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The BEST Classic Lasagna Ever has layers of sautéed ground beef and Italian sausage that are cooked together, sweet tomato sauce, Italian seasoning all layered with lasagna noodles then covered in ricotta cheese and a parmesan mixture all sprinkled with mozzarella cheese for a mouthwatering baked Italian dinner. Layers of deliciousness!
Lasagna is a favorite in our home! If you love lasagna as much as I do try these variations of lasagna like this Mushroom Lasagna, Marry Me Chicken Lasagna, or this Lasagna Soup.
Classic Lasagna
You know it is going to be good when it is the BEST! This classic lasagna has all the flavor and all the parts to it. Layers and layers of cheese, meat and tomato sauce. You can’t go wrong with that!
Double the meat with both ground beef and Italian sausage. This will give you that extra flavoring from the Italian sausage but also the classic taste from the ground beef. Oh. SO. Good!! Tomato paste and tomato sauce are perfect combination for adding thickness, rich color and bringing in all the flavoring. Thick, wide lasagna noodles separates each layer and adds that soft buttery taste to the lasagna recipe.
Three cheese blend is just what you need to complete this lasagna layering. When cutting into this lasagna just know that it is hot and cheesy in every bite. This is the perfect family meal that is loved by all!
What You Need to Make The BEST Classic Lasagna Ever
Don’t be alarmed when you see the ingredient list. This is just all flavoring, extra meat, more thickness and rich Italian blended flavors layered together. You will want every ingredient on this list! It is a MUST!
Each ingredient has its own flavor, richness and part in the layering on this lasagna. This classic lasagna recipe is just what a cold winter day needs. It will warm your family right up! Classic lasagna comes together quickly and easily. Everything is made under 20 minutes before baking it in the oven!
- Olive oil: used for cooking the ground beef.
- Onion: added flavoring with the ground beef.
- Ground beef: sauté in a pan over medium heat until it is cooked through.
- Italian sausage: sautéed with ground beef for more meat and flavoring.
- Tomato sauce: has a sweetness and layers well with this tomato sauce.
- Tomato paste: gives it more thickness and rich tomato taste.
- Italian seasoning: brings the authenticity into the lasagna.
- Sugar: adds some sweetness for the tomato sauce and paste.
- Basil: flavorful seasoning
- Lasagna noodles: long, wide noodles that look like sheets.
- Ricotta cheese and Parmesan: mixed together making a spread over the noodles.
- Egg: aids in making a creamy sauce with the mixed cheeses.
- Mozzarella cheese: layered over top for extra melted cheese.
How to Make The BEST Classic Lasagna Ever
So simple and so good! Start by sautéing the meats, then add tomato sauce and seasonings. While that simmers, boil the noodles and mix together ricotta, parmesan, and egg for a creamy cheese layer. Spray your pan and layer everything, meat, sauce, cheese. Bake until bubbly and golden on top. It’s a family favorite we can’t get enough of!
Make this a complete meal with a side salad, Christmas Fruit Salad, Garlic Butter String Beans and 20 Minutes Italian Bread Twists.
- Sauté meat then simmer with bases and seasonings: In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
- Cook lasagna noodles: In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
- Mix cheeses together: In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
- Prepare oven and pan: Preheat oven to 375 degrees and spray a 9×13 inch pan with non stick spray and set aside.
- Layering lasagna: To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
- Cover and bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.
The BEST Classic Lasagna Variations
Customizing lasagna is fun and brings in more flavors and richness to this classic lasagna recipe. There are many options to change or enhance this lasagna recipe. Even making this into a Texas Lasagna is always a fun way to change up your lasagna. Any way you make it, these lasagna variations are going to be delicious!
- Meat: adding more meat or substituting meat is a great blend with diced chicken, turkey or different flavors of sausage.
- Noodles: lasagna noodles are best and required for layering. There are different types of noodles though that you can get that work well for this recipe.
- Vegetables: if you are a vegetable fan, add in some mushrooms, celery, zucchini, bell peppers or carrots for texture.
- Seasonings: Oregano, thyme and even red pepper flakes for home added heat will bring out the Italian side too.
- Cheese: substitute the cheeses with fontina, provolone or Colby Jack. Too much cheese will be a little too cheesy and won’t bake as well.
- Vegetarian: skip the meat and add in spinach, kale or escarole to have a vegetarian lasagna.
Tips for Making The BEST Classic Lasagna Ever
Make the BEST lasagna ever with these quick and simple tips to help you make this lasagna recipe even easier.
There are a few substitutions and variations that you can use throughout this lasagna recipe.
It is one of the best and is a great way to enjoy lasagna.
Learn how to make it in a slow cooker or even smaller versions for the kids.
Here is a great way to make lasagna in a smaller version and kids love these Petite Lasagnas.
This lasagna recipe is a tried and true favorite that won’t be beat!
Enjoy all the tips and have the BEST lasagna dish on your table within an hour!
- Add an egg! Add an egg to your ricotta cheese and parmesan mixture. This will help it create a rich sauce that spreads evenly.
- Noodles: No boil noodles work great for this lasagna recipe.
- Cheese: For best results, freshly shredded cheese is best but a pre-shredded cheese will work as well. Pre-shredded cheeses usually have flour in them that makes it hard to melt together evenly.
- Whole milk cheese: Whole milk ricotta and mozzarella cheese is best for flavor and richness. If you need to make this low-fat try using skim versions of these cheeses.
- Tomato paste substitute: If you do not have the mixture of tomato paste and sauce try using Mariana sauce.
