Best 20 Classic Lasagna Recipes

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.

MUELLER'S CLASSIC LASAGNA

Steps:

• In a large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne noodles as directed on box; drain. In a 13x9-inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
• Bake at 350°F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.
• This recipe is made available as a courtesy by Mueller's Pasta, a trademark of TreeHouse Foods Inc.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

CLASSIC LASAGNA

Steps:

• In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. , In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. , In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese. , Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.

LASAGNA (CLASSIC MUELLER'S RECIPE)

Steps:

• Spread about 1 cup Prego sauce in bottom of lasagna pan.
• Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook.
• While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego.
• Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
• Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
• Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat.
• Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
• Cover with foil and bake at 350 degrees for 25 minutes.
• Remove foil and bake for another 15 minutes.
• Let stand 10 minutes before serving.

WEIGHT WATCHERS CLASSIC LASAGNA

Steps:

• Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
• Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
• Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
• Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
• Preheat oven to 375.
• Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
• In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
• Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
• Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
• If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.

ONE POT CLASSIC RAGU LASAGNA RECIPE BY TASTY

Steps:

• Make the cheese cubes: In a medium bowl, stir together the ricotta, cream cheese, Parmesan, egg, salt, and pepper until smooth.
• Grease an ice cube tray with nonstick spray. Spoon the ricotta mixture evenly into the cups in the tray. Cover with plastic wrap and freeze until the cheese mixture is firm, at least 4 hours or up to 3 days.
• Make the lasagna: Heat a large pot over medium-high heat. Add the olive oil and butter to the pot and swirl to evenly coat. Add the onion, celery, and carrot and cook, stirring frequently, until softened and starting to caramelize, 10 minutes.
• Add the ground beef, pork, and lamb and cook, stirring to break up the meat, until no longer pink, 12 minutes. Season with salt and pepper.
• Add the red wine and cook, stirring, until completely evaporated, 3 minutes.
• Add the tomato paste and garlic, and cook, stirring frequently, until lightly caramelized, about 3 minutes.
• Pour in the crushed tomatoes, reduce the heat to medium, and cook the sauce, stirring, until slightly reduced, 6-8 minutes.
• Unmold the frozen cheese cubes, then distribute them evenly throughout the simmering meat sauce. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
• Cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
• Remove the lid and sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
• Sprinkle the lasagna with parsley and more Parmesan, if desired, and serve with garlic bread alongside.
• Enjoy!

HUNT'S® CLASSIC BEEF LASAGNA

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray.
• Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside.
• Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain.
• Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally.
• Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses.
• Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

BARILLA CLASSIC LASAGNA RECIPE - (3.8/5)

Steps:

• Preheat over to 375°F. Spray baking pan 9X13" pan with no-stick cooking spray. Remove 16 lasagna noodles from box. DO NOT BOIL. Set aside. In medium bow, beat eggs. Stir in ricotta, 2 cups mozzarella and Parmesan. Layer lasagna, slightly overlapping sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking. Spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked noodles, 1/3 ricotta mixture, half of browned meat, 1 cup mozzarella, and 1 cup sauce. Layer 4 uncooked noodles, 1/3 ricotta mixture and 1 1/2 cups sauce. Layer 4 uncooked noodles, remaining ricotta mixture, browned meat, and 1 cup sauce. Layer 4 uncooked noodles, and remaining sauce. Bake, covered with foil until bubbly, 50 to 60 minutes. Uncover. Add remaining 1 cup mozzarella and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.

CLASSIC CHEESY LASAGNA

Steps:

• In large heavy pan, lightly brown beef and onion in oil.
• Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
• Simmer uncovered, stirring occasionally, 30 minutes.
• Meanwhile cook lasagna as directed on package.
• Drain lasagna.
• In 13x9x2-inch baking pan, spread about 1 cup sauce.
• Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
• Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
• Allow to stand 15 minutes; cut in squares to serve.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

CLASSIC RICE LASAGNA RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside. Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside. Combine 1/4 cup Parmesan cheese, Mozzarella cheese and ricotta cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese. Bake 15 to 20 minutes or until thoroughly heated.

CLASSIC LASAGNA RECIPE - (3.5/5)

Steps:

• 1.) In small bowl combine ricotta, egg, 1/4 cup Parmesan and 3/4 cup mozzarella. Spread 1 cup meat sauce into 11x7x2-inch baking dish. 2.) Layer 1/3 of the lasagna noodles, 1/2 the cheese mixture, and 1 cup Meat Sauce. Repeat once. Top with remaining lasagna noodles, meat sauce, 1/4 cup mozzarella and 1/4 cup parmesan. 3.) Cover and bake in 350º oven 25 minutes. Remove cover: bake 15 minutes longer. Let stand 15 minutes before serving.

