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!

More Italian Favorites

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Overhead shot of Easy Homemade Lasagna
4.94 from 1410 votes↑ Click stars to rate now!
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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


  • 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


  • 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.



*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.
Ricotta cheese can be replaced with cottage cheese.
Use all beef (or even ground turkey) in place of sausage if needed.
4.94 from 1410 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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About the author

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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Recipe Rating


  1. I’ve made these three times in less than a month. They are so easy and so delicious. Thanks for the great recipe!5 stars

  2. I used this recipe for making my first ever lasagna and it turned out really good! I made a couple changes to it:
    Instead of shredded mozzarella, I used a log of fresh mozzarella and cut it into round slices.
    Instead of using Italian seasoning (I didn’t have any), I used dried whole Oregano.
    I made the mistake of putting all the mozzarella in the middle layer and putting shredded parmesan cheese on top. It made the top more crunchy and hard, but the middle was definitely a good mistake.
    Finally, I used a 26 ounce can of crushed tomatoes with basil flavor and a jar of mushroom spaghetti sauce. To cut the acidity I sprinkled in a very small handful of sugar. I made this for my boyfriend and I and he’s a very picky eater but he actually had two big pieces of it with a lot of leftovers. Will definitely make this again!!5 stars

  3. I would just like to say this recipe was awesome! I followed all the steps, this was my FIRST time making lasagna. My family complimented my cooking and the kids loved it! I would just like to note, i’m not sure if it was due to the pan size but I used more meat than the recipe and a lot more of the cheese mix because it wasn’t much.. I did use cottage cheese for this recipe. Also I used extra pasta sauce and a hint of salt for the meat. I sprinkled a lot more mozzarella on the last top layer and a bit more parmesan, that was the key to the recipe was the cheese and the extra sauce! Would recommend the extra 3 min broil it makes the golden crust !!! THANK YOU !! I would like to post the photo of the after math but not sure how to.5 stars

    1. Hi Erika, So happy everyone loved it. We would love to see your finished photo too! Tag us on Instagram using @spendpennies to share!

  4. Best lasagna recipe I have tried! Used only high quality ingredients, which made it more expensive, but well worth it. Put this one in my recipe folder.5 stars

  5. This recipe turned out well for me however, next time I would increase the amount of pasta sauce and use a pound of ground beef. It wasn’t ‘saucy’ enough for me. I also used the oven ready noodles. Great recipe though and I will make again!4 stars

    1. Hi Tyron, the full recipe can be found at the bottom of the post or by using the Jump to Recipe button at the top of the page. Enjoy!

  6. The first lasagna I have ever made and it tasted just like my mom’s. Wondering if she used this recipe before as well? A little worried that my lasagna would come out like soup due to the grease and liquid in the sauce but with stuffing it in the oven for 45 minutes it came out nice and not soggy.5 stars

  7. This was the best lasagna I ever made! It has been years since I made one and I needed a new recipe. I used oven ready lasagna noodles and 2 jars of pasta sauce. I let it sit for about 30 minutes before I cut it. It was perfect!5 stars

  8. I have been cooking for my family for 25 years. the lasagna never tasted so good. Thank you for teaching me how to brine!

  9. This was so delicious!! I haven’t made lasagna for a few years and added mushrooms. Great recipe. I used lean ground beef. I have added spinach in the past but found this recipe missed nothing at all. Lovely and thanks for sharing!

  10. Making this tonight! Can I use a 9×13 glass deep pyrex baking dish? Do I need to alter the cooking instructions? Thank you!5 stars

    1. Hi Rebecca, we bake this in a 9×13 so that baking dish should be fine. We’d love to hear how it turns out for you :)

  11. This was a hit. My kids loved it and my boyfriend who doesn’t like pasta had two helpings. We’ll definitely be making it again!5 stars

  12. This recipe was amazing! As someone who doesn’t cook and can barely make a good meal, it turned out so good. I have been cooking everyday to help fight my depression and decided this was tonight’s meal. Every single plate was empty, my kids (14, 12, 5 & 20 months old) LOVED it. It took me 3 hours start to finish and I followed it to a T but substituted for cottage cheese, 2 jars of pasta sauce and fresh lasagna pasta! My husband works away and will be home tomorrow and I can’t wait for him to try it. We have enough left overs for another meal. Thanks so much!5 stars

  13. I have long been looking for the ideal lasagna recipe given that I am such a picky eater. This recipe fit the bill as I was able to tailor it to my tastes. I substituted Yves ground veggie instead of the beef, left out the carrots, added the sugar, used fresh noodles so no cook and it turned out absolutely delicious. While the prep did seem to be quite time intensive, part of that could be it was my first time making lasagna and, rather than use canned sauce, I used your marinara recipe and made my own. The payoff, however, was worth it. Additionally, next time I would ensure I print the recipe rather than scrolling up and down on my iPad trying to follow everything. I heartily recommend this recipe, probably some of the best I have ever had5 stars

  14. Thank you so much for this recipe! It was a biggest hit with everyone. I used 48 ounces of pasta sauce, as you suggested, and ended up needing more cheese mixture. Also, I pre-made lasagna and refrigerated it for 24 hours, so it took more than an hour to bake. Absolutely Delicious! This one is going to my recipe book as Number 1 Lasagna!:)5 stars

    1. If making ahead, it really helps to remove lasagna from fridge 45ish min to 1 hr BEFORE baking. It should be perfectly safe as long as you do not let it sit out more than 2hrs max.5 stars

  15. One of the best Lasagne recipes I have ever tasted. I couldn’t buy enough Ricotta so I mixed it with a bechamel sauce to make the cheese mixture go further. It worked really well.

    I have shared the recipe with my family and it is definitely my go to Lasagne from now on.5 stars

  16. Delicious! I added the extra sauce like suggested but used a whole pound of ground beef and no sausage. My husband said it was the best lasagna he has ate! Will definitely make again.5 stars