There was one evening when my kids, after a long day, asked for my Classic Lasagna. It wasn’t even a special occasion—just that craving for something warm and filling. Watching their faces light up with each bite reminded me why this Classic Lasagna holds a special place in our meal rotation. It’s more than just pasta and cheese; it’s the comfort that gathers us around the table, making a busy day feel a little cozier.
At first, I wasn’t sure how to get the balance just right with the layers of Italian baked pasta, the creamy ricotta cheese, rich meat sauce, and that luxurious bechamel sauce I’d heard about but never tried. There were a few trial runs where the noodles stuck or the sauce was too thin. But learning the small tricks—like seasoning the meat sauce slowly and layering with care—means I now make this Classic Lasagna with confidence every time.
Whenever I serve this layered pasta casserole, the conversation slows, and everyone digs in. The mix of flavors brings smiles and invites stories at the dinner table. If you’re looking for a recipe that feels like a warm hug after a busy day, I invite you to try this Classic Lasagna. It promises to bring your family together like it has mine.
What You’ll Need
Here’s what you need for a tasty Classic Lasagna that’s both simple and satisfying:
- 12 lasagna noodles (regular or no-boil)
- 1 pound ground beef (or Italian sausage, if you like)
- 2 cups ricotta cheese (whole milk ricotta gives the creamiest results)
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups meat sauce (rich and simmered for depth)
- 2 cups bechamel sauce (smooth, creamy white sauce to balance the meatiness)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 large egg (to bind the ricotta)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
You’ll find everything you need for this Classic Lasagna at your regular grocery store—no specialty shops required. For the best results, choose fresh ricotta cheese with a good texture and a mild flavor.
This Classic Lasagna is forgiving if you need to swap ground beef for turkey or use fresh spinach mashed into the ricotta for extra greens. I’ve also made it with a blend of mozzarella and provolone for a slightly different cheese pull.
Here’s a Classic Lasagna secret that makes all the difference: prepping your meat sauce the day before lets the flavors marry beautifully. Also, boiling noodles just until al dente means they won’t get mushy in the casserole layers.
My family prefers when I use a higher-fat ricotta, and I always add an egg to the cheese mixture to keep every bite creamy and set. This layered pasta casserole shines when every element has quality care, turning simple ingredients into a feast.
How to Make It
1. Prepare the meat sauce. In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until translucent. Add ground beef, breaking it up as it browns. Season with salt, pepper, and Italian seasoning. Pour in your favorite marinara or tomato sauce and let it simmer for at least 20 minutes to develop rich flavor.
2. Make the bechamel sauce. While the meat sauce simmers, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in 1/4 cup flour, cooking for a minute to remove the raw flavor. Slowly whisk in 2 cups of warm milk, stirring constantly until the sauce thickens and is velvety smooth. Season with a pinch of salt and nutmeg.
3. Mix the ricotta filling. In a bowl, combine ricotta cheese with one beaten egg and a pinch of salt. This helps the cheese stay firm when layered.
4. Boil the noodles. If using regular lasagna noodles, cook them in salted boiling water for about 7 minutes until al dente. Drain and lay them flat on a clean towel to prevent sticking.
5. Assemble your Classic Lasagna. Spread a thin layer of meat sauce on the bottom of your baking dish to prevent sticking. Add a layer of noodles, followed by a generous spread of the ricotta mixture, meat sauce, a ladle of bechamel sauce, and a sprinkle of mozzarella. Repeat the layers two more times, finishing with mozzarella and a sprinkling of Parmesan on top.
6. Bake and enjoy. Cover with foil and bake at 375°F for 40 minutes. Then uncover and bake for another 15 minutes until bubbly and golden on top. Your kitchen will smell amazing while this Classic Lasagna cooks, filling the house with warm Italian aromas.
7. Rest before slicing. Let the lasagna sit for 10-15 minutes before cutting to set the layers. Don’t worry if your Classic Lasagna looks a little messy when you slice it—the layered pasta casserole can be rustic but tastes incredible!
This Classic Lasagna typically takes me about 1 hour and 15 minutes from start to finish, including prep and bake time. While it’s in the oven, you’ll have time to set the table or even clean up the kitchen. Here’s where I used to mess up my Classic Lasagna: not letting it rest enough after baking. Waiting the few extra minutes makes slicing so much easier.
If you want to try a shortcut, no-boil noodles save time and skip the boiling step, though I still rinse them before layering.
Serving Ideas
Everyone reaches for seconds when this Classic Lasagna comes out with a fresh green salad dressed lightly with lemon vinaigrette. The crispness of the salad balances the creamy ricotta cheese and rich meat sauce. My family often pairs it with garlic bread to soak up any extra sauce.
