Homemade Lasagna is a classic comfort dish layered with rich, meaty tomato sauce, creamy ricotta cheese, gooey melted mozzarella, and tender sheets of pasta. This recipe brings all those tastes and textures together to make a meal that’s both hearty and satisfying. It’s one of those dishes that fills your kitchen with mouthwatering smells and your heart with cozy, happy feelings.
I love making this lasagna on weekends when I have a little extra time to layer everything just right. There’s something so fun about building those perfect layers and then waiting patiently as it bakes to bubbly perfection. A little tip from me: letting it rest for a few minutes after it comes out of the oven helps it set up nicely and makes it way easier to serve. Plus, it tastes even better the next day!
When I serve this homemade lasagna, I usually pair it with a fresh green salad or some garlic bread to keep things simple but special. It’s always a hit whether I’m sharing it with family or friends, and I enjoy the way everyone gathers around the table, ready for seconds. Making lasagna from scratch is such a satisfying project, and the delicious reward makes it all worthwhile every single time.
Key Ingredients & Substitutions
Lasagna noodles: I prefer no-boil noodles for convenience, but traditional boiled ones work great too. If gluten-free is needed, look for gluten-free lasagna sheets in stores.
Ground beef: This gives that rich meaty base. You can substitute ground turkey or a plant-based meat alternative for a lighter or vegetarian-friendly option.
Ricotta cheese: It adds creaminess and balance. Cottage cheese works as a lower-fat substitute, though the texture is slightly different. Mixing an egg into ricotta helps it hold together nicely.
Mozzarella & Parmesan cheese: Mozzarella provides that stretchy melt, and Parmesan adds sharpness. Feel free to use part mozzarella and part provolone or fontina if you like different flavors.
Marinara sauce: A simple jarred tomato sauce works well, but homemade or chunky tomato sauce elevates the dish. For a fresher taste, add some fresh basil or a pinch of sugar to balance acidity.
How Do You Layer Homemade Lasagna for Best Results?
Layering is the heart of great lasagna! Here’s what I do to get distinct, tasty layers that hold together well:
- Start with a thin layer of meat sauce on the bottom so noodles don’t stick to the pan.
- Place noodles overlapping slightly to cover the layer fully without gaps.
- Add ricotta cheese mixture evenly across the noodles for smooth, creamy texture.
- Spread a layer of meat sauce next, keeping it even for balanced flavor in each bite.
- Sprinkle mozzarella cheese over the sauce for gooey melt and to help bind layers.
- Repeat 2-3 times, ending with a generous cheese layer on top for golden, bubbly finish.
- Cover with foil to lock in moisture while baking, then uncover towards the end for browning.
Resting your lasagna 10-15 minutes after baking is key, so the layers set and slice cleanly without falling apart.
Equipment You’ll Need
- Large pot – to boil the lasagna noodles without sticking.
- Large skillet – perfect for browning the ground beef and cooking the sauce.
- 9×13-inch baking dish – roomy enough to hold all the lasagna layers and bake evenly.
- Mixing bowl – for combining the ricotta cheese with egg and herbs.
- Aluminum foil – covers the dish while baking to keep the lasagna moist and melty.
- Spatula or spoon – handy for spreading sauce and cheese layers evenly.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, richer taste that adds more depth.
- Add sautéed spinach or mushrooms between layers for extra veggies and earthiness.
- Try a blend of mozzarella and provolone cheeses for a milder, creamier melt.
- Mix some fresh basil or oregano into the sauce if you want a fresher herb flavor.
How to Make Homemade Lasagna
Ingredients You’ll Need:
For the Pasta and Meat Sauce:
- 12 lasagna noodles
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 (24 oz) jar marinara or tomato pasta sauce
- 2 tsp dried Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking
For the Cheese Layer:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This lasagna recipe takes about 20 minutes to prepare, including cooking the noodles and making the sauce. Then, it bakes for 45 to 50 minutes in the oven. After baking, let it rest for 10 to 15 minutes before serving. Overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until they are just tender (al dente). Drain them carefully and lay them flat so they don’t stick together.
2. Make the Meat Sauce:
In a large skillet, warm a drizzle of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for another minute until it smells fragrant.
Add the ground beef and cook until it’s fully browned, breaking it up with a spoon as it cooks. Drain off any excess fat. Stir in the marinara sauce and Italian seasoning, season with salt and pepper, then let simmer gently for about 10 minutes, stirring occasionally.
3. Mix the Cheese Layer:
While the sauce simmers, combine the ricotta cheese, egg, chopped parsley (about half the amount you have), and a pinch of salt and pepper in a bowl. Stir well until smooth and creamy.
4. Assemble the Lasagna:
Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Arrange 3 to 4 noodles over the sauce so they cover it well.
Spread a layer of the ricotta mixture over the noodles, then add another layer of meat sauce and sprinkle mozzarella cheese over the top. Repeat these layers two more times, ending with a layer of mozzarella and Parmesan cheese on top.
5. Bake and Serve:
Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese (you can tent it). Bake in the preheated oven for 25 minutes. Remove the foil and bake for another 20 to 25 minutes until the cheese is melted and bubbly with golden spots.
When done, let the lasagna rest for 10 to 15 minutes before slicing. This helps the layers set up nicely so the pieces hold together.
Garnish with the remaining fresh parsley and serve warm. Enjoy your rich, comforting homemade lasagna!
Can I Use No-Boil Lasagna Noodles Instead of Regular Ones?
Yes! No-boil noodles save time since you don’t need to pre-cook them. Just be sure your sauce is a bit saucier to help the noodles soften during baking.
Can I Make Homemade Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat single portions in the microwave or warm in the oven covered with foil until heated through.
Can I Substitute Ricotta Cheese With Something Else?
You can use cottage cheese instead of ricotta if preferred. It’s best to blend it a little for a smoother texture. Keep in mind the flavor and creaminess will be slightly different but still delicious.