There’s nothing quite like a Homemade Lasagna — layers of tender pasta, rich meaty sauce, creamy ricotta, and bubbling melted cheese baked together into one unforgettable comfort dish. It’s the kind of classic Italian-inspired recipe that fills your kitchen with warmth and your table with happy faces.
This recipe captures everything you love about traditional lasagna: the slow-simmered meat sauce, the velvety cheese layers, and that perfect golden-brown top. While it takes a bit of time to assemble, every bite is worth it — hearty, flavorful, and perfectly balanced between creamy, cheesy, and savory.
Whether you’re making it for Sunday dinner, a family gathering, or to stock the freezer for busy nights, this lasagna never disappoints. It’s comforting, filling, and always a crowd favorite — a dish that tastes even better the next day.
Why You’ll Love This Homemade Lasagna
- Layers of rich, homemade meat sauce and creamy cheese filling.
- Feeds a crowd — perfect for family dinners or potlucks.
- Freezer-friendly for easy meal prep.
- Classic Italian flavor that everyone loves.
- Great for leftovers — tastes even better reheated.
Ingredients You’ll Need
For the Meat Sauce:
- 1 lb (450 g) ground beef
- ½ lb (225 g) Italian sausage (mild or spicy)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon sugar (balances acidity)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup chopped fresh basil or 1 teaspoon dried basil
For the Cheese Mixture:
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta:
- 12 lasagna noodles (regular or oven-ready)
- 1 tablespoon olive oil (to prevent sticking)
For Topping:
- 1 cup shredded mozzarella
- ¼ cup Parmesan cheese
How to Make Homemade Lasagna
Step 1: Prepare the meat sauce
In a large pot or deep skillet, cook ground beef and sausage over medium-high heat until browned and no longer pink, breaking it apart as it cooks. Drain excess fat.
Add chopped onion and garlic; cook for 2–3 minutes until fragrant and softened. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, salt, pepper, red pepper flakes, and basil.
Bring to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally. The sauce should be thick and rich.
Step 2: Cook the lasagna noodles
While the sauce simmers, bring a large pot of salted water to a boil. Add noodles and cook until just al dente (about 1 minute less than package directions). Drain and toss with olive oil to prevent sticking.
If using oven-ready noodles, skip this step.
Step 3: Mix the cheese filling
In a medium bowl, combine ricotta cheese, egg, 1 ½ cups mozzarella, Parmesan, parsley, salt, and pepper. Stir until creamy and well-blended.
Step 4: Assemble the lasagna
Preheat the oven to 375°F (190°C).
Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish.
Layer 3 noodles over the sauce.
Spread ⅓ of the ricotta mixture evenly over noodles, then spoon another layer of meat sauce on top.
Repeat layers (noodles → ricotta → sauce) two more times, ending with noodles and the remaining sauce on top.
Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
Step 5: Bake
Cover tightly with foil (tent slightly to prevent cheese from sticking). Bake for 25 minutes, then remove foil and bake another 20 minutes or until bubbly and golden brown.
Let the lasagna rest for 15 minutes before slicing — this allows it to set perfectly.
Tips for the Best Results
- Simmer the sauce: Letting the sauce cook longer deepens flavor and thickens consistency.
- Don’t skip resting time: This keeps layers intact when slicing.
- Layer evenly: Spread sauce and cheese in even layers for uniform cooking.
- Use fresh herbs: Fresh basil and parsley make a big difference in flavor.
- Double the sauce: It freezes beautifully for future use.
- Make-ahead tip: Assemble lasagna a day ahead, refrigerate overnight, and bake before serving.
Variations & Substitutions
- Vegetarian Lasagna: Replace meat with roasted vegetables like zucchini, mushrooms, or spinach.
- White Lasagna: Use Alfredo sauce and chicken instead of tomato sauce and beef.
- Spinach Ricotta Lasagna: Add 1 cup chopped spinach to the ricotta layer.
- Three-Cheese Lasagna: Mix ricotta, mozzarella, and provolone for extra cheesiness.
- Spicy version: Use hot Italian sausage and a dash of cayenne.
- Gluten-free: Use gluten-free noodles and check sauces for gluten-free labeling.
What to Serve With Homemade Lasagna
Homemade lasagna pairs perfectly with:
- Garlic bread or cheesy breadsticks
- Caesar or garden salad
- Roasted vegetables (zucchini, asparagus, or green beans)
- Red wine like Chianti or Cabernet Sauvignon
- A light dessert — tiramisu, panna cotta, or lemon bars
It’s a complete meal that’s rich and hearty, so sides can stay light and fresh.
Storage & Reheating Tips
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap baked or unbaked lasagna tightly in foil and freeze up to 3 months.
- Reheat: Bake at 350°F (175°C) for 25–30 minutes until hot. Add a bit of sauce or water if reheating from frozen.
- Individual portions: Wrap slices in foil and reheat in the oven or microwave for quick meals.
- Meal prep tip: Make two pans — one for now, one for the freezer.
Recipe FAQs
Can I make lasagna ahead of time?
Yes! Assemble up to 24 hours in advance, refrigerate, and bake when ready. Add 10–15 extra minutes to the baking time if chilled.
Can I use cottage cheese instead of ricotta?
Absolutely. Blend it first for a smoother texture — it’s a great budget-friendly alternative.
Can I skip boiling noodles?
Yes, if using oven-ready lasagna noodles. Just add an extra ½ cup sauce to ensure they cook properly.
How do I prevent watery lasagna?
Make sure the sauce is thick before layering and drain the noodles well. Also, let the lasagna rest before cutting.
Can I add extra vegetables?
Yes! Spinach, mushrooms, zucchini, or bell peppers blend beautifully with the sauce.
Can I make this meatless?
Of course — skip the meat and use extra veggies or a tomato-and-lentil sauce for a hearty vegetarian option.