Homemade Lasagna

There’s a moment when you slide the lasagna out of the oven and the whole kitchen inhales as one: a heady perfume of simmered tomatoes, garlicky meat, and molten cheese rising in warm, comforting waves. The top is blistered golden-brown, the cheese strings when you lift a slice, and the first forkful—layers of tender pasta, creamy ricotta, savory meat, and tangy sauce—feels like a hug. This homemade lasagna is the kind of dish that makes weekday dinners feel special, anchors weekend family gatherings, and turns holiday meals into memories.

Make it for a chilly evening when you crave something hearty, for potlucks where a crowd-pleaser is required, or for any Sunday when you want the joy of a slow, rewarding kitchen project. It’s forgiving enough for home cooks who want reliable results and elevated enough to impress guests.

At a Glance

• Prep Time: 30 minutes
• Cook Time: 40 minutes (plus any time to simmer sauce if making from scratch)
• Total Time: About 1 hour 10 minutes
• Servings: 8 slices (serves 8)
• Difficulty Level: Moderate — straightforward assembly, a little multitasking for the sauce and layers

Nutrition Highlights

Nutrition estimates are calculated per serving (one of eight) using values from the USDA FoodData Central and standard food-composition references. These are estimates for the recipe as written and will vary with brand choices, lean percentages, and portioning.

Approximate nutrition per serving:

• Calories: 860 kcal
• Protein: 53 g
• Carbohydrates: 60 g
• Fat: 45 g
• Saturated Fat: ~20 g
• Fiber: ~4.5 g
• Sodium: ~900–1,100 mg (depends heavily on sauce and cheeses)

Notes:

• These values are estimates intended to help plan meals and compare options; for precise tracking, weigh ingredients and consult USDA FoodData Central or nutrition labels.
• For general dietary guidance (recommended sodium, saturated fat, etc.), trusted resources include the Mayo Clinic and the CDC.

Moments to Savor

Why make this lasagna? Because it delivers across senses and occasions:

• Irresistible aroma and layered textures—soft pasta, creamy ricotta, meaty sauce, and gooey, browned mozzarella—create an experience, not just a meal.
• It’s social food: assemble in advance, bake at the last minute, and enjoy the relaxed, communal vibe of sharing slices with family or friends.
• It’s flexible: scale it up for gatherings, make ahead for busy weeks, or adapt to lighter or vegetarian diets with simple swaps.
• Seasonal and nostalgic: perfect for fall and winter comfort or for any time you want a dish that says “home.”

Method & Process

Ingredients

• 12 lasagna noodles
• 1 lb ground beef (454 g)
• 1 lb ground pork (454 g)
• 2 cups ricotta cheese (about 492 g)
• 3 cups shredded mozzarella cheese (about 336 g)
• 1 cup grated Parmesan cheese (about 100 g)
• 2 jars marinara sauce (each jar approx. 24 oz; total ~48 oz / 1,360 g)
• 1 egg
• 2 tablespoons Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Optional ingredients and substitutions

• Use ground turkey or extra-lean beef for lower fat.
• Swap pork for Italian sausage for more spice.
• For a vegetarian lasagna: substitute cooked mushrooms, zucchini ribbons, and lentils for the meat.
• Use part-skim ricotta and low-moisture mozzarella to reduce fat.
• Gluten-free lasagna noodles or thinly sliced eggplant/zucchini can replace wheat noodles.

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a skillet over medium heat, brown the ground beef and pork. Season with salt, pepper, and Italian seasoning. Drain excess fat.
4. In a bowl, mix the ricotta cheese with the egg, and a pinch of salt and pepper.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Layer noodles, meat sauce, ricotta mix, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with noodles and sauce on top.
7. Sprinkle remaining mozzarella and Parmesan cheese over the top.
8. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes or until cheese is bubbly and golden.
9. Let it cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Practical tips

• Prevent soggy lasagna by spreading a thin sauce layer on the bottom so noodles don’t stick but aren’t swimming.
• If use no-boil noodles, ensure sauce is slightly more liquid to hydrate them while baking.
• Brown and season your meat well—this layer is where much of the flavor comes from. Don’t skip draining excess fat for a less greasy final dish.
• Let it rest 10–15 minutes after baking to firm up the layers so neat slices are easier.
• To get a perfectly browned top, remove foil for the last bake and broil for 1–2 minutes while watching closely.

Best Pairings

• Simple green salad with a bright vinaigrette (arugula, lemon, and shaved Parmesan) to cut the richness.
• Crusty garlic bread or a warm baguette to mop up sauce.
• Roasted seasonal vegetables (e.g., asparagus, Brussels sprouts, or sautéed spinach).
• For wine: a medium-bodied red like Chianti or Sangiovese complements tomato acidity and cheese. For a non-alcoholic pairing, an Italian-style sparkling water with lemon is refreshing.

