Oven Baked Lasagna
Classic layered lasagna with a rich meat sauce, creamy ricotta, and bubbly mozzarella baked to golden perfection that feeds the whole family and then some.
Classic Lasagna (9×13 Pan)
9×13 pan layered with meat sauce, ricotta filling, mozzarella, and no-boil noodles
oven Timer
Set for 50 mins @ 375°F (190°C)
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point Execution
Brown 1 lb ground beef and 1 lb Italian sausage with garlic and Italian seasoning; stir in 24 oz marinara sauce.
Mix ricotta with egg, 1/2 cup parmesan, and Italian seasoning for the cheese layer.
Layer: sauce, no-boil noodles, ricotta mixture, mozzarella. Repeat 3 times, ending with sauce and mozzarella on top.
Bake covered at 375°F (190°C) for 35 minutes, uncover and bake 15 more minutes until bubbly and golden. Rest 15 minutes.
Step-by-Step Guided Instructions
Brown 1 lb ground beef and 1 lb Italian sausage in a large skillet over medium-high heat, breaking into crumbles. Add 3 minced garlic cloves and 1 tsp Italian seasoning. Cook 1 minute until fragrant. Stir in 24 oz marinara sauce. Simmer 5 minutes and set aside.
Using both ground beef and Italian sausage gives you depth of flavor that all-beef lasagna just cannot match.
In a bowl, combine 15 oz ricotta cheese, 1 egg, 1/2 cup grated parmesan, 1 tsp Italian seasoning, and a pinch of salt. Stir until smooth and evenly combined.
The egg in the ricotta mixture helps it set up so the slices hold together instead of collapsing into a cheesy puddle.
Spread 1/2 cup meat sauce on the bottom of a 9x13 baking dish. Layer no-boil lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the remaining meat sauce, and 1/3 of 2 cups shredded mozzarella. Repeat layers two more times. Top with remaining sauce, mozzarella, and a sprinkle of parmesan.
No-boil noodles absorb liquid from the sauce as they bake, which is why the sauce needs to be on the saucy side.
Cover tightly with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake 15 more minutes until the top is bubbly and golden brown. Let rest for 15 minutes before cutting. This rest is critical for clean slices.
The 15-minute rest is not optional. Cut too early and you get lasagna soup. Wait and you get perfect sliceable layers.
Lasagna is the ultimate make-ahead meal. Assemble it the night before, refrigerate, and just pop it in the oven. Add 10 minutes to the bake time if going straight from the fridge. Leftovers are even better the next day.
Most kids love lasagna as-is. For picky eaters, use plain ground beef without Italian sausage and mild marinara.
- Garlic bread
- Caesar salad
- Steamed broccoli
Reheat individual slices in a 350°F (177°C) oven for 15 minutes or microwave covered for 2 to 3 minutes.