Best Homemade Lasagna Recipe | Easy & Delicious

Homemade lasagna recipe enthusiasts, this one’s for you! There’s something magical about pulling a bubbling pan of lasagna from the oven. The aroma of garlic, herbs, and melted cheese fills every corner of your kitchen. I’ve spent years perfecting this recipe, and I’m thrilled to share it with you today.

This isn’t just any lasagna. It’s the kind that makes everyone ask for seconds and beg for the recipe. Rich meat sauce simmers slowly on the stove, developing deep flavors that store-bought sauces simply can’t match. Layers of creamy ricotta, stretchy mozzarella, and sharp Parmesan create that perfect cheese pull we all love.

Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers. I’ve made it for Sunday dinners, potlucks, and even frozen portions for busy weeknights. Each time, it brings people together around the table.

The best part? You don’t need fancy techniques or hard-to-find ingredients. Just quality basics and a little patience while the sauce simmers. Trust me, that simmering time is where the magic happens.

Why This Recipe Works

I’ve tested this recipe countless times, adjusting and refining until it was perfect. The secret lies in three key elements that work together beautifully.

First, the meat sauce simmers for 1-2 hours. This long, gentle cooking allows the flavors to meld and deepen. The tomatoes break down, the herbs infuse throughout, and the result is incredibly rich. You simply can’t rush this step.

Second, the cheese mixture balances creamy ricotta with sharp Parmesan. I add herbs directly into this layer, ensuring every bite has flavor. The combination creates that luscious, creamy texture we crave in lasagna.

Third, partially cooking the noodles prevents mushiness. Then shocking them in cold water stops the cooking process immediately. This technique ensures your lasagna has structure instead of turning into a soggy mess.

The sugar in the sauce might surprise you, but it balances the acidity of the tomatoes perfectly. Bay leaves add subtle depth that makes people wonder what your secret ingredient is.

Why You’ll Love This Homemade Lasagna

This lasagna has become my go-to comfort food for good reason. It’s incredibly versatile and feeds a crowd without breaking the bank. I’ve served it at countless gatherings, and it never disappoints.

The recipe makes a generous 9×13-inch pan that serves 8-10 people easily. Leftovers taste even better the next day, making it perfect for meal prep. I often make two pans and freeze one for later.

You can customize it endlessly based on your preferences. Want more vegetables? Add them to the sauce. Prefer spicier food? Increase the Italian seasoning or add red pepper flakes. The base recipe adapts beautifully to whatever you love.

It’s also surprisingly forgiving. Even if your layers aren’t perfectly neat, the lasagna still tastes amazing. I’ve had wonky-looking lasagnas that were absolutely delicious.

The make-ahead friendly nature makes it ideal for entertaining. Assemble it the day before, refrigerate, and simply bake when guests arrive. Your house will smell incredible, and you won’t be stressed.

Ingredients Overview

Recipe Timing:
Prep Time: 30 minutes | Cook Time: 2 hours 30 minutes | Total Time: 3 hours
Servings: 8-10 | Difficulty: Moderate

Detailed Instructions

Make The Meat Sauce

The meat sauce is the foundation of exceptional lasagna. Taking time here pays off tremendously in the final dish.

Prepare the Base

Grab a large, heavy-bottomed pot or Dutch oven. Heavy bottoms distribute heat evenly and prevent burning. Heat the 3 tablespoons of olive oil over medium heat until it shimmers slightly.

Add the diced yellow onion to the hot oil. Sauté for 2-3 minutes, stirring occasionally with a wooden spoon. The onions should become translucent and soft, releasing their sweet aroma. Don’t let them brown—we want gentle cooking here.

Cook the Beef

Stir in the minced garlic and let it cook for about 30 seconds. Garlic burns quickly, so watch it carefully. You’ll smell that unmistakable aroma almost immediately.

Add the pound of ground beef to the pot. Break it apart with your spoon as it cooks. I like to use a potato masher for this—it creates perfectly fine crumbles. Cook until the meat is completely browned with no pink remaining, about 7-8 minutes.

The 93/7 lean-to-fat ratio is perfect here. It provides enough fat for flavor without leaving your sauce greasy. If you see excess grease, drain some off, but leave a little for richness.

Combine the Ingredients

Now comes the fun part—building the sauce! Add the can of diced tomatoes with their juice. Pour in both cans of tomato sauce and the cup of water. The water helps create the right consistency and prevents the sauce from being too thick.

