Description
This authentic homemade Italian Lasagna recipe teaches you how to create a rich and comforting layered dish with hearty meat sauce, creamy ricotta mixture, tender pasta sheets, and melty cheeses. Perfect for family dinners and special occasions, it offers customizable options and make-ahead convenience for a stress-free, crowd-pleasing meal.
Ingredients
Scale
Meat and Sauce
- 1 lb ground beef or Italian sausage
- 28 oz crushed tomatoes (tomato sauce)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Pasta
- 9–12 lasagna noodles (traditional dried or no-boil)
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Sauce: Heat olive oil in a large pan over medium heat, sauté finely chopped onions and garlic until fragrant and translucent. Add ground beef or Italian sausage and cook until browned. Stir in crushed tomatoes, fresh basil, oregano, salt, and pepper. Simmer gently for 15-20 minutes to develop a rich, savory flavor.
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, about 8 minutes. Drain noodles carefully and lay them flat on a baking sheet to prevent sticking.
- Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, beaten egg, Parmesan cheese, and a pinch of salt and pepper. Mix until smooth and creamy.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a baking dish. Layer noodles on top, then spoon dollops of the ricotta mixture followed by a generous spread of meat sauce and a sprinkle of shredded mozzarella. Repeat layers two to three times, ending with a final layer of noodles topped with meat sauce and a thick layer of mozzarella and Parmesan cheese.
- Bake to Perfection: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is bubbling and golden brown. Let the lasagna rest for 15 minutes before slicing to allow layers to set.
Notes
- Use no-boil noodles to save time and allow pasta to absorb more sauce.
- Simmer sauce low and slow to deepen flavors.
- Let lasagna rest after baking for neat slices and melded flavors.
- Use high-quality cheeses like fresh mozzarella and Parmesan for the best taste.
- Assemble the night before to allow flavors to deepen and reduce mealtime stress.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of lasagna)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg