Homemade Lasagna

Here is a traditional, no-nonsense recipe for Homemade Lasagna — made with layers of rich meat sauce, creamy ricotta filling, and melty mozzarella cheese. This is a hearty, comforting dish perfect for family dinners or special occasions.

Servings: 8

Prep Time: 30 minutes

Cook Time: 1 hour

Rest Time: 15 minutes

Total Time: ~1 hour 45 minutes

Ingredients

For the Meat Sauce:

1 lb ground beef
½ lb Italian sausage (optional for added flavor)
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tsp sugar (optional, to balance acidity)

For the Cheese Filling:

15 oz ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley (or 1 tsp dried)
Salt and pepper to taste

For Assembly:

9 lasagna noodles (regular or oven-ready)
3 cups shredded mozzarella cheese
Extra Parmesan for topping

Instructions

1. Cook the Meat Sauce:

In a large skillet or saucepan over medium heat, cook the ground beef and sausage (if using) until browned. Drain excess fat.
Add onion and cook until soft, about 5 minutes.
Stir in garlic and cook 1 minute more.
Add crushed tomatoes, tomato sauce, tomato paste, herbs, salt, pepper, red pepper flakes, and sugar.
Simmer uncovered on low heat for 20–30 minutes, stirring occasionally.

2. Prepare the Ricotta Mixture:

In a bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix until smooth. Set aside.

3. Cook the Noodles (if not using oven-ready):

Boil lasagna noodles according to package directions. Drain and lay flat on a baking sheet lined with parchment to prevent sticking.

4. Assemble the Lasagna:

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, layer as follows:

Spread 1 cup of meat sauce on the bottom.
Layer 3 noodles over the sauce.
Spread ⅓ of the ricotta mixture over the noodles.
Sprinkle 1 cup mozzarella over the ricotta.
Add 1 to 1½ cups meat sauce over cheese.
Repeat layers two more times: noodles, ricotta, mozzarella, sauce.
Top with final layer of noodles, remaining sauce, and remaining mozzarella.
Sprinkle extra Parmesan on top.

5. Bake:

Cover with foil (tent slightly to prevent sticking).
Bake for 25 minutes.
Remove foil and bake another 20–25 minutes until bubbly and golden.
Let rest for 15 minutes before slicing.

Storage

Refrigerate leftovers for up to 4 days.
Freeze assembled (uncooked or cooked) lasagna for up to 3 months. Thaw in fridge overnight before baking or reheating.

Let me know if you’d like a vegetarian, white sauce, or gluten-free variation.