Easy Lasagna Recipe

Nothing beats this Homemade Lasagna Recipe with its alternating layers of meat sauce, tender sheets of pasta, creamy ricotta filling, and gooey melted cheese! It’s the ultimate comfort food, great for family dinners, and freezes well!

Cheese, cheese, and more cheese! This Classic Lasagna doesn’t mess around! The rich meaty sauce is a combination of browned ground beef and ground Italian sausage, fresh herbs, Italian seasoning, and tomato-based ingredients. Feel free to make your own marinara sauce for this lasagna recipe. 

This restaurant-quality lasagna is elevated with a ricotta cheese mixture as the third layer. It is then topped with a sprinkle of shredded mozzarella and parmesan that oozes between the layers and bubbles as a final topping. Broil the lasagna for a few minutes to achieve an irresistible light golden finish. 

Using oven-ready noodles adds convenience when assembling this lasagna. It stores well in the fridge and freezer and tastes just as delicious when reheated. It’s the perfect crowd-pleasing cozy dish to add to your dinner rotation. 

If you love the flavors and texture of classic lasagna, be sure to try this lasagna soup recipe and butternut squash lasagna recipe.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

Classic meat lasagna has four layers: the meat sauce, lasagna noodles, ricotta mixture, and shredded cheese topping.

• Meat sauce – The rich meat sauce for this classic lasagna recipe consists of ground beef, ground sausage, onion, marinara sauce (homemade or store-bought), canned diced tomatoes, minced garlic, tomato paste, parsley and basil, ground Italian seasoning, and salt. 
• Lasagna noodles – You can use oven-ready or regular lasagna noodles. I love oven-ready (also known as no-boil lasagna noodles) because they don’t require pre-boiling and you don’t have to worry about the noodles sticking together. 
• Cheese mixture – My white sauce for this lasagna recipe consists of ricotta cheese, egg, and sugar. The egg acts as a binder in this sauce.
• Shredded cheese topping – Freshly shredded mozzarella cheese and parmesan cheese become the fourth layer in this lasagna dish. Provolone and Romano cheese are also fantastic options.

No-Boil or Boil Lasagna Noodles

Choosing between no-boil and traditional boil lasagna noodles depends on convenience, texture preference, and recipe.

• No-Boil Lasagna Noodles: The obvious choice for saving time as there’s no need to boil these noodles before adding them to the lasagna. They absorb the flavors of the sauce and are less likely to become mushy; however, you will probably need more sauce (or a thinner sauce) to ensure the noodles cook properly.
• Boil Lasagna Noodles: Boiling your own lasagna noodles allows you to control the texture of your noodles more precisely. Once boiled, they are easier to work with, especially if you are working with thicker, less moisture-rich ingredients. That said, they are a pain to cook and can stick together.

When I’m not in a hurry, I prefer to make my lasagna with traditional boil noodles. I cook them in batches until al dente, then remove them with cooking tongs to a large sheet of aluminum foil sprayed with non-stick cooking spray.

How to Make Lasagna

1. Brown the Meat: Brown the beef and sausage in a large pot over medium-high heat for about 6 minutes. Use a spatula to break the mixture apart into small pieces as it cooks. 

2. Add the Onion: Add the onion and cook for 3 minutes or until it’s translucent. 

3. Mix in the Sauce and Seasoning: Stir in the marinara sauce, tomatoes, garlic, tomato paste, 1 tablespoon of parsley, 1 tablespoon of basil, Italian seasoning and salt. Simmer on low heat for a minimum of 30 minutes or up to 4 hours. Allow the sauce to reduce while stirring occasionally. 

4. Combine the Cheese Mixture: Preheat the oven to 350 degrees F and mix the ricotta cheese, egg, and sugar in a medium bowl. Mix in the remaining herbs, 1 cup of mozzarella cheese, and ¼ cup of parmesan cheese. Set aside. 

5. Assemble the Lasagna: Spread a layer of meat sauce in a large 9×13 inch baking pan or casserole dish, followed by a layer of lasagna noodles on top. Spread ⅓ of the ricotta cheese mixture over the noodles and sprinkle ⅓ of the remaining mozzarella and parmesan on top. Repeat this layering until you reach a final layer of the cheese mixture with shredded cheese on top. 

6. Bake the lasagna: Cover the pan with foil and bake for 45-55 minutes or until the cheese is melted and bubbly. For a more golden cheese topping, broil the lasagna for the last 2 minutes.

7. Cool and garnish: Once baked, allow the lasagna to cool for at least 10-15 minutes and garnish with freshly minced parsley and fresh basil leaves if desired.

What is the Correct Order to Layer Lasagna?

1. Start with the sauce: A thin layer of sauce prevents the lasagna from sticking and ensures there’s moisture to cook the noodles if you’re using no-boil noodles.
2. Layer the noodles: Place a single layer of noodles on top of the sauce. You will need to boil pre-cooked noodles according to the package instructions first, but you can use no-boil noodles directly from the package.
3. Add the ricotta mixture: Gently spread the ricotta mixture over the lasagna noodles.
4. Sprinkle with cheese: Add as much or as little shredded mozzarella and grated Parmesan cheese on top of the ricotta mixture.
5. Repeat the layers: Sauce, noodles, ricotta, and cheese.

Recipe Tips

• Add other cheeses: If you love super creamy, cheesy lasagna, add 7.5 ounces of creme fraiche to the ricotta mixture. 
• Rest your lasagna: Allowing your lasagna to rest for 10-15 minutes before cutting into it will enable it to set, making it easier to serve and ensuring the layers don’t slide off as easily.

What to Serve with Homemade Lasagna

Serve this hearty and comforting classic lasagna with a delicious side salad, such as this avocado caprese salad, tomato salad with homemade vinaigrette, or arugula salad with shaved parmesan.

For a healthy boost to your plate, pair your lasagna with sauteed zucchini, roasted eggplant, roasted Brussels sprouts, or sauteed mushrooms.

How to Freeze and Reheat Lasagna

Lasagna can be frozen – baked or unbaked.

• To freeze unbaked lasagna – Allow the ingredients to cool before assembling the lasagna in a freezer-to-oven-safe dish (glass or metal baking dishes are good choices). For convenience, use disposable foil trays. Wrap the entire dish tightly with plastic wrap, pressing down gently to remove as much air as possible. Then, cover tightly with aluminum foil. Place it in the freezer for up to 3 months.
• To freeze baked lasagna – Allow the lasagna to cool to room temperature. (Optional – you can cut the lasagna into individual portions.) Wrap each portion or the entire lasagna tightly in plastic wrap. Then, cover tightly with aluminum foil. Place it in the freezer for up to 3 months.
• To reheat frozen lasagna – You can bake the lasagna straight from frozen or let it thaw overnight in the refrigerator. If baking from frozen, it may require an additional 30-60 minutes of cooking time. The center should reach an internal temperature of 165°F (74°C).

More Pasta Recipes

• Creamy Penne Pasta Recipe
• Shrimp Alfredo
• Pasta with Bacon and Peas
• Ground Turkey Pasta Recipe
• Creamy Cajun Shrimp Pasta
• Pasta Primavera Recipe
• Cacio e Pepe
• Spaghetti Carbonara Recipe

If you try making this Homemade Lasagna Recipe, please leave me a comment and let me know! I always love to hear your thoughts.