Some of my favorite childhood memories come from cooking with my Grandma June. This classic lasagna recipe is a true family staple. Seriously, it’s so grand.
If you’ve been to my little corner of the internet before, you’re well aware that my Grandma ignited my spark for cooking at home. She taught me many things, but being in the kitchen together was and will always be most memorable. Some blog favorites include her German Inspired Bierocks, this Cheesy Potato Casserole, and her Home-Style Chicken Meatloaf. Of course, I’ve put my little spin on these recipes over the years… but whenever I bust out my old index card recipe box with her handwriting, it immediately puts a smile on my face.
INGREDIENTS FOR THIS CLASSIC LASAGNA RECIPE:
This comes together in three different steps. It might seem like a lot of ingredients, but I’d say it’s safe to bet you probably already have most of these in your pantry and fridge. I like to use no boil noodles as an easy time saver, but if you want to pre-boil the lasagna strips or make your own… go for it!
MEAT SAUCE:
- Ground Beef
- Mild or Hot Ground Italian Sausage
- Yellow Onion
- Garlic Cloves
- Tomato Paste
- Marinara Sauce
- Heavy Cream
CHEESE MIXTURE:
- Ricotta Cheese
- Egg
- Basil Pesto
TO ASSEMBLE:
- No Boil Lasagna Noodles
- Low Moisture Mozzarella
- Fresh Mozzarella
- Parmesan Cheese
- Italian Parsley
My personal preference is hot Italian sausage, but feel free to use whichever kind you enjoy most. I like to get mine already ground from the deli department, but you could also get the kind in casing and remove before sautéing.
MEAL PREP / MAKE AHEAD:
This can totally be made up to two days in advance before baking, just make sure to cover and keep it in the refrigerator.
FREEZING LASAGNA:
I often double this recipe and make one to serve that night, and one to freeze. When freezing, I assemble as usual and then cover with plastic wrap, then covered with foil. It’ll keep in the freezer for up to three months, as the double wrapping helps it steer away from freezer burn.
BAKING FROM FROZEN:
You can either thaw the lasagna overnight in the refrigerator and bake as directed below, or alternatively you can bake it directly from frozen. Just make sure to remove the plastic wrap and place the foil back on before baking. If baking from frozen: Preheat the oven to 350F. Bake covered in the foil for 1 hour and 15 minutes. Remove the foil and crank the oven up to 375. Continue to bake until browning and bubbly, about 20 minutes.
REHEATING LEFTOVERS FROM THE FRIDGE:
I personally like to reheat mine in personal portions. You can do this in the microwave or place the leftovers in the oven at 350F for about 30 minutes, or heated through. If you’re using the oven method, I’d suggest covering it again in foil while baking.
MORE PASTA RECIPES YOU’LL LOVE:
Hearty Comforting Pasta Bolognese
Italian Sausage Pasta with Butter and Herbs
Classic Fettuccini Alfredo with Peas and Pancetta
Weeknight Chicken Bacon Ranch Pasta
Beef and Mushroom Lasagna Soup
Roasted Acorn Squash and Sausage Pasta
Zucchini Pasta with Peas, Herbs, and Burrata
Rigatoni with Lemon Caper Sauce and Fresh Mozzarella
Miso Pumpkin Pasta with Cornflake Pangrattato
Classic Lasagna Recipe (3 Generation Family Recipe)
Total time
Some of my favorite childhood memories come from cooking with my Grandma June. This classic lasagna recipe is a true family staple. So grand.
Ingredients
MEAT SAUCE:
- ½ lb. Ground Beef
- ½ lb. Hot Italian Sausage
- 1 Onion, finely diced
- 3 Garlic Cloves, minced
- 1 tbsp. Tomato Paste
- 48 oz. Marinara Sauce
- ½ cup Heavy Cream
RICOTTA MIXTURE:
- 2 cups Ricotta Cheese
- 1 Egg
- ¼ cup Basil Pesto
TO ASSEMBLE:
- 12 No Boil Lasagna Noodles
- 16 oz. (4 cups) Low Moisture Mozzarella, shredded
- 4 oz. Fresh Mozzarella, torn into pieces
- ½ cup Parmesan Cheese, grated
- Chopped Italian Parsley, to garnish
- Red Pepper Flakes, optional to garnish
Instructions
- Sauté the ground beef and sausage with the onion over medium-high heat until crumbly and browned. Add the garlic and tomato paste, then continue to cook for 1 minute, or until fragrant.
- Stir in the marinara sauce and simmer, uncovered, for 5 minutes. Once slightly thickened, mix in the heavy cream and turn off the heat.
- Whisk together the ricotta, egg, and basil pesto in a large bowl.
- Spread 1 cup of the meat sauce in a 9×13 greased casserole dish. Top with 4 lasagna noodles, slightly overlapping. Next layer with ½ ricotta cheese mixture, 1 cup shredded mozzarella, and 1 cup meat sauce. Repeat these layers one more time. Finish with 4 noodles on top, remaining meat sauce, and remaining mozzarella. Then randomly place the fresh mozzarella pieces throughout the top.
- Cover with foil that’s been sprayed on the interior side with cooking spray, then bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until browned and bubbly. If desired, broil at the end for 2 minutes.
- Allow the lasagna to rest for at least 10 – 15 minutes before cutting and serving. Garnish lasagna each lasagna slice with parmesan cheese, chopped parsley, and optional red pepper flakes.
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NOTES ON THIS RECIPE:
- I personally love adding the basil pesto to the ricotta mixture for an extra boost of flavor. If you don’t have any on hand, it’s not required and the lasagna will still turn out great.
- Please, oh please, shred your own mozzarella. I buy the 16 ounce block and shred by hand. This equals about 4 cups. 2 cups will be used within the lasagna and the top layer will be 2 cups.
- I like my lasagna saucy, so that’s why I use 48 ounces. I make my own marinara… which I’m realizing now I don’t have the recipe for that on my blog. Will update with a link here soon! Of course, if you want to use your favorite prepared marinara or pasta sauce, go for it! Two jars is typically equivalent to 48 ounces.
- Usually I’ll double the recipe and make two lasagnas… one for now and a second one to freeze. See directions for storing and freezing earlier earlier in this blog post.
PIN THIS FOR LATER:
