Easy Homemade Lasagna is a classic comfort food that brings layers of cheesy, meaty, and saucy goodness all baked together in one dish. With tender pasta sheets, a rich tomato sauce, gooey melted cheese, and a mix of seasoned ground beef or sausage, this recipe feels like a warm hug on a plate.
I love making this lasagna because it’s straightforward and perfect for feeding a crowd or saving leftovers for busy days. One of my favorite tricks is to prepare it a day ahead – it lets all the flavors blend even better, and reheated slices taste just as amazing.
This lasagna shines when paired with a simple green salad or some crusty garlic bread for dipping. Whether it’s a family dinner or a casual get-together, everyone always asks for seconds, and it’s easy to see why!
Key Ingredients & Substitutions
Lasagna noodles: I like using regular lasagna noodles boiled until al dente. No-boil noodles work well too and save time if you’re in a hurry.
Ground beef: This adds great flavor and texture. You can swap it for ground turkey or plant-based crumbles for a lighter or vegetarian option.
Ricotta cheese: It gives creaminess and richness. If you prefer, cottage cheese works as a lighter substitute, just blend it for a smoother texture.
Mozzarella & Parmesan: Mozzarella melts nicely for that gooey top, and Parmesan adds sharpness. Feel free to add provolone or pecorino cheese for a twist.
Marinara sauce: Use your favorite jarred sauce or homemade tomato sauce. Seasoning it a bit yourself can boost flavor.
How Do I Build Lasagna Layers Without It Falling Apart?
Layering lasagna can be tricky, and you want the layers to hold together well when serving. Follow these tips:
- Start with a thin layer of sauce on the bottom so noodles don’t stick to the pan.
- Overlap noodles slightly but don’t crowd them; this helps them cook evenly.
- Spread ricotta mixture gently to avoid pushing the noodles around.
- Keep your layers even: meat sauce, cheese, then noodles.
- Let the baked lasagna rest for 10 minutes before slicing—this lets everything set up nicely.
Taking your time with layering helps the lasagna hold its shape and makes serving clean, perfect slices much easier.
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size because it fits all the layers nicely for even baking.
- Large pot – essential for boiling the noodles until al dente.
- Large skillet – makes browning the beef and simmering the sauce easier.
- Mixing bowls – handy for combining ricotta mixture and organizing ingredients.
- Aluminum foil – keeps the lasagna moist while baking and makes cleanup easier.
- Slotted spoon or tongs – helps with layering noodles without spilling.
- Cooking spoon or spatula – for spreading sauces and cheese mixtures evenly.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version.
- Add sautéed spinach or kale to the ricotta mixture for more greens.
- Mix in sliced mushrooms or bell peppers with the meat sauce for extra flavor and veggies.
- Spice it up with red pepper flakes or Italian herbs for a bolder taste.
Easy Homemade Lasagna Recipe
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles
- 1 pound ground beef
- 1 jar (24 ounces) marinara or pasta sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley or dried basil for garnish (optional)
How Much Time Will You Need?
This lasagna recipe takes about 15 minutes to prepare, including cooking the noodles and browning the meat. Then, it bakes covered for 25 minutes and uncovered for another 20 minutes. After baking, allow about 10 minutes for it to cool and set before slicing and serving. Total time is roughly 1 hour and 10 minutes.
Step-by-Step Instructions:
1. Preheat and Cook Noodles:
Set your oven to 375°F (190°C). Cook the lasagna noodles following the package instructions until just tender (al dente). Drain the noodles and lay them flat so they don’t stick together.
2. Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until you can smell its lovely aroma. Add ground beef, season with salt, pepper, and Italian seasoning. Cook until beef is browned and fully cooked, about 5 to 7 minutes. Drain any extra fat. Pour marinara sauce into the skillet, mix well, and let it simmer gently for 5 minutes.
3. Prepare the Cheese Mixture:
In a bowl, combine ricotta cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy.
4. Assemble the Lasagna:
Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Place 3 noodles on top of the sauce side by side. Spread one-third of the ricotta mixture evenly over the noodles. Spoon one-third of the meat sauce on top of the ricotta. Sprinkle one-third of the mozzarella cheese over the sauce. Repeat layering two more times—noodles, ricotta mixture, meat sauce, and mozzarella, finishing with mozzarella on top. Sprinkle remaining Parmesan cheese over everything.
5. Bake and Serve:
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake another 20 minutes so the top gets bubbly and golden. Let the lasagna rest for 10 minutes before cutting so it holds its shape. Garnish with chopped parsley or dried basil if you like, then serve and enjoy!
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles save time since you don’t need to pre-cook them. Just be sure to spread enough sauce between layers to soften them properly during baking.
How Do I Store and Reheat Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm individual slices in the microwave or oven until heated through—cover loosely to prevent drying out.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Ricotta Cheese?
Cottage cheese is a great substitute if you want a lighter option. For a smoother texture, blend it briefly in a food processor before mixing with the egg and Parmesan.
