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Ultimate Classic Meat Lasagna

A rich, hearty, and deeply comforting classic lasagna featuring layers of slow-simmered meat Bolognese, a creamy ricotta and herb filling, and melted mozzarella, baked to a bubbling, crispy perfection.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: American-Italian, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 4 cloves garlic minced
  • 1 lb ground beef 85% lean
  • 0.5 lb ground pork
  • 0.5 cup dry red wine
  • 28 oz crushed tomatoes 1 large can
  • 15 oz tomato sauce 1 can
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
Cheese Filling
  • 32 oz whole milk ricotta cheese
  • 1 large egg lightly beaten
  • 0.5 cup Parmesan cheese grated, plus more for top
  • 0.25 cup fresh parsley chopped
  • 0.25 tsp ground nutmeg
Assembly
  • 12-15 lasagna noodles boiled or no-boil
  • 4 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated (for topping)

Equipment

  • Dutch oven or large pot
  • 9x13 inch Deep Baking Dish
  • Mixing bowls
  • Large Pot (for boiling noodles)
  • Aluminum foil

Method
 

  1. Heat oil in a large pot. Sauté onion, carrots, and celery until soft (8-10 mins). Add garlic and cook for 1 minute.
  2. Add ground beef and pork; cook until browned. Stir in tomato paste and cook for 2 minutes.
  3. Deglaze with red wine, reducing by half. Add crushed tomatoes, tomato sauce, oregano, and basil. Simmer on low for at least 1 hour.
  4. Combine ricotta, egg, 1/2 cup Parmesan, parsley, and nutmeg in a bowl.
  5. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  6. Spread a thin layer of meat sauce in the dish. Top with noodles.
  7. Layer half the ricotta mixture, 1/3 of meat sauce, and 1/3 of mozzarella. Repeat layers once more.
  8. Top with final noodles, remaining sauce, remaining mozzarella, and remaining 1/2 cup Parmesan.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 20-25 minutes until bubbly and browned.
  10. Let rest for at least 20 minutes before slicing to set.

Notes

Do not skip the resting time; it is essential for keeping the layers intact when slicing. For a darker crust like the image, broil for 2-3 minutes at the end of baking.