Classic Lasagna

    2 hours 40 mins

    Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

    213 people made this

    Serves: 10 

    • 9 lasagna noodles
    • 1 tablespoon olive oil
    • 450g minced beef
    • 450g bulk Italian sausage
    • 1 (450g) can sliced mushrooms, drained
    • 1 teaspoon garlic salt
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried Italian basil
    • 4 (450g) cans tomato sauce
    • 1 pinch salt and pepper to taste
    • 1 (450g) container ricotta cheese
    • 3 eggs, beaten
    • 1/3 cup (25g) grated Parmesan cheese
    • 450g shredded mozzarella cheese

    Prep:30min  ›  Cook:2hr10min  ›  Ready in:2hr40min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
    3. Cook the minced beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
    4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
    5. Ladle enough of the meat sauce into a 24cmx 32cm baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 100g of mozzarella cheese.
    6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

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    Reviews in English (165)


    my daughter loved it! I would make this again  -  14 Jul 2010


    This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again.  -  30 May 2008  (Review from Allrecipes US | Canada)


    This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious.  -  24 Mar 2008  (Review from Allrecipes US | Canada)