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closeup of a slice of lasagna on a white plate

Easy Classic Lasagna Recipe

This traditional lasagna recipe is by far the best! It is so easy to make, has layers of a cheesy ricotta,  mozzarella, and a meat sauce that is seasoned to perfection. Serve with a garden salad or Kale Salad and this simple Italian comfort food is perfect for your family dinner any night of the week!
Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 671kcal


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 pounds ground beef
  • 3 cloves garlic minced
  • 30 ounces crushed tomatoes
  • 1 tablespoon sugar
  • 16 ounces ricotta cheese or cottage cheese
  • ½ cup parmesan cheese
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg
  • 16 ounces mozzarella cheese shredded or grated off a block
  • 1 pound lasagna noodles


  • Preheat oven to 350 degrees F

Noodle Options:

  • Cook lasagna noodles per package directions.
  • Use No Bake Noodles
  • Use uncooked noodles! (this is my preferred method and it comes out perfect!)

For the Meat Sauce

  • In a large sauté pan, add olive oil, onions and ground beef
  • Cook until meat is browned and onion is translucent.
  • In a colander, drain the meat mixture
  • Add crushed tomatoes and sugar and stir well to combine
  • Heat for 15-20 minutes.

For the Cheese Mixture

  • In a separate large bowl, combine ricotta cheese, parmesan cheese, egg, Italian seasoning, salt and pepper.
  • Mix with a spoon to combine well.

How to Layer Lasagna

  • In a 9x 13 casserole dish, add a thin layer of meat sauce and spread evenly along entire dish. (about 1 cup)
  • Then add a layer of lasagna noodles on top of the sauce (appox. 4 noodles)
  • Next, add a layer of meat sauce
  • After the meat sauce, add a layer of ricotta mixture (⅓ of the mixture)
  • Then add a layer of mozzarella cheese (about ½ cup)
  • Repeat 2 additional layers: meat sauce, noodles, ricotta mixture, mozzarella cheese.
  • Add another layer of noodles topped with mozzarella cheese if desired
  • Bake for 30 minutes until cheese is bubbly.


Use shredded mozzarella or grated block mozzarella cheese 
Substitute cottage cheese for ricotta cheese, if desired.
Substitute 1 pound bulk pork sausage in place of ground beef.
Use glass casserole dish, like Pyrex ,or a stainless steel pan. Avoid aluminum pans since they can absorb the acidity of the tomatoes
Use a jar of store bought sauce if in a hurry. If so, do not use sugar, Italian seasoning and salt.
To save time, use no boil lasagna noodles or use plain uncooked noodles. (Gluten free noodles can be used as well and can be used uncooked during layering.)
Store leftovers in an airtight container for up to 4 days
Freeze leftovers for up to 2 months.


Calories: 671kcal | Carbohydrates: 46g | Protein: 42g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 815mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 677IU | Vitamin C: 9mg | Calcium: 578mg | Iron: 4mg