Homemade Lasagna is a family favorite and a great way to feed a crowd.
In this classic lasagna recipe, sheets of pasta are layered with a cheesy filling, a rich meaty tomato sauce, and more cheese and then baked until bubbly and browned.
While there are a few steps, this lasagna recipe is relatively easy to make and has so much flavor.
This Is Our Go-To Lasagna Recipe Because…
- This recipe has been called the best by many and has thousands of 5-star reviews!
- It uses simple ingredients that you likely have on hand, and it packs big flavor!
- This is an easy lasagna recipe. It requires just one pan, one bowl, and a 9×13 baking dish.
- It reheats well and can be made ahead of time. You can freeze lasagna either before or after baking.
Lasagna Ingredients
- Cheese Filling: For this classic lasagna recipe, the cheese filling has ricotta and parmesan with seasonings. You can make homemade ricotta cheese or replace it with cottage cheese.
- Meat: I use both Italian sausage and ground beef for great flavor. If using all beef, add ¼ teaspoon of fennel seeds and some Italian seasoning to the meat mixture for flavor, or make my homemade Italian sausage.
- Sauce: To keep this sauce quick, I use pasta sauce or marinara sauce (it’s easy to make from scratch with crushed tomatoes and canned tomatoes if you’d prefer). If using store-bought sauce, I love Rao’s for flavor.
Spinach (variation): Spinach is optional but delicious in lasagna. For spinach lasagna, thaw 10oz of frozen spinach, squeeze out the moisture, and add it along with the cheese layer.
How to Make Lasagna
While homemade lasagna may have a few steps, each step is easy – and I assure you it’s worth the time; the perfect Italian meal!
- Boil pasta: In a large pot of salted water boil lasagna noodles per the recipe below.
- Prepare meat sauce: Cook sausage and beef with onion and garlic. Drain well, add the pasta sauce (I love this brand) & simmer it for a few minutes to thicken.
- Combine cheese mixture: Stir the cheese mixture together in a bowl.
- Layer & bake: Layer the meat sauce and cheese mixture with lasagna noodles and bake until the top of the lasagna is golden brown.
How to Layer Lasagna
- Spread about a cup of meat sauce into a 9×13 pan. Add a layer of noodles.
- Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce
- Cover with foil and bake. Remove foil, top with mozzarella and parmesan, and bake for another 15 minutes.
Once you have prepared the meat sauce and the cheese mixture, you’re ready to layer. This is the order of layers:
- sauce – noodles – cheese
- sauce – noodles – cheese
- sauce – noodles – cheese
- noodles – sauce (bake) – cheese
Serve with a big slice of homemade Garlic Bread and garnish with fresh basil or a couple of tablespoons of parsley. Finish the meal with a Caesar salad or Italian salad.
Holly’s Tips for the Best Lasagna
Here are my tips to ensure this is the best lasagna recipe you’ve ever had!
- Choose a quality pasta sauce.
- Bake this lasagna recipe for one hour.
- Cover it with aluminum foil for most of the cooking time so it doesn’t dry out.
- Add the cheese during the last 15 minutes of cooking so it becomes browned and bubbly.
- Let it rest at least 15 minutes before cutting.
Make Ahead
Lasagna can be prepared ahead of time and refrigerated for up to 2 days before baking. It can also be frozen before or after baking.
To Freeze Lasagna
Lasagna is one of the best meals to make ahead and freeze. Double or triple the recipe and store it tightly wrapped in the freezer for up to 3 months.
Thaw in the refrigerator overnight and bake as directed. If the lasagna is cold from the fridge, it may need an extra 20 minutes or so of cooking time.
How To Reheat Lasagna
If you’ve frozen leftovers, pop them in the oven at 350°F covered until reheated. This should take about 30 minutes! Of course, leftovers are perfectly heated in the microwave too!
More Baked Pasta Recipes
Did you enjoy this Homemade Lasagna? Be sure to leave a rating and a comment below!
Easy Homemade Lasagna
Ingredients
- 12 lasagna noodles uncooked
- 4 cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese shredded and divided
- ¾ teaspoon salt more to taste
Tomato Sauce
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 yellow onion diced
- 2 cloves garlic minced
- 36 ounces pasta sauce *see note
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
Cheese Mixture
- 2 cups ricotta cheese or cottage cheese
- ¼ cup fresh chopped parsley
- 1 large egg beaten
Instructions
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Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.
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Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
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Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.
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In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
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Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
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Cover with foil and bake for 45 minutes.
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Remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
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Rest for at least 15 minutes before cutting.
Video
Notes
- Ricotta cheese can be replaced with cottage cheese.
- Use all beef (or even ground turkey) in place of sausage if needed. If using all beef, add ½ teaspoon Italian seasoning to the meat (and ¼ teaspoon fennel seeds if desired).
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course, Pasta
Cuisine Italian
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Love this recipe!! I’m making it to freeze for when baby gets here, and wondering if I can go ahead and add the cheese before freezing? I know I’ll forget when she gets here!
Sure you can, another option would be to put it in a small freezer bag and freeze it along with the casserole. An early congratulations on your new arrival! ❤️
Excited to make it! Does the cooking time need to be adjusted if the lasagne is premade and kept in the fridge until ready to bake?
I usually take the lasagna out of the fridge while the oven preheats (at least 30 minutes). I do sometimes add an extra 10 to 15 minutes if needed.
Made my first pan and it turned out great. I used non boil / oven ready lasagna noodles and they called for 1 cup of water or milk (I did half and half) to be added to the sauce for the liquid needed to soften the noodles. I was worried that it would dilute the sauce too much but it turned out fine.
For adding spinach, you mention above to add it to the cheese layer. Do I mix it in with the cheese or put it on top of the cheese layer? Thanks!
For spinach, I like to mix it right into the cheese mixture before layering it in the lasagna.
Do you strain the ricotta before making the cheese mixture?
Hi Rose, we do not strain the ricotta cheese before adding it to the cheese mixture.
Great recipe!!! I added a little bit more salt, pepper, and Italian seasoning. Super simple and absolutely delicious!
This recipe is amazing! This is my 2nd time making it and it’s a hit with everyone! My brother-in-law is now in competition with me because this lasagna tastes better than his. Thank you!
This is only the second time making this , but it’s fantastic and easy… I’ve even freeze some.. ❤️❤️
The closest to my family recipe without slaving in the kitchen all day! Thanks!
Oh no, I thought I bought oven ready noodles and when cleaning up I realized I did not. It’s in the oven and smells delicious. I may have to add another can of sauce or at least some.
I will bake for 30 minites and check it.
Silly me!
Can you use a premade pasta sauce or would it be too runny?
Premade pasta sauce works great in this recipe!
My family loved it being my first time ever fixing lasagna. Thank You
Thanks Holly ❤️
I don’t even like lasagna, but I loved this recipe.
Hi, if using fresh lasagna noodles, can I assemble & refrigerate this a few days before baking & serving?!
Thanks Holly.
I haven’t tried premaking this lasagna with fresh noodles but I think it should turn out great. It can pre-made up to 2 days in advance and stored in the refrigerator.