Best Classic Lasagna Recipes

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

CLASSIC CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
• Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
• Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!

MUELLER'S CLASSIC LASAGNA

Steps:

• In a large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne noodles as directed on box; drain. In a 13x9-inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
• Bake at 350°F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.
• This recipe is made available as a courtesy by Mueller's Pasta, a trademark of TreeHouse Foods Inc.

CLASSIC LASAGNA

Steps:

• In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. , In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. , In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese. , Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.

LASAGNA (CLASSIC MUELLER'S RECIPE)

Steps:

• Spread about 1 cup Prego sauce in bottom of lasagna pan.
• Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook.
• While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego.
• Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
• Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
• Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat.
• Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
• Cover with foil and bake at 350 degrees for 25 minutes.
• Remove foil and bake for another 15 minutes.
• Let stand 10 minutes before serving.

CLASSIC LASAGNA SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
• Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
• Add the lasagna noodles and cook until al dente according to package instructions.
• Ladle the lasagna soup into bowls and top with a dollop of ricotta.
• Enjoy!

WEIGHT WATCHERS CLASSIC LASAGNA

Steps:

• Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
• Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
• Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
• Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
• Preheat oven to 375.
• Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
• In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
• Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
• Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
• If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.

CLASSIC NORTH END LASAGNA

Steps:

• 1.Cook pasta according to package directions; drain. 2.Preheat oven to 350°F. 3.In large skillet, over medium heat, brown sausage and beef; pour off fat. 4.Add garlic, oregano, salt and wine; cook and stir 5 minutes. 5.Stir in pasta sauce; simmer 15 minutes, stirring occasionally. 6.In a medium bowl combine ricotta cheese, Parmesan cheese, eggs, parsley and pepper; mix well. 7.On bottom of greased 13 x 9-inch baking dish, spread 3/4 cup meat sauce. 8.Top with half each the pasta strips, ricotta cheese mixture, meat sauce and mozzarella. 9.Repeat layering. 10.Bake uncovered 30 minutes or until bubbly. 11.Let stand 10 minutes.

BARILLA CLASSIC LASAGNA RECIPE - (3.8/5)

Steps:

• Preheat over to 375°F. Spray baking pan 9X13" pan with no-stick cooking spray. Remove 16 lasagna noodles from box. DO NOT BOIL. Set aside. In medium bow, beat eggs. Stir in ricotta, 2 cups mozzarella and Parmesan. Layer lasagna, slightly overlapping sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking. Spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked noodles, 1/3 ricotta mixture, half of browned meat, 1 cup mozzarella, and 1 cup sauce. Layer 4 uncooked noodles, 1/3 ricotta mixture and 1 1/2 cups sauce. Layer 4 uncooked noodles, remaining ricotta mixture, browned meat, and 1 cup sauce. Layer 4 uncooked noodles, and remaining sauce. Bake, covered with foil until bubbly, 50 to 60 minutes. Uncover. Add remaining 1 cup mozzarella and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.

CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L

Steps:

• For the Meat Sauce:.
• Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
• Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
• Cook sausages in a frying pan. Remove, slice and set aside.
• For the Bechamel Sauce:.
• In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
• Blend in the Cheddar cheese, stirring well. Set aside to cool.
• Assemble the lasagna:.
• Preheat oven to 400°F.
• Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
• Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
• Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
• Garnish with fresh basil leaves.
• Bake in centre of oven for 40 minutes.

HUNT'S® CLASSIC BEEF LASAGNA

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray.
• Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside.
• Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain.
• Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally.
• Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses.
• Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

ONE POT CLASSIC RAGU LASAGNA RECIPE BY TASTY

Steps:

• Make the cheese cubes: In a medium bowl, stir together the ricotta, cream cheese, Parmesan, egg, salt, and pepper until smooth.
• Grease an ice cube tray with nonstick spray. Spoon the ricotta mixture evenly into the cups in the tray. Cover with plastic wrap and freeze until the cheese mixture is firm, at least 4 hours or up to 3 days.
• Make the lasagna: Heat a large pot over medium-high heat. Add the olive oil and butter to the pot and swirl to evenly coat. Add the onion, celery, and carrot and cook, stirring frequently, until softened and starting to caramelize, 10 minutes.
• Add the ground beef, pork, and lamb and cook, stirring to break up the meat, until no longer pink, 12 minutes. Season with salt and pepper.
• Add the red wine and cook, stirring, until completely evaporated, 3 minutes.
• Add the tomato paste and garlic, and cook, stirring frequently, until lightly caramelized, about 3 minutes.
• Pour in the crushed tomatoes, reduce the heat to medium, and cook the sauce, stirring, until slightly reduced, 6-8 minutes.
• Unmold the frozen cheese cubes, then distribute them evenly throughout the simmering meat sauce. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
• Cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
• Remove the lid and sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
• Sprinkle the lasagna with parsley and more Parmesan, if desired, and serve with garlic bread alongside.
• Enjoy!

CLASSIC CHEESY LASAGNA

Steps:

• In large heavy pan, lightly brown beef and onion in oil.
• Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
• Simmer uncovered, stirring occasionally, 30 minutes.
• Meanwhile cook lasagna as directed on package.
• Drain lasagna.
• In 13x9x2-inch baking pan, spread about 1 cup sauce.
• Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
• Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
• Allow to stand 15 minutes; cut in squares to serve.

CLASSIC ITALIAN SAUSAGE LASAGNA

Steps:

• Fry garlic and onion in hot oil until soft.
• Add meat and cook until crumbly.
• Drain oil.
• Mix in salt, pepper, spices, tomato sauce, tomato paste and water.
• Simmer uncovered for 45 minutes.
• In a shallow 9x13 inch pyrex dish, put a thin layer of sauce.
• Layer in half the noodles, sauce and top with half the cheese.
• Repeat layers ending with mozzarella cheese.
• Bake at 350 degrees for 45 minutes.
• Let stand 15 minutes before serving.
• Cut into squares.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

NO-BOIL CLASSIC LASAGNA

Steps:

• 1. Preheat oven to 350 2. In a bowl, combine Ricotta, Parts cheese and eggs. Mix well 3. On bottom of a 15x9 inch GREASED baking dish, spread 1 C pasta sauce. Top with half each of the uncooked lasagna noodles, ricotta cheese mbcture, sausage, remaining pasta sauce and Moaarella. 4. Repeat layering 5. Top with parsley 6. Cover tigtrity and bake 1 hr ar until hot and bubbly. Let stand covered 15 minutes before serving