This classic lasagna recipe is the best lasagna you’ll ever make! It’s easy to put together and comes out of the oven hot and bubbly, with melty cheese, golden edges and a flavorful meat sauce.
If you like this recipe, I think you’ll also love my Vegetable Lasagna, Crockpot Lasagna and Baked Rigatoni recipes.
My Family’s Favorite Lasagna
I love sharing classic Italian recipes like this lasagna, Homemade Spaghetti Sauce and Minestrone Soup. They remind me of cooking with my Italian grandfather in his kitchen when I was a young girl.
I’ve made this lasagna for countless family gatherings and Sunday dinners, and I always get so many compliments on this recipe. It’s my go-to main dish for Christmas dinner or bringing a meal to a friend or family member. It’s made with simple ingredients and you can prep it up to a day in advance and then bake it when you’re ready.
My secret for making the best lasagna without spending hours in the kitchen is to use your favorite store-bought marinara sauce. The flavor will be just as good (if not better) than if you made the sauce yourself, and you’ll save time, too. Now let’s make some lasagna!
I made this for dinner tonight and it is AMAZING and SO DELICIOUS! My husband and I loved it! It is the best lasagna I’ve ever had! Thanks for sharing!
Lauren
Ingredient Notes
- Lasagna Noodles: I use regular (not no boil) lasagna noodles in this recipe.
- Ground Beef: My go-to for a lasagna meat sauce. If desired, you can add 1/2 pound of Italian sausage along with the ground beef for even more flavor.
- Marinara Sauce: You’ll need 48 ounces (two 24-ounce jars) of marinara sauce. If you want to use homemade Marinara Sauce you’ll need 6 cups of sauce.
- Onion, Garlic & Seasonings: I boost the flavor of the sauce with fresh onion and garlic, plus Italian seasoning, salt and pepper. I also love to add fresh parsley to brighten up the flavors, but you can omit it if you don’t have any on hand.
- Ricotta Cheese: Adds creaminess and cheesy flavor. Cottage cheese makes a great substitute.
- Egg: Helps to bind the ricotta cheese to keep it from getting soupy as it bakes.
- Mozzarella Cheese: Use a ball of part skim or whole milk mozzarella, not fresh mozzarella.
- Parmesan Cheese: Brings more bold cheesy flavor.
Find the printable recipe with ingredient amounts below.
How to Make Lasagna
Plus, my best tips for making it!
Cook the lasagna noodles in boiling salted water. Then drain them in a colander.
Make the meat sauce: Cook the onion in a skillet for a few minutes until it softens, then add the ground beef to the pan. Cook the beef, crumbling it with a spoon, until it’s browned. Season the meat with salt and pepper and add the garlic. Then stir in the marinara sauce, Italian seasoning and parsley. Simmer the sauce for 10-15 minutes to develop the flavors.
Meanwhile, stir together the ricotta and egg, and shred the mozzarella cheese.
Layer the lasagna in a 9×13-inch baking dish (see below), then cover with foil and bake at 375° F for 35 minutes. Then uncover and continue baking for 10 to 15 more minutes, until hot and bubbly.
How to Layer Lasagna
- Spread a layer of meat sauce in the bottom of your baking dish.
- Make a layer of 3 noodles over the sauce.
- Spread 1/3 of the remaining sauce over the noodles. Spoon on half of the ricotta and egg mixture. Sprinkle on 1/3 of the mozzarella and 1/3 of the Parmesan cheese.
- Repeat the noodle, sauce and cheese layer one more time.
- For the top layer, use the remaining 3 noodles and spread on the rest of the sauce. Sprinkle on the rest of the mozzarella and Parmesan.
Tips for the Best Homemade Lasagna
- Slightly under-cook the lasagna noodles. They will absorb some of the sauce as the lasagna bakes, and become more flavorful. I usually cook the noodles for the minimum time given on the package, or one minute less than the time for al dente noodles.
- Drain the cooked noodles into a colander and rinse them with cold water to stop the cooking process. To keep the noodles from sticking together, lay them in a single layer on a sheet of parchment paper while you prepare the meat sauce.
- When the lasagna comes out of the oven, let it rest for 10 minutes before slicing and serving. It will set up a bit so that it’s much easier to serve.
What to Serve with Lasagna
This Italian Salad and Garlic Bread are my favorite side dishes to serve with lasagna. You could also make this Simple Green Salad or my Italian Chopped Salad to go with it.
If you have a little more time to bake some homemade bread, I highly recommend my easy Focaccia Bread recipe, these buttery Homemade Breadsticks or Garlic Knots.
