The Best Homemade Lasagna

Why You’ll Love This Recipe

I love how this lasagna brings everything together in one dish—meat, cheese, pasta, and sauce, all baked to perfection. The flavors meld beautifully after baking, giving every bite that home-cooked depth that’s hard to beat. Plus, it’s easy to make ahead of time, freezes well, and is guaranteed to please both kids and adults. Whether I’m feeding a crowd or just meal prepping for the week, this recipe never lets me down.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lasagna noodles
ground beef
Italian sausage
onion
garlic
crushed tomatoes
tomato paste
tomato sauce
sugar
dried basil
Italian seasoning
salt
pepper
fresh parsley
ricotta cheese
egg
mozzarella cheese
Parmesan cheese

directions

1. I start by boiling the lasagna noodles until they’re just al dente, then drain and set them aside.

2. In a large skillet, I cook the ground beef, sausage, onion, and garlic until browned and fully cooked.

3. I add in the crushed tomatoes, tomato paste, tomato sauce, sugar, and seasonings, and let it simmer to develop a rich, savory meat sauce.

4. In a separate bowl, I combine the ricotta cheese, egg, parsley, and a bit of salt for the creamy layer.

5. Now it’s time to assemble: I spread a layer of meat sauce at the bottom of a baking dish, then add a layer of noodles, followed by the ricotta mixture, mozzarella, and more sauce. I repeat the layers, finishing with mozzarella and Parmesan on top.

6. I cover the dish with foil and bake it in a preheated oven at 375°F (190°C) for 25 minutes, then uncover and bake for another 20–25 minutes until the cheese is bubbly and slightly golden.

7. I let the lasagna rest for about 10–15 minutes before slicing and serving. This helps everything set nicely.

Servings and timing

This lasagna makes about 8 hearty servings. From start to finish, it takes roughly 1 hour and 30 minutes—about 30 minutes for prep and 60 minutes for cooking and resting time.

Variations

When I want to switch things up, I’ll use ground turkey or even lentils for a lighter or vegetarian version. Sometimes I add spinach to the ricotta mixture or use a béchamel sauce for a creamy twist. For an extra kick, I add red pepper flakes or use hot Italian sausage. It’s easy to adapt this recipe to whatever I have on hand or whatever flavors I’m craving.

storage/reheating

To store leftovers, I keep them in an airtight container in the fridge for up to 4 days. Lasagna also freezes beautifully—I wrap individual slices in foil and store them in freezer bags. For reheating, I either microwave a slice or warm it in the oven at 350°F (175°C) until heated through. Adding a splash of water before reheating helps prevent it from drying out.

FAQs

How do I keep my lasagna from being watery?

I make sure to drain excess fat from the meat and let the sauce simmer long enough to thicken. Also, I let the lasagna rest before cutting, which helps keep the layers intact.

Can I make this lasagna ahead of time?

Absolutely. I often assemble it a day in advance, cover it tightly, and refrigerate. When I’m ready to bake, I let it sit at room temperature for about 30 minutes before putting it in the oven.

Can I freeze lasagna before baking?

Yes, I assemble the lasagna in a freezer-safe dish, wrap it well, and freeze. When I’m ready to use it, I bake it straight from the freezer—just add extra time and keep it covered with foil until it’s hot throughout.

What can I use instead of ricotta cheese?

I sometimes use cottage cheese as a substitute—it has a similar texture and works great in this dish. Mashed tofu with herbs is another option for a dairy-free version.

How do I know when the lasagna is done?

I look for bubbling edges and golden-brown cheese on top. Inserting a knife in the center should reveal hot, melty layers. I always let it rest before slicing to ensure the perfect texture.

Conclusion

This homemade lasagna is everything I want in a classic comfort food—rich, cheesy, satisfying, and endlessly customizable. It’s a dish I return to again and again, whether I’m feeding a crowd or just treating myself to leftovers all week long. Once I try it, I’ll see why it truly is the best.