Easy Homemade Lasagna
A comforting, classic lasagna recipe featuring tender pasta layers, rich meat sauce, creamy cheese filling, and a perfectly golden top. Simple to make, family-approved, and absolutely delicious!
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Servings: 12
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Ingredients
Pasta
- 12 lasagna noodles (uncooked)
- 4 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
- ¾ teaspoon salt (plus more to taste)
- ½ lb lean ground beef
- ½ lb Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 oz pasta sauce (see notes)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 cups ricotta cheese (or cottage cheese)
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
- ¼ teaspoon salt
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Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente according to package instructions. Drain, rinse with cold water, and set aside. -
Make the Meat Sauce:
In a large skillet or Dutch oven, brown the ground beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain excess fat.
Stir in pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 5 minutes, or until slightly thickened. Taste and adjust seasoning if needed. -
Mix the Cheese Filling:
In a medium bowl, combine 1½ cups mozzarella, ¼ cup Parmesan, ricotta, parsley, egg, and ¼ teaspoon salt. -
Assemble the Lasagna:
- Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish.
- Add 3 noodles, then ⅓ of the cheese mixture, and 1 cup of meat sauce.
- Repeat twice more (3 layers total).
- Finish with the remaining 3 noodles and top with the rest of the sauce.
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Bake:
Cover with foil and bake for 45 minutes.
Remove the foil, sprinkle with remaining 2½ cups mozzarella and ¼ cup Parmesan.
Bake uncovered for another 15 minutes, or until the top is golden and bubbly.
For a crisp top, broil for 2–3 minutes if desired. -
Rest and Serve:
Let the lasagna rest for at least 15 minutes before slicing to help it set and hold its shape.
- Sauce: Each layer uses about 1 cup of meat sauce. If you prefer a saucier lasagna, increase the pasta sauce to 48 oz. Adjust salt as needed based on your sauce brand.
- Cheese Layer: For thicker cheese layers, divide the cheese mixture in half and use it for the first two layers only, finishing with just sauce on the top layer.
- Time-Saving Tip: Use fresh lasagna sheets (found in the deli section) and skip boiling—the fresh pasta cooks in the oven.
- Resting: Allow lasagna to rest at least 15 minutes after baking (up to 45 minutes is fine). This prevents a runny texture and helps slices hold their shape.
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Substitutions:
- Ricotta → cottage cheese
- Meat: Use all beef, all sausage, or ground turkey. If using all beef, add ½ tsp Italian seasoning and ¼ tsp fennel seeds for flavor.