Indulge in the ultimate comfort food with this incredibly satisfying Classic Lasagna Recipe. Crafted over years of culinary passion, this beloved dish features a rich, savory meat sauce, tender pasta layers, and a generous blend of gooey, melted cheeses. It’s a timeless favorite, perfect for family dinners or entertaining guests, promising a symphony of flavors in every hearty bite.
If your heart beats for a truly remarkable pasta dinner, then acquiring the perfect lasagna recipe is an absolute must for your culinary repertoire! Lasagna is more than just a meal; it’s an experience, a centerpiece, and often the highlight of any gathering. This recipe isn’t just “good”; it’s a meticulously perfected classic that has stood the test of time, cherished in my kitchen for well over a decade.
The Ultimate No-Boil Lasagna Experience
This particular rendition of classic lasagna is, without a doubt, my all-time favorite. It’s one of those “tried and true” recipes I’ve relied on for years, consistently delivering exceptional results. While I’ve experimented with various lasagna recipes over the years, I always find myself returning to this one. Its robust flavor profile, combined with an incredibly satisfying texture, makes it truly unbeatable.
One significant evolution in this recipe since I first shared it back in 2008 involves the noodles. For many home cooks, the most tedious part of making lasagna is the pre-cooking of the pasta: wrestling with sticky noodles, trying to keep them from tearing, and preventing them from clumping together while you rush to assemble your masterpiece. This common kitchen frustration often deters people from making homemade lasagna.
However, a few years ago, I discovered a game-changing method: eliminating the pre-boiling of lasagna noodles entirely. This simple yet revolutionary change makes the entire process so much more enjoyable and significantly reduces preparation time. The secret lies in ensuring sufficient moisture within the dish. As the lasagna bakes, the dry noodles absorb the flavorful meat sauce and beef broth, softening beautifully right in the oven. The result is consistently perfectly al dente noodles, a texture often elusive even with traditional boiling methods.
While you certainly have the option to boil your noodles beforehand if that’s your preferred approach, I urge you to try this no-boil method at least once. Trust me when I say that once you experience the ease and superior texture of lasagna made this way, you’ll likely never revert to pre-boiling your noodles again. It simplifies the process without compromising on taste or quality, making homemade lasagna an effortless joy rather than a daunting task.
Essential Ingredients for a Perfect Lasagna
Crafting the perfect lasagna begins with selecting high-quality ingredients. Each component plays a vital role in building the incredible depth of flavor and comforting texture of this classic dish. Here’s a detailed look at what you’ll need:
- Ground Beef & Italian Sausage: For the most robust and flavorful meat sauce, I highly recommend using a blend of ground beef and mild Italian sausage. The sausage introduces a beautiful layer of savory, slightly spiced flavor that elevates the entire dish. While you can opt for all ground beef, the sausage truly makes a difference in richness and complexity.
- Onion & Garlic: These aromatic powerhouses form the foundational flavor base of our rich meat sauce. I typically use a yellow onion, finely chopped, to provide a subtle sweetness and texture. Freshly minced garlic is indispensable for its pungent, savory notes that infuse throughout the sauce, creating an irresistible aroma and taste.
- Tomato Paste: Don’t shy away from what might seem like a generous amount of tomato paste. This concentrated ingredient is crucial for deepening the rich tomato flavor of the sauce, adding a vital umami element and contributing to its thick, luxurious texture. It’s the secret to a truly robust red sauce.
- Diced Tomatoes: Canned diced tomatoes provide the primary tomato base for the sauce. If you prefer a smoother sauce without larger tomato chunks, feel free to substitute with crushed tomatoes. Both options will work wonderfully, allowing you to tailor the sauce to your preferred consistency.
- Brown Sugar: This might not be a traditional lasagna ingredient, but it’s a secret weapon I’ve used for years, and I wouldn’t dream of omitting it! The brown sugar doesn’t make the lasagna sweet; instead, it subtly balances the acidity of the tomatoes and adds another layer of complex flavor, contributing to a more well-rounded and mellow sauce profile.
- Spices & Herbs: A thoughtful selection of herbs and spices is key to a fragrant and flavorful lasagna. Fresh basil, when available, offers the brightest flavor, but high-quality dried basil works beautifully too. You’ll also need salt to enhance all the flavors and dried oregano, which provides that classic, earthy Italian essence crucial for any great pasta sauce.
- Eggs: Incorporated into the ricotta mixture, eggs serve as a binder, helping to stabilize the creamy cheese filling. This ensures the ricotta layers hold their shape during baking and slicing, contributing to the lasagna’s structural integrity and preventing a runny filling.
- Ricotta Cheese: This creamy, soft cheese is essential for traditional lasagna layers. My original recipe called for a pint, but modern packaging often offers 15 oz containers, which works perfectly. Ricotta provides a delightful contrast to the rich meat sauce, offering a light, milky tang.
- Mozzarella & Parmesan Cheeses: A generous amount of cheese is non-negotiable for a truly decadent lasagna. I highly recommend freshly grating both mozzarella and Parmesan cheeses. Freshly grated cheese melts much more smoothly and evenly than pre-shredded varieties, resulting in that irresistible, bubbly, golden-brown top and gooey interior.
