Homemade Lasagna Recipe

Today I’m sharing the most amazing lasagna recipe that’s perfect for any occasion. This lasagna is rich, cheesy, and packed with a flavorful meat sauce that will make it the star of your table. With layers of perfectly cooked noodles, creamy ricotta, and a golden mozzarella topping, it’s a comforting dish that everyone will love.

Plus, it’s simple enough to make at home, even for the holidays or special gatherings.

How to Make Lasagna Recipe

Start by preparing a rich meat sauce with ground beef, Italian sausage, onions, garlic, and tomatoes, simmered until flavorful. Mix ricotta, Parmesan, egg, and parsley for a creamy cheese layer. Cook your lasagna noodles al dente, then layer noodles, meat sauce, and cheese mixture in a baking dish. Top with mozzarella and Parmesan, cover with foil, and bake until bubbly and golden. Let it rest before slicing to keep the layers intact and serve warm.

Homemade Lasagna Ingredients

Meat Sauce:

• 1 lb 450g lean ground beef
• ½ lb 225g sweet Italian sausage, casings removed
• 1 medium onion finely diced
• 3 cloves garlic minced
• 28 oz 800g crushed tomatoes
• 6 oz 170g tomato paste
• ½ cup chicken or beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes optional
• Salt and pepper to taste

Cheese Mixture:

• 15 oz 425g ricotta cheese
• 1 large egg beaten
• 1 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• ¼ tsp nutmeg optional

Lasagna Layers:

• 12 lasagna noodles cooked al dente or no-boil noodles
• 3 cups shredded mozzarella cheese
• Extra Parmesan for topping

Instructions

Make the Meat Sauce

• Heat a large skillet over medium heat. Add ground beef, sausage, and onion. Cook until meat is browned and onions are soft.
• Stir in garlic and cook for 1 minute until fragrant.
• Add crushed tomatoes, tomato paste, broth, oregano, basil, red pepper flakes, salt, and pepper. Simmer uncovered for 25-30 minutes until slightly thickened.

Prepare the Cheese Mixture

• In a medium bowl, combine ricotta, egg, Parmesan, parsley, and nutmeg. Mix until smooth and set aside.

How to Layer Lasagna

• Preheat oven to 375°F (190°C).
• Spread ½ cup of meat sauce on the bottom of a 9×13-inch baking dish.
• Layer 3 noodles over the sauce, then add 1/3 of the cheese mixture, 1 cup of mozzarella, and ⅓ of the meat sauce.
• Repeat layers twice, ending with noodles and the remaining meat sauce on top. Sprinkle generously with mozzarella and Parmesan.

Bake

• Cover with foil (spray foil with nonstick spray to prevent sticking). Bake for 35 minutes.
• Remove foil and bake an additional 15-20 minutes until cheese is melted and golden.

Rest

• Let the lasagna rest for 15 minutes before slicing. This helps the layers set perfectly and makes serving easier.

What Can You Substitute for Canned Whole Tomatoes?

If you don’t have canned tomatoes, use crushed fresh tomatoes or passata. For a richer flavor, add a splash of tomato paste or a pinch of sugar to balance acidity.

What Kind of Cheese is Best for Lasagna?

For a creamy, gooey lasagna:

• Ricotta or Cottage Cheese: for creamy layers
• Mozzarella: melts beautifully for topping and layers
• Parmesan: adds sharp flavor and enhances the crust

Shredding your own cheese ensures smoother melting and avoids a grainy texture.

How to Reheat Lasagna

• Cover leftovers with foil and bake at 350°F (175°C) for 20–25 minutes.
• For a quick method, microwave individual portions on medium for 2-3 minutes until heated through.

To Freeze Lasagna

• Assemble unbaked lasagna, cover tightly with foil, and freeze up to 3 months.
• Bake from frozen at 350°F (175°C) for 45-50 minutes until hot and bubbly.

Make Ahead

• Prepare the meat sauce and cheese mixture a day ahead. Assemble and refrigerate for up to 24 hours. Bake just before serving.
• This is perfect for holidays or busy weeknight dinners.

Tips for the Best Lasagna

• Use fresh herbs if possible for more aromatic flavor.
• Avoid overcooking noodles; they should be firm to the bite before baking.
• Let lasagna rest before cutting it prevents the layers from sliding apart.
• Shredding cheese from blocks melts better and creates a silkier texture.

Homemade Lasagna Recipe

Today we’re making our favorite three-cheese lasagna. It’s rich, saucy, and packed with savory beef and creamy cheese, layered between perfectly cooked noodles. This homemade version is simple to prepare and even better than any restaurant lasagna. Perfect for family dinners or special occasions!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Rest Time 15 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Italian

Servings 12 People

Calories 520 kcal

Ingredients

  

Meat Sauce:

• 1 lb 450g lean ground beef
• ½ lb 225g sweet Italian sausage, casings removed
• 1 medium onion finely diced
• 3 cloves garlic minced
• 28 oz 800g crushed tomatoes
• 6 oz 170g tomato paste
• ½ cup chicken or beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes optional
• Salt and pepper to taste

Cheese Mixture:

• 15 oz 425g ricotta cheese
• 1 large egg beaten
• 1 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• ¼ tsp nutmeg optional

Lasagna Layers:

• 12 lasagna noodles cooked al dente or no-boil noodles
• 3 cups shredded mozzarella cheese
• Extra Parmesan for topping

Instructions

 

Prepare the Meat Sauce:

• Heat a large skillet over medium heat. Add the ground beef, sausage, and onion. Cook until the meat is browned and the onions are soft.
  
• Add garlic and cook for 1 more minute.
• Stir in crushed tomatoes, tomato paste, broth, oregano, basil, red pepper flakes, salt, and pepper. Simmer uncovered for 25–30 minutes, stirring occasionally, until slightly thickened.
  

Prepare the Cheese Mixture:

• In a medium bowl, combine ricotta, egg, Parmesan, parsley, and nutmeg. Mix well and set aside.
  

Assemble the Lasagna:

• Preheat the oven to 375°F (190°C).
• In a 9×13-inch baking dish, spread ½ cup of meat sauce on the bottom.
  
• Layer 3 noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles, then add 1 cup of mozzarella and ⅓ of the meat sauce.
  
• Repeat layers twice, ending with noodles and the remaining meat sauce on top. Sprinkle generously with mozzarella and Parmesan.
  

Bake:

• Cover with foil (spray foil with nonstick spray to prevent sticking). Bake for 35 minutes.
  
• Remove foil and bake an additional 15-20 minutes, until cheese is melted and golden.
  

Rest:

• Let the lasagna rest for 15 minutes before slicing to allow layers to set. Garnish with fresh parsley if desired.
  

Notes

Nutrition Information

Calories: 520 kcal | Carbohydrates: 35 g | Protein: 32 g | Fat: 28 g | Saturated Fat: 12 g | Cholesterol: 105 mg | Sodium: 890 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 950 IU | Vitamin C: 10 mg | Calcium: 420 mg | Iron: 4 mg

FAQs