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The Best Homemade Lasagna Recipe – Classic, Rich, and Made from Scratch

There’s nothing quite like a bubbling, golden, hearty pan of homemade lasagna. Layers of savory meat sauce, creamy ricotta, gooey mozzarella, and tender pasta come together to create the ultimate comfort food. Whether you’re cooking for a crowd, prepping meals for the week, or simply treating yourself to a real-deal Italian classic, this Best Homemade Lasagna Recipe will become your go-to. It’s easier than you think — and totally worth every step.
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Prep Time 30 minutes
Cook Time 1 hour
Rest Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce:
  • 1 lb ground beef
  • ½ lb Italian sausage optional for extra flavor
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp sugar
  • Salt and pepper to taste
For the Ricotta Layer:
  • 1 15 oz container ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley optional
Other Ingredients:
  • 9 –12 lasagna noodles regular or oven-ready
  • 3 cups shredded mozzarella cheese
Extra Parmesan for topping

Equipment

  • 9x13-inch baking dish
  • Large skillet or saucepan
  • Large pot (for noodles)
  • Mixing bowls
  • Aluminum foil
  • Ladle or spoon

Method
 

Make the Meat Sauce:
  1. In a large skillet over medium heat, cook the ground beef, sausage (if using), onion, and garlic until browned. Drain excess grease. Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for at least 15 minutes to develop flavors.
Prepare the Ricotta Mixture:
  1. In a bowl, mix ricotta cheese, egg, Parmesan, and parsley. Set aside.
Cook the Noodles:
  1. Boil lasagna noodles according to package directions if using regular noodles. Drain and lay flat on parchment paper to avoid sticking.
Assemble the Lasagna:
  1. Spread a thin layer of meat sauce at the bottom of the baking dish.
  2. Add a layer of noodles.
  3. Spread ⅓ of the ricotta mixture over noodles.
  4. Top with ⅓ of the meat sauce and sprinkle mozzarella.
  5. Repeat layers two more times, ending with sauce and a generous layer of mozzarella and Parmesan.
Bake:
  1. Cover with foil (sprayed with cooking spray to prevent sticking) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly.
Rest Before Serving:
  1. Let the lasagna rest for 15 minutes before slicing to allow layers to set beautifully.

Notes

🔁 Variations
Vegetarian Version: Use sautéed mushrooms, spinach, and zucchini instead of meat.
Spicy Kick: Add red pepper flakes to the sauce or use spicy sausage.
Three-Cheese Blend: Mix mozzarella, provolone, and Parmesan for an extra cheesy layer.
🧊 Storage Tips
Fridge: Store in an airtight container for up to 5 days.
Freeze: Freeze baked lasagna in portions for up to 3 months. Wrap tightly to prevent freezer burn.
Reheat: Reheat individual slices in the microwave or whole lasagna in a 350°F oven until heated through.
❓ Frequently Asked Questions
Can I assemble lasagna ahead of time?
Yes! Assemble the lasagna, cover tightly, and refrigerate for up to 2 days before baking.
Should I use fresh or dried lasagna noodles?
Either works! Oven-ready noodles save time, but traditional boiled noodles have a classic texture.
Why does lasagna need to rest before cutting?
Resting helps the layers set, so you get neat slices instead of a messy plate.