Classic Lasagna Recipe
Make Classic Lasagna Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Sauce
Cheese Filling
Assembly & Cheese
Method
Meat Sauce
- 1
Prep and sauté aromatics
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil. When shimmering, add diced onion, grated carrot and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meats
Increase heat to medium-high. Add ground beef and ground pork. Break up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain off excess fat if there's more than 2 tablespoons, leaving a little for flavor.
- 3
Build the sauce
Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, tomato sauce and stock; stir to combine. Add dried oregano, dried basil, red pepper flakes, sugar (if using), salt and black pepper. Bring to a gentle simmer.
- 4
Simmer
Lower heat to maintain a gentle simmer, partially cover, and cook 25–30 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning with more salt or pepper if needed. If sauce is too acidic, add the optional extra teaspoon of sugar.
Cheese Filling
- 5
Combine filling
In a medium bowl, combine ricotta, eggs, chopped parsley, grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and homogenous. Set aside in refrigerator until assembly.
Noodles
- 6
Cook lasagna noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles one at a time and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking. Drain and lay noodles flat on a rimmed baking sheet or clean towel. If noodles are very sticky, drizzle a little olive oil and gently toss to separate.
Assembly & Baking
- 7
Preheat and prepare pan
Preheat oven to 375°F (190°C). Butter or spray a 9x13-inch baking dish.
- 8
Assemble lasagna
Spread 1 cup of meat sauce evenly across the bottom of the prepared dish. Place 4 lasagna noodles in a single layer over the sauce (trim noodles if necessary to fit). Dollop and spread half of the ricotta mixture over the noodles (about 1 cup), leaving small gaps. Sprinkle 1 1/3 cups shredded mozzarella over the ricotta and spoon 1 cup of meat sauce over the cheese. Repeat: layer 4 noodles, remaining ricotta mixture, 1 1/3 cups mozzarella, 1 cup meat sauce. Top with remaining 4 noodles, spread remaining meat sauce evenly, then sprinkle remaining mozzarella (reserve 1/4 cup) and remaining 1/2 cup grated Parmesan. Save the reserved 1/4 cup mozzarella for browning if desired.
- 9
Cover and bake
Cover the dish tightly with aluminum foil (spray foil lightly with cooking spray or tent so it doesn't touch cheese). Bake in preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes, until cheese is bubbly and golden on top.
- 10
Rest and garnish
Remove lasagna from oven and let rest, uncovered, for 15–20 minutes to set (this helps with slicing). Garnish with fresh basil leaves and additional grated Parmesan if desired. Slice into 9–12 pieces and serve.