There’s nothing quite like a homemade lasagna — layers of tender noodles, savory meat sauce, creamy ricotta, and bubbling cheese. This classic baked lasagna delivers everything you want in a cozy, family-friendly dish: bold Italian flavor, satisfying texture, and a little bit of culinary nostalgia. Whether you’re feeding a crowd or craving leftovers that get better by the day, this is the kind of recipe that never goes out of style. 🇮🇹❤️
Why You’ll Love This Lasagna
✅ Comfort food at its best – Cheesy, saucy, deeply satisfying
✅ Perfect for guests or meal prep – Make ahead and bake later
✅ Customizable – Add veggies, switch up the meat, or make it meatless
✅ Classic flavor with simple ingredients
✅ Freezes beautifully – Great for batch cooking
🛒 Ingredients You’ll Need (Expanded)
- 9 lasagna noodles – Standard dry lasagna noodles. Boil just until flexible; they’ll finish cooking in the oven. Don’t skip rinsing in cold water — it stops the cooking and prevents sticking.
- 1 tablespoon olive oil – Used to sauté the aromatics and help build a flavorful meat base.
- ¾ cup chopped yellow onion – Sweet and mild, the perfect aromatic base.
- 1 pound ground beef – Adds richness and depth. You can sub half for Italian sausage for extra flavor.
- Salt and pepper – Essential for seasoning the meat mixture during browning.
- 3 cloves garlic, minced – Brings bold, savory warmth to the sauce.
- 48 ounces marinara sauce – About 6 cups. Use your favorite jarred sauce or homemade — this forms the backbone of the flavor.
- 1 teaspoon dried Italian seasoning – A fragrant mix of oregano, basil, and thyme to round out the sauce.
- ¼ cup chopped fresh parsley – Adds color and a fresh herbal pop. Use some in the sauce and save a bit for garnish.
- 1 egg – Helps bind the ricotta so it holds its shape when sliced.
- 15 ounces ricotta cheese – Creamy and mild. You can use cottage cheese as a lighter option.
- 16 ounces shredded mozzarella cheese – For melty, gooey perfection in every bite.
- ½ cup grated Parmesan cheese – Adds sharp, salty depth to the top layers.
Optional Add-ins:
- ½ lb Italian sausage – Remove from casing and brown with the beef for extra richness
- Chopped spinach – Mix into the ricotta for a veggie boost
- Red pepper flakes – For a touch of heat in the sauce
- Fresh basil – Stir into the finished sauce for extra flavor 🌿
👨🍳 How to Make Classic Lasagna Step-by-Step
Step 1: Preheat the Oven
Set oven to 375°F (190°C) and prep a 9×13-inch baking dish.
Step 2: Cook the Noodles
Boil lasagna noodles in salted water, just until al dente (check the shortest time on the package). Drain and rinse under cold water. Lay flat on parchment paper to prevent sticking.
Step 3: Make the Meat Sauce
Heat olive oil in a large skillet. Sauté onion for 3–4 minutes until soft. Add the ground beef, season with salt and pepper, and cook until browned. Drain excess grease. Add garlic, stir briefly, then pour in marinara sauce, Italian seasoning, and parsley. Simmer for 10–15 minutes.
Step 4: Prepare the Ricotta Mixture
In a bowl, beat the egg, then stir in the ricotta cheese until smooth.
Step 5: Assemble the Lasagna
Layer as follows:
- 1 cup sauce on bottom of baking dish
- 3 noodles
- ⅓ of the remaining sauce, ½ of the ricotta, ⅓ of the mozzarella, ⅓ of the Parmesan
Repeat the layer: noodles → sauce → ricotta → cheeses
Top with final 3 noodles, remaining sauce, mozzarella, and Parmesan.
Step 6: Bake
Cover with foil (spray underside to prevent sticking).
Bake covered for 35 minutes, then uncover and bake an additional 10–15 minutes until bubbly and browned.
Step 7: Let It Rest
Allow lasagna to rest 10 minutes before slicing — this helps the layers set for clean slices.
🍽️ Serving Suggestions
- 🥖 Garlic bread – Crunchy and buttery
- 🥗 Simple arugula or Caesar salad – For freshness and balance
- 🧄 Roasted vegetables – Zucchini, mushrooms, or eggplant
- 🍷 Glass of red wine – Merlot, Chianti, or a bold Cabernet
- 🌶️ Chili oil drizzle – For spice lovers
💡 Pro Tips for Lasagna Perfection
- Don’t overcook noodles – Slightly underdone is best since they’ll cook more in the oven
- Use quality marinara – It makes a huge difference in final flavor
- Let it rest – Critical for neat slices and better texture
- Make ahead – Assemble, refrigerate for up to 24 hours, then bake
- Double it – Freeze one lasagna for a future dinner win!
