Classic Meat Lasagna

Classic Meat Lasagna: A Love Letter to Layers

Make the ultimate Classic Meat Lasagna with layers of savory meat sauce, creamy ricotta, and melted mozzarella. Perfect for Sunday dinner—try it tonight!

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There’s something almost magical about pulling a bubbling, golden-brown lasagna from the oven. The way the cheese stretches as you cut into it, the aroma of garlic and herbs filling the kitchen—it’s the kind of meal that feels like a warm hug. This Classic Meat Lasagna isn’t just dinner; it’s a masterpiece of comfort, built layer by layer with tender noodles, a rich meat sauce that’s simmered to perfection, and a trio of cheeses that melt into gooey bliss. Whether you’re feeding a crowd, prepping meals for the week, or just craving that nostalgic taste of home, this recipe is your golden ticket.

Why This Lasagna Will Steal Your Heart

  • Every bite is balanced: Noodles, sauce, and cheese in perfect harmony.
  • Meal prep hero: Assemble it today, bake it tomorrow (or next week—it freezes like a dream).
  • Endlessly adaptable: Swap the meat for veggies, go gluten-free, or spice it up—it’s your canvas.
  • The ultimate crowd-pleaser: Bring this to a potluck, and you’ll leave with an empty dish and a dozen recipe requests.

A Slice of History

Lasagna’s roots run deep in Italy, but the American version—with its hearty meat sauce and creamy ricotta—has carved out its own legacy. It’s the dish of Sunday dinners, holiday feasts, and “just because” nights when only carbs and cheese will do.

Essential Ingredients & Tools

Ingredients for the Meat Sauce

  • 1 lb (450g) ground beef (80/20 blend for juiciness, or sub ground turkey for a leaner option)
  • 1 lb (450g) Italian sausage (casings removed—opt for mild or hot based on preference)
  • 1 medium onion, diced (yellow or white for sweetness)
  • 4 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
  • 28 oz (800g) crushed tomatoes (San Marzano for best flavor, but any brand works)
  • 6 oz (170g) tomato paste (adds depth; freeze leftovers in tablespoon portions)
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 1 tsp dried basil (or 1 tbsp fresh)
  • ½ tsp red pepper flakes (optional, but balances sweetness)
  • Salt and black pepper to taste

Ingredients for the Cheese Filling

  • 15 oz (425g) whole-milk ricotta (low-fat works but sacrifices creaminess)
  • 1 large egg (binds the filling)
  • ½ cup (50g) grated Parmesan (freshly grated melts better)
  • ¼ cup fresh parsley, chopped (or 1 tbsp dried)
  • ½ tsp nutmeg (trust us—it’s the secret weapon)

Additional Components

  • 12 lasagna noodles (no-boil for convenience or traditional, parboiled for 4 minutes)
  • 3 cups (340g) shredded mozzarella (avoid pre-shredded—it contains anti-caking agents)
  • 2 tbsp olive oil (or any neutral oil)

Tools You’ll Need

  • 9×13-inch baking dish (glass or ceramic for even heating)
  • Large skillet (stainless steel or cast iron)
  • Mixing bowls (one for cheese, one for meat sauce)
  • Wooden spoon (or silicone spatula)
  • Aluminum foil (to tent while baking)

Serves 8 | Prep time: 30 mins | Cook time: 1 hour | Total time: 1.5 hours

How to Make Classic Meat Lasagna

  1. Prepare the Meat Sauce: Heat 2 tbsp olive oil in a skillet over medium heat. Add the 1 medium onion, diced and 4 garlic cloves, minced, sautéing until soft (3–4 minutes). This step builds a flavor base—onions caramelize for sweetness, while garlic adds aroma. Add the 1 lb (450g) ground beef and 1 lb (450g) Italian sausage, breaking them into crumbles. Cook until browned (8–10 minutes), then drain excess fat to prevent greasiness. Stir in 28 oz (800g) crushed tomatoes, 6 oz (170g) tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, and salt and black pepper to taste. Simmer for 20–25 minutes until thickened. Pro tip: Deglaze with ¼ cup red wine (or beef broth) to lift browned bits for deeper flavor.
  2. Mix the Cheese Filling: In a bowl, combine 15 oz (425g) whole-milk ricotta, 1 large egg, ½ cup (50g) grated Parmesan, ¼ cup fresh parsley, chopped, and ½ tsp nutmeg. The egg binds the filling, while nutmeg adds warmth. Whip with a hand mixer for extra creaminess.
  3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Grease the baking dish, then spread 1 cup meat sauce on the bottom. Layer 4 lasagna noodles (slightly overlapping), half the ricotta mixture, 1 cup shredded mozzarella, and 1 cup sauce. Repeat, ending with noodles, sauce, and remaining 2 cups shredded mozzarella. Press layers gently to remove air pockets.
  4. Bake and Rest: Cover with foil (tented to avoid cheese sticking) and bake for 25 minutes. Uncover and bake 15 minutes until bubbly and golden. Rest for 15 minutes before slicing—this lets the layers set for clean cuts.

