Homemade Lasagna Recipe

slice of lasagna on a white plate with a fork.

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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!

Prep Time15

Cook Time1

Rest15

Total Time1 30

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 417kcal

Author: Christina

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.

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