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Close-up of homemade lasagna slice with layers of meat sauce, ricotta, and melted mozzarella cheese

American Classic Lasagna Recipe

A rich, cheesy slice of homemade lasagna with perfectly layered meat sauce and creamy ricotta
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Prep Time 25 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 12 slices
Calories 430 kcal

Ingredients
  

  • 1 lb ground beef
  • ½ lb Italian sausage
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 29-oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp granulated sugar
  • 1 tsp salt
  • ½ tsp ground black pepepr
  • 1 tbsp Italian seasoning

Cheese Filling

  • 15-oz ricotta cheese
  • ½ cup parmesan cheese grated
  • 2 cups mozzarella cheese divided
  • 12 lasagna noodles

Instructions
 

  • 1. Make The Meat Sauce
    In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain excess grease.
    Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
    Add crushed tomatoes, tomato paste, sugar, salt, pepper, and Italian seasoning. Stir well and bring to a gentle simmer.
    Reduce heat and let simmer uncovered for 20–30 minutes, stirring occasionally, until thickened.
    👉 Tip: The thicker the sauce, the better your lasagna layers will hold.
  • 2, Prepare The Cheese Mixture
    In a medium bowl, combine ricotta cheese, egg, parmesan cheese, and 1 cup of the mozzarella.
    Mix until smooth and fully combined.
    👉 Tip: The egg helps the filling set so your slices hold their shape.
  • 3. Cook The Noodles
    Bring a large pot of salted water to a boil. Cook noodles until just al dente (slightly firm).
    Drain and lay flat on a lightly oiled surface to prevent sticking.
    👉 Skip this step if using oven-ready noodles.
  • Preheat oven to 375°F (190°C).
  • 5. Assemble The Lasagna (IMPORTANT FOR STRUCTURE)
    In a 9x13-inch baking dish: Spread a thin layer of meat sauce on the bottom
  • Add a layer of noodles.
  • Spread ricotta mixture evenly.
  • Add a layer of meat sauce.
  • Sprinkle mozzarella.
  • Repeat layers 2–3 more times, finishing with: sauce, mozzarella, and extra parmesan cheese (optional). 👉 Tip: Don’t overload layers — even layering = even cooking.
  • Bake The Lasagna:
    Cover loosely with foil (tent it to avoid touching cheese). Bake for 25 minutes covered, then remove foil and bake an additional 15–20 minutes until cheese is melted, golden, and bubbly.
  • Remove from oven and let rest for 15–20 minutes before slicing.👉 This allows layers to set and prevents a watery, messy cut.

Notes

🍽️ Notes 

  • Use whole milk ricotta for best texture
  • Add a pinch of sugar to balance tomato acidity
  • Slightly undercook noodles — they finish in the oven
  • Lasagna tastes even better the next day

🧊 Storage

  • Refrigerator: up to 4 days
  • Freezer: up to 3 months
Reheat covered at 350°F until warmed through.
 

NUTRITIONAL VALUE (PER SERVING — 12 SLICES)

Serving Size: 1 slice (based on 12 total servings)
  • Calories: 430
  • Protein: 24g
  • Carbohydrates: 34g
  • Fat: 21g
  • Saturated Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 780mg
  • Fiber: 3g
  • Sugar: 5g

💡 Nutrition Notes 

  • High in protein from beef, sausage, and cheese
  • Balanced carbs from pasta layers
  • Rich and satisfying — ideal for portion-controlled meals
  • Can be modified for lower fat by using lean beef or part-skim cheese
Keyword lasagna