Are you ready to create the ultimate comfort food masterpiece? A classic, soulful lasagna so rich, so cheesy, and so packed with savory flavor, it will become the stuff of family legend? This incredible, from-scratch-tasting “My Mom’s” Lasagna is that perfect recipe. We’re talking impossibly cheesy layers of a creamy ricotta filling, a rich and savory meat sauce, and tender pasta, all baked to golden, bubbly perfection.
This isn’t just another lasagna recipe; it’s a guide to a cherished tradition, made brilliantly simple for the modern kitchen. We’ll show you the simple but crucial secrets to a flawless, crowd-pleasing lasagna that is perfect for a cozy Sunday supper, a holiday feast, or for making ahead for a busy weeknight. This is the kind of heartwarming meal that memories are made of.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Masterpiece
What makes this lasagna so spectacularly delicious is its incredible depth of flavor and its wonderful combination of creamy, cheesy, and savory layers. This recipe is a masterpiece of classic, Italian-American comfort food. The heart of the dish is a rich and savory meat sauce, made from a delicious combination of ground beef and hot Italian sausage. This is layered with a luscious, creamy ricotta filling, made extra vibrant and flavorful with fresh basil and oregano. The real magic, however, is the brilliant shortcut: no-boil lasagna noodles! This simple swap eliminates the fuss of pre-cooking the pasta, making assembly an absolute breeze.
| Metric | Time / Level |
| Total Time | 2 hours 15 minutes |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Italian-American Kitchen: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients to create its signature rich and comforting flavor.
- The Rich Meat Sauce:
- Beef & Sausage Combo: The secret to a truly deep and complex flavor is using a blend of meats. The lean ground beef provides a classic, beefy foundation, while the hot Italian sausage adds a wonderful, savory pork flavor and a hint of spicy warmth.
- Toasting the Tomato Paste: A simple, 30-second professional trick! “Toasting” or cooking your tomato paste in the hot pan before you add your other liquids is the key that caramelizes its sugars and unlocks a much deeper, richer, and less raw tomato flavor.
- The Creamy Ricotta Filling:
- The Cheese Trio: A classic and perfect combination of creamy part-skim ricotta, melty mozzarella, and salty, nutty Parmesan.
- Fresh Herbs: While you can use dried, using fresh basil and oregano is the secret that will give your ricotta filling a beautiful, vibrant, and incredibly fresh flavor that truly sets it apart.
- The Shortcut Superstar (No-Boil Noodles!): This is the brilliant hack that makes this impressive recipe so achievable! No-boil lasagna noodles are simply pasta sheets that have been pre-cooked and dried. They are designed to soften and cook perfectly in the oven by absorbing the moisture from your sauce.
The Lasagna Masterclass: The Secrets to a Perfect Slice
This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The “No-Boil Noodle” Secret: The key to success with no-boil noodles is to ensure your sauce is a little bit looser than you might normally make it. The noodles need that extra liquid to absorb as they bake. This recipe is perfectly formulated for this, so there’s no need to adjust!
- The Final Rest is CRUCIAL!: This is the single most important, non-negotiable secret to a lasagna that doesn’t turn into a soupy mess when you slice it. You must let your beautiful, bubbly lasagna rest on the counter for at least 15 minutes after it comes out of the oven. This crucial, patient step is the key that allows the hot, molten layers of cheese and sauce to cool slightly and to set up. This is the magic that will allow you to get those beautiful, clean, and impressive slices that hold their shape. Do not skip this step!
Step-by-Step to the Best Classic Lasagna
This impressive culinary project is a joy to prepare.
Part 1: The Rich & Savory Meat Sauce
Step 1: First, preheat your oven to 375°F ($190^{\circ}C$).
Step 2: In a large sauté pan over a medium-high heat, cook your 1 pound of lean ground beef and 1/2 pound of hot Italian sausage, stirring occasionally, until the meat is browned. Add your 1 chopped small yellow onion, 2 minced cloves of garlic, and 1 teaspoon of dried oregano. Cook for 3 to 4 more minutes, until the onions have softened and the meat is cooked through.
Step 3 (The Flavor Secret!): Stir in your 2 tablespoons of tomato paste and let it “toast” for about 30 seconds. Then, add your container of strained tomatoes and let the sauce cook for about 5 minutes, until it has thickened slightly. Remove the pan from the heat.
Part 2: The Creamy Herb-Ricotta Filling
In a large bowl, beat your 2 large eggs. Add the 30 ounces of part-skim ricotta, 1 cup of the shredded mozzarella, 1/3 cup of the grated Parmesan, and your 1 tablespoon each of chopped fresh basil and oregano. Season with 1/2 teaspoon of kosher salt and some freshly ground black pepper, and stir everything together to combine.
Part 3: The Art of the Layering and the Perfect Bake
Step 1: Spread a thin layer of your meat sauce on the bottom of a 9×13-inch baking dish.
Step 2: Arrange a single layer of your no-boil lasagna noodles over the sauce.