This Classic Lasagna is perfect for those nights when you want something really satisfying with minimal fuss. It’s a go-to for birthdays, holidays, or just Sunday dinners where we want to linger around the table.
For presentation, sprinkle a little fresh basil or parsley on top for color and serve in wide pieces so every plate looks generous. Leftovers are fantastic! I store any extra Classic Lasagna in airtight containers and warm individual portions gently in the oven to keep that fresh-baked texture.
I’ve also tried variations by swapping the meat sauce for a butternut squash lasagna layer (a family favorite here) or making it with white sauce only, like a white lasagna soup twist (look here). Each version gets raves from family and friends.
If your family loves this, they’ll also enjoy the cozy feel of my Coq au Vin Classic Chicken, which brings that same homey warmth to the table.
Your Questions Answered
Can I make this Classic Lasagna ahead of time?
Absolutely. I often prepare the whole casserole a day before and refrigerate it. When baking, add 10-15 extra minutes to ensure it’s heated through. It’s a lifesaver for busy evenings.
What if I don’t have ricotta cheese?
Cream cheese blended with a little milk can substitute, though ricotta’s light texture really shines here. Some homemade ricotta recipes are easy and tasty if you want to try making your own.
How do I store leftover Classic Lasagna?
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the oven or microwave. For longer storage, freeze individual portions wrapped tightly in plastic and foil.
Can I use no-boil noodles?
Yes! No-boil noodles cut down prep time. Just be sure to have enough sauce layers to properly hydrate the noodles during baking.
Is bechamel sauce necessary?
Bechamel adds creaminess and smooth texture, but you can skip it if pressed for time. Your Classic Lasagna will still taste delicious with just ricotta and meat sauce layers.
What’s the best order to layer lasagna?
A good rule is meat sauce first, then noodles, ricotta mixture, bechamel sauce, and cheese, repeating those layers. Some recommend starting with bechamel, but I follow this order for balance (read more here).
Can I make this with sausages instead of ground beef?
Yes, Italian sausage adds a nice flavor punch. I mix sausage with ground beef for a flavor boost. My family loves the slightly spicy twist it gives our Classic Lasagna (inspiration here).
Any tips for a gluten-free version?
Use gluten-free lasagna noodles and ensure all sauces are thickened with gluten-free flour blends. It’s a little different, but an easy swap that keeps the spirit of Classic Lasagna alive.
Your family will love this Classic Lasagna as much as mine does.
The Final Word
This Classic Lasagna has earned its spot as a family favorite because it’s both comforting and flexible. It’s a layered pasta casserole that fills the house with inviting aromas and fills hearts with joy. Over the years, I’ve learned how to balance the richness of ricotta cheese with hearty meat sauce and creamy bechamel sauce, making each bite satisfying and homey.
My Classic Lasagna Tips:
- Always let your lasagna rest before slicing to keep the layers neat.
- Prep your meat sauce a day ahead for deeper flavor with less day-of work.
- Use an egg in the ricotta to keep the filling creamy but firm.
I’ve tried several variations that worked well, including swapping meat sauce for a butternut squash layer, mixing cheeses for different textures, and even turning it into a white sauce-based lasagna (see white lasagna soup idea). My husband likes the traditional meat-heavy version, while the kids enjoy the lighter, cheesy layers.
You can make this recipe your own by adjusting meat, cheese, or sauce amounts to fit your family’s tastes. Whatever version you try, I hope it brings you the same dinner table joy this Classic Lasagna has given my family.
If you’re drawn to traditional classics or want to mix things up, check out this Classic Italian lasagna recipe with homemade meat sauce for another perspective on layering flavors. For more comforting meals that bring everyone together, I think you’ll love my take on Coq au Vin Classic Chicken.
Give this Classic Lasagna a try — your family’s next favorite meal is waiting to happen.
Classic Lasagna
This Classic Lasagna features layers of rich meat sauce, creamy ricotta, and melted mozzarella baked to perfection, delivering a comforting and hearty Italian favorite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
- Add ground beef, cook until browned. Drain excess fat.
- Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
- Spread a thin layer of meat sauce in the bottom of a baking dish.
- Layer 4 lasagna noodles over the sauce, then spread 1/3 of the ricotta mixture over noodles, followed by 1/3 of mozzarella and meat sauce.
- Repeat layering two more times, ending with meat sauce and remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until cheese is bubbly and golden.
- Let rest for 15 minutes before serving.
Notes
For extra flavor, add a layer of sautéed spinach or substitute ground beef with Italian sausage.