Classic Lasagna (Rich Meat Sauce and Ricotta)

Some recipes are for weeknights, and some recipes are for the moments that matter. Classic lasagna is my moments recipe. I make it for birthdays, for Sunday dinners when the grandparents come over, for neighbors with a new baby and for any night that needs a little extra love. When that big pan comes out of the oven, bubbling and golden with cheese, everybody knows it is a special day.

This is the lasagna I grew up with, the kind with a rich, slow simmered meat sauce, a creamy ricotta layer and plenty of melted mozzarella, stacked tall in a 9 by 13 inch pan. It is not complicated, but it does take a little time, and that is part of the joy. The sauce simmers while you mix the cheese filling, the noodles cook in the meantime, and then you get to build the layers one by one.

I will be honest with you. The hardest part of this recipe is waiting for it to rest before you cut it. But I promise those 15 minutes are worth it, because they give you those tall, beautiful squares that hold together on the plate. Let me show you how I make it, step by step, with all the little tips I have picked up along the way.

Why this recipe works

• A two meat sauce. Ground beef brings heartiness while Italian sausage adds built in seasoning and a gentle bit of fennel and spice.
• A sauce with time to develop. Simmering for 30 minutes thickens the sauce and melds the flavors, so the lasagna is never watery.
• A seasoned ricotta layer. Mixing ricotta with an egg, Parmesan and parsley keeps it creamy and flavorful instead of grainy and bland.
• Covered, then uncovered baking. Foil traps steam so everything heats through evenly, then the last stretch browns the cheese.
• A proper rest. Letting the lasagna sit after baking sets the layers so every slice comes out clean.

Ingredients you’ll need

Lasagna has a few components, but they are all easy to find at any grocery store. See the recipe card for exact amounts. Here is what you will need.

• Lean ground beef and mild Italian sausage
• Yellow onion and garlic
• Crushed tomatoes, tomato sauce and tomato paste
• Dried basil and oregano
• A little sugar, salt and pepper
• Whole milk ricotta cheese
• One large egg
• Parmesan cheese
• Fresh parsley
• Lasagna noodles
• Shredded mozzarella cheese

Ingredient notes and smart substitutions

The meat

I love the combination of ground beef and Italian sausage, but you can use all beef if you prefer. Remove the sausage from its casings before browning. For a lighter lasagna, ground turkey works well, and I add an extra pinch of oregano and a little fennel seed to boost the flavor.

The tomatoes

A large can of crushed tomatoes gives the sauce body, the tomato sauce makes it smooth, and tomato paste adds deep, concentrated flavor. A teaspoon of sugar balances the acidity of the tomatoes. If you are short on time, you can use about 6 cups of your favorite jarred marinara sauce and simply brown the meat into it.

The ricotta

Choose whole milk ricotta for the creamiest texture. If your ricotta looks watery, drain it in a fine strainer for 15 minutes before mixing. Small curd cottage cheese is a classic substitute and gives a slightly lighter, tangier filling.

The noodles

Regular lasagna noodles boiled until just al dente give the most traditional texture. You can also use oven ready, no boil noodles. If you do, make sure the sauce is a little looser and every noodle is fully covered with sauce, since they absorb liquid as they bake.

The cheese

Buy a block of low moisture mozzarella and shred it yourself if you can. Pre shredded cheese has anti caking powders that can keep it from melting as smoothly. Freshly grated Parmesan has much more flavor than the shelf stable kind.

How to make it

Step 1. Cook the noodles

Bring a large pot of generously salted water to a boil. Cook the lasagna noodles for 2 minutes less than the package says, so they are firm and just shy of al dente. Drain, rinse briefly with cool water and lay them flat on a lightly oiled sheet pan so they do not stick together.

Step 2. Brown the meat

In a large, deep skillet or Dutch oven over medium high heat, cook the ground beef and sausage with the onion, breaking the meat up with a spoon, for 8 to 10 minutes, until browned and cooked through to 160F. Drain off the excess fat, then stir in the garlic and cook for 1 minute.

Step 3. Simmer the sauce

Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt and pepper. Bring to a simmer, then turn the heat to low and let it bubble gently, partly covered, for 30 minutes, stirring now and then, until thickened. Heat the oven to 375F while the sauce simmers.