Pro Technique

Sauce Consistency is Key

A thick sauce prevents sogginess. Simmer until it coats a spoon. For no-boil noodles, ensure sauce covers them completely—they absorb moisture as they bake.

Cheese Matters

Freshly grated mozzarella melts smoother than pre-shredded. For silkier ricotta, whip it before mixing.

Perfect Pairings

Complementary Dishes

Garlic Bread: Crispy edges soak up extra sauce. Add a sprinkle of Parmesan for crunch.

Caesar Salad: The creamy dressing and crisp romaine balance the lasagna’s richness.

Drinks

Chianti: This Italian red’s acidity cuts through the cheese.

Sparkling Lemonade: A fizzy, citrusy palate cleanser.

Something Sweet

Tiramisu: Coffee and mascarpone echo the Italian theme.

Olive Oil Cake: Light and fragrant, with a hint of citrus.

Storage & Freshness Guide

  • Fridge: Cool completely, cover tightly, and store for up to 4 days. Reheat covered at 350°F (175°C) for 15–20 minutes.
  • Freezer: Wrap portions in foil and freeze for up to 3 months. Bake from frozen at 375°F (190°C), covered for the first 30 minutes.
  • Reviving Leftovers: Sprinkle with 1–2 tbsp water before reheating to restore moisture.

FAQs

1. Can I make lasagna ahead?

Yes! Assemble and refrigerate unbaked for 1–2 days, or freeze for 1 month.

2. Why is my lasagna watery?

Drain meat well and simmer sauce until thick. Rest before slicing.

3. Best cheese blend?

Ricotta, fresh mozzarella, and Parmesan for creaminess and stretch.

Classic Meat Lasagna: A Love Letter to Layers

Classic Meat Lasagna: A Love Letter to Layers

Cost Level $$
Category Lasagna
Difficulty Medium
Cuisine Italian
Servings 8
Total Time 60 minutes

Make the ultimate Classic Meat Lasagna with layers of savory meat sauce, creamy ricotta, and melted mozzarella. Perfect for Sunday dinner—try it tonight!

Ingredients

For the Meat Sauce

For the Cheese Filling

Additional Components

Instructions

  1. Heat 2 tbsp olive oil in a skillet. Sauté 1 medium onion, diced and 4 garlic cloves, minced until soft.
  2. Add 1 lb (450g) ground beef and 1 lb (450g) Italian sausage; cook until browned. Drain fat.
  3. Stir in 28 oz (800g) crushed tomatoes, 6 oz (170g) tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, and salt and black pepper to taste. Simmer 20–25 minutes.
  4. Mix 15 oz (425g) whole-milk ricotta, 1 large egg, ½ cup (50g) grated Parmesan, ¼ cup fresh parsley, chopped, and ½ tsp nutmeg in a bowl.
  5. Preheat oven to 375°F (190°C). Grease a 9x13-inch dish.
  6. Layer sauce, 4 lasagna noodles, ricotta, 1 cup shredded mozzarella, and repeat. End with sauce and 2 cups shredded mozzarella.
  7. Cover with foil; bake 25 minutes. Uncover; bake 15 more minutes.
  8. Rest 15 minutes before slicing.

Chef’s Notes

  • Simmer sauce until thick to prevent sogginess.
  • Let lasagna rest to set layers.
  • Freeze unbaked or baked portions for up to 3 months.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-meatcontains-beefcontains-porkcomfort-foodcrowd-pleaserfamily-friendlyheartyrich-indulgent

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