Make Ahead Instructions
You can assemble the lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. If you are baking a lasagna that is fully chilled from being in the refrigerator, add about 15 minutes to the covered baking time.
Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Reheat slices in the microwave or in a covered dish in the oven until steaming hot.
How to Freeze Lasagna
Lasagna freezes wonderfully to save for a meal later on!
To freeze unbaked lasagna: Once it’s cool, wrap it tightly and store in the freezer for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through.
You can also freeze lasagna after baking, for up to 3 months. I like to wrap individual servings of lasagna and freeze them for a quick meal. Thaw in the refrigerator before reheating.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Best Easy Lasagna Recipe
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 1 pound ground beef*
- salt and pepper
- 3 cloves garlic, minced
- 48 ounces marinara sauce, about 6 cups of sauce
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh parsley
- 1 egg
- 15 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese, about 4 cups
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375° F.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.9 lasagna noodles
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Drain off excess grease. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.1 tablespoon olive oil, ¾ cup chopped yellow onion, 1 pound ground beef*, salt and pepper, 3 cloves garlic, minced
- To the skillet with the ground beef, add the marinara sauce, Italian seasoning and parsley. Stir to combine. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.48 ounces marinara sauce, 1 teaspoon dried Italian seasoning, ¼ cup chopped fresh parsley
- While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.1 egg, 15 ounces ricotta cheese
- To assemble the lasagna, put about 1 cup of the meat sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining meat sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan over the top.16 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
- Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
- Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
- Bake the lasagna, covered with foil, for 35 minutes. Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 10 minutes before serving.
Notes
- You can add 1/2 pound of Italian sausage in addition to the ground beef, if desired. Remove the sausage from the casings and brown it with the ground beef, crumbling it as it cooks.
- Leftover lasagna can be stored in the refrigerator for 3 to 4 days after baking. You can also freeze lasagna after baking, in an airtight container, for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave or in a covered dish in the oven until it is steaming hot.
- To Make Ahead: You can assemble the lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. If you are baking a lasagna that is fully chilled from being in the refrigerator, add about 15 minutes to the covered baking time.
- Freezer Instructions: You can assemble the lasagna and then freeze it before baking. rap the lasagna tightly before freezing, and freeze for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through.
This came out so great. I followed the recipe and had a really nice dinner that I was proud of. Just a really good lasagna. I want another slice. Thanks for posting this!!
Let me start by saying that I have never cooked Lasagna in my whole life but when I saw this recipe I had to try it. My whole family loved and it made me looked like a pro. Thank you so much for sharing your recipe if I could give it 10 stars I would.
Is there a store bought marinara sauce that you recommend? Which is your favorite? Thank you!
My favorites are Mia’s Kitchen and Mezzetta.
This recipe was absolutely delicious! Thank you.
The marinara sauce I like the most is Bertolli Organic Marinara. I used it for this recipe, and it was delicious.
I made last night! It was great. All of them love it.
This exactly how I make it. I do use the sausage with the hamburger. The only thing I do different is i don’t cook the noodles! After I assemble it I pour a little water around the sides. Probably a half to 3/4 cup. Cover and bake. It really works.
I love this idea (re noodles). Kristine – have you tried this?
I have not tried using uncooked noodles. If you try it, I’d love to hear how it goes!
For 12 servings, the recipe says 48 ounces of marinara sauce. Is that correct? I plan to make this and freeze. Thanks!
Yes, that is correct. Most grocery store jars of marinara sauce are about 24 ounces, so I use two jars. Enjoy!
I followed the recipe except instead of using shredded mozzarella between the layers, I used sliced mozzarella. I used shredded on top. I like the slices between the layers because it gives a little more bite. I used regular Ragu marinara and the lasagna still tasted like restaurant quality.
The lasagna was successful and was devoured. It is a very good recipe. This was my first time making the dish. I only have one negative thing to say, and its not about the ingredients or the outcome. The subtitle ‘Making the layers’ in #3, has no mention of the meat. I had to go back and add it after I realized that fact. It might help beginners such as myself to include when the meat should be added. Again, it is an excellent recipe.
I’m so glad that the lasagna turned out well! I’m not sure which subtitle you’re referring to, but when the recipe says to add the sauce, it’s the meat sauce you’re adding (recipe step 4 says to add the marinara sauce to the pan with the meat). Glad it turned out well anyways!
I feel like an idiot asking this question but I am not an accomplished chef, and typically just follow recipes to the letter. Your recipe for lasagna sounds amazing but does not say whether or not you should drain the ground beef before adding the sauce. Should it be drained first?
If there is some extra grease after cooking the ground beef, I would recommend draining it. This might not be necessary if you are using lean ground beef because there won’t be much extra grease. I hope you enjoy the lasagna!
