I’m excited to share my Classic Lasagna Recipe and the small trick I use to build a deeply flavored meat sauce alongside a perfectly blended ricotta layer that always impresses.

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I’ve been chasing the perfect lasagna for years and this one finally makes me shut up about it. It’s my Best Lasagna Recipe and yes it’s an Easy Homemade Lasagna if you cut some corners.

Layered with savory ground beef and a creamy ricotta cheese filling, the flavors somehow get deeper after it rests. There’s a small trick in the sauce that changes everything, i won’t spoil it here, but it’s why guests keep asking for the recipe.

Make it for family night, trust me, everyone eats like it’s the last supper and keeps coming back for more.

Ingredients

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Olive oil: Adds richness and healthy monounsaturated fats, helps brown ingredients, mild fruity flavor.
Ground beef: High in protein and iron, gives savory depth and a juicy, meaty texture.
Italian sausage: Seasoned pork adds spice, more fat for flavor, bold herbs and garlic notes.
Crushed tomatoes: Provide acidity, natural sweetness, lots of vitamin C and thick tomatoey body.
Ricotta cheese: Creamy, mild, brings protein and calcium, balances acidity, makes layers pillowy soft.
Mozzarella cheese: Melts beautifully, stretchy, adds gooey richness and calcium, mild milky flavor.
Garlic: Sharp aromatic punch, boosts savory umami, small amount goes a long way.
Lasagna noodles: Carby backbone, provides structure and chew, regular or no boil both work.

Ingredient Quantities

2 tablespoons olive oil

1 pound ground beef (80/20), it gives better flavor

1/2 pound Italian sausage, casings removed

1 large yellow onion, finely chopped

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

2 tablespoons tomato paste

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon sugar

1/2 teaspoon red pepper flakes, optional

Salt and black pepper to taste

12 lasagna noodles (regular or no boil)

15 ounce container ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese, plus extra for sprinkling

2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

3 cups shredded mozzarella cheese (about 12 ounces)

Fresh basil leaves for garnish, optional

How to Make this

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1. Preheat oven to 375 F and lightly oil a 9 by 13 inch baking dish.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 pound ground beef and 1/2 pound Italian sausage with casings removed, break up and brown until no pink remains. Add 1 large finely chopped yellow onion and cook until soft, then stir in 3 cloves minced garlic and cook about 30 seconds. Drain excess fat if it looks greasy.

3. Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 2 tablespoons tomato paste, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar, 1/2 teaspoon red pepper flakes if you want heat, and salt and black pepper to taste. Bring to a simmer, then lower heat and simmer 20 to 30 minutes so sauce thickens and flavors meld, taste and adjust seasoning.

4. While sauce simmers boil 12 lasagna noodles in heavily salted water until just al dente unless you are using no boil noodles, then skip this boiling step. Drain noodles and lay them flat so they dont stick.

5. In a bowl mix 15 ounce ricotta cheese with 1 large egg, 1/2 cup grated Parmesan, and 2 tablespoons chopped fresh parsley (or 2 teaspoons dried). Season with a little salt and black pepper and stir until smooth.

6. Reserve about 1 cup of the meat sauce for topping, then spread a thin layer of sauce on the bottom of the prepared dish to stop sticking. Lay 3 noodles across the dish, spread about one third of the ricotta mixture over the noodles, spoon about one third of the sauce over that, and sprinkle about 1 cup shredded mozzarella. Repeat two more layers finishing with sauce and the remaining mozzarella on top, then sprinkle extra Parmesan for good measure.

7. Cover pan loosely with foil that has been sprayed with a little cooking spray so the cheese wont stick, bake covered for 25 minutes. Remove foil and bake another 20 to 25 minutes until cheese is bubbly and lightly golden.

8. Let the lasagna rest 15 to 20 minutes before cutting so it sets up and doesnt fall apart. Garnish with fresh basil leaves and a little extra Parmesan if you want.

9. Quick tips: salt the pasta water good, dont overcook the noodles, if your sauce gets too thick add a splash of water while simmering, you can make this ahead and refrigerate before baking or freeze for later, leftovers reheat great.

