This classic homemade lasagna combines layers of tender pasta, rich meat sauce, and three types of cheese for the ultimate comfort food experience. It’s my go-to recipe for family gatherings and special occasions, featuring a made-from-scratch tomato sauce that makes all the difference.
What’s So Special About This Dish?
- Made-from-Scratch Sauce – Deep, rich flavors from slowly simmered San Marzano tomatoes and fresh herbs
- Perfect for Entertaining – Serves 12 people and can be prepared entirely in advance
- Freezer-Friendly – Makes two 9×13 pans, perfect for freezing one for later
- Restaurant-Quality Results – Professional layering technique ensures perfect slices every time
Make-Ahead Instructions
To prepare in advance, assemble the lasagna up to 24 hours before baking. Cover tightly with plastic wrap, then foil, and refrigerate. Remove from refrigerator 30 minutes before baking.
For freezing: Assemble lasagna in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in refrigerator before baking.
To bake from frozen: Cover with foil and bake at 375°F for 1 hour, then uncover and bake an additional 30 minutes until bubbly.
Serving and Storage
Let lasagna rest for 15-20 minutes before serving to ensure clean slices. Serve with garlic bread and a fresh green salad. Garnish with fresh basil and additional grated Parmesan if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or place a larger portion covered with foil in a 350°F oven for 20-25 minutes until heated through.
Equipment Needed
- 9×13 inch baking dish
- Large pot for boiling pasta
- Large saucepan
- Fine mesh strainer
- Mixing bowls
- Sharp knife
Ingredients
- For the Sauce:
- 2 tablespoons (30ml) olive oil
- 1 large onion, finely diced
- 6 garlic cloves, minced
- 2 28-oz (794g) cans crushed tomatoes
- 2 tablespoons (30g) tomato paste
- 1 tablespoon (15g) dried oregano
- 2 teaspoons (10g) dried basil
- 1 teaspoon (5g) sugar
- Salt and pepper to taste
- For the Filling:
- 1 pound (450g) ground beef
- 1 pound (450g) Italian sausage
- 15 oz (425g) ricotta cheese
- 2 large eggs
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons (30g) fresh parsley, chopped
- 12 lasagna noodles
- 4 cups (400g) shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C)
- Sauce (30 minutes):
- – Heat oil in large saucepan over medium heat
- – Sauté onions until translucent (8 minutes)
- – Add garlic, cook 1 minute
- – Add tomatoes, paste, herbs, sugar, salt, pepper
- – Simmer 20 minutes
- Meat (15 minutes):
- – Brown beef and sausage in separate pan
- – Drain excess fat
- – Mix with 3/4 of sauce
- Cheese Mixture:
- – Combine ricotta, eggs, Parmesan, parsley
- Assembly:
- – Layer: thin sauce, noodles, meat, ricotta mix, mozzarella
- – Repeat 3 times
- – Top with remaining sauce and mozzarella
- Baking:
- – Cover with foil
- – Bake 45 minutes
- – Remove foil, bake 15 minutes until golden
- – Rest 15 minutes before serving
Recipe Notes
Make sauce 1 day ahead for better flavor
Freeze unbaked up to 3 months
Store covered in refrigerator up to 5 days
Use oven-ready noodles to skip boiling step
Nutrition Information
425
31g
28g
22g
8g
98mg
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