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classic lasagna recipe
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This classic lasagna recipe offers a truly satisfying home-cooked meal with bubbling, golden-brown cheese and rich, fragrant layers. It’s an ultimate comfort food, surprisingly easy to make for families or busy professionals.
Ingredients
- 1 tablespoon (15 mL) olive oil, for sauteing
- 1 lb (450 g) lean ground beef (or a seasoned ground meat blend or lean ground turkey)
- 1 box (350 g / 12 oz) classic or no-boil lasagna noodles
- 15 oz (425 g) whole milk ricotta cheese (or well-drained cottage cheese)
- 16 oz (450 g) shredded mozzarella cheese
- 0.5 cup (60 g) grated Parmesan cheese
- 24 oz (680 g) jar marinara sauce, good quality brand
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large egg, to bind the ricotta mixture
- 0.25 cup (7 g) chopped fresh parsley
- Salt, pepper, Italian seasoning (to taste)
Instructions
- Prep Meat Sauce: Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers. Add the diced onion and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and cook for just 1 minute until fragrant. Add the ground meat, breaking it apart with a spoon, and cook until it’s browned all over (about 8-10 minutes). Drain any excess fat thoroughly. Stir in the marinara sauce, 1 teaspoon Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it meld its flavors for 10-15 minutes, stirring occasionally, until it has slightly thickened.
- Prepare Cheese Filling: In a medium bowl, combine the 15 oz ricotta cheese, 1 large egg, 0.25 cup (30 g) grated Parmesan, and 0.25 cup (7 g) chopped fresh parsley. Season with a pinch of salt and pepper, then mix well until the filling is smooth and evenly combined.
- Assemble Lasagna: Preheat your oven to 190 degrees C (375 degrees F). Lightly grease a 23×33 cm (9×13 inch) baking dish. Spread a thin layer of meat sauce (about 0.5 cup) on the bottom of the prepared dish. Arrange 3-4 lasagna noodles over the sauce, trimming them if necessary for a neat fit. Spread half of the ricotta cheese mixture evenly over the noodles, then sprinkle with one-third of the shredded mozzarella. Repeat these layers once more: meat sauce, noodles, the remaining ricotta, and another third of the mozzarella. For the final layer, place noodles, then cover with the remaining meat sauce, ensuring it reaches the edges. Sprinkle generously with the remaining mozzarella and Parmesan cheese until the top is fully covered.
- Bake Lasagna: Loosely cover the baking dish with aluminum foil. Bake for 25 minutes in the preheated oven at 190 degrees C (375 degrees F). Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is beautifully bubbly and golden brown on top, with crispy edges forming.
- Rest and Serve: Let the lasagna rest for at least 10-15 minutes after baking before slicing. This resting period is crucial for the layers to set properly, ensuring clean cuts and preventing it from falling apart.
Notes
To avoid watery lasagna, thoroughly drain fat from ground meat and avoid adding extra liquid to marinara sauce. For tough noodles (if not using no-boil), ensure traditional noodles are fully submerged in sauce during baking, or pre-boil them as package directions suggest. If the cheese on top is browning too quickly, simply cover the dish loosely with aluminum foil for the remainder of the baking time. For busy days, consider using an Instant Pot for a super quick meat sauce or a food processor to efficiently dice onions and mince garlic.
- Prep Time: 35 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 220 g)
- Calories: 480 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg