Description
This homemade lasagna recipe is the ultimate comfort food! Layered with rich marinara sauce, creamy ricotta, gooey mozzarella, and perfectly cooked lasagna noodles, it’s a family favorite. Perfect for meal prep, gatherings, or a cozy night in.
Ingredients
Scale
Pasta
- 12 lasagna noodles (regular or no-boil)
Meat (Optional)
- 1 lb ground beef or Italian sausage
Sauce
- 2 cups marinara sauce (homemade or store-bought)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar (optional)
- ¼ tsp red chili flakes (optional)
Cheese
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Veggies & Herbs
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- Optional: 1 cup sautéed spinach or mushrooms
Instructions
- Prepare the Sauce
-
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant.
- Add ground beef or sausage (if using) and cook until browned. Drain excess grease.
- Stir in crushed tomatoes, tomato paste, marinara sauce, basil, oregano, thyme, salt, pepper, and sugar. Simmer for 30 minutes.
- Cook the Noodles
-
- Boil lasagna noodles according to package instructions. Drain and lay flat on a kitchen towel.
- Prepare the Ricotta Mixture
-
- In a bowl, mix ricotta cheese, egg, Parmesan, parsley, salt, and pepper.
- Preheat the Oven
-
- Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Assemble the Lasagna
-
- Spread a thin layer of marinara sauce at the bottom of the dish.
- Layer with noodles, followed by ricotta mixture, sauce, and mozzarella.
- Repeat until all ingredients are used, finishing with mozzarella on top.
- Bake
-
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 20 minutes until golden and bubbly.
- Rest & Serve
-
- Let sit for 10–15 minutes before slicing. Enjoy!
Notes
- Make-Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Freezing: Freeze unbaked lasagna for up to 3 months. Thaw before baking.
- Customizations: Swap meat for veggies, use gluten-free noodles, or add pesto for a twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: ~450 kcal
- Sugar: ~6g
- Sodium: ~750mg
- Fat: ~22g
- Saturated Fat: ~10g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~5g
- Protein: ~25g
- Cholesterol: ~70mg