Classic Lasagna

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My go-to lasagna recipe features oven-ready noodles, a rich meat sauce, and four types of cheese.

I love this lasagna recipe because it combines the familiar taste of the lasagna I grew up on with the sophistication of a restaurant-style dish. It’s also easy to make, thanks to the use of oven-ready or no-boil lasagna noodles, which not only save time and effort but also taste remarkably similar to fresh homemade pasta. The noodles are layered with a flavorful meat sauce made with Italian sausage, vegetables, crushed tomatoes, and cream, as well as creamy ricotta, gooey mozzarella, and Parmesan cheese. Baked until bubbly and golden, it’s the perfect cozy dish for a crowd, and it reheats and freezes well, too. This is definitely my go-to lasagna recipe!

What you’ll need to make lasagna

No-boil lasagna noodles are a wonderful product available in the pasta section of most supermarkets. I like the Barilla brand. They do not need to be boiled before using, which means you don’t have to worry about them slopping around and sticking together, which is always an issue when using regular lasagna noodles to prepare lasagna.

Step-by-Step Instructions

1. Make the Sauce

Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.

Pulse until minced but not puréed, so that they melt into the sauce.

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.

Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.

Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables.

Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.

Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.

Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves.

Stir and bring to a boil.

Reduce the heat and simmer until the sauce is thickened, about 20 minutes.

Add the sausage back to the pot.

Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

2. Make the Ricotta Filling

Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade.

Process until evenly combined, then add the basil.

Pulse until the basil is finely chopped.

3. Assemble the Lasagna

Spread about 1-1/2 cups of sauce in the bottom of the baking dish.

Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.

Spread the ricotta mixture evenly over the noodles.

Sprinkle with 3/4 cup mozzarella cheese.

Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Reggiano.

Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.

Remove from the oven and let stand for 15 to 20 minutes before serving.

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