I just nailed a Classic Homemade Lasagna that oozes melty cheese and makes every other dinner look like it forgot to try.

Jump to Recipe

I adore messy, cheesy lasagna and this Classic Homemade Lasagna scratches that itch every time. I love the way melted mozzarella cheese strings with each heavy forkful and the tang of crushed tomatoes tucked into the sauce.

But I’m not about bells and whistles. Just layers that taste like someone actually cared.

This Good Lasagna Recipe is the kind I crave after a long day, the one that fills the kitchen with honest smells and makes people hover at the oven. And yes, I’ll take seconds.

No apologies. Just saucy, cheesy joy on every plate.

I mean it. Seriously now.

Ingredients

Print Recipe (No Advertisments)

Olive oil: Basically slicks the pan, adds mellow richness and helps things brown.
Ground beef: Hearty protein, gives meaty comfort and a bit of chew.
Italian sausage: Spicy fat and snap, makes the sauce feel indulgent.
Yellow onion: Sweet punch and texture, keeps the whole thing from tasting flat.
Garlic: Bright, aromatic kick that smells like home cooking.
Crushed tomatoes: Thick tomato base, chunky and rustic for body.
Tomato sauce: Smooth tomato backbone that keeps things saucy and cozy.
Tomato paste: Intense tomato punch, deepens color and flavor quickly.
Water: Loosens the sauce so it’s not gluey or too thick.
Salt: Brings out everything else, don’t skip it but don’t overdo it.
Black pepper: Little spicy nudge, wakes up the sauce quietly.
Dried basil: Herbal hint, familiar and slightly sweet when it simmers.
Dried oregano: Earthy, pizza-like herb that pairs well with tomatoes.
Sugar: Balances acidity, makes the tomatoes taste round and friendlier.
Lasagna noodles: Carby layers that soak up sauce and give structure.
Ricotta cheese: Creamy, mild filling that makes slices tender and rich.
Egg: Binds the ricotta so slices keep their shape when cut.
Fresh parsley: Bright, slightly peppery finish that lightens the cheese.
Mozzarella: Melty, gooey cheese that strings and gratifies every bite.
Parmesan: Salty, nutty sprinkle that adds savory depth on top.
Red pepper flakes: Plus a heat kick if you like things spicy.

Ingredient Quantities

1 tablespoon olive oil

1 pound ground beef

1/2 pound Italian sausage, casings removed

1 medium yellow onion, finely chopped

3 cloves garlic, minced

28 ounces crushed tomatoes

15 ounces tomato sauce

6 ounces tomato paste

1/2 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon granulated sugar

12 lasagna noodles, either no boil or regular, cooked and drained if regular

15 ounces ricotta cheese

1 large egg

2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

16 ounces shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Optional: red pepper flakes, to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F and if you have regular lasagna noodles, cook them to al dente according to package, drain and lay flat so they dont stick; if you used no boil noodles skip that step.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add 1 pound ground beef, 1/2 pound Italian sausage (casings removed) and brown, breaking up the meat; add 1 medium finely chopped yellow onion and 3 minced garlic cloves partway through and cook until the onion is soft. Drain excess fat if there is a lot.

3. Stir in 28 ounces crushed tomatoes, 15 ounces tomato sauce, 6 ounces tomato paste, 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano and 1 teaspoon granulated sugar; add red pepper flakes to taste if you like heat. Bring to a simmer and let cook gently 15 to 20 minutes to thicken and marry the flavors, stirring occasionally. Taste and adjust salt or pepper.

4. In a bowl combine 15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh parsley (or 1 teaspoon dried), and stir in about half of the 1/2 cup grated Parmesan so the filling is creamy and seasoned. Add a little black pepper if wanted.

5. Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish to keep noodles from sticking. Lay down 3 or 4 noodles (depending on size), then spread a third of the ricotta mixture, a third of the meat sauce, and sprinkle a layer of shredded mozzarella (about a cup or so). Repeat to make 2 more layers, finishing with sauce and then the remaining mozzarella and the reserved Parmesan on top.

6. Cover the dish tightly with foil, spray or oil the underside of the foil so the cheese wont stick, and bake covered 25 minutes.

7. Remove the foil and bake another 20 to 25 minutes until bubbly and the top is golden and melted. If the top is browning too fast, tent foil loosely and finish baking.

8. Let the lasagna rest at least 10 to 15 minutes after taking it out of the oven so it sets and slices hold together better. This is important, dont skip it even if you are hungry.

9. Slice, serve with extra chopped parsley and a sprinkle of red pepper flakes if you like, and enjoy. Quick tips: taste the sauce before assembling, dont overcook noodles to mush, and if you used no-boil noodles make sure the sauce is a bit saucier so they cook through.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet or sauté pan with lid
3. Large pot for boiling noodles (if using regular noodles)
4. Colander for draining noodles and meat fat
5. Mixing bowl for ricotta filling
6. Wooden spoon or heatproof spatula for browning and stirring
7. Measuring cups and spoons
8. Aluminum foil and a nonstick spray or oil for the foil underside

FAQ

Can I make this ahead of time and freeze it?

Yes. Assemble the lasagna in a foil pan, cover tightly with plastic wrap and foil, then freeze up to 3 months. To bake from frozen, add about 30 to 45 minutes to the baking time and bake covered until hot, then uncover and brown the cheese for 10 to 15 minutes.

Do I have to pre-cook the lasagna noodles?

If you use no-boil noodles, no. If you use regular noodles, boil them until just al dente, drain and spread them out so they don't stick. Overcooked noodles turn mushy in the layers, so watch them.

Can I swap the meats or make it vegetarian?

Totally. Use all beef, all sausage, or turkey/chicken for a lighter version. For vegetarian, skip the meat and add sautéed mushrooms, zucchini, eggplant or spinach. You might want to reduce the water a little if you add lots of watery veggies.

My lasagna is watery after baking. How do I fix that next time?

Make sure your sauce isn't too thin: simmer it longer to thicken, drain excess fat from browned meat, and don't over-soggy the cheese layer. If using fresh spinach or mushrooms, saute first to remove extra moisture.

How do I get perfectly gooey cheese but not burnt on top?

Cover with foil for most of the bake to keep moisture in, then remove the foil for the last 10 to 15 minutes to let the mozzarella brown. If it browns too fast, tent loose foil over the top.

Can I make the ricotta mixture ahead and will I need the egg?

You can mix ricotta, egg, parsley and a pinch of salt a day ahead and keep it chilled. The egg helps bind the ricotta so the layers slice neater, but if you prefer not to use egg, the texture will be a little looser, not a big deal.

Easy & Cheesy Homemade Lasagna Recipe Substitutions and Variations

Ground beef (1 lb): try ground turkey or chicken for a leaner lasagna, or use a plant based crumbled meat substitute for a vegetarian option. If using turkey, add a bit more salt cause it’s milder.
Italian sausage (1/2 lb): swap with spicy chorizo for more heat, or use turkey sausage for less fat. For vegetarian, try crumbled tempeh seasoned with fennel and paprika.
Ricotta (15 oz): cottage cheese works great, just pulse or blend a few seconds so it’s smoother. You can also use a simple béchamel sauce for a creamier, silkier layer.
Lasagna noodles (12): use thinly sliced zucchini or eggplant for a low carb, veggie packed version, or gluten free lasagna noodles if you need gf. If you swap veg, salt and drain them first so they don’t make the bake watery.

Pro Tips

– Brown the meat well until it gets a little crust on some bits, then drain off excess fat. That crust adds big flavor, and if you skip draining you’ll end up with a greasy lasagna that wont set right.

– Let the sauce simmer at least 15 to 20 minutes, taste and adjust seasoning. If it tastes too acidic add a pinch more sugar or a splash of milk, it mellows the tomatoes and makes the filling creamier.

– If you use regular noodles undercook them just a minute so they stay al dente after baking; for no‑boil noodles make the sauce a touch looser than you think you need so they have enough moisture to soften.

– Mix the egg thoroughly into the ricotta and beat it a little first so the cheese layer spreads smoothly and doesn’t break into lumps when you slice it. Also don’t skimp on resting time after baking, otherwise it’ll fall apart when you cut it.

– To get a golden, bubbly top without burning, bake covered then remove foil for the last 20 minutes. If the top begins to brown too fast tent foil loosely over the dish and finish baking until everything is bubbly.

Easy & Cheesy Homemade Lasagna Recipe

Recipe by Sarah level

0.0 from 0 votes

I just nailed a Classic Homemade Lasagna that oozes melty cheese and makes every other dinner look like it forgot to try.

Servings

servings

Calories

694

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet or sauté pan with lid
3. Large pot for boiling noodles (if using regular noodles)
4. Colander for draining noodles and meat fat
5. Mixing bowl for ricotta filling
6. Wooden spoon or heatproof spatula for browning and stirring
7. Measuring cups and spoons
8. Aluminum foil and a nonstick spray or oil for the foil underside

Ingredients

1 tablespoon olive oil
1 pound ground beef
1/2 pound Italian sausage, casings removed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
28 ounces crushed tomatoes
15 ounces tomato sauce
6 ounces tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon granulated sugar
12 lasagna noodles, either no boil or regular, cooked and drained if regular
15 ounces ricotta cheese
1 large egg
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
16 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: red pepper flakes, to taste

Directions

Preheat oven to 375 F and if you have regular lasagna noodles, cook them to al dente according to package, drain and lay flat so they dont stick; if you used no boil noodles skip that step.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add 1 pound ground beef, 1/2 pound Italian sausage (casings removed) and brown, breaking up the meat; add 1 medium finely chopped yellow onion and 3 minced garlic cloves partway through and cook until the onion is soft. Drain excess fat if there is a lot.
Stir in 28 ounces crushed tomatoes, 15 ounces tomato sauce, 6 ounces tomato paste, 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano and 1 teaspoon granulated sugar; add red pepper flakes to taste if you like heat. Bring to a simmer and let cook gently 15 to 20 minutes to thicken and marry the flavors, stirring occasionally. Taste and adjust salt or pepper.
In a bowl combine 15 ounces ricotta cheese, 1 large egg, 2 tablespoons chopped fresh parsley (or 1 teaspoon dried), and stir in about half of the 1/2 cup grated Parmesan so the filling is creamy and seasoned. Add a little black pepper if wanted.
Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish to keep noodles from sticking. Lay down 3 or 4 noodles (depending on size), then spread a third of the ricotta mixture, a third of the meat sauce, and sprinkle a layer of shredded mozzarella (about a cup or so). Repeat to make 2 more layers, finishing with sauce and then the remaining mozzarella and the reserved Parmesan on top.
Cover the dish tightly with foil, spray or oil the underside of the foil so the cheese wont stick, and bake covered 25 minutes.
Remove the foil and bake another 20 to 25 minutes until bubbly and the top is golden and melted. If the top is browning too fast, tent foil loosely and finish baking.
Let the lasagna rest at least 10 to 15 minutes after taking it out of the oven so it sets and slices hold together better. This is important, dont skip it even if you are hungry.
Slice, serve with extra chopped parsley and a sprinkle of red pepper flakes if you like, and enjoy. Quick tips: taste the sauce before assembling, dont overcook noodles to mush, and if you used no-boil noodles make sure the sauce is a bit saucier so they cook through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.