Baked Lasagna Recipe

Heat a large heavy skillet or medium saucepan over medium heat. Add olive oil and swirl to coat.

Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add the ground beef and Italian sausage (if using). Break up with a wooden spoon and cook until browned and no pink remains, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking.

Drain excess fat if the pan is very greasy, leaving a small amount for flavor.

Stir in the tomato paste and cook 1–2 minutes to develop sweetness.

Pour in the crushed tomatoes and 1 cup of water, then add dried oregano, dried basil, dried parsley, sugar, and red pepper flakes (if using). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook, uncovered, for 20–30 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust salt and pepper as needed.

While the sauce simmers, preheat oven to 375°F (190°C) and prepare a 9x13-inch baking dish by lightly coating with cooking spray or a thin smear of olive oil.

In a medium bowl, combine ricotta, 2 cups shredded mozzarella (for layers), 1/2 cup grated Parmesan, the large egg, chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and evenly mixed.

Prepare Noodles

If using regular dried noodles that require boiling, bring a large pot of salted water to a boil and cook noodles according to package directions until al dente. Drain and lay flat on a sheet pan or large plate to prevent sticking. If using no-boil noodles, skip this step and follow package guidance for assembly.

Assemble Lasagna

Spread about 1 cup of meat sauce evenly over the bottom of the prepared 9x13-inch baking dish to prevent sticking.

Place 3–4 lasagna noodles in a single layer over the sauce, slightly overlapping as needed to cover the dish base.

Spoon and spread one-third of the ricotta cheese mixture over the noodles in an even layer.

Spoon about 1 to 1 1/4 cups of meat sauce over the cheese layer and spread evenly.

Sprinkle about 1/3 cup of shredded mozzarella and 2 tbsp grated Parmesan over the sauce.

Repeat layering two more times: noodles, ricotta mixture (one-third each time), meat sauce (1–1 1/4 cups), and mozzarella/Parmesan sprinkling.

Final Layer & Bake

After the third cheese layer and sauce, place a final layer of noodles, spread remaining sauce evenly across the top (about 1 cup), then top with the remaining 1 cup shredded mozzarella and remaining 1/4 cup Parmesan.

Cover the dish tightly with aluminum foil (spray the underside of the foil with cooking spray or tent it so it doesn't touch the cheese) and place in the preheated 375°F (190°C) oven.

Bake covered for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese on top is bubbly and lightly golden.

If you prefer a more browned top, switch the oven to broil on high for 1–2 minutes, watching closely to prevent burning.

Remove from the oven and let rest, uncovered, for 10–15 minutes to set. This makes slicing cleaner.

Garnish & Serve

Garnish with fresh basil leaves if desired. Slice into 8–12 pieces and serve hot.