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.
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 9x13-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.
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.
