The Best Homemade Lasagna Recipe (Classic & Cheesy)

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This classic homemade lasagna features layers of tender noodles, a rich meat sauce made with ground beef and sausage, and a creamy ricotta cheese filling for the ultimate comfort food dinner.

If there is one dish that truly defines “comfort food” in my house, it’s this lasagna. There is just something magical about pulling a bubbling, golden-brown 9×13 pan out of the oven that makes everyone run to the table. While it might look intimidating with all those layers, I promise you, it’s actually pretty straightforward once you get your assembly line going. It’s the perfect meal for Sunday dinners, holidays, or whenever you just need a cheesy, saucy hug in a bowl.

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Key Takeaways

Crowd-Pleaser: This recipe yields a massive pan that easily feeds a hungry family or a dinner party crowd.
Freezer Friendly: It’s one of the best meals to prep ahead; make two and freeze one for a busy night later!
Rich Flavor: Using a mix of ground beef and Italian sausage gives the sauce a depth you just can’t get with beef alone.
Perfect Texture: My secret cheese filling ratio ensures it’s creamy without being watery or runny.
If you love the flavors of lasagna but are short on time, you definitely need to try my Lasagna Soup Recipe for a quicker weeknight fix!

Why You’ll Love This Homemade Lasagna

The “Cheese Pull” Factor: We use plenty of mozzarella for those stretchy, gooey strands that everyone fights over.
Saucy & Savory: The homemade meat sauce simmers just long enough to marry the flavors of garlic, tomato, and herbs perfectly.
Crispy Edges: Baking it uncovered at the end gives you those irresistible crispy, golden cheese bits on the corners.
Balanced Nutrition: Packed with protein from the beef, sausage, and cheese, plus lycopene-rich tomatoes, this dish is a hearty fuel source for active families.
Better Leftover: Trust me, the flavors meld even more overnight, making lunch the next day arguably better than dinner.
Nostalgic Comfort: It smells exactly like your favorite Italian grandma’s kitchen (even if you don’t have one!).
Speaking of cozy baked pastas, if this recipe hits the spot, my Easy Baked Spaghetti is another reader favorite you shouldn’t miss.

Food or Cultural Background

I still remember the first time I attempted to make lasagna entirely from scratch. I was in my early twenties, trying to impress a dinner date (spoiler: it worked, we’re married now!), and I was terrified the whole thing would collapse when I cut into it. I called my mom in a panic, and she gave me the best advice: “Let it rest, Karen. Just let it rest.”

Over the years, I’ve tweaked this recipe to perfection. I swapped the plain ground beef for a mix of beef and sausage for that extra kick of fennel and spice. I also learned that adding a little nutmeg to the ricotta mixture adds a warmth you can’t quite put your finger on but would miss if it weren’t there.

Now, this homemade lasagna is my go-to “love language” meal. Whether it’s for a new mom, a sick neighbor, or just a rainy Tuesday, this dish brings people together. It reminds me a lot of my Million Dollar Spaghetti, where the magic happens in the oven as all those distinct layers melt into one cohesive masterpiece.

Ingredients for Homemade Lasagna

Ingredient	Notes/Substitutes
Lasagna Noodles	I prefer standard boiled noodles for texture, but “oven-ready” (no-boil) sheets work in a pinch—just add a bit more sauce.
Ground Beef	Lean (85/15) is best so the lasagna isn’t too greasy.
Italian Sausage	mild or spicy bulk sausage creates a deeper flavor profile.
Marinara Sauce	Use a high-quality jarred sauce (like Rao’s) or your own homemade batch.
Ricotta Cheese	Whole milk ricotta creates the creamiest filling. Cottage cheese is a protein-packed substitute if you blend it first!
Mozzarella	Shred it yourself from a block to avoid the anti-caking agents in pre-shredded bags that stop it from melting well.
Parmesan Cheese	Freshly grated adds a salty, nutty bite.
Egg	Essential for binding the cheese layer so it doesn’t ooze out.
Fresh Herbs	Parsley and basil brighten up the heavy cheese flavors.
Spices	Garlic powder, salt, pepper, and a pinch of nutmeg.

If you have leftover sausage after prepping this, toss it into my Creamy Italian Sausage Pasta later in the week!

Equipment Needed

9×13 Baking Dish: Deep dish is preferred to prevent bubbling over.
Large Skillet or Dutch Oven: For browning the meat and simmering the sauce.
Large Pot: To boil the pasta water.
Colander: For draining the noodles.
Mixing Bowls: To combine the cheese mixture.
Aluminum Foil: Essential for the first half of baking to keep moisture in.

