Homemade Lasagna
Layers of tender pasta, rich meat sauce, creamy ricotta, and bubbling mozzarella come together in this homemade lasagna, perfect for family dinners or meal prep.
Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Servings
8 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 9×13 Glass Baking Dish Holds the layers of meat sauce, noodles, and cheese while the lasagna bakes. Check price on Amazon
- Pasta Pot With Strainer Lid Cooks the lasagna noodles and drains them when they reach al dente. Check price on Amazon
- Instant-Read Thermometer Checks the lasagna's internal temperature before you let it rest. Check price on Amazon
Instructions
- 1
Prepare the meat sauce: In a large skillet over medium heat, cook the ground meat, onion, and garlic until the meat is browned and onions are translucent. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar. Simmer for 15–20 minutes, until the sauce thickens slightly.
- 2
Mix the cheese filling: In a medium bowl, combine ricotta, egg, Parmesan, and parsley until smooth and creamy.
- 3
Cook the noodles: If using traditional lasagna noodles, cook according to package instructions until al dente, then drain and rinse under cold water.
- 4
Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Layer 3–4 noodles over the sauce, spread 1/3 of the ricotta mixture, sprinkle 1 cup mozzarella, then top with 1/3 of the meat sauce. Repeat layers twice more, finishing with mozzarella on top.
- 5
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until the cheese is golden and bubbling at the edges. Let rest 10–15 minutes before slicing.
Used in this recipe: 9×13 Glass Baking Dish Pasta Pot With Strainer Lid Instant-Read Thermometer (Amazon, affiliate links)
Nutrition (per serving)
550 kcal
Calories
This is a classic baked lasagna: a simmered beef and tomato sauce, a ricotta filling bound with egg and Parmesan, and a generous layer of mozzarella on top. It serves 8, takes about 1 hour 15 minutes from start to finish, and cuts into clean slices if you let it rest before serving.
Assemble it ahead if you like. It reheats well and is one of the better dishes to cook once and eat twice.
Ingredients
Meat Sauce:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
Cheese Mixture:
- 15 oz (425 g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp dried parsley
Other:
- 12 lasagna noodles (no-boil or traditional)
- 3 cups shredded mozzarella cheese
How to Build and Bake the Lasagna
Prepare the meat sauce: In a large skillet over medium heat, cook the ground meat, onion, and garlic until the meat is browned and onions are translucent. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar. Simmer for 15–20 minutes, until the sauce thickens slightly.
Mix the cheese filling: In a medium bowl, combine ricotta, egg, Parmesan, and parsley until smooth and creamy.
Cook the noodles: If using traditional lasagna noodles, cook according to package instructions until al dente, then drain and rinse under cold water.
Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Layer 3–4 noodles over the sauce, spread ⅓ of the ricotta mixture, sprinkle 1 cup mozzarella, then top with ⅓ of the meat sauce. Repeat layers twice more, finishing with mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until the cheese is golden and bubbling at the edges. Let rest 10–15 minutes before slicing.
Tips for Clean, Sliceable Layers
- No-boil noodles save a pot and make layering easier; traditional noodles work too, as long as they are only cooked to al dente first.
- The 10 to 15 minute rest after baking is what lets the layers set. Cut too early and the filling slides out.
- For a deeper sauce, brown the meat with a splash of red wine before the tomatoes go in.
- Fresh basil or oregano stirred in at the end gives a brighter flavor than the dried herbs alone.
- For a slightly crisp top, broil for 1 to 2 minutes after baking and watch it closely.
- Cook the beef until it reaches 160°F (71°C) before adding the tomatoes.
Swaps That Work and What to Expect
- Half Italian sausage: Replacing half the beef with Italian sausage gives a more seasoned, slightly richer sauce.
- Cottage cheese for ricotta: Expect a slightly wetter, less creamy filling; mix in the egg and Parmesan as written.
- Vegetarian: Roasted zucchini, eggplant or bell peppers can replace the meat. Roast them first so they do not release water into the layers, and expect a lighter sauce.
- Gluten-free: Use gluten-free lasagna noodles; the assembly does not change, though some brands need more sauce to soften.
What to Serve With Lasagna
A crisp side balances the richness. A caprese salad or a simple tossed salad with balsamic vinaigrette works well. If you want lasagna flavors in a faster format, try lasagna flatbreads.
Make Ahead, Freeze and Reheat
Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Bake from the fridge with a little extra time, 5 to 10 minutes more.
Refrigerate leftovers within 2 hours of cooking and eat them within 3 to 4 days. To freeze, cool completely, wrap tightly in foil and store in an airtight container for up to 3 months. Reheat until steaming hot throughout and 165°F (74°C) in the center; see USDA leftovers guidance for details.
FAQ
What if I don’t have ricotta?
Cottage cheese or mascarpone can stand in. The texture changes slightly; keep the egg and Parmesan in the mix so the filling still sets.
How do I get the top golden and bubbly?
Remove the foil for the last 15 to 20 minutes of baking. For extra browning, broil briefly while watching closely.
