Homemade lasagna is the ultimate comfort food. This recipe starts with a simple homemade meat sauce that keeps the lasagna moist. Then we stack the perfect layers of noodles, cheese, and sauce. The result is a dependable homemade lasagna with tender noodles, plenty of sauce, and layers that hold together beautifully.
Everyone loves a delicious lasagna recipe, but making one that is neither too wet nor too dry, has clean layers, and doesn’t fall apart can feel like an uphill climb.
In this lasagna recipe, we start by making a homemade sauce that is shockingly simple. It keeps the lasagna from drying out without making pools of too much liquid. Then we mix a few key ingredients into some ricotta to result in the best filling for the layers. Finally, we measure everything out for each layer so that they are even and don’t fall apart when serving.
Why This Recipe Works
- Never dry or watery:Â The homemade meat sauce is thick enough that the lasagna isn’t watery but plentiful enough to keep every layer moist.
- Balanced layers:Â Each layer has the right amount of noodles, cheese, and sauce, so you get all three in every bite.
- Stays together: With an intentional layering technique and rest time before slicing, the lasagna stays structured for clean slices.
Key Ingredients for Lasagna
- Italian sausage:Â This brings a lot of flavor to the recipe. If you replace this with ground beef or turkey, I recommend adding in a few teaspoons of Italian Seasoning while it cooks.
- Tomato sauce:Â In the United States, we have canned tomato sauce that is labeled as such and the only ingredient in it is tomatoes. It is pureed tomatoes in which all the seeds, pulp, and skin have been removed. That is what you are looking for; do not use spaghetti sauce.
- Ricotta cheese:Â Though cottage cheese can be used as a substitute (blending it first so it is smooth), ricotta lends a classic flavor to the lasagna.
- Mozzarella: Look for low-moisture whole-milk mozzarella. It will melt the best and give the smoothest texture. (Avoid fresh mozzarella balls that come packed in liquid.)
- Eggs:Â These bind the ricotta mixture and help the lasagna hold together, giving you clean, defined layers. If you have someone with an egg allergy though, you can leave them out and still have a delicious recipe with slightly less clean layers.
- Lasagna noodles: This recipe has only been tested with regular noodles, not no boil or oven-ready.
How to Make Lasagna
- Cook the noodles. Boil the lasagna noodles according to the package directions, drain them well, and lay them out so they don’t stick together.
- Make the meat sauce. Brown the sausage with the onion and garlic, then add the tomato sauce and seasonings.
- Make the ricotta filling. Combine the ricotta, eggs, a portion of the mozzarella, and a portion of the Parmesan.
- Layer the lasagna. Put everything together following the step-by-step photos below.
- Bake and let it rest. After baking, let the lasagna rest for 15 minutes. This will help the layers stay together.
How to Layer Lasagna
The key to getting even lasagna layers is measuring the filling and sauce for each layer rather than eyeballing them. In the end, you will have four layers of noodles and three layers of filling.
- Spread 3/4 cup of sauce on the bottom of your baking dish.
- Then add three lasagna sheets, 1 1/3 cup of the ricotta cheese filling, and 3/4 cup of the meat sauce.
- Repeat this process, measuring the ingredients, until you have four layers of noodles and three layers with filling (ricotta mixture + sauce).
- Finally, add the remaining sauce and a mixture of mozzarella and Parmesan cheeses to the top.
Homemade Lasagna Meat Sauce
The meat sauce in this recipe is very simple to make and makes up the bulk of the flavor. We start with tomato sauce (rather than marinara) so we can layer in the exact flavors we are looking for. It only needs five minutes to simmer because there is no need for it to cook down, and the flavors will continue to combine as the lasagna bakes.
Taste the sauce at the end of making it. This is the only chance you will get to adjust the seasonings, adding more salt or pepper, or adding a pinch more sugar if the canned tomatoes made the sauce too bitter.
How Long to Bake Lasagna
This lasagna bakes at 350°F for 30 minutes. If you want a more golden-brown cheese topping, broil it for an additional five minutes. Let the lasagna rest for 15 minutes before slicing so the layers have time to set.
Tips for the Best Lasagna
- Shred your own cheese: Avoid pre-shredded cheese as it doesn’t melt well. Shred your own cheese from a block. It will taste and melt better.
- Taste the sauce before constructing: This is an important step; please take the time to do it and add more salt and pepper as needed to fit your taste. Additionally, if there’s any bitterness to the sauce, add a pinch more sugar.
- Use regular lasagna sheets: This recipe has only been tested using regular lasagna sheets that are boiled prior to making the recipe. To avoid watery lasagna, be sure to drain them well.
- Ricotta vs. cottage cheese for lasagna: Using ricotta in my lasagna recipe is a hill I will die on. It has a more authentic taste and texture. That being said, you know me. I’m a strong believer in doing what works best for you and your family in your own kitchen. If you can’t tolerate ricotta and it will keep you from making this, then definitely use cottage cheese.
- Let it stand: After baking the lasagna, let it stand for 15 minutes. This is a key step in keeping those clean layers.