How to Make Homemade Lasagna Step-by-Step

Boil the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente (usually 1-2 minutes less than the package says) since they will finish cooking in the oven. Drain and lay them flat on baking sheets so they don’t stick.
Brown the Meat: In a large skillet, cook the ground beef, Italian sausage, chopped onion, and minced garlic over medium-high heat until the meat is browned and crumbly. Drain any excess grease.
Simmer the Sauce: Stir in your marinara sauce, tomato paste, and seasonings. Let it simmer on low for 5–10 minutes to thicken slightly. You want a rich sauce, not a watery one.
Make the Cheese Filling: While the sauce simmers, grab a medium bowl. Mix together the ricotta, egg, 2 cups of mozzarella, Parmesan cheese, chopped parsley, salt, and pepper until combined.
Assemble the Layers: Spread a thin layer of meat sauce on the bottom of your baking dish (this stops sticking). Layer 3-4 noodles, followed by 1/3 of the ricotta mixture, 1/3 of the remaining meat sauce, and a sprinkle of mozzarella. Repeat this pattern twice more.
Top It Off: Finish with a final layer of noodles, the remaining sauce, and a generous heap of the remaining mozzarella and Parmesan cheese.
Bake Covered: Tent the dish with foil (don’t let it touch the cheese!) and bake at 375°F (190°C) for 45 minutes. This steams the noodles to perfection.
Bake Uncovered: Remove the foil and bake for another 15–20 minutes until the cheese is bubbly and browned.
Rest: This is crucial! Let the lasagna stand for at least 15 minutes before slicing. This allows the layers to set so it doesn’t fall apart.

If you enjoy the layering process, you’ll find making The Best Stuffed Shells with Ground Beef just as satisfying and fun to assemble!

Expert Tips for the Best Results

Don’t Overcook the Noodles: Since they bake in the sauce, boiling them until they are super soft will result in a mushy texture. Keep them firm!
Prevent Sticking: After draining your noodles, drizzle them with a little olive oil or lay them on parchment paper so they don’t clump into a giant pasta ball.
Grate Your Own Cheese: I know it takes extra time, but pre-shredded cheese is coated in cellulose, which prevents that dreamy, smooth melt we want.
Sauce Consistency: If your marinara is very watery, simmer it longer. A watery sauce is the number one culprit for a runny lasagna.
The “Cross” Pattern: When laying out your noodles, if they don’t fit perfectly, it’s totally fine to cut them or overlap them slightly. Nobody sees the inside until it’s on the plate!
If you love hearty, meaty dishes that feed a crowd, check out my tips for keeping meat juicy in my Easy Garlic Butter Meatballs recipe—the same logic applies here!

What to Serve With Homemade Lasagna

Garlic Bread: You need something crusty to sop up that extra sauce!
Green Salad: A crisp Caesar salad or a simple vinaigrette salad cuts through the richness of the cheese.
Roasted Veggies: Broccoli or asparagus make great light sides.
Antipasto Platter: Olives, cured meats, and peppers are a classic starter.
For a lighter pasta side option to balance a heavy meal week, you might like my High Protein Italian Pasta Salad.

Storing and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3-4 days. The flavors actually get better with time!
Freezer (Baked): Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Freezer (Unbaked): Assemble the lasagna, but don’t bake it. Wrap it tightly and freeze. When ready to eat, bake it from frozen (add about 45-60 minutes to the cook time) or thaw first.
Reheating: Reheat individual slices in the microwave or put the whole pan back in the oven at 350°F, covered with foil, until heated through.

Nutrition Facts

Nutrient	Amount per Serving
Calories	~650 kcal
Total Fat	32g
Saturated Fat	14g
Cholesterol	95mg
Sodium	1100mg
Carbohydrates	48g
Dietary Fiber	4g
Sugars	8g
Protein	42g

Disclaimer: Nutrition information is estimated and may vary based on ingredients (brands of sauce, cheese fat percentage) and cooking methods used.

FAQs About Homemade Lasagna

What is the secret to a good lasagna?

The secret is balancing moisture. You need a thick, meaty sauce (not watery!) and you must let the lasagna rest for at least 15–20 minutes after baking. This resting period allows the sauce to thicken and the cheese to set, ensuring you get clean layers instead of a soup.

What are the correct layers for lasagna?

Always start with a thin layer of sauce on the bottom of the pan to prevent sticking. Then, follow this order: Noodles -> Cheese Filling -> Meat Sauce -> Mozzarella. Repeat until the pan is full, ending with noodles, sauce, and a thick layer of cheese on top.

Can I assemble lasagna ahead of time?

Absolutely! You can assemble the entire lasagna and keep it in the refrigerator for up to 24 hours before baking. This is actually a great trick because it allows the noodles to absorb some flavor from the sauce before they even hit the oven.

Should I cover lasagna when baking?

Yes, for the first 45 minutes. Tenting it with foil keeps the steam in, which cooks the noodles and prevents the cheese on top from burning before the center is hot. Remove the foil for the last 15 minutes to brown the top.

Final Thoughts

I really hope this homemade lasagna becomes a staple in your kitchen just like it is in mine. It’s a labor of love, but seeing those empty plates at the end of dinner makes every minute worth it. If you give it a try, snap a photo and tag me—I love seeing your cheesy creations! And if you’re still craving comforting casseroles, my Cheesy Ground Beef and Rice Casserole is another easy win you should add to your list.

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Happy cooking! – Karen