Best Lasagna Recipe
Add Preferred SourceThis classic Lasagna recipe is packed with cozy flavors and cheesy goodness. It’s easy to throw together, a total crowd-pleaser, but also perfect for a comforting meal any day of the week. With layers of savory meat sauce, creamy ricotta, and melty cheeses, it’s all baked to bubbly perfection.
Why You Will Love Making Homemade Lasagna
Here are a few reasons why this lasagna recipe will become your go-to:
- Comforting: Nothing says comfort food quite like lasagna. It’s hearty, satisfying, and perfect for any season.
- Perfect for Leftovers: Lasagna always seems to taste even better the next day. It’s ideal for meal prep or feeding a large family.
- Customizable: You can tweak this recipe to include your favorite ingredients or to suit dietary preferences.
- Freezes Well: Make a double batch and freeze one for a no-fuss dinner on a busy night.
- Impressive: Despite being relatively simple to make, lasagna always impresses guests. It’s a classic dish that’s always welcomed.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make This Easy Lasagna Recipe with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making lasagna from scratch is easier than you might think! Here’s how to do it:
Prepare the Meat Sauce
Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Toss in the diced onions and minced garlic, and cook them until the onions are translucent—about 5-7 minutes should do it.
Next, add the ground beef, breaking it apart with a wooden spoon. Cook until it’s fully browned. Stir in the diced tomatoes, fresh basil, salt, and pepper, and let the sauce simmer for about 20 minutes to develop the flavors.
Assemble the Lasagna
In a mixing bowl, combine the ricotta cheese, grated Parmesan, Italian seasoning, a bit more basil, salt, and pepper.
Preheat your oven to 350°F (180°C). In a baking dish, start layering your lasagna. Begin with a layer of pre-cooked noodles, followed by a layer of meat sauce, and then a layer of your cheese mixture. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Bake the Lasagna
Bake it in the preheated oven for about 20 minutes, until the cheese on top is golden and bubbly. Let it rest for a few minutes before serving.
Serve and Enjoy
Garnish with chopped fresh basil or a sprinkle of parsley and serve hot. Enjoy—this lasagna is sure to be a hit!
Recipe Notes and Expert Tips
Here are some handy tips and tricks to help you nail this lasagna recipe every time:
- No-Boil Noodles: Save time by using no-boil lasagna noodles. They soak up the sauce and cook perfectly in the oven, no pre-cooking necessary. Just make sure you add a layer of meat sauce to the bottom of the dish before placing the noodles. You may need to bake it longer so I recommend baking it for 20 minutes covered with aluminum foil and then 20 minutes uncovered.
- Meat: Feel free to switch up the protein. Ground turkey, Italian sausage, or a plant-based meat substitute work great in this recipe.
- Cheese Layer: For an extra creamy texture, mix an egg into the ricotta cheese mixture before layering.
- Herb Freshness: Using fresh herbs can make a big difference in flavor, especially with basil and Italian seasoning.
- Sauce: If you prefer a juicier lasagna, add a bit more tomato sauce or diced tomatoes to the meat sauce.
- Let it Rest: Allow the lasagna to sit for about 10-15 minutes after baking. This makes it easier to cut and helps the layers set up properly.
- Spice It Up: Add some red pepper flakes to the meat sauce if you like a little heat.
- Make Ahead: You can assemble the lasagna a day in advance and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook it.
How to Store Leftover Lasagna
Leftover lasagna is like a gift that keeps on giving! Here’s how to keep it tasting fresh:
- Cool: Let the lasagna cool to room temperature before covering and storing it.
- Refrigerate: Store leftover lasagna in an airtight container in the refrigerator. It will keep well for about 3-4 days.
- Freeze: For longer storage, freeze the lasagna in portions. Wrap each piece tightly in plastic wrap and then aluminum foil. It can last up to two months frozen.
- Reheating: Reheat leftovers in the oven at 350°F until thoroughly warmed, or give it a quick zap in the microwave. If it’s frozen, thaw it in the fridge overnight before reheating to maintain the best texture.
Our Top 3 Money-Saving Tips for This Recipe
Here are some clever ways to keep your wallet happy while making this delicious lasagna:
- Cheese: Opt for block cheese and grate it yourself to save money compared to pre-shredded options.
- Less Meat, More Veggies: Substitute half the meat with vegetables like mushrooms or spinach to reduce cost and boost nutrition.
- Batch Cooking: Cook sauces in bulk and use them for multiple meals.