Making Ahead
This lasagna recipe can be assembled up to 24 hours in advance and then baked the following day. Make the recipe through step 8. Then cover it and place it in the refrigerator. When ready to bake, leave it covered and bake for 20 minutes. Then continue baking for 30 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit. Then broil if desired.
Storing and Reheating Leftovers
Store your leftover lasagna in an airtight container in the refrigerator for up to three days. Many people love the taste of lasagna even more the next day. Reheat individual slices in the microwave or oven, and reheat multiple pieces in the oven, covered.
Freezing Lasagna
This is a great recipe to make ahead and freeze, or make a double batch and freeze the second pan. I recommend preparing the recipe up until the step of baking it. Cover it well with foil three times and store it in the freezer for up to three months.
When ready to bake the lasagna, allow at least 24 hours to thaw in the refrigerator before baking. Bake, covered, for 20 minutes. Then bake uncovered for 30 minutes or until the center reaches 165 degrees Fahrenheit.
More Lasagna Recipes
- This crockpot lasagna is everything you love about a traditional lasagna without boiling noodles or the need to be home while it cooks.
- I love that this lasagna soup has all the flavors you are looking for in a fraction of the time.
- Zucchini lasagna is a hearty vegetable lasagna recipe.Â
- Chicken lasagna is made with the most creamy homemade lasagna white sauce.
- Have dinner ready in 30 minutes with this skillet lasagna.
What to Serve with this Lasagna Recipe
- Garlic Bread: This will cook up perfectly in those 16 minutes you are letting your lasagna rest after baking.
- Chopped Salad: Made with my Italian Dressing, this is the perfect way to balance out this comfort food.
- Green Beans Almondine: This is a great stovetop recipe that is perfect to make while your lasagna is baking.
Please leave a comment below with questions or comments on this lasagna recipe or any of my other recipes. Enjoy!
Homemade Lasagna
Ingredients
- 12 lasagna noodles cooked and drained according to box instructions, see note
- 1 pound Italian sausage or ground beef (453.6 grams)
- 1 small yellow onion diced
- 3 cloves garlic minced
- 28 ounces tomato sauce see note (793 grams)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 15 ounces ricotta cheese (425 grams)
- 2 large eggs
- 16 ounces mozzarella cheese shredded (453 grams)
- 1 cup Parmesan cheese shredded (100 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set it aside.
- Bring a large pot of water to a roaring boil. Add the lasagna noodles and cook according to the time indicated on the box. When the noodles are done cooking and have been drained, spread them on lightly greased baking sheets while you finish the sauce and make the filling. This will prevent them from sticking to each other while you are getting everything else ready.12 lasagna noodles
- While the noodles are cooking, heat a large skillet over medium heat. Add the Italian sausage, breaking it up as it cooks. Then add the onion and garlic and continue cooking until the onion is soft, about five minutes. Drain off any excess grease.1 small yellow onion, 3 cloves garlic, 1 pound Italian sausage
- Add the tomato sauce, salt, oregano, basil, sugar, red pepper flakes, and pepper to the meat mixture. Bring to a simmer and then cook on low for five minutes. You should see consistent but small bubbles. Taste and add more salt, pepper, and/or sugar to taste.28 ounces tomato sauce, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 1/2 teaspoons sugar, 1 1/2 teaspoons kosher salt, 1/4 teaspoon red pepper flakes, 1/4 teaspoon black pepper
- In a large bowl, mix the ricotta, eggs, 2 3/4 cups shredded mozzarella, and 3/4 cup shredded Parmesan cheese. (This will be divided into thirds, 1 1/3 cups for each layer.)15 ounces ricotta cheese, 2 large eggs, 16 ounces mozzarella cheese, 1 cup Parmesan cheese
- Add 3/4 cup of the meat sauce to the prepared baking dish, spreading it to coat the bottom. Top it with three lasagna sheets. Then top this with 1 1/3 cups of the ricotta mixture. Finally, add another 3/4 cup of meat sauce.
- Repeat this two more times, and then top the final layer of filling with another three sheets of lasagna. In the end, you will have four layers of lasagna sheets (three for each layer) and three layers of filling (1 1/3 cups of ricotta mixture and 3/4 cup of meat sauce).
- Finally, sprinkle the top of the lasagna with a combined 1 1/2 cups shredded mozzarella and 1/4 cup shredded Parmesan cheese.
- Bake uncovered for 30 minutes or until the lasagna reaches an internal temperature of 165 degrees Fahrenheit. Broil for 5 minutes at the end if you would like the cheese to be browner. Let it stand for 15 minutes before slicing and serving.
Notes
Dawn says
It was delicious and a hit. I did use the no cook noodles since I had them already. The sauce was flavorful and I enjoyed the Italian sausage as I normally use beef. Will definitely make again.
BRIAN R CUMMING says
For some reason I cannot print out any of your recipes. Any idea why this is happening?
Hey Brian, I just checked and the print function is working for me, so unfortunately it might be something on your end.
Renee says
Great recipe ! What are you sprinkling on top of the lasagna in the photos? Is it dried parsley, basil?
It’s fresh parsley and thank you!