Few dishes feel as comforting as a pan of classic homemade lasagna bubbling out of the oven. It’s layered with rich meat sauce, creamy ricotta, and plenty of gooey cheese. This version keeps things simple and reliable, with familiar flavors and a straightforward method.

Even if you’ve never made lasagna from scratch, you’ll find this guide easy to follow. The result is a crowd-pleaser that works for weeknights, meal prep, or a cozy Sunday dinner.

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What Makes This Recipe So Good

Close-up detail: A tight macro shot of a freshly baked lasagna corner just out of the oven, top laye

Balanced flavors: A hearty meat sauce simmered with tomatoes, garlic, and herbs gives depth without being overly heavy.
Creamy and cheesy: A ricotta mixture with egg, Parmesan, and herbs adds richness, while mozzarella delivers that gooey pull.
Straightforward method: No complicated steps—just brown, simmer, layer, and bake.
Make-ahead friendly: You can assemble it ahead, refrigerate, and bake when ready.
Customizable: Easy swaps for noodles, proteins, or add-ins make it flexible for different tastes.

Ingredients

1 pound (450 g) ground beef (85–90% lean) or a mix of beef and Italian sausage
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (28 ounces/800 g) crushed tomatoes
1 can (15 ounces/425 g) tomato sauce
2 tablespoons tomato paste
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme or Italian seasoning
1/2 teaspoon red pepper flakes (optional, for mild heat)
Salt and black pepper, to taste
2 tablespoons olive oil
12 lasagna noodles (regular or no-boil)
15 ounces (425 g) ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese, plus extra for topping
2 tablespoons chopped fresh parsley, plus more for garnish (or 1 teaspoon dried)
3–4 cups shredded mozzarella cheese
Water for boiling noodles (if using regular)

Step-by-Step Instructions

Cooking process: Overhead shot of the layering step in a 9x13 baking dish—al dente lasagna noodles

Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar casserole pan.
Cook the noodles (if not using no-boil): Bring a large pot of salted water to a boil.
Cook lasagna noodles until very al dente, about 2 minutes less than package time. Drain and lay flat on a lightly oiled sheet to prevent sticking.
Brown the meat: Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef (and sausage if using) and cook, breaking it up, until browned and no longer pink.
Drain excess fat if needed.
Sauté aromatics: Add onion and cook until softened, about 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
Build the sauce: Stir in crushed tomatoes, tomato sauce, and tomato paste. Add oregano, basil, thyme, red pepper flakes (if using), sugar (if needed), and a generous pinch of salt and pepper.
Reduce heat and simmer 15–20 minutes, stirring occasionally. Taste and adjust seasoning.
Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, parsley, a pinch of salt, and a few grinds of black pepper. Mix until smooth.
Layer the lasagna: Spread a thin layer of sauce on the bottom of the baking dish.
Add a layer of noodles, slightly overlapping.
First layer: Spread one-third of the ricotta mixture over the noodles. Sprinkle with mozzarella. Spoon sauce over the top.
Repeat layers: Add another layer of noodles, then ricotta, mozzarella, and sauce.
Repeat for a total of three layers, ending with sauce on top.
Finish with cheese: Sprinkle remaining mozzarella and a handful of Parmesan over the top. Cover the pan loosely with foil, tenting it so the cheese doesn’t stick.
Bake: Bake covered for 25 minutes. Remove foil and bake another 15–20 minutes, until the top is bubbly and lightly golden.
Rest before slicing: Let the lasagna rest for at least 15–20 minutes.
This helps it set, making cleaner slices and better texture.
Serve: Garnish with extra parsley and a little Parmesan. Slice and serve warm.

How to Store

Refrigerate: Cool completely, then cover tightly. Store in the fridge for up to 4 days.
Freeze: Wrap individual slices or the whole pan well with plastic wrap and foil.
Freeze up to 3 months for best quality.
Reheat: For single portions, microwave covered until hot, then crisp under the broiler for a minute if desired. For a whole pan, cover and bake at 350°F (175°C) until heated through, about 25–35 minutes from chilled or 50–60 minutes from frozen.
Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add about 10 extra minutes to the bake time if starting cold.

Final dish presentation: A restaurant-quality plated slice of lasagna standing tall with distinct th

Benefits of This Recipe

Reliable results: Simple techniques ensure the layers hold together and the flavors are balanced.
Family-friendly: Classic flavors appeal to both kids and adults.
Great for leftovers: Tastes even better the next day as the flavors meld.
Budget-friendly: Uses common pantry ingredients and stretches to feed a crowd.
Freezer-ready: Perfect for stocking up meals ahead of busy weeks.

Pitfalls to Watch Out For

Soggy lasagna: Overcooking noodles or using too much watery sauce can cause a sloppy bake.
Keep noodles very al dente and simmer the sauce until thick.
Cheese burn: If the cheese is browning too fast, keep it covered with tented foil for longer.
Bland flavor: Don’t skimp on salt. Season the sauce and the ricotta mixture to bring out the flavors.
Messy slices: Cutting too soon leads to sliding layers. Rest the lasagna 15–20 minutes before slicing.
Dry edges: Make sure sauce reaches the corners and edges to keep the pasta tender throughout.

Variations You Can Try

All-beef or sausage: Use all ground beef for classic flavor, or swap half for mild or hot Italian sausage for extra punch.
Vegetable lasagna: Skip the meat and layer in sautéed spinach, mushrooms, zucchini, or roasted eggplant.
Make sure veggies are cooked and drained well.
White lasagna: Replace tomato sauce with a simple béchamel and add chicken, spinach, and mushrooms for a creamy twist.
No-boil noodles: Use no-boil noodles to save time. Keep the sauce a touch looser so the pasta hydrates properly.
Three-cheese upgrade: Mix ricotta with cottage cheese or mascarpone for extra creaminess, and add provolone with mozzarella for deeper flavor.
Herb boost: Stir fresh basil into the sauce at the end of cooking for brightness.
Gluten-free: Use gluten-free lasagna sheets and ensure all sauces and seasonings are certified gluten-free.

FAQ

Can I make lasagna ahead of time?

Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.

Add about 10 minutes to the covered bake time to account for the cold start.

Do I have to cook the noodles first?

Not if you use no-boil noodles. If you’re using regular noodles, cook them until very al dente. Overcooked noodles can become mushy after baking.

How do I stop watery lasagna?

Simmer the sauce until thick, drain any excess fat from the meat, and fully cook and drain any vegetables.

Let the baked lasagna rest to set before slicing.

What’s the best cheese combination?

Mozzarella for melt, ricotta for creaminess, and Parmesan for salty, nutty flavor. A little provolone or fontina can add extra richness if you like.

Can I freeze it unbaked?

Yes. Assemble, wrap tightly, and freeze.

Bake from frozen at 350°F (175°C), covered, for about 60–75 minutes, then uncover and bake until bubbly and golden.

How many layers should I aim for?

Three layers of noodles are standard for good structure and balance. If your pan is deeper, you can go to four, but don’t overpack or it may cook unevenly.

What if I don’t eat beef?

Use Italian turkey sausage, ground turkey, or a plant-based ground meat. Season well and cook thoroughly before building the sauce.

In Conclusion

Classic homemade lasagna doesn’t need fancy steps to taste amazing.

With a flavorful sauce, a creamy ricotta layer, and a generous cap of melted cheese, it’s the kind of meal people remember. Follow the simple method, let it rest before serving, and you’ll get neat slices and big smiles. Keep this recipe in your back pocket for family dinners, potlucks, or whenever you want warm, reliable comfort on the table.