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Best Classic American Lasagna Recipe

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 12 people

Ingredients
  

  • 1 1/2 lbs ground beef
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 can diced tomatoes 28 ounces
  • 2 cans tomato paste 6 ounces each
  • 2 tbsp brown sugar
  • 1 tbsp chopped fresh basil
  • 1 tsp oregano
  • 2 1/2 tsp salt divided
  • 1 tsp Italian seasoning
  • 1 pint part-skim ricotta cheese
  • 12 dry lasagna noodles
  • 1/2 cup Parmesan cheese grated
  • 2 large eggs beaten
  • 2 tbsp dried parsely sliced
  • 1 lb mozzarella cheese shredded

Instructions
 

  • Cook ground beef, onion and garlic in a large skillet over medium heat until thoroughly browned; drain fat
  • Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 tsps salt, oregano and italian seasoning. Simmer meat sauce, sir occassionally, for 30-45 minutes
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water according to package directions until al dente, approximately 8 minutes. Drain, rinse with cold water, lay noodles on flat towels to dry. If needed, blot dry.
  • In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley and 1 tsp salt.
  • Preheat oven to 375 degrees
  • To assemble, layer 1/3 of noodles on the bottom of a 9x13 baking dish. Cover with 1/2 of the ricotta mixture. Next, add 1/2 of the mozzarella cheese. Next, add 1/3 of the meat sauce. Repeat these layers. Top with remaining noodles and meat sauce. Top with remaining mozzarella and Parmesean cheese.
  • Cover with foil and make sure the foil doesn't touch the cheese. To keep cheese from getting stuck to the foil, you can also spray the foil with cooking spray in advance.
  • Bake in preheated oven covered for 45 minutes. Uncover and continue baking for 10 minutes.
  • Remove from oven, and let stand for 10 minutes before serving.

Notes

Freezing Instructions:
Assemble and bake lasagna as instructed. Allow to cool completely. Cover really well with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, you can thaw in the fridge for 24 hours, or bake from frozen for 1 ½ hours (covered with aluminum foil, but remove the plastic wrap). Then uncover and bake for another 45 minutes or so, or until the lasagna is hot and bubbly.