This homemade lasagna recipe is the ultimate comfort food-layered with creamy ricotta, rich meat sauce, and gooey mozzarella, then baked to golden perfection. Make-ahead and freezer-friendly, too!
Making homemade lasagna may sound like a weekend project, but this recipe proves how easy it actually is, and ready for your busy weekday evenings. And, with recipes for lasagna soup, zucchini lasagna and one pan lasagna, it's about time I shared a classic lasagna recipe.
Why You'll Love This Recipe
- Uses simple ingredients that you likely already have on hand
- Absolutely no shortage of flavor!
- Pairs wonderfully with cheesy bread or homemade garlic bread
- Can substitute ground turkey or even make it vegetarian
- Make-ahead and freezer friendly, perfect for meal prep and busy weeknight dinners
Key Ingredients
- Beef: I prefer to use 90-92% fat ground beef or turkey. If you're vegetarian, simply leave it out!
- Noodles: To make this easier, we're using lasagna noodles that don't need to be boiled prior.
- Cheese: It's not lasagna without ricotta, mozzarella or parmesan cheese.
- Crushed Tomatoes: You need a good amount of crushed tomatoes-2 28-ounce cans. You can also substitute with store-bought or homemade marinara.
- Eggs: Using 2 large eggs does the trick for binding the ingredients together.
- Garlic: Fresh garlic is always best, but dried would work too.
- Spices: To help give the lasagna flavor, we're using pantry staples like Italian seasoning, garlic, salt, and pepper.
FAQ
How long does homemade lasagna take to cook?
Most lasagnas will bake at 350ºF covered for about 45 minutes, then uncovered 15 minutes.
Do I bake lasagna covered or uncovered?
It's best first bake the lasagna covered for about 45 minutes, finishing uncovered for about 15 minutes to allow the top to brown.
Can my lasagna noodles overlap?
Yes! I actually recommend to overlap the noodles to help the lasagna stay together!
Homemade Lasagna Recipe
Description
This homemade lasagna recipe is the ultimate comfort food-layered with creamy ricotta, rich meat sauce, and gooey mozzarella, then baked to golden perfection. Make-ahead and freezer-friendly, too!
Ingredients
- 1 pound lean ground beef, 90-92% fat
- 2 cloves minced garlic, about 2 teaspoons
- 3 teaspoons Italian seasoning, divided
- 1 ¼ teaspoons salt
- 1 teaspoon black pepper
- 2 (28-ounce) cans crushed tomatoes
- 3 cups ricotta cheese
- 2 large eggs
- 5 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 16-18 no-boil lasagna noodles
Instructions
- Preheat the oven to 350ºF. Set aside a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook the beef until browned, breaking it apart as it cooks. Drain the excess fat. Then, stir in the crushed tomatoes, garlic, 2 teaspoons Italian seasoning, ¾ teaspoon salt, ½ teaspoon pepper. Reduce to low and simmer for 5 minutes while you make the cheese mixture.
- Meanwhile, in a medium bowl, combine the ricotta cheese, 1 cup mozzarella cheese, ½ cup parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper.
- Spread ½ cup meat sauce to the bottom of the 9x13-inch baking dish. Top with 3 (or 4) lasagna noodles, slightly overlapping. Spread ⅓ of the ricotta cheese mixture, then 1 cup meat sauce and ending with 1 cup mozzarella cheese. Repeat two more times, finishing with a layer of noodles, remaining sauce, ending with mozzarella cheese.
- Lightly spray a piece of foil (to prevent the cheese from sticking) and bake covered with foil for 45 minutes. Then, carefully remove the foil and bake uncovered until browned and bubbly. Broil for 1-3 minutes, if desired.
- Allow the lasagna to rest for at least 15 minutes before cutting. Leftovers stay fresh covered tightly in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can freeze the pre-baked or baked lasagna, covered tightly, for up to 3 months. Thaw overnight in the refrigerator. Cover tightly and bake at 350ºF until warmed through.
- Instead of Beef: You can substitute with ground turkey or omit to make it vegetarian.
Nutrition
Calories: 417kcal | Carbohydrates: 22g | Protein: 31g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 697mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 682IU | Vitamin C: 0.2mg | Calcium: 419mg | Iron: 2mg
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BenCarter says
This clarifies everything perfectly.