Classic Lasagna
  • 1½ boxes lasagna noodles (20 noodles)
For the meaty sauce layer...
  • 120 ounces marinara sauce
  • 2 lbs. ground beef
  • 1 lb. sweet Italian sausage
For the ricotta layer...
  • 1 32-ounce tub ricotta cheese
  • 2 eggs
  • 1 cup parmesan cheese
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. Mrs. Dash garlic & herb
For the Béchamel sauce...
  • 5 Tbl. butter
  • 4 Tbl. flour
  • 4 cups milk
  • 2 tsp. salt
  • ½ tsp. freshly grated nutmeg
For the meaty sauce layer...
  1. Brown ground beef and Italian sausage (casings removed). Drain; combine with marinara sauce.
For noodle layer...
  1. Cook lasagna noodles according to package instructions.
For ricotta layer...
  1. Whisk together ricotta cheese, parmesan cheese, eggs and seasoning.
For Béchamel layer...
  1. Heat milk in a saucepan to just boiling. Melt butter in a medium sauce pan. Whisk in flour; cook for 3 minutes. Add hot milk 1 cup at a time, stirring constantly until incorporated. Bring to a boil, then reduce to simmer for 10 minutes. Season with salt and nutmeg.
To assemble...
  1. Cover bottom of lasagna pan with sauce; then lasagna noodles. Spread ricotta layer; sprinkled with mozzarella cheese and ladle or two of béchamel sauce. Repeat 3-4 more times. Top with mozzarella.
  2. Preheat oven to 350 degrees. Bake lasagna for 1 -1½ hours until hot & bubbly. May need to tent loosely with foil if cheese begins to brown. Allow to stand 30 minutes before serving.
For spooky face layer....
  1. See our Italian Meatball post and get your creative happy on.
Recipe by Lemony Thyme at