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Close-up of a mouthwatering slice of lasagna on a gray plate, showcasing its layers of tender pasta, savory meat, creamy cheese, and rich sauce, all garnished with fresh chopped herbs.

Best Lasagna Recipe

Author: Mandy Applegate
A classic homemade Lasagna recipe with layers of thick beef-and-tomato sauce, a ricotta and Parmesan mixture, and melted cheese on top. It feeds eight, freezes well, and leans on canned tomatoes and pantry seasoning to keep the cost down.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: lasagna
Servings: 8
Calories: 679kcal

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
US Customary - Metric

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

  • Reduce the meat sauce until it is thick before layering; a loose sauce is the main cause of watery lasagna.
  • Ground beef should reach 160F to be safe to eat.
  • Rest the baked lasagna 10 to 15 minutes before cutting so the layers set and slice cleanly.
  • No-boil noodles work in place of pre-cooked: cover with foil and bake 20 minutes, then 20 minutes uncovered.
  • For a firmer, creamier ricotta layer, mix one egg into the ricotta before layering.
  • Ground turkey, Italian sausage, or a plant-based substitute can replace the beef.
  • Leftovers keep 3 to 4 days refrigerated in an airtight container; refrigerate within 2 hours of baking, with no need to cool to room temperature first.
  • To make ahead, assemble unbaked, refrigerate up to a day, and add a few minutes to the bake.

Nutrition

Calories: 679kcal | Carbohydrates: 49g | Protein: 38g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 823mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 15mg | Calcium: 424mg | Iron: 6mg
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