What is the secret to a good lasagna?

The secret is balancing moisture. You need a thick, meaty sauce (not watery!) and you must let the lasagna rest for at least 15–20 minutes after baking. This resting period allows the sauce to thicken and the cheese to set, ensuring you get clean layers instead of a soup.

What are the correct layers for lasagna?

Always start with a thin layer of sauce on the bottom of the pan to prevent sticking. Then, follow this order: Noodles -> Cheese Filling -> Meat Sauce -> Mozzarella . Repeat until the pan is full, ending with noodles, sauce, and a thick layer of cheese on top.

Can I assemble lasagna ahead of time?

Absolutely! You can assemble the entire lasagna and keep it in the refrigerator for up to 24 hours before baking. This is actually a great trick because it allows the noodles to absorb some flavor from the sauce before they even hit the oven.

Should I cover lasagna when baking?

Yes, for the first 45 minutes. Tenting it with foil keeps the steam in, which cooks the noodles and prevents the cheese on top from burning before the center is hot. Remove the foil for the last 15 minutes to brown the top.

The Best Homemade Lasagna Recipe (Classic & Cheesy)

Description

This classic homemade lasagna features tender noodles layered with a rich, chunky meat sauce made from beef and Italian sausage, plus a thick, creamy ricotta cheese filling. It’s the ultimate comfort food dinner that feeds a crowd and freezes perfectly.

Ingredients

Scale

Meat Sauce:

1 lb ground beef (85/15 lean)

1 lb Italian sausage (mild or spicy)

1 yellow onion, chopped

3 cloves garlic, minced

2 jars (24 oz each) marinara sauce (or homemade)

2 tbsp tomato paste

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

Cheese Filling:

15 oz whole milk ricotta cheese

1 large egg, beaten

1/2 cup Parmesan cheese, grated

1/4 cup fresh parsley, chopped

1/4 tsp nutmeg (optional)

1/2 tsp salt

1/4 tsp black pepper

Assembly:

1 box (16 oz) lasagna noodles (boiled or oven-ready)

4 cups mozzarella cheese, shredded (divided)

1/2 cup Parmesan cheese, grated (for topping)

Instructions

Boil the Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles to al dente (about 1-2 minutes less than package instructions). Drain and lay flat on a baking sheet to prevent sticking.
Make the Meat Sauce: In a large skillet or Dutch oven, brown the ground beef, Italian sausage, onion, and garlic over medium-high heat until fully cooked. Drain excess grease. Stir in the marinara sauce, tomato paste, oregano, and red pepper flakes. Simmer on low for 10–15 minutes to thicken.
Prepare the Cheese Filling: In a medium mixing bowl, combine the ricotta cheese, beaten egg, 1/2 cup Parmesan, parsley, nutmeg, salt, and pepper. Mix until smooth and creamy.
Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch deep baking dish. Layer 3–4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce, and 1 cup of mozzarella. Repeat layers two more times.
Top Layer: Finish with a final layer of noodles. Top with the remaining meat sauce, the rest of the mozzarella cheese, and the 1/2 cup of Parmesan.
Bake: Spray a piece of foil with non-stick spray (to prevent cheese sticking) and cover the dish tightly. Bake for 45 minutes.
Brown: Remove the foil and bake for another 15–20 minutes, or until the cheese is golden brown and bubbly.
Rest: Let the lasagna rest for at least 15–20 minutes before slicing. This allows the layers to set so it doesn’t fall apart.

Notes

Make Ahead: You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if it’s cold from the fridge.

Freezing: This lasagna freezes beautifully. Freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.

Noodles: If using no-boil (oven-ready) noodles, you do not need to boil them first, but make sure your meat sauce is a little more liquidy to help them cook.

Cheese Tip: For the best melt, buy block mozzarella and shred it yourself. Pre-shredded cheese has anti-caking agents that can make it gritty.

Nutrition

Serving Size: 1 Slice
Calories: 650 kcal
Sugar: 8 g
Sodium: 1100 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 95 mg

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