Few comfort foods are as satisfying as a classic American lasagna layered with rich meat sauce, creamy ricotta filling, and plenty of melted mozzarella cheese.
This hearty family favorite is perfect for Sunday dinners, holiday gatherings, or any occasion when you want a warm and filling meal that everyone will enjoy.
One of the secrets to this recipe’s incredible flavor is preparing it a day in advance.
Allowing the lasagna to rest overnight in the refrigerator gives the herbs, tomatoes, and cheeses time to meld together, creating deeper, richer flavors that make every bite even more delicious.
Serve it with a crisp green salad and garlic bread for a complete meal.
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Yield: 1 (9×13-inch) lasagna
Ingredients
For the Meat Sauce
- 1 1/2 pounds lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (29-ounce) can diced tomatoes
- 2 (6-ounce) cans tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
For the Lasagna
- 12 dry lasagna noodles
- 1 pint part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 pound mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese, for topping
Directions
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender, about 5 minutes. Drain any excess fat.
- Stir in the diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes until thickened and flavorful.
- Preheat the oven to 375°F (190°C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package directions until tender but still firm. Drain and lay the noodles flat on clean towels to prevent sticking.
- In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, beaten eggs, parsley, and the remaining 1 teaspoon salt. Mix until smooth and well blended.
- Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange one-third of the noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles. Top with half of the mozzarella cheese and one-third of the meat sauce.
- Repeat the layers with another third of the noodles, the remaining ricotta mixture, the remaining mozzarella cheese, and another third of the meat sauce.
- Finish with the remaining noodles and the remaining meat sauce. Sprinkle the top evenly with 2 tablespoons grated Parmesan cheese.
- Bake uncovered for 30 minutes, or until bubbly and lightly browned on top.
- Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.
Chef’s Notes
- For even better flavor, assemble the lasagna a day ahead, cover tightly, and refrigerate overnight before baking.
- If baking directly from the refrigerator, increase the baking time to about 45 minutes.
- Fresh mozzarella can be substituted for a richer, creamier texture.
- Allowing the lasagna to rest before serving helps the layers set and makes slicing easier.
- Leftovers reheat beautifully and often taste even better the next day.