Lasagna
There’s something about a bubbling pan of homemade lasagna that just feels like love, isn’t there? It’s one of those recipes that takes a little time, a little layering, and a lot of heart — but the payoff is always worth it. I don’t make it very often (mostly because I know we’ll both go back for seconds...and thirds), but when I do, my husband lights up like it’s Christmas morning. This classic lasagna is everything you want it to be: rich, cheesy, saucy, and perfectly balanced — right down to the noodles, which come out just right thanks to my favorite little kitchen trick.
Lasagna
Traditional lasagna with meat sauce and LOTS of cheese
Ingredients
- 1 lb ground beef
- 1 lb mild italian sausage
- 1 yellow onion, diced
- 1 large carrot or 2 small carrots, diced
- 5 cloves garlic, minced
- 2 T olive oil
- ¾ cup red cooking wine
- 1, 28 oz can crushed tomatoes
- 1, 15 oz can tomato sauce
- 4 oz tomato paste
- 1 t white sugar
- ¼ cup fresh parsley, chopped fine
- 2 T fresh basil, chiffonade
- Salt and pepper
- ¼ t red pepper flakes
- 1 T garlic powder
- ½ t onion powder
- 2 t italian seasoning
- 32 oz whole milk ricotta
- 1 egg
- 3 T fresh basil, chiffonade
- ¾ cup grated parmesan cheese
- Pinch of white pepper
- ⅛ t ground nutmeg
- 1 package lasagna noodles (not no-boil)
- 16 oz fresh mozzarella cheese, grated
- ½ cup grated parmesan cheese
- 2 T fresh basil, chiffonade
Instructions
- PREPARE DAY AHEAD AND LEAVE IN FRIDGE FOR UP TO 24 HOURS (if you’re not able to do this, just leave it in the fridge as long as possible).
- Heat a large Dutch Oven over medium heat, add in olive oil. Cook the onions and carrots for 5 minutes.
- Add in the chopped garlic and cook for an additional 1-2 mins or until fragrant. Add in the ground beef and sausage and cook until browned.
- Add in the tomato paste, let cook for 5 minutes, then add in the red wine on high heat and cook most of it off wine, approx 2-3 mins.
- Then add tomato sauce, crushed tomatoes, sugar, and all seasonings including fresh basil & parsley. Bring to a boil then simmer on low heat with lid covering for 1.5 hours stirring occasionally. Taste for seasonings and adjust as necessary. Allow to cool completely then store in fridge covered until it's needed for assembly.
- Prepare the day of assembly
- Combine all cheese filling ingredients in a bowl, mix well with a wisk
- Assemble 2 -3 hours before you plan to bake it
- Prepare the lasagna noodles, DO NOT BOIL. Place all noodles in a large bowl or dish. Soak them in very hot tap water for 20-30 minutes.
- Once noodles are done soaking, spread a layer of the meat sauce in the bottom of a 10x13” casserole dish (or (2) 8x8” dishes), then cover this layer with about ⅓ of the noodles. Spread ½ of the cheese filling on top of the noodles, another ⅓ of the meat sauce, ¼ of the shredded mozzarella, then sprinkle with parmesan and basil. Cover with another layer of noodles, and repeat this process. For the last layer, place the noodles, then top with a very thin layer of the remaining sauce, top with remaining mozzarella, sprinkle of parmesan cheese, and basil. Cover and place in fridge until ready to bake.
- Take lasagna out of the fridge, leave on counter for 30 minutes.
- Preheat oven to 375 degrees. Cover lasagna with foil, careful that it’s not touching the cheese on top. Bake for 25 minutes, covered, then remove foil, and bake for an additional 30 minutes. Then turn on broiler for 2-3 minutes, until the cheese is nicely browned. Allow to cool for 15-20 minutes before serving.
The nutrition information is based on estimates and is not definitive.
