Easy Homemade Lasagna Recipe
I learned to love this lasagna on a rainy Sunday when the house smelled like garlic and slow-simmered tomato sauce. This Easy Homemade Lasagna Recipe is the kind of meal that feeds a crowd, packs well for leftovers, and proves that homemade doesn’t have to be complicated. It layers a savory meat sauce, creamy ricotta filling, and melty mozzarella between tender noodles — familiar comfort with room for customization.
Why you’ll love this dish
This lasagna is a weeknight-friendly approach to a classic: it’s forgiving, budget-conscious, and family-approved. You can make the sauce ahead, swap in no-boil noodles to skip a step, or double the batch and freeze pans for later. It’s perfect for potlucks, cozy dinners, or anytime you want a hands-on, make-ahead centerpiece.
“This lasagna hits all the notes: rich sauce, just-right cheese, and leftovers that taste even better the next day.” — a regular at my Sunday dinners
If you like hearty, oven-baked comfort, you might also enjoy a lighter one-pot take on the flavors in this lasagna soup.
How this recipe comes together
Before you start, here’s the quick roadmap so you know what to expect:
- Make a simple meat-tomato sauce (brown meat, add aromatics, simmer with tomatoes and herbs).
- Mix the ricotta filling (ricotta, egg, parmesan, and seasonings).
- Parboil or use no-boil noodles if preferred.
- Layer sauce, noodles, ricotta, and mozzarella in a baking dish.
- Bake covered, then uncover to brown the cheese. Rest, slice, and serve.
This overview helps when you’re assembling mise en place: cook the sauce first, then prepare the cheese filling so assembly moves smoothly.
What you’ll need
Key ingredients for a 9×13-inch pan (serves 8):
- 1 lb (450 g) ground beef (or half beef, half Italian sausage for extra flavor)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 x 24 oz (680 g) cans crushed tomatoes or good-quality marinara
- 2 tbsp tomato paste (for depth)
- 1 tsp sugar (optional, to balance acidity)
- 2 tsp dried Italian seasoning (or 1 tsp each dried basil + oregano)
- Salt and freshly ground black pepper
- 12 lasagna noodles (regular or no-boil)
- 15 oz (425 g) ricotta cheese
- 1 large egg (binds the ricotta)
- 1 cup grated Parmesan cheese, divided
- 3 cups shredded mozzarella, divided
- 2 tbsp olive oil
Optional add-ins and substitutions:
- Vegetarian: swap cooked lentils or a plant-based crumble for meat and use vegetable broth.
- Dairy-free: use a tofu ricotta or dairy-free cheeses.
- Fresh herbs: stir in chopped fresh basil or parsley at the end for brightness.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, 4–5 minutes.
- Add garlic and cook 30 seconds until fragrant. Add the ground beef (and sausage if using). Break up and brown, about 6–8 minutes. Drain excess fat if needed.
- Stir in tomato paste, crushed tomatoes, Italian seasoning, sugar (if using), salt, and pepper. Bring to a simmer, then lower heat and cook 10–15 minutes to let flavors meld.
- Meanwhile, if using regular noodles, boil them in salted water until just pliable (al dente). Drain and lay flat to prevent sticking. Skip this step for no-boil noodles, but check package directions for assembly with extra sauce.
- Make the cheese mixture: in a bowl combine ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, a pinch of salt, and a few grinds of pepper. Stir until smooth.
- To assemble: spread 1 cup of sauce over the bottom of the pan. Lay 3–4 noodles to cover. Dollop and spread half the ricotta mixture across the noodles. Sprinkle with 1 cup mozzarella. Add another cup of sauce. Repeat: noodles, ricotta, mozzarella, sauce. Finish with a final layer of noodles, remaining sauce, remaining mozzarella, and the last 1/2 cup Parmesan.
- Cover the dish tightly with foil (spray underside of foil with cooking spray to prevent sticking). Bake covered for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and cheese is golden.
- Let rest 10–15 minutes before slicing so layers set cleanly. Serve warm.
Best ways to enjoy it
Serve lasagna with a bright green salad (peppery arugula, lemon vinaigrette) and a crusty bread. For extra indulgence, add a simple garlic-butter green beans side or roasted vegetables. For casual family nights, slice lasagna into squares and serve with a spoonful of extra sauce and fresh basil. It also pairs well with a medium-bodied red wine or a sparkling non-alcoholic apple cider for kids.
Storage and reheating tips
- Refrigerate leftovers within 2 hours. Store in an airtight container for up to 3–4 days.
- To reheat a single portion: microwave covered for 1–2 minutes, or reheat in a 350°F (175°C) oven for 15–20 minutes until hot.
- To reheat a full pan: cover with foil and heat at 350°F (175°C) for 25–40 minutes, until internal temperature reaches 165°F (74°C).
