This easy homemade lasagna recipe is loaded with savory meat, gooey cheese, and bursts of flavor in every mouthful. Better than any restaurant lasagna, and less expensive too! Make this for a crowd, or freeze it in portions for a quick and hearty meal any time.
We love a good hearty meal around here. Whether it's a slow-cooked pot roast with veggies, or a 20-minute egg roll in a bowl wrap. Anything that is filling, full of flavor, and made with real ingredients is a winner for us!
Due to our processed dairy allergy, we haven't had real lasagna in quite a while (almost 20 years!). But a few months ago I decided enough was enough and started making my own homemade ricotta cheese and homemade mozzarella cheese.
Holy cow! The resulting lasagna has been something we just can't get enough of! The first time I made this dish we ate it four meals in a row and were sad to see it end.
Give this a try and you won't regret it!
Don't be discouraged by this lengthy ingredient list. This recipe for a classic homemade lasagna is worth it! Full measurements for each ingredient in the printable recipe card at the end of the post.
- Ground Beef - Adds hearty flavor; substitute Italian sausage, ground turkey, or ground chicken as desired.
- Onion - Finely diced for savory depth; swap with shallots or leeks for different flavor profiles.
- Garlic - Adds aromatic richness and depth of flavor. You can substitute onion powder if garlic can't be used.
- Olive Oil - Helps brown the meat and veggies properly. Olive oil is our choice, but you can use whatever oil you have on hand.
- Marinara Sauce - Choose a homemade roasted tomato sauce or your favorite store-bought brand.
- Sea Salt - We use pink salt, but use whatever you have on hand. You can also adjust the amount to your liking!
- Black Pepper - Adds a subtle kick; freshly ground or pre-ground pepper both work.
- Lasagna Sheets - We use homemade einkorn pasta sheets, but you can use dried lasagna sheets, or the no-boil kind from your local grocery store with equal success!
- Ricotta Cheese - We use our easy homemade ricotta cheese and it's amazing! Store-bought works just as well if you don't need to use raw milk like we do! Cottage cheese can be a substitute for a different texture.
- Eggs - Use whole eggs to help bind the cheese layer. You can also use a bit of yogurt to reach the right texture if eggs can't be used.
- Parsley - Adds freshness; substitute with basil or oregano for varied herb flavors.
- Mozzarella Cheese - Melts to perfection; provolone or a blend of Italian cheeses can be alternatives. We've even used white cheddar with great success! If you're feeling extra ambitious, whip up a batch of homemade mozzarella to use!
Again, don't be overwhelmed by the process of making your own homemade lasagna! Once you make it for the first time, you'll be blown away by how simple it actually is! I have been making this multiple times a month for a while now, and I have no plans of stopping any time soon... it's too good!
- Sauté - Heat olive oil in a pan, sauté ground beef and diced onion until beef is no longer pink. Mix in minced garlic, sauté until fragrant.
- Simmer -Pour in 3 cups marinara, season with salt and pepper, bring to a simmer. Cover and cook for 5 minutes.
- Combine - In a bowl, blend ricotta cheese, eggs, and parsley until smooth.
- Preheat - Set the oven to 375˚F.
- Base Layer - Spread 1/2 cup meat sauce in a deep 9×13 casserole dish.
- Layer Noodles - Add a layer of cooked or no-boil lasagna noodles over the sauce. Make sure that the entire pan is covered (about 3 sheets).
- Cheese and Meat Layers - Spread 1/3 of the remaining meat sauce, sprinkle 2 cups mozzarella, top with 1/2 cheese sauce.
- Continue Layering - Repeat the noodle, cheese, and meat layers for three total layer sets.
- Prepare for Baking - Poke toothpicks on the surface, cover with foil, bake for 45 minutes.
- Broil - Remove foil, broil for 3-5 minutes until golden.
- Rest - Let the lasagna rest for 30 minutes before slicing.
- Serve - Garnish with parsley and serve this delicious, homemade lasagna!
Absolutely! You can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. This makes it a convenient option for preparing ahead for gatherings or busy days.
Yes, you can freeze leftover lasagna. Once it's cooled, slice it into portions, wrap each portion tightly in plastic wrap and foil, and store in the freezer for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven.
Certainly! While traditional lasagna recipes often use ricotta, you can use cottage cheese as a substitute in equal proportions for a slightly different texture. It adds a creamy element to the layers without compromising the overall flavor.
Yes, you can use no-boil lasagna noodles as a time-saving alternative. Simply layer them directly into the lasagna; they will cook perfectly during the baking process, absorbing moisture from the sauces.
A fresh green salad and garlic bread are classic accompaniments that pair wonderfully with lasagna. The crispness of the salad and the warmth of garlic bread complement the richness of the lasagna, creating a well-rounded and satisfying meal. We like to use this easy pizza dough to make garlic breadsticks and they are amazing!
Even More Classic Dinner Ideas
Keep the good times going with some of our favorite recipes for delicious dinners every night!
Classic Homemade Lasagna
- 2 pounds ground beef
- 1 medium onion finely diced
- 2 large garlic cloves minced (or 1 tsp dried)
- 1 Tbsp olive oil
- 24 oz marinara sauce (3 cups)
- 1/2 tsp sea salt
- 1/4 tsp black pepper ground
- 9 lasagna sheets al dente and ready to use (or homemade, uncooked lasagna)
- 16 oz ricotta cheese we use homemade ricotta due to raw milk needs (it's so easy!)
- 2 large eggs
- 1/4 tsp salt
- 2 Tbsp parsley finely chopped, plus more to garnish
- 6 cups mozzarella cheese shredded, divided
- Heat olive oil in a pan, sauté ground beef and diced onion until beef is no longer pink. Mix in minced garlic, sauté until fragrant.
- Pour in 3 cups marinara, season with salt and pepper, bring to a simmer. Cover and cook for 5 minutes.
- In a bowl, blend ricotta cheese, eggs, and parsley until smooth.
- Pre-heat the oven to 375˚F.
- Spread 1/2 cup meat sauce in a deep 9×13 casserole dish.
- Add a layer of cooked or no-boil lasagna noodles over the sauce. Make sure that the entire pan is covered (about 3 sheets).
- Spread 1/3 of the remaining meat sauce, sprinkle 2 cups mozzarella, top with 1/2 cheese sauce.
- Repeat the noodle, cheese, and meat layers for three total layer sets.
- Poke toothpicks on the surface, cover with foil, bake for 45 minutes.
- Remove foil, bake for another 3-5 minutes until golden.
- Let the lasagna rest for 30 minutes before slicing.
- Garnish with parsley and serve this delicious, homemade lasagna!