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Classic Homemade Lasagne

This classic Lasagne is rich, saucy, and perfectly layered with a savory meat sauce, creamy ricotta filling, and melty mozzarella. Follow these 9 simple steps for clean slices and irresistible comfort food.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta Layer
  • 12 lasagna noodles regular or oven-ready
Meat Sauce
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 lb ground beef
  • 2 cups tomato sauce
  • 1 cup crushed tomatoes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Cheese Filling
  • 2 cups ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese divided
  • 2 1/2 cups shredded mozzarella cheese divided
  • fresh basil optional, for garnish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing Bowl
  • Foil

Method
 

  1. If using regular noodles, cook in salted water until al dente. Drain and lay flat. (Skip if using oven-ready.)
  2. Heat olive oil in a large skillet. Sauté onion for 3–4 minutes, then add garlic and cook for 30 seconds.
  3. Add ground beef and cook until browned. Drain excess fat if needed.
  4. Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer 15–20 minutes until slightly thickened.
  5. In a bowl, mix ricotta, egg, half the Parmesan, and 1 cup of mozzarella until creamy.
  6. Preheat oven to 180°C (350°F). Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish.
  7. Add a layer of noodles, spread ricotta mixture over noodles, then spoon on more meat sauce.
  8. Repeat layers (noodles, ricotta, sauce) until used up. Finish with sauce on top.
  9. Top with remaining mozzarella and Parmesan. Cover with foil and bake 25 minutes. Uncover and bake 20 minutes until bubbly and golden. Rest 10 minutes before slicing.

Notes

Make-ahead tip: Assemble up to 24 hours ahead, refrigerate, then bake when ready. For clean slices, don’t skip the resting time. Nutrition values are estimates and will vary by brands used.