traditional lasagna recipe

This Classic Lasagna Recipe is made with the best traditional ingredients like sausage, homemade sauce and lots of cheese. It's freezer friendly, too!

Classic Lasagna Recipe

olive oil

onion,

Salt and pepper

garlic cloves,

meatloaf mix OR Italian sausage

heavy cream

tomato puree

(28-ounce) can diced tomatoes, drained

basil

no-boil lasagna noodles

whole-milk mozzarella cheese, shredded (4 cups)

(3 cups) whole-milk or part-skim ricotta cheese

Parmesan cheese, grated (1 and 1/2 cups)

egg,

salt

pepper

For the sauce

 Heat oil in Dutch oven over medium heat until shimmering. Add onion, 1 teaspoon salt, and 1 teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree and tomatoes, bring to simmer, and cook until flavors meld, about 5 minutes. Off heat, stir in basil and season with salt and pepper to taste.

For the lasagna

 Adjust oven rack to middle position and heat oven to 400 degrees. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.

Spread 1 cup sauce over bottom of 13×9-inch baking dish (avoiding large chunks of meat). Lay 3 noodles in dish, spread 1/3 cup ricotta mixture over each noodle, then top with 1 cup mozzarella and 1 cup sauce (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, remaining sauce, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.

Cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, 25 to 35 minutes. Let casserole cool for 10 minutes before serving.

Lasagna, prepared through step 3, can be wrapped tightly in plastic wrap, covered with aluminum foil, and refrigerated for up to 24 hours or frozen for up to 1 month; if frozen, thaw completely in refrigerator

To bake, unwrap lasagna, cover with greased aluminum foil, and bake on foil-lined sheet in 400-degree oven until hot throughout, about 1 hour; remove foil and continue to bake until cheese is golden, about 10 minutes

To Make Ahead

This homemade lasagna recipe is filled with layers of hearty meat sauce, creamy ricotta, and gooey mozzarella cheese between perfectly cooked noodles.

Baked Lasagna

beef

sweet Italian sausage (casings removed)

onion (finely chopped)

garlic (minced)

tomato sauce

14 oz can crushed tomatoes

Italian seasoning

salt and black pepper (to taste)

whole milk ricotta cheese

mozzarella cheese

parsley (chopped)

black pepper

lasagna noodles (cooked al dente)

mozzarella cheese (shredded)

Preheat your oven to 375 degrees F.

In a large pot with hot water, cook the lasagna sheets according to package directions.

In a large skillet over medium-high heat, cook lean ground beef and sausage until they are no longer pink. Drain any excess fat.

Add onions and garlic to the meat and cook until they turn tender, about 3 minutes.

Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper to taste. Simmer your homemade meat sauce for 30-45 minutes.

In a bowl, mix your ricotta, 1 cup of mozzarella, an egg, chopped parsley, salt, and black pepper to taste.

Spread about 1 ½ cups of your rich meat sauce in the bottom of a 9x13 casserole dish that has been brushed or sprayed with olive oil.

Top the sauce with 3-4 cooked lasagna noodles.

Spread about 1 ½ cups of meaty sauce over the noodles and then ½ of the of the ricotta mixture over the pasta.

Top it with 1/2 cup mozzarella.

Repeat the layers, beginning with the noodles and ending with the remaining cheese sauce and mozzarella.

Cover your unbaked lasagna with aluminum foil and place the baking dish in the oven. Bake it until it&#x27;s bubbly, and the cheese is golden.

Let your lasagna rest for 10-15 minutes before garnishing with parsley or fresh basil.

Serve and enjoy!

This authentic Lasagna Bolognese recipe is so simple and so delicious! It has layers of rich Bolognese sauce, creamy béchamel sauce and pasta sheets, all topped with golden cheese. It’s perfect for family dinners and special occasions!

Authentic Lasagna Bolognese Recipe

lb pork

oz pancetta, finely chopped

carrots, finely chopped

celery stalks, finely chopped

garlic,

red wine (or beef broth)

(28 oz) crushed tomatoes

tomato paste

milk

bay leaf

tbsp butter

tbsp all-purpose flour (sifted)

nutmeg

lasagna noodles (fresh

Parmesan cheese

Make the Bolognese Sauce

 In a large pot, heat a little oil over medium heat. Add the pancetta and cook until it starts to crisp. Add the ground beef and pork, breaking it up with a spoon, and cook until browned. Add the onion, carrots, celery, and garlic, and sauté until softened. Pour in the red wine and cook until reduced by half. Stir in the crushed tomatoes, tomato paste, milk, bay leaf, and season with salt and pepper. Simmer the sauce on low heat for 1.5 to 2 hours, stirring occasionally.

Prepare the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a smooth paste. Cook it for 2 minutes continually mixing it, until the flour cooks. Gradually add the milk, whisking continuously to prevent lumps. (If any lumps form you can always strain the bechamel sauce through a sieve) Cook until the sauce thickens mixing it all the time, then season with nutmeg, salt, and pepper. Set aside.

Cook the Lasagna Noodles

 If using dried noodles, cook them according to the package instructions until al dente. Drain and set aside.

Assemble the Lasagna: 

Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of Bolognese sauce. Add a layer of lasagna noodles, followed by a layer of Bolognese sauce, a layer of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel and a generous amount of Parmesan.

Bake

 Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.

Serve

It's a luvly recipe. The lasagna was great tasting. Thx for the recipe.

Thank you for taking the time to post your recipe  I first had lasagne in uk  in 1979 it was unheard of then. I soon learnt to make it myself and been making it ever since. I like looking at other recipes and this is lovely.

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Classic Lasagna Recipe

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Top 3 traditional lasagna recipe recipes from across the web

The most viewed traditional lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Classic Lasagna Recipe

Baked Lasagna

Authentic Lasagna Bolognese Recipe

The most viewed traditional lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine