Classic Lasagna Recipe for 9x13 Pan

Lasagna is a hearty, comforting Italian dish that layers rich meat sauce, creamy béchamel or ricotta cheese, and tender pasta for a satisfying meal. This recipe is perfect for feeding a family or entertaining guests, as it makes a large 9×13-inch pan that can be easily baked and served. Its balanced flavors and straightforward steps make it a go-to dish for both beginner and experienced cooks.

Ingredients

1 pound (450g) ground beef or Italian sausage
1 medium onion, finely chopped
3 cloves garlic, minced
24 oz (680g) marinara or tomato sauce
12 lasagna noodles (uncooked)
15 oz (425g) ricotta cheese
2 cups (200g) shredded mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
2 large eggs
2 tablespoons chopped fresh parsley (optional)
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Olive oil for cooking

Instructions

Preheat oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or non-stick spray.
Cook the meat sauce: In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds. Stir in ground beef or sausage, season with salt, pepper, and oregano. Cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

Add tomato sauce: Pour marinara sauce into the skillet with the cooked meat. Stir to combine and let simmer for 10 minutes to meld flavors. Taste and adjust seasoning as needed.
Cook the noodles: While the sauce simmers, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside.
Prepare the cheese mixture: In a bowl, combine ricotta cheese, eggs, chopped parsley (if using), and grated Parmesan. Mix until smooth. Season with a pinch of salt and pepper.

Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish. Layer with 3-4 lasagna noodles, then spread a third of the ricotta mixture over the noodles. Sprinkle with a third of the shredded mozzarella. Repeat layers (meat sauce, noodles, ricotta, mozzarella) two more times, finishing with a layer of meat sauce topped with remaining mozzarella and Parmesan cheese.
Bake the lasagna: Cover the dish with aluminum foil (to prevent sticking, spray foil with non-stick spray or make sure it doesn’t touch the cheese). Bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and golden on top.
Rest and serve: Let the lasagna rest for about 15 minutes after removing from the oven. This helps it set, making it easier to slice and serve.

Tips

Substitutions: Use ground turkey or chicken instead of beef for a leaner option. Vegetarian version can include sautéed vegetables or plant-based meat substitutes.
Cheese options: For a richer flavor, add a layer of béchamel sauce or use a mix of mozzarella and provolone cheese.
Cooking noodles: To prevent sticking, make sure to stir noodles occasionally during boiling and rinse with cold water after cooking.

Storage tip: To prevent the lasagna from drying out, cover tightly with plastic wrap or foil before storing.

Serving Suggestions

Serve hot with a fresh green salad and garlic bread for a complete meal. A drizzle of good-quality olive oil or a sprinkle of fresh basil can add a nice touch just before serving. For a lighter option, pair with steamed vegetables or a simple side of roasted peppers.

Variations

For a vegetarian lasagna, substitute the meat with sautéed spinach, mushrooms, zucchini, or eggplant. You can also replace the marinara with a white sauce (béchamel) and layer with cooked vegetables and cheeses. For a vegan version, use plant-based cheeses and meat substitutes, and opt for a tomato-based sauce without dairy.

Storage and Reheating

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes, checking for even heating.

Frequently Asked Questions

Can I prepare lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it overnight. Just cover it tightly with plastic wrap or foil. When ready to bake, add about 10 extra minutes to the baking time to ensure it’s heated through.

Do I need to boil the noodles before assembling?

While traditional recipes call for pre-cooked noodles, no-boil or oven-ready lasagna noodles are also available and can be used directly in the assembly, saving time. If using regular noodles, boiling is recommended for best texture.

How do I avoid a watery lasagna?

Ensure that the meat sauce is not too watery and drain excess fat after cooking. Let the sauce simmer to thicken slightly before layering. Also, avoid over-wetting the noodles and make sure to drain well after boiling.

Can I freeze lasagna?

Absolutely. Wrap the assembled and cooled lasagna tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed. Frozen lasagna can also be baked directly from frozen, but add about 30 minutes to the baking time.

What if my cheese topping is burning?

To prevent burning, cover the lasagna with foil during the initial baking period. Remove the foil in the last 10-15 minutes to allow the cheese to brown. If the cheese browns too quickly, tent with foil again.

Can I make this lasagna gluten-free?

Yes, substitute regular lasagna noodles with gluten-free alternatives available in stores. Be sure to check that all other ingredients, especially sauces and cheeses, are gluten-free to avoid cross-contamination.

Classic Lasagna Recipe for 9×13 Pan