The Best Homemade Lasagna is a classic comfort food that brings layers of rich tomato sauce, creamy ricotta, gooey melted cheese, and tender pasta sheets all baked to perfection. It’s the kind of dish that fills your kitchen with amazing smells and your heart with happy memories.
I love making this lasagna when I want to treat my family to something special that feels like a warm hug on a plate. It’s a little bit of effort but so worth it, especially when everyone is gathered around the table sharing stories and passing slices back and forth. My tip is to let it rest a bit after baking – that way, the layers hold together nicely and every bite tastes just right.
One of the best things about this lasagna is how versatile it is. I often add some fresh basil or a sprinkle of Parmesan on top, and sometimes even sneak in some veggies for a little extra something. It’s a recipe I keep coming back to because it’s simple to love, easy to personalize, and always a winner at dinner time.
Key Ingredients & Substitutions
- Lasagna Noodles
- Traditional pasta sheets make the best layers. You can swap for no-boil noodles to save time, just add a little extra sauce so they soften well.
- Ground Beef & Italian Sausage
- Beef gives richness, sausage adds extra flavor. For a lighter version, use ground turkey or omit sausage. I love mixing both for a deeper taste.
- Ricotta Cheese
- Creamy ricotta creates smooth, cheesy layers. If you want a lighter option, try cottage cheese or a blend of both. Adding an egg helps the filling hold together better.
- Sauce
- A good marinara is key. You can use homemade or jarred sauce. Feel free to add extra herbs or a pinch of sugar to balance acidity.
- Mozzarella & Parmesan
- Mozzarella melts beautifully on top, while Parmesan adds sharpness. Using freshly grated Parmesan gives a nicer texture and flavor.
How Do You Get Perfect Lasagna Layers Without It Falling Apart?
Layering is all about balance. Too much sauce or too little can make it soggy or dry. Here’s a simple way to keep layers neat:
- Start with a thin sauce layer to prevent sticking.
- Use just enough ricotta mixture to cover noodles evenly without overloading.
- Spread mozzarella and sauce evenly between layers to bind everything.
- Press gently after each layer to keep it compact but don’t squash it.
- Let the lasagna rest 15 minutes after baking to set the layers before cutting.
Equipment You’ll Need
- Large pot – for boiling the lasagna noodles evenly without crowding.
- Large skillet – perfect for cooking the meat sauce all in one pan.
- 9×13 inch baking dish – just the right size for layering and baking your lasagna.
- Mixing bowl – to combine ricotta cheese, egg, and Parmesan smoothly.
- Aluminum foil – to cover the lasagna while baking and keep it moist.
- Spatula or wooden spoon – to spread sauce and cheese layers evenly.
- Cheese grater – handy if you grate your own mozzarella and Parmesan for freshness.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that’s still tasty.
- Add sautéed spinach or mushrooms into the ricotta mixture to sneak in some veggies.
- Use Italian sausage instead of or in addition to beef for extra seasoning and richness.
- Stir in fresh basil or oregano into the sauce for a fresher herb flavor that brightens the dish.
The Best Homemade Lasagna
Ingredients You’ll Need:
For The Pasta and Meat Sauce:
- 12 lasagna noodles
- 1 pound ground beef
- 1/2 pound Italian sausage (optional, for extra flavor)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara or spaghetti sauce
- 2 teaspoons dried Italian seasoning (or mix of oregano, basil, and thyme)
- Salt and black pepper, to taste
For The Cheese Layers:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh parsley or dried basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cooking noodles and making the meat sauce. Baking time is 50 minutes, plus 15 minutes for resting before slicing. So, expect about 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Cooking the Noodles:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until tender but still firm (al dente). Drain the noodles and lay them flat on a baking sheet or large plate to prevent sticking while you prepare the rest.
2. Making the Meat Sauce:
In a large skillet over medium heat, cook the ground beef and Italian sausage (if using) together with the finely chopped onion and minced garlic. Cook until the meat is browned and the onion is soft, about 6 to 8 minutes. Drain any excess fat. Stir in the jar of marinara sauce and Italian seasoning. Add salt and black pepper to your taste. Lower the heat and let the sauce simmer gently for 10 minutes to bring all the flavors together.
3. Preparing the Cheese Mixture:
In a medium bowl, mix the ricotta cheese with the egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and well combined – this will create a creamy filling that holds its shape when layered.
4. Assembling the Lasagna:
Preheat your oven to 375°F (190°C). Lightly spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Place 3 or 4 cooked lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella on top, then cover with a layer of meat sauce. Repeat this layering process two more times: noodles, ricotta, mozzarella, and meat sauce.
5. Finishing and Baking:
After the final noodle layer, spread the rest of the meat sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheese over everything. Cover the baking dish tightly with foil (you can spray the underside of the foil with cooking spray to avoid sticking). Bake the lasagna for 25 minutes covered, then remove the foil and bake for an additional 25 minutes until the cheese on top is bubbly and golden brown.
6. Resting and Serving:
Once out of the oven, let the lasagna rest for 15 minutes. This helps the layers set nicely so your slices hold together well. Garnish with fresh parsley or dried basil if you like. Serve warm and enjoy your delicious homemade lasagna!
Can I Use No-Boil Lasagna Noodles Instead?
Absolutely! If you use no-boil noodles, skip the boiling step and add a bit more sauce to ensure they soften properly while baking.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Make This Lasagna Ahead of Time?
Yes! Assemble the lasagna but don’t bake it. Cover tightly and refrigerate for up to 24 hours before baking as directed. Just add a few extra minutes to the baking time if it’s chilled.
What Can I Substitute for Ricotta Cheese?
You can use cottage cheese or a blend of ricotta and cream cheese for a creamier texture. Just make sure to mix it well with the egg and Parmesan to help it set.