Homemade Lasagna
Homemade Lasagna is a classic Italian comfort dish made with layers of rich meat sauce, creamy ricotta, tender pasta sheets, and melted mozzarella. Perfectly baked to golden perfection, this family favorite is hearty, flavorful, and ideal for Sunday dinners or special occasions.
Ingredients
For the Meat Sauce:
- 1 lb ground beef or a mix of beef and Italian sausage
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 6 oz tomato paste
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar optional, to balance acidity
For the Cheese Mixture:
- 1 container 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tbsp chopped parsley or basil
For Assembly:
- 9 lasagna noodles cooked according to package directions
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese for topping
Instructions
- Prepare meat sauce: Heat olive oil in a large skillet over medium heat. Add ground beef and onion, cooking until browned. Stir in garlic, crushed tomatoes, tomato paste, Italian seasoning, basil, salt, pepper, and sugar. Simmer for 20 minutes.
- Mix cheese filling: In a bowl, combine ricotta cheese, egg, Parmesan, and parsley. Stir until smooth.
- Preheat oven: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish.
- Assemble lasagna: Spread 1 cup of meat sauce on the bottom/ Add a layer of noodles/ Spread a layer of ricotta mixture, then sprinkle with mozzarella/ Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 20–25 minutes until bubbly and golden.
- Rest & serve: Let cool for 10–15 minutes before slicing for clean layers.
Notes
- Substitute cottage cheese for ricotta for a lighter version.
- Add spinach or sautéed mushrooms for extra flavor and nutrients.
- Can be made ahead and refrigerated overnight before baking.
- Freezes well — wrap tightly and freeze for up to 3 months.