- Lasagna Noodles: The very backbone of this dish! We’ll be using dry lasagna noodles, leveraging our no-boil method for convenience and superior texture. Choose regular lasagna noodles, not the “oven-ready” variety, as our method works best with standard dry noodles.
- Beef Broth: This is a crucial component for our no-boil noodle technique. Beef broth provides the extra moisture necessary to soften the dry lasagna noodles as the casserole bakes. It infuses the noodles with additional savory depth, ensuring they cook perfectly al dente within the rich sauce.
How to Make the Best Homemade Lasagna: Step-by-Step
Creating this delicious, hearty lasagna is a straightforward process, especially with our no-boil method. Follow these steps to assemble your perfect dish:
STEP 1: Prepare the Rich Meat Sauce. Begin by browning the ground beef and Italian sausage in a large skillet or Dutch oven over medium-high heat. Break up the meat with a spoon as it cooks until it’s no longer pink. Drain any excess fat to prevent a greasy sauce. Then, add the chopped onion and minced garlic to the pan, cooking until the onion softens and becomes translucent, and the garlic is fragrant (about 2-3 minutes). Create a small well in the center of the pan, add the tomato paste, and let it cook for about a minute before stirring it into the meat mixture. This step “wakes up” the tomato paste, deepening its flavor. Finally, stir in the diced tomatoes, brown sugar, basil, 1.5 teaspoons of salt, and oregano. Bring the sauce to a gentle simmer and let it cook for at least 30-45 minutes, or even longer, allowing the flavors to meld and the sauce to thicken beautifully. The longer it simmers, the richer the taste.
STEP 2: Create the Creamy Ricotta Filling. While the meat sauce simmers, prepare the creamy cheese layer. In a separate large bowl, combine the lightly beaten eggs, ricotta cheese, 1/2 cup of grated Parmesan cheese, dried parsley, and 1 teaspoon of salt. Mix all ingredients thoroughly until well combined and smooth. This mixture will provide a delightful, tangy contrast to the savory meat sauce and form the luscious white layers of your lasagna.
STEP 3: Begin Lasagna Assembly – The First Sauce Layer. Preheat your oven to 375°F (190°C). To start assembling your lasagna, spread a thin but even layer of your rich meat sauce across the bottom of a 9×13-inch baking dish. You need just enough sauce to fully cover the bottom, providing moisture and flavor for the first layer of noodles.
STEP 4: Lay Down the Dry Lasagna Noodles. Carefully place a layer of dry lasagna noodles over the sauce. Arrange them side by side, overlapping slightly if necessary. Depending on the exact dimensions of your baking dish, you might need to break a few pieces of noodles to ensure they fit neatly and cover the entire surface. Don’t worry about perfection; slight breaks are completely fine and will be hidden by the subsequent layers.
STEP 5: Drizzle with Beef Broth. This is a crucial step for our no-boil method! Since we are using dry, uncooked lasagna noodles, generously drizzle 1-2 tablespoons of beef broth over each noodle piece. This added moisture is essential for softening the pasta as it bakes, ensuring a perfectly tender, al dente result. Distribute the broth as evenly as possible over the entire noodle layer.
STEP 6: Add the Ricotta Layer. Carefully spread half of your prepared ricotta cheese mixture evenly over the layer of noodles. Use the back of a spoon or a spatula to gently distribute it from edge to edge, ensuring every bite will have that creamy goodness.
STEP 7: Add Mozzarella and More Meat Sauce. Sprinkle about one-third of the shredded mozzarella cheese over the ricotta layer. Following that, spread one-third of the meat sauce over the mozzarella. Now, you will repeat these layers: another layer of dry lasagna noodles, drizzled with beef broth, followed by the remaining ricotta mixture, then half of the remaining mozzarella, and finally half of the remaining meat sauce. This builds the delightful multi-layered structure of your lasagna.
STEP 8: The Final Noodle and Sauce Layer. Place one last layer of dry lasagna noodles on top of the meat sauce. Drizzle these final noodles generously with the remaining beef broth. Then, evenly spread the remaining meat sauce over this top noodle layer. Ensure the noodles are completely covered by sauce to prevent them from drying out during baking.
STEP 9: The Grand Finale – Cheese and Baking! Sprinkle the remaining mozzarella cheese over the top, followed by the 2 tablespoons of grated Parmesan cheese. Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with non-stick spray to prevent cheese from sticking). Place the covered dish in your preheated oven and bake for 45-60 minutes. The foil helps steam the noodles and cook the lasagna evenly. For the last 10-15 minutes, remove the foil to allow the cheese to bubble, melt, and turn golden brown. The lasagna is ready when the cheese is beautifully golden, and the sauce is bubbly throughout. Crucially, let the lasagna rest for at least 10-15 minutes after removing it from the oven before slicing and serving. This resting period allows the layers to set, making for cleaner slices and a more enjoyable texture.
