Classic Homemade Lasagna

A comforting, cheesy lasagna made with homemade meat sauce, creamy ricotta, tender pasta, and plenty of melted mozzarella. This classic recipe is perfect for family dinners, gatherings, and feeding a crowd.

Ingredients

For the Meat Sauce

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar, optional
• 2 tablespoons olive oil

For the Cheese Filling

• 15 oz (425 g) ricotta cheese
• 1 large egg
• 1/2 cup (50 g) grated Parmesan cheese
• 2 cups (200 g) shredded mozzarella
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly

• 12 lasagna noodles
• 2 cups (200 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese

Instructions

1. Make the sauce: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
2. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
3. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, basil, oregano, salt, pepper, and optional sugar. Bring to a gentle simmer, then reduce the heat and cook for 20–30 minutes, stirring occasionally.
4. Cook the noodles: Prepare the lasagna noodles according to the package directions. Drain and lay them flat so they don’t stick together.
5. Prepare the cheese filling: In a bowl, combine ricotta, egg, Parmesan, 2 cups mozzarella, Italian seasoning, salt, and black pepper. Mix until well combined.
6. Assemble the lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of meat sauce over the bottom of a 9×13-inch baking dish.
7. Place a layer of lasagna noodles over the sauce. Spread some of the ricotta mixture over the noodles, followed by more meat sauce.
8. Repeat the layers until all the ingredients are used, finishing with meat sauce on top.
9. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
10. Cover the dish loosely with aluminum foil and bake for 25–30 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
11. Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley or basil if desired.

Tips

• Letting the lasagna rest before cutting helps the layers hold together.
• The meat sauce can be made a day ahead for even more flavor.
• You can assemble the lasagna ahead of time, refrigerate it, and bake it when ready.
• Leftovers keep well in the refrigerator for up to 4 days.
• For a richer lasagna, add extra mozzarella between the layers.