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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 chopped fresh parsley
- 1 large egg beaten
Instructions
- 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.
- 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.
- 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.
- In a separate medium bowl, combine 1 ½ cups mozzarella cheese, 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 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.
- 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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
looks delicious. I am making thos for my husband on Father’s day.
I just made it as well today,Fathers day!!!!
thank you for this recipe! any tips for freezing it?
You can also find this info in the post:
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.
This is my favorite lasagna recipe. My family loved it and it wasn’t that difficult. I did add some cheddar cheese to it because it’s our favorite.
this is the best lasagna recipe and the best finished lasagna that I have ever made and had.The layering was perfect and the extra cheese made it a 5 and I will be making it again and share the recipe with all who cook as I do .Thank you for this
I see this has a lot of good reviews I will make this Sunday for my son and mostly my daughter she love the frozen kind so ima give her something better than frozen tv meal .
When do you add the shredded mozzarella/parmesan mixture? This needed to be in a smaller casserole….I did not have enough meat mixture for 3 layers.
We layer the ricotta (mozzarella/parmesan) mixture in step 5 with the noodles and sauce mixture.
Wonderful!
Very good, classic family style lasagna! I’ve made it twice for my family this month. The only thing I did differently was add the mozzarella topping before the initial bake by accident but it worked out just fine!
why do you need 72 oz of sauce for 2 people?
72 oz is when you double the recipe (for 24 servings). If you’d like to change it to 2 servings, please click print and change it on the print page. This will update the ingredients only, not the written directions so things like cooking time and pan size will need to be adjusted on your own. I hope that helps!
Awesome Lasagna recipe. It’s banging with flavor. I’ve doubled the recipe for leftovers, my husband loves Lasagna and this one got high approval rating.
Thank you for sharing such a wonderful recipe.
God Bless!
Mila
My husband tried this recipe for mother’s day and we all loved it.
We love it! I made the lasagna using your recipe but I added more shredded cheese cause we like meaty and cheesy and it’s delicious! Kudos to you
I ended up only doing 3 layers because I ended up running out of sauce, wondering if it was my fault or not
Has anyone used fresh spinach?
Another reader has subbed in fresh spinach with good results. I would love to hear how it turns out for you, Erica!
My family absolutely loved this recipe! I thought there’d be leftovers, but nope, not a single piece was left. Thank you for this recipe!
I think you should cook the pasta for 1 min less and then completely dry them out on towels, but other wise all good
This really is easy and delicious. I have been using the oven ready lasagna noodles to make it even easier. My family also prefers all sausage to the sausage beef mix in the sauce, but it’s great both ways.
Did you use extra sauce (more than 36 oz) with the no-boil noodles? I have heard the no boil requires extra liquid or else will be chewy?
Thanks!
I haven’t tried this with no boil noodles so I can’t say for sure. But some readers have been successful with no boil noodles by adding up to to 1/2 C water to the sauce. I would love to hear how it turns out for you!
I used no boil noodles, a little over 36 oz of sauce and it turned out perfect! I also dipped the noodles in warm water before layering. Delicious! The grandkids and adults, all loved it!
Can I freeze this and cook later on? Wanting to make and drop off frozen as part of a meal train
Yes, this lasagna can be frozen before baking. You can also find this info in the post.
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.
Can I use oven ready lasagna noodles and just add them without boiling?
Natasha, many readers have successfully used oven ready noodles with no additional changes. Let us know how it goes!
Excellent, my husband even went back for seconds!