Storing Leftovers

• Room temperature: Do not leave lasagna at room temperature for more than 2 hours to avoid bacterial growth (follow CDC food-safety guidance).
• Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until internal temperature reaches 165°F (74°C), or reheat individual portions in the microwave.
• Freezer: Cool completely, wrap tightly (foil and plastic wrap or airtight containers), and freeze up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Chef’s Advice

• Texture keys: balance the moisture—too much sauce and the lasagna will be runny; too little and it will be dry. Aim for sauce that’s thick but still saucy.
• Cheese strategy: use freshly grated Parmesan and shred your own mozzarella (if possible) for better melting and flavor—pre-shredded cheeses often contain anti-caking agents that affect melt.
• Don’t overmix the ricotta—stir gently with the egg to keep it creamy.
• If baking from frozen, add 15–20 minutes to covered bake time and ensure it reaches the safe internal temperature of 165°F (74°C).

Creative Twists

• Vegetarian Spin: Replace meat with a mixture of sautéed mushrooms, chopped roasted bell peppers, spinach, and cooked lentils. Layer with tomato-basil sauce and use part-skim cheeses.
• White (Bianca) Lasagna: Swap marinara for a béchamel or creamy Alfredo sauce, and use spinach, artichokes, chicken, or roasted squash with mozzarella and ricotta.
• Mexican-Inspired: Replace Italian seasoning with cumin and chili powder, use salsa instead of marinara, swap the cheeses for a blend of Monterey Jack and cheddar, and add black beans and corn. Garnish with cilantro and lime.
• Gluten-Free / Low-Carb: Use gluten-free lasagna sheets or thinly sliced roasted eggplant/zucchini to reduce carbs. If using vegetables as layers, roast slices first to remove excess moisture.

Recipe Q&A

Q: Can I assemble this lasagna ahead of time?
A: Yes—assemble, cover tightly, and refrigerate for up to 24 hours before baking. Allow an extra 10–15 minutes baking time if baking straight from the fridge.

Q: My lasagna is watery—what went wrong?
A: Excess moisture usually comes from sauce that’s too thin, watery ricotta, or undercooked/uncooked fresh vegetables used as layers. Use thicker sauce, drain or pat dry watery cheeses/veggies, and bake uncovered for a bit longer to evaporate excess liquid.

Q: How can I reduce fat and calories?
A: Use lean ground turkey or beef (90%+), part-skim ricotta and mozzarella, and reduce the amount of Parmesan. Increase veggies to stretch volume and nutrition.

Q: Can I freeze individual portions?
A: Yes—portion, wrap tightly, and freeze. Reheat in the oven or microwave. For best texture, thaw overnight in the refrigerator before reheating.

Q: Is this recipe freezer-friendly before baking?
A: Absolutely. Assemble in a freezer-safe dish, wrap well, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed, adding extra time if still partially frozen.

Conclusion

There’s a reason lasagna lives in the hall of comfort-food fame: it’s rich, layered, and endlessly adaptable. Try this version for a cozy family dinner, bring it to your next potluck, or use the variations to make it your own. If you’d like another approachable, highly-rated lasagna to compare techniques or ingredient ratios, take a look at this detailed guide on Easy Homemade Lasagna Recipe – Spend With Pennies. For an alternate top-rated method and tips on assembly and cheese ratios, check out The BEST Homemade Lasagna Recipe (Top-Rated Recipe).

If you try this recipe, I’d love to hear how it turned out—share your photos, swaps, or questions in the comments and join our cooking community. Happy baking!

Homemade Lasagna

---

• Author: recipechangegmail-com
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

This homemade lasagna is a hearty, comforting dish perfect for gatherings and special occasions, featuring layers of tender pasta, creamy ricotta, savory meat, and tangy marinara sauce.

---

Ingredients

Scale 1x2x3x

• 12 lasagna noodles
• 1 lb ground beef
• 1 lb ground pork
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 jars marinara sauce (~48 oz)
• 1 egg
• 2 tablespoons Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a skillet over medium heat, brown the ground beef and pork. Season with salt, pepper, and Italian seasoning. Drain excess fat.
4. In a bowl, mix the ricotta cheese with the egg, and a pinch of salt and pepper.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Layer noodles, meat sauce, ricotta mix, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with noodles and sauce on top.
7. Sprinkle remaining mozzarella and Parmesan cheese over the top.
8. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes or until cheese is bubbly and golden.
9. Let it cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Notes

For best results, use freshly grated cheeses and avoid overmixing the ricotta. Ensure that the sauce is of a good consistency to prevent sogginess.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 860
• Sugar: 8g
• Sodium: 1000mg
• Fat: 45g
• Saturated Fat: 20g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4.5g
• Protein: 53g
• Cholesterol: 120mg