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+ servings

Classic Ricotta Lasagna

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 servings
Author Si Foster, adapted from Allrecipes


  • 1 pound sweet Italian sausage
  • 3/4-1 lb lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic crushed
  • 1 28 ounce can crushed tomatoes
  • 2 6 ounce cans tomato paste
  • 2 6.5 ounce cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1 tablespoon Italian seasoning OR dried: 1 teaspoon parsley 1 teaspoon oregano, 1 teaspoon thyme
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 12 lasagna noodles* see notes
  • olive oil
  • 16 ounces ricotta cheese
  • 1 egg
  • 1 pound mozzarella cheese sliced
  • 1 cup grated Parmesan cheese


  1. Cook sausage, ground beef, onion, and garlic over medium heat until well browned, drain off fat and discard.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basi, Italian seasoning, 1 tablespoon salt, pepper.
  3. Simmer, covered, for about 1 hour, stirring occasionally.
  4. Bring a large pot of lightly salted water to a boil.
  5. Cook lasagna noodles in boiling water for 8 minutes.
  6. Drain pasta toss with a bit of olive oil, set aside.
  7. In a mixing bowl using a fork, combine ricotta cheese with egg.
  8. Preheat oven to 375 degrees.
  9. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 pieces of cooked pasta lengthwise over meat sauce.
  10. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  11. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  12. Cover with foil, to prevent sticking, spray foil with cooking spray (side facing lasagna).
  13. Bake for 30 minutes.
  14. Remove foil, and bake an additional 25-30 minutes.
  15. Cool for 15 minutes before serving.

Recipe Notes

-If freezing leftovers, bake first, let cool, then freeze. -You may add more pasta to this recipe. The last time I made this, I added pasta for a total of about 16-20 pieces per pan.-This recipe is adapted form the original recipe for "the World's Best Lasagna" quite a bit. I adjusted the seasonings to my liking, and drained fat from the meat because I don't like leaving the grease in the sauce, and omitted the sugar. I'm not a fan of fennel seed, so I also omitted the fennel.