This is the only lasagna recipe you’ll ever need. Layers of rich meat sauce, creamy ricotta, and melted cheeses come together to create the ultimate comforting, crowd-pleasing Italian masterpiece.
There are few dishes in the world that command the universal love and respect of a truly great lasagna. It’s more than a meal; it’s an event. A labor of love that fills your home with the unmistakable, soul-warming aroma of simmering tomatoes, herbs, and browning cheese.
This recipe is my ode to that classic, the one I’ve refined over years of family dinners and gatherings. It delivers everything you want: a rich, deeply flavored meat sauce, a creamy, perfectly seasoned ricotta layer, sheets of pasta that hold their structure, and that iconic blanket of bubbly, golden cheese.
While it requires time and patience, each step is simple and the payoff is monumental. This lasagna is what Sunday dinners and holiday tables are made for—a dish that promises and delivers pure, unadulterated comfort with every single, layered forkful.
The Philosophy of Layered Perfection
Building a legendary lasagna is about understanding the role of each component and treating it with care. The foundation is a slow-simmered meat sauce. Using a combination of ground beef and Italian sausage creates a complex flavor base, while a long, gentle simmer allows the tomatoes to sweeten and the herbs to infuse every bite.
The ricotta mixture is more than just cheese; it’s enriched with egg for stability, Parmesan for saltiness, and fresh parsley for brightness. It should be a flavorful layer in its own right. The choice of pasta is crucial. No-boil noodles are a fantastic modern shortcut that actually absorb moisture from the sauce, becoming perfectly tender without turning mushy. Finally, the cheese blend—a mix of mozzarella for that iconic stretch and Parmesan for sharpness—creates the glorious, browned top.
Assembling the lasagna is a meditative process, creating a structure that bakes into a cohesive, sliceable unit where every layer sings in harmony.
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 pound mild Italian sausage, casings removed
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans tomato sauce
- 1 (6 oz) can tomato paste
- 1/2 cup red wine or water
- 2 tablespoons sugar
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds (optional)
- Salt and black pepper to taste
For the Ricotta Filling:
- 32 oz (4 cups) whole milk ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 12 no-boil lasagna noodles
- 4 cups shredded low-moisture mozzarella cheese (16 oz)
- Additional Parmesan for topping
Instructions
Instructions
- Make the Meat Sauce:
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add ground beef and Italian sausage. Cook, breaking up with a spoon, until no pink remains. Drain excess fat if desired. Add diced onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato sauce, tomato paste, wine, sugar, basil, oregano, fennel seeds, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers (up to 3 hours), the better the flavor.
- Make the Ricotta Filling:
While sauce simmers, in a medium bowl, combine ricotta cheese, egg, 1 cup of Parmesan, chopped parsley, salt, and pepper. Mix until well blended. Set aside.
- Preheat Oven & Prep Pan:
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch deep baking dish.
- Assemble the Lasagna:
Spread 1 ½ cups of meat sauce evenly over the bottom of the dish. Arrange 4 no-boil noodles over the sauce (they will expand). Spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1 cup of shredded mozzarella. Spoon 1 ½ cups of meat sauce over the cheese. Repeat layers twice more (noodles, ricotta, mozzarella, sauce). For the final layer, top with the last 4 noodles, the remaining meat sauce, the last cup of mozzarella, and a generous sprinkle of Parmesan.
- Bake:
Cover the dish tightly with aluminum foil (tent it slightly so it doesn’t touch the cheese). Bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes, until the top is golden and bubbly and the edges are lightly browned.
- Rest and Serve:
Remove lasagna from oven and let it rest, uncovered, for at least 20-30 minutes before slicing. This allows the layers to set, ensuring you get clean, perfect squares. Garnish with fresh basil or parsley before serving.
Frequently Asked Questions (FAQ)
Absolutely! Assemble the entire lasagna, cover tightly, and refrigerate for up to 2 days before baking. You may need to add 10-15 minutes to the baking time if starting from cold. You can also freeze the assembled, unbaked lasagna for up to 3 months. Thaw in the refrigerator overnight before baking.
Yes. Cook them according to package directions until al dente, drain, and lay them flat on clean kitchen towels to prevent sticking before assembling.
Definitely. Omit the meat and add 2 cups of finely chopped mushrooms and 1 cup of lentils (cooked) to the sauce for a hearty vegetarian version.
This is usually due to: 1) Not simmering the sauce long enough to reduce, 2) Using fresh mozzarella (which has more water), or 3) Not letting it rest before slicing. Using no-boil noodles and a thick sauce solves this.
Store covered in the fridge for up to 5 days. Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 350°F oven until warmed through.
Pro Tips for Lasagna Mastery
For the best flavor, make the meat sauce a day ahead. Use whole milk ricotta for the creamiest filling. When assembling, spread the ricotta mixture carefully to avoid moving the noodles. The final rest is non-negotiable for clean slices—use this time to make a green salad and garlic bread. This lasagna freezes beautifully; bake half now and freeze the other half for a future effortless feast.
It’s a recipe designed to feed a crowd and warm hearts, a true testament to the power of layered, homemade goodness.
