Lasagna is one of those cozy, layered meals that feels like a hug on a plate — rich tomato sauce, melty cheese, and tender pasta all baked together. I’ve made this classic dozens of times for weeknight dinners and holiday crowds, and this version balances reliable technique with homemade flavor. If you like hands-off cooking sometimes, try a crockpot ravioli lasagna for a set-and-forget option that’s perfect when life is busy.
Why Make This Recipe
- Deep, comforting flavor from a long-simmered meat-tomato sauce and layered cheeses that please picky eaters and grown-ups alike.
- Makes excellent leftovers and feeds a crowd — great for potlucks, family dinners, or meal prep.
- Balanced richness: use part-skim cheeses and lean meat to control calories without losing creaminess.
- Flexible and forgiving: you can swap noodles, proteins, or veggies without breaking the recipe.
- Personal note: I love this lasagna because it improves the second day — flavors marry overnight and the texture becomes silky and cohesive.
Recipe Overview
- Prep time: 30 minutes (including sauce finishing)
- Cook time: 1 hour (30–40 minutes covered, 15–20 minutes uncovered)
- Total time: ~1 hour 30 minutes (plus optional simmer or chilling)
- Servings: about 8 generous portions (9×13-inch pan)
- Difficulty: Medium — technique-focused (layering, sauce seasoning, bake timing)
- Method: Stovetop sauce, layered in a 9×13-inch baking dish, baked at 375°F (190°C) covered then uncovered for browning.
My Experience Making This Recipe
I developed and tested this lasagna over several cooks, adjusting sauce seasoning and bake timing to avoid a gummy center. The biggest discovery was that a short uncovered bake at the end guarantees bubbly, golden cheese without drying the noodles. Using an instant-read thermometer helped me keep the center hot and safe while preventing overbaking.
How to Make Lasagna
Start by making a flavorful meat sauce: brown 1 lb (450 g) ground beef (or a mix of beef and pork), add minced onion and garlic, then stir in 24 oz (680 g) marinara, a tablespoon of tomato paste, and simmer 15–20 minutes to concentrate flavors. Mix 15 oz (425 g) ricotta with 1 large egg, 2 tbsp chopped parsley, and 1/2 tsp salt for the cheese layer. Parboil 9–12 lasagna noodles if using regular noodles, or use no-boil noodles and add a little extra sauce. Layer sauce, noodles, ricotta mixture, 2 cups (200 g) shredded mozzarella, and repeat, finishing with mozzarella and 1/2 cup (50 g) grated Parmesan. Cover with foil and bake at 375°F (190°C) for 30–40 minutes, then uncover and bake 15–20 minutes until cheese is golden and internal temp reaches 165°F (74°C). Rest 15 minutes before slicing to set the layers.
Expert Tips for Success
- Salt your pasta water generously (about 1 tbsp salt per 4–6 qt/L) so the noodle layers are well-seasoned through and not bland.
- Use an instant-read thermometer to check the center — aim for 165°F (74°C) to ensure heated-through without overcooking.
- If using no-boil noodles, thin the sauce slightly (add 1/4 cup water) so the noodles can absorb moisture; otherwise they can stay stiff.
- Brown the meat well and scrape the fond (browned bits) into the sauce for deep flavor, then simmer to mellow acidity.
- For easy cleanup and transport, build the lasagna in an aluminum 9×13 pan and cover tightly with foil; this is especially helpful when bringing to gatherings or using the crockpot method.
How to Serve Lasagna
- Serve slices with a bright green salad (arugula or mixed greens) dressed with lemon vinaigrette to cut the richness.
- Pair with garlic bread or crusty baguette to sop up extra sauce and provide contrasting texture.
- For a seasonal pairing, a roasted vegetable side like Brussels sprouts or a squash dish complements the cheese; try this butternut squash lasagna with mushrooms and spinach for a fall-themed menu.
- For casual gatherings, place the pan on the table and let guests serve themselves; garnish with fresh basil and an extra dusting of Parmesan.
Storage and Reheating Guide
- Refrigerate: Cover tightly and store in the fridge up to 3–4 days in an airtight container or wrapped foil.
- Freezing: Wrap whole cooled pan tightly with plastic wrap and foil or transfer portions to freezer-safe containers; freeze up to 3 months.
- Reheat from fridge: Cover with foil and bake at 350°F (175°C) for 20–30 minutes until hot throughout (165°F/74°C).
- Reheat from frozen: Thaw overnight in the fridge, then bake covered at 350°F (175°C) for 40–60 minutes; from frozen, add 20–30 minutes and keep covered to avoid burning the top.
