Easy Classic Lasagna

This lasagna recipe became my lifesaver when I realized I could skip the step of boiling noodles ahead of time and still get perfect results. My mother-in-law used to spend entire afternoons making lasagna, and I was intimidated by all the steps until I discovered this method. The uncooked noodles actually work better because they absorb all those delicious flavors while they bake, creating layers that hold together beautifully when you cut into it.

My teenage son's friends always seem to show up right when I'm pulling this out of the oven. One of them actually told his mom that our house makes "the best lasagna ever," which was pretty high praise coming from a kid who usually lives on pizza and sandwiches. Now I automatically make extra whenever I know they might be around.

What You'll Need

• Ground beef and Italian sausage: The combination gives you more flavor than just beef alone
• Good jarred sauce: Use whatever brand your family likes, but get enough since you need a full 48 ounces
• Ricotta cheese: The base for that creamy layer that makes lasagna special
• Mozzarella and Parmesan: Freshly shredded melts much better than the pre-bagged stuff
• Uncooked lasagna noodles: Regular ones work fine, no need for the special no-boil type
• Fresh garlic: Makes a noticeable difference in the meat sauce flavor

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How to Make It

Brown the meat:

Cook ground beef and sausage together in a large skillet, breaking it up as it cooks. Drain most of the fat, then add garlic and sauce. Let it simmer for about five minutes to blend everything together.

Mix the cheese filling:

Combine ricotta, two cups of mozzarella, eggs, half cup of Parmesan, parsley, salt, and pepper in a large bowl. Mix until smooth and creamy.

Start layering:

Spread some meat sauce in the bottom of your greased 9x13 pan. Add three uncooked noodles, then a third of the cheese mixture, then more meat sauce.

Keep building layers:

Repeat the noodle, cheese, sauce pattern two more times. Top with the final three noodles, remaining sauce, and the rest of your cheeses.

Add water if needed:

If your sauce seems thick, pour a quarter cup of water around the edges of the pan to help cook those noodles properly.

Cover and bake:

Cover with foil and bake at 350 for 50 minutes, then remove foil and bake another 10 minutes until bubbly and golden.

Rest before cutting:

Let it sit for 10 minutes before slicing or everything will slide around on your plate.

I definitely learned the sauce lesson the hard way when my first attempt had crunchy noodles because I didn't use enough liquid. Now I make sure there's plenty of sauce and add that little bit of water if things look dry. The noodles cook perfectly every time with enough moisture.

Serving Ideas

This goes great with a simple salad and some garlic bread, though honestly it's substantial enough to be a complete meal on its own. I usually put out some red pepper flakes for people who want extra heat, and sometimes grate fresh Parmesan at the table for those who want more cheese.

Make-Ahead Options

You can assemble this completely and refrigerate it overnight before baking, which actually improves the flavors. Just add an extra 10-15 minutes to the cooking time if it's going in cold. It also freezes beautifully either before or after baking.

Storage Tips

Leftovers keep in the fridge for about five days and reheat really well in the microwave. Individual portions heat up in about two minutes, making this perfect for quick lunches or dinners when everyone's eating at different times.

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This recipe has become my go-to for everything from casual family dinners to bringing meals to new neighbors. There's something really satisfying about how all these simple ingredients layer together into something that feels both comforting and impressive. Every time I make it, someone asks for the recipe, which is always the best sign that you've got a winner.

Frequently Asked Questions

→ Do I need to boil the lasagna noodles first?

No! This recipe uses uncooked noodles that cook perfectly in the oven. Just make sure your sauce has enough moisture and add water if it's too thick.

→ Can I use cottage cheese instead of ricotta?

Yes, cottage cheese works great as a substitute for ricotta. It creates a slightly different texture but tastes just as delicious.

→ How do I prevent the lasagna from falling apart?

Let the lasagna rest for 10 minutes after baking. This cooling time allows the layers to set and makes slicing much easier and neater.

→ Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna up to a day ahead, cover tightly, and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What if my sauce seems too thick?

Add up to ¼ cup of water to thin the sauce or pour water around the edges of the pan. The noodles need moisture to cook properly in the oven.

→ How long will leftover lasagna keep?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven.