Homemade Lasagna

This homemade lasagna is classic, cozy Italian comfort food—rich meat sauce, creamy ricotta, and stretchy mozzarella all layered between tender noodles. It’s the kind of dish that turns “pasta night” into something special and fills the kitchen with the best tomato-herb aroma. There’s a bit of simmering and layering involved, but it’s all very straightforward, and the results are absolutely worth it. This pan feeds a crowd, making it perfect for Sunday dinner, holidays, or anytime you want leftovers that taste even better the next day. Serve with a green salad and garlic bread and you’re set.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 pound Italian sausage
• 1 (28 oz) can crushed tomatoes
• 2 (6.5 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1/2 cup water
• 2 tablespoons Italian seasoning
• 1/4 cup sugar
• 4 tablespoons chopped fresh parsley, divided
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon fennel seeds (optional but delicious)
• 1 1/2 teaspoons salt, divided (plus more to taste)
• 1/2 teaspoon black pepper, or to taste
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1/2 cup finely grated Parmesan cheese
• 1 large egg
• 2 cups grated mozzarella cheese

Directions

1. Make the meat sauce.
   In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook 2–3 minutes until softened. Add the ground beef, Italian sausage, and minced garlic. Cook, breaking up the meat, until well browned; drain excess fat if needed.
2. Season and simmer the sauce.
   Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a gentle simmer, cover, and cook for about 1 1/2 hours, stirring occasionally.
3. Cook the noodles.
   Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles for 8–10 minutes, until al dente. Drain and rinse with cold water to stop the cooking, then lay them flat on a lightly oiled sheet or parchment so they don’t stick.
4. Mix the ricotta layer.
   In a mixing bowl, combine the ricotta cheese, egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and the Parmesan cheese. Stir until smooth and well blended.
5. Preheat and prep the pan.
   Preheat the oven to 375°F (190°C). Spread about 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish.
6. Layer the lasagna (first layer).
   Arrange 6 lasagna noodles lengthwise over the meat sauce. Spread half of the ricotta mixture over the noodles. Top with about 1/3 of the mozzarella. Spoon 1 1/2 cups of meat sauce over the cheese and sprinkle with a little Parmesan if you like.
7. Repeat layers.
   Add another layer of 6 noodles, the remaining ricotta mixture, another 1/3 of the mozzarella, and more meat sauce. Finish with a final layer of meat sauce and the remaining mozzarella and Parmesan on top.
8. Bake.
   Cover the dish with foil. To prevent sticking, lightly spray the foil with cooking spray or make sure it doesn’t touch the cheese. Bake for 25 minutes.
9. Uncover and finish baking.
   Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and lightly browned and the sauce is bubbling around the edges.
10. Rest and serve.
    Let the lasagna rest for about 15 minutes before cutting so the layers can set. Slice into squares and serve hot.

Prep Time: 35 minutes | Cooking Time: 115 minutes | Total Time: 150 minutes
Kcal: 500 kcal | Servings: 12

Tips

For neat slices and well-defined layers, be sure to cook the noodles just to al dente and let the lasagna rest the full 15 minutes before cutting—this keeps it from sliding apart on the plate.

This sauce gets better as it cooks, so if you have time, let it simmer the full 1 1/2 hours; leftovers reheat beautifully, and you can freeze individual portions for easy future dinners.

FAQ

Can I make this lasagna ahead of time?
Yes. Assemble it completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the covered bake time if starting from cold.

Can I use no-boil noodles?
You can—just follow the package instructions and slightly increase the sauce so the noodles have enough moisture to cook in the oven.

Can I substitute cottage cheese for ricotta?
Yes, you can use cottage cheese in place of ricotta, or do a half-and-half mix. If it’s very wet, drain it a bit first.

Does this freeze well?
Absolutely. You can freeze the baked and cooled lasagna in portions or as a whole pan; thaw overnight in the fridge and reheat covered until hot and bubbly.

What can I serve with homemade lasagna?
A simple green salad, garlic bread, and maybe roasted vegetables make a perfect, balanced meal alongside this rich, hearty pasta.