Best Lasagna Recipe

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.

This 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.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course

Cuisine: Italian

Keyword: lasagna

Servings:

Calories: 1369kcal

Author: Mandy Applegate

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

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.

Nutrition