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The Ultimate Classic Homemade Lasagna with Rich Meat Sauce and Creamy Ricotta Filling

A thick, cheesy slice of homemade lasagna featuring rich meat sauce and pasta layers, served on a white plate.
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Make a rich, satisfying lasagna from scratch featuring a slow-simmered meat sauce, creamy ricotta filling, and plenty of melted mozzarella cheese. This recipe is perfect for family dinners and can be prepared ahead of time.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons fresh parsley, chopped
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded whole milk mozzarella cheese
  • 1/2 cup water (for sauce thinning, if needed)

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
  2. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, and 1/2 cup water. Add oregano, basil, salt, pepper, and red pepper flakes. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. If the sauce becomes too thick, add a small amount of water.
  4. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped parsley. Mix well until fully combined.
  5. Cook the Noodles: Cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper or wax paper to prevent sticking.
  6. Assemble the Lasagna: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Spoon one-third of the remaining meat sauce over the ricotta layer.
  11. Sprinkle one-third of the mozzarella cheese over the sauce.
  12. Repeat the layers: noodles, remaining ricotta, another third of the meat sauce, and another third of the mozzarella.
  13. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Rest: Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • For a make-ahead option, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a smoother sauce, you can pulse the cooked sauce briefly with an immersion blender before layering.
  • Use whole milk ricotta for the creamiest texture; part-skim ricotta can result in a watery filling.

Nutrition

Find it online: https://cookifyme.com/homemade-lasagna-recipe-best-from-scratch/