Best Classic American Lasagna Recipe

Everyone has a go-to lasagna recipe, and this Classic American Lasagna Recipe is one of our family favorites.  With layers of pasta, ricotta cheese mixture, meat sauce and mozzarella cheese, this delicious dish comes together quickly, tastes amazing, and is perfect whenever you’re feeding a crowd.

Let’s talk about lasagna. It’s a staple dish for every kitchen, but there are literally thousands of great recipes out there and they all claim theirs is the “best classic lasagna recipe.”  

Depending on the recipe you choose, some are more complicated than others. We have a close friend that spends three days making their lasagna recipe due to the sauces.  It’s an amazing recipe, but in our home we need a recipe that comes together faster than three days. That’s where this recipe comes in.

Our favorite way to make lasagna uses simple ingredients and it comes together quickly. With this American lasagna recipe, it only takes about 30 minutes to prep and one-hour to cook. I typically make a double-batch. We have one for dinner, and freeze one for later.

What’s the difference between American Lasagna and Italian Lasagna?

The difference between American Lasagna and Classic Italian Lasagna comes down to the ingredients, and they create two distinct lasagna tastes. American lasagna primarily uses ricotta cheese and meat sauce for each layer. Classic Italian Lasagna doesn’t use ricotta and instead uses béchamel, a simple, creamy white sauce made with milk, butter and flour.

Based on some research, béchamel sauce was used in northern Italy, and ricotta in southern Italy. Using ricotta is much easier than making a béchamel sauce, but this sauce gives a huge difference in the taste too. The creamy béchamel balances the acidity of from the tomatoes and helps keep layers of pasta together.

American Lasagna Recipe Ingredients:

Noodles: We highly recommend you use classic lasagna noodles, such as American Beauty, or whole-wheat pasta.  Follow the package directions, and bring a large pot of lightly salted water to boil. Keep noodles in the boiling water until they’re al dente. This will help maintain the ideal texture in the finished lasagna. We do not recommend using no boil lasagna noodles. We know they look amazing in the package, but they tend to be chewy instead of tender when baked.  They’re just not as good. 

Meat:  Ground beef is our meat of choice for this American Lasagna recipe, and occassionally we use a combination of lean ground beef and Italian sausage. If you’re looking for a slightly lighter option, you could use ground turkey. Be sure to brown ground beef thoroughly over medium heat and drain fat.

Tomato Sauce: The layers of meat sauce is one of the best parts of this recipe. It combines the ground beef with onion, two cloves garlic, diced tomatoes, tomato paste, brown sugar, basil, oregano, Italian seasoning, and a dash of salt. These ingredients simmer together for 30-45 minutes to make a wonderful meat sauce. If you’re in a pinch, you can also use store-bought sauce and add it to the ground beef.  You will definitely loose some of the flavor with a store-bought sauce, but it will save you a little time.

Cheese: Mozzarella cheese, ricotta cheese, and Parmesan cheese are the trinity of lasagna cheeses. For this recipe, mix the ricotta, Parmesan cheese, eggs, and parsley in a medium bowl. The mozzarella cheese comes in later. And please don’t skimp on the Parmesan—it adds a nutty depth that elevates the entire dish. No ricotta? No problem! Cottage cheese works great in this recipe. 

Seasonings:  This lasagna recipe is flavored with fresh basil, dried oregano, dried parsley, salt and black pepper. 

Why This Recipe is a Favorite:

• Crowd pleaser.  Lasagna is a fantastic dish for gatherings. It can be prepared in advance, and its generous portions make it a crowd-pleaser for family dinners, potlucks, or to take to a friend or family member who needs a meal.
• Leftover Magic.  Unlike some dishes that lose their luster the next day, lasagna often improves with time. Leftovers can be even more flavorful as the ingredients meld further while in the refrigerator.
• Customizable.  You can customize homemade lasagna however you’d like with different types of meat, vegetables (hello, spinach lasagna!) and even sauce. Make it your own as you create new recipes from this basic recipe.
• Make Ahead.  As already mentioned, I often make lasagna ahead of time. Sometimes I cover the unbaked lasagna with aluminum foil and let it sit in the fridge overnight with plans to bake it the following day. Other times, it goes in the freezer so that I can thaw it whenever there are busy days ahead. Typically, I always double (or sometimes triple) this recipe because it freezes so well. With easy recipes like this, it’s just as fast to make two lasagnas at the same time as one, and then I have a meal for the future. 

How Assemble Layers of Lasagna:

Layering lasagna isn’t hard, but some people find it confusing initially because of the layers of ricotta, layers of lasagna noodles, and pasta sauce. Here’s how to assemble the whole thing together:

1. Layer 1/3 of Noodles on bottom of 9×13 baking dish
2. Cover with 1/2 of the ricotta cheese mixture
3. Next, cover with 1/2 of the mozzarella cheese
4. Next, add 1/3 of the meat sauce
5. Repeat the layers, then top with the remaining Parmesan

American Lasagna Recipe Tips and Tricks:

• Disposable pans: When I make homemade lasagna, I almost always use a disposable pan instead of a traditional baking dish or casserole dish. Why? If I’m serving the lasagna that same day, it makes clean-up extra easy. If I’m planning to freeze the lasagna for future use, it gives me more flexibility — I can either use the meal for my family or I can give the lasagna to a friend who may need a meal because they just had a baby or came home from the hospital.
• Batch: I always make a double batch (sometimes triple) and freeze the second pan for another day. 

Freezing Instructions:

Assemble and bake lasagna as instructed. Allow to cool completely. Cover really well with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, you can thaw in the fridge for 24 hours, or bake from frozen for 1 ½ hours in a preheated oven (covered with aluminum foil, but remove the plastic wrap). Then uncover and bake for another 45 minutes or so, or until the lasagna is hot and bubbly.

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Slow Cooker

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.

Here are a few other links you may like:

• Prime vs. Choice Beef. Differences Between USDA Meat Grades
• How to Thaw Beef: 4 Best Ways to Defrost Meat Fast & Easy
• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts

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