Pasta
Classic Homemade Lasagna
Layers of rich meat sauce, creamy ricotta and bubbling mozzarella — a family-size pasta bake that is worth every minute.
By the Forkful editorial team · Published
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Makes
- 8 servings
Pasta rounds out the five most searched recipe categories on Google, and lasagna is the pasta dish people plan a whole Sunday around. It looks like a project, but it is really three simple parts — a meat sauce, a cheese filling and the noodles — stacked in a dish.
This is the Italian-American classic with ricotta and mozzarella. It feeds a crowd, it can be assembled a day ahead, and it freezes perfectly. The one step you must not skip is the rest after baking: 15 minutes turns a sloppy pile into clean, tall slices.
Ingredients
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- For the meat sauce
- 1 tbsp olive oil
- 1 lb ground beef (or half beef, half Italian sausage)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- For the cheese filling
- 15 oz whole-milk ricotta
- 1 large egg
- 1 cup grated Parmesan, divided
- 3 cups shredded mozzarella, divided
- To assemble
- 12 lasagna noodles
Instructions
- Heat the oil in a large pot over medium-high heat. Add the beef and brown for 6–8 minutes, breaking it up; spoon off excess fat. Add the onion and cook for 5 minutes, then the garlic for 1 minute.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer uncovered for 20 minutes, stirring now and then, until thick.
- Meanwhile, cook the noodles in salted boiling water for 1–2 minutes less than the package says. Drain and lay them flat on an oiled tray so they do not stick.
- Heat the oven to 375°F (190°C). In a bowl, mix the ricotta, egg and half of the Parmesan.
- In a 9×13-inch (23×33 cm) dish, spread a thin layer of sauce. Add a layer of noodles, a third of the ricotta mixture, a third of the mozzarella and a layer of sauce. Repeat twice more, then finish with noodles, the remaining sauce and the rest of the Parmesan.
- Cover with lightly oiled foil and bake for 25 minutes. Uncover and bake 20–25 minutes more, until bubbling and golden.
- Let the lasagna rest for 15 minutes before cutting.
Tips for the best result
- 1The resting time is not optional: it lets the layers set so every slice holds its shape.
- 2Make ahead: assemble, cover and refrigerate for up to 24 hours. Add 10–15 minutes to the covered baking time.
- 3A thick sauce is the key to a lasagna that is not watery — simmer it until a spoon leaves a trail.
- 4Using no-boil noodles? Add ½ cup of water or extra sauce, since they absorb liquid as they bake.
Storage
Refrigerate for up to 4 days. Freeze the whole dish or individual portions, well wrapped, for up to 3 months. Reheat covered at 350°F (175°C) until hot in the centre.
Frequently asked questions
Why is my lasagna watery?
The sauce was too thin, the ricotta was very wet, or it was cut without resting. Simmer the sauce longer and always rest it for 15 minutes.
Ricotta or béchamel?
Ricotta is the Italian-American way; béchamel is common in Italy and Spain. You can swap the ricotta filling for about 2 cups of béchamel.
Can I make lasagna the day before?
Yes — it is even easier to slice. Assemble it, cover and refrigerate, then bake it the next day with a little extra time.
