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!
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 16 ounces mozzarella cheese shredded or grated off a block
- 1 pound lasagna noodles
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 (1/3 of the mixture)
Then add a layer of mozzarella cheese (about 1/2 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