Traditional Lasagna Recipe

Here is our favorite lasagna recipe: rich, deeply savory sauce with creamy, melty layers that hold their shape and flavor. Easy to make with simple ingredients, it’s a family favorite and always a crowd pleaser. Video.

The bittersweet side of appreciating life’s most precious moments is the unbearable awareness that those moments are passing. ~ Marc Parent

For over a decade, this homemade lasagna recipe has been a staple at home and in our catering business. It is a family favorite and an absolute crowd pleaser. From intimate dinners to large gatherings, it is always a sure hit. Make it ahead or in stages to simplify the process.

One reader, Morgan, says, “This was easy to make and very delicious! Thank you for sharing the recipe.” ⭐️⭐️⭐️⭐️⭐️

Homey and comforting, it is perfect for a special dinner, large gatherings or potlucks, Sunday suppers, meal prep, or a family in need of a bit of nourishment.

Why This is the Best Lasagna

1. Simple, adaptable ingredients: This classic homemade lasagna recipe uses the simplest ingredients you can find! Use ground beef, pork, turkey, ground chicken, ground lamb, or even plant-based “meat” like Beyond Burger. Make it gluten-free with gluten-free lasagna noodles.
2. Classic Lasagna Flavor: We keep the flavors very traditional, so everyone will enjoy, even kids.
3. Easy to meal prep: Prepare the meat sauce a few days ahead of time, so all they have to do is assemble and bake! Or assemble the whole thing ahead and store it until ready to bake.
4. Freezer-friendly: Freeze unbaked lasagna for up to 3 months! Perfect for make-ahead meals, or meal delivery to a family in need.

Homemade Lasagna Ingredients

• No-boil lasagna noodles: Use one pound oven-ready or no-cook lasagna noodles. We love Rummo oven-ready lasagna noodles, and Barillo has gluten-free lasagna noodles. You can also use regular lasagna noodles and boil them to al dente in a large pot.
• Marinara: Buy good, high-quality marinara or make our simple homemade marinara sauce from scratch!
• Ricotta cheese: Or sub vegan tofu ricotta and skip the salt and egg for a plant-based version-simply use vegan parmesan and mozzarella and a meat substitute.
• Parmesan cheese and mozzarella cheese: For decadent layers of melty cheese! You can sub pecorino cheese for parmesan.
• Egg: Helps bind and lighten the ricotta mixture together so it stays intact when the lasagna is sliced.
• Onion and garlic cloves: For savory, aromatic flavor in the Italian sausage.
• Ground Meat: You can use ground beef, ground pork, ground turkey or ground lamb or a mix. Or make it use a plant-based ground “meat”.
• Spices: Nutmeg, oregano, sage, ground fennel (or fennel seeds), smoked paprika, red pepper flakes (optional), salt, and black pepper.
• Broth: Use your favorite-chicken broth, vegetable broth, or beef broth. This extra liquid ensures the noodles get perfectly tender.

See the recipe card below for the full ingredient list.

How to Make Lasagna Step by Step

Preheat oven to 350F.

1. Make the Italian sausage. Sauté onions in olive oil over medium heat in a large skillet until just soft, 3-4 minutes. Add garlic and stir for a minute. Add ground beef, pork, salt, pepper, oregano, sage, fennel seed, smoked paprika, and red pepper flakes (if using). Cook for 7-8 minutes, stirring, until the meat browns.

2. Prepare the meat sauce. Add 3 cups of the marinara sauce and the broth into the skillet with the seasoned meat. Cover, bring to a simmer for 5 minutes, then turn off the heat. You’ll have roughly 4 ½ cups of tomato meat sauce. Tip: Taste; if it tastes acidic, add 1-2 teaspoons of sugar or honey to taste.

3. Mix the cheese filling. Mix the ricotta, egg, salt, nutmeg, and pepper in a medium bowl. Add 1 1/2 cups grated mozzarella and 1/2 cup grated parmesan and stir. (Save the remaining 1/4 cup parmesan and 1 cup mozzarella for the top.)

4. Assemble the lasagna. Spread one cup of the reserved marina sauce on the bottom of a greased 9 x 13 pan or casserole dish. Place 3 lasagna noodles on top of the sauce. Spread a third of the ricotta cheese mixture evenly on the noodles, then cover with a third (1 ½ cups )of the meat sauce. Repeat this layering sequence 2 more times.

5. For the top layer: Place the final layer of lasagna noodles on top and cover with the remaining reserved marinara. Sprinkle with reserved parmesan, and then mozzarella last!

6. Bake. Cover the pan with a layer of parchment paper and foil so the foil doesn’t touch the lasagna. Bake on the middle rack for 45 minutes until it is bubbling. Uncover and bake 15 minutes until golden. Optional: Broil for a few minutes until cheese is bubbly and browned.

7. Cool. Let the lasagna cool for 20 minutes before slicing and serving. Garnish with chopped fresh chopped herbs like parsley, basil, thyme or oregano. For a crunchy topping, sprinkle Pangrattato over top!

Recipe Tips

• Spread prep time out over a few days: If making homemade marinara sauce, do this 3 days beforehand. Make the sausage 2 days before, and grate the cheese 1 day before. Then simply assemble and bake!
• Meal prep: Prepare and assemble the lasagna up to 2 days in advance, storing in the refrigerator. Bring to room temp while the oven preheats (about 30 minutes).
• Use good, high-quality marinara sauce: Buying a good brand of store-bought sauce makes all the difference! Or better yet, make your own homemade marinara sauce.
• Use cottage cheese: Sub cottage cheese for the ricotta if you’d like! But strain it first if it’s juicy.
• Make it vegan: Use tofu ricotta, skip the extra salt and the egg, sub vegan parmesan and vegan mozzarella, and sub a plant-based meat substitute.

What to Serve with Classic Lasagna

Serve with warm, crusty Homemade Sourdough-and make it into garlic bread! Or try these Soft Sourdough Rolls. Serve with simple greens and our Italian Dressing, or serve with the Best Caesar Salad or Little Gem Salad. Lasagna also goes great with vegetable sides like Roasted Asparagus, Roasted Broccoli, or Baked Zucchini.

Lasagna is a delicious dinner recipe any time of year, but it’s especially nice for the holidays -Thanksgiving dinner or your Christmas main dish.

Storing Homemade Lasagna

Store cooled leftover lasagna in an airtight container for 4 days. Rather than wrapping the baking dish in plastic wrap, cut individual slices and store in sealed containers.

Freeze unbaked lasagna for up to 3 months. Thaw in the fridge overnight before baking. Freeze baked lasagna for up to 3 months and thaw completely before reheating.

We hope you love this easy lasagna recipe! Please let us know what you think. Enjoy! 

For more delicious Italian recipes, have you tried our Italian Wedding Soup, Pesto Pasta or Caramelized Leek Pasta yet?

More Favorite Lasagna Recipes

Basil Spinach Lasagna

Eggplant Lasagna

Polenta Lasagna

Roasted Vegetable Lasagna

• Vegetable Lasagna
• Zucchini Lasagna (without noodles)
• Vegan Lasagna
• Butternut Squash Lasagna

Watch how to make it!

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