Step 4. Make the ricotta filling

In a medium bowl, stir together the ricotta, egg, 1/2 cup of Parmesan, parsley and a pinch of salt and pepper until smooth. Set it aside until you are ready to build the lasagna.

Step 5. Layer the lasagna

Spread about 1 cup of meat sauce over the bottom of a 9 by 13 inch baking dish. Lay 3 noodles on top, then spread a third of the ricotta mixture over them, sprinkle with 1 cup of mozzarella and spoon over about 1 1/2 cups of sauce. Repeat these layers two more times. Finish with the last 3 noodles, the remaining sauce, the remaining mozzarella and the last 1/4 cup of Parmesan.

Step 6. Bake covered

Lightly spray a sheet of foil with cooking spray so it does not stick to the cheese and cover the dish tightly. Set the dish on a rimmed baking sheet to catch drips and bake for 25 minutes.

Step 7. Uncover and brown

Remove the foil and bake for another 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and golden in spots.

Step 8. Let it rest

Let the lasagna rest for at least 15 minutes before cutting. This gives the cheese and sauce time to set so your squares hold their shape.

I like to assemble everything in the early afternoon on a Sunday, then slide the pan into the oven about an hour and a half before dinner. It gives me time to tidy the kitchen and set the table without any rush.

A sharp knife and a sturdy spatula help a lot when serving. Cut all the way through to the bottom of the pan before lifting out the first piece.

The first square is always the messiest, so I usually keep that one for myself. Nobody needs to know.

Common mistakes to avoid

• A thin, watery sauce. Rushing the simmer leaves too much liquid in the pan. Give the sauce the full 30 minutes so it thickens.
• Overcooked noodles. Fully cooked noodles go soft and mushy as they bake. Pull them from the water while they are still firm.
• Skipping the sauce on the bottom. That first thin layer keeps the bottom noodles from sticking and drying out.
• Wet ricotta. Watery ricotta leaks into the layers. Drain it if it looks loose.
• Cutting too soon. Slicing a piping hot lasagna gives you a delicious puddle instead of a neat square. Rest it.

Make ahead and storage

Make ahead. Lasagna is wonderful for planning ahead. Assemble it completely, cover tightly and refrigerate for up to 2 days. Let it sit on the counter for 30 minutes before baking, then bake covered for 35 to 40 minutes and uncovered for another 25 to 30 minutes.

Fridge. Leftovers keep, covered, in the refrigerator for up to 4 days. Honestly, lasagna might be even better the next day, once the flavors have mingled.

Freezer. Freeze the unbaked lasagna, wrapped in a layer of plastic wrap and two layers of foil, for up to 3 months. You can also freeze baked leftovers in individual portions. Thaw overnight in the refrigerator, then bake as directed in the make ahead note.

Reheating. Warm single servings in the microwave, covered, for 2 to 3 minutes. For larger portions, cover with foil and heat in a 350F oven for 25 to 30 minutes, until hot in the center. A splash of water or sauce around the edges helps keep it from drying out.

Variations

• Spinach lasagna. Stir 10 ounces of thawed, well squeezed frozen spinach into the ricotta filling.
• Vegetable lasagna. Skip the meat and simmer the sauce with sliced mushrooms, diced zucchini and bell peppers.
• White lasagna. Swap the tomato sauce for a creamy garlic and Parmesan sauce with shredded chicken and spinach.
• Spicy lasagna. Use hot Italian sausage and add a pinch of crushed red pepper flakes to the sauce.
• Smaller pan. Halve the recipe and bake it in an 8 inch square pan for a smaller family or a couple.

What to serve with it

Lasagna is a big, hearty main dish, so I like to keep the sides simple and fresh. A crisp Caesar or green salad with a bright vinaigrette is my go to. Garlic bread is practically required in our house, and the kids fight over the crusty end pieces.

Roasted broccoli, green beans with lemon or a simple tray of roasted vegetables balance the richness of all that cheese. For a holiday or Sunday dinner, add a bowl of marinated olives and some sliced fruit.

For dessert, keep the Italian theme going with a simple tiramisu or a scoop of lemon sorbet. Then sit back and enjoy watching everyone go back for seconds.