Lasagna is the ultimate comfort food and this recipe hits all of the right notes — with layers of hearty Bolognese sauce and all of that melted cheese… just heaven!
This recipe uses my homemade Easy Bolognese Sauce (click for standalone recipe) and is fairly straightforward to prepare, assemble, and bake. You can even assemble this lasagna ahead of time and chill it in the fridge for a day or two before baking and serving!
HOW TO PREVENT SOUPY OR RUNNY LASAGNA
A common problem with homemade lasagna is that it can fall apart when cutting into it. Here are my tips and tricks to help prevent a soupy or runny lasagna:
- Make sure you allow your sauce enough time to reduce and thicken. The Bolognese sauce should be simmered on the stove until it is very thick to prevent any excess moisture.
- Undercook the noodles. Noodles absorb liquid as they cook. Cooking the noodles until they are flexible, but still a bit short of al dente, will allow them to continue cooking in the oven and absorb any extra moisture. Also make sure to drain them properly so no extra water gets into the lasagna!
- Let your lasagna rest before serving. I recommend letting your lasagna rest for at least 20 minutes before cutting into it — but, of course, the longer the better!
MAKING LASAGNA AHEAD OF TIME
You can assemble the lasagna, cover it with plastic wrap, and then refrigerate it for up to 24 hours before baking.
HOW TO FREEZE LASAGNA
If you plan on freezing lasagna, I suggest assembling it in an aluminum baking tray from the grocery store for easy storage. Lasagna can be frozen — either unbaked or baked — for up to three months. Bake the frozen lasagna on 350℉ until it is bubbly and golden brown and reaches an internal temperature of 165℉.
PREPARING THE BOLOGNESE SAUCE
Set a large pot or dutch oven over medium heat. Add in the olive oil and diced onion and cook for 2 to 3 minutes, until slightly softened.
Next, add in the ground beef and uncased sausage, breaking up the meat into small pieces with a spoon. Continue to cook over medium heat for about 5 to 8 minutes, until the meat is fully cooked and no pink remains.
When the meat has finished cooking, stir in the tomato paste and minced garlic and cook it for another 2 to 3 minutes, until the garlic is fragrant.
Remove the pot from the heat while preparing the tomatoes. Drain the purée from each can of tomatoes into the pot. Note: if the liquid your tomatoes are packed in seems watery, you may want to drain and discard some of the excess water before proceeding.
Next, empty the tomatoes onto a large plate and chop them up into bite-sized pieces, as desired. Stir in all of the diced tomatoes and any remaining tomato puree into the pot with the meat mixture. Set the pot back over medium heat.
Stir in the red wine, along with the salt and pepper, and bring the sauce up to a low boil.
Reduce the heat to medium-low and simmer the sauce, uncovered, for about 50 minutes, or until the sauce is very thick (this will help to avoid a soupy lasagna).
Pro tip: Simmering the sauce for at least 50 minutes allows the sugars in the tomatoes to break down and caramelize, leading to a deeper flavor and thicker consistency. A tomato-based sauce that hasn’t been simmered long enough can have an acidic taste. If you find your sauce still has an acidic taste, you can simmer it for longer or stir in 1 to 2 teaspoons of granulated sugar.
Add in the chopped basil and taste the sauce for seasoning. Turn off the heat and set the Bolognese sauce aside.
PREPARING THE RICOTTA MIXTURE
In a large bowl, combine the ricotta, goat cheese (optional), and Parmesan. Stir the cheese together with a fork until well combined.
Stir in the parsley, along with the salt and pepper. Taste the mixture for seasoning before adding in the eggs.
Once satisfied with the seasoning, stir in the beaten eggs until well combined, and set the ricotta mixture aside.
ASSEMBLING AND BAKING THE LASAGNA
Preheat your oven to 375℉.
Lightly grease a 9″ x 13″ baking dish with olive oil. This will help prevent anything from sticking.
In a large pot of boiling salted water, cook your lasagna noodles according to the package directions, but just a bit short of al dente (remember they will continue to cook in the oven). Drain the noodles and lay them out on a piece of parchment paper to prevent them from sticking together. Note: You can also use oven-ready or no-boil lasagna noodles, if desired.
Place a thin layer of the Bolognese sauce (about 1 to 1 ½ cups) on the bottom of the dish, followed by a layer of noodles, and then half of the ricotta mixture. Add another layer of sauce (1 ½ to 2 cups), a second layer of noodles, and then the second half of the ricotta mixture. Add a third layer of sauce (1 ½ to 2 cups), a third layer of noodles, and a final thin layer of sauce on top (1 to 1 ½ cups). Finally, top the dish with the sliced fresh mozzarella and grated Parmesan cheese.
Summary of order: thin sauce layer, noodles, ½ cheese mixture, sauce layer, noodles, remaining ½ cheese mixture, sauce layer, noodles, thin sauce layer, sliced mozzarella, grated Parmesan.
Bake the lasagna in the center of the oven for 30 to 35 minutes, until the top turns bubbly and golden brown. I recommend allowing your lasagna to rest at least 20 minutes before serving so that it holds together better when cutting into it.
