Classic Baked Lasagna

This classic baked lasagna is a hearty, comforting dish layered with rich marinara meat sauce, creamy ricotta, gooey mozzarella, and plenty of herbs. It’s the kind of recipe I pull out when I want to feed a crowd or make something cozy that guarantees leftovers. With just a few pantry staples and a bit of layering, this lasagna bakes up bubbling and golden—everything I want in a classic Italian-inspired dinner.

Why You’ll Love This Recipe

I love how straightforward and satisfying this lasagna is. It uses everyday ingredients, can be made ahead of time, and fills the house with the most comforting aroma as it bakes. The combination of beefy sauce, creamy ricotta filling, and stretchy mozzarella makes each bite melt-in-your-mouth good. It’s also versatile—perfect for weeknights, holidays, or when I want to stock the freezer with something homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).

2. Cook the beef: In a large skillet over medium heat, I brown the ground beef until fully cooked, then drain any excess fat.

3. Add the sauce: I stir in the marinara sauce and let it simmer for about 5 minutes to meld the flavors.

4. Prepare the ricotta filling: In a bowl, I mix the ricotta cheese with the egg, garlic powder, basil, oregano, salt, and pepper until smooth.

5. Assemble the lasagna: I spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.

6. I lay down 3 lasagna noodles, then spread half of the ricotta mixture over the noodles.

7. I sprinkle 1 cup of mozzarella and 1/4 cup of Parmesan on top.

8. I repeat with another layer of noodles, ricotta, mozzarella, and Parmesan.

9. I finish with the last 3 noodles, the remaining meat sauce, and the last of the mozzarella and Parmesan.

10. Bake: I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 15 minutes, until the cheese is melted and bubbly.

11. I let it rest for about 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people. It takes around 20 minutes to prep and 40 minutes to bake, so I usually have it ready in about an hour—plus resting time before serving.

Variations

Sometimes I swap the ground beef for Italian sausage, ground turkey, or even a meatless alternative. I’ve also added a layer of sautéed spinach or mushrooms between the noodles for extra veggies. If I want it extra cheesy, I mix some mozzarella into the ricotta layer. And for a shortcut, I use oven-ready lasagna noodles (no boiling required).

storage/reheating

I store leftovers tightly covered in the fridge for up to 4 days. To reheat, I cover with foil and warm in the oven at 350°F until hot, or I use the microwave in short bursts. It also freezes well—either baked or unbaked. I wrap it tightly and freeze for up to 3 months. When ready to enjoy, I thaw it in the fridge overnight and bake as usual.

FAQs

Can I make this lasagna ahead of time?

Yes! I often assemble it the night before, cover it, and refrigerate for up to 24 hours. Then I just bake it when I’m ready.

Do I have to cook the noodles first?

If I’m using traditional lasagna noodles, yes. But I’ve used oven-ready noodles too—just make sure there’s enough sauce to keep them moist during baking.

Can I freeze this?

Definitely. I freeze individual slices or the whole pan tightly wrapped. Thaw in the fridge overnight, then bake or reheat as needed.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a common substitute and still gives that creamy texture. I sometimes blend it for a smoother consistency.

How do I know when it’s done baking?

The lasagna is done when the top is golden, the cheese is bubbling, and the center is hot. I let it sit for 10 minutes before slicing so it holds together better.

Conclusion

This classic lasagna is everything I love in a homemade comfort meal—rich, cheesy, and packed with flavor. It’s easy to customize, great for feeding a crowd, and just as good (if not better) the next day. Whether I’m serving it at a family dinner or freezing it for a future meal, this lasagna never lets me down.