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Classic Lasagna with Meat Sauce and Ricotta

This Classic Lasagna with Meat Sauce and Ricotta is a comforting and delicious dish combining layered pasta, rich meat sauce, creamy ricotta, and melted mozzarella cheese. Perfect for gatherings or a cozy family dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 aluminum foil
  • 1 whisk

Ingredients
  

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 28 ounces canned crushed tomatoes
  • 12 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • to taste none Salt and pepper
  • 12 pieces lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions
 

  • In a large pot, cook the ground beef and Italian sausage over medium heat until browned. Drain excess fat if necessary.
  • Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 5 minutes.
  • Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Let simmer for about 15 minutes, stirring occasionally.
  • While the sauce simmers, cook the lasagna noodles according to package instructions. Drain and set aside.
  • In a mixing bowl, combine ricotta cheese, the egg, and season with salt and pepper.
  • Preheat the oven to 375°F (190°C).
  • Assemble the lasagna starting with a layer of meat sauce at the bottom of the baking dish. Add a layer of noodles, then a layer of the ricotta cheese mixture, followed by a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce topped with mozzarella and Parmesan cheeses.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  • Let the lasagna rest for about 10-15 minutes before slicing and serving.

Notes

You can add vegetables like spinach or zucchini for added nutrition.
This recipe can be made ahead of time and stored in the refrigerator before baking. Just increase cooking time if baking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for later use.