Introduction
There’s nothing quite like a comforting dish of classic lasagna to bring friends and family together. With its layers of rich meat sauce, creamy ricotta, and gooey mozzarella, this traditional recipe is not only delicious but also surprisingly simple to make. Featuring a hearty combination of ground beef and Italian sausage, it captures the true essence of Italian-American comfort food. Plus, the leftovers taste even better the next day!
Why You’ll Love This Recipe
You’ll love this classic lasagna because it is hearty, flavorful, and perfect for feeding a crowd. Moreover, the preparation can be split across two days, making it an excellent choice for busy schedules. Additionally, its familiar, cozy flavors ensure it will become a favorite at every gathering.
Recipe Origins
Although lasagna originates from Italy, this classic lasagna version reflects the Italian-American traditions perfected over generations. Featuring generous layers of rich tomato sauce, ricotta cheese, and pasta, it embodies the comforting flavors that became popular in American households after Italian immigrants brought their culinary secrets to the U.S.
Nutrition Information
Calories: 647
Fat: 41g
Carbohydrates: 31g
Protein: 39g
Quick Facts
Preparation Time: 15 min
Cooking Time: 2 hrs
Total Time: 2 hrs 25 min
Servings: 10
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F until warmed through. Alternatively, individual portions can be microwaved for 2-3 minutes.
For longer storage, freeze portions tightly wrapped in foil for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this hearty lasagna with a fresh green salad and a basket of warm garlic bread. For a full Italian-American meal, consider adding a glass of Chianti or a sparkling Italian soda.
Common Mistakes
Overcooking the noodles: Be sure to cook them al dente to avoid a mushy texture.
Skipping the resting time: Letting the lasagna sit before slicing helps the layers set.
Overbaking: Cover with foil if needed to prevent the cheese from burning.
Dry lasagna: Ensure there’s enough sauce between the layers to keep the lasagna moist.
Recipe Variations
Vegan Version: Use plant-based meat, vegan ricotta, and dairy-free mozzarella.
Gluten-Free Version: Swap traditional lasagna noodles for gluten-free pasta.
Low-Carb Version: Replace noodles with thinly sliced zucchini or eggplant.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can assemble the lasagna a day before and refrigerate it until ready to bake.
Can I substitute cottage cheese for ricotta?
Yes, cottage cheese can be used, but ricotta provides a creamier texture.
What’s the best way to freeze lasagna?
Wrap tightly in foil and freeze in individual portions for easier reheating later.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 4 15-ounce cans tomato sauce
- 1 16-ounce can sliced mushrooms, drained
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- salt and ground black pepper to taste
- 1 15-ounce container ricotta cheese
- 3 large eggs, beaten
- ⅓ cup grated Parmesan cheese
- 1 pound shredded mozzarella cheese
Instructions
1- Preheat the oven to 350°F (175°C).
2- In a large pot over medium heat, cook the ground beef and Italian sausage until fully browned. Drain any excess fat.
3- Stir in the tomato sauce, mushrooms, garlic salt, oregano, thyme, and basil. Season with salt and black pepper to taste. Simmer the mixture for 30 minutes to develop rich flavors.
4- Meanwhile, bring a large pot of lightly salted water to a boil. Add the olive oil and lasagna noodles. Cook the noodles until they are tender but still firm, about 8 to 10 minutes. Drain well.
5- In a medium bowl, mix the ricotta cheese, beaten eggs, and Parmesan cheese until fully combined.
6- To assemble, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce.
7- Spread about 1/3 of the ricotta mixture over the noodles, then sprinkle 1/4 of the mozzarella cheese on top. Spoon about 1/3 of the meat sauce over the mozzarella.
8- Repeat the layering process two more times, finishing with a layer of mozzarella cheese.
9- Bake in the preheated oven for about 90 minutes. If the cheese browns too quickly, cover the lasagna loosely with foil.
10- Allow the lasagna to rest for 10 to 15 minutes before slicing and serving. Enjoy!
