Classic Lasagne – Richly Layered & Oven-Baked Comfort.

There is perhaps no dish that defines “comfort” more universally than a classic lasagne. It is a labor of love—a multi-story construction of slow-simmered meat sauce, creamy cheese, and tender pasta that undergoes a transformation in the oven until the edges are crisp and the center is molten.¹

The secret to a truly great lasagne isn’t just the ingredients; it’s the rest. A lasagne cut straight from the oven will slide into a puddle; a rested lasagne holds its architectural integrity, revealing every beautiful, distinct layer.

The Lasagne Anatomy

While every family has a “secret” recipe, most fall into two distinct stylistic camps. This recipe follows the Ricotta Style, which offers a brighter, creamier contrast to the savory meat.²

Element	Component	Purpose
The Soul	Beef & Sausage Ragu	Provides a deep, savory, and complex umami base.
The Cloud	Herbed Ricotta	A light, creamy layer that balances the heavy meat.
The Structure	Lasagne Sheets	The “bones” of the dish; provides the essential bite.
The Blanket	Low-Moisture Mozzarella	Creates the iconic golden-brown, stretchy crust.

Ingredients

The Hearty Ragu

1 lb Ground beef (80/20)
1 lb Italian sausage (casing removed)³
1 Large onion, finely diced
3 cloves Garlic, minced
2 cans (28 oz each) Crushed tomatoes or tomato purée⁴
2 tbsp Tomato paste
1 tsp Dried oregano & 1 tsp Dried basil
Salt & Pepper to taste

The Cheese Filling

15 oz Whole milk ricotta cheese⁵
1 large Egg (to bind the cheese)⁶
1/2 cup Freshly grated Parmesan cheese⁷
1/4 cup Fresh parsley, chopped⁸
Pinch of Nutmeg (the secret flavor booster)

The Assembly

12–15 Lasagne noodles (boiled or high-quality no-boil)
4 cups Shredded mozzarella cheese
1/2 cup Parmesan (for the top)⁹

Step-by-Step Instructions

1. The Slow-Simmered Ragu

In a large pot, brown the beef and sausage together. Drain the excess fat. Add the onion and garlic, sautéing until soft. Stir in the tomato paste, crushed tomatoes, and dried herbs.

The Pro Secret: Simmer your sauce for at least 45 minutes on low heat. This reduces the water content and intensifies the flavor, ensuring your lasagne isn’t “watery” after baking.

2. The Creamy Herb Blend

In a medium bowl, whisk the ricotta, egg, Parmesan, parsley, and nutmeg until smooth. The egg is crucial here—it sets the ricotta so it doesn’t leak into the sauce layers.

3. The Architecture (Layering)

Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, begin the construction:

Bottom: A thin layer of meat sauce (prevents sticking).
Layer 1: Noodles → Ricotta mixture → Meat sauce → Mozzarella.¹⁰
Repeat: Repeat until you reach the top of the dish (usually 3–4 layers).
Top: Final layer of noodles → Heavy meat sauce → Remaining Mozzarella and Parmesan.

4. The Two-Stage Bake

Cover the dish tightly with foil (spray the underside of the foil with oil so the cheese doesn’t stick!).

Bake 1: Covered for 25 minutes. This steams the noodles and melts the core.
Bake 2: Uncovered for 20–25 minutes. This creates the “GBD” (Golden Brown & Delicious) crust.

5. The Rest (Mandatory)

Remove from the oven and let it sit for 15–20 minutes before slicing.

Flavor and Texture Notes

This lasagne is dense and deeply satisfying. The sausage adds a hint of fennel and spice that cuts through the rich beef, while the nutmeg in the ricotta provides a subtle, “what is that?” aromatic quality that mimics a traditional Italian Béchamel. The texture is a journey from the crispy, almost-burnt cheese on the corners to the soft, velvety center.

Tips and Variations

The No-Boil Trick: If using “No-Boil” noodles, add an extra 1/2 cup of water to your sauce. The noodles will absorb that liquid to soften, leaving your sauce perfectly thick.
Veggie Boost: Sauté spinach and squeeze out all the water, then mix it directly into the ricotta for a “Lasagne Verde” vibe.
White Lasagne: Swap the red sauce for a Garlic Parmesan Cream sauce and use shredded chicken and roasted mushrooms.
Storage: Lasagne freezes beautifully. Cut into individual portions, wrap in parchment and foil, and freeze for up to 3 months.

FAQ

Why is my lasagne watery?

This usually happens for two reasons: either the meat sauce wasn’t simmered long enough to evaporate excess water, or the noodles were added while still dripping wet.

Can I make this ahead of time?

Yes! You can assemble the entire dish 24 hours in advance and keep it in the fridge. Just add 10 minutes to the covered baking time since you’ll be starting from a cold temperature.

What’s the best cheese to use?

Always grate your own Mozzarella from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which interferes with that perfect, gooey melt.

Conclusion

Classic Lasagne is more than just a recipe; it’s an event. Whether it’s a Sunday family dinner or a meal-prep feat for the week, it remains the undisputed heavyweight champion of the oven.

Would you like me to suggest a recipe for a “Zesty Garlic Caesar Salad” to serve as a crisp side dish, or perhaps help you find a “Vegetarian Roasted Eggplant” version of this lasagne?