- Slow cooker: This lasagna recipe can be made into a slow cooker if you would like. Simply follow the recipe until layering in the pan. Layer in the slow cooker instead. Cook on low for 6 to 8 hours with the lid. Remove lid at the end and spread more cheese over top to melt on.
Storing The BEST Classic Lasagna Ever
Storing your lasagna couldn’t be easier—whether it’s fresh, baked, or frozen. This classic lasagna is just as delicious no matter how you store it, making it perfect for enjoying again and again. It’s the kind of comforting meal you’ll love sharing with family time after time..
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Make ahead: Prepare the meat, cheese mixture, and noodles. Layer everything, cover tightly, and refrigerate for up to 3 days.
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Freeze baked lasagna: Cool completely, then store individual slices in an airtight container or freezer bag for up to 1 month.
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Freeze uncooked lasagna: Assemble in a freezer-safe pan, cover well, and freeze for up to 1 month. Bake straight from frozen with extra cook time.
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Reheat lasagna: Oven is best for even heating, but the microwave works great in a pinch.
More delicious Italian recipes:
- Easy Italian Pinwheels
- Classic Italian Wedding Soup
- Italian Orzo and Sausage Skillet
- Slow Cooker Italian Chicken & Potatoes
- Creamy Tomato Italian Parmesan Chicken
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The BEST Classic Lasagna Ever!
Ingredients
- 1 tablespoon olive oil
- 1 diced small onion
- 1 pound ground beef
- 1 pound Italian sausage
- 1 (28-ounce) can crushed tomatoes
- 2 (6.5-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons Italian Seasoning
- ¼ cup sugar
- 1 tablespoon fresh chopped basil
- salt and pepper to taste
- 12 lasagna noodles
- 16 ounces ricotta cheese
- ½ cup finely grated parmesan
- 1 egg
- 2 cups shredded mozzarella cheese
Instructions
- In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 diced small onion. Cook the onion until it's tender.
- Add the 1 pound ground beef and 1 pound Italian sausage and cook and crumble until brown and cooked through. Add 1 (28-ounce) can crushed tomatoes, 2 (6.5-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 2 tablespoons Italian Seasoning, ¼ cup sugar, 1 tablespoon fresh chopped basil, and salt and pepper to taste. Reduce the heat to low and simmer.
- Bring a large pot of water to a boil. Add the 12 lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
- In a medium-sized bowl, add the 16 ounces ricotta cheese, ½ cup finely grated parmesan, and 1 egg. Mix until incorporated.
- Preheat oven to 375 degrees Fahrenheit and spray a 9x13 inch pan with non-stick cooking spray and set aside.
- To assemble the lasagna, spread 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread ½ cup of the ricotta cheese mixture on top of the noodles, followed by ⅓ of the 2 cups shredded mozzarella cheese. Repeat the layers and top with cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let it cool for 10 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added 2 tablespoons of garlic in with the sauce as it was missing it. The sauce is pretty impressive and my Italian husband loved it. I used cottage cheese since I don’t care for ricotta. With the cheese I used Italian seasoning, garlic powder and onion powder. Otherwise this recipe is awesome! Great flavor and depth.
This is one of the best recipes ..very simple and just amazing!
Delicious
DELICIOUS ! Took a while to make but fine since we had leftovers.
I love pasta soup salad ???
This is almost perfect, but it needs GARLIC and salt and pepper!
I had quite a bit of meat and sauce mixture left after finishing putting the lasagna together….is that normal? I followed the recipe and did 1 cup per layer.
Yes, it all depends on how much you add to your layers. You can always add a little bit more.
I’m Italian and very picky, but LOVED this one. I don’t think you need the extra oregano, as it calls for a can of sauce, however, I did add it because I’m Italian and couldn’t help. I also omitted the sugar, as we have never cooked with it in our sauce. I also second adding either a little cottage cheese or even goat cheese to the cheese mixture, makes it a little creamier. Either way, you can’t go wrong with this recipe!
No such thing as too much cheese…and it needs cottage cheese as well!
How much Parmesan to mix with ricotta cheese. Is it a 1/2 cup or a 1/2 of what is required. Thank you
1/2 cup of parmesan cheese
I’ve been making this exact recipe for years. The only thing that’s different is the sugar. I’ll try that next time! Also, I put a little salt & pepper in the ricotta mixtue.
How in thd world can you make an Italian dish and not put garlic or oregano in it.
Try adding those items plus Bay leaves, you won’t be disappointed.
IKR! Also, to make it really good, also need to add COTTAGE cheese!
I absolutely agree. I added a ton of garlic. My Italian husband said this is a sacrilegious recipe lolol
Absolutely ?
Yeah, I definitely microplaned several cloves of garlic into the sauce and added way more herbs than recommended. It was a big hit in my house 🙂
I’m a beginner – how much would you add? And what would you do with the bay leaves?
I’m getting ready to try this one (looks delicious) – I assume it’s 1/2 cup of Parmesan cheese? The ingredients list says “1/2 Parmesan,” and 1/2 seems to make the most sense.
The recipe says 1/2 Parmesan. I assume it means 1/2 cup but thought it should be fixed. It’s in the oven right now and I’m so excited to try it. Thanks for the recipe!
My first lasagna ever. Fantastic recipe!
What did you do for the cheese? It says to mix it with egg, but also says to sprinkle shredded cheese? Thanks!
How many layers should there be total?
About 3 layers. Depending on how deep your pan is.
Do you drain your fat from your meat before adding tomatoes?
Yes, that is the best thing to do.