Drop in the 3 bay leaves. These add subtle depth that’s hard to pinpoint but definitely noticeable. Add the dried basil, granulated sugar, Italian seasoning, and salt. Stir everything together thoroughly.

Bring the sauce to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low. You want just a gentle simmer—small bubbles breaking the surface occasionally.

Let the sauce simmer uncovered for 1-2 hours, stirring every 20 minutes or so. As it cooks, the sauce thickens and the flavors intensify beautifully. The longer you can simmer, the better it tastes. I usually aim for the full 2 hours when I have time.

Taste the sauce after an hour and adjust the seasoning. You might want more salt or even a pinch more sugar. Every batch of tomatoes varies slightly in acidity.

Make The Cheese Filling

While the sauce simmers away, prepare the cheese mixture. This is wonderfully simple but absolutely essential.

Mix the Cheeses

In a large mixing bowl, combine the 2 cups of whole milk ricotta cheese. Add the ½ cup of grated Parmesan cheese. The Parmesan adds sharpness that balances the mild ricotta perfectly.

Sprinkle in the ½ teaspoon each of dried basil and dried parsley. Add salt and black pepper to taste—I usually use about ½ teaspoon of salt and several grinds of pepper. Mix everything together with a spatula or spoon until completely combined and smooth.

The mixture should be creamy and spreadable. If it seems too thick, you can add a tablespoon of milk. Set this aside at room temperature while you prepare the noodles.

Boil the Noodles

The noodle-cooking technique is crucial for perfect lasagna texture. I learned this trick years ago, and it changed everything.

Prepare the Lasagna Noodles

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt—the water should taste like the sea. This seasons the noodles from within.

Add the lasagna noodles carefully to avoid breaking them. Stir gently to prevent sticking. Cook them for only 2/3 of the package directions—usually about 7 minutes if the package says 10-11 minutes.

While the noodles cook, prepare a large bowl of ice water. The cold water bath is essential for stopping the cooking process immediately.

Drain the noodles in a colander, then transfer them immediately to the ice water. Let them sit for a minute, then drain again. Lay them flat on a clean kitchen towel or baking sheet to prevent sticking.

Layering the Lasagna

This is where your lasagna comes together. Take your time with the layers for the best results.

Construct the First Layers

Preheat your oven to 375°F (190°C). Position the rack in the center of the oven for even baking.

Spread ½ cup of the meat sauce across the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking and adds flavor to every bite. Use the back of a spoon to spread it evenly.

Lay 5-6 lasagna noodles across the sauce, covering the bottom completely. They can overlap slightly at the edges. Don’t worry about perfection—just cover the sauce layer.

Build the Cheese and Sauce Layers

Spread half of the cheese mixture over the noodles. Use an offset spatula or the back of a spoon to spread it evenly to the edges. The cheese layer should be generous but not so thick it oozes out.

Spoon one-third of the remaining meat sauce over the cheese layer. Spread it gently to cover everything. You should have a nice, even layer of sauce.

Add another layer of noodles, arranging them perpendicular to the first layer if possible. This creates better structure. Spread the remaining cheese mixture over these noodles, followed by another third of the meat sauce.

Top with a final layer of noodles. Pour the remaining meat sauce over the top, spreading it to cover all the noodles. Make sure no noodles peek through, or they’ll dry out during baking.

Sprinkle the 4 ounces of grated mozzarella cheese evenly over the top. This creates that beautiful, golden, bubbly cheese crust we all love.

Bake to Perfection

Cover the lasagna tightly with aluminum foil. I spray the foil with cooking spray first so it doesn’t stick to the cheese. This trick saves so much frustration!

Bake at 375°F for 45 minutes. The lasagna needs this covered time to heat through completely and allow the flavors to meld.

After 45 minutes, remove the foil carefully. Return the lasagna to the oven uncovered for 15 more minutes. The cheese should be bubbling vigorously and turning golden brown in spots.

Remove from the oven and tent loosely with foil. Let it rest for 20-30 minutes before cutting. I know this waiting period is torture, but it’s crucial. The lasagna needs time to set up, or your slices will be soupy and messy.

Serving, Tips, and FAQs

Serving Suggestions

When the lasagna has rested properly, it’s finally time to serve. Use a sharp knife to cut clean slices, wiping the blade between cuts for the neatest presentation.

