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Classic lasagna is the epitome of comforting family dinners, bringing layers of rich flavors and gooey cheese that make every bite irresistible. With a homemade tomato sauce, a blend of creamy cheeses, and hearty ground beef, this easy classic lasagna recipe is perfect for feeding a crowd or enjoying as leftovers throughout the week.
Why You’ll Love This Recipe
This classic lasagna is all about satisfying flavors and textures. It’s hearty, cheesy, and packed with rich tomato goodness that warms the soul. Plus, it’s an easy dish to prepare, making it ideal for both beginners and seasoned home cooks.
- Comforting and filling: Perfect for family gatherings.
- Rich flavors: Layers of cheese and tomato sauce deliver deliciousness.
- Make ahead: Prepare in advance and bake when ready.
- Customizable: Add your favorite vegetables or switch up the meat.
Ingredients
- 12 lasagna noodles
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Fresh basil for garnish (optional)
How to Make Classic Lasagna
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for about 15 minutes, allowing the flavors to meld.
- In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
- Spread a layer of the meat sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a sprinkle of parmesan cheese.
- Repeat the layering process: another layer of meat sauce, 4 noodles, the remaining ricotta mixture, another third of mozzarella, and parmesan.
- Finish with the last layer of noodles, the remaining meat sauce, and top with the rest of the mozzarella and parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil if desired.
Tips for the Best Results
- For a deeper flavor, let the meat sauce simmer longer if you have the time.
- Use no-boil lasagna noodles for an even quicker prep.
- Allow the lasagna to rest before serving; this helps the layers set for cleaner slices.
Easy Variations
- Swap the ground beef for ground turkey or chicken for a lighter option.
- Add sautéed spinach or mushrooms to the ricotta mixture for added flavor and nutrition.
- Incorporate layers of grilled zucchini or eggplant for a veggie-packed twist.
What to Serve With It
- A crisp green salad dressed with vinaigrette.
- Garlic bread or cheesy breadsticks for dipping into the sauce.
- Steamed vegetables such as broccoli or green beans for a balanced meal.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions for a quick meal.
Recipe Card
Recipe Name: Classic Lasagna with Rich Tomato Sauce and Cheese
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Ingredients:
12 lasagna noodles
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
15 ounces ricotta cheese
1 egg
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Fresh basil for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
4. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for about 15 minutes, allowing the flavors to meld.
5. In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
6. Spread a layer of the meat sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a sprinkle of parmesan cheese.
7. Repeat the layering process: another layer of meat sauce, 4 noodles, the remaining ricotta mixture, another third of mozzarella, and parmesan.
8. Finish with the last layer of noodles, the remaining meat sauce, and top with the rest of the mozzarella and parmesan cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil if desired.
Notes: Allowing the lasagna to rest before serving will help the layers set for cleaner slices.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Ingredients:
12 lasagna noodles
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
15 ounces ricotta cheese
1 egg
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Fresh basil for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
4. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for about 15 minutes, allowing the flavors to meld.
5. In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
6. Spread a layer of the meat sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a sprinkle of parmesan cheese.
7. Repeat the layering process: another layer of meat sauce, 4 noodles, the remaining ricotta mixture, another third of mozzarella, and parmesan.
8. Finish with the last layer of noodles, the remaining meat sauce, and top with the rest of the mozzarella and parmesan cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil if desired.
Notes: Allowing the lasagna to rest before serving will help the layers set for cleaner slices.