🥡 Storage & Freezing
- Fridge: Store leftovers in an airtight container for 3–4 days
- Freeze baked lasagna: Wrap tightly and freeze for up to 3 months
- Freeze unbaked lasagna: Assemble, wrap well, and freeze — thaw overnight before baking
- Reheat: Microwave individual slices or cover and bake at 350°F until heated through
❓ FAQs About Lasagna
Q: Can I make this vegetarian?
A: Yes! Use sautéed mushrooms, spinach, zucchini, or lentils instead of meat.
Q: Can I skip the egg in the ricotta mixture?
A: You can, though the layers may be softer. Add a bit of shredded cheese to help bind if needed.
Q: What’s the best cheese combo?
A: Mozzarella + Parmesan + Ricotta is classic, but fontina, provolone, or cottage cheese can be added too.
Q: Can I use no-boil noodles?
A: Yes, but adjust liquid levels slightly — no-boil noodles absorb more sauce.
❤️ Final Thoughts
Lasagna is the kind of dish that feels like a hug from the inside out. It’s warm, cheesy, and layered with love — the kind of comfort food that brings people to the table and keeps them there. 🥰
This recipe captures the heart of the classic, with simple ingredients and a few key tips that make all the difference. Whether you’re celebrating a special occasion or just winding down on a chilly evening, lasagna fits the mood. It’s endlessly adaptable, always crowd-pleasing, and tastes even better the next day.
So go ahead — turn up some Italian music, pour yourself a glass of wine, and enjoy the ritual of layering and baking. There’s joy in the process, and even more on the plate. 🍷🍽️
Short version
Lasagna Recipe
Ingredients
- 9 lasagna noodles cooked and drained or prepared as needed
- 1 tablespoon olive oil for cooking the aromatics
- ¾ cup chopped yellow onion to start the flavor base
- 1 pound ground beef* for a hearty meat layer
- salt and pepper to season the meat as it cooks
- 3 cloves garlic minced for bold, savory flavor
- 48 ounces marinara sauce about 6 cups for rich tomato layers
- 1 teaspoon dried Italian seasoning to bring everything together
- ¼ cup chopped fresh parsley for a fresh herbal touch
- 1 egg to bind the ricotta mixture
- 15 ounces ricotta cheese for creamy cheesy layers
- 16 ounces shredded mozzarella cheese about 4 cups for melty texture
- ½ cup grated Parmesan cheese to finish with salty nutty flavor
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for the shortest time listed on the package instructions. Drain and rinse the noodles under cold water, then lay them out on parchment paper to prevent sticking.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the ground beef and cook, breaking it up as it browns. Drain off excess grease, season with salt and pepper, and stir in the minced garlic. Cook for another 30 seconds.
- Stir in the marinara sauce, Italian seasoning, and parsley. Bring to a simmer, then reduce the heat to low and let the sauce cook gently for 10–15 minutes, stirring occasionally.
- While the sauce simmers, beat the egg in a medium bowl and stir in the ricotta cheese. Shred the mozzarella cheese and set aside.
- To assemble the lasagna, spread 1 cup of sauce in the bottom of a 9×13-inch baking dish. Place 3 noodles on top in a single layer. Spread ⅓ of the remaining sauce over the noodles, then dollop with half of the ricotta mixture. Sprinkle with ⅓ of the mozzarella and ⅓ of the Parmesan.
- Repeat with another layer: 3 noodles, half of the remaining sauce, the rest of the ricotta mixture, and half of the remaining mozzarella and Parmesan.
- Finish with the last 3 noodles, the rest of the sauce, and the remaining mozzarella and Parmesan.
- Cover the dish with foil sprayed with cooking spray on the underside to prevent sticking.
- Bake covered for 35 minutes, then remove the foil and bake for 10–15 more minutes, until hot, bubbling, and lightly browned on top.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Store leftover lasagna in the refrigerator for 3 to 4 days after baking. You can also freeze baked lasagna in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or in a covered dish in the oven until hot and steaming.
To make ahead: Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add about 15 minutes to the covered bake time.
Freezer instructions: You can assemble the lasagna and freeze it before baking. Wrap tightly and freeze for up to 3 months. When ready to bake, thaw in the refrigerator for 24 hours, then bake as directed, adding about 15 minutes to the covered baking time to account for the chill.
