This Classic Lasagna Recipe is Bound to Be Your New Go-To (2024)

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This classic lasagna recipe is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family and freezes well, too.

By

Elise Bauer

This Classic Lasagna Recipe is Bound to Be Your New Go-To (1)

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Updated October 27, 2023

146 Ratings

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In This Recipe

  • The Secret Behind This Recipe

  • The 4 Key Steps

  • How to Freeze

Everyone loves a good lasagna, right? It's a great way to feed a crowd and a perfect dish to bring to a potluck. It freezes well. It reheats well. Leftovers will keep you happy for days.

Simply Recipes reader Alton Hoover sent me his favorite recipe for lasagna which he has been cooking since his college days. Alton's original recipe created enough lasagna for a small army so I halved it. What is posted here will easily serve eight people.

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The Secret Behind This Classic Lasagna Recipe

From what I can tell, the secret behind Alton's lasagna is the addition of a little sugar to the sauce and using a bit more cheese than most other recipes.

There are a few minor tweaks to his original recipe that I found necessary, for example adding a dash of wine vinegar to the sauce and changing the amount of Parmesan cheese.

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How to Make Lasagna

For this recipe, we are essentially making a thick, meaty tomato sauce and layering that with noodles and cheese into a casserole. Here's the run-down:

  1. Start by making the sauce with ground beef, bell peppers, onions, and a combo of tomato sauce, tomato paste, and crushed tomatoes. The three kinds of tomatoes gives the sauce great depth of flavor.
  2. Let this simmer while you boil the noodles and get the cheeses ready. We're using ricotta, shredded mozzarella, and parmesan -- like the mix of tomatoes, this 3-cheese blend gives the lasagna great flavor!
  3. From there, it's just an assembly job. A cup of meat sauce, a layer of noodles, more sauce, followed by a layer of cheese. Repeat until you have three layers and have used up all the ingredients.
  4. Bake until bubbly and you're ready to eat!

How to Store and Reheat Leftovers

Half the pleasure of making a lasagna is enjoying the leftovers! The lasagna will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.

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How to Freeze and Reheat Lasagna

You can also freeze the lasagna either baked or unbaked.

  • To freeze an unbaked lasagna: Line the pan with foil before assembling, then assemble the lasagna as directly. Let cool completely, and then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
  • To reheat an unbaked frozen lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, bake as directed.
  • To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
  • To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
  • To freeze and reheat individual slices: Cut the baked and cooled casserole into slices and wrap each slice individually in foil. Combine them in a freezer storage bag and freeze for up to 1 month. Thaw overnight in the fridge. To reheat, unwrap from the foil, place on a microwave-safe dish, and reheat in the microwave for a few minutes until bubbly.
How to Freeze Lasagna and Other CasserolesREAD MORE:

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The Best Homemade Lasagna

Prep Time15 mins

Cook Time90 mins

Total Time105 mins

Servings8 servings

Ingredients

For the meat sauce

  • 2 teaspoons extra virgin olive oil

  • 1 pound ground beef chuck

  • 1/2 medium onion, diced (about 3/4 cup)

  • 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)

  • 2 cloves garlic, minced

  • 1 (28-ounce)can good-quality tomato sauce

  • 3 ounces tomato paste (half a 6-ounce can)

  • 1 (14 ounce) can crushed tomatoes

  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano

  • 1/4 cup chopped fresh parsley (preferably flat leaf), packed

  • 1 tablespoon Italian seasoning

  • 1 pinch garlic powder and/or garlic salt

  • 1 tablespoon red or white wine vinegar

  • 1 tablespoon to 1/4 cup sugar (to taste, optional)

  • Salt

To assemble the lasagna

Method

  1. Put pasta water on to boil:

    Put a large pot of salted water (1 tablespoon of salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.

  2. Brown the ground beef:

    In a large skillet heat 2 teaspoons of olive oil on medium-high heat. Add the ground beef and cook until it is lightly browned on all sides.

    Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.

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  3. Cook the bell pepper, onions, and garlic; add back the beef:

    Add the diced bell pepper and onions to the skillet (in the photo we are using yellow bell pepper and red onions).

    Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.

    Return the browned ground beef to the pan. Stir to combine, reduce the heat to low, and cook for another 5 minutes.

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  4. Make the sauce:

    Transfer the beef mixture to a medium-sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.

    Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.

    Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.)

    Add salt to taste, and note that you will later be adding Parmesan, which is salty.

    Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.

    Remove from heat.

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  5. Boil and drain the lasagna noodles:

    By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions. (Note noodles may be cooked in advance.)

    Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking.

    When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.

    Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.

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  6. Preheat the oven to 375°F.

  7. Assemble the lasagna:

    In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, the edges may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.

    Sprinkle a layer of a third of the grated mozzarella on top of the lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple of inches. Sprinkle half the grated parmesan cheese evenly over the top of the ricotta cheese.

    Apply the second layer of noodles and top it with half of the remaining sauce. Add half of the remaining mozzarella, the remaining ricotta cheese, and another the remaining Parmesan.

    Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese.

