One particular Christmas stands out, years after the tree came down and the wrapping paper was tossed. The snow had settled heavy that morning, blanketing our small front yard, and the house smelled faintly of pine and cinnamon from the night before. My grown children were home for the holidays, their boots dripping on the mat and their laughter echoing down the hallway.

I had spent the morning in the kitchen, apron dusted with flour, assembling lasagna the way my mother taught me long before she passed. No gifts could match the joy of layering noodles, rich meat sauce, and creamy ricotta while my grandchildren helped sprinkle cheese like it was confetti.

We didn’t have a formal dinner that year. Instead, we set the lasagna dish on the table with a few tossed-together salads and warm bread from the local bakery. We filled our plates, then refilled them, and stayed gathered long after the food was gone.

The candles flickered, my husband hummed an old tune, and someone shared a memory that made us all laugh until we wiped tears. That lasagna, hearty and familiar, anchored us. It reminded me that even when traditions shift, the warmth of a shared meal never changes.

Short Description

A classic lasagna with layers of savory beef and sausage meat sauce, creamy ricotta filling, mozzarella, and Parmesan, baked to golden perfection and set to the table with love.

Key Ingredients

Meat Sauce

450 g ground beef
225 g Italian sausage, casings removed
1 small onion, finely diced
3 cloves garlic, minced
700 ml marinara sauce
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
Salt and black pepper to taste

Cheese Mixture

425 g ricotta cheese
1 large egg
120 ml grated Parmesan
2 Tbsp chopped fresh parsley or 1 tsp dried parsley

Assembly

9 lasagna noodles (regular or oven-ready)
360 g shredded mozzarella
Extra grated Parmesan for topping

Tools Needed

Large skillet
Mixing bowl
23×33 cm baking dish
Saucepan or pot for noodles
Spoon and spatula

Cooking Instructions

Step 1: Cook Meat Sauce
In a skillet over medium heat, sauté beef, sausage, and onion until browned. Add garlic, cook one minute. Stir in marinara, tomato paste, basil, oregano, salt, and pepper. Simmer gently for 15–20 minutes until rich and thickened.

Step 2: Prepare Cheese Filling
In a bowl, mix ricotta, egg, Parmesan, and parsley until smooth. Set aside.

Step 3: Cook Noodles
For regular noodles, cook in salted boiling water until just al dente. Drain and lay flat on parchment.

Step 4: Assemble Lasagna
Preheat oven to 375 °F. Spread a thin layer of meat sauce in the dish. Layer three noodles, half the ricotta mixture, one-third of the mozzarella, and more meat sauce. Repeat. Finish with noodles, remaining sauce, mozzarella, and Parmesan.

Step 5: Bake
Cover with foil (sprayed lightly) to prevent cheese sticking. Bake 25 minutes. Remove foil, bake another 20–25 minutes until the cheese is bubbly and golden.

Step 6: Rest and Serve
Let rest 15 minutes before slicing. This helps the layers set and hold shape.

Why You’ll Love This Recipe

Flavor Explosion: Savory beef and sausage sauce meets creamy ricotta and melty mozzarella

Rich Comfort: Deep, layered tastes that warm the heart

Family Favorite: A beloved classic that brings everyone together

Make‑Ahead Ready: Assemble in advance, bake when needed

Balanced Meal: Proteins, carbs, and cheese all harmonize

Mistakes to Avoid & Solutions

Soggy noodles: Layers may slip
Solution: Drain noodles well and avoid excess sauce in each layer

Dry center: Lasagna turns crumbly
Solution: Add sauce evenly and keep layers moist

Cheese over‑browning: Toppings burn
Solution: Tent with foil toward the end if crust darkens too fast

Slicing too soon: Runny pieces
Solution: Let rest fully before cutting

Overcooked noodles: Mushy texture
Solution: Cook to just al dente for firmness

Serving and Pairing Suggestions

Serve with a crisp green salad dressed in vinaigrette

Offer garlic bread or crusty baguette on the side

Pair with red wine like Chianti or a light Italian lager

Perfect for family dinners, potlucks, or special gatherings

Storage and Reheating Tips

Store in the fridge, covered, for up to 4 days

Reheat single portions in oven at 350 °F for 10–12 minutes

Freeze leftovers in individual containers for up to 2 months—thaw and bake at 350 °F until heated

For large pan: cover with foil and reheat at 350 °F for 20–25 minutes until hot

FAQs

1. Can I skip the sausage?
Yes. Increase beef to 675 g for similar texture.

2. Are oven‑ready noodles okay?
Yes. Adjust layering and add a little extra sauce to hydrate noodles.

3. Can I make this vegetarian?
Substitute meat with cooked lentils or sautéed mushrooms and peppers.

4. How do I keep it from drying out?
Use full sauce ratio and avoid draining meat too thoroughly.

5. Can I assemble ahead?
Yes. Cover and store up to 24 hours in the fridge. Bake when ready.

Tips & Tricks

Simmer sauce low and slow for richer flavor

Use fresh parsley for bright herb notes

Let pan rest to set layers before serving

Swap half the mozzarella for provolone for extra meltiness

Use high‑quality marinara for best taste

Recipe Variations

Spicy Italian: Add crushed red pepper and use spicy sausage

Veggie Boost: Layer with sautéed zucchini, spinach, and mushrooms

White Lasagna: Use Alfredo sauce in place of marinara, blend ricotta with nutmeg

Pesto Twist: Swirl basil pesto into meat sauce and cheese layers

Final Thoughts

Every time I make this classic lasagna, I think of that quiet, joyful Christmas. Not for the snow or the gifts, but for the simple closeness around the table. Food like this doesn’t need fuss — it just needs people to gather around it.

Each bite is rich with comfort and memory. I still layer it with the same care, knowing that what I’m really building is more than dinner. It’s a space for stories, for laughter, and for love passed on through every warm, cheesy forkful.

Easy Homemade Classic Lasagna

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Meat Sauce
450 g ground beef
225 g Italian sausage, casings removed
1 small onion, finely diced
3 cloves garlic, minced
700 ml marinara sauce
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
Salt and black pepper to taste
Cheese Mixture
425 g ricotta cheese
1 large egg
120 ml grated Parmesan
2 Tbsp chopped fresh parsley or 1 tsp dried parsley
Assembly
9 lasagna noodles (regular or oven-ready)
360 g shredded mozzarella
Extra grated Parmesan for topping

Instructions

Step 1: Cook Meat Sauce
Brown beef, sausage, and onion in a skillet over medium heat. Add garlic; cook 1 minute. Stir in marinara, tomato paste, basil, oregano, salt, and pepper. Simmer 15–20 minutes until thick.

Step 2: Make Cheese Filling
Mix ricotta, egg, Parmesan, and parsley in a bowl until smooth.

Step 3: Cook Noodles
Boil noodles in salted water until al dente. Drain and lay flat on parchment.

Step 4: Assemble Lasagna
Preheat oven to 375 °F. Spread meat sauce in dish. Add 3 noodles, half the ricotta, one-third mozzarella, and more sauce. Repeat. Top with final noodles, sauce, mozzarella, and Parmesan.

Step 5: Bake
Cover with greased foil. Bake 25 minutes, then uncover and bake 20–25 more until golden and bubbly.

Step 6: Rest and Serve
Cool 15 minutes before slicing so layers hold.