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Homemade Lasagna is far better than any you can buy from the store! Made with layers of flavorful 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.
Why you’ll love this Homemade Lasagna:
- Mom Knows Best – This homemade lasagna recipe is easier to make than you might think. The “hardest” part is waiting for the meat sauce to a low simmer for an hour. But like mom says, you can’t skip this part – it really develops the flavor!
- Cozy Comfort Food – With layers of savory tomato meat sauce and three types of cheeses (yes, you do need all three – trust the process!) tucked in with tender noodles, this classic lasagna recipe is basically a comfort food hug.
- Easy to Customize – Make it meatless, or use jarred pasta sauce for faster cooking time. You can also halve the recipe if needed.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Ground Beef and Ground Pork – Use lean meat to keep the sauce from being greasy.
- Oregano and Basil – I’m using dried spices, but you can use triple the amount and use fresh chopped, if you like (the ratio for dry herbs to fresh is 1:3).
- Canned Whole Tomatoes – Canned crushed tomatoes also work well.
- Tomato Paste – Tomato past helps build essential flavor.
- Lasagna Noodles – I’ve always made this with regular lasagna noodles, but you could use the no-boil ones as well.
- Italian Cheeses – This recipe includes a *chefs kiss* trio of ricotta, mozzarella, and parmesan cheese.
Recipe Substitutions & Variations:
- Dairy-free – I haven’t made this recipe without dairy. Try using your favorite, trusted, non-dairy substitutes for the cheeses, and let me know how it turns out in the comments!
- Ground Meat – You can leave out the pork and make the meat sauce recipe with all beef. Or swap both for leaner ground turkey.
- Vegetarian – Omit the meat entirely for a vegetarian lasagne recipe.
- Jarred Sauce – In a rush or just don’t feel like making a batch from scratch? Absolutely you can use store bought pasta sauce to make this easy homemade lasagna recipe even easier! Brown the aromatics and ground meat, then stir in the sauce and simmer 20-60 minutes – the longer the better.
How to Make the Best Lasagna recipe:
Step 1: Make the Meat Sauce. Brown the meat and onions in a large dutch oven. Add tomatoes, tomato paste, water, salt, pepper, oregano and basil to the pot. Simmer over low heat 60 minutes.
Step 2: Cook Noodles. While the sauce 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 so they don’t stick together.
Step 3: Assemble the Lasagna. Preheat oven to 375 degrees F. Layer the cooked noodles, sauce, and cheese mixture, finishing with cheese on top.
Step 4: Bake. Bake the lasagna until sauce is bubbly and the top cheese layer is melted and slightly browned. You may need to add a pan underneath the casserole dish to catch any sauce drips.
You can turn the broiler on for 1-2 minutes to get the cheese nice and golden brown at the end, but watch it carefully so it doesn’t burn.
Serving + Storing:
Let the lasagna set 10-15 minutes before cutting. You can pop a piece of aluminum foil over it during this time to keep it nice and hot.
Serve with a sprinkle of parmesan and fresh parsley, and pair with my quick and easy Garlic Parmesan Knots or Garlic Bread. Store leftover lasagna in the fridge, tightly covered, for 5-6 days.
Expert Cooking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Recipe Yield- Make the full recipe in a 9×13 pan, or make a half batch in a 9×9 pan.
- Meat Sauce – Speaking of, I sometimes make the full batch of meat sauce from this easy lasagna recipe, and freeze half for another 9×9 pan sized batch of lasagna at a later time.
FAQs:
I prefer to use traditional noodles that, yes, do require boiling first. This allows you to control the cook for perfectly al dente pasta. But you can certainly use no-boil noodles if you prefer. They are convenient and will taste delicious in this easy homemade lasagna!
The best way to layer a lasagna is to start by laying the cooked noodles in the bottom of the baking dish. Then add some meat sauce, followed by ricotta, mozzarella, and parmesan. Cover the cheeses with a noodles and repeat the layers two more times, finishing the lasagna with parmesan cheese.
Special Tools:
- Dutch Oven – I love a heavy-bottomed dutch oven pan for making a low and slow simmered sauce.
- Baking Pan – Make this lasagna recipe in your choice of an 8×8 inch or 9×9 inch oven safe baking pan.
More Cozy Dinner Recipes to Love:
- Baked Butternut Squash Mac and Cheese
- Cheesy Pasta Bake with Sausage and Peppers
- Chicken Wild Rice Casserole
- Cozy Chicken Pot Pie
- Instant Pot (or Stovetop!) Beef Stew
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Mom’s Easy Homemade Lasagna
Ingredients
For the Meat Sauce
- 2 TBSP olive oil
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large yellow onion, diced
- 2 large garlic cloves, minced
- 1 and 1/2 tsp oregano
- 1 and 1/2 tsp basil
- 28 oz canned whole tomatoes
- 18 oz tomato paste
- 1 cup water
- 1 to 2 tsp salt, start with less, add more to taste
- 1/2 to 1 tsp pepper, start with less, add more to taste
For the Rest of the Lasagna
- 12 lasagna noodles, cooked according to package directions
- 2 lb part skim ricotta cheese
- 30 oz shredded mozzarella cheese
- 8 oz shredded parmesan cheese, Shaved works too. Don't use the powdery kind (grated).
Instructions
- 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, stirring occasionally so nothing burns on the bottom of the pot.2 TBSP olive oil, 1/2 lb ground beef, 1/2 lb ground pork, 1 large yellow onion, diced, 2 large garlic cloves, minced, 1 and 1/2 tsp oregano, 1 and 1/2 tsp basil, 28 oz canned whole tomatoes, 18 oz tomato paste, 1 cup water, 1 to 2 tsp salt, 1/2 to 1 tsp pepper
- Cook Lasagna Noodles: 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. Note: You can also use oven-ready lasagna noodles.12 lasagna noodles, cooked according to package directions
- Assemble Lasagna: Preheat oven to 375 degrees F. Spray a 9×13 pan with nonstick spray. Lay cooked 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, for a total of three layers each of noodles, sauce, and cheese.2 lb part skim ricotta cheese, 30 oz shredded mozzarella cheese, 8 oz shredded parmesan cheese
- 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. Tip: Insert an instant read kitchen thermometer into the center of the lasagna to make sure it's heated through all the way – look for about 160 to 170℉ WITHOUT the needle touching the bottom of the pan.
- Serve + Store: Let the lasagna set 10-15 minutes before cutting, so the layers can set a bit. 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 3-4 days. Individual slices also freeze well, once cooled.
- Make Ahead + Recipe Yield Tips: You can make the meat sauce a day ahead and store it in the fridge until ready to assemble and bake the lasagna. The entire pan of lasagna can also be assembled, covered well, and refrigerated for up to 24 hours before you bake it. Let it sit at room temperature for 30 minutes or so before baking, so it can start to adjust to a warmer temp before going from the cold fridge to the hot oven.You can halve this recipe and make it in a 9×9 pan. You can also make the full batch of meat sauce and freeze half for later, while using the other half now in a 9×9 pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use fresh noodles or the no-cook noodles with this recipe?
I think no cook would work!
Such a delicious lasagna recipe – will be making again!
Thanks, Sue!