There’s something magical about pulling a bubbling, golden-brown classic lasagna out of the oven. The aroma of simmering tomatoes, garlic, and Italian herbs fills the kitchen, promising a meal that brings everyone to the table. This isn’t just any lasagna recipe—this is the classic lasagna that deserves a permanent spot in your recipe collection.

Developed and perfected by Chef Emy at cookingwithemy.com, this lasagna features layers of tender noodles, a rich meat sauce, creamy ricotta filling, and plenty of melted mozzarella. What sets it apart? A secret touch of fresh mint in the ricotta mixture that brightens every bite, plus a perfectly balanced meat sauce made with both ground beef and Italian sausage.

Whether you’re cooking for a Sunday family dinner, a holiday gathering, or just because you deserve something extraordinary, this recipe delivers every time. Follow along, and we’ll show you how to create lasagna perfection.

Why This Classic Lasagna Recipe Is The Best

After testing dozens of lasagna recipes, this one emerged as the clear winner. Here’s why:

• Two types of meat: Lean ground beef (90/10) plus Italian sausage (hot or sweet) create a complex, hearty flavor.
• Hand-strained ricotta: Straining the ricotta removes excess moisture, preventing a watery lasagna.
• Fresh mint: An unexpected but brilliant addition that cuts through the richness and adds a fresh note.
• No-boil convenience: While we use traditional noodles, the method ensures they cook perfectly without pre-boiling if you’re short on time.
• Perfect cheese balance: Three types of cheese—ricotta, mozzarella, and Parmesan—create layers of creamy, stretchy, and salty goodness.

Ingredients For Classic Lasagna

This recipe serves 12 generous portions. All measurements are in US standard units.

For The Meat Sauce

• 2 tablespoons extra virgin olive oil
• 1 cup chopped onions (about 1 medium onion)
• 1 tablespoon chopped garlic (3-4 cloves)
• 1 pound lean ground beef (90/10)
• 1 pound ground Italian sausage (hot or sweet)
• 1 (28-ounce) can crushed tomatoes (recommended: Cento)
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dry oregano
• 2 tablespoons dry basil (or 4 tablespoons fresh, chopped)
• Pinch red pepper flakes
• 2 teaspoons chopped fresh mint

For The Ricotta Filling

• 2 pounds whole milk ricotta cheese (strained)
• 1 cup shredded mozzarella
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup chopped fresh Italian flat-leaf parsley

For Assembly

• 1 pound box dry lasagna noodles (you’ll need 16 noodles; a 1 lb box has ~20)
• 2½ cups tomato sauce (homemade or quality store-bought)
• 8 ounces fresh mozzarella, sliced into 12 slices
• 3 cups shredded mozzarella
• ½ cup grated Parmesan cheese

Step-By-Step Instructions

Step 1: Prepare The Ricotta

At least 4 hours before (or overnight), place the ricotta in a fine-mesh strainer set over a bowl. Let it drain in the refrigerator. This removes excess liquid and ensures a creamy, non-watery filling.

Step 2: Make The Meat Sauce

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.
2. Add ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned and cooked through (about 8-10 minutes). Drain excess fat if necessary.
3. Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and fresh mint. Bring to a simmer, then reduce heat to low. Let the sauce simmer gently for 20-30 minutes, stirring occasionally.

Step 3: Prepare The Ricotta Filling

4. In a large bowl, combine the strained ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan, salt, pepper, and parsley. Mix until smooth and well combined. Set aside.

Step 4: Cook The Noodles

5. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and lay flat on a sheet of parchment paper or foil to prevent sticking. You need 16 noodles total.

Step 5: Assemble The Lasagna

6. Preheat oven to 375°F (190°C). Spread ½ cup of tomato sauce on the bottom of a 9×13-inch baking dish.
7. Layer 4 noodles over the sauce, slightly overlapping if needed.
8. Spread ⅓ of the ricotta mixture over the noodles. Top with ⅓ of the meat sauce. Add 1 cup shredded mozzarella and 4 slices fresh mozzarella.
9. Repeat layers two more times: noodles, ricotta, meat sauce, shredded mozzarella, fresh mozzarella.
10. For the final layer, arrange remaining 4 noodles on top. Spread remaining meat sauce (about 1 cup), then sprinkle with remaining 1 cup shredded mozzarella and ½ cup Parmesan.

Step 6: Bake To Perfection

10. Cover the dish with foil (spray foil with cooking spray to prevent cheese sticking). Bake for 30 minutes.
11. Remove foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
12. Let the lasagna rest for at least 10-15 minutes before cutting. This allows the layers to set and makes for clean slices.

Serving Suggestions

Classic lasagna is a meal in itself, but it pairs beautifully with:

• A simple green salad with lemon vinaigrette
• Garlic bread or crusty Italian bread
• Roasted vegetables like broccoli or asparagus
• A glass of Chianti or Sangiovese

Garnish each plate with fresh basil leaves and a sprinkle of Parmesan. This lasagna serves 12 as a main course, or 16 as part of a larger Italian feast.

Storage & Reheating

To freeze: Assemble completely but do not bake. Cover tightly with foil and freeze. When ready to bake, thaw overnight in the refrigerator, then bake as directed (add 10-15 minutes if baking from cold).

Delicious Variations

Once you’ve mastered the classic, try these twists:

• Vegetarian Lasagna: Replace meat with sautéed mushrooms, zucchini, and spinach. Use a good-quality marinara sauce.
• White Lasagna: Skip the tomato sauce and make a béchamel sauce. Use chicken or turkey sausage for a lighter option.
• Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
• Spicy Arrabbiata: Add extra red pepper flakes and use spicy Italian sausage for a fiery kick.
• Seafood Lasagna: Layer with cooked shrimp, crab, or lobster, and use a cream sauce instead of tomato.

Frequently Asked Questions

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