The Ultimate Classic Homemade Lasagna Recipe

Introduction

This Ultimate Classic Homemade Lasagna brings together hearty layers of rich meat sauce, creamy ricotta filling, and melty mozzarella cheese. Perfect for family dinners or special occasions, this recipe serves 12 and fills the kitchen with comforting aromas.

Ingredients

• 2 lbs lean ground beef (90/10)
• 1 large onion, grated
• 2 medium carrots, grated
• 2 celery stalks, grated
• 4 cloves garlic, minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 0.5 cup dry red wine
• 1 tbsp dried oregano
• 0.5 tsp red pepper flakes
• 15 oz part-skim ricotta cheese, strained
• 1 large egg
• 0.5 cup freshly grated Parmigiano-Reggiano
• 0.25 cup fresh parsley, finely chopped
• 1 cup fresh baby spinach, finely chopped
• 12 lasagna sheets
• 3 cups low-moisture part-skim mozzarella cheese, shredded

Instructions

1. Step 1: In a large heavy-bottomed skillet or Dutch oven, brown the lean ground beef over medium-high heat. Drain any excess rendered fat to ensure a clean flavor profile.
2. Step 2: Add the grated onion, grated carrots, and grated celery to the beef. Sauté for 6-8 minutes until the vegetables are softened and slightly caramelized.
3. Step 3: Stir in the minced garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes until the tomato paste turns a deep rust color.
4. Step 4: Deglaze the pan with the dry red wine, scraping the bottom to release the browned bits (fond). Simmer until the liquid has reduced by half.
5. Step 5: Pour in the crushed tomatoes. Reduce heat to low and simmer for 30-45 minutes until the sauce is thick and velvety.
6. Step 6: In a medium bowl, combine the strained ricotta, egg, grated Parmesan, chopped parsley, and chopped spinach. Mix until well incorporated.
7. Step 7: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread 1 cup of meat sauce on the bottom. Layer with lasagna noodles, followed by a layer of the ricotta mixture, more meat sauce, and mozzarella cheese.
8. Step 8: Repeat the layers, finishing with a generous coating of mozzarella and Parmesan. Cover with foil and bake for 25 minutes.
9. Step 9: Remove foil and bake for an additional 20-25 minutes until the cheese is golden and bubbling. Let rest for 15 minutes before slicing to ensure structural integrity.

Tips & Variations

• For a deeper flavor, use a mixture of ground beef and Italian sausage instead of just beef.
• Try swapping the spinach for kale or adding mushrooms to the meat sauce for extra texture.
• If you prefer a vegetarian version, replace the meat with sautéed lentils or finely chopped mushrooms.
• Make sure to strain the ricotta to avoid excess moisture that can make the lasagna watery.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To freeze, wrap tightly with plastic wrap and then foil, and freeze for up to 3 months. Reheat covered in a 350°F (175°C) oven until warmed through, about 25-30 minutes. Let it rest a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, no-boil noodles work well and can save time. Just be sure the sauce is a bit more liquidy to allow the noodles to soften properly during baking.

How do I prevent the lasagna from being too watery?

Drain excess fat from the meat, strain the ricotta, and simmer the sauce until thickened. Also, avoid adding too much extra liquid during preparation.

The Ultimate Classic Homemade Lasagna Recipe

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★★★★★

4.9 from 342 reviews

• Author: Naomi
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Diet: Low Fat

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Description

This Ultimate Classic Homemade Lasagna recipe features layers of rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese baked to perfection. A comforting Italian favorite, perfect for family dinners and special occasions, combining savory ground beef sauce with fresh vegetables and herbs for a hearty, flavorful meal.

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Ingredients

Scale 1x2x3x

Meat Sauce

• 2 lbs lean ground beef (90/10)
• 1 large onion, grated
• 2 medium carrots, grated
• 2 celery stalks, grated
• 4 cloves garlic, minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 0.5 cup dry red wine
• 1 tbsp dried oregano
• 0.5 tsp red pepper flakes

Cheese Mixture

• 15 oz part-skim ricotta cheese, strained
• 1 large egg
• 0.5 cup freshly grated Parmigiano-Reggiano
• 0.25 cup fresh parsley, finely chopped
• 1 cup fresh baby spinach, finely chopped

Other Ingredients

• 12 lasagna sheets
• 3 cups low-moisture part-skim mozzarella cheese, shredded

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Instructions

1. Brown the ground beef: In a large heavy-bottomed skillet or Dutch oven over medium-high heat, brown the lean ground beef thoroughly. Drain excess fat to keep the sauce clean and not greasy.
2. Sauté vegetables: Add grated onion, carrots, and celery to the beef. Cook for 6-8 minutes until vegetables are softened and slightly caramelized, enhancing flavor.
3. Add aromatics and spices: Stir in minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for 2 minutes until tomato paste turns a deep rust color, concentrating the flavors.
4. Deglaze with red wine: Pour in dry red wine and scrape the bottom of the pan to release browned bits (fond). Simmer until the wine reduces by half, adding richness to the sauce.
5. Simmer the tomato sauce: Add crushed tomatoes, reduce heat to low, and let the sauce simmer gently for 30-45 minutes until thick and velvety.
6. Prepare cheese mixture: In a medium bowl, combine strained ricotta cheese, egg, grated Parmesan, chopped parsley, and chopped spinach. Mix thoroughly until smooth and well incorporated.
7. Preheat oven and assemble layers: Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce evenly on the bottom of a 9×13 inch baking dish. Layer with lasagna noodles, then a layer of the ricotta mixture, followed by more meat sauce and shredded mozzarella cheese.
8. Repeat layering and cover: Repeat the layering process, finishing with a generous amount of mozzarella and Parmesan cheese on top. Cover the dish tightly with foil.
9. Bake covered and uncovered: Bake covered for 25 minutes. Remove the foil and continue baking for another 20-25 minutes until the cheese on top is golden brown and bubbling.
10. Rest before serving: Let the lasagna rest for 15 minutes after baking to set and ensure easy slicing without falling apart.

Notes

• Grate the vegetables finely to ensure they cook quickly and blend seamlessly into the sauce.
• Strain the ricotta to remove excess moisture; this prevents the cheese mixture from being watery.
• If desired, lasagna noodles can be boiled briefly before layering to ensure tenderness, but no-boil noodles can be used if the sauce is sufficiently moist.
• Allowing the lasagna to rest before cutting helps the layers hold together better.
• Leftovers store well and taste even better the next day.

• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Classic lasagna, homemade lasagna recipe, Italian lasagna, baked lasagna, meat lasagna, ricotta cheese lasagna, comfort food