CLASSIC LASAGNA WITH MOZZARELLA-STUFFED GARLIC ROLLS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375°F. To prepare the lasagna, start by making the meat sauce. Combine the sausage and ground beef in a large skillet and sauté over medium-high heat until brown. Add one jar of the marinara to the skillet and bring to a simmer. Remove from heat. Next, prepare the cheese mixture and combine the ricotta cheese, eggs, Parmesan cheese, salt, pepper, basil, and oregano in a medium-size mixing bowl. Spread half of the remaining jar of marinara on the bottom of a 13'' x 9'' pan. Lay four of the lasagna noodles over the marinara and spread half of the cheese mixture over the noodles. Next, spread half of the meat sauce over the cheese mixture and sprinkle 1 cup of the mozzarella cheese over the meat sauce. Repeat the layers one more time. Lay the four remaining lasagna noodles over the final layer and spread the rest of the marinara over the noodles. Top with the remaining 1 cup of cheese. Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for another 15 minutes. Remove the lasagna from the oven. While the lasagna stands (for at least 15 minutes), prepare the garlic rolls. Increase the oven temperature to 400°F and lightly spray your Temp-tations® Lid-It (or a cookie sheet) with cooking spray. Melt the butter in small saucepan over medium heat. Mix in the olive oil, garlic powder, salt, and oregano. Flatten each piece of dough into a 2'' circle on a lightly floured surface. Place a mozzarella cube near the edge of the circle and roll the dough around the cheese. Fold and tuck in the edges. Place each roll seam-side down on the lid or cookie sheet. Then, brush the rolls with the butter mixture. Sprinkle the Parmesan cheese on top and bake for approximately 20 minutes, or until golden brown. Serve hot.

CLASSIC LASAGNA RECIPE - (4.2/5)

Steps:

• Preheat oven to 375˚F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place 3 of the cooked lasagna noodles in a single layer on a sheet of parchment paper or plastic wrap; top with another sheet of plastic wrap and 3 more of the lasagna noodles. Repeat to layer all of the lasagna noodles; set aside. For meat sauce, in a large skillet cook beef, sausage, onion, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes, tomato sauce, Italian seasoning, fennel seeds, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. For filling, in a medium bowl combine egg, ricotta cheese, and the 1/4 cup Parmesan cheese; set aside. Spread about 1/4 cup of the meat sauce in the bottom of an ungreased 3-quart rectangular baking dish (this keeps the noodles from sticking to the baking dish). Arrange three of the cooked noodles lengthwise over sauce in dish. Spread with one-fourth of the filling.** Spoon one-fourth of the Bechamel Sauce over the filling. Top with one-fourth of the remaining meat sauce and one-fourth of the mozzarella cheese. Repeat layers three more times, starting with noodles and ending with mozzarella cheese (make sure the top layer of noodles is evenly covered with sauce). If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, for 30 to 35 minutes or until hot in the center (160˚F). Let stand for 15 minutes before serving. If desired, garnish with basil. Bechamel Sauce Directions In a medium saucepan cook garlic in hot butter over medium heat for 1 minute. Stir in flour until combined. Cook and stir for 2 to 3 minutes until golden. Do not let brown. Gradually whisk in warm milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in Parmesan cheese, salt, and pepper. Make-Ahead Directions: Prepare Classic Lasagna as directed through Step 4. Cover lasagna with plastic wrap and chill in the refrigerator for at least 4 hours or up to 24 hours. Preheat oven to 375 degrees F. Uncover lasagna. Bake for 45 to 50 minutes or until hot in the center (160 degrees F).

CLASSIC LASAGNA

Steps:

• 1. In a large heavy skillet, lightly brown meat and onion in oil.
• 2. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper,and oregano and simmer uncovered about 30 minutes.
• 3. Cook noodles as directed; drain.
• 4. Spread about1 cup sauce in bottom of 9x13 pan
• 5. Alternate layers of noodles, sauce, ricotta, mozzarella & parmesan, ending with sauce, mozzarella & parmesan.
• 6. Bake 40-50 minutes @ 350. Allow to stand 15 minutes, cut in squares.

CLASSIC LASAGNA

Steps:

• Preheat over to 350 degree F. Cook and drain pasta according to package directions. Combine ricotta cheese, parmesan cheese, eggs and 1 cup mozzarella cheese in a medium bowl; mix well. Spread 1 cup pasta sauce in a 13x9 inch baking dish. Layer with half each of the lasagna, Ricotta cheese mixture, sausage, remaining pasta sauce and Mozzarella cheese. Repeat layering. Bake uncovered 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.

CLASSIC LASAGNA RECIPE RECIPE - (5/5)

Steps:

• 1. Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally. 2. Cook noodles according to package directions; drain 3. Place half of noodles in a lightly greased 12 x 8 x 2-inch baking dish, slightly overlapping lengthwise edges. Spoon one-third of meat mixture over noodles; add half of shredded mozzarella, ricotta, and Parmesan cheese. Repeat layers, and spoon on remaining meat mixture. arrange mozzarella slices on top. Bake at 350 degrees for 30 minutes.