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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Overhead shot of Easy Homemade Lasagna
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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

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 

  • 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.

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.
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.
4.94 from 1180 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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Comments

  1. I’m a single lady and desired homemade lasagna. I prepared the cheese mixture as stated but reduced meat (used half a pound of ground Turkey and sweet Italian sausage) and 6 noddles (It’s extremely hard to cook for one). It turned out AMAZING. More than enough to have now and for lunch for 3 days.

  2. It turned out so good. I did put extra sauce and an additional several tablespoons of Italian Spice and granulated garlic. I would make this again. It was my first time trying the Lasanga and everyone went for seconds. It works well with GF pasta noodles for a Spaghetti Bake too.5 stars

  3. Super easy lasagna, the perfect balance of meat, sauce, cheese. Both husband and I went for seconds. Will definitely make this again!5 stars

  4. Great easy recipe! Comes together quickly and the results can go head to head with any longer recipe I’ve tried. Some notes: jarred sauce works great!
    – oven ready dried noodles work great for this! Just add half a cup water to the sauce.
    – a splash of balsamic to the sauce really makes it bloom!

    In conclusion, this recipe has cured me of stoffers for life! Wish I’d found it 30 years ago!5 stars

  5. My hubby brought home no cook lasagna noodles instead of fresh. Do I need to adjust the recipe if I use the no cook hard noodles?

    1. You might need to add a bit of extra sauce or liquid if you don’t precook the noodles.

  6. This is my first (ever) making a lasagna. I chose this recipe as it said it’s an “Easy Homemade Lasagna”. I’m so glad I tried this one! I used ground turkey with the other listed ingredients. My husband loved it and said the combination of ingredients are perfect. Thank you… I’ll make it again for others! 5 stars

  7. First time making lasagna and I am so impressed that I had a photo shoot with it lol! I suck at cooking but this was SO helpful. Just delicious. Some of the noodles around the edges on the outside pieces came out slightly hard, any tips on what I did wrong here?5 stars

    1. So glad it worked out so well for you Shea! If the noodles on the edges were a bit hard, I’d suggest just adding a little extra sauce on the edges.

  8. Hello! This looks delicious! Can I make this ahead of time and if so, would you suggest keeping it in the fridge or freezing until ready to bake?

    1. It can be made ahead of time. It depends on how soon you are going to cook it if you plan on having it within two days keep it in the fridge, any longer and I would freeze it!

  9. Haven’t made it yet but…for pasta sauce posted (when clicked on) do I still need to add the onion and garlic when cooking the actual meat itself? So would I need to get two onions and 5 garlic cloves?

    1. That’s a great question Nae! If you are making the pasta sauce as well, then yes, you would require the ingredients for both recipes. Enjoy the lasagna!

  10. This was very easy and tasteful! My children (all teens) loved the lasagna and will definitely make more in the future.

  11. My husband loves this recioe! I have made it three times and he likes it better than the first time. It was easy to make too. It’s even better the second and third day!5 stars

  12. Never layered it this way I usually do noodles on the bottom and then so on but I’m going to try it this way tonight

  13. I’ve made lasagna probably 100 times in my life but this was the best ever. The meat sauce to cheese ratio was spot on and the flavors were outstanding. The only thing I did different was use 4 noodles per layer instead of 3.I gave my neighbor some and he called me at 10 PM last night to rave about it.Thank you5 stars

  14. Recipe looks delicious. I’m going to make it this weekend for company, however, they do not eat meat. If I am leaving out the ground beef and turkey, do any of the measurements need adjusting? Thank you!

    1. You could add in some veggie crumbles, or simply leave it out. While I haven’t tried it, I’d expect you wouldn’t need to change anything. Enjoy Judy!

  15. Amazing. Really good directions, thank you so much. I quite enjoyed the flavour and will use again. I had made the sauce two days before and on the day of making just heated up the beef and added to it. It think this helped to not make it so runny as I have had when I made it same day. I will definitely do that again.5 stars

  16. Absolutely love it !!!!!!!!! the steps are easy to follow,. I made this over the winter twice, for the family & then on a friend’s ski trip. AWESOME !! Now making it for mother’s day. I look forward to it for left overs as well.
    -I’d recommend, just a cheap tin container to cook it in .
    -it really helped to precook the meat / sauce the night before. let the meat soak in those juices & sauces. Let it simmer & simmer , just like a good chili. Cook night before & then warm it up next day & then make your layers.5 stars

  17. My husband loved it…Made the Lasagna for dinner last nite. This was my first time Ever to make an easy home made Lasagna. I love the cheesiness, I used Marinara sauce. I love it…we’re having left overs tonite. Thank you, sure glad I stumble on your site. Love It!!5 stars