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Close-up of a lasagna slice showing thick, saucy layers of ground beef and tomato sauce, gooey cheese on top, and fresh chopped parsley garnish, captured in bright lighting with a softly blurred background.

Classic Homemade Lasagna Recipe

Rich, cheesy homemade lasagna with layers of tender pasta, seasoned meat sauce, and three types of cheese. A classic Italian comfort food perfect for family dinners.
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Course: dinner
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
Calories: 385kcal
Cost: $25-30

Equipment

  • baking dish (or lasagna pan)
  • Large pot for sauce (5-6 quart)
  • Large pot for boiling pasta
  • Colander
  • Mixing bowls (medium and large)
  • Measuring cups and spoons
  • Box grater for cheese
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Aluminum foil
  • Spatula or serving spoon

Ingredients

Meat Sauce

  • 2 pounds ground beef (80/20)
  • 1 large onion, finely diced
  • 4 4 cloves garlic, minced
  • 28 oz 2 cans crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • 2 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Cheese Filling

  • 32 oz whole milk ricotta cheese
  • 2 large eggs
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Assembly

  • 1 pound lasagna noodles
  • 16 oz mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • Fresh basil for garnish

Instructions

Make Meat Sauce

  • Brown beef in large pot (8-10 mins)
  • Add onions, cook 5 mins
  • Add garlic, cook 1 min
  • Add tomatoes and seasonings
  • Simmer 30-40 mins

Prepare Cheese Mixture

  • Combine ricotta, eggs, Parmesan
  • Add parsley, salt, pepper
  • Mix well and refrigerate

Cook Pasta

  • Boil noodles until al dente
  • Drain and lay flat

Assemble

  • Preheat oven to 375°F
  • Layer: sauce, noodles, ricotta, mozzarella
  • Repeat 3 times
  • Top with Parmesan

Bake

  • Cover with foil
  • Bake 25 mins covered
  • Uncover, bake 25 mins more
  • Rest 15-20 mins before serving

Notes

  • Let rest 15-20 minutes before cutting
  • Can be made 24 hours ahead
  • Freezes well up to 3 months
  • Use whole milk ricotta for best results

Nutrition

Serving: 230g | Calories: 385kcal | Carbohydrates: 31g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.5g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 545mg | Fiber: 3g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 12mg | Calcium: 320mg | Iron: 3mg