- Freezing: cool completely, then wrap tightly with plastic wrap + foil or place in freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety tip: always heat to 165°F (74°C) before serving leftovers.
Pro chef tips
- Resting matters: a 10–15 minute rest after baking makes slicing neater and layers hold together.
- Sauce depth: sauté a pinch of red pepper flakes with the onions for subtle heat, or add a splash of balsamic vinegar for sweet-tart balance.
- Avoid watery lasagna: if your sauce is very thin, simmer uncovered until it thickens. For no-boil noodles, add an extra 1/2–3/4 cup sauce to ensure they have enough moisture to cook in the oven.
- Cheese distribution: reserve some mozzarella to brown on top so you get that lovely golden crust.
- Make-ahead: assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the baking time if baking straight from the fridge.
Creative twists
- Veg-forward: replace meat with a roasted mushroom and spinach sauté for a savory vegetarian version.
- Mexican-style: swap the Italian seasoning for taco spices, use salsa in place of tomato sauce, and layer with pepper jack and cheddar.
- White lasagna: use béchamel (white sauce), shredded chicken, spinach, and fontina for a creamy variant.
- Individual portions: assemble in ramekins or muffin tins for single-serve lasagna cups — great for portion control or lunches.
Common questions
Q: Can I use no-boil noodles?
A: Yes. No-boil noodles work well if you have a sufficiently saucy filling. Add a touch more sauce (about 1/2 cup) so the noodles can hydrate during baking.
Q: How long does it take to make from start to finish?
A: Active hands-on time is roughly 30–45 minutes (browning meat, prepping cheese), plus 40–45 minutes baking and 10–15 minutes resting. Total time ≈ 1.5–2 hours.
Q: Can I make lasagna ahead and freeze?
A: Absolutely. You can freeze a baked or unbaked lasagna. For unbaked freezing, assemble, wrap tightly, and freeze up to 3 months. Thaw overnight before baking and add extra baking time if still cold.
Q: Is there a low-carb option?
A: Try thinly sliced roasted eggplant or zucchini in place of noodles. Salt and press the slices to remove excess water before using to avoid a soggy bake.
Q: What’s the best way to reheat without drying it out?
A: Reheat covered (foil) in the oven at 350°F (175°C) and add a splash of water or extra sauce if the lasagna seems dry. Microwave with a damp paper towel over the slice also helps retain moisture.
Conclusion
If you want another reliable, family-friendly lasagna to compare technique and flavor, check out this detailed version from Spend With Pennies for more tips on layering and baking times. For a slightly different spin and seamless instructions, see The Cozy Cook’s easy lasagna recipe.
Enjoy building this lasagna — it’s forgiving, comforting, and the kind of dish that rewards a little patience with big flavor.
Lasagna
Ingredients
For the Meat Sauce
- 1 lb ground beef (or half beef, half Italian sausage for extra flavor)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans 24 oz crushed tomatoes or good-quality marinara
- 2 tbsp tomato paste (for depth)
- 1 tsp sugar (optional, to balance acidity)
- 2 tsp dried Italian seasoning (or 1 tsp each dried basil + oregano)
- Salt and freshly ground black pepper
For the Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg (binds the ricotta)
- 1 cup grated Parmesan cheese, divided
- 3 cups shredded mozzarella, divided
Noodles and Other Ingredients
- 12 lasagna noodles (regular or no-boil)
- 2 tbsp olive oil for cooking
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, 4–5 minutes.
- Add garlic and cook for 30 seconds until fragrant. Add the ground beef (and sausage if using). Break up and brown for about 6–8 minutes. Drain excess fat if needed.
- Stir in tomato paste, crushed tomatoes, Italian seasoning, sugar (if using), salt, and pepper. Bring to a simmer, then lower heat and cook for 10–15 minutes to let flavors meld.
- Meanwhile, if using regular noodles, boil them in salted water until just pliable (al dente). Drain and lay flat to prevent sticking. Skip this step for no-boil noodles.
- In a bowl, combine ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, a pinch of salt, and a few grinds of pepper. Stir until smooth.
Assembly
- Spread 1 cup of sauce over the bottom of the pan. Lay 3–4 noodles to cover.
- Dollop and spread half the ricotta mixture across the noodles. Sprinkle with 1 cup mozzarella.
- Add another cup of sauce and repeat: noodles, ricotta, mozzarella, sauce.
- Finish with a final layer of noodles, remaining sauce, remaining mozzarella, and the last 1/2 cup Parmesan.
Baking
- Cover the dish tightly with foil (spray the underside of foil with cooking spray to prevent sticking). Bake covered for 25 minutes.
- Remove foil and bake an additional 15–20 minutes until bubbly and cheese is golden.
- Let rest for 10–15 minutes before slicing to allow layers to set cleanly.
