Easy Homemade Lasagna Recipe Everyone Loves

There’s just something magical about a classic Lasagna Recipe bubbling in the oven. The rich meat sauce, the creamy layers of cheese, and those perfectly tender pasta sheets all come together in the most comforting way. It feels cozy, homemade, and full of love — exactly the kind of dinner that brings everyone to the table.

I love this Lasagna Recipe because it’s surprisingly easy to make, even if you’re cooking for a crowd. It’s perfect for Sunday dinners, holiday gatherings, or even meal prep for the week. Every layer builds flavor, and once you slice into it, you get that beautiful, cheesy pull that makes it completely irresistible.

Ready to build those delicious layers? 💛

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INGREDIENTS

Here’s everything you need to make this rich and comforting Lasagna Recipe. I like to prep all my ingredients before I start layering — it makes everything feel so much easier.

For the Meat Sauce:

• 1 lb ground beef (450 g)
• ½ lb Italian sausage (225 g)
• 1 small onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 can crushed tomatoes, 28 oz (800 g)
• 2 tbsp tomato paste (30 g)
• 1 tsp salt (5 g)
• ½ tsp black pepper (2 g)
• 1 tsp dried oregano (1 g)
• 1 tsp dried basil (1 g)
• ½ tsp red pepper flakes (optional, 1 g)
• ½ cup water (120 ml)

For the Cheese Layer:

• 15 oz ricotta cheese (425 g)
• 1 large egg
• 2 cups shredded mozzarella cheese (200 g)
• ½ cup grated Parmesan cheese (50 g)
• 2 tbsp fresh parsley, chopped (8 g)
• ½ tsp salt (2 g)

For Assembly:

• 12 lasagna noodles (about 9 oz / 250 g)
• 1 additional cup shredded mozzarella for topping (100 g)

INSTRUCTIONS

Let’s build this beautiful Lasagna Recipe step by step. Take your time with each layer — that’s where all the magic happens.

Cook the Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay them flat on a clean surface so they don’t stick together.

💡 Tip: Add a drizzle of olive oil to prevent sticking if needed.

Make the Meat Sauce

Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Cook until browned, breaking it apart with a spoon.

Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

Add crushed tomatoes, tomato paste, water, salt, pepper, oregano, basil, and red pepper flakes. Stir well.
Let the sauce simmer for 15–20 minutes, stirring occasionally, until slightly thickened.

Prepare the Cheese Mixture

In a large bowl, combine ricotta cheese, egg, 2 cups (200 g) shredded mozzarella, Parmesan cheese, parsley, and salt. Mix until smooth and creamy.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Assemble the Lasagna

Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish (23×33 cm).

Layer in this order:

• 3–4 lasagna noodles
• ⅓ of the ricotta mixture
• ⅓ of the meat sauce
• A sprinkle of mozzarella

Repeat the layers two more times. Finish with meat sauce and the remaining 1 cup (100 g) mozzarella on top.

Bake

Cover the dish with foil (lightly tent it so it doesn’t touch the cheese).

Bake for 25 minutes at 375°F (190°C).
Remove the foil and bake for another 15–20 minutes until the top turns golden and bubbly.

Rest Before Serving

Let the lasagna rest for at least 10–15 minutes before slicing. This helps the layers set beautifully and makes serving much easier.

TIPS & VARIATIONS

This Lasagna Recipe is already comforting and delicious, but you can easily customize it to fit your taste, your fridge, or the occasion. I love giving you options because cooking should feel flexible and fun.

Pro Cooking Tips

• Let it rest before slicing. This is so important. If you cut into your Lasagna Recipe too soon, the layers may slide. Resting 10–15 minutes helps everything set beautifully.
• Simmer the sauce longer for deeper flavor. If you have extra time, let the meat sauce simmer 30–40 minutes instead of 20. The flavor becomes richer and more developed.
• Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents, and freshly shredded mozzarella melts more smoothly.
• Lightly spray your foil. If you spray the inside of the foil with cooking spray, the melted cheese won’t stick to it while baking.

Ingredient Swaps

• Make it lighter: Replace half the ricotta with cottage cheese (15 oz / 425 g total).
• Go all beef: Skip the sausage and use 1½ lb (675 g) ground beef instead.
• Add veggies: Stir in 1 cup (150 g) sautéed mushrooms, zucchini, or spinach into the meat sauce.
• Make it vegetarian: Replace the meat with 2 cups (300 g) sautéed vegetables or plant-based crumbles.

Storage & Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Make ahead: Assemble the entire Lasagna Recipe, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 extra minutes to the baking time if baking from cold.

SERVING IDEAS

This Lasagna Recipe truly shines on its own, but pairing it with the right sides makes it feel extra special. I love turning it into a full, cozy Italian-style dinner that feels restaurant-worthy at home.

