Classic Homemade Lasagna Recipe

Absolutely! Here’s a rich, detailed recipe for Classic Homemade Lasagna, featuring layers of hearty meat sauce, creamy ricotta or béchamel, and gooey cheese between tender sheets of pasta. This is the ultimate comfort food, made in the classic Italian-American style.

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Classic Homemade Lasagna Recipe

🍽️ Serves: 8–10

🕒 Prep Time: 45 minutes | Cook Time: 1 hour | Total Time: ~2 hours

🧊 Make-Ahead Friendly: Can be refrigerated overnight or frozen

🧾 Ingredients

🔹 For the Meat Sauce (Ragù):

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 lb (450g) ground beef
• ½ lb (225g) ground pork or Italian sausage (optional)
• 1 can (28 oz / 800g) crushed tomatoes
• 1 can (15 oz / 425g) tomato sauce or purée
• 2 tbsp tomato paste
• 1 tsp sugar (to balance acidity)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ¼ cup chopped fresh parsley
• ¼ cup red wine (optional)
• 1 bay leaf (optional)

🔹 For the Cheese Filling:

• 15 oz (425g) ricotta cheese (or cottage cheese)
• 1 egg
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley or basil
• Salt and pepper to taste

🔹 For the Béchamel Sauce 

(Optional – traditional in Northern Italy)

:

Skip this step if using only ricotta filling.

• 4 tbsp (60g) butter
• ¼ cup (30g) all-purpose flour
• 3 cups (720ml) warm whole milk
• Salt, pepper, and a pinch of nutmeg

🔹 For the Pasta & Assembly:

• 9–12 lasagna noodles (traditional, no-boil, or fresh)
• 2 cups (200g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese (plus extra for topping)
• Olive oil (optional, for cooked noodles)

👨‍🍳 Instructions

🔸 Step 1: Make the Meat Sauce

1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until soft.
3. Stir in the garlic and cook for 1 more minute.
4. Add ground beef and pork. Cook until browned, breaking up the meat with a spoon. Drain excess fat.
5. Stir in tomato paste and cook for 1–2 minutes.
6. Add crushed tomatoes, tomato sauce, wine (if using), herbs, sugar, salt, pepper, and bay leaf.
7. Simmer uncovered for 30–45 minutes, stirring occasionally until thickened.

🔸 Step 2: Prepare the Cheese Mixture

In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix well and refrigerate until needed.

🔸 Step 3: (Optional) Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes until golden (but not browned).
3. Gradually whisk in the warm milk, stirring constantly to avoid lumps.
4. Cook for 5–7 minutes until thickened.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Cover and keep warm.

🔸 Step 4: Cook the Lasagna Noodles

• Dry noodles: Boil in salted water per package directions. Drain and lightly oil or lay flat between parchment to avoid sticking.
• No-boil noodles: No need to boil—just ensure your sauces are generous enough.
• Fresh pasta: Trim to fit your pan; use directly.

🔸 Step 5: Assemble the Lasagna

In a 9×13 inch (23×33 cm) baking dish:

1. Spread ½ cup of meat sauce on the bottom.
2. Layer 1:
   • Lay down 3–4 noodles
   • Spread ⅓ of the ricotta mixture
   • Drizzle béchamel (if using)
   • Spoon ⅓ of the meat sauce
   • Sprinkle mozzarella and Parmesan
4. Repeat the layers (2–3 more times) in the same order: noodles → ricotta → béchamel → meat sauce → cheese
5. Top layer: Finish with noodles, remaining sauce, béchamel, and a generous amount of mozzarella and Parmesan.

🔸 Step 6: Bake

1. Preheat oven to 375°F (190°C).
2. Cover the dish with foil (tent it to avoid touching the cheese).
3. Bake covered for 25–30 minutes.
4. Remove foil and bake uncovered for 15–20 minutes until the top is golden and bubbly.
5. Let rest for 15–20 minutes before slicing—this helps it hold its shape.

🧊 Make-Ahead & Freezing

• Make Ahead: Assemble lasagna, cover, and refrigerate for up to 2 days before baking.
• Freeze: Wrap tightly in foil and freeze unbaked lasagna for up to 2 months.
  • To bake from frozen: Cook at 375°F (190°C) for 60–75 minutes, covered most of the time.

🍽️ Serving Suggestions

• Pair with garlic bread, Caesar salad, or roasted veggies.
• Wine pairing: Chianti, Cabernet Sauvignon, or any medium-bodied red.

💡 Tips & Variations

• Vegetarian Version: Swap meat for roasted vegetables (e.g., spinach, zucchini, mushrooms).
• Spicy Version: Add more red pepper flakes to the sauce.
• White Lasagna: Use béchamel and skip the red sauce. Add chicken or spinach instead.