The Best Homemade Lasagna

why make this recipe

This lasagna is simple, filling, and full of flavor. It uses common ingredients and clear steps. You can make it for a weeknight dinner or for guests. It also freezes well so you can save extra for later.

introduction

This recipe builds a rich meat sauce and layers it with creamy ricotta, mozzarella, and parmesan. The result is a classic lasagna that most people love. If you want other hearty pasta ideas, try our best goulash recipe for a similar comfort-food meal.

Ingredients :

• 1 lb Ground beef
• 1 lb Italian sausage
• 1 1/2 tsp Basil, dried leaves
• 2 cloves Garlic, minced
• 1 large Onion, chopped
• 28 oz Tomatoes, crushed
• 1 large Egg
• 6 oz Tomato paste
• 15 oz Tomato sauce
• 12 Lasagna noodles
• 1/2 tsp Black pepper, ground
• 1/2 tsp Fennel seeds
• 2 tbsp Granulated sugar
• 1 tsp Italian seasoning
• 1 1/2 tsp Salt
• 1 tbsp Olive oil
• 1 lb Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 16 oz Ricotta cheese
• 1/2 cup Water

how to make The Best Homemade Lasagna

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
3. Add ground beef and Italian sausage to the skillet, cooking until browned. Drain excess fat.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, basil, black pepper, fennel seeds, granulated sugar, Italian seasoning, and salt. Add 1/2 cup water. Simmer for about 30 minutes.
5. In a mixing bowl, combine ricotta cheese, egg, and some salt and pepper. Mix until smooth.
6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles, followed by one-third of the ricotta mixture, one-third of the mozzarella cheese, and one-fourth of the meat sauce. Repeat the layers two more times. Finish with a final layer of noodles, meat sauce, and top with remaining mozzarella and parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is bubbly and golden.
8. Let cool for 10 minutes before slicing and serving.

how to serve The Best Homemade Lasagna

Cut the lasagna into square pieces. Serve warm. It goes well with a simple green salad, garlic bread, or steamed vegetables. Add a sprinkle of extra parmesan or fresh basil if you like.

how to store The Best Homemade Lasagna

• In the fridge: Cover the cooled lasagna and store up to 3–4 days.
• To freeze: Cool completely, wrap tightly with foil or place in a freezer container, and freeze up to 3 months. Thaw in the fridge before reheating.
• To reheat: Cover and bake at 350°F (175°C) until heated through, or heat single pieces in the microwave.

tips to make The Best Homemade Lasagna

• Brown the meat well and drain fat so the sauce is not greasy.
• Simmer sauce long enough for good flavor — at least 20–30 minutes.
• Use a full-fat ricotta for creamier layers.
• Boil noodles just until pliable if not using no-boil noodles.
• For a twist, try a lighter cheese mix or add spinach. You can also try chicken alfredo lasagna roll-ups for a different lasagna style idea.

variation (if any)

• Vegetarian: Replace meat with cooked mushrooms, zucchini, and eggplant.
• Spinach ricotta: Add cooked, squeezed-dry spinach to the ricotta mix.
• White sauce: Use béchamel instead of tomato sauce for a different texture.

FAQs

Q: Can I use no-boil noodles?
A: Yes. Follow package instructions and add a little extra sauce so noodles soften during baking.

Q: Do I have to drain the meat?
A: Yes. Drain excess fat so the lasagna is not oily.

Q: Can I make this ahead?
A: Yes. Assemble and keep covered in the fridge for up to one day before baking. You can also freeze before or after baking.

Q: How do I know when it is done?
A: Cheese should be bubbly and lightly golden. Internal temperature should reach about 165°F (74°C).

Conclusion

This recipe makes a warm, classic lasagna that is easy to follow and very satisfying. For another trusted step-by-step version, see The BEST Homemade Lasagna Recipe (Top-Rated Recipe).

Homemade Lasagna

A simple, filling, and flavorful classic lasagna, perfect for weeknight dinners or entertaining guests. This dish features layers of rich meat sauce, creamy ricotta, and gooey mozzarella, and it freezes well for future meals.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Meat Sauce

• 1 lb Ground beef
• 1 lb Italian sausage
• 1 1/2 tsp Basil, dried leaves
• 2 cloves Garlic, minced
• 1 large Onion, chopped
• 28 oz Tomatoes, crushed
• 1 large Egg For the ricotta mixture
• 6 oz Tomato paste
• 15 oz Tomato sauce
• 1/2 tsp Black pepper, ground
• 1/2 tsp Fennel seeds
• 2 tbsp Granulated sugar
• 1 tsp Italian seasoning
• 1 1/2 tsp Salt
• 1 tbsp Olive oil For cooking
• 12 pieces Lasagna noodles
• 1 lb Mozzarella cheese, shredded For layering
• 1/2 cup Parmesan cheese, grated For topping
• 16 oz Ricotta cheese
• 1/2 cup Water To add to the sauce

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
3. Add ground beef and Italian sausage to the skillet, cooking until browned. Drain excess fat.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, basil, black pepper, fennel seeds, granulated sugar, Italian seasoning, and salt. Add 1/2 cup water. Simmer for about 30 minutes.
5. In a mixing bowl, combine ricotta cheese, egg, and some salt and pepper. Mix until smooth.

Assembly and Baking

1. Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles, followed by one-third of the ricotta mixture, one-third of the mozzarella cheese, and one-fourth of the meat sauce. Repeat the layers two more times. Finish with a final layer of noodles, meat sauce, and top with remaining mozzarella and parmesan cheese.
2. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is bubbly and golden.
3. Let cool for 10 minutes before slicing and serving.

Notes

For best results, brown the meat well and drain fat to avoid a greasy sauce. Simmer the sauce for at least 20–30 minutes for good flavor. You can boil noodles just until pliable if not using no-boil noodles. For a twist, consider using a lighter cheese mix or adding spinach.