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Classic Homemade Lasagna Recipe

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4.7 from 92 reviews

This Maggiano’s Lasagna recipe is a classic Italian-American dish featuring layers of rich meat sauce, creamy ricotta mixture, tender lasagna noodles, and a blend of melted mozzarella and Parmesan cheeses. Perfectly baked to golden bubbly perfection, this comforting and hearty meal is ideal for family dinners or special occasions.

Ingredients

Meat Sauce

  • 1 lb ground beef
  • 1 lb turkey or chicken Italian sausage, casings removed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 56 oz crushed tomatoes (2 cans)
  • 6 oz tomato paste
  • 0.5 cup water
  • 2 tbsp sugar
  • 1 tbsp dried basil leaves
  • 0.5 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Cheese Mixture

  • 26 oz ricotta cheese
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Other Ingredients

  • 12 lasagna noodles
  • 16 oz mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and sausage, cooking until browned while breaking the meat apart with a spoon for even cooking.
  2. Sauté Aromatics: Add finely chopped onion and cook until translucent, about 5 minutes, then stir in minced garlic and cook for an additional 1 minute to release flavors.
  3. Simmer Sauce: Stir in crushed tomatoes, tomato paste, water, sugar, dried basil, fennel seeds, Italian seasoning, salt, black pepper, and fresh parsley. Cover the pot and let the sauce simmer for 30 minutes, stirring occasionally to blend the flavors.
  4. Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, salt, black pepper, and fresh parsley. Mix until smooth and set aside.
  5. Cook Lasagna Noodles: Boil salted water and cook lasagna noodles until al dente. Drain and rinse under cool water to stop cooking. Lay noodles flat to prevent sticking.
  6. Assemble Lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread 1 cup of meat sauce. Layer 4 noodles over sauce, then spread one-third of the ricotta mixture, one-third of the shredded mozzarella, and one-third of the grated Parmesan cheese. Repeat these layers two more times. Top with remaining sauce and cheeses.
  7. Bake: Cover the lasagna with foil sprayed with cooking spray to prevent sticking. Bake for 25 minutes covered, then remove foil and bake for another 25 minutes uncovered until bubbly and golden brown on top.
  8. Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley or basil and serve warm.

Notes

  • For easier slicing, let the lasagna rest so it firms up slightly before cutting.
  • You can substitute turkey sausage for chicken sausage or omit sausage for a ground beef only version.
  • To save time, prepare the meat sauce a day ahead—the flavors deepen with time.
  • Use no-boil noodles if preferred; adjust assembly accordingly.
  • Covering the lasagna with foil keeps moisture in, preventing the cheese from drying out.

Find it online: https://oliviabakes.com/classic-homemade-lasagna-recipe/