Easy Homemade Lasagna is one of those recipes I come back to when I want something dependable, comforting, and honestly a little impressive without trying too hard. I still remember the first time I made it for a family gathering, slightly nervous, checking the oven every five minutes, wondering if it would hold together when sliced. It did, and the silence at the table said everything.
This Lasagna is built for real life cooking. Big flavors, simple steps, no unnecessary fuss. It is the kind of recipe you lean on for busy weekends, make-ahead dinners, or when you just want a meal that feels like home and actually delivers.
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Why You’ll Love This Recipe
- Simple ingredients, big flavor: This lasagna uses pantry staples like pasta sauce, ground meat, and cheese, but brings them together in a way that tastes like you spent hours cooking.
- Perfect for feeding a crowd: With 12 hearty servings, it’s a go-to recipe for gatherings, family dinners, or meal prep for the week ahead.
- Make-ahead and freezer-friendly: You can assemble it a day or two before baking, or freeze it before or after cooking. It’s flexible and forgiving.
- Golden, bubbly cheese top: That perfectly browned top layer of mozzarella and parmesan is a guaranteed crowd-pleaser every time.
- Easy layering, no chef skills needed: Even if you’ve never made lasagna before, the step-by-step process is straightforward and mess-proof.
Ingredients You'll Need
For the Meat Sauce
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 ounces pasta sauce (store-bought or homemade)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
For the Cheese Layer
- 2 cups ricotta cheese (or cottage cheese)
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- ¼ teaspoon salt
For Assembly
- 12 lasagna noodles (uncooked)
- 2 ½ cups shredded mozzarella cheese (for topping)
- ¼ cup shredded parmesan cheese (for topping)
How to Make Lasagna
Step 1: Cook the Noodles
Boil a large pot of salted water. Cook the lasagna noodles until al dente, then drain and rinse under cold water so they don’t stick together. Set them aside on a clean towel.
Step 2: Make the Meat Sauce
In a large skillet or Dutch oven, cook the ground beef, sausage, onion, and garlic over medium-high heat until browned. Drain the fat. Stir in pasta sauce, tomato paste, Italian seasoning, and a pinch of salt and pepper. Let it simmer uncovered for 5 minutes until slightly thickened.
Step 3: Mix the Cheese Layer
In a medium bowl, combine ricotta cheese, chopped parsley, beaten egg, 1 ½ cups of mozzarella, ¼ cup parmesan, and a bit of salt. Mix until smooth.
Step 4: Layer the Lasagna
In a 9x13 baking dish, spread 1 cup of meat sauce on the bottom. Add 3 noodles. Spread on a layer of the cheese mixture, then more sauce. Repeat the layers two more times. Finish with noodles and the remaining sauce.
Step 5: Bake Until Bubbly
Cover the dish with foil and bake at 350°F for 45 minutes. Remove the foil, top with the remaining mozzarella and parmesan, and bake another 15 minutes until golden and bubbling. Let it rest for at least 15 minutes before slicing.
Pro Tips from My Kitchen
✓ Let it Rest Before Serving – Don’t skip this step. Let the lasagna rest for at least 15 minutes after baking. It firms up, slices clean, and won’t fall apart on the plate.
✓ Use a Mix of Meats for Depth – Combining ground beef and Italian sausage gives the sauce a rich, layered flavor. If you’re using only beef, add a pinch of fennel and extra Italian seasoning to mimic that sausage taste.
✓ Thin Cheese Layers Work Best – It’s tempting to pile on the ricotta, but thinner layers keep the lasagna balanced. Too much can make it soggy or overpowering.
✓ Fresh Lasagna Sheets Save Time – If you find fresh lasagna sheets in the refrigerated section, grab them. No boiling needed and they cut down on prep time.
✓ Taste Your Sauce Before Building – Once the meat sauce is simmered, taste and adjust. Some store-bought sauces are saltier or sweeter than others. This is your chance to make it your own.
Frequently Asked Questions about Lasagna
Yes, and it’s even better when made ahead. Assemble the entire dish up to 2 days in advance, cover tightly, and store in the fridge. When ready, bake as directed. You might need to add an extra 15 to 20 minutes if it’s cold from the fridge.
Both work. To freeze before baking, wrap it well and store for up to 3 months. Bake straight from frozen (covered) at 350°F, adding 30 to 40 minutes to the baking time. If it’s already baked, cool it fully before freezing individual slices or the whole pan.
Cottage cheese is the most common swap and works well. It has a milder flavor and a looser texture, but when baked into the layers, most people won’t notice the difference.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or covered in the oven at 350°F until warmed through.
Yes, just be sure your sauce has enough moisture to soften them during baking. No-boil noodles work best when they’re completely covered in sauce and layered evenly.
Lasagna Recipe with Ricotta
Ingredients
- 12 pieces lasagna noodles uncooked
- 4 cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese divided
- ¾ teaspoon salt more to taste
Meat Sauce
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 36 oz pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
Cheese Mixture
- 2 cups ricotta cheese or cottage cheese
- ¼ cup fresh parsley chopped
- 1 large egg beaten
Instructions
- Cook the NoodlesBoil a large pot of salted water. Cook the lasagna noodles until al dente, then drain and rinse under cold water. Set them aside on a clean towel.
- Make the Meat SauceIn a large skillet or Dutch oven, cook the ground beef, sausage, onion, and garlic over medium-high heat until browned. Drain the fat. Stir in pasta sauce, tomato paste, Italian seasoning, and salt and pepper. Simmer uncovered for 5 minutes until slightly thickened.
- Mix the Cheese LayerIn a medium bowl, combine ricotta cheese, chopped parsley, beaten egg, 1½ cups mozzarella, ¼ cup parmesan, and a bit of salt. Mix until smooth.
- Layer the LasagnaIn a 9x13 inch baking dish, spread 1 cup of meat sauce on the bottom. Add 3 noodles. Spread on a layer of the cheese mixture, then more sauce. Repeat layers two more times. Finish with noodles and remaining sauce.
- Bake Until BubblyCover the dish with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil, top with the remaining mozzarella and parmesan, and bake another 15 minutes until golden and bubbling. Let it rest for at least 15 minutes before slicing.
Notes
- Let the lasagna rest after baking to help it slice cleanly.
- Combining ground beef with sausage adds depth, but if avoiding sausage, use extra Italian seasoning and a pinch of fennel.
- For quicker prep, use fresh lasagna sheets—no boiling required.
- Taste and adjust the sauce before assembling to balance saltiness or sweetness.
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