The Best Lasagna Recipe
This classic Lasagna Recipe is cheesy, saucy and full of flavor! Make this easy lasagna recipe for a family dinner or to feed a crowd.
Lasagna is the best comfort food, made with noodles, ground beef, sauce and cheese. This lasagna is a hearty main dish that you can make ahead or bake right away.
This lasagna recipe is my all-time favorite, and it’s the one that I make most often for my family. This recipe uses a secret ingredient that saves time while still making a delicious lasagna with layers of flavor.
If you’re at all intimidated by making homemade lasagna, don’t be. My easy lasagna recipe is simple to prepare. Below I’ve outlined the steps so that you can make the best lasagna at home.
We love to make homemade lasagna for Sunday dinner. It’s also perfect for entertaining or for when you need to bring a meal to a friend or family member.
Serve your homemade lasagna with garlic bread, homemade garlic knots or dinner rolls and an Italian salad for a delicious Italian feast.
Secret to the Best Easy Homemade Lasagna Recipe
My secret for making the best easy lasagna is to use store-bought marinara sauce. As long as you use a good quality sauce that you love, your lasagna will turn out so flavorful, and you’ll have saved a lot of time and effort in the kitchen.
When you take a little help from the grocery store, you won’t have to simmer your lasagna sauce for hours to get the rich, deep flavors that you crave. The best store-bought sauces are perfectly seasoned and will add lots of flavor to your lasagna.
How to Make Lasagna
The steps to making lasagna are:
- Boil the lasagna noodles.
- Brown the ground beef with onion and garlic.
- To the pan, add the marinara sauce, Italian seasoning and fresh parsley. Simmer the sauce for 10 to 15 minutes.
- In a bowl, stir together the ricotta cheese and an egg. Shred the mozzarella cheese.
- Layer the lasagna.
- Bake until hot and bubbly.
How to Layer Lasagna
- Spread a layer of 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.
Make Ahead & Reheating 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 baking time.
Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave or in a covered dish in the oven until it is steaming hot.
How to Freeze Lasagna
You can assemble the lasagna and then freeze it before baking. Wrap 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 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 or microwave before reheating.
Tips for the Best Lasagna Recipe
- 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.
- Pour 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.
- Either use a good quality store-bought marinara sauce that you love the flavor of to save time when preparing lasagna or make my marinara sauce recipe. Fresh Italian parsley, dried Italian seasoning and fresh garlic boost the flavor of store-bought sauce.
- Buy a block of mozzarella cheese and shred it yourself. Pre-shredded cheese has a coating that prevents it from melting well.
- Try adding 1/2 pound of Italian sausage along with the ground beef, for an extra flavorful lasagna.
- For a lighter lasagna, use ground turkey instead of ground beef.
More Homemade Lasagna Recipes
- Instant Pot Lasagna
- Crockpot Lasagna
- Lasagna Roll Ups
- Spinach Lasagna
- Butternut Squash Lasagna
- Lasagna Soup
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
- 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.
- 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. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
- 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.
- To assemble the lasagna, put about 1 cup of the sauce into a 9x13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining 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.
- 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
- Leftover lasagna can be stored in the refrigerator for 3 to 4 days after baking. You can also freeze lasagna after baking, for up to 3 months. Thaw 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 baking time.
- Freezer Instructions: You can assemble the lasagna and then freeze it before baking. Wrap 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 baking time since a lasagna that is cold from the refrigerator will take longer to heat through.
Nutrition
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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.
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.
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.
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..