I made this for dinner tonight and it is AMAZING and SO DELICIOUS! My husband and I loved it! It is the best lasagna I’ve ever had! Thanks for sharing!
Does the baking time and temperature differ if using a foil pan? Thanks !
Use the same temperature and the bake time will be about the same for a foil pan. Enjoy!
My grocery store is always out of ricotta cheese.. Is it possible to use cottage cheese instead? If so, would the egg be necessary?
Yes, you can use cottage cheese instead and you won’t need the egg. I’ve also made this without the ricotta and egg and it’s delicious that way, too!
I had some precooked sauce,
I made last week, par-boiled my noodles tonight, and assembled. Can’t wait to taste it for Thanksgiving Dinner to honor my recently diseased brother John. This was his contribution annually.
This is such a delicious recipe for lasagna! I just made it and it was a hit for our family. Thank you for sharing this amazing recipe!!
This is the very best lasagna recipe EVER!!! My family loves it and heating the leftovers for a week day meal is a gamechanger! Thank you!!
This recipe was so easy to follow and quantities of the ingredients was perfect!. So delicious! Thank you 🙂
If you use 1/2 lb sausage, would y0u reduce the ground beef tto 1/2 lb. ?
You can do either, depending on how meaty you like your lasagna. 🙂 Enjoy!
Made this last night with Raos tomato basil marinara sauce. Made it to recipe and it was loved by all! Going to try it with half sausage next time.
This lasagne recipe is so delicious, probably the best tasting one I’ve tried. It’s so easy to make. Will definitely stick to this recipe!
Will turkey work in this recipe?
Yes, I have made this with ground turkey and it’s delicious!
Do I need to adjust cook time if I want to make this in a 9×9 pan instead? Thank you!
You would want to halve the recipe, but the cook time should stay about the same. I hope you enjoy the lasagna!
Have made it for the family and for friends, always a hit! I’m signing up for your emails!
I made just like the recipe called for. But I also added goat cheese. It was amazing
Very easy recipe to follow as written. Added 2 sweet Italian sausage links (broken up) and an extra teaspoon of Italian seasoning. This recipe makes lots of sauce so use deep baking dish. This is a keeper..
I am going to make your lasagna dish for my Christmas dinner I am doing turkey with my family on Sunday your lasagna sound so good after looking through so many recipes this is the one I found I will try this one
This recipe sounds delicious! One question: Why wouldn’t you use no boil lasagna?
When I’m making a classic lasagna, I prefer the texture of regular lasagna noodles and I find that they give a more reliable result. No boil can vary in the amount of extra liquid needed.
Made this tonight and I can truly say its the best!!! Even my picky six year old ate it. My husband said it was the best meal I “ever made.” Will definitely be making it again soon. The only thing I did differently was I added one Aidelis chicken sausage, italian flavor. I just diced it up and added it to the beef. Delicious. Thanks, Kristine!
This was the best comment to wake up to this morning! I’m SO glad you and your family enjoyed this so much!! Thank you for taking the time to leave a comment.
I have tried a lot of lasagna recipes and nothing was ever “great”; made this last night and we loved it!! A few of our 7 kids LOVE lasagna (was making it for my son for his birthday) and my guy and I aren’t usually big fans but we both had for lunch today too! This will definitely go in my recipe box as our go-to lasagna! I was short on time so used no- cook noodles and it still turned out great!! I also sautéed the garlic with the onion and put half the parsley in the ricotta mixture.
I omit the egg and added some freshly diced tomatoes and some some sun dried tomatoes to the sauce. Got rave reviews. This is a tasty and easy recipe.
This lasagna recipe was so easy to make. My family loved it. I will definitely be making it again.
What is I use no boil lasagna noodles. Any changes to the time or recipe?
No boil noodles sometimes require additional water to be added to the sauce, since they soak up the liquid as they cook in the lasagna. I haven’t tried this recipe with no boil noodles, so can’t advise on exact measurements but you could see if the package of noodles offers any tips/directions. You would keep the baking time the same.
So good!! Added a few extra pasta strips to each layer (overlapping) which made for a great structure and ratio of noodle to sauce!
Made this yesterday for my daughter and her family since she just had surgery. It was a great hit and they loved the taste. Definitely will make again,
I am about to try this recipe but wondering could it be split into two 8×8 pans?
Yes, that will work fine. Enjoy!
Yum !!! I was apprehensive about making lasagna because it looks complicated . This recipe was easy to follow and very flavorful . We really enjoyed it . Paired it w a salad and garlic bread …
Loved the recipe! My family and I enjoyed it!
