The Best Lasagna Recipe – Layers of Comfort, Flavor & Cheesy Goodness

Few dishes hit the spot like a classic homemade lasagna. With layers of rich meat sauce, creamy ricotta, melty mozzarella, and tender noodles, this lasagna recipe is comfort food at its finest. Whether you’re hosting a family dinner, meal-prepping for the week, or craving something cozy on a cold evening, this is the go-to recipe you’ll come back to again and again.

The Best Lasagna Recipe

Let’s break it down so you can create your best lasagna ever—easily and confidently.

Ingredients for the Best Homemade Lasagna

For the Meat Sauce:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1½ lbs (680g) ground beef (or half ground beef, half Italian sausage)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz / 800g) crushed tomatoes
• 1 can (15 oz / 425g) tomato sauce
• 1 tsp sugar
• Fresh basil, chopped (optional)

For the Ricotta Layer:

• 1½ cups (340g) whole-milk ricotta
• 1 large egg
• ½ cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper to taste

For Layering:

• 9–12 lasagna noodles (regular or oven-ready)
• 3 cups (340g) shredded mozzarella
• ½ cup grated Parmesan (for topping)
• Fresh parsley or basil, chopped (for garnish)

How to Make Lasagna (Step-by-Step)

Step 1: Make the Meat Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion for 3–4 minutes until soft.
3. Add garlic and cook for 30 seconds.
4. Stir in ground beef (and sausage if using) and cook until browned, about 8 minutes.
5. Add salt, pepper, oregano, red pepper flakes, and tomato paste. Mix well.
6. Pour in crushed tomatoes and tomato sauce. Add sugar. Simmer on low for 20–25 minutes until thick. Optional: stir in fresh basil.

Step 2: Prepare the Noodles

• If not using oven-ready noodles, cook according to package directions.
• Drain and lay flat on parchment to prevent sticking.

Step 3: Mix the Ricotta Filling

• In a medium bowl, combine ricotta, egg, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
• Stir until creamy and smooth.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of meat sauce in a 9×13-inch (23×33 cm) baking dish.
3. Add a layer of noodles.
4. Spread ⅓ of the ricotta mixture over noodles.
5. Add a generous layer of meat sauce.
6. Sprinkle with mozzarella.
7. Repeat the layers 2 more times.
8. Finish with a final layer of noodles, sauce, mozzarella, and the remaining Parmesan.

Step 5: Bake

1. Cover with foil (tent it to avoid touching cheese).
2. Bake for 25 minutes covered.
3. Remove foil and bake for another 20–25 minutes until bubbly and golden.
4. Let rest 10–15 minutes before slicing for clean layers.

Lasagna Tips, Substitutions & Variations

Substitutions:

• Meat: Use ground turkey, chicken, or vegetarian meat crumbles.
• Ricotta alternative: Cottage cheese works in a pinch.
• Cheese: Mix in provolone or fontina for extra richness.

Storage Tips:

• Fridge: Keeps well in the fridge for 3–4 days.
• Freezer: Assemble and freeze unbaked or freeze leftovers. Wrap tightly. Lasts up to 3 months.
• Reheating: Microwave slices or bake covered at 350°F for 25–30 minutes.

Lighter Options:

• Use low-fat cheeses and whole wheat noodles.
• Replace some meat with diced veggies (zucchini, mushrooms, spinach).
• Skip the top cheese layer for fewer calories.

FAQs: All About Lasagna

Q: Can I make lasagna the day before?

A: Absolutely! Assemble and refrigerate it up to 24 hours in advance. Add 10–15 minutes to baking time if starting cold.

Q: Why is my lasagna watery?

A: A runny sauce or wet vegetables could be the culprit. Let it rest after baking and ensure the sauce is thickened before assembling.

Q: Can I use no-boil noodles?

A: Yes! Just ensure there’s enough sauce to hydrate them during baking.

Keto or Low-Carb Lasagna Option

You can still enjoy lasagna on a low-carb lifestyle!

Low-Carb Swaps:

• Noodles: Use roasted zucchini slices, eggplant, or keto tortillas.
• Sauce: Opt for no-sugar-added marinara or crushed tomatoes.
• Cheese: Use full-fat, keto-friendly cheeses.

Assembly:

Layer zucchini or eggplant slices as you would with noodles. Follow the same steps for sauce, ricotta, and cheese. Bake at 375°F for 30–35 minutes. Let cool slightly to firm up before serving.

Final Thoughts

This classic lasagna recipe is everything you want in a hearty, home-cooked meal—rich, cheesy, satisfying, and crowd-pleasing. It’s great for weeknight dinners, Sunday meal prep, potlucks, and just about any occasion where comfort food is the answer.

Try it once, and it’ll earn a permanent spot in your recipe rotation.

Ready to make it?

Save or print this recipe, and let us know how it turns out! For more cozy classics like this, subscribe to the blog or check out our [comfort food collection].