I love serving lasagna with a crisp green salad dressed in a light vinaigrette. The freshness cuts through the richness beautifully. Garlic bread is a classic pairing—perfect for soaking up extra sauce.

For drinks, a medium-bodied red wine like Chianti complements the tomato sauce wonderfully. If you prefer non-alcoholic options, try sparkling water with lemon or a light iced tea. The goal is something refreshing to balance the hearty lasagna.

Fresh basil leaves make a beautiful garnish. Sprinkle them on just before serving for color and fresh flavor. A little extra Parmesan at the table never hurts either!

Tips for Success

After making this recipe dozens of times, I’ve learned several tricks that make a real difference.

Always use quality cheeses. The cheese is such a prominent flavor that cheap versions really show. Freshly grated Parmesan tastes infinitely better than pre-grated. Whole milk ricotta is creamier and more luxurious than part-skim.

Don’t skip the resting time after baking. Those 20-30 minutes allow the lasagna to firm up significantly. Your slices will be much neater, and the flavors settle together beautifully.

Taste your sauce as it simmers. Tomatoes vary in acidity and sweetness. Adjust the salt and sugar to get the balance just right for your taste.

If your sauce seems too thick while simmering, add a little more water. If it’s too thin, let it simmer longer uncovered to reduce.

Remove the bay leaves before assembling the lasagna. They’ve done their job flavoring the sauce. Nobody wants to bite into a bay leaf!

For easier cleanup, line your baking dish with parchment paper. Leave overhang on the sides so you can lift the whole lasagna out. It also makes portion control easier.

Variations

This recipe is wonderfully adaptable to different tastes and dietary needs.

For a lighter version, substitute ground turkey or chicken for the beef. The cooking method stays the same. Ground Italian sausage adds wonderful spicy, herby notes if you prefer more robust flavors.

Vegetarians can skip the meat entirely. Sauté diced mushrooms, zucchini, and spinach to add to the sauce. The vegetables provide substance and nutrition while keeping the dish satisfying.

Want extra veggies even with meat? Finely dice bell peppers, carrots, or mushrooms and add them when you cook the onions. They practically disappear into the sauce but add nutrition and depth.

For a white lasagna, replace the red sauce with béchamel. It’s a completely different flavor profile but equally delicious. You can find béchamel recipes easily online.

Spice lovers should add red pepper flakes to the sauce. Start with ½ teaspoon and adjust from there. Fresh jalapeños diced into the sauce add a different kind of heat.

Storage Tips

Lasagna stores beautifully, making it perfect for meal prep and leftovers.

Refrigerate leftovers in an airtight container for up to 5 days. The flavors actually improve after a day or two as everything continues to meld. Reheat individual portions in the microwave for 2-3 minutes, or reheat the whole pan covered in a 350°F oven for 30 minutes.

To freeze, let the lasagna cool completely first. Cut it into individual portions and wrap each tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. This way, you can grab a single serving whenever you want.

You can also freeze the entire assembled lasagna before baking. Wrap it extremely well in plastic wrap and foil. When ready to bake, you can go straight from freezer to oven—just add 30-45 minutes to the baking time and keep it covered until the last 15 minutes.

Thaw frozen portions in the refrigerator overnight for best results. Reheat in the microwave or oven until heated through completely.

Frequently Asked Questions

Can I use no-boil lasagna noodles instead?

Yes, you can substitute no-boil noodles. However, increase the liquid in your sauce by adding an extra cup of water. The no-boil noodles absorb moisture as they cook, so the sauce needs to be thinner. Also, make sure the noodles are completely covered with sauce, or they’ll have dry, hard spots.

Why is my lasagna watery?

Watery lasagna usually results from not letting it rest after baking. That 20-30 minute rest period is essential for the liquids to be reabsorbed. Also, if your sauce was too thin or you skipped draining excess grease from the meat, that adds liquid. Finally, not cooking the noodles long enough means they release starch and water during baking.

Can I make this ahead of time?

Absolutely! Assemble the lasagna completely up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge while the oven preheats to take the chill off. You may need to add 10-15 minutes to the covered baking time since it starts cold.

What can I substitute for ricotta cheese?

Cottage cheese is the most common substitute. Blend it smooth in a food processor first for the best texture. You can also use a combination of cream cheese and sour cream, though this creates a richer, tangier flavor. Some people use béchamel sauce instead of a cheese filling for a different style entirely.

