Welcome to my kitchen! Today, I'm sharing my old-fashioned lasagna recipe – the kind my grandmother used to make, with layers of rich meat sauce, creamy ricotta, and gooey mozzarella. It's a labor of love that feeds a crowd and fills the house with an irresistible aroma.
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This recipe is all about simplicity and comfort. No fancy shortcuts – just honest ingredients and time-honored techniques. Whether you're making it for a Sunday dinner or a holiday gathering, this lasagna is sure to become a family favorite.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef
Ground beef provides the hearty base. For a leaner option, use ground turkey or Italian sausage (remove casings).
1 medium onion, finely chopped
Onion adds sweetness and depth. Use yellow or sweet onion; if you're short on time, use 1 cup frozen chopped onion.
3 cloves garlic, minced
Garlic is essential for flavor. Fresh is best, but you can use 1 teaspoon garlic powder in a pinch.
1 can (28 oz / 800g) crushed tomatoes
Crushed tomatoes give a smooth sauce. If you prefer chunkier, use diced tomatoes and blend slightly. San Marzano are top-tier.
1 can (6 oz / 170g) tomato paste
Tomato paste adds richness and color. Double-concentrated paste gives even more flavor.
1 cup (240ml) water
Water thins the sauce to the right consistency. You can substitute red wine for extra depth.
2 teaspoons dried oregano
Oregano is a classic Italian herb. If you have fresh, use 2 tablespoons chopped.
1 teaspoon dried basil
Basil adds a sweet, aromatic note. Use 1 tablespoon fresh if available.
Salt and pepper to taste
Seasoning is key. Taste the sauce and adjust.
12 lasagna noodles (about 12 oz / 340g)
Use no-boil noodles to save time, or regular noodles that you boil until al dente. Gluten-free noodles work too.
15 oz (425g) ricotta cheese
Ricotta creates creamy layers. For a lighter option, use cottage cheese (drained).
1 large egg
The egg binds the ricotta mixture, preventing it from becoming watery.
1/2 cup (50g) grated Parmesan cheese
Parmesan adds a salty, nutty flavor. Freshly grated is best; use Pecorino Romano for a sharper taste.
3 cups (340g) shredded mozzarella cheese
Mozzarella gives that stretchy, gooey texture. Low-moisture part-skim melts best; whole milk is richer.
Tips & Tricks
- Don't overcook the noodles – boil them 1 minute less than the package directs, as they'll continue cooking in the oven.
- Drain the ricotta if it's watery to avoid a soggy lasagna.
- Let the lasagna rest for at least 15 minutes after baking to set the layers.
- Use a deep 9×13-inch baking dish to prevent overflowing.
Pro Tips
Step-by-Step Instructions
1. Make the meat sauce
In a large skillet over medium heat (350°F / 175°C), brown the ground beef with the onion until the beef is no longer pink, about 8-10 minutes. Add the garlic and cook for 1 minute until fragrant. Drain any excess fat.
2. Add tomatoes and seasonings
Stir in the crushed tomatoes, tomato paste, water, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low (275°F / 135°C) and let it bubble gently for 20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
3. Cook the noodles
Meanwhile, bring a large pot of salted water to a boil (212°F / 100°C). Cook the lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and rinse with cool water to stop cooking, then lay them flat on a towel.
4. Mix the ricotta filling
In a medium bowl, combine the ricotta, egg, and 1/4 cup of the Parmesan. Stir until smooth. Season with a pinch of salt and pepper.
5. Preheat oven and assemble
Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Place 3 noodles on top, overlapping slightly. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining meat sauce, and sprinkle with 1 cup of mozzarella. Repeat layers twice more, ending with a final layer of noodles, remaining sauce, and the rest of the mozzarella and Parmesan.
6. Bake the lasagna
Cover the dish with foil (sprayed with cooking spray to prevent sticking). Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C).
7. Rest and serve
Let the lasagna rest for 15 minutes before slicing. This allows the layers to set, making it easier to cut and serve. Garnish with fresh basil if desired.
Delicious Variations
Vegetarian
Substitute the ground beef with 2 cups of sautéed mushrooms and zucchini.
Spicy
Add 1/2 teaspoon red pepper flakes to the meat sauce.
Meatless with Spinach
Add 10 oz frozen chopped spinach (thawed and squeezed dry) to the ricotta mixture.
How to Store Old Fashion Lasagna Recipe
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual slices in the microwave for 1-2 minutes, or cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through.
Frequently Asked Questions
Q: Do I need to boil the lasagna noodles before baking?
Yes, unless you use no-boil noodles. Regular noodles need to be boiled until al dente to ensure they soften properly during baking.
Q: Can I make lasagna ahead of time?
Absolutely. Assemble the lasagna, cover it, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it starts cold.
Q: How do I prevent my lasagna from being watery?
Make sure to drain the ricotta if it's watery, and avoid over-saucing. Also, let the lasagna rest after baking so the juices can be absorbed.
Q: What can I substitute for ricotta cheese?
You can use cottage cheese (drained) or a mixture of cream cheese and milk for a similar creamy texture.
Q: Can I freeze lasagna?
Yes, lasagna freezes beautifully. Assemble it, wrap tightly, and freeze before baking, or bake first and then freeze the cooled leftovers.
I hope you enjoy making this old-fashioned lasagna as much as my family does! Have you tried a different twist? Let me know in the comments below. Happy growing!
Old Fashion Lasagna Recipe
Old Fashion Lasagna Recipe: a hearty, cheesy classic made with ground beef, rich tomato sauce, and tender noodles. Perfect for family dinners.
🧂 Ingredients
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1 can (6 oz / 170g) tomato paste
- 1 cup (240ml) water
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 12 lasagna noodles (about 12 oz / 340g)
- 15 oz (425g) ricotta cheese
- 1 large egg
- 1/2 cup (50g) grated Parmesan cheese
- 3 cups (340g) shredded mozzarella cheese
📋 Instructions
- 1Make the meat sauce — In a large skillet over medium heat (350°F / 175°C), brown the ground beef with the onion until the beef is no longer pink, about 8-10 minutes. Add the garlic and cook for 1 minute until fragrant. Drain any excess fat.
- 2Add tomatoes and seasonings — Stir in the crushed tomatoes, tomato paste, water, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low (275°F / 135°C) and let it bubble gently for 20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
- 3Cook the noodles — Meanwhile, bring a large pot of salted water to a boil (212°F / 100°C). Cook the lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and rinse with cool water to stop cooking, then lay them flat on a towel.
- 4Mix the ricotta filling — In a medium bowl, combine the ricotta, egg, and 1/4 cup of the Parmesan. Stir until smooth. Season with a pinch of salt and pepper.
- 5Preheat oven and assemble — Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Place 3 noodles on top, overlapping slightly. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining meat sauce, and sprinkle with 1 cup of mozzarella. Repeat layers twice more, ending with a final layer of noodles, remaining sauce, and the rest of the mozzarella and Parmesan.
- 6Bake the lasagna — Cover the dish with foil (sprayed with cooking spray to prevent sticking). Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C).
- 7Rest and serve — Let the lasagna rest for 15 minutes before slicing. This allows the layers to set, making it easier to cut and serve. Garnish with fresh basil if desired.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
