I love a classic homemade lasagna recipe, like this one.

Classic Homemade Lasagna l SimplyScratch.com

This is hands down the best lasagna my lips have ever had the pleasure to come across. The sauce is made with San Marzano plum tomatoes, Italian sausage and just the right amount of herbs.

I only get to eat it once a year when Pat’s on one of his hunting trips {because he’s not the biggest fan of ricotta, I know right?}. So when he’s gone hunting is when I get to cook all the things us girls like… and that he doesn’t. And every time I make this recipe I think to myself… ‘dangggg I need to make this more often’… it’s that good.

The girls and I even had the leftovers the next night for dinner and they’re always good if not better then the night before. I swear something magical happens to Italian dishes in the fridge overnight.

Classic Homemade Lasagna l SimplyScratch.com

So I know what this looks like. It looks like an obscene amount of ingredients. But as you scroll through… you’ll see it’s not really. Okay, maybe just semi-obscene.

Classic Homemade Lasagna l SimplyScratch.com

So I start by chopping up a large yellow onion. I heated a large Dutch oven on medium heat with a tablespoon of olive oil and started to sauté those.

Classic Homemade Lasagna l SimplyScratch.com

Then I smash, peel and mince up the two cloves of garlic and added that in with the softening onions.

Classic Homemade Lasagna l SimplyScratch.com

Right after the garlic I threw in the pound of both ground Italian sausage and ground sirloin and just kept cooking it over medium heat.

Classic Homemade Lasagna l SimplyScratch.com

Continue to cook the meat thoroughly until there is no trace of pink left; do not drain off the fat!

Classic Homemade Lasagna l SimplyScratch.com

Then I measure and throw in the teaspoon of kosher salt, and a tablespoon of each dried basil, parsley flakes and oregano.

Classic Homemade Lasagna l SimplyScratch.com

To make the sauce for this classic homemade lasagna, you’ll need 12 ounces of tomato paste, I know it seems like a lot… but trust me.

Classic Homemade Lasagna l SimplyScratch.com

Scrape out and add all of the tomato paste into the pot.

Classic Homemade Lasagna l SimplyScratch.com

Next you’ll need a large can of whole San Marzano tomatoes. These are like the corvette of tomatoes and they make for an excellent, less acidic sauce. And when making lasagna, I like to pull out the big guns.

Ps. you don’t have to buy a can that say ‘with basil’, it really doesn’t matter as long as they’re whole San Marzanos.

Classic Homemade Lasagna l SimplyScratch.com

Now let’s make a hand-crushed sauce! Simply pluck out a tomato, hold it in your hand like so.

Classic Homemade Lasagna l SimplyScratch.com

And squeeze the life out of it. I like to do this over the pot because they contain some juice and so the pot can catch the juices that squirt out. Add the crushed tomatoes and (of course any juices) into the pot.

And so now you can tell everyone that you make a hand-crushed tomato sauce. They’ll be impressed and you’ll feel A-W-E-S-O-M-E!

Classic Homemade Lasagna l SimplyScratch.com

Next, pour any remaining sauce out of the can and then I add 1/4 cup of water back into the can to loosen any sauce that’s still clinging to the sides. I swirl the water around and pour all of that in to the pot as well.

Classic Homemade Lasagna l SimplyScratch.com

Then, stir until the ingredients are all combined. Smells heavenly.

Classic Homemade Lasagna l SimplyScratch.com

Reduce the heat to low, put a lid on it and let it simmer for 45 minutes, I stirred it only occasionally.

Classic Homemade Lasagna l SimplyScratch.com

While that’s simmering away on the stove-top I grated the 16 ounces of mozzarella cheese. I reserved 1/2 cup for the ricotta and popped the rest into the fridge.

Classic Homemade Lasagna l SimplyScratch.com

Then I moved on to making the ricotta filling. I start with 3 cups of whole milk ricotta. I like to use whole milk ricotta because it’s rich and more authentic. But if you want to use… the other kind {aka cottage cheese}… then go on right ahead. I won’t judge.

Classic Homemade Lasagna l SimplyScratch.com

To that I cracked a couple of eggs and added a half teaspoon of black pepper.

Classic Homemade Lasagna l SimplyScratch.com

Then I tossed in two tablespoons of fresh chopped parsley. I’m using fresh in the filling so the green specks stand out in the sea of red and white, ya dig?

