Homemade Lasagna is a classic recipe that every cook should have in their rotation.

Tender sheets of pasta, a creamy ricotta cheese filling, and a rich meaty tomato sauce are all topped with more cheese and baked until browned and bubbly.

While there are a few steps to this lasagna recipe, it’s easy to make and has so much flavor. This dish can be made ahead of time and freezes well either before or after baking!

a slice of baked homemade lasagna on a white plate

Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal!

The best lasagna recipe is made with ingredients that you know, and it’s not difficult at all! All you’ll need for this easy lasagna recipe is one pan, one bowl, and a 9×13 baking dish!

Lasagna Ingredients

ingredients for lasagna on a wood board
  • Cheese Filling: For this classic lasagna recipe, the filling contains ricotta and parmesan with seasonings and a couple of tablespoons of parsley. No ricotta? No problem, cottage cheese works just fine in this recipe!
  • Meat: I use both Italian sausage and ground beef for great flavor. If using all beef, add a ¼ teaspoon of fennel seeds and some Italian seasoning to the meat mixture for flavor.
  • 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).

Spinach (variation): To make a spinach lasagna, squeeze out most of the moisture of defrosted frozen spinach and add it along with the cheese layer.

Lasagna ingredients don’t have to be limited to the ones you see here. Substitute meats or different cheeses, or try different meat sauce variations.

How to Make Lasagna

Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! This is a really easy lasagna recipe.

  1. Boil pasta: Cook in a large pot of salted water per the recipe below.
  2. Prepare meat sauce: Cook sausage and beef with onion and garlic. Drain well, add the pasta sauce & simmer it for a few minutes to thicken.
  3. Combine cheese mixture: Stir the cheese mixture together in a bowl.
  4. Layer & bake: Layer the meat sauce and cheese mixture with lasagna noodles and bake until browned and bubbly.

How to Layer Lasagna

  1. Spread about a cup of meat sauce into a 9×13 pan. Add a layer of noodles.
  2. Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce
  3. 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
Easy Homemade Lasagna in a serving dish

How Long to Bake

Bake this lasagna recipe for a total of one hour. To get a perfect browned cheese topping, you’ll need to bake it in two stages.

  1. Layer and cover it tightly with aluminum foil to retain the moisture.
  2. Once cooked, and heated through, remove the foil, top with cheese, and return to the oven for an additional 15 minutes, or until the top is browned and the lasagna is bubbling.

Important: Let the Lasagna Rest

Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30-45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut. Resting is not required when reheating.

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.

pan of the best baked homemade lasagna on a white plate

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!

pan of the best baked homemade lasagna on a white plate
4.97 from 3122 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Homemade Lasagna

Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation. 
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
buy hollys book

Ingredients  

  • 12 lasagna noodles uncooked
  • 4 cups mozzarella cheese shredded and divided
  • ½ cup parmesan cheese shredded and divided

Tomato Sauce

  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 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
  • ¼ cup fresh parsley chopped
  • 1 egg beaten

Instructions 

  • Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside.
  • In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
  • 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 thickened.
  • In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
  • 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.
  • Cover with foil and bake for 45 minutes. 
  • Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
  • Rest for at least 15 minutes before cutting.

Video

Notes

*Note on the sauce: In this recipe, each layer has about 1 cup of meat sauce. If you prefer more sauce in your lasagna, increase the pasta sauce to 48 oz. Salt needed may vary based on the brand of pasta sauce used. Taste and season after simmering.
Cheese Layer The cheese layers are thin; if you’d prefer a thicker layer of cheese, divide the cheese in half and put on the first two layers, and add just meat sauce to the third layer. We did test this with extra ricotta cheese and found it overpowered the lasagna. 
Time-Saving Tip:  Use fresh lasagna sheets found in the deli area and skip the boiling step! Fresh lasagna doesn’t need to be boiled first. 
Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30-45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut. Resting is not required when reheating.
Substitutions:
  • 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).
4.97 from 3122 votes

Nutrition Information

Calories: 377 | Carbohydrates: 28g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 857mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 7.4mg | Calcium: 526mg | Iron: 2.2mg

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
slice of Easy Homemade Lasagna with a title
plated Easy Homemade Lasagna with a title
baked Easy Homemade Lasagna in the casserole dish with a title
Easy Homemade Lasagna baked in the dish and plated slice with a title

Categories:

, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.97 from 3122 votes (2,697 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. Yes you can, this info is also in the post!

      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.

  1. A 5 star hit with our extended family and straightforward instructions. I doubled the beef and sausage and added spinach and fresh basil. 100% recommend!5 stars

  2. I made this and it was a HIT! it was soooo good, i didn’t have parsley, so I just left it out. I used Hunts canned tomato sauce (half original, half four cheese). I also add just a splash of fish sauce for umami (maybe a tsp for the whole pot of sauce)5 stars

  3. This is a great recipe! I follow it exactly except I don’t boil the noodles ahead of time. If you bake the lasagne covered for one hour, then uncover and add the cheese for another 15 minutes, then let it rest, the noodles are cooked completely through. ( and, I don’t buy the no boil noodles either)5 stars

  4. The recipe needs to explain the ricotta mix, because on the recipe itself it says only three ingredients, but on step 4 they add in more ingredients. Thanks!5 stars

  5. Low-Carb Tip: Use low carb tortillas instead of lasagna noodles. Just cut them into approximately the width of regular lasagna noodles and arrange them on each “pasta” layer. They should not be boiled first, they will absorb moisture while baking and are virtually indistinguishable from regular lasagna noodles in the finished product.

    Everything else in the recipe is low carb (just pay attention to the sugar in any pasta sauce you use).