The Best Homemade Lasagna Recipe Ever!

There’s nothing quite like a homemade lasagna—layers of tender pasta, rich meat sauce, creamy ricotta, and gooey melted cheese. This recipe is a family favorite, passed down through generations, and guaranteed to become a staple in your kitchen!

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins

Servings: 8 | Calories: 450 per serving

Why This is the Best Lasagna Recipe

Unlike store-bought versions, this lasagna is made with fresh ingredients, a flavorful meat sauce, and a perfect balance of cheeses. The secret? Letting the flavors meld by baking it just right—golden and bubbly on top, tender inside.

Ingredients You’ll Need

Lasagna noodles – 12 sheets (oven-ready or boiled)
Ground beef – 1 lb (or a mix of beef and Italian sausage)
Onion & garlic – 1 onion (diced), 3 cloves (minced)
Tomato sauce – 24 oz marinara sauce
Ricotta cheese – 15 oz
Mozzarella cheese – 3 cups (shredded)
Parmesan cheese – 1/2 cup (grated)
Egg – 1 (for binding the ricotta)
Italian seasoning – 1 tsp
Salt & pepper – to taste
Fresh basil – for garnish (optional)

Step-by-Step Instructions

Preheat oven to 375°F (190°C).
Cook the meat sauce: Brown the ground beef with onions and garlic. Drain excess fat, then stir in marinara sauce. Simmer for 10 mins.
Prepare cheese mixture: In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, salt, and pepper.
Layer the lasagna: In a 9x13-inch baking dish, spread a thin layer of meat sauce, then noodles, ricotta mixture, and repeat. Top with remaining mozzarella.
Bake: Cover with foil and bake for 25 mins. Remove foil and bake another 20 mins until bubbly and golden.
Rest & serve: Let it sit for 10 mins before slicing. Garnish with fresh basil.

Pro Tips for the Perfect Lasagna

Use no-boil lasagna noodles to save time.
Let the lasagna rest before cutting to keep layers intact.
Add a pinch of red pepper flakes for a spicy kick.
For extra richness, mix béchamel sauce with ricotta.

Variations & Substitutions

This recipe is versatile! Try these twists:

Vegetarian: Swap meat for mushrooms and spinach.
Gluten-free: Use gluten-free lasagna noodles.
Low-carb: Replace noodles with zucchini or eggplant slices.

How to Store & Reheat

Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw before reheating.
Reheating: Cover with foil and bake at 350°F until heated through.

Frequently Asked Questions

Can I make lasagna ahead of time?
Yes! Assemble it, refrigerate overnight, and bake the next day.

What’s the best cheese for lasagna?
A mix of ricotta, mozzarella, and Parmesan gives the best flavor and texture.

Why is my lasagna watery?
Letting it rest before slicing helps. Also, avoid overloading with sauce.

The Best Homemade Lasagna Recipe Ever!