Classic Homemade Lasagna Recipe

Absolutely! Here’s a long, detailed recipe for a Classic Homemade Lasagna, featuring layers of rich meat sauce, creamy béchamel or ricotta filling, and melty cheese between tender sheets of pasta. This is the ultimate comfort food, and this version stays true to classic Italian-American style.

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Classic Homemade Lasagna Recipe

🍽️ Serves: 8–10

🕒 Prep Time: 45 minutes | Cook Time: 1 hour | Total Time: ~2 hours

🧊 Optional Make-Ahead: Refrigerate overnight or freeze

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Ingredients

🔹 For the Meat Sauce (Ragù):

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 lb (450g) ground beef
• 1/2 lb (225g) ground pork or Italian sausage (optional)
• 1 can (28 oz / 800g) crushed tomatoes
• 1 can (15 oz / 425g) tomato sauce or tomato puree
• 2 tbsp tomato paste
• 1 tsp sugar (to balance acidity)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup red wine (optional)
• 1 bay leaf (optional)

🔹 For the Cheese Filling:

• 15 oz (425g) ricotta cheese (or use cottage cheese)
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley or basil
• Salt and pepper to taste

🔹 For the Bechamel Sauce (Optional, Traditional in Northern Italy):

(Skip if only using ricotta layer.)

• 4 tbsp (60g) butter
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) whole milk, warm
• Salt, pepper, and pinch of nutmeg

🔹 For the Pasta and Final Assembly:

• 9–12 lasagna noodles (traditional, no-boil, or fresh)
• 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese (extra for topping)
• Olive oil (for noodles if boiling)

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Instructions

🔸 Step 1: Prepare the Meat Sauce (Ragù)

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add onion and cook until soft, about 5 minutes.
3. Stir in garlic and cook 1 minute more.
4. Add ground beef and pork. Cook, stirring often, until browned and cooked through. Drain excess fat.
5. Add tomato paste and stir for 1–2 minutes.
6. Add crushed tomatoes, tomato sauce, wine (if using), herbs, sugar, salt, pepper, and bay leaf.
7. Simmer uncovered for 30–45 minutes, stirring occasionally. The sauce should thicken.

🔸 Step 2: Make the Cheese Mixture

1. In a medium bowl, mix together ricotta cheese, egg, grated Parmesan, parsley, salt, and pepper.
2. Refrigerate until ready to use.

🔸 Step 3: Optional – Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes until light golden (don’t brown).
3. Slowly whisk in warm milk. Keep stirring to avoid lumps.
4. Cook for 5–7 minutes, stirring until thickened.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Remove from heat and cover with a lid to keep warm.

🔸 Step 4: Prepare the Lasagna Noodles

• If using dry noodles: Boil according to package instructions in salted water. Drain and lay flat on parchment or drizzle with olive oil to prevent sticking.
• If using no-boil noodles: Skip boiling but ensure you have enough sauce to keep them moist.
• If using fresh pasta sheets: Cut to fit your pan and use directly.

🔸 Step 5: Assemble the Lasagna

In a 9×13 inch (23×33 cm) baking dish:

1. Spread 1/2 cup of meat sauce on the bottom of the pan.
2. Layer 1:
   
   • Add a layer of noodles (3–4).
   • Spread 1/3 of the ricotta mixture.
   • Drizzle a bit of béchamel (if using).
   • Top with 1/3 of the meat sauce.
   • Sprinkle mozzarella and a bit of Parmesan.
4. Repeat: Add 2–3 more layers in the same order: noodles → ricotta → béchamel → meat sauce → cheese.
5. Top Layer:
   
   • End with noodles, a little sauce, béchamel (if using), and generous mozzarella and Parmesan on top.

🔸 Step 6: Bake the Lasagna

1. Preheat oven to 375°F (190°C).
2. Cover the lasagna with aluminum foil (tent it so it doesn’t stick to cheese).
3. Bake covered for 25–30 minutes.
4. Remove foil and bake uncovered for another 15–20 minutes, until the top is golden and bubbly.
5. Let rest for 15–20 minutes before slicing. This helps it hold shape.

🧊 Make Ahead & Freezing

• Make Ahead: Assemble lasagna, cover, and refrigerate for up to 2 days before baking.
• Freeze: Wrap tightly in foil and freeze unbaked lasagna for up to 2 months. Bake from frozen at 375°F (190°C) for about 60–75 minutes, covered most of the time.

🍽️ Serving Suggestions

• Serve with garlic bread, Caesar salad, or roasted vegetables.
• Pair with red wine like Chianti or Cabernet Sauvignon.

💡 Tips & Variations

• Vegetarian Version: Skip the meat and use roasted vegetables like zucchini, spinach, or mushrooms.
• Spicy Kick: Add chili flakes to the meat sauce.
• White Lasagna: Use béchamel and spinach, mushrooms, or chicken in place of red sauce.

Would you like a printable PDF, or want this adapted for vegetarian, keto, or gluten-free diets?