Nothing says comfort like a hearty homemade lasagna. With its rich layers of seasoned meat, creamy cheese, and tender pasta, this dish is the epitome of satisfying, family-friendly meals. Whether it’s a special occasion or a simple weeknight dinner, lasagna brings warmth and flavor to any table.
Ingredients and Preparation Essentials
A well-crafted lasagna combines lasagna noodles for structure, melted mozzarella for creaminess, and Parmesan for a sharp, savory kick. The meat sauce, made with Italian sausage, ground beef, sautéed onions, garlic, and a blend of pasta sauce and tomato paste, brings rich flavor and depth. A layer of ricotta, fresh parsley, and beaten egg adds a soft, creamy texture, binding the layers together for a perfectly balanced, flavorful dish.
Step-by-Step Instructions for Perfect Lasagna
Follow these steps to ensure your lasagna comes out perfectly layered and flavorful.
Cooking the Noodles
Boil the lasagna noodles in salted water until they’re al dente. Rinsing them in cold water afterward prevents sticking, making assembly easier.
Preparing the Meat Sauce
Sauté the sausage, ground beef, onion, and garlic until fully browned. Drain any fat for a cleaner sauce, then simmer with pasta sauce, tomato paste, and seasonings for a few minutes to let the flavors meld.
Making the Cheese Mixture
In a bowl, combine mozzarella, Parmesan, ricotta, parsley, and egg until smooth and well-mixed. This blend brings creaminess to each layer and adds a hint of freshness from the parsley.
Layering the Lasagna
Spread a cup of meat sauce at the bottom of a 9×13-inch baking dish. Layer with noodles, the cheese mixture, and more meat sauce. Repeat the process two more times, ensuring even distribution.
Baking and Final Topping
Cover with foil and bake for 45 minutes, allowing the flavors to meld. After removing the foil, sprinkle with the remaining mozzarella and Parmesan, then bake uncovered to achieve a golden, bubbly topping. For extra color, broil for a couple of minutes, watching closely.
Recipe Tips
Achieving the Ideal Texture
Adjust the thickness of the sauce and cheese for a creamy, layered lasagna. Less sauce results in a firmer structure, while extra sauce creates a softer dish.
Making It Your Own
Customize the lasagna by adding your favorite cheeses, fresh spinach, or a sprinkle of extra herbs. A pinch of red pepper flakes can add a slight kick.
Perfect Browning Techniques
For a beautifully golden top, broil the lasagna for a couple of minutes at the end, monitoring it to avoid burning.
What to Serve With This Recipe
Pair your lasagna with complementary sides to complete the meal.
Perfect Pairings
Serve with garlic bread, a crisp Caesar salad, or roasted vegetables. These additions balance the richness of the lasagna.
Wine and Beverage Pairings
Enjoy lasagna with a full-bodied red wine like Cabernet Sauvignon, or a sparkling water with lemon. For a non-alcoholic option, try iced tea or a sparkling juice.
Frequently Asked Questions
Can I Use No-Boil Noodles?
Absolutely. Simply skip the boiling step, but ensure the sauce is slightly thinner to help the noodles soften during baking.
How Can I Make Lasagna Ahead of Time?
Assemble the lasagna in advance, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, increase baking time slightly to ensure it’s heated through.
What’s the Best Way to Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover and bake at 350°F until warmed through, or microwave individual portions.
Customizing for Special Occasions
Lasagna can be a beautiful centerpiece for any gathering, from holidays to family dinners.
Holiday and Family Gatherings
Double the recipe and bake in a large pan to serve a crowd, or add seasonal touches like roasted red peppers or sun-dried tomatoes for extra flavor.
Presentation Tips
Serve in an attractive casserole dish, garnished with fresh basil or parsley for a touch of color and freshness.
This homemade lasagna is more than just a meal—it’s a comfort food that brings family and friends together. With layers of savory meat, creamy cheese, and tender pasta, each slice is a hearty, satisfying experience that’s perfect for any occasion.
