Classic Lasagna: At Home

Classic Lasagna

Nova Scotia, Canada


Homemade lasagna is the best. It brings together all of the things we love in a good pasta dish. Noodles, cheese, fresh herbs, delicious meat sauce and occasionally I like to add frozen spinach to the ricotta cheese mixture for a different take. If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place, so let’s get cooking something good for supper!


Lasagna Noodle Hack: Who likes to boil the noodles? No one and I find oven ready noodles have a weird texture, so here’s an easy tip! Place noodles in a 9 x 13 pan and pour hot water over them to submerge all the noodles. Let soak for 30 mins till soft to work with and they will finish cooking in the oven. Easy.

  • 1 lb sweet Italian sausage
  • 1 lb lean ground beef
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 1 – 28 oz can crushed tomatoes
  • 2 –  6 oz cans tomato paste
  • 1 – 15 oz can tomato sauce
  • 1/2 cup white wine
  • 2 tbsp white sugar
  • 1/2 cup fresh basil, chopped
  • 1 tsp fennel seeds
  • 1 tsp ground oregano


  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 lb lasagna noodles
  • 30 oz ricotta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 large egg
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 lb thinly sliced mozzarella cheese about 24 slices or shredded
  • 1 cup freshly grated Parmesan cheese
  • 8 oz package of frozen spinach, drained well (optional)
  • In a large pot over medium heat, add in ground sausage and ground beef
  • Use a spoon to break up the meat into small pieces
  • Add in onion and garlic and cook until meat is well browned, stirring constantly
  • Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley
  • Pour in crushed tomatoes, tomato paste, tomato sauce, and wine
  • Stir well and bring to a simmer
  • Reduce heat to low and simmer 1-4 hours, stirring occasionally
  • Place lasagna noodles into the bottom of a pan
  • Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water
  • Let them soak for 30 minutes, then drain and discard water
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, nutmeg and drained spinach if using
  • Refrigerate until ready to assemble lasagna
  • Preheat oven to 375 F


  • Lightly grease a deep 9 x 13 pan
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan
  • Place 4 noodles on top
  • Spread with 1/3 of the ricotta cheese mixture
  • Top with 1/4 of mozzarella cheese slices
  • Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese
  • Repeat layering two more times to create three complete layers
  • To finish, place a final layer of pasta, topped with another 1 cup of meat sauce
  • Top with remaining mozzarella and Parmesan cheese
  • Cover loosely with aluminum foil
  • Bake in preheated oven for 25 minutes
  • Remove foil, and bake an additional 25 minutes to allow cheese to brown
  • Remove from oven and let stand for 10 mins

Serve warm with a nice Caesar salad and some toasty garlic bread for a great evening meal.




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