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Amazing Classic Lasagna: 40 Year Love

Classic Lasagna
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This is the Classic Lasagna recipe, a hearty, oven-baked Italian-American casserole layered with seasoned meat sauce, creamy ricotta, and melted mozzarella. It recreates a comforting memory from our travels.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
  3. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring sauce to a simmer. Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
  6. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Spoon about one-third of the remaining meat sauce over the ricotta layer.
  11. Sprinkle with one-third of the mozzarella cheese.
  12. Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella.
  13. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese.
  14. Cover the dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

  • Richard remembers the best lasagna had a long simmer time for the sauce.
  • This recipe tastes even better the next day.
  • We used fresh parsley for a brighter finish.

Nutrition

Find it online: https://delishdiarist.com/classic-lasagna-recipe-hearty-italian-casserole/