Prep time: 30 mins | Cook time: 50 mins | Servings: 8 to 10
There is nothing quite like a pan of bubbling, homemade lasagna straight from the oven. Layered with rich meat sauce, tender pasta sheets, and a creamy, cheesy blend of ricotta, mozzarella, and Parmesan, this classic Italian-American comfort food is guaranteed to be a crowd-pleaser for family dinners and weekend gatherings.

Ingredients🛒

For the Meat Sauce:

1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1.5 lbs (approx. 680g) ground beef (or a 50/50 mix of ground beef and Italian sausage)
1 can (28 oz) crushed tomatoes or marinara sauce
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon sugar (optional, to cut the acidity of the tomatoes)
For the Cheese Mixture:
15 oz (approx. 425g) whole milk ricotta cheese
2 large eggs, lightly beaten
2 cups shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
For Assembly:
9 to 12 lasagna noodles (boil according to package instructions, or use oven-ready noodles)
2 cups additional shredded mozzarella cheese (for the top layer)

Instructions

Step 1: Make the Meat Sauce
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the diced onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef (and sausage, if using) and cook until completely browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar.
Reduce heat to low, cover, and let simmer for 20 to 25 minutes, stirring occasionally to let the flavors blend.
Step 2: Prepare the Cheese Filling
In a medium mixing bowl, combine the ricotta cheese, beaten eggs, 2 cups of mozzarella cheese, grated Parmesan cheese, chopped parsley, salt, and black pepper. Stir well until thoroughly combined and set aside.
Step 3: Preheat and Prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
Step 4: Assemble the Lasagna
First Layer: Spread a thin layer of meat sauce on the bottom of the prepared baking dish to prevent the noodles from sticking.
Second Layer: Arrange 3 to 4 lasagna noodles side-by-side over the sauce (they can slightly overlap).
Third Layer: Spread about one-third of the ricotta cheese mixture evenly over the noodles.
Fourth Layer: Spoon a generous layer of meat sauce over the ricotta. Sprinkle with a handful of mozzarella cheese.
Repeat: Repeat the layers (noodles, ricotta mixture, meat sauce, mozzarella) until you run out of ingredients, ensuring you finish with a final layer of noodles topped with the remaining meat sauce and a heavy blanket of the remaining 2 cups of mozzarella cheese.
Step 5: Bake to Perfection
Cover the baking dish tightly with aluminum foil (spray the underside of the foil with cooking spray so the cheese doesn’t stick to it).
Bake at 375°F for 25 minutes.
Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and golden-brown on top.
Step 6: Rest and Serve
Remove from the oven and let it rest for 15 to 20 minutes before slicing. This crucial step allows the layers to set so your slices hold their shape.
Garnish with a little fresh basil or parsley and serve warm with garlic bread!

Pro-Tips for Success:

Don’t skip the rest time: Cutting into hot lasagna immediately will cause it to slide apart. Letting it rest makes serving effortless.
Make Ahead: You can assemble this lasagna up to 24 hours in advance, cover it tightly, and keep it in the refrigerator until you’re ready to bake. (Add 10 extra minutes to the covered baking time if baking straight from the fridge).

I hope you like today’s recipe, and I look forward to hearing about your experience with it in the comments. Thank you! 💞