Lasagna

Classic homemade lasagna is the kind of cozy dinner that makes the whole kitchen smell amazing. ♡

Layers of saucy meat, creamy ricotta, stretchy mozzarella, and tender noodles… it’s comfort food that feels like a celebration, even on a normal night. Here’s the thing: lasagna isn’t hard, it’s just layers. If you keep the sauce flavorful and let it rest before slicing, you’ll get perfect slices every time.

I love a super traditional version with ricotta, mozzarella, and Parmesan, plus a hearty meat sauce that simmers just long enough to taste like it’s been cooking all day. And yes, it freezes beautifully, which makes future you very happy.

Let’s make it together.

Ingredients

Meat Sauce

• 1 tablespoon olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 pound ground beef (or half beef, half Italian sausage)

• 1 teaspoon fine sea salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• pinch of red pepper flakes (optional)

• 1 jar (24 ounces) marinara sauce (or 3 cups homemade)

• 1 can (15 ounces) crushed tomatoes

• 1/2 cup water or broth (as needed)

Ricotta Layer

• 15 ounces ricotta cheese

• 1 large egg

• 1/2 cup grated Parmesan cheese

• 2 tablespoons chopped parsley (or 1 teaspoon dried)

• pinch of salt and pepper

Lasagna

• 12 lasagna noodles (regular or no-boil)

• 3 cups shredded mozzarella cheese, divided

• extra Parmesan, for topping (optional)

Tips

• Simmer the sauce. Even 15–20 minutes makes a big difference in flavor.

• Season every layer. A little salt in the ricotta mix + a flavorful sauce = no bland bites.

• Don’t drown the noodles. Too much sauce can make lasagna soupy. You want “saucy,” not swimming.

• Cover, then uncover. Foil helps it heat through; uncovering at the end gives you that golden cheesy top.

• Rest before slicing. 15–20 minutes is the difference between clean layers and a delicious landslide.

Variations

• Add veggies: sauté mushrooms, zucchini, or spinach and layer them in.

• Make it spicy: use hot Italian sausage or add extra red pepper flakes.

• Swap cheeses: use cottage cheese instead of ricotta, or add provolone for extra melt.

• Chicken lasagna: use shredded cooked chicken and a garlicky marinara.

• Make it ahead: assemble, refrigerate overnight, then bake the next day.

FAQ

Classic Lasagna

Classic homemade lasagna with a hearty meat sauce, creamy ricotta layer, and lots of mozzarella baked until bubbly and golden.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

Meat Sauce

• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 pound ground beef (or half beef, half Italian sausage)
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• pinch red pepper flakes (optional)
• 24 ounces marinara sauce
• 15 ounces crushed tomatoes
• 1/2 cup water or broth, as needed

Ricotta Layer

• 15 ounces ricotta
• 1 large egg
• 1/2 cup grated Parmesan
• 2 tbsp chopped parsley
• pinch salt and pepper

Lasagna

• 12 lasagna noodles (regular or no-boil)
• 3 cups shredded mozzarella, divided
• extra Parmesan, optional

Method

 

1. Cook noodles (if using regular). Boil lasagna noodles in salted water until just al dente. Drain and lay flat on a sheet pan so they don’t stick. (Skip if using no-boil.)
2. Make the meat sauce. Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cook 30 seconds. Add beef and cook until browned, breaking it up. Drain excess grease if needed.
3. Season and simmer. Stir in salt, pepper, tomato paste, oregano, basil, and red pepper flakes. Cook 1 minute. Add marinara and crushed tomatoes. Simmer 15–20 minutes. If the sauce gets too thick, add a splash of water or broth.
4. Mix ricotta layer. In a bowl, stir ricotta, egg, Parmesan, parsley, and a pinch of salt and pepper until combined.
5. Assemble. Heat oven to 375F. In a 9x13 dish, spread a thin layer of sauce. Add a layer of noodles. Spread 1/3 of the ricotta mixture, sprinkle mozzarella, then spoon sauce over the top. Repeat layers (noodles, ricotta, mozzarella, sauce) until you finish with sauce on top. Sprinkle remaining mozzarella (and extra Parmesan if using).
6. Bake. Cover loosely with foil (spray foil with oil so cheese doesn’t stick). Bake 35 minutes. Uncover and bake 15–20 minutes more until bubbly and golden.
7. Rest and serve. Let lasagna rest 15–20 minutes before slicing for clean layers.

Notes

• If using no-boil noodles, make sure your sauce is a bit looser (add an extra 1/4–1/2 cup water/broth) so the noodles soften properly.
• Lasagna tastes even better the next day. Store leftovers covered in the fridge up to 4 days.
• Freeze: wrap tightly and freeze up to 3 months. Thaw overnight in the fridge before baking/reheating.

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