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The Ultimate Homemade Classic Lasagna with Slow-Simmered Meat Sauce

A thick, layered slice of rich meat lasagna topped with melted cheese and herbs, ready to eat.
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Create the best homemade lasagna featuring rich meat sauce, creamy ricotta filling, and layers of perfectly melted cheese. This classic recipe delivers the ultimate comfort food dinner for your family or next gathering.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. 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 with a spoon, until browned. Drain excess fat.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, pepper, and water. Bring the sauce to a simmer. Reduce heat to low, cover, and let the sauce simmer for at least 30 minutes, stirring occasionally. This slow simmer builds deep flavor.
  5. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, salt, and pepper. Mix until fully combined.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with a final layer of noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese, if desired.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set for cleaner cuts.

Notes

  • For a make ahead lasagna, assemble the entire dish, 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 richer sauce, substitute one pound of the ground beef with ground Italian sausage.
  • To achieve a restaurant quality texture, use whole milk ricotta cheese instead of part-skim.

Nutrition

Find it online: https://cookerycommand.com/classic-homemade-lasagna-recipe/