This Homemade Lasagna is a classic comfort food that’s always a hit, whether feeding a crowd , stocking up on leftovers, or bringing it over to a potluck. It’s hearty, cheesy, and packed with rich flavor thanks to a simple, made-from-scratch meat sauce. The no-boil noodles make layering easy, and the whole dish comes together with minimal fuss.
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Lasagna is one of those dishes that brings everyone to the table. It’s cozy, satisfying, and endlessly customizable. Try it once and you might just find yourself making it on repeat!
How to make homemade lasagna
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this homemade lasagna recipe, you will need the following ingredients:
For the Lasagna:
- No-boil lasagna noodles
- Ricotta cheese
- Shredded mozzarella cheese
- Shredded parmesan cheese
For the Sauce:
- Olive oil
- Yellow onion
- Garlic cloves
- Lean ground beef
- Crushed tomatoes
- Tomato sauce
- Italian seasoning
- Kosher salt
Want to mix things up? Swap ground beef with a vegan option like Beyond Beef to keep it meat-free. You can also use cottage cheese in place of ricotta, or mix in some spinach to sneak in extra veggies. If you’re keeping kosher, this meatless swap works great and still packs all the flavor.
Making homemade lasagna
Homemade Lasagna is a simple recipe that can be made in just a few steps. Here is how to make it.
Prep the Dish:
Lightly grease a 9″x13″ casserole dish with cooking spray and set it aside.
Make the Sauce:
In a large skillet over medium-high heat, sauté the diced onion in olive oil for 3-5 minutes until soft. Add garlic and cook for another minute. Stir in ground beef and cook for about 5 minutes, breaking it up as it browns. Add crushed tomatoes, tomato sauce, Italian seasoning, and salt. Let simmer for 15 minutes.
Preheat Oven:
While the sauce simmers, preheat your oven to 375°F.
Layer the Lasagna:
Spread 1 1/2 cups of sauce on the bottom of the prepared dish.
Then layer as follows:
- 3 lasagna noodles
- Heaping 1/2 cup of ricotta cheese
- 1 1/2 cups of meat sauce
- 1 cup mozzarella
- 1/4 cup parmesan
Repeat this sequence two more times.
For the final layer, top with 3 more noodles, any remaining ricotta, remaining sauce, mozzarella, and the last 1/2 cup of parmesan.
Bake:
Cover with a greased piece of foil and bake for 40 minutes. Remove foil and bake uncovered for an additional 15 minutes at 450°F to get the top golden and bubbly.
Leftovers
Store leftovers in a covered container for 3-4 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this delicious homemade lasagna recipe! Let me know if you try it.
More Recipes Like This
- Jambalaya Pasta blends smoky sausage, chicken, and shrimp in a creamy Cajun sauce for a bold, one-pot meal.
- My Chicken Pasta Bake layers rotini, marinara, and melted mozzarella for a comforting, crowd-pleasing dinner.
- Try this Cheese Manicotti next time! It is a creamy, oven-baked vegetarian classic filled with ricotta and topped with marinara.
- Pappardelle Bolognese features a rich, slow-simmered meat sauce over wide noodles for a rustic Italian meal.
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Homemade Lasagna
Our delicious Homemade Lasagna is the perfect make-ahead dinner to fix for your family! Cheesy, fully of a homemade meat sauce, and a recipe you'll make over and over again!
Ingredients
- 12 no-boil lasagna noodles
- 2 cups ricotta cheese 16 ounce tub
- 4 cups shredded mozzarella cheese about 12 ounces
- 1 1/2 cups shredded parmesan cheese
For the Sauce
- 3 tablespoons olive oil
- 1 medium yellow onion diced small
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon Kosher salt
Instructions
- Grease a 9”x13” casserole dish with cooking spray. Set aside.
- Make the sauce: To a large skillet with high sides, add the oil and onion. Saute over medium-high heat for 3-5 minutes until it begins to soften. Mix in the garlic and cook for 1 minute.
- Add the ground beef and break into small pieces. Brown the beef for 5 minutes.
- Add the crushed tomatoes, tomato sauce, Italian seasoning and salt. Simmer for 15 minutes. The meat may not be fully cooked through at this point.
- Preheat the oven to 375°F.
- Layer the Lasagna – Spread 1 1⁄2 cups sauce on the bottom of the pan.
- Begin with layering with: 3 lasagne noodles, spread with a heaping 1⁄2 cup ricotta, top 1 1⁄2 cups of meat sauce, then 1 cup mozzarella cheese and 1⁄4 cup parmesan cheese.
- Repeat the layering process two more times.
- For the final top layer, place the 3 lasagna noodles, any remaining ricotta (if there is) remaining sauce, remaining mozzarella cheese and remaining 1⁄2 cup grated parmesan cheese.
- Grease a large piece of foil with cooking spray. Cover the pan with the foil and bake for 40 minutes.
- Uncover the pan and bake for another 15 minutes at 450°F to make the cheese bubbly and golden.
- Allow the lasagne to cool for 10 minutes before slicing and serving.
Recipe Notes
- Garnish the lasagne with chopped parsley or torn basil.
- Even though the lasagna noodles will look like there’s excess space in between them
when layering the lasagna, they actually expand during cooking to take up nearly the entire surface area of the pan. - Swap regular ground beef to a vegan option such as Beyond Beef for a meat-free version.
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