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  8. Bake:

    Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

  9. Cool and serve:

    Allow the lasagna to cool for at least 15 before serving. Leftovers will keep for about 5 days. You can reheat it in a conventional oven or microwave. Leave the aluminum tent on for storage. (Try to keep the aluminum foil from touching the sauce.)

    Did you love the recipe? Leave us a rating and review below!

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Nutrition Facts (per serving)
813Calories
51g Fat
30g Carbs
60g Protein

×

Nutrition Facts
Servings: 8
Amount per serving
Calories813
% Daily Value*
Total Fat 51g65%
Saturated Fat 26g132%
Cholesterol 183mg61%
Sodium 1849mg80%
Total Carbohydrate 30g11%
Dietary Fiber 3g9%
Total Sugars 6g
Protein 60g
Vitamin C 31mg153%
Calcium 1109mg85%
Iron 4mg24%
Potassium 828mg18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

This Classic Lasagna Recipe is Bound to Be Your New Go-To (2024)

FAQs

What is classic lasagna made of? ›

The Best Classic Lasagna Recipe

The perfect lasagna recipe made with parmesan ricotta cheese filling, melted mozzarella cheese, lasagna noodles, and a robust tomato meat sauce. It is the best lasagna recipe!

What is the correct order to layer lasagna? ›

Begin Layering

After the initial sauce layer, add a layer of pasta sheets, ricotta mixture (or bechamel), sauce, and cheese. Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese.

What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

What keeps lasagna from falling apart? ›

The biggest offender, though, is watery, thin pasta sauce. A helpful technique can prevent this pitfall from sabotaging your lasagna: Reduce your sauce to thicken it before pouring it into the casserole. A thin sauce runs right off of cooked lasagna noodles, causing all the layers to slide off of each other, as well.

What was the original lasagna? ›

We may never know the exact person who created lasagna. In fact, this dish was not named after an individual, but after a fermented noodle called laganon that was frequently used in ancient Greece where lasagna originated. In the beginning, lasagna was sprinkled with toppings, and eaten with a pointed stick.

Does real Italian lasagna have ricotta? ›

While ricotta is included in certain varieties of lasagna in Italy, the style that serves as the primary inspiration for American recipes is the one from the region of Emilia Romagna. There, it's traditionally layered with pasta, bolognese, and béchamel—with no ricotta to be found.

What goes first in lasagna sheet or meat? ›

The bottom layer is pasta noodles. However there should be a thin layer of sauce in the bottom of the pan to prevent sticking but not meat. You put a thin layer of sauce then noodles. There are many different types of lasagna and not all have meat but some do.

How many layers of lasagna is best? ›

Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!

Should lasagna be on top or middle shelf? ›

When in doubt, consider the middle rack an actual happy medium for baking. The center oven rack is best for: Desserts, such as cookies, pies and cakes. Pasta, such as lasagna, ziti and macaroni and cheese.

What makes lasagna taste better? ›

Five Secrets of Building the Ultimate Lasagna
  1. Secret #1: No-Boil Noodles Actually Taste Better. ...
  2. Secret #2: For a Rich Sauce, Use Pork Sausage Instead of Ground Beef. ...
  3. Secret #3: Fresh Mozzarella Actually Makes a Difference.
Jan 6, 2015

Does lasagna cook better in glass or metal? ›

Some acidic bakes (like fruit cobblers) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.

Should I bake lasagna in glass or metal? ›

Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.

Why put toothpick in lasagna? ›

Pro Tip: There's nothing worse than having the top portion of cheese stuck to the foil. To prevent this, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

Is there a wrong way to layer lasagna? ›

The best way to layer your lasagna is to start with a layer of red sauce, follow it up with a layer of white sauce, then pasta, then cheese. Follow this pattern until you've filled your tray.

Is lasagna better made the day before? ›

If you make your lasagna the day before, it will probably taste better! Letting the dish set for a day let's the flavors meld. Just make sure that when you do make it, you don't overcook it is — that will make the pasta soggy; remember, you will need to reheat it when you are ready to serve.

Does traditional lasagna have béchamel? ›

Does traditional lasagna have béchamel or ricotta? The components of a traditional lasagna vary depending on who you ask. It appears that béchamel sauce was used in northern Italy, and ricotta in the South. In the U.S., versions that use ricotta are preeminent.

How many layers in a traditional lasagna? ›

Home Cook World claims that the typical lasagna should have between three and five layers, but the proper number depends more on pan size. You don't want your lasagna to look flat or shallow in a large pan, and in this case, its best to prepare to come closer to five layers rather than three.

Does the original lasagna have meat? ›

The most famous version of lasagne, commonly known as lasagne “al forno”, or “alla bolognese” contains meat and tomato sauce (ragù) and bechamel sauce, with parmigiano, or grana padano cheese, sprinkled between the layers with some butter.

Why does American lasagna have ricotta? ›

Italian-born restaurateur Salvatore Esposito explained to The Post that lasagna was adapted to better suit American taste buds, ultimately simplifying the recipe. Using ricotta, or even cottage cheese, puréed in the food processor was a lot more "American" than carefully laboring over a béchamel sauce.

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