Classic Lasagna
Ingredients
For the Bolognese Sauce
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 lb ground beef
- ¾ lb hot Italian sausage, uncased (or mild; see Note below)
- ⅓ cup tomato paste
- 4 cloves of garlic, peeled and minced
- 2 28-ounce cans whole peeled tomatoes in purée (preferably San Marzano)
- 1 Tbsp kosher salt (I use Diamond Crystal)
- ½ tsp ground black pepper
- ½ cup red wine (full-bodied and dry)
- ¼ cup basil, julienned (plus more for serving)
For the Ricotta Mixture
- 3 cups (24oz) full-fat ricotta
- 5oz (140g) full-fat goat cheese (optional)
- 1 ½ cups Parmesan cheese, freshly grated (large grated)
- 2 heaping Tbsp fresh parsley, finely chopped
- ¾ tsp kosher salt (or to taste)
- ¼ tsp ground black pepper (or to taste)
- 2 large eggs, beaten
For the Lasagna
- 1 lb (454g) lasagna noodles (you won't need the whole box)
- 1 lb (454g) fresh mozzarella, thinly sliced
- ½ cup Parmesan cheese, freshly grated (large grated)
Instructions
Preparing the Bolognese Sauce (recipe also here)
- In a large pot or Dutch oven, heat extra virgin olive oil over moderate heat. Add in chopped onions and cook until slightly softened (about 2 to 3 minutes).2 Tbsp extra virgin olive oil1 medium onion, chopped
- Add in the ground beef and uncased sausage, breaking up the meat into small pieces with a spoon. Cook the meat until fully cooked and no pink remains (about 5 to 8 minutes).1 lb ground beef¾ lb hot Italian sausage, uncased
- Stir in the tomato paste and minced garlic. Cook until garlic is fragrant (about 2 to 3 minutes).⅓ cup tomato paste4 cloves of garlic, peeled and minced
- Meanwhile, drain any excess liquid from the tomato cans (see Note below). On a plate, dice the tomatoes.2 28-ounce cans whole peeled tomatoes in purée
- Add in the diced tomatoes, together with any remaining purée or juices.Pro tip: Some canned tomatoes are packed in tomato juice, and others in tomato purée. If the liquid the tomatoes are packed in is watery, drain out the excess liquid or simmer for a bit longer to reduce the sauce. You can skip this step if your tomatoes are packed in purée.
- Stir in the salt, pepper, and red wine.1 Tbsp kosher salt½ tsp ground black pepper½ cup red wine
- Bring the sauce to a low boil, then reduce heat to medium-low and simmer, uncovered, until the sauce reduces, thickens, and becomes richer in color (about 50 minutes).Pro tip: Simmering the sauce for at least 50 minutes allows the sugars in the tomatoes to break down and caramelize, leading to a deeper flavor and thicker consistency. Tomato-based sauces that haven't been allowed to simmer long enough tend to have an acidic taste. If you find your sauce still has an acidic taste, you can simmer it for longer or stir in 1–2 teaspoons of granulated sugar.
- Stir in the basil. Taste sauce, and check for proper seasoning.¼ cup basil, julienned
- Set Bolognese sauce aside while preparing the ricotta mixture and lasagna noodles.
Preparing the Ricotta Mixture
- In a large bowl, combine ricotta, goat cheese (optional), and grated Parmesan. With a fork, stir until well combined.3 cups (24oz) full-fat ricotta5oz (140g) full-fat goat cheese1 ½ cups Parmesan cheese, freshly grated
- Stir in chopped parsley, salt, and pepper. Taste for seasoning (before adding in the eggs).2 heaping Tbsp fresh parsley, finely chopped¾ tsp kosher salt¼ tsp ground black pepper
- Add in beaten eggs and stir in until mixture is well combined. Set aside.2 large eggs, beaten
Assembling and Baking the Lasagna
- Preheat oven to 375℉.
- Lightly grease a 9" x 13" baking dish with olive oil. (This will help prevent the lasagna noodles from sticking.)
- In a large pot of boiling salted water, cook lasagna noodles according to the package directions — just short of al dente (they will continue to cook in the oven). Drain the noodles and lay them out on a piece of parchment paper to prevent them from sticking together. (Note: If desired, you can also use oven-ready or no-boil lasagna noodles.)
- Spread a thin layer of the Bolognese sauce (about 1 to 1 ½ cups) on the bottom of the dish, followed by a layer of noodles and half of the ricotta mixture. Add another layer of sauce (1 ½ to 2 cups), another layer of noodles, and then the second half of the ricotta mixture. Add a third layer of sauce (1 ½ to 2 cups), a third layer of noodles, and a final thin layer of sauce on top (1 to 1 ½ cups). Finally, top the dish with the sliced fresh mozzarella and grated Parmesan cheese.To summarize: thin sauce layer, noodles, ½ ricotta mixture, sauce layer, noodles, remaining ½ ricotta mixture, sauce layer, noodles, thin sauce layer, sliced mozzarella, grated Parmesan.
- Bake in the center of the oven until bubbly and golden brown (about 30 to 35 minutes). I recommend allowing it to rest for at least 20 minutes before serving, so that it holds together better while cutting.
Notes
- Tomatoes: Some canned tomatoes are packed in tomato juice, and others in tomato purée. If the liquid the tomatoes are packed in is watery, drain out the excess liquid or simmer for a bit longer to reduce the sauce. You can skip this step if your tomatoes are packed in purée.
- Sausage: You can easily replace the hot Italian sausages with more mild-flavored sausages, as desired — although I don’t find that using hot Italian sausages makes the sauce particularly spicy. You can also replace the sausages altogether with ¾ lb ground beef, 2 teaspoons of freshly chopped fennel seeds, and ¼ teaspoon of red pepper flakes.
- Taste as you go! Different brands of sausage, tomatoes, and cheeses contain different amounts of salt and spices. Always be sure to taste and adjust as you move through a recipe to get it just right!
