You’re in for a treat — here’s a classic homemade lasagna recipe that’s rich, cheesy, saucy, and comforting. Perfect for family dinners, leftovers, or freezing for later!
🍝 Classic Homemade Lasagna
🍽️ Serves: 8
⏱️ Time: 1 hour 30 minutes (including bake time)
🛒 Ingredients:
Meat Sauce:
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1 lb ground beef (or Italian sausage, or a combo)
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1 small onion, diced
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3 cloves garlic, minced
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1 (24 oz) jar marinara sauce or crushed tomatoes
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2 tbsp tomato paste (optional for richness)
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1 tsp Italian seasoning
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Salt & pepper to taste
Cheese Mixture:
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1 ½ cups ricotta cheese
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1 large egg
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1/2 cup grated Parmesan cheese
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1 tbsp chopped parsley or 1 tsp dried
Pasta & Topping:
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9 lasagna noodles (regular or oven-ready)
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2 ½ cups shredded mozzarella cheese
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Extra grated Parmesan for topping
👩🍳 Instructions:
1. Prep the meat sauce:
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In a large skillet, cook ground beef and onion over medium heat until browned.
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Drain excess fat. Add garlic and cook 1 minute.
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Stir in tomato sauce, paste, seasoning, salt, and pepper.
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Simmer on low for 15–20 minutes while you prep everything else.
2. Boil the noodles (if needed):
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Cook lasagna noodles in salted water until al dente (or use oven-ready noodles).
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Drain and lay them flat on parchment paper or a towel to prevent sticking.
3. Mix the ricotta filling:
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In a bowl, combine ricotta, egg, Parmesan, and parsley. Mix until smooth.
🔄 Layer the Lasagna (in a 9×13″ baking dish):
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Spread 1 cup meat sauce on the bottom.
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Add 3 noodles side by side.
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Spread 1/3 of ricotta mixture, then 1/2 cup sauce, then 1/2 cup mozzarella.
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Repeat layers two more times (noodles → ricotta → sauce → mozzarella).
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Top with last 3 noodles, remaining sauce, and lots of mozzarella + Parmesan.
🔥 Bake:
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Cover with foil (spray underside with cooking spray so cheese doesn’t stick).
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Bake at 375°F (190°C) for 25 minutes, then uncover and bake 15–20 more minutes, until bubbly and golden.
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Let rest 10–15 minutes before slicing.
🍽️ Serve With:
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Garlic bread
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A simple green salad
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Red wine or sparkling water
🧊 Make Ahead & Freeze:
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Assemble but don’t bake — wrap tightly and freeze up to 2 months.
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Bake straight from frozen at 375°F, covered, for about 1 hour 15 minutes (remove foil last 20 minutes).
Want a vegetarian, gluten-free, or white sauce lasagna version? Just say the word!
