My Classic Lasagna

Let’s be honest Lasagna is a good hearty comfort food! We love a cheesy lasagna for lunch after a hard morning working, or for dinner after a long day in the barn or as a Sunday meal. Lasagna is enjoyed in our house any meal of the day, well maybe not breakfast!

This Lasagna is a classic recipe which never goes out of style! It is hearty, delicious and CHEESY! I also always make two lasagnas. If I am going to make one I might as well make a second and stick it in the freezer!

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My Classic Lasagna
Prep time
Cook time
Total time
Serves: 8 servings
  • 9 lasagna noodles (some pans may require 12)
  • 1 lb. bulk Italian sausage or ground beef (or a combo of the two)
  • 1 qt. jar spaghetti sauce (I use my own homemade canned sauce, you can use your favorite sauce)
  • 1 pt. jar tomato juice or crushed tomatoes (can just use more spaghetti sauce)
  • 15 oz. ricotta cheese
  • 2 eggs
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  1. Cook lasagna noodles according to package directions; drain.
  2. In a skillet, brown sausage or ground beef over medium heat. Drain off excess fat.
  3. Combine with spaghetti sauce and tomato juice or crushed tomatoes. Bring to a boil, reduce heat; simmer uncovered for 10 minutes until hot. Stir as needed.
  4. Preheat oven to 375 degrees F.
  5. In a bowl, mix ricotta cheese, eggs, salt, pepper and Parmesan cheese together, set aside.
  6. Grease a 13x9-inch baking dish and spread 1 cup of sauce in bottom of pan. Lay three lasagna noodles in bottom of pan (four if using a wider pan), top with half of the ricotta mixture, sprinkle with ¾ cup of mozzarella cheese, a few scoops of spaghetti sauce and repeat they layers. Finish with lasagna noodles, spaghetti sauce and top with ½ cup mozzarella cheese.
  7. Bake for 45 minutes covered and uncover for the last 15 minutes. Bake until bubbly and hot. Remove from oven and let stand 10 minutes before serving.


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