This simple, no-fuss lasagna recipe is simply the best there is. Layers of Italian sausage, ground beef, and loads of cheese make this a dinner recipe you'll turn to again and again.

There's something about lasagna that makes it the ultimate comfort food, don't you think? So it only made since earlier this week when we were expecting our first snow of the season for me to make my favorite lasagna recipe. This is the best classic lasagna recipe I've tried yet-thick and firm with flavorful meat sauce and plenty of cheese! This isn't the kind of lasagna that loses it's layers when you cut a piece, with noodles sliding all over the place...no way-it's thick, sturdy and everything a good lasagna should be! Prepare ahead of time and serve with a salad to impress guests, it also freezes and reheats well (reheat in the oven for best results!)
Ingredients
1 12 oz package no boil lasagna noodles
2 24 oz cans spaghetti sauce
1 lb mild Italian sausage
1 lb ground beef
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
2 tablespoon pesto (I prefer Buitoni brand)
2 eggs
Directions
- Preheat oven to 350 degrees.
- In a large pan, brown ground beef and sausage, set aside in a large bowl.
- Add pesto to meat and mix well.
- Add spaghetti sauce to meat mixture and combine.
- In a separate bowl combine ricotta, eggs, ½ of mozzerella, and ½ of Parmesan.
- Spoon one cup of sauce mixture in the bottom of a 9 by 13 pan.
- Top with lasagna noodles then half of the cheese mixture, then ⅓ remaining sauce mixture.
- Repeat layers of noodles, remaining cheese mixture, additional ⅓ meat sauce.
- Top with remaining sauce and cover with foil.
- Bake for one hour.
- Remove foil, top with remaining Parmesan and mozzarella cheese and cook additional 5 minutes until cheese is golden and bubbly.
- Let sit 15 minutes prior to serving.
The Best Classic Lasagna Recipe. Ever.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Total Time: 1 hour 25 mins
- Yield: 10 1x
- Category: dinner
- Method: baking
- Cuisine: italian
Description
This simple, no-fuss lasagna recipe is simply the best there is. Layers of Italian sausage, ground beef, and loads of cheese make this a dinner recipe you'll turn to again and again.
Ingredients
- 1 12 oz package no boil lasagna noodles
- 2 24 oz cans spaghetti sauce
- 1 lb mild Italian sausage
- 1 lb ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 tbsp pesto (I prefer Buitoni brand)
- 2 eggs
Instructions
- Preheat oven to 350 degrees.
- In a large pan, brown ground beef and sausage, set aside in a large bowl.
- Add pesto to meat and mix well.
- Add spaghetti sauce to meat mixture and combine.
- In a separate bowl combine ricotta, eggs, ½ of mozzarella, and ½ of Parmesan.
- Spoon one cup of sauce mixture in the bottom of a 9 by 13 pan.
- Top with lasagna noodles then half of the cheese mixture, then ⅓ remaining sauce mixture.
- Repeat layers of noodles, remaining cheese mixture, additional ⅓ meat sauce.
- Top with remaining sauce and cover with foil.
- Bake for one hour.
- Remove foil, top with remaining Parmesan and mozzarella cheese and cook additional 5 minutes until cheese is golden and bubbly.
- Let sit 15 minutes prior to serving.
Keywords: classic lasagna
What is your favorite comfort food? Do you like lasagna as much as I do?
Melissa says
best lasagna recipe I've tried yet, the sausage and pesto take it over the top!
★★★★★
tee young says
was very, very good...Will do again, will use spinach next time...Thank You
Debbie c says
Hi, what brand of spaghetti sauce do you use?
Melissa says
Hi Debbie, I normally use Newman's Own Organic Marinara
Debbie c says
Thank you for such a quick reply, l look forward to making it 🙂
Melissa says
No problem Debbie-snowed in here in DC so you caught me on the computer!! Take care ~Melissa
Emily @ Two Purple Couches says
Melissa, this recipe is incredible! I tried it last night (but made a dairy-free modification using a veggie puree instead of ricotta) and it was SO delicious! My husband and I both had seconds, and probably would've had thirds, too, if it didn't make us feel like gluttons! I'm posting my dairy-free version later this week 🙂
★★★★★