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Classic Lasagna with Meat Sauce and Ricotta

This classic lasagna recipe features layers of rich meat sauce, creamy ricotta cheese, and hearty pasta, making it a perfect comfort food dish for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course main dish
Cuisine Italian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 aluminum foil
  • 1 wooden spoon
  • 1 spoon for layering

Ingredients
  

  • 12 noodles lasagna
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cups marinara sauce
  • 15 ounces tomato sauce, canned
  • 6 ounces tomato paste, canned
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese Half for mixing with ricotta, half for topping.
  • 2 large eggs
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • Salt To taste.
  • Pepper To taste.
  • Fresh basil leaves For garnish, optional.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot of salted water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a skillet over medium heat, cook the ground beef and ground pork until browned. Drain excess fat.
  • Add the marinara sauce, tomato sauce, tomato paste, oregano, basil, garlic powder, salt, and pepper to the meat mixture. Stir and simmer for about 15 minutes.
  • In a mixing bowl, combine ricotta cheese, eggs, and half of the grated Parmesan cheese. Add a pinch of salt and pepper, and mix well.
  • Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
  • Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, one-third of the remaining meat sauce, and a layer of mozzarella cheese.
  • Repeat the layering process: noodles, ricotta, sauce, and mozzarella, finishing with a final layer of noodles topped with meat sauce, remaining mozzarella, and Parmesan.
  • Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray) and bake for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  • Let the lasagna rest for 10-15 minutes before slicing. Serve with fresh basil leaves if desired.

Notes

For a vegetarian version, you can replace the meat with a mix of sautéed vegetables such as zucchini, mushrooms, and spinach.
Feel free to add more layers and adjust cheese quantities to preference.
Lasagna can be made ahead of time and stored in the refrigerator for up to two days before baking.