How do I know when the lasagna is fully cooked?

The lasagna is done when the cheese is bubbly and golden, and you can see the sauce bubbling around the edges. Insert a knife into the center—it should slide in easily and feel very hot when you carefully touch it to your wrist. Internal temperature should reach 165°F. The resting time after baking finishes the cooking process perfectly.

This homemade lasagna has brought joy to my table countless times. The rich meat sauce, creamy cheese layers, and perfectly cooked noodles create something truly special. While it requires some time and patience, every minute is worth it when you see the smiles around your table. Make this recipe your own by trying different variations, and don’t forget to let it rest before serving. Happy cooking!

Best Homemade Lasagna Recipe

This homemade lasagna features rich meat sauce simmered to perfection, creamy three-cheese filling, and perfectly layered noodles. A comforting dish that feeds a crowd and tastes even better the next day.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dinner, Main Course

Cuisine American-Italian, Italian

Servings 8

Calories 425 kcal

Ingredients

  

• For the Meat Sauce:
• 3 tablespoons olive oil
• 1 yellow onion diced
• 2 cloves garlic minced
• 1 pound ground beef 93/7
• 1 14.5 oz can diced tomatoes
• 2 15 oz cans tomato sauce
• 1 cup water
• 3 bay leaves
• 1½ teaspoons dried basil
• 2 teaspoons granulated sugar
• 1 teaspoon Italian seasoning
• 2 teaspoons salt or to taste
• For the Cheese Filling:
• 2 cups whole milk ricotta cheese
• ½ cup grated Parmesan cheese
• 8 oz mozzarella cheese grated
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• Salt and black pepper to taste
• For Assembly:
• 1 pound lasagna noodles
• 4 oz mozzarella cheese grated for topping

Instructions

 

• Make the Meat Sauce:
• Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
• Stir in minced garlic and cook for 30 seconds until fragrant.
• Add ground beef and break it apart with a spoon. Cook for 7-8 minutes until completely browned with no pink remaining.
• Add diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian seasoning, and salt. Stir to combine.
• Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 1-2 hours, stirring every 20 minutes. Remove bay leaves before assembling.
• Make the Cheese Filling:
• In a large bowl, combine ricotta cheese, Parmesan cheese, 8 oz grated mozzarella, dried basil, dried parsley, salt, and black pepper. Mix until smooth and set aside.
• Prepare the Noodles:
• Bring a large pot of salted water to a boil. Cook lasagna noodles for 2/3 of package directions (about 7 minutes).
• Drain noodles and immediately transfer to a bowl of ice water. Drain again and lay flat on a kitchen towel.
• Assemble the Lasagna:
• Preheat oven to 375°F (190°C). Spread ½ cup meat sauce on the bottom of a 9×13-inch baking dish.
• Layer 5-6 lasagna noodles over the sauce, overlapping slightly to cover completely.
• Spread half of the cheese mixture over noodles, then top with one-third of the remaining meat sauce.
• Add another layer of noodles, then the remaining cheese mixture, followed by another third of the meat sauce.
• Add final layer of noodles and top with remaining meat sauce. Sprinkle 4 oz grated mozzarella cheese evenly over the top.
• Bake:
• Cover tightly with aluminum foil (spray with cooking spray to prevent sticking). Bake for 45 minutes.
• Remove foil and bake uncovered for an additional 15 minutes until cheese is golden and bubbly.
• Remove from oven and let rest, loosely covered with foil, for 20-30 minutes before slicing and serving.

Notes

Make Ahead: Assemble lasagna up to 24 hours before baking. Cover and refrigerate. Add 10-15 minutes to covered baking time.
Freezing: Freeze assembled unbaked lasagna for up to 3 months. Bake from frozen, adding 30-45 minutes to baking time.
Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in microwave or entire pan in 350°F oven for 30 minutes.
Substitutions: Use ground turkey or Italian sausage instead of beef. Add vegetables like mushrooms, zucchini, or spinach to the sauce.
No-Boil Noodles: If using no-boil noodles, add an extra cup of water to the sauce and ensure noodles are completely covered.
Cheese Tip: Use freshly grated Parmesan and whole milk ricotta for best flavor and texture.
Resting Time: Don’t skip the 20-30 minute rest after baking—this allows the lasagna to set up for cleaner slices.

Keyword homemade lasagna, lasagna recipe