This is the best homemade lasagna! Made with layers of an easy homemade meat sauce, a mix of mozzarella, ricotta, and parmesan cheese, and TONS of flavor! This recipe can be scaled up or down to feed whatever size crowd you have and it’s always a hit!
My mom’s homemade lasagna has always been one of my favorite dinners, and it’s high time I added the recipe to my blog! This is one of Grant’s favorite dishes, too.
Homemade lasagna is simpler to make than you might think – and the “hardest” part is waiting for the meat sauce to simmer for about an hour. But, don’t skip that part – it adds insane flavor!
How to Make Easy Homemade Lasagna:
It’s as easy as browning meat – my mom always uses a mix of ground beef and pork – with onions and garlic, and stirring in some canned tomatoes, tomato paste, and spices. While that simmers, you can cook the lasagna noodles.
Then, it’s as simple as layering noodles, sauce, and cheese three times! I absolutely love using all three types of cheeses in this recipe to add depth of flavor.
Scaling this Recipe:
My mom’s original recipe fills a 9×13 pan which is just too much lasagna for two people to finish! I halved her recipe for this post so that it makes about 9 servings and fills an 8×8 pan. You can double it back up if you need to feed more people, or you can cut the 8×8 version in half if you want a truly small-batch version of this lasagna. I sometimes make the full batch of meat sauce and freeze half for another 8×8 pan sized batch of lasagna at a later time.
However you scale it, this lasagna is incredibly flavorful! Serve with a sprinkle of parmesan and fresh parsley on top! I hope this recipe becomes a staple in your house like it is in my parents home and in mine.
Did you make this recipe? Snap a photo and leave a comment!
Mom's Easy Homemade Lasagna
For the Meat Sauce
- 2 TBSP olive oil
- 1/4 lb ground beef
- 1/4 lb ground pork
- 3/4 cup diced yellow onion
- 1 large clove garlic, minced
- 3/4 tsp oregano
- 3/4 tsp basil
- 14 oz canned whole tomatoes
- 9 oz tomato paste
- 1/2 cup water
- 1/2 to 1 tsp salt start with less, add more to taste
- 1/4 to 1/2 tsp pepper start with less, add more to taste
For the Rest of the Lasagna
- 12 lasagna noodles, cooked according to package directions
- 1 lb part skim ricotta cheese
- 15 oz shredded mozzarella cheese
- 4 oz grated parmesan cheese
- Make the Meat Sauce: Add olive oil to a dutch oven and add the onions and meat. Cook, stirring to break up the meat, until onion is tender and translucent and meat is browned through. Add garlic and cook a minute more. Break up the whole tomatoes some with clean hands or cut them with a knife. Add tomatoes, tomato paste, water, salt, pepper, oregano and basil to the pot. Simmer over low heat 60 minutes. While it simmers, cook your lasagna noodles. Make 2-3 extras in case some tear. Once they're cooked and drained, lay them out flat on a cutting board or some other clean surface so they don't all stick together.
- Assemble Lasagna: Preheat oven to 375 degrees F. Reserve 1 ounce each of mozzarella and parmesan for the top of the casserole.Spray a 8x8 or 9x9 pan with cooking spray. Lay 3 lasagna noodles side by side in the bottom of the pan, so it's covered completely. Add 1/3 of the sauce, then 1/3 of the ricotta, mozzarella, and parmesan. (Add the ricotta in small spoonfuls since it's hard to spread). Repeat this two more times.
- Bake: Bake the lasagna for 40-45 minutes, or until sauce is bubbly and cheese is melted and slightly browned. You may need to add a pan underneath the dish to catch any sauce drips. You can turn the broiler on for 1-2 minutes to get the cheese nice and golden at the end, but watch it carefully so it doesn't burn.
- Serve + Store: Let the lasagna set 10-15 minutes before cutting. You can pop a piece of foil over it during this time to keep it nice and hot. Enjoy! Store leftovers in the fridge, tightly covered, for 5-6 days.
- Make Ahead + Recipe Yield Adjustment Tips: You can make the meat sauce a day ahead and store it in the fridge until ready to assemble and bake the lasagna. You can double this recipe and make it in a 9x13 pan. You can also make the full batch of meat sauce and freeze half for later, while using the other half now in the 8x8 size that this recipe yields.
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