Here’s a classic homemade Lasagna recipe 🍝🧀
Rich layers of meat sauce, creamy cheese, and tender noodles—comfort food at its best.
Ingredients (serves 6–8)
Meat Sauce
- 1 lb ground beef or Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jar (24–28 oz) marinara or pasta sauce
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt & pepper, to taste
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp chopped parsley (optional)
Pasta
- 9 lasagna noodles (regular or oven-ready)
Instructions
- Preheat oven
- 375°F (190°C).
- Cook noodles
- Boil lasagna noodles according to package directions (skip if using oven-ready).
- Drain and lay flat.
- Make meat sauce
- Brown ground meat with onion in a skillet over medium heat.
- Drain excess fat.
- Add garlic and cook 30 seconds.
- Stir in marinara, tomato paste, basil, oregano, salt, and pepper.
- Simmer 10–15 minutes.
- Mix cheese filling
- In a bowl, combine ricotta, egg, mozzarella, Parmesan, and parsley.
- Assemble lasagna
- Spread a thin layer of sauce in the bottom of a 9×13-inch dish.
- Layer:
- Noodles
- Ricotta mixture
- Meat sauce
- Repeat layers, ending with sauce on top.
- Sprinkle extra mozzarella and Parmesan on top.
- Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 15–20 minutes until bubbly and golden.
- Rest & serve
- Let rest 10–15 minutes before slicing.
Tips & Variations
- Extra cheesy: add a layer of shredded mozzarella between layers.
- Vegetarian: use sautéed mushrooms, spinach, and zucchini instead of meat.
- Creamy twist: add a thin layer of béchamel sauce.
- Make-ahead: assemble up to 24 hours ahead and refrigerate.
If you want, I can also share a Southern-style lasagna, white chicken lasagna, or a no-boil easy lasagna version.
