Easy Classic Lasagna layers uncooked noodles with a beef-and-sweet-sausage spaghetti sauce, a ricotta filling, mozzarella, and Parmesan. The covered bake supplies the steam that softens all 12 noodles, so there is no separate pasta-boiling step.
The recipe serves 8 and takes about 90 minutes: 30 minutes to prepare and 60 minutes to bake. A 10-minute rest after baking is essential for cleaner slices.
Easy Classic Lasagna Ingredients
For the meat sauce, use 1 pound ground beef, ½ pound sweet Italian sausage, 1 teaspoon minced garlic, and 48 ounces prepared spaghetti sauce.
For the filling, use 15 ounces ricotta, 2 large eggs, 2 cups shredded mozzarella, ½ cup grated Parmesan, 2 teaspoons dried parsley or 4 tablespoons fresh parsley, ¼ teaspoon salt, and ¼ teaspoon pepper. For assembly, use 12 uncooked lasagna noodles, another 1 cup mozzarella, another ¼ cup Parmesan, and up to ¼ cup water only if the sauce is thick.
If you enjoy this recipe, you may also like Cheesy Skillet Creamy Dream.
How to Make Easy Classic Lasagna
- Preheat the oven to 350°F. Coat a 9×13-inch casserole dish with cooking spray.
- Brown beef and sausage over medium, drain, then add garlic and spaghetti sauce. Add up to ¼ cup water only for thick sauce; simmer 5 minutes.
- Mix ricotta, 2 cups mozzarella, eggs, ½ cup Parmesan, parsley, salt, and pepper.
- Spread ¾ cup meat sauce in the dish. Add 3 uncooked noodles, one-third filling, and more sauce. Repeat twice.
- Finish with 3 noodles, remaining sauce, 1 cup mozzarella, and ¼ cup Parmesan. Pour water around edges if using it.
- Cover with sprayed foil; bake 50 minutes. Uncover, bake 10 minutes, then rest 10 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare a 9×13-Inch Dish
Brown Beef and Sweet Italian Sausage
Mix the Ricotta Filling Until Even
Start With Three-Quarters Cup Sauce
Repeat Two More Filling Layers
Finish With the Final Three Noodles
Cover and Bake for Fifty Minutes
Uncover Ten Minutes, Then Rest Ten
Cut Eight Clean Servings
Storage and Reheating
Conclusion
At 350°F, brown beef and sausage, drain, add garlic and 48 ounces sauce, and simmer 5 minutes. Mix ricotta, eggs, 2 cups mozzarella, ½ cup Parmesan, parsley, salt, and pepper. Layer sauce and four sets of 3 uncooked noodles, using filling in the first three. Top with remaining cheeses, cover 50 minutes, uncover 10, and rest 10.
Frequently Asked Questions
- → Do I boil the lasagna noodles first?
No. Use all 12 noodles uncooked and cover the dish tightly for the first 50 minutes.
- → When is the optional water needed?
Add up to ¼ cup only if the prepared spaghetti sauce is thick, pouring it around the edges.
- → How long should lasagna rest before cutting?
Rest it for 10 minutes after baking.
- → How many servings does this make?
It makes 8 generous servings.