What to Serve with Lasagna
Pairing the right sides with your lasagna can turn a great meal into an unforgettable one. Here are some perfect companions for your lasagna night:
Fresh Salad
A crisp salad balances the richness of lasagna beautifully. Opt for a Caesar salad with crunchy croutons and a tangy dressing, or my seven layer salad with its creamy dressing. The freshness will cut through the heaviness and refresh your palate.
Garlic Bread
No lasagna meal is complete without a side of garlic bread. It’s perfect for mopping up any leftover sauce on your plate. You can make your own with a baguette, butter, garlic, and a sprinkle of herbs, or jazz it up with some mozzarella cheese on top for extra indulgence.
Roasted Mediterranean Vegetables
Toss some Mediterranean veggies like zucchini, bell peppers, and eggplant in olive oil, salt, and pepper, and roast them until they’re tender and caramelized. This colorful veggie mix adds a delightful sweetness and variety, making it a fantastic companion to the hearty layers of lasagna.
More Pasta Recipes You Will Love
- Pasta Carbonara
- Spaghetti Bolognese
- Creamy Tuscan Pasta
- Olive Garden Ravioli Carbonara
- Spicy Chicken Chipotle Pasta
Ingredients
- 16 whole lasagna noodles pre-cooked
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 ½ pounds ground beef
- 5 cups canned diced tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons minced fresh basil
- 3 cups ricotta cheese grated
- 3 tablespoons Parmesan cheese grated
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- Fresh basil chopped
- ¾ cup Parmesan cheese
Instructions
- Heat a Dutch oven or deep pot to medium-high and add the olive oil.2 tablespoons olive oil
- Add the onion and garlic and cook for 5-7 minutes, or until the onion starts to get translucent.1 medium onion, 3 cloves garlic
- Add the ground beef and cook until fully browned. Break it with a wooden spoon until it’s all in small pieces.1 ½ pounds ground beef
- Add the diced tomatoes, basil, salt and pepper. Mix well and cook for 20 minutes at medium temperature.5 cups canned diced tomatoes, 1 teaspoon salt, 1 teaspoon black pepper
- In a small bowl, combine the ricotta cheese, Parmesan cheese, Italian seasoning, basil, salt and pepper.3 tablespoons minced fresh basil, 3 cups ricotta cheese, 3 tablespoons Parmesan cheese, 2 tablespoons Italian seasoning, Salt and pepper to taste
- Preheat the oven to 180ºC (350°F). ln a small baking tray, layer the precooked lasagna noodles, sauce, and ricotta. Finishing with a layer of sauce, ricotta, and grated cheese.16 whole lasagna noodles, ¾ cup Parmesan cheese
- Bake for 20 minutes, or until the cheese is bubbly and browned.
- Serve with fresh basil.Fresh basil
Notes
- No-Boil Noodles: Save time by using no-boil lasagna noodles. They soak up the sauce and cook perfectly in the oven, no pre-cooking necessary. Just make sure you add a layer of meat sauce to the bottom of the dish before placing the noodles. You may need to bake it longer so I recommend baking it for 20 minutes covered with aluminum foil and then 20 minutes uncovered.
- Meat: Feel free to switch up the protein. Ground turkey, Italian sausage, or a plant-based meat substitute work great in this recipe.
- Cheese Layer: For an extra creamy texture, mix an egg into the ricotta cheese mixture before layering.
- Herb Freshness: Using fresh herbs can make a big difference in flavor, especially with basil and Italian seasoning.
- Sauce: If you prefer a juicier lasagna, add a bit more tomato sauce or diced tomatoes to the meat sauce.
- Let it Rest: Allow the lasagna to sit for about 10-15 minutes after baking. This makes it easier to cut and helps the layers set up properly.
- Spice It Up: Add some red pepper flakes to the meat sauce if you like a little heat.
- Make Ahead: You can assemble the lasagna a day in advance and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook it.
Storage and Reheating Instructions
- Cool: Let the lasagna cool to room temperature before covering and storing it.
- Refrigerate: Store leftover lasagna in an airtight container in the refrigerator. It will keep well for about 3-4 days.
- Freeze: For longer storage, freeze the lasagna in portions. Wrap each piece tightly in plastic wrap and then aluminum foil. It can last up to two months frozen.
- Reheating: Reheat leftovers in the oven at 350°F until thoroughly warmed, or give it a quick zap in the microwave. If it’s frozen, thaw it in the fridge overnight before reheating to maintain the best texture.
I would have liked to fix this; however, you wouldn’t let me print the recipe!!!!
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