Name: Classic Lasagna Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 9 lasagna noodles; 1 tablespoon olive oil; ¾ cup chopped yellow onion; 1 pound ground beef; Salt and pepper, to taste; 3 cloves garlic, minced; 48 ounces marinara sauce (about 6 cups); 1 teaspoon dried Italian seasoning; ¼ cup chopped fresh parsley; 1 egg; 15 ounces ricotta cheese; 16 ounces shredded mozzarella cheese (about 4 cups); ½ cup grated Parmesan cheese

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Why You’ll Love This Recipe

Lasagna is the ultimate comfort food, and this recipe takes it to the next level. The hearty beef and marinara sauce, combined with creamy ricotta and gooey mozzarella, create a dish that’s perfectly balanced in flavor and texture. It’s easy to make, can be prepared in advance, and is perfect for any occasion, from casual dinners to holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lasagna:

9 lasagna noodles
1 tablespoon olive oil
¾ cup chopped yellow onion
1 pound ground beef*
Salt and pepper, to taste
3 cloves garlic, minced
48 ounces marinara sauce (about 6 cups)
1 teaspoon dried Italian seasoning
¼ cup chopped fresh parsley
1 egg
15 ounces ricotta cheese
16 ounces shredded mozzarella cheese (about 4 cups)
½ cup grated Parmesan cheese

Directions

Preheat Oven: Preheat the oven to 375°F (190°C).
Cook the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions for the minimum cook time. Drain and rinse with cold water. Lay the noodles out on parchment paper to prevent sticking.
Prepare the Sauce: In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook for 3–4 minutes, until softened. Add the ground beef and cook, crumbling it as it cooks, until browned. Drain any excess grease and season with salt and pepper. Add the minced garlic and cook for 30 seconds.
Simmer the Sauce: Add the marinara sauce, Italian seasoning, and chopped parsley to the skillet. Stir to combine and bring to a simmer. Reduce the heat to low and let the sauce simmer for 10–15 minutes, stirring occasionally.
Prepare the Cheese Mixture: In a medium bowl, crack the egg and beat it lightly with a fork. Add the ricotta cheese and stir to combine. Set aside.
Assemble the Lasagna: Spread 1 cup of the sauce mixture into the bottom of a 9×13-inch baking dish. Place 3 noodles on top, and spread ⅓ of the remaining sauce over the noodles. Add small spoonfuls of the ricotta mixture on top of the sauce (½ of the ricotta), then sprinkle with ⅓ of the shredded mozzarella and ⅓ of the grated Parmesan.
Layer the Lasagna: Repeat the layering process: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella, and ½ of the remaining Parmesan. For the final layer, use the remaining 3 noodles, the rest of the sauce, and the remaining mozzarella and Parmesan cheese.
Cover and Bake: Cover the lasagna with foil that’s been sprayed with cooking spray (to prevent cheese from sticking). Bake in the preheated oven for 35 minutes. Then uncover the lasagna and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
Rest and Serve: Let the lasagna rest for 10 minutes before serving to allow it to set.

Servings and Timing

Servings: 12 servings
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes

Variations

Italian Sausage: For added flavor, add ½ pound of Italian sausage along with the ground beef. Remove the sausage from its casing and crumble it while cooking.
Vegetarian Option: Use a mixture of spinach, ricotta, and mushrooms instead of the ground beef for a vegetarian version of this lasagna.
Cheese Variations: Swap the mozzarella for provolone or add a layer of ricotta mixed with spinach for extra creaminess.
Gluten-Free: Use gluten-free lasagna noodles for a gluten-free version of this dish.

Storage/Reheating

Storage: Leftover lasagna can be stored in the refrigerator for 3–4 days in an airtight container.
Reheating: Reheat in the oven covered with foil at 350°F for about 15–20 minutes, or in the microwave for a quicker option.
Freezing: You can freeze lasagna in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake as directed.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead and refrigerate it before baking. If baking from the fridge, add about 15 minutes to the baking time.

Can I use other types of meat?

Yes, you can use ground turkey, chicken, or a combination of meats for a lighter version of lasagna.

How do I avoid runny lasagna?

Make sure to let the lasagna rest for 10 minutes after baking. This helps the sauce set and prevents it from being too watery.

Can I use store-bought sauce?

Yes, you can use store-bought marinara sauce if you’re short on time. Just make sure to choose one with a flavor you enjoy!

How do I make my lasagna less greasy?

Drain any excess grease from the meat after browning it to avoid a greasy final dish.

Conclusion

This Classic Lasagna Recipe is everything you want in a comforting meal—layers of hearty meat sauce, creamy ricotta, and gooey mozzarella all baked together into a delicious, satisfying dish. Whether you’re feeding a crowd or meal prepping for the week, this lasagna will quickly become a favorite. Enjoy!

Classic Lasagna Recipe

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This Classic Lasagna is a cheesy, saucy, and hearty comfort food with layers of lasagna noodles, rich meat sauce, creamy ricotta, and melty mozzarella. Perfect for family dinners or feeding a crowd.

Author: Amy
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings
Category: Main Course
Method: Baking
Cuisine: Italian

Instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions for the minimum cook time. Drain and rinse with cold water. Lay the noodles out on parchment paper to prevent sticking.
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook for 3–4 minutes, until softened. Add the ground beef and cook, crumbling it as it cooks, until browned. Drain any excess grease and season with salt and pepper. Add the minced garlic and cook for 30 seconds.
Add the marinara sauce, Italian seasoning, and chopped parsley to the skillet. Stir to combine and bring to a simmer. Reduce the heat to low and let the sauce simmer for 10–15 minutes, stirring occasionally.
In a medium bowl, crack the egg and beat it lightly with a fork. Add the ricotta cheese and stir to combine. Set aside.
Spread 1 cup of the sauce mixture into the bottom of a 9×13-inch baking dish. Place 3 noodles on top, and spread ⅓ of the remaining sauce over the noodles. Add small spoonfuls of the ricotta mixture on top of the sauce (½ of the ricotta), then sprinkle with ⅓ of the shredded mozzarella and ⅓ of the grated Parmesan.
Repeat the layering process: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella, and ½ of the remaining Parmesan. For the final layer, use the remaining 3 noodles, the rest of the sauce, and the remaining mozzarella and Parmesan cheese.
Cover the lasagna with foil that’s been sprayed with cooking spray (to prevent cheese from sticking). Bake in the preheated oven for 35 minutes. Then uncover the lasagna and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before serving to allow it to set.