Homemade Lasagna recipe
Homemade Lasagna is that classic, heartwarming dish that brings layers of rich tomato sauce, gooey melted cheese, tender pasta, and savory meat together in one delicious bake. It’s the perfect…
Tip: save now, cook later.Homemade Lasagna is that classic, heartwarming dish that brings layers of rich tomato sauce, gooey melted cheese, tender pasta, and savory meat together in one delicious bake. It’s the perfect mix of flavors and textures that everyone seems to love, whether it’s a cozy family dinner or a special gathering with friends.
I love making this lasagna from scratch because it gives me the chance to add my own touch to the sauce and pick the perfect cheeses for extra creaminess. There’s something so satisfying about building those neat layers and watching everything bubble up in the oven, filling the kitchen with that amazing smell. My tip? Let it rest a bit after baking — it makes slicing so much easier and the flavors settle just right.
When I serve homemade lasagna, it’s always with a simple green salad and some crusty bread to scoop up any leftover sauce. It’s a meal that feels like a warm hug, perfect for sharing stories and laughter around the table. Every time I make it, I end up with a big smile knowing how much everyone enjoys digging in and soaking up all those rich flavors.
Key Ingredients & Substitutions
Lasagna noodles: Use traditional wheat noodles for the best texture. No-boil noodles work too and save time, but make sure your sauce is a bit wetter to cook them fully. For a gluten-free option, gluten-free noodles are easy to find now.
Meat: Ground beef paired with Italian sausage adds great flavor. If you prefer, ground turkey or chicken works well for a leaner version. Vegetarian? Swap meat for sautéed mushrooms, zucchini, or lentils.
Cheeses: Ricotta mixed with egg keeps the cheese layer creamy and helps it hold shape. Mozzarella melts beautifully for that classic gooey top. Parmesan adds salty depth. You can substitute part of the ricotta with cottage cheese if you like a lighter filling.
Tomato base: A mix of crushed tomatoes, paste, and sauce builds a rich and thick sauce. Add sugar to balance acidity. Fresh herbs like basil or parsley brighten the flavor, and Italian seasoning keeps it classic.
How Can You Layer and Bake Lasagna to Avoid Soggy or Dry Results?
The secret to perfect lasagna lies in building balanced layers and baking carefully. Here’s how I do it:
- Sauce consistency: Make sure your sauce is thick but still moist. Too watery causes sogginess; too thick and it’ll dry out.
- Layers: Spread a thin sauce layer at the bottom to prevent noodles sticking. Alternate noodles, ricotta mix, mozzarella, and sauce evenly.
- Cover while baking: Tent foil over the dish to trap steam and cook evenly. Remove foil near the end to brown the cheese.
- Rest time: Letting lasagna rest after baking for 15 minutes or more helps it firm up so slices hold their shape.
Taking these steps ensures your lasagna is creamy, well-set, and has that perfect cheesy top without dryness or sogginess.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking lasagna evenly.
- Large pot – to boil the noodles without sticking.
- Deep skillet or large saucepan – for cooking the meat sauce well.
- Mixing bowl – to combine ricotta cheese and egg smoothly.
- Aluminum foil – to cover the lasagna during baking and keep it moist.
- Slotted spoon or tongs – handy to lift noodles without tearing.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner lasagna.
- Add spinach or roasted veggies like zucchini and mushrooms to boost nutrition and flavor.
- Mix in shredded provolone or fontina with the mozzarella for a richer cheesy taste.
- Try adding a pinch of red pepper flakes to the sauce for a gentle kick of heat.
How to Make Homemade Lasagna
Ingredients You’ll Need:
For the Sauce and Meat:
- 12 lasagna noodles
- 1 lb (450g) ground beef
- 1 lb (450g) ground Italian sausage (optional)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (15 oz) cans tomato sauce
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp dried basil
- 1 tsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley, divided
For the Cheese Layers:
- 15 oz ricotta cheese
- 1 large egg
- 3-4 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
How Much Time Will You Need?
This lasagna recipe takes about 20 minutes of active prep time, 30-45 minutes simmering the sauce, 50 minutes baking, plus about 15 minutes resting. Overall, plan for about 2 hours to make and enjoy this comforting meal.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a large pot or deep skillet, cook ground beef and Italian sausage (if you’re using) with the diced onions and minced garlic until the meat is browned and the onions are soft. Drain any extra fat.
Add crushed tomatoes, tomato paste, tomato sauce, and water to the meat mixture. Stir in sugar, dried basil, Italian seasoning, salt, pepper, and half of the chopped parsley. Let it simmer uncovered on low-medium heat for 30 to 45 minutes, stirring now and then to develop a rich flavor.
2. Cook the Noodles:
While your sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just tender (al dente). Drain them and rinse with cold water to stop the cooking and keep noodles from sticking together. Lay them flat on a clean tray or surface.
3. Mix the Ricotta Cheese:
In a medium bowl, mix the ricotta cheese with the egg and the remaining chopped parsley until smooth. This adds creaminess and helps the cheese layer set nicely.
4. Assemble the Layers:
Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
Place 3-4 noodles evenly over the sauce. Spread one-third of the ricotta cheese mixture over the noodles. Sprinkle one-third of the shredded mozzarella on top. Then spoon a generous amount of meat sauce over the cheese.
Repeat these layers two more times: noodles, ricotta mixture, mozzarella, then meat sauce.
5. Finish and Bake:
For the top layer, add noodles, then spread remaining meat sauce, followed by the rest of the mozzarella. Sprinkle grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil, tenting it so it doesn’t touch the cheese, and bake for 25 minutes. Remove the foil and bake another 25 minutes until the cheese is bubbly and golden brown.
6. Rest, Serve, and Enjoy:
Let the lasagna rest for at least 15 minutes before cutting. This resting step helps the layers set so you get nice, clean slices. Sprinkle extra fresh parsley for a pretty and fresh garnish if you like, then serve warm.
This hearty homemade lasagna feeds about 8 people and is perfect for family dinners or special occasions. Enjoy!
Can I Use No-Boil Lasagna Noodles Instead of Regular Ones?
Yes! No-boil noodles can save time since you don’t need to pre-cook them. Just make sure your sauce is slightly more liquidy to help the noodles soften while baking.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) covered with foil until heated through, or microwave individual slices.
Can I Prepare This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day before baking, cover it tightly, and refrigerate. Bake it straight from the fridge, adding about 10-15 minutes to the baking time.
What Can I Substitute for Italian Sausage?
If you prefer, you can omit the sausage and simply use all ground beef, or substitute with ground turkey or chicken for a leaner option. You can also add extra herbs and spices to maintain the flavor depth.
