Lasagna

This homemade lasagna is one of my favorite comfort-food dinners when I want something hearty, cheesy, and satisfying. I layer tender lasagna noodles with a rich Italian sausage and ground beef tomato sauce, creamy seasoned ricotta, mozzarella, and Parmesan. After baking, the top becomes golden and bubbly while the layers underneath stay saucy and tender.

I especially like this recipe for family dinners, gatherings, and meal prep because one pan makes 12 generous servings. I can assemble the layers ahead of time, bake the lasagna when I need it, and enjoy leftovers for several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat Sauce:

¾ pound Italian sausage, casings removed

¾ pound lean ground beef

1 medium onion, diced

3 cloves garlic, minced

1 (6-ounce/170g) can tomato paste

1 (28-ounce/794g) can crushed tomatoes

1½ teaspoons salt

1 (15-ounce/425g) can tomato sauce

1 tablespoon sugar

¾ teaspoon ground black pepper

1 tablespoon dried Italian seasoning

1 teaspoon dried basil

For the Ricotta Filling:

1 (15-ounce/425g) container ricotta cheese

1 large egg, beaten

½ teaspoon salt

1 tablespoon chopped fresh parsley

¼ teaspoon ground black pepper

For the Lasagna:

12 lasagna noodles

2 cups sliced or shredded mozzarella cheese

¼ cup grated Parmesan cheese

Cooking spray, for greasing the baking dish

Directions

I preheat my oven to 375°F (190°C).

I heat a large Dutch oven over medium-high heat. Then I add the Italian sausage and ground beef, breaking the meat into smaller pieces as it cooks. I cook it for 6–8 minutes, or until nicely browned.

Next I stir in the diced onion and minced garlic and cook everything for about 5 minutes, until the onion has softened and the garlic is fragrant.

I add the tomato paste and cook it for about 1 minute, stirring constantly.

Then I stir in the crushed tomatoes, tomato sauce, sugar, Italian seasoning, 1½ teaspoons salt, dried basil, and ¾ teaspoon black pepper. I bring the sauce to a gentle simmer.

I reduce the heat to medium-low and let the sauce simmer for 15–20 minutes, stirring occasionally, until it has thickened slightly.

While the sauce simmers, I prepare the ricotta filling. In a medium bowl, I combine the ricotta, beaten egg, fresh parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. I mix everything until evenly combined and set it aside.

Next I bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until al dente. I drain them, rinse them under cold water, and drain them again.

I lightly grease a 9×13-inch baking dish with cooking spray.

Then I spread about 2 cups of meat sauce evenly across the bottom of the prepared baking dish.

I arrange 4 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.

I add another layer of meat sauce, followed by 4 more noodles and the remaining ricotta mixture.

Next I spread another 2 cups of meat sauce over the ricotta. I arrange the final 4 noodles on top and cover them with the remaining meat sauce.

I sprinkle the mozzarella and Parmesan evenly over the top, then cover the baking dish with aluminum foil.

Then I bake the covered lasagna for 30 minutes. I remove the foil and continue baking for another 15 minutes, until the cheese has melted and the lasagna is hot throughout.

For a beautifully browned cheese topping, I switch my oven to broil and broil the lasagna for 2–3 minutes. I watch it closely because the cheese can brown quickly.

Then I remove the lasagna from the oven and let it rest for 15 minutes before slicing. I find this resting time important because it helps the layers set and makes cleaner slices.

Servings and Timing

This recipe makes approximately 12 servings.

Prep Time: 40 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 55 minutes

Servings: 12

Calories: approximately 560 kcal per serving

I also allow the lasagna to rest for 15 minutes before slicing so the layers have time to settle.

Variations

Use Only Ground Beef:

When I don’t have Italian sausage, I replace it with an equal amount of additional ground beef. I usually add a little extra Italian seasoning to compensate for the seasoning normally provided by the sausage.

Add Vegetables:

I sometimes add finely chopped mushrooms, zucchini, spinach, or bell peppers to the sauce. I cook vegetables that release a lot of moisture before assembling the lasagna so the finished dish doesn’t become watery.

Make It Spicy:

When I want more heat, I use hot Italian sausage instead of mild sausage or add crushed red pepper flakes to the meat sauce.

Add More Cheese:

For an especially cheesy lasagna, I increase the mozzarella or add a little shredded provolone between the layers. I also like adding extra Parmesan to the top before baking.

Use No-Boil Noodles:

I can use oven-ready lasagna noodles to eliminate the separate boiling step. When I do, I make sure there is plenty of sauce surrounding the noodles so they have enough moisture to soften as the lasagna bakes, and I follow the noodle package instructions for any necessary baking adjustments.

Storage/Reheating

I let leftover lasagna cool before transferring it to an airtight container or tightly covering the baking dish. I store it in the refrigerator for up to 3–4 days.

For longer storage, I freeze individual portions in freezer-safe containers. I find that individual portions are especially convenient because I can thaw and reheat only what I need.

To reheat a single refrigerated serving, I place it on a microwave-safe plate, loosely cover it, and microwave until hot throughout. I sometimes add a spoonful of sauce before reheating to help keep the pasta moist.

When reheating several portions in the oven, I cover the baking dish with foil and warm the lasagna at about 350°F (175°C) until heated through. Covering it helps prevent the cheese and pasta from drying out.

FAQs

Why should I let lasagna rest before slicing?

I let my lasagna rest for about 15 minutes because the sauce and cheese are extremely hot and loose immediately after baking. Resting gives the layers time to settle, which helps me cut cleaner slices that hold their shape.

Can I assemble this lasagna ahead of time?

Yes. I can assemble the lasagna, cover it tightly, and refrigerate it before baking. When I’m ready to serve it, I bake it until the center is thoroughly heated and the cheese is melted and bubbly. A chilled lasagna may need a little additional baking time.

How do I keep my lasagna from becoming watery?

I make sure my meat sauce has simmered long enough to thicken, drain my noodles thoroughly, and avoid adding watery vegetables without cooking them first. I also let the finished lasagna rest before cutting it.

Can I freeze homemade lasagna?

Yes. I can freeze lasagna either whole or in individual portions. Then I wrap it well or place portions in airtight freezer-safe containers to protect them from freezer burn. Especially I like freezing individual slices for convenient future meals.

What should I serve with lasagna?

I like serving this rich lasagna with a simple green salad, roasted vegetables, steamed broccoli, or garlic bread. Because the lasagna itself is hearty and cheesy, I usually choose a lighter vegetable side to balance the meal.

Conclusion

This homemade lasagna brings together everything I enjoy about classic comfort food: a rich meat sauce, creamy ricotta, tender pasta, and plenty of melted mozzarella and Parmesan. I especially love the contrast between the saucy interior and the golden, lightly broiled cheese topping.

Whether I’m preparing a family dinner, feeding a gathering, or planning meals for the week, I can rely on this lasagna for a hearty and satisfying meal. I let it rest before slicing, serve it warm, and save any leftovers for an easy meal the next day.

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