Few dishes capture the warmth of a family kitchen like a bubbling pan of classic lasagna. The moment you pull it from the oven — golden cheese crust crackling, the aroma of herbs and tomato sauce filling the air — it feels like home. Whether you grew up with Mueller’s oven-ready noodles, Barilla, or your nonna’s handwritten recipe card, lasagna is more than food — it’s a memory baked in layers.
This easy, classic lasagna recipe brings together everything you love: creamy ricotta, hearty meat sauce, and the perfect balance of flavors and textures. It’s cozy enough for a weeknight and elegant enough for a dinner party.
I first learned this recipe from my aunt, who swore by mixing ricotta and cottage cheese for that extra creamy, never-dry filling. She’d make two pans — one for the family, one “for later” — because by morning, there was never any left. This version is inspired by her recipe, with a few upgrades from Gordon Ramsay and Giada (a touch of bechamel sauce adds silkiness you won’t believe).
Why You’ll Love This Classic Lasagna
- Creamy layers of ricotta and cottage cheese melt beautifully.
- A rich homemade meat sauce simmered with Italian herbs.
- Works perfectly with oven-ready noodles — no boiling needed!
- Easy enough for weeknights, impressive for holidays.
- Freezes and reheats like a dream for meal prep.
- Family-approved, from picky eaters to gourmet lovers.
- Add spinach ricotta or go full classic lasagna with bechamel.
- Make-ahead friendly — assemble now, bake later!
What You’ll Need
For the Meat Sauce
- 1 lb ground beef (or ½ lb beef + ½ lb Italian sausage for richness)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 (6-oz) can tomato paste
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp oregano
- Salt & black pepper to taste
- ½ tsp sugar (balances acidity)
Pro Tip: Use San Marzano tomatoes for a restaurant-style flavor.
For the Cheese Filling
- 15 oz ricotta cheese (or Mueller’s Ricotta)
- 1 cup small-curd cottage cheese (optional but adds texture)
- 1 large egg
- 2 tbsp grated Parmesan cheese
- 2 cups shredded mozzarella
- 1 cup fresh spinach (optional, for ricotta spinach lasagna)
- Pinch of nutmeg (trust me — magic!)
For Assembly
- 9 oven-ready lasagna noodles (or pre-boiled traditional noodles)
- 1 cup shredded mozzarella (for topping)
- Optional: ½ cup bechamel sauce or extra ricotta for creaminess
Helpful Kitchen Tools
- 9×13″ baking dish
- Wooden spoon for stirring sauce
- Medium saucepan
- Mixing bowls
- Rubber spatula
- Aluminum foil
- Chef’s knife & cutting board
- If you don’t have a deep pan, layer thinner or bake in two smaller dishes — leftovers guaranteed!
Quick Recipe Overview
| Prep time: | 25 minutes |
| Cook time: | 1 hour |
| Total time: | 1 hour 25 minutes |
| Servings: | 8 |
| Difficulty: | Easy – Intermediate |
Let’s Bake It Together
Step 1: Build the Flavor Base
Heat olive oil in a skillet, then sauté onion and garlic until fragrant. Add ground beef, breaking it apart until browned. Stir in tomato paste, crushed tomatoes, basil, oregano, sugar, salt, and pepper. Let it simmer 20 minutes — the aroma alone will make you hungry.
Pro Tip: For a bolognese-style lasagna, splash in a bit of red wine while simmering.
Step 2: Mix the Creamy Filling
In a bowl, combine ricotta, cottage cheese, egg, Parmesan, spinach (if using), salt, and a hint of nutmeg. Mix until smooth and fluffy.
Step 3: Layer It Up
Spread a thin layer of meat sauce on the bottom of your baking dish. Add noodles, then ricotta filling, then sauce again. Repeat layers, finishing with noodles and sauce. Sprinkle mozzarella generously over the top.
Pro Tip: Alternate directions of noodles in each layer — it helps slices hold their shape.
Step 4: Bake to Golden Perfection
Cover loosely with foil and bake at 375°F (190°C) for 40 minutes. Remove foil, then bake 10–15 minutes more until bubbly and golden. Let rest 10 minutes before slicing — this helps layers set beautifully.
Little Secrets for Success
- Don’t skip resting time — it’s the key to clean, picture-perfect slices.
- Always season each layer lightly for balanced flavor.
- Mixing ricotta and cottage cheese keeps the texture moist, never chalky.
- A drizzle of bechamel sauce between layers = creamy luxury.
- Fresh herbs or basil oil on top give it that Olive Garden finish.
Fun Variations to Try
- Ricotta Spinach Lasagna: Replace half the meat with sautéed spinach and mushrooms.
- Classic Lasagna with Bechamel: Skip the cottage cheese and add layers of creamy bechamel.
- Tipsy Lasagna: Add a splash of wine to your sauce for a rich “Tipsy Housewife” twist.
- Vegetable Lasagna: Use zucchini ribbons instead of noodles for a gluten-free option.
- White Chicken Lasagna: Swap meat sauce for creamy Alfredo with shredded chicken.
- Homemade Sauce Lover’s: Try a slow-simmered tomato-basil sauce — like Southern Living style Sunday cooking.
Perfect Pairings
Serve your lasagna with:
- A crisp green salad and balsamic vinaigrette
- Garlic bread brushed with olive oil
- A glass of Chianti or sparkling water with lemon
- Want more Italian comfort? Try my Creamy Tomato Soup or Homemade Garlic Knots next!
A Bite Full of Health
This classic lasagna may feel indulgent, but it’s balanced with protein from beef and ricotta, calcium from cheese, and lycopene from tomatoes. Add spinach for a vitamin boost, and you’ve got a cozy, nutrient-rich meal that fuels body and soul.
How to Save It for Later
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Wrap slices individually and freeze up to 3 months.
- Reheat: Microwave covered or bake at 350°F until warmed through.
Questions You Might Have
Can I make lasagna ahead of time?
Absolutely! Assemble it up to 24 hours in advance and refrigerate until baking.
What if I only have cottage cheese?
Use it! The texture is slightly lighter but still delicious.
Can I add bechamel and ricotta together?
Yes — it’s divine! It creates a classic lasagna with bechamel and ricotta that’s ultra creamy.
What brand of noodles works best?
Barilla and Mueller’s oven-ready noodles hold up beautifully.
How can I prevent watery lasagna?
Simmer your sauce until thick and let the baked lasagna rest before slicing.
Nutrition Breakdown (Per Serving)
| Calories: | ~460 |
| Protein: | 30g |
| Carbohydrates: | 32g |
| Fat: | 24g |
| Fiber: | 3g |
Every forkful of this classic lasagna recipe is a cozy hug — layers of flavor, comfort, and love. Whether you make it with ricotta and cottage cheese, bechamel sauce, or oven-ready noodles, it’s the kind of dish that turns an ordinary evening into a family feast.