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There are a few recipes that every home cook needs tucked away in their back pocket — the kind you can rely on for Sunday dinners, holidays, or when you just need something hearty and comforting. For me, this classic lasagna is that recipe. It’s not overly fancy, doesn’t use a dozen specialty ingredients, and you don’t need any shortcuts or hacks (well, except one — I’ll get to that in a second). It’s just simple, old-school lasagna with layers of rich meat sauce, creamy ricotta, and perfectly tender noodles that come together into something so satisfying you’ll want to savor every bite.
The Sauce: Simple, Flavorful, and Worth It
If you’ve ever made lasagna with a jarred sauce and wondered why it just doesn’t hit the same way, the answer is in the sauce. A good lasagna starts with a great base — and this one is as classic as it gets. It starts with a combination of ground beef and Italian sausage for richness and flavor. The sausage brings just the right amount of seasoning and fat to balance the leaner beef, while the beef gives that deep, savory base that anchors everything else.
From there, I add diced onions, carrots, and garlic — my go-to trio for building flavor. The carrots might sound unexpected, but trust me, they add a subtle sweetness that balances all the acidity from the tomatoes. Once everything’s softened and fragrant, I stir in a mix of canned tomatoes — paste, crushed, and sauce — to build that thick, luscious texture that coats every noodle. A little basil (fresh if you’ve got it, dried if you don’t), some salt and pepper, and a sprinkle of sugar if your tomatoes are a bit sharp, and that’s it. Let it simmer low and slow until the sauce thickens and everything melds together into a rich, savory perfection.
The Cheese Filling: Creamy and Classic
When it comes to lasagna filling, everyone has their preference. Some people like to mix in mozzarella, some swear by cottage cheese (I can’t do it — sorry, Mom!), but I’m a ricotta girl through and through. For my version, I use 32 ounces of ricotta cheese mixed with one egg, a handful of grated parmesan, a sprinkle of basil, and the tiniest pinch of nutmeg. That nutmeg might seem like a small detail, but it gives this subtle warmth that balances all the richness without ever standing out. It’s one of those things you can’t quite put your finger on — you just know it tastes right.
The Noodle Trick You’ll Use Forever
Alright, let’s talk noodles — the unsung hero of any good lasagna. I’ve been through all the phases: the boil-and-drain method, the no-boil noodles that somehow never quite soften enough, and the “hope-for-the-best” approach. But then I learned this little trick that changed everything: soak your noodles in hot water for 20–30 minutes before assembling.
That’s it. No boiling, no babysitting a pot, no sticking noodles. Just hot water. The noodles soften just enough to be flexible but not cooked — so by the time your lasagna bakes in the oven, they finish cooking perfectly in all that sauce. You end up with tender, perfectly cooked noodles every single time. It’s honestly a game changer.
Assembling the Layers
Here’s where it all comes together — and where the magic happens. Start with a thin layer of sauce in the bottom of your baking dish (this keeps the noodles from sticking). Then layer your softened noodles, a generous spread of the ricotta mixture, a scoop of the meat sauce, and a sprinkle of mozzarella. Repeat until you’ve got three or four beautiful, saucy, cheesy layers, finishing with a final blanket of sauce and mozzarella on top.
Pop it in the oven until it’s bubbling and golden brown, and then — this part is important — let it rest for at least 15–20 minutes before slicing. I know it’s tempting to dive right in (trust me, I get it), but this resting time helps everything set up so you can get those gorgeous, clean slices that hold together instead of falling apart.
The Result: A Labor of Love (That’s Worth Every Second)
This lasagna is pure comfort. The kind of meal that makes your house smell like home, that you can serve to company or just enjoy on a cozy weekend night with a glass of red wine. It’s hearty, flavorful, and deeply satisfying without being heavy or greasy. And even though I don’t make it all that often — mostly because it never lasts more than a day or two in our house — every time I do, my husband reminds me that it’s one of his all-time favorites. And honestly, I can’t blame him.
Because as far as classic comfort foods go, this one’s hard to beat. It’s the lasagna you dream about — the one that makes you close your eyes and smile after the first bite. And if you’ve been searching for that perfect recipe, the one that strikes the balance between hearty sauce, creamy filling, and tender noodles, this is it.
Homemade lasagna, made with love — and just the right amount of cheese.
