Classic Lasagna
Yield: 8 servings
With an easy homemade sauce and a gooey, cheesy filling, this Classic Lasagna is a timeless recipe that comes together quickly. It's perfect for weeknights or Sunday dinner, and makes a great freezer meal as well!
Ingredients
For the Sauce:
- 1 pound bulk mild Italian sausage
- 1 tablespoon olive oil if needed
- 1 small to medium yellow onion diced
- 2 large cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup water
- 1 can 28 ounces crushed San Marzano tomatoes
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes or to taste
- 1 tablespoon fresh julienned basil
For the Cheesy Yum:
- 1 container 15 ounces ricotta cheese
- 2 cups whole milk shredded mozzarella
- 1 cup freshly grated parmesan cheese
- 1 teaspoon dried Italian herb seasoning
- ½ teaspoon garlic powder
Additional Ingredients:
- 1 pound no-boil lasagna noodles see notes
- 1 ½ cups whole milk shredded mozzarella cheese
- fresh basil for garnish
Instructions
- For the sauce: Preheat the oven to 350° F and lightly spray a 9" x 13" pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking up the sausage, for 6 to 7 minutes or until it is crumbled and browned. Remove sausage to a bowl and set it aside.
- If the skillet is dry, add the olive oil. If not, just add the onion directly to the sausage drippings. Cook the onion, stirring occasionally, for 4 to 5 minutes or until it is soft and just beginning to brown.
- Add garlic and tomato paste, stirring the tomato paste until it evenly coats the onions. Cook for 1 minute.
- Deglaze the skillet by adding the water and gently scraping the browned bits off the bottom of the pan with a wooden or plastic spoon.
- Stir in crushed tomatoes, Italian herb seasoning, and red pepper flakes. Bring mixture to a gentle simmer. When it starts to bubble, add the cooked Italian sausage and basil to the sauce. Taste and season with salt and pepper.
- Remove sauce from heat and set aside while you prepare the cheesy yum layer.
- For the cheesy yum: In a medium sized bowl, stir together ricotta, mozzarella, parmesan, italian herb seasoning, and garlic powder. Taste and season with salt and pepper.
- To assemble: Spread ⅓ of the sauce evenly over the bottom of prepared baking dish. Add a layer of noodles over the sauce. Then spread half of the cheesy yum mixture over the noodles.
- Repeat the layering process: 1/3 of the sauce, layer of noodles, second half of the cheesy yum mixture.
- Finish by spreading the remainder of the sauce, followed by the remaining 1 ½ cups of shredded mozzarella. Bake for 30-35 minutes or until the lasagna is thoroughly hot and the cheese is melted and beginning to brown. If desired, place pan under the broiler for 2 to 3 minutes to blister the cheese a bit.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh basil if desired.
Store any leftover lasagna in an airtight container in the fridge for up to three days.
Video
Notes
- No-boil lasagna noodles are available in most grocery stores and they make this recipe so much easier and faster. If you can’t find no-boil noodles, be sure to follow the package directions for par-cooking traditional noodles. Also, know that no-boil noodles have a slightly softer texture than traditional lasagna noodles. If you desire firmer noodle layers with a bit more "chew", then use traditional lasagna noodles instead (cook them prior to layering them into the lasagna).
Nutrition Information:
Serving: 1 Calories: 509kcal Carbohydrates: 31g Protein: 27g Fat: 30g Saturated Fat: 13g Polyunsaturated Fat: 17g Cholesterol: 71mg Sodium: 914mg Fiber: 2g Sugar: 9g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.