There’s something magical about a bubbling dish of homemade lasagna emerging from the oven. The layers of rich meat sauce, creamy ricotta, tender pasta, and golden melted cheese come together in perfect harmony to create a meal that’s deeply satisfying. This recipe for The Best Homemade Lasagna is everything a great lasagna should be—cheesy, comforting, hearty, and absolutely bursting with flavor.
Growing up, lasagna was always our family’s go-to dish for celebrations and Sunday dinners. My grandmother, who blended her Italian roots with a touch of American flair, taught me that the key to lasagna isn’t just in the ingredients—it’s in the love and care you put into each layer. This version is a tribute to her and perfect for both special occasions and weeknight meals.
Why You’ll Love This Lasagna Recipe
- Perfect for gatherings – Serves 8 generous portions.
- Ultimate comfort food – Rich and cheesy with a robust meat sauce.
- Make-ahead friendly – Assemble in advance and bake when ready.
- Balanced flavor – Just the right mix of herbs, spice, and creamy texture.
- All-season appeal – Light enough for summer, cozy enough for winter.
Ingredients (Serves 8)
For the Meat Sauce:
- 1 tbsp olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- ½ lb ground pork
- 1 (28 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
For the Ricotta Filling:
- 16 oz full-fat ricotta cheese
- 1 large egg
- ¼ tsp dried basil
- Salt and pepper to taste
For the Lasagna:
- 9 lasagna noodles, uncooked
- 4 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Make the Meat Sauce
In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped onion and garlic for about 1 minute, until fragrant and translucent.
Add the ground beef and pork, cooking until no pink remains. Drain excess fat and season with salt and pepper.
Stir in the tomato paste, diced tomatoes, sugar, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Taste and adjust salt and pepper as needed.
Step 2: Prepare the Ricotta Filling
In a medium bowl, mix the ricotta cheese, egg, basil, salt, and pepper until smooth. Set aside.
Step 3: Cook the Noodles
Boil the lasagna noodles in salted water until al dente, according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
Step 4: Assemble the Lasagna
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
Spread a thin layer of meat sauce on the bottom of the dish. Add 3 lasagna noodles, then layer with ⅓ of the meat sauce, ⅓ of the ricotta filling (in dollops), and 1 cup of mozzarella cheese.
Repeat the layering process two more times, ending with the remaining mozzarella and a sprinkle of grated Parmesan on top.
Step 5: Bake
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbling.
Allow to rest for 10 minutes before slicing and serving.
Tips for the Best Homemade Lasagna
- Use quality tomatoes: The better the tomatoes, the richer your sauce.
- Don’t overcook noodles: Keep them slightly firm since they’ll cook more in the oven.
- Let it rest: Giving the lasagna time to set makes slicing easier and the flavors more cohesive.
- Customize the meat: Swap pork for Italian sausage for extra flavor or go all beef if preferred.
Make-Ahead and Storage Tips
- Make Ahead: Assemble up to 24 hours in advance and refrigerate. Bring to room temperature before baking or extend baking time by 10–15 minutes.
- Freeze: Freeze unbaked or baked lasagna tightly covered for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm leftovers in the oven at 350°F for 15–20 minutes or in the microwave.
What to Serve with Lasagna
Complete your meal with one or more of these favorites:
- A fresh Caesar or mixed greens salad
- Garlic bread or warm focaccia
- Roasted or grilled vegetables
- A glass of red wine like Chianti or Zinfandel
Variations You Can Try
- Vegetarian Lasagna: Swap the meat for sautéed mushrooms, spinach, and zucchini.
- Spicy Lasagna: Increase the red pepper flakes or add hot Italian sausage.
- White Lasagna: Use a béchamel sauce with shredded chicken and spinach.
Why This Lasagna is a Year-Round Favorite
Whether it’s a chilly winter evening or a summer gathering with family, the best homemade lasagna fits the bill. It’s hearty without being too heavy, and the familiar flavors always bring comfort and joy. This dish isn’t just food—it’s tradition, connection, and a little slice of culinary pride.
Share Your Lasagna Creation!
Did you add your own twist to this best homemade lasagna? Maybe you used spinach in the ricotta or went gluten-free? Tag your version with #HomeWithSarah and join the community of home cooks sharing their delicious spins.
The Best Homemade Lasagna
Ingredients
For the Meat Sauce:
- 1 tbsp olive oil
- 1 cup onion chopped
- 2 garlic cloves minced
- 1 lb ground beef
- ½ lb ground pork
- 1 28 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
For the Ricotta Filling:
- 16 oz full-fat ricotta cheese
- 1 large egg
- ¼ tsp dried basil
- Salt and pepper to taste
For the Lasagna:
- 9 lasagna noodles uncooked
- 4 cups shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
Instructions
Step 1: Make the Meat Sauce
- In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped onion and garlic for about 1 minute, until fragrant and translucent.
- Add the ground beef and pork, cooking until no pink remains. Drain excess fat and season with salt and pepper.
- Stir in the tomato paste, diced tomatoes, sugar, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Taste and adjust salt and pepper as needed.
Step 2: Prepare the Ricotta Filling
- In a medium bowl, mix the ricotta cheese, egg, basil, salt, and pepper until smooth. Set aside.
Step 3: Cook the Noodles
- Boil the lasagna noodles in salted water until al dente, according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
Step 4: Assemble the Lasagna
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish. Add 3 lasagna noodles, then layer with ⅓ of the meat sauce, ⅓ of the ricotta filling (in dollops), and 1 cup of mozzarella cheese.
- Repeat the layering process two more times, ending with the remaining mozzarella and a sprinkle of grated Parmesan on top.
Step 5: Bake
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbling.
- Allow to rest for 10 minutes before slicing and serving.
Leave a Comment