Classic Homemade Lasagna l SimplyScratch.com

And then lastly I add in the half cup of  both grated Parmesan and Mozzarella.

Classic Homemade Lasagna l SimplyScratch.com

Stir…

Classic Homemade Lasagna l SimplyScratch.com

…until everything is incorporated. Depending on how much time you have left on the sauce, you might want to put it in the fridge too.

Classic Homemade Lasagna l SimplyScratch.com

Once the sauce has finished simmering, I like to set up a lasagna making station. Keeps me organized and I like need that.

Classic Homemade Lasagna l SimplyScratch.com

First let’s talk noodles. These noodle sheets are the bomb! Yup I said it. Who wants to boil noodles only to have them tear and who wants to dirty one more pot? Not this girl. These noodles don’t need to be boiled! Just simply lay and build, layyyyy and build. These sheets not only fit perfectly but they also shave off a lot of time in lasagna making so I highly recommend using them!!

Let’s build this classic homemade lasagna, shall we?

Classic Homemade Lasagna l SimplyScratch.com

So I lightly oiled my baking dish. Scooped out about a cup of sauce and schmeared it all around. Then I layered like this; Noodles, 1/3 of the ricotta mixture, then a cup and a half of sauce.

Classic Homemade Lasagna l SimplyScratch.com

Spread the sauce around and top with a 1/2 cup of grated Mozzarella.

Classic Homemade Lasagna l SimplyScratch.com

Layer again… noodles, 1/3 of the ricotta mixture, then another cup of sauce and a sprinkle a 1/2 cup of Mozzarella.

Classic Homemade Lasagna l SimplyScratch.com

Noodles again… remaining ricotta mixture…

Classic Homemade Lasagna l SimplyScratch.com

Next a cup of sauce again.

Classic Homemade Lasagna l SimplyScratch.com

Then one final noodle layer… remaining sauce and then dump the remainder of the Mozz all over the top. Bake in a preheated 375 degree oven for 30 to 40 minutes rotating the pan half way through.

Classic Homemade Lasagna l SimplyScratch.com

Boom. Classic homemade lasagna, baby.

Classic Homemade Lasagna l SimplyScratch.com

Multiple layers of deliciousness are going on in this classic homemade lasagna!

Classic Homemade Lasagna l SimplyScratch.com

Yup, I ate this monster of a piece and the salad. Hey I’m a hunters widow and it’s how I cope.

 

Enjoy! And if you give this Classic Homemade Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Classic Homemade Lasagna l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Classic Homemade Lasagna
Yield: 10

Classic Homemade Lasagna

Delicious. Cheesy. Classic. Layers of homemade sauce, with ricotta, mozzarella cheese and noodles baked until perfection.

Prep Time 1 hour 35 minutes
Cook Time 30 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 1 pound ground sirloin
  • 1 pound ground Italian sausage
  • 1 large yellow onion, chopped
  • 2 whole garlic cloves, smashed, peeled and minced
  • 1 teaspoon kosher salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 (28 ounces) can whole San Marzano tomatoes
  • 12 ounces tomato paste
  • 1/4 cup water
  • 3 cups whole milk ricotta
  • 2 whole eggs
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 4 cups (16 ounces) grated Mozzarella cheese, divided
  • 16 Flat "No Boil" lasagna noodles

Instructions

For the Sauce:

  1. In a large Dutch oven or pot over medium heat; sauté chopped onion in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat browned.
  2. Measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano.
  3. Add in the 12 ounces of tomato paste.
  4. Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices) and add it to the pan. Add any remaining sauce from the can. I like to add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.
  5. Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes.
  6. While the sauce is simmering make the ricotta mixture.
  7. In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.
  8. To Assemble the Lasagna:
  9. Lightly coat a 13x9 baking pan with olive oil and preheat your oven to 375 degrees.
  10. Spread 1 cup of sauce on the bottom of the baking pan.
  11. Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture {spread it out}. Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 to 3/4 cup of Mozzarella.
  12. Layer 2: 4 Noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 to 3/4 cup of Mozzarella.
  13. Layer 3: 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce (no cheese).
  14. Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so of Mozzarella.
  15. Bake the lasagna for 30-40 minutes (rotating the pan halfway through) or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

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