Lasagna Recipe
This classic lasagna is everything you want in a comfort meal — cheesy, saucy, and bursting with flavor. It’s great for feeding a hungry family or serving guests, and it works beautifully as a make-ahead dish. Whether you bake it right away or store it for later, it always delivers.
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 9x13-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
If you'd like, you can add ½ pound of Italian sausage along with the ground beef. Just remove the sausage from its casings and cook it together with the beef, breaking it up as it browns.
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.
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.