Classic Lasagna

The main course for the South Arm Community Kitchen is a Classic Lasagna. Lasagna noodle is a wide and flat type of pasta.


Kids will love this cheesy Classic Lasagna. It is great for pot luck.


  • 12 lasagna noodles
  • 1 tub (475g) extra smooth ricotta cheese
  • 2 eggs
  • 1 pinch pepper
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Tomato Meat Sauce
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1/3 cup tomato paste
  • 2 cans tomato sauce
  • 2 bay leaves
  • 3 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh basil or 2 teaspoons dried basil


Source: this recipe is adapted from Canadian Living

Serves 12


Classic-Lasagna-29To prepare the tomato meat sauce, in a deep sauce pan, heat oil over medium heat; cook onions until translucent.Add garlic, carrot and celery, stirring occasionally, until vegetables softened, about 5 minutes.
Classic-Lasagna-3Add beef; breaking up with back of wooden spoon; cook until browned and liquid has evaporated, about 6 minutes.
Classic-Lasagna-6Add oregano, basil (if using dried ones), bay leaves and black pepper.
Classic-Lasagna-8Stir in tomato paste and tomatoes and simmer, stirring occasionally, until slightly thickened, about 30 minutes.Stir in fresh basil (if using).

Discard bay leaves from meat sauce.

The tomato meat sauce can be make ahead.

Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.

Classic-Lasagna-4Meanwhile, in a large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente.Drain.
Classic-Lasagna-10Arrange noodles in single layer on towels.
Classic-Lasagna-12In a small bowl, combine ricotta, eggs and pepper.

Stir until smooth.

Classic-Lasagna-14In a 13″x9″ (3L) baking dish, spread 1 1/2 cups of the meat sauce.
Classic-Lasagna-15Arrange noodles over meat sauce.
Classic-Lasagna-17Sprinkle with half of the mozzarella cheese.Top with 2 1/2 cups of the meat sauce, then another layer of noodles.
Classic-Lasagna-19Spread the ricotta mixture over the noodles evenly with a spatula.
Classic-Lasagna-20Top with last layer of noodles.
Classic-Lasagna-22Repeat with remaining meat sauce and mozzarella cheese.Sprinkle with Parmesan cheese.
Classic-Lasagna-23Cover with aluminium foil.Bake in 375ºF (190ºC) oven for 45 minutes.

Uncover and bake until cheese is golden, about 15 minutes.

Loosely cover with foil and let stand for 30 minutes before serving.

Cut into squares to serve.

If make ahead; cover with plastic wrap and refrigerate for up to 3 days.

This Post Has One Comment

  1. Lena

    If you prefer a creamier taste, you could replace the ricotta cheese with a bechamel sauce. On the other hand if you were lazier, there’s always “bake-ready” lasagna noodles so you don’t need to boil them. 😀 Vegetarians can always replace the meat with spinach and mushrooms instead too (yum!).

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