Fresh & Light Sides

• Classic Caesar salad with crisp romaine and creamy dressing
• Simple arugula salad with olive oil, lemon juice, and shaved Parmesan
• Tomato and cucumber salad for a refreshing contrast

The freshness balances the rich layers of this Lasagna Recipe perfectly.

Bread Pairings

• Warm garlic bread with melted butter and parsley
• Toasted baguette slices for dipping into the sauce
• Soft dinner rolls brushed with olive oil

Trust me, you’ll want something to soak up that extra sauce.

Drinks That Pair Beautifully

• Sparkling water with lemon for a light option
• Iced tea or homemade lemonade
• A bold red wine like Cabernet Sauvignon or Chianti

Perfect For…

• Sunday family dinners
• Holiday gatherings
• Potlucks and parties
• Meal prep for busy weeks

This Lasagna Recipe feeds a crowd and always impresses.

FAQs

How do I store leftover lasagna?

Store leftover Lasagna Recipe portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.

Can I freeze this Lasagna Recipe?

Yes, absolutely. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

You can also freeze it unbaked — just add 15–20 extra minutes to the baking time.

Why does my lasagna turn watery?

Watery lasagna usually happens when the sauce is too thin or the noodles hold excess water. Simmer your sauce until slightly thickened and drain noodles well before layering. Let the Lasagna Recipe rest after baking so it sets properly.

Can I use oven-ready noodles?

Yes, you can use oven-ready noodles in this Lasagna Recipe. Make sure your sauce is slightly looser so the noodles absorb enough moisture while baking.

How do I know when the lasagna is done?

The lasagna is ready when the edges bubble and the top turns golden. The internal temperature should reach about 165°F (74°C) for safe serving.

Recipe

Yield: 1 (9×13-inch / 23×33 cm) pan

Lasagna Recipe

Print

This comforting Lasagna Recipe layers rich meat sauce, creamy ricotta filling, and melty mozzarella between tender pasta sheets. It’s perfect for family dinners, holidays, or cozy weekend meals.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Ingredients

For the Meat Sauce:

• 1 lb ground beef (450 g)
• ½ lb Italian sausage (225 g)
• 1 small onion, diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 can crushed tomatoes, 28 oz (800 g)
• 2 tbsp tomato paste (30 g)
• ½ cup water (120 ml)
• 1 tsp salt (5 g)
• ½ tsp black pepper (2 g)
• 1 tsp dried oregano (1 g)
• 1 tsp dried basil (1 g)
• ½ tsp red pepper flakes (optional, 1 g)

For the Cheese Layer:

• 15 oz ricotta cheese (425 g)
• 1 large egg
• 2 cups shredded mozzarella (200 g)
• ½ cup grated Parmesan cheese (50 g)
• 2 tbsp chopped parsley (8 g)
• ½ tsp salt (2 g)

For Assembly:

• 12 lasagna noodles (about 9 oz / 250 g)
• 1 cup shredded mozzarella for topping (100 g)

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Cook lasagna noodles in salted boiling water until al dente. Drain and set aside.
   
3. In a skillet over medium heat, cook ground beef and sausage until browned. Add onion and cook 3–4 minutes. Stir in garlic and cook 30 seconds.
   
4. Add crushed tomatoes, tomato paste, water, salt, pepper, oregano, basil, and red pepper flakes. Simmer 15–20 minutes until slightly thickened.
   
5. In a bowl, mix ricotta, egg, mozzarella, Parmesan, parsley, and salt until creamy.
   
6. Spread a thin layer of sauce in a 9×13-inch (23×33 cm) baking dish. Layer noodles, ricotta mixture, sauce, and mozzarella. Repeat layers three times, finishing with sauce and mozzarella on top.
   
7. Cover with foil and bake for 25 minutes at 375°F (190°C). Remove foil and bake another 15–20 minutes until golden and bubbly.
   
8. Let the Lasagna Recipe rest 10–15 minutes before slicing and serving.

Notes

Let the lasagna rest before slicing for clean layers.

Freeze leftovers for up to 3 months.

Add sautéed vegetables for extra flavor and texture.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 520

Nutrition information is estimated and may vary based on ingredients used.

I truly hope this Lasagna Recipe becomes one of those dishes you come back to again and again. It’s cozy, comforting, and full of rich, layered flavor that makes any dinner feel special. Whether you’re cooking for your family, hosting friends, or just craving something warm and homemade, this recipe never disappoints.

If you try this Lasagna Recipe, I would love to hear how it turned out for you. Leave a comment, share your tips, or tell me how you made it your own.

Happy cooking, and enjoy every delicious bite 💛