Lasagna is one of the oldest types of pasta, a classic Italian favorite that consists of layered noodles, cheese, sauce and meat. Lasagna noodles are long, flat noodles with two wavy edges, perfect for placing in a casserole dish and layering with cheese and sauce. Though the classic lasagna includes ricotta and Italian sausage, there are many delicious twists on the tradition: vegetarians can enjoy eggplant or zucchini lasagna, leftover chicken can easily be used in lasagna, and a seafood version with crab and shrimp tastes good, too! Whichever version you choose, those layers of pasta, baked with cheese will give you that traditional comfort food casserole you’ve been craving. Lasagna is derived from Italy, and if you look at the ingredient list, it’s no surprise! The creamy cheese, al dente pasta and Italian-inspired meats make this heritage easy to guess. The original lasagna recipe is said to have used béchamel sauce – a favorite ingredient still used today in classic lasagna recipes. Béchamel sauce is a simple white sauce made from just a few pantry staples. Here’s our recipe for homemade béchamel sauce.

Lasagna can be enjoyed all year long – either for a weeknight meal or for a more special occasion. With its hearty flavors, it can be made in cooler months and enjoyed as a comfort food casserole. Many families also make lasagna as an entrée on Christmas as it’s a crowd-pleaser, easy to make, and both filling and delicious. Another time to devour lasagna? National Lasagna Day on July 29th!

Though the most common way to make lasagna is baking it in a casserole dish, there are other ways to make lasagna as well. You can make a quick-fix lasagna on the stovetop in a skillet, like this Easy Skillet Lasagna recipe, or let the slow cooker do all of the work for you with one of these slow-cooker lasagna recipes: Classic Slow-Cooker Lasagna, Slow-Cooker Spinach Alfredo Lasagna. Looking for a no-mess, fuss-free favorite? This One-Pot Sausage Lasagna is just the ticket.

Here’s how to make our classic lasagna recipe, Italian Sausage Lasagna. This recipe is identical to the recipe included in the 1995 edition of our Betty Crocker Cookbook, and this lasagna continues as a favorite!

What you’ll need:

• 1 lb. bulk Italian pork sausage
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, crushed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
• 1 teaspoon sugar
• 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
• 1 can (15 oz) Muir Glen™ organic tomato sauce
• 12 uncooked lasagna noodles (12 oz)
• 1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
• 2 cups shredded mozzarella cheese (8 oz)
• ¼ cup grated Parmesan cheese

How to:

1. In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.

2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.

3. Heat oven to 350ºF. Cook and drain noodles as directed on package.

4. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

6. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

To make this recipe ahead, cover unbaked lasagna with foil; refrigerate no longer than 24 hours to freeze up to 2 months. Bake covered 45 minutes, then bake uncovered 15-20 minutes longer (35-45 minutes if frozen). Check the center and bake a little longer if necessary until hot and bubbly.