Ingredients
12 lasagna noodles, uncooked
¾ teaspoon salt, plus more to taste
4 cups shredded mozzarella cheese, divided
½ cup shredded Parmesan cheese, divided
Tomato Sauce
½ pound Italian sausage
½ pound lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
36 ounces pasta sauce (*see note)
2 tablespoons tomato paste
1 teaspoon Italian seasoning
Cheese Mixture
2 cups ricotta cheese or cottage cheese
¼ cup chopped fresh parsley
1 large egg, beaten
Instructions
Preheat your oven to 350°F (175°C). Fill a large pot with water, season with salt, and bring it to a rolling boil. Add the lasagna noodles and cook them according to the package instructions until they are al dente, or slightly firm to the bite. Drain, rinse with cold water to prevent sticking, and set aside.
In a large skillet or Dutch oven over medium-high heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is fully browned and no pink remains. Drain any excess fat to avoid a greasy sauce.
Add the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Stir well and let the mixture simmer uncovered over medium heat for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste the sauce, and adjust with additional salt if needed.
In a medium-sized bowl, combine 1 ½ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, ricotta cheese, parsley, beaten egg, and ¼ teaspoon salt. Mix until smooth and well-blended.
To assemble, spread 1 cup of the meat sauce over the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles over the sauce, then layer with ⅓ of the ricotta cheese mixture and another cup of the meat sauce. Repeat this layering process two more times. Finish with a final layer of 3 noodles topped with the remaining meat sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and the remaining ¼ cup Parmesan cheese. Return the lasagna to the oven and bake, uncovered, for an additional 15 minutes, or until the cheese is melted, browned, and bubbly. For a golden finish, broil for 2-3 minutes, watching closely to avoid burning.
Allow the lasagna to rest for at least 15 minutes before slicing and serving, ensuring the layers hold together beautifully.
Easy Homemade Lasagna Recipe
Ingredients
- 12 lasagna noodles uncooked
- ¾ teaspoon salt plus more to taste
- 4 cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese divided
Tomato Sauce
- ½ pound Italian sausage
- ½ pound lean ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 36 ounces pasta sauce *see note
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
Cheese Mixture
- 2 cups ricotta cheese or cottage cheese
- ¼ cup chopped fresh parsley
- 1 large egg beaten
Instructions
- Preheat your oven to 350°F (175°C). Fill a large pot with water, season with salt, and bring it to a rolling boil. Add the lasagna noodles and cook them according to the package instructions until they are al dente, or slightly firm to the bite. Drain, rinse with cold water to prevent sticking, and set aside.
- In a large skillet or Dutch oven over medium-high heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is fully browned and no pink remains. Drain any excess fat to avoid a greasy sauce.
- Add the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Stir well and let the mixture simmer uncovered over medium heat for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste the sauce, and adjust with additional salt if needed.
- In a medium-sized bowl, combine 1 ½ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, ricotta cheese, parsley, beaten egg, and ¼ teaspoon salt. Mix until smooth and well-blended.
- To assemble, spread 1 cup of the meat sauce over the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles over the sauce, then layer with ⅓ of the ricotta cheese mixture and another cup of the meat sauce. Repeat this layering process two more times. Finish with a final layer of 3 noodles topped with the remaining meat sauce.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and the remaining ¼ cup Parmesan cheese. Return the lasagna to the oven and bake, uncovered, for an additional 15 minutes, or until the cheese is melted, browned, and bubbly. For a golden finish, broil for 2-3 minutes, watching closely to avoid burning.
- Allow the lasagna to rest for at least 15 minutes before slicing and serving, ensuring the layers hold together beautifully.
Notes
- Sauce Tip: Each layer in this recipe uses about 1 cup of meat sauce. For a saucier lasagna, increase the pasta sauce to 48 oz. Adjust salt based on the pasta sauce brand; taste and season after simmering.
- Cheese Layer: The cheese layers are thin. For thicker layers, divide the cheese in half for the first two layers, adding only meat sauce to the third. Avoid adding extra ricotta, as it can overpower the lasagna’s flavor.
- Time-Saving Tip: Use fresh lasagna sheets from the deli section to skip the boiling step. Fresh lasagna doesn’t need to be pre-cooked.
- Resting Tip: Let the lasagna sit for at least 15 minutes after baking (up to 30-45 minutes if possible) to help it set and maintain its shape when cut. Resting is unnecessary for reheated servings.
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Substitutions:
- Ricotta cheese can be swapped with cottage cheese.
- Use all beef or ground turkey instead of sausage if desired. If using all beef, add ½ teaspoon of Italian seasoning (and ¼ teaspoon fennel seeds if desired) to the meat for flavor.