- Microwave: For single portions, cover and reheat at medium power in 60–90 second bursts, stirring or rotating halfway to avoid cold spots.
Recipe Variations
- Vegetarian: Replace meat with a sauté of mushrooms, zucchini, and spinach (about 6 cups veggies), cook down to remove excess moisture, and proceed with sauce and layering.
- Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced roasted eggplant as a noodle substitute; adjust liquid slightly for pasta absorption.
- Dairy-free: Swap ricotta for a blended tofu-herb mixture (14 oz firm tofu + 2 tbsp nutritional yeast + lemon juice) and use dairy-free shredded cheese brands; bake the same way.
- Flavor twist: For bold heat and tang, try a buffalo-style interior inspired by my buffalo chicken lasagna, adding shredded cooked chicken tossed with hot sauce into a layer.
Nutritional Highlights
- Protein-rich: With 1 lb of meat and multiple cheeses, this dish provides substantial protein per serving.
- Source of calcium: Cheeses supply calcium and phosphorus; choose part-skim mozzarella to reduce saturated fat.
- Allergens and portion guidance: Contains dairy and gluten (unless adapted) — common allergens to note for guests. One 9×13-inch pan typically yields 8 portions; consider 6 portions if serving fewer sides or feeding bigger appetites.
Troubleshooting Common Issues
- Soggy center: Often caused by too much sauce or underbaked noodles; solution — reduce sauce by 1/4 cup per layer or bake covered then uncovered until center reaches 165°F (74°C).
- Dry edges or overbrowned top: Tent foil around the pan edges during the covered bake, and remove foil only for the final 15 minutes to brown the top.
- Rubbery cheese texture: This happens when cheese is overheated; use a mix of part-skim and whole-milk mozzarella and avoid baking at higher than 400°F (204°C).
Frequently Asked Questions
Q: Can I assemble lasagna ahead of time?
A: Yes — assemble, cover tightly, and refrigerate up to 24 hours before baking. If refrigerating, add 5–10 minutes to the covered bake time since it starts colder. For longer storage, freeze assembled unbaked lasagna for up to 3 months and bake from frozen with extended time.
Q: Do I need to boil lasagna noodles first?
A: If you’re using standard dried noodles, parboiling 6–8 minutes produces the best texture and prevents dryness. No-boil noodles work too; they require slightly thinner sauce or extra baking time for proper hydration.
Q: How can I make lasagna less greasy?
A: Use lean ground meat (90/10), drain excess fat after browning, and use part-skim cheeses. Adding a layer of sautéed spinach or mushrooms also balances richness with moisture and fiber.
Q: Can I use ricotta substitutes and still get a creamy layer?
A: Yes — blend cottage cheese or firm tofu with an egg and seasonings to mimic ricotta’s texture. For a silkier result, use ricotta mixed with an egg and 2–3 tablespoons milk, which helps the cheese set without becoming crumbly.
If you’d like, I can provide a full printable ingredient list and step-by-step recipe card tailored to dietary needs (gluten-free, vegetarian, or freezer-friendly). Also consider a shorter, set-and-forget alternative like a crockpot ravioli lasagna for busy days or a festive dessert lasagna such as the no-bake Christmas Oreo lasagna to finish the meal.
Classic Homemade Lasagna
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A rich, comforting lasagna layered with flavorful meat sauce, creamy ricotta, and gooey mozzarella, perfect for family dinners or potlucks.
Ingredients
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 medium onion, minced
- 2 cloves garlic, minced
- 24 oz (680 g) marinara sauce
- 1 tbsp tomato paste
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 2 tbsp chopped parsley
- 1/2 tsp salt
- 9–12 lasagna noodles (regular or no-boil)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Salt for pasta water
Instructions
- Brown the ground beef in a skillet over medium heat. Add minced onion and garlic, and cook until fragrant.
- Stir in marinara sauce and tomato paste, then let it simmer for 15-20 minutes.
- In a bowl, mix ricotta cheese with egg, chopped parsley, and salt.
- If using regular lasagna noodles, parboil them for 6-8 minutes. If using no-boil, skip this step.
- Layer the baking dish with sauce, noodles, ricotta mixture, and mozzarella. Repeat the layers, finishing with mozzarella and Parmesan on top.
- Cover with foil and bake at 375°F (190°C) for 30-40 minutes, then uncover and bake for an additional 15-20 minutes or until golden brown.
- Let the lasagna rest for 15 minutes before slicing to set the layers.
Notes
For best results, use part-skim cheeses and lean ground meat to manage calories while maintaining creaminess. This lasagna improves in flavor if left to sit overnight.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg