Easy Homemade Lasagna

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Homemade Lasagna is a classic that every cook should have in their rotation. Tender sheets of pasta, a cheese filling, and a rich meaty tomato sauce make the perfect dish!

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

Easy Homemade Lasagna on a plate

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!

The ingredients in this recipe are all things 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!

A quick overview of the layers:

  • Cheese Filling Mix the ricotta and cheeses (per recipe below) with an egg in a bowl, and set aside. No ricotta? No problem, cottage cheese works just fine in this recipe!
  • Meat Sauce Brown the onion, garlic, and meat in a pot on the stovetop. Add the pasta sauce and tomato paste & simmer a few minutes.
  • Layer Together Layer the meat sauce and cheese mixture with noodles and bake until bubbling

SPINACH LASAGNA 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.

Easy Homemade Lasagna before assembly

How to Layer Lasagna

Once you have prepared the meat sauce and cheeses, you’re ready to layer. This is the order of layers:

  • sauce – noodles – cheese
  • sauce – noodles – cheese
  • sauce – noodles – cheese
  • noodles – sauce (bake) – cheese
  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 cheese mixture.
  3. Repeat the layers, ending with a layer of noodles and sauce
  4. Cover with foil and bake.
  5. Remove foil, top with mozzarella and parmesan and bake another 15 minutes.

Easy Homemade Lasagna in a serving dish

How Long to Bake

Baking time lasagna for this recipe is about one hour total. To get that perfect browned cheese topping, you’ll need to bake it in two stages.

  1. Layer, cover it tightly in foil to retain the moisture.
  2. Once cooked, remove the foil, top with cheese, and return to the oven for another 15 minutes, or until the top is browned and your easy lasagna is bubbling.

Important Tip: 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 this easy lasagna with a chunk of Homemade Garlic Bread.

Overhead shot of Easy Homemade Lasagna

We love serving a classic lasagna dinner, complete with a caesar salad or Italian salad and dinner rolls slathered in Homemade Garlic Butter. It’s the world’s best meal!

Make Ahead

Lasagna can be prepared ahead of time and refrigerated up to 2 days before baking. It can also be frozen before or after baking.

To Freeze

Lasagna is one of the best meals to make ahead and freeze. Double or triple the recipe and freeze some for another day. Defrost in the refrigerator overnight and bake as directed.

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!

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Did you enjoy this Homemade Lasagna? Be sure to leave a rating and a comment below!

Overhead shot of Easy Homemade Lasagna
4.94 from 1130 votes
Review Recipe

Easy Homemade Lasagna

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

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

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Instructions

  • Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
  • Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
  • Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
  • Add 1 cup meat sauce to a 9x13 pan.
    Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce.
    Repeat twice more.
    Finish with 3 noodles topped with remaining sauce.
  • Cover with foil and bake 45 minutes. 
  • Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
  • Rest 10-15 minutes before cutting.

Recipe 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.
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.

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
Easy Homemade Lasagna with title
Easy Homemade Lasagna with title
Easy Homemade Lasagna with writing
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This recipe was fabulous! I made a few very minor adjustments, and it was truly the perfect lasagna. I went with a 60% beef/40% mild Italian sausage split, which was a nice balanced combo. I also made a few hours ahead of time and stuck in the refrigerator, so ended up baking for one hour, topping with cheese and back in the oven for 15 minutes, then broiled for about 7-8 minutes to get that golden brown crispy top. Next time, I think I’ll up the cheese mixture proportion just a little bit (perhaps 1/2 cup more would’ve been spot on).5 stars

  2. I made this lasagna recipe for my Mother and Family for Mother’s day and it came out fantastic! All my family truly enjoyed this recipe. Thank you for sharing with us!5 stars

  3. Can you tell me how much is a serving? Thank you! I’ve made this sooo many t uses. Everyone loooves it.5 stars

    1. We cut the lasagna into 12 slices so a serving is approximately a 3″x4″ piece of lasagna. Hope that helps!

    1. It’s really simple. My family and friends always ask for my lasagna. Haha. Super good.5 stars

  4. always comes out fantastic… I add spinach in the riccotta and sometimes a zucchini layer. Never any leftovers! Thanks for the easy recipe!5 stars

  5. Delicious! The ONLY thing I did differently was that I made my own sauce, like I usually do (with unflavored canned tomato sauce, canned diced tomatoes, and my own selection of seasonings and spices), which I condensed down to perfection. Also, I only used ground beef, which I added just a bit of (slightly crushed) fennel to in order to give it that Italian sausage flare! Thanks for the recipe!5 stars