A Comforting Classic: Homemade Lasagna

There’s a reason lasagna carries the weight of comfort food royalty. The first inhale is a warm, tomato-scented hug — garlic and sautéed onions rising from a bubbling pan, mingling with the sharp, nutty perfume of melted Parmesan. When you cut into it, the layers yield with a satisfying, slightly chewy pull: tender pasta, creamy pockets of ricotta, savory meat sauce, and molten mozzarella stretching in an irresistible ribbon. Each forkful offers a balance of texture — soft, creamy, and lightly toothsome — and flavors that settle into something familiar and deeply satisfying.

Lasagna is the perfect dish for slow Sunday dinners, family gatherings, potlucks, and weeknight make-aheads. It warms the kitchen and the table, travels well to friends, and freezes like a dream for nights you crave comfort with minimal fuss. Whether you’re celebrating, feeding a crowd, or simply craving a hearty, nostalgic meal, a lovingly baked lasagna hits every note.

At a Glance

• Prep Time: 30 minutes (plus 10–15 minutes if you pre-boil noodles)
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes (including prep)
• Servings: 8 (standard 9×13-inch pan, 1/8 per serving)
• Difficulty Level: Intermediate — straightforward steps, a little assembly time

Nutrition Highlights
Estimated nutrition per serving (1/8 of recipe):

• Calories: 480 kcal
• Protein: 28 g
• Carbohydrates: 35 g
• Fat: 26 g
• Saturated Fat: 12 g
• Fiber: 3 g
• Sodium: ~780 mg
• Sugar: 9 g

Notes on accuracy: These values are estimates based on typical ingredient quantities and composition from USDA FoodData Central and interpreted using nutrition guidance from Mayo Clinic for portion and nutrient contexts. Actual values will vary with specific brands, lean/fat percentages of meat, and exact portion sizes. For precise tracking, weigh your final portions and consult your preferred nutrition database.

Why You’ll Love It

• Flavor & Aroma: The slow-simmered meat sauce delivers deep umami and herb-scented warmth; melted cheeses create a rich, silky contrast.
• Family & Memories: Layering lasagna often feels like passing down tradition — a dish that gathers people, encourages second helpings, and leaves lasting, cozy memories.
• Make-Ahead Ease: Assemble the night before or freeze portions for quick dinners on busy nights.
• Crowd-Friendly: It scales easily for large gatherings and pleases both kids and adults.

Step-by-Step Instructions

Ingredients

• 12 lasagna noodles (regular boiled or 12 no-boil sheets)
• 1 lb (450 g) ground beef (or 85% lean)
• 24 oz (680 g) pasta sauce (marinara or your favorite tomato sauce)
• 15 oz (425 g) ricotta cheese
• 3 cups (340 g) shredded mozzarella cheese, divided
• 3/4 cup (75 g) grated Parmesan cheese, divided
• 1 large egg
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tsp Italian seasoning
• 1 tsp salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Optional ingredients and substitutions:

• Swap ground beef for 1 lb ground turkey, Italian sausage, or plant-based crumbles.
• Replace ricotta with 15 oz part-skim cottage cheese (drained) for a lighter texture.
• Use no-boil noodles and add a bit more sauce to ensure hydration.
• Add 10 oz frozen chopped spinach (thawed and squeezed dry) to the ricotta mixture.
• For gluten-free, use gluten-free lasagna sheets or thinly sliced zucchini/eggplant.

Method (follow these numbered steps)

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté the chopped onion and garlic until translucent, about 3–4 minutes.
3. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
4. Stir in the pasta sauce and Italian seasoning; reduce heat and simmer for 10 minutes to meld flavors. Taste and adjust salt/pepper.
5. In a bowl, combine ricotta cheese, the egg, 1/4 tsp salt, and 1/4 tsp pepper. Mix gently until just combined — avoid overmixing to keep the ricotta light.
6. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish (about 1–1.5 cups of sauce) to prevent sticking.
7. Lay lasagna noodles over the sauce (trim or overlap as needed), then spoon and spread one-third of the ricotta mixture over noodles, followed by a sprinkle of mozzarella (about 1 cup) and a bit of Parmesan.
8. Repeat layers (sauce, noodles, ricotta mixture, mozzarella) until ingredients are used, finishing with a top layer of noodles, remaining meat sauce, and the remaining mozzarella and Parmesan.
9. Top with the final mozzarella and Parmesan cheeses for a golden crust.
10. Cover tightly with foil (spray foil with nonstick spray or tent so it doesn’t touch cheese) and bake for 25 minutes.
11. Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden on top and edges are bubbling. The internal temperature should reach at least 165°F (74°C).
12. Let the lasagna rest for 10 minutes before slicing to allow layers to set — this makes for cleaner slices and better texture.

Practical tips:

• If using no-boil noodles, be sure sauce is slightly looser so noodles can rehydrate while baking.
• Avoid overmixing the ricotta and egg; you want a curdy, light texture, not dense glue.
• If the top browns too quickly, tent loosely with foil after 10 minutes of uncovered baking.
• For meat flavor depth, add a splash of red wine to the sauce while simmering (optional).

