This Easy Homemade Lasagna recipe is a classic comfort food that’s all about layers of rich meat sauce, creamy ricotta, gooey melted cheese, and tender pasta sheets. It’s the kind of dish that smells amazing while it’s baking and fills your kitchen with warmth and promise. The best part is how the flavors come together so perfectly, creating a hearty, satisfying meal everyone at the table will love.
I love making this lasagna because it’s straightforward and forgiving — even if you’re not a pro in the kitchen, you can still pull it off with tasty results. One tip I always follow is to let the lasagna rest for a bit after it comes out of the oven, so the layers set nicely and are easier to cut. It makes serving so much cleaner and keeps every bite just right.
My favorite way to enjoy this lasagna is with a fresh green salad on the side and some warm garlic bread to scoop up any extra sauce. It’s a meal that brings people together, whether it’s for a cozy weeknight dinner or a casual get-together. Every time I make this, I’m reminded how simple ingredients can come together to make something truly special and comforting.
Key Ingredients & Substitutions
Lasagna noodles: Regular noodles work well here. If you want to save time, try no-boil noodles, but make sure there’s enough sauce so they cook fully in the oven.
Ground beef: I like using lean beef to keep the dish from getting too greasy. For a lighter or different option, ground turkey or plant-based meat substitutes work great too.
Ricotta cheese: This gives a creamy texture and mild taste. If you don’t have ricotta, cottage cheese can replace it, just blend it a bit for a smoother feel.
Mozzarella cheese: Choose whole milk mozzarella for gooey meltiness. You can mix half mozzarella, half provolone for extra flavor.
Marinara sauce: A good quality jarred sauce saves time, but homemade sauce adds depth. You can also add a pinch of sugar to balance acidity if needed.
How Can You Get the Perfect Layers Without Mess?
Layering can be tricky to keep neat, but a little care helps a lot.
- Start with a thin layer of sauce on the dish to prevent noodles from sticking.
- Use a spoon or spatula to spread sauce and cheeses evenly but gently—too thick or uneven layers can make serving messy.
- When placing noodles, overlap them just a bit so everything holds together well during baking.
- Let the lasagna rest after baking. This pause allows the layers to set, making slicing cleaner and easier.
Equipment You’ll Need
- Large pot – I like it because it cooks the noodles evenly and holds enough water to prevent sticking.
- Skillet – perfect for sautéing the onions, garlic, and browning the beef; it makes cleanup easier.
- Mixing bowls – useful for combining ricotta and preparing ingredients separately.
- Baking dish (9×13 inch) – spacious enough to layer all ingredients without crowding.
- Aluminum foil – covers the lasagna during baking to prevent the top from burning.
- Serving spatula or spoon – helps serve neat slices without disturbing the layers.
Flavor Variations & Add-Ins
- Swap ground beef for cooked sausage or shredded chicken for different flavors.
- Add chopped spinach or mushrooms between layers for extra veggies and texture.
- Use mozzarella mixed with provolone or Parmesan for a richer cheese topping.
- Stir in crushed red pepper flakes or Italian herbs into the meat sauce for a spicy or aromatic twist.
Easy Homemade Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 12 lasagna noodles
- 1 lb (450g) ground beef
- 2 cups marinara or tomato pasta sauce
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
For Flavor:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or mix of basil, oregano, thyme)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Time You’ll Need
This recipe takes about 15 minutes to prepare, 45 minutes to cook, and then 10-15 minutes to rest before serving. So, plan for roughly 1 hour and 15 minutes total from start to finish.
How To Make It – Step by Step
1. Cook the Noodles:
Start by boiling a large pot of salted water. Add your lasagna noodles and cook them according to the package instructions until they’re just tender (al dente). Drain them well and set aside.
2. Make the Meat Sauce:
In a large skillet, warm the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Then, add the ground beef, breaking it up with your spoon as it cooks until browned and no longer pink. Sprinkle in salt, pepper, and Italian seasoning. Pour in the marinara sauce, stir well, and let everything simmer on low for 5 to 10 minutes to blend the flavors.
3. Mix the Ricotta:
While the sauce is simmering, scoop the ricotta into a bowl and season it lightly with salt and pepper. Set this mixture aside.
4. Assemble Your Lasagna:
In your baking dish, spread a thin layer of the meat sauce on the bottom to keep the noodles from sticking. Next, layer 3 or 4 noodles over the sauce. On top of the noodles, spread some ricotta cheese, then spoon more meat sauce over that. Sprinkle a handful of shredded mozzarella cheese over the top. Repeat this layering—noodles, ricotta, meat sauce, mozzarella—until you’ve used all your ingredients, ending with a layer of noodles covered by sauce and topped with mozzarella and Parmesan cheese.
5. Bake and Rest:
Cover the baking dish tightly with aluminum foil and bake in your preheated oven at 375°F (190°C) for 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese on top is bubbly and golden brown. When it’s done, take the lasagna out and let it rest for 10 to 15 minutes so the layers set. This makes it easier to cut and helps preserve the beautiful layers. Garnish with fresh parsley or basil if you like, slice, and serve warm!
Can I Use No-Boil Lasagna Noodles?
Yes, no-boil noodles are a convenient substitute. Just make sure to use enough sauce so the noodles have moisture to soften properly during baking.
Can I Make Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it, covered, for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from cold.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Freeze the Lasagna?
Yes! Freeze fully assembled lasagna (before baking) in a tightly wrapped foil or plastic wrap for up to 3 months. Thaw in the fridge overnight before baking as usual.