Expert Tips and Tricks for Lasagna Success
Achieving lasagna perfection is easier than you think with these helpful hints:
- Alternative Broth Method: If you prefer not to drizzle beef broth directly over the noodles, you can incorporate the broth into the meat sauce. This will result in a slightly looser sauce that will soak into the noodles during baking. Ensure your sauce is moist enough to fully hydrate the dry pasta.
- Traditional Noodle Preparation: For those who prefer the traditional approach, you can certainly boil your lasagna noodles ahead of time according to package directions. Just ensure they are cooked al dente and drained well before assembly.
- Ensure Full Noodle Coverage: It’s vital to ensure that all edges of the lasagna noodles are completely covered by sauce, especially the top layer. Any exposed noodle edges will become crispy and hard rather than tender. Take care to spread the sauce right to the edges of your baking dish.
- Make-Ahead Magic: This lasagna is a fantastic make-ahead meal! You can fully assemble the lasagna the day before you plan to bake it, right up to the point of putting it in the oven. Cover the dish tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge about 30 minutes before baking to let it come closer to room temperature, and then add an additional 15-20 minutes to the total baking time to ensure it heats through completely.
- Leftover Brilliance: As with most great comfort foods, this lasagna makes incredible leftovers. Many argue it tastes even better the second day, as the flavors have had more time to meld and deepen. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Instructions: Lasagna freezes wonderfully! You can freeze it unbaked or baked. For unbaked, assemble the lasagna, cover tightly with foil, and freeze for up to 3 months. Bake from frozen, adding an extra hour or more to the baking time, making sure to remove the foil for the last 20-30 minutes. For baked lasagna, allow it to cool completely, then slice and freeze individual portions, or freeze the entire dish. Reheat thawed portions in the oven or microwave.
- Serve with Sides: Enhance your lasagna meal with a crisp green salad tossed with vinaigrette, and some warm, crusty garlic bread. These simple sides beautifully complement the richness of the lasagna.
Discover More Lasagna Inspiration
If you’ve fallen in love with this classic recipe, explore other exciting lasagna variations:
Chicken Lasagna with Green Chile and Cheese
Skillet Lasagna
Spaghetti Lasagna
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Lasagna Recipe
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Ingredients
- 1 pound ground beef
- 1/2 pound mild Italian sausage
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 (6 oz each) cans tomato paste
- 1 (29 oz) can diced tomatoes
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 2 eggs lightly beaten
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 10-12 dry lasagna noodles
- 3/4 cup beef broth
- 1 pound mozzarella cheese shredded
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large skillet or in a Dutch oven over medium high heat, add the ground beef and the sausage. Cook, breaking it up as it cooks, until it starts to brown.1 pound ground beef, 1/2 pound mild Italian sausage
- When it starts to brown, add the onion and continue to cook until the onion is soft and the meat is fully cooked. Stir in the garlic and cook for another minute. Drain any excess fat, if needed.1 medium onion, 2 cloves garlic
- Make a well in the center and add the tomato paste. Let it cook for about 30 seconds before stirring into the meat mixture. Let this cook for 1-2 minutes.2 (6 oz each) cans tomato paste
- Add the diced tomatoes, brown sugar, basil, 1 1/2 teaspoons of salt, and oregano. Simmer the sauce until thickened, about 30 to 45 minutes.1 (29 oz) can diced tomatoes, 2 tablespoons brown sugar, 1 tablespoon chopped fresh basil, 1 1/2 teaspoons salt, 1 teaspoon dried oregano
- Preheat the oven to 375ºF.
- In a bowl, combine the eggs, ricotta, 1/2 cup parmesan, parsley, and salt.2 eggs, 15 oz ricotta cheese, 1/2 cup grated Parmesan cheese, 2 teaspoons dried parsley, 1 teaspoon salt
- Spread a layer of the sauce on the bottom of a 9×13-inch baking dish. Place a layer of dry lasagna noodles. (Depending on the pan I use, I will sometimes have to break a piece to cover the surface.)10-12 dry lasagna noodles
- Drizzle 1-2 tablespoons of the beef broth on each noodle.3/4 cup beef broth
- Spread 1/2 of the ricotta mixture over the noodles. Top with 1/3 of the mozzarella cheese. Then add 1/3 of the remaining meat sauce.1 pound mozzarella cheese
- Repeat with another layer of noodles, broth, the remaining ricotta mixture, 1/2 of the remaining mozzarella, and 1/2 of the remaining sauce.
- Add one last layer of noodles, drizzle with broth, then spread the remaining sauce over the top. Top with the rest of the mozzarella and the 2 tablespoons of parmesan cheese.2 tablespoons grated Parmesan cheese
- Bake in the preheated oven for 45-60 minutes. Let the lasagna sit for 10 minutes before slicing to serve.
Recipe Notes:
You can also boil the noodles ahead of time, if desired.
You’ll want to make sure all edges of the noodles are covered in sauce.
This an be made the day before, up to the point of baking. Cover and refrigerate, and when ready to bake, add an additional 15 minutes of baking time.
This recipe was originally posted in 2008. The only changes that have been made is adding uncooked noodles and the broth.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.