Best Pairings

• Simple green salad with a tangy vinaigrette to cut richness (arugula, romaine, or mixed greens).
• Garlic breadsticks or a crusty baguette brushed with olive oil and roasted garlic.
• Roasted vegetables: asparagus, broccoli, or a medley of bell peppers and zucchini.
• A glass of medium-bodied red wine (Chianti, Sangiovese, Merlot) or sparkling water with lemon.
• For a lighter course, serve with a cup of minestrone or a light tomato soup.
• For dessert, lemon sorbet or tiramisu complements the meal’s richness.

Storing Leftovers

• Room temperature: Do not leave lasagna out more than 2 hours (per food safety guidelines).
• Refrigeration: Store in an airtight container for 3–4 days. Reheat individual portions in a microwave or in a 350°F oven until warmed through (internal temp 165°F).
• Freezer: Freeze for up to 2–3 months in a freezer-safe container or wrapped tightly in foil and plastic wrap. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through (30–45 minutes), or reheat slices from frozen at 375°F, covered with foil, for about 50–60 minutes, removing foil the last 10 minutes to brown.

Chef’s Advice

• Use whole-milk ricotta and a mix of mozzarella varieties (part-skim for stretch, fresh shredded for melt) for the creamiest, best-melting top.
• Drain meat well to prevent a watery lasagna; simmer sauce uncovered to concentrate flavors if it seems thin.
• Let it rest: the most overlooked step — a 10–20 minute rest dramatically improves sliceability.
• Test for doneness by checking bubbling around the edges and the center reaching 165°F.
• For perfectly browned cheese, finish under the broiler for 1–2 minutes, watching closely to prevent burning.

Creative Twists

• Vegetarian Spinach-Mushroom: Replace the meat with sautéed mushrooms, onions, carrots, and 10 oz spinach. Add a layer of caramelized onions for sweetness and a touch of nutmeg to the ricotta.
• White Chicken Alfredo Lasagna: Swap tomato sauce for creamy Alfredo or béchamel, use cooked shredded chicken, spinach, and fontina or mozzarella for a white lasagna version.
• Mexican-Style Lasagna: Use corn or flour tortillas instead of noodles, swap Italian seasoning for taco spices, mix in black beans and corn, and layer with cheddar and pepper jack cheeses. Serve with cilantro, avocado, and salsa.
• Gluten-Free / Veggie-Forward: Use thinly sliced zucchini or eggplant as noodle substitutes for a lower-carb, gluten-free option — salt and pat slices dry before layering to remove excess moisture.

All Your Questions Answered
Q: Can I use no-boil noodles without pre-soaking?
A: Yes—no-boil (oven-ready) noodles are designed to cook during baking. Ensure your sauce is slightly more liquid when assembling so the noodles can hydrate fully.

Q: My lasagna is watery — how do I fix it?
A: Drain excess fat from the meat, simmer the sauce longer to reduce liquid, squeeze water from vegetables (like spinach), and allow the cooked lasagna to rest so liquids are reabsorbed.

Q: How do I make it lighter or lower in calories?
A: Use lean ground turkey, part-skim cheeses, cottage cheese instead of ricotta, and load up on vegetables in place of some or all of the meat.

Q: Can I freeze lasagna after baking?
A: Yes — cool fully, then wrap tightly and freeze for up to 2–3 months. Reheat from thawed in the oven at 350°F until 165°F internal, or reheat portions in the microwave.

Q: What’s the best way to reheat individual slices?
A: Microwave for 1–2 minutes (depending on power) or reheat in a 350°F oven, covered, for 15–20 minutes until warmed through.

Conclusion

I hope this lasagna recipe inspires you to pull out your favorite baking dish and build layer upon layer of comfort. It’s a dish that rewards patience and invites sharing — whether you’re serving a family dinner or bringing a pan to a potluck. For more variations and step-by-step photos that pair well with this approach, see this practical guide to an Easy Homemade Lasagna Recipe, and if you’re looking for another highly praised rendition, check out The Best Lasagna Recipe Ever for inspiration. Share your results, tips, and photos — I’d love to hear how your lasagna turned out.

Homemade Lasagna

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• Author: recipechangegmail-com
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: Omnivore

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Description

A comforting classic lasagna with layers of tender pasta, creamy ricotta, savory meat sauce, and melted mozzarella.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles (regular boiled or no-boil)
• 1 lb (450 g) ground beef (or 85% lean)
• 24 oz (680 g) pasta sauce (marinara or your favorite tomato sauce)
• 15 oz (425 g) ricotta cheese
• 3 cups (340 g) shredded mozzarella cheese, divided
• 3/4 cup (75 g) grated Parmesan cheese, divided
• 1 large egg
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tsp Italian seasoning
• 1 tsp salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté the chopped onion and garlic until translucent, about 3–4 minutes.
3. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
4. Stir in the pasta sauce and Italian seasoning; reduce heat and simmer for 10 minutes to meld flavors. Taste and adjust salt/pepper.
5. In a bowl, combine ricotta cheese, the egg, 1/4 tsp salt, and 1/4 tsp pepper. Mix gently until just combined.
6. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish.
7. Lay lasagna noodles over the sauce, then spoon and spread one-third of the ricotta mixture over noodles, followed by a sprinkle of mozzarella.
8. Repeat layers until ingredients are used, finishing with the remaining meat sauce and cheeses on top.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing.

Notes

For a lighter texture, consider using part-skim cottage cheese instead of ricotta. Allow the lasagna to rest before cutting for cleaner slices.

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

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 9g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 100mg