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–+ servings

Lasagna

This Easy Homemade Lasagna Recipe features layers of savory meat sauce, creamy ricotta filling, and melty mozzarella between tender noodles, making it a comforting dish perfect for feeding a crowd.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Serving Size 8 servings

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.

Notes

Serve with a bright green salad and a side of crusty bread. For extra indulgence, add garlic-butter green beans or roasted vegetables. Great for potlucks and reheats beautifully. Can be frozen for up to 3 months.