I made this for Father’s Day for my husband and brother in law who are both Italian. Everyone loved it! Great recipe.
I made this dish and currently have it in the oven, i didn’t add the sausage to the ground beef but i only had 1pound of beef thawed. Did anyone else find 1lbs of meat to seem like not enough? fingers crossed this will be as good as the comments make it sound! 🙂
The recipe was perfect. Step #4 should say “Add the marinara sauce to the skillet with the ground beef” because it was a bit confusing. I saw another comment where someone else was confused too. Other than that it was easy and delicious!
My very picky 9 year old loved this lasagna and asked for me to save the leftovers for him!
Can I prepare this 30 hrs. in advance and refrigerate up until time to bake?
Yes, you can. Enjoy!
We had this last night for our NYE dinner and it was delicious. I actually made the sauce the day before and let it simmer for several hours. Yummy recipe. Thank you. Happy New Year!
Definitely a winner of a recipe!
I have used this recipe multiple times and it never disappoints. The instructions are very clear from the measurements to the step by step process. I use Barilla’s Mariana sauce and add additional spices to the sauce, such as powder garlic, onion and oregano to taste as well as one Italian/Argentine sausage without the casing. It just heightens the flavors.
This is always excellent lasagna. I came back for the freezing instructions. I like to freeze one during winter and have it handy for when the family visits.
Really enjoyed this lasagna. I did find it a little wet at the end (I like it a little drier or toasty on top so put it back in for another 15 mins). Question … what do you mean “not fresh mozzarella”? I used deli slices (forgetting that I needed to shred). Ball mozzarella is different? I did notice the deli was yellowish and ball kind is usually white 🤷♀️
I’m glad you enjoyed the lasagna! Fresh mozzarella is softer than what you think of as regular ball mozzarella (which is also called low moisture mozzarella) and it’s the type of mozzarella used in Caprese Salad.
Hi Kristine,
This lasagna is wonderful. It turned out perfect. Thank you for all the precise measurements and instructions. I have made so many of your recipes and every one works to the letter. Much appreciated.
I’m so happy to hear that! Thank you for trying my recipes and for your kind review.
My go to lasagna recipe! So Felipe’s and easy to make! Highly recommend. I’ve been using this recipe for nearly two years 🤤
I made this recipe today and it came out looking and tasting delicious.
Thanks so much for sharing. I made 2 Today one for my Daughter and her family and the other for ourselves it really is a Great flavoured meal. We are from Victoria Australia 🤗
Can I use ground turkey?
Yes, you can!
I love your recipes. Can I make this lasagna with ground turkey instead? Would I need to make any other changes? Thank you.
You can substitute ground turkey with no other changes. Thank you for trying my recipes!
This is the best lasagna recipe I’ve tried. We loved it!
Your recipe sounds delicious and I can’t wait to try it. I am a beginner and I don’t want to mess it up. I was wondering if I can buy shredded mozzarella instead of shredding it myself? I know you must be very busy, but I would love to try this tonight. Thank you so much.
It’s best to buy a block of mozzarella and shred it yourself, since pre-shredded cheese is usually coated with an anti-caking agent and won’t melt as smoothly. Be sure to buy low moisture mozzarella, not fresh mozzarella. I hope you enjoy the lasagna!
We love your Vegetable Lasagna Recipe. It is delicious and you don’t even miss the meat! I was going to take it to my nieces for dinner this weekend and she said, “Can you put some meat in it? We need our protein!” So I decided this is a great opportunity to prepare your meat lasagna! Your description and detail is very much appreciated! Thank you for taking the time to share your talent
I am making this for my family on Easter Sunday. Would shredded parmesan work instead of grated?
Thank you!!
Yes, that will work fine. I hope the lasagna is enjoyed by all!
So good! Loved the recipe! The kids gobbled it up😊 I used ground Turkey instead of sausage 10/10 way to go Kristin🙌🦃
Easy and delicious! I used one jar of Raos + 1 (24oz) can crushed tomatoes. Added parsley to ricotta. Used gluten free lasagna noodles by Tinkyada. I used 9 but wish I used all 13 as they are not as wide as wheat noodles. Any how, well written and simple❤️Thank you!
Easy recipe. Very good and have made a couple of times.
Love it, I will be faster next time and better prepared.
This recipe over the last few years, has become my ” Go To” recipe for Lasagna
You just can’t beat it… so tasty and yet easy to make !
I used a cup of parmesan cheese. Turned out delucious. I will make again!
This was a home run – I made it for my nephew’s birthday, and it disappeared! I have tried several recipes, and this one is the best!
I always shy away from lasagna recipes because they seem so time consuming. This one was easy! Family loved it. Will make again