Classic Spaghetti Bolognese
2 hr 15 min
Rich, meaty sauce that simmers for hours — worth every minute. The kids clear their plates every time.
pastaitalianbeef
Classic Homemade Lasagna
Our go-to lasagna recipe — layers of rich meat sauce, creamy cheese, and tender noodles. Makes enough for the whole family and freezes beautifully.
Instructions
- 1
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and set aside.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over, about 6-8 minutes. Add the onion and garlic, cook until softened, about 3-4 minutes.
- 3
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for 15-20 minutes until the sauce thickens slightly and the flavors meld together.
- 4
Meanwhile, mix the ricotta cheese, egg, and half the mozzarella in a bowl until well combined. Season with a pinch of salt and pepper.
- 5
Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Layer half the noodles over the sauce, then spread half the ricotta mixture over the noodles.
- 6
Add half the remaining meat sauce, then repeat with remaining noodles, ricotta mixture, and meat sauce. Top with the remaining mozzarella and sprinkle with Parmesan cheese.
- 7
Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 15-20 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.
Per average serving
758
Calories
kcal
49.5
Protein
g
56.3
Carbs
g
38.2
Fat
g
5g
Fiber
8.8g
Sugar
927mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
758
Calories
kcal
49.5
Protein
g
56.3
Carbs
g
38.2
Fat
g
5g
Fiber
8.8g
Sugar
927mg
Sodium
Tips from the kitchen
- Pull the noodles out a minute before the package says. They'll keep cooking in the oven, and mushy noodles are the fastest way to wreck the layers.
- Let the meat sauce simmer the full 15-20 minutes. It needs that time to thicken, otherwise the liquid runs out into the dish and you end up with soup under your lasagna.
- Spread that thin layer of sauce on the bottom of the dish before anything else. It keeps the first layer of noodles from sticking to the pan.
- Don't skip the 10 minute rest after it comes out. Cut into it too soon and the layers slide apart on the plate. Let it set up first.
- Keep the foil tented or sprayed so it doesn't sit on the cheese. Otherwise half your mozzarella peels off when you uncover it.
Ways to vary it
- Swap the ground beef for ground pork, or do half beef half pork, if you want a softer flavor in the sauce.
- A handful of chopped spinach stirred into the ricotta mixture works nicely if you want some greens in there.
- Toss a pinch of red pepper flakes into the sauce while it simmers for a little heat.
Storage & leftovers
Covered in the fridge it keeps about 4 days, and honestly the flavor is better on day two. It freezes well too, either the whole pan or in cut portions, for up to 3 months. Reheat covered at 350°F until hot through, and add a splash of water if it looks dry.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the cheese nicely. Garlic bread for mopping up the sauce never hurts either.
UC
By Untrained ChefPublished 8 February 2026 · Updated 11 July 2026
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