Equipment Needed

1. 9 by 13 inch baking dish, lightly oiled so the lasagna wont stick
2. Large heavy skillet for browning the beef and sausage
3. Large pot for boiling the noodles
4. Colander to drain the pasta so it dont clump
5. Mixing bowl and a fork or whisk for the ricotta egg mix
6. Measuring cups and spoons for sauces, cheese and seasonings
7. Wooden spoon or heatproof spatula for stirring and spreading layers
8. Cheese grater, aluminum foil (sprayed) and oven mitts for baking and handling hot pan

FAQ

Q: Can I use no boil lasagna noodles instead of regular ones? A: Yes, you can. No boil noodles save time but they need enough sauce to soften, so make sure your sauce is a bit looser. If you use regular noodles, boil them until just al dente, drain and cool so they don’t fall apart when assembling.

Q: Can I make this ahead or freeze it? A: Absolutely. You can assemble the lasagna and refrigerate it up to 24 hours before baking. To freeze, wrap the unbaked pan tightly and freeze for up to 3 months. Bake from frozen at 375 F for about 60 to 75 minutes covered, then uncover for 10 to 15 minutes, or until hot in the center. Let it rest 15 to 20 minutes before cutting.

Q: Any easy swaps for meat or cheese? A: Sure. Swap ground beef and sausage for ground turkey, chicken, or a plant based crumble, but flavor will be milder so add extra herbs. You can replace ricotta with cottage cheese if you like, but drain it well first. Use a blend of mozzarella and a bit of provolone for different melt and flavor profiles.

Q: How do I stop the lasagna from getting soggy? A: Don’t overload with sauce on each layer, drain excess grease from the meat, and make sure ricotta mixture isn’t watery. Bake covered for most of the time then uncover to let excess moisture evaporate. Most important, let it rest 15 to 20 minutes after baking so it firms up and slices cleanly.

Q: How do I get a bubbly, golden top without burning it? A: Sprinkle the top with extra mozzarella and Parmesan, bake covered until hot, then uncover for the last 10 to 15 minutes to brown. If you want extra color, broil for 1 to 2 minutes at the end, but watch it closely because it goes from perfect to burnt fast.

Q: What temp and baking time should I use and how do I know it’s done? A: Bake at 375 F. If using boiled noodles, bake covered for about 40 to 45 minutes, then uncover for 10 to 15 minutes. If using no boil noodles or frozen lasagna, add more time as needed. It’s done when the center is hot and the internal temp reads 165 F and cheese is bubbly. Let rest before serving.

The Best Homemade Lasagna Recipe Substitutions and Variations

Ground beef (80/20): swap for ground turkey or chicken to cut fat, but add 1 tbsp olive oil when browning so it doesn’t dry out; or use ground pork if you want richer flavor.
Italian sausage: replace with ground pork seasoned with 1 tsp fennel seed and 1/2 tsp paprika, or use turkey sausage for a lighter version — it still tastes great.
Ricotta cheese: use cottage cheese (pulse/blend until smooth) or part‑skim ricotta; for a dairy free option try firm tofu blended with 1 tbsp nutritional yeast, a squeeze of lemon and salt.
Lasagna noodles: use no‑boil noodles straight from the box, thinly sliced zucchini or eggplant for a low carb take, or gluten free lasagna sheets per package directions.

Pro Tips

– Season the sauce as you cook it and taste often, dont wait till the end. Reserve a little sauce to taste and tweak salt, a pinch of sugar or a splash of red wine or vinegar will brighten things if it tastes flat.

– Control moisture so the lasagna isnt soupy: if your sauce seems thin simmer it down or stir in a bit more tomato paste, and dont overcook the noodles or they’ll absorb too much and get mushy.

– Make the ricotta mixture silkier and more savory by beating the egg in well and adding a splash of milk or cream plus extra grated Parmesan, taste and adjust salt and pepper before you layer.

– Let it rest 15 to 20 minutes after baking, seriously. Cutting too soon makes it fall apart, and for cleaner slices run your knife under hot water between cuts or use a thin spatula to lift portions.