Overview

Classic baked lasagna is a reliably comforting, family-friendly meal: savory meat sauce, creamy ricotta filling, and a gooey, golden cheese top. This recipe is written for a 9×13-inch (23×33 cm) pan and uses simple ingredients you can easily shop for. It’s approachable for weeknights and also makes excellent leftovers.

Yield

Serves 8–10

Time

• Active prep: 30 minutes
• Simmer/assemble: 20 minutes
• Bake: 40–50 minutes
• Rest: 15–20 minutes
  Total: about 1 hour 45 minutes

Ingredients

For the meat sauce

• 1 tablespoon olive oil (15 ml)
• 1 pound (450 g) ground beef (or 50/50 beef–pork mix)
• 1 medium onion, finely chopped (about 1 cup / 150 g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (30 g)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/2 cup (120 ml) beef broth or water
• 1 teaspoon sugar (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or 1 teaspoon fresh, chopped)
• Salt and freshly ground black pepper, to taste

For the cheese filling

• 15 oz (425 g) ricotta cheese
• 1 large egg
• 1/2 cup (50 g) finely grated Parmesan or Pecorino
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For assembly

• 9–12 lasagna noodles (regular or no-boil; one 12 oz / 340 g box is typical)
• 3 cups (300–340 g) shredded mozzarella, divided
• Additional 1/4 cup (25 g) grated Parmesan for the top
• Olive oil for the pan (or nonstick spray)

Notes on measurements: metric conversions are approximate. If using no-boil noodles, follow package directions for layering and baking adjustments noted below.

Equipment

• 9×13-inch (23×33 cm) baking dish
• Large skillet or sauté pan
• Large pot for boiling noodles (if using regular noodles)
• Mixing bowl and spoon
• Aluminum foil

Preparation

1. Preheat and prep

• Preheat the oven to 375°F (190°C).
• If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles until just shy of al dente (about 8–9 minutes); drain and lay flat on a sheet tray or a lightly oiled surface to prevent sticking.

2. Make the meat sauce

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
• Add the ground beef and break it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed.
• Stir in the minced garlic and tomato paste; cook 1–2 minutes until fragrant and the paste darkens slightly.
• Add the crushed tomatoes, 1/2 cup beef broth (or water), sugar (if using), oregano, and dried basil. Bring to a simmer, reduce heat, and cook gently for 10–15 minutes to let flavors marry. Season with salt and pepper to taste. The sauce should be thick but spoonable.

3. Make the cheese filling

• In a medium bowl, combine ricotta, egg, 1/2 cup grated Parmesan, parsley, salt, and pepper. Stir until smooth and well mixed.

Assembly

4. Layer the lasagna

• Lightly oil the 9×13-inch baking dish. Spoon about 1 cup (240 ml) of the meat sauce across the bottom to prevent sticking.
• Arrange a single layer of lasagna noodles over the sauce (3–4 noodles, depending on the width). Trim noodles if needed to fit.
• Dollop and spread about one-third of the ricotta mixture over the noodles. Sprinkle about 1 cup shredded mozzarella over the ricotta. Spoon about one-third of the meat sauce over the cheese.
• Repeat the noodle–ricotta–mozzarella–sauce sequence two more times for a total of three layers. Finish with a final layer of noodles, the remaining sauce, the remaining mozzarella, and the 1/4 cup grated Parmesan on top.

Tips: If using no-boil noodles, you can skip pre-boiling. Make sure your sauce is slightly looser (add an extra 1/4 cup water) so noodles can rehydrate while baking.

5. Cover and bake

• Cover the pan tightly with aluminum foil. To prevent the foil from sticking to the cheese, spray the underside of the foil with nonstick spray or tent the foil so it doesn’t touch the cheese directly.
• Bake covered for 25 minutes. Then remove the foil and bake uncovered for an additional 15–20 minutes, until the top is bubbly and lightly golden. If you used no-boil noodles, bake covered 35–40 minutes, then uncover for 10–15 minutes.

6. Rest before serving

• Let the lasagna rest 15–20 minutes after removing it from the oven. Resting lets the layers set so slices hold together.

Serving

Cut into squares and serve warm. A simple green salad and crusty bread pair perfectly.

Variations

• Vegetable lasagna: Replace the meat with sautéed mushrooms, zucchini, eggplant, and spinach. Increase tomato seasoning and continue with the same cheese layers.
• White chicken lasagna: Use cooked shredded chicken and a béchamel or Alfredo-style sauce instead of tomato sauce.
• Make it lighter: Use part-skim ricotta and reduced-fat mozzarella; increase herbs and vegetables for bulk.

Tips for Success

• Use a warm sauce when assembling so the oven time finishes cooking everything evenly.
• If you prefer a deeper flavor, make the sauce a day ahead—refrigerate overnight and assemble the next day.
• To avoid watery lasagna, don’t overload with excess sauce and avoid puddles of liquid from drained vegetables. If using frozen spinach, squeeze out excess moisture thoroughly.
• For perfectly even slices, use a sharp knife dipped in hot water between cuts.

Storage & Reheating

• Refrigerator: Cover and refrigerate leftovers for 3–4 days. Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes or microwave until heated through.
• Freezer: Wrap tightly and freeze baked lasagna for up to 3 months. Reheat from frozen in a 350°F (175°C) oven covered for 45–60 minutes, uncovered for the last 15 minutes. Alternatively, freeze unbaked: assemble, wrap well, and bake from frozen at 375°F (190°C) for about 60–75 minutes covered, then uncover and bake until bubbly.

Final notes

This classic baked lasagna is flexible—scale the recipe up or down for smaller pans, and swap cheeses or herbs to suit taste. The rest period is important: it makes slicing tidy, and flavors settle beautifully. Enjoy a comforting, crowd-pleasing lasagna any night of the week.