Step 3 (The Fun Part!): Top the noodles with a third of your prepared ricotta filling. Spoon a layer of your meat sauce over the ricotta.
Step 4: Repeat this process with two more layers of noodles, ricotta, and sauce, ending with a final, top layer of noodles.
Step 5: Spoon a thin layer of your remaining meat sauce over the top layer of noodles. Sprinkle the remaining mozzarella and Parmesan cheese all over the top.
Step 6: Cover the baking dish with aluminum foil and bake for 45 minutes. Then, uncover the dish and continue to bake for another 15 to 20 minutes. You will know it is perfectly done when the cheese on top is a beautiful, deep golden brown and the lasagna is bubbling all over.
Step 7 (The Most Important Step!): Let the lasagna rest for 10 to 15 minutes before you slice and serve it.
Classic Lasagna (An Easy, No-Boil Recipe!)
A classic, comforting recipe for a traditional Italian-American lasagna. This dish features a rich and savory meat sauce made with a combination of lean ground beef and hot Italian sausage, simmered with tomatoes and herbs. The sauce is layered with a creamy filling of ricotta cheese, eggs, mozzarella, and Parmesan. Convenient no-boil lasagna noodles are used to simplify the process. The casserole is baked until hot and bubbly, with a final bake uncovered to create a perfectly golden-brown cheesy top.
Ingredients
- 1 pound lean ground beef
- 1/2 pound hot Italian sausage
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- One 26.42-ounce container strained tomatoes (e.g., Pomi)
- 2 large eggs
- 30 ounces part-skim ricotta cheese
- One 16-ounce bag shredded mozzarella (about 4 cups)
- 1/3 cup plus 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- One 1-pound box no-boil lasagna noodles
Instructions
- Preheat the oven to 375°F.
- Make the Meat Sauce: In a large sauté pan over medium-high heat, cook the ground beef and sausage until they begin to brown. Add the onions, garlic, and dried oregano, and continue to cook until the onions have softened and the meat is cooked through, about 3-4 minutes.
- Stir in the tomato paste and cook for 30 seconds. Add the strained tomatoes and cook for about 5 minutes, until the sauce has thickened slightly. Remove from the heat.
- Make the Cheese Filling: In a large bowl, beat the eggs. Add the ricotta, 1 cup of the mozzarella, 1/3 cup of the Parmesan, the fresh basil and oregano, salt, and pepper. Stir to combine.
- Assemble the Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish.
- Arrange a layer of no-boil noodles over the sauce. Top with one-third of the ricotta filling, followed by a layer of the meat sauce.
- Repeat the layers of noodles, ricotta, and sauce two more times, ending with a final top layer of noodles.
- Spoon a thin layer of the remaining sauce over the top noodles. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake: Cover the dish with aluminum foil and bake for 45 minutes.
- Uncover the lasagna and continue to bake for another 15 to 20 minutes, until the cheese is golden and the lasagna is bubbling.
- Let the lasagna stand for 10 to 15 minutes before slicing and serving.
Notes
- This is a classic ‘Sunday dinner’ style lasagna that is perfect for feeding a crowd.
- Using no-boil lasagna noodles is a key shortcut that saves the step of boiling the pasta sheets beforehand.
- Letting the finished lasagna rest for at least 10 minutes before cutting is a crucial step that allows the layers to set, resulting in much cleaner slices.
- The combination of ground beef and hot Italian sausage in the sauce provides a deep, complex, and slightly spicy flavor.
Storage and Make-Ahead Tips
Lasagna is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked lasagna up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover baked lasagna, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze the unbaked lasagna for the best result. Assemble it completely in a freezer-safe dish, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
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Frequently Asked questions (FAQs)
Q1: Why did my lasagna turn out watery or soupy?
The two most common culprits are not letting the lasagna rest long enough after it comes out of the oven, or using a ricotta cheese that is too wet. Be sure to let it rest for at least 15 minutes! If you find your brand of ricotta is very watery, you can let it drain in a fine-mesh sieve for an hour before you make your filling.
Q2: Can I make this with regular, boil-first lasagna noodles?
Yes, absolutely! Simply cook your regular lasagna noodles according to the package directions, and then proceed with the layering as directed. You may find your sauce is a little bit looser, as the regular noodles will not absorb as much liquid.
Q3: Can I make this vegetarian?
Of course! To make a delicious vegetarian version, simply omit the ground beef and sausage. You can create a fantastic vegetarian “bolognese” by sautéing about 1 1/2 to 2 pounds of finely chopped mushrooms, carrots, and celery in place of the meat.
Q4: Can I use whole milk ricotta instead of part-skim?
Yes! Whole milk ricotta will result in an even richer and creamier filling.
Q5: What are some classic side dishes to serve with lasagna?
A hearty, cheesy lasagna is the perfect centerpiece for a classic Italian-American feast. It pairs beautifully with a simple green salad with a zesty vinaigrette and a generous amount of warm, crusty garlic bread for sopping up any extra sauce.