Name: Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles (regular or no-boil); 2 tbsp olive oil; 1 lb ground beef or Italian sausage (or plant-based substitute); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes or marinara sauce; 2 tbsp tomato paste; 2 tsp Italian seasoning; Salt and pepper, to taste; 1 1/2 cups ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; Fresh basil or parsley, chopped (optional, for garnish)

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Why You’ll Love This Recipe

Lasagna is the ultimate layered meal—cheesy, saucy, and deeply flavorful. This recipe brings together all the best elements: a savory tomato-based sauce, tender lasagna noodles, creamy cheese layers, and a golden, bubbly top. It’s a crowd-pleasing dish that feels both homey and indulgent. Plus, it can be prepped ahead of time and is just as delicious as leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Olive oil
Ground beef or Italian sausage (or a plant-based substitute)
Yellow onion (diced)
Garlic (minced)
Crushed tomatoes or marinara sauce
Tomato paste
Italian seasoning
Salt and pepper
Ricotta cheese
Egg (to bind the ricotta layer)
Parmesan cheese (grated)
Mozzarella cheese (shredded)
Fresh basil or parsley (optional, for garnish)

Directions

Preheat oven to 375°F (190°C).
Make the meat sauce: Heat olive oil in a large skillet. Add onions and sauté until soft. Stir in garlic and cook for 1 minute. Add ground meat and cook until browned. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 15–20 minutes.
Prepare the ricotta mixture: In a bowl, combine ricotta cheese, egg, grated Parmesan, and a pinch of salt and pepper. Mix until smooth.
Boil the noodles (if not using no-boil): Cook lasagna noodles according to package instructions. Drain and lay flat to avoid sticking.
Assemble the lasagna: In a 9×13-inch baking dish, spread a layer of meat sauce. Add a layer of noodles, followed by ricotta mixture, then a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until the cheese is golden and bubbly.
Let lasagna rest for at least 10–15 minutes before slicing and serving. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 8.
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes

Variations

Vegetarian: Use sautéed mushrooms, spinach, zucchini, or lentils in place of meat.
Vegan: Use vegan ricotta and mozzarella, skip the egg, and use plant-based meat or veggies for the sauce.
Spicy: Add red pepper flakes or use spicy Italian sausage for a kick.
Extra Cheesy: Add a layer of provolone or fontina cheese between the noodles.
Gluten-Free: Use gluten-free lasagna noodles and ensure all sauces are gluten-free.

Storage/Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or reheat larger portions in the oven at 350°F until warmed through. Lasagna also freezes well—wrap tightly in foil or store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and bake as directed.

FAQs

Can I make lasagna ahead of time?

Yes, assemble the lasagna and refrigerate it (uncooked) for up to 24 hours. Add 10 extra minutes to the bake time if chilled.

What’s the difference between ricotta and béchamel lasagna?

Ricotta is used in most American-style lasagna, while béchamel (a white sauce) is more traditional in Northern Italian versions.

Can I use no-boil noodles?

Yes, they work well and save time. Make sure your sauce has enough moisture to cook the noodles properly.

Why does my lasagna fall apart when sliced?

Let it rest for at least 10–15 minutes after baking. This allows the layers to set for easier slicing.

Can I freeze unbaked lasagna?

Yes, assemble and freeze unbaked lasagna. Wrap tightly in foil and plastic wrap. Bake from frozen, covered, at 375°F for 1 hour, then uncovered for 20–30 minutes.

What’s the best cheese for lasagna?

Mozzarella for meltiness, ricotta for creaminess, and Parmesan for flavor. You can also mix in other cheeses for variety.

How do I keep lasagna from being watery?

Use a thick meat sauce and drain cooked noodles well. Let it rest after baking to absorb excess liquid.

How many layers should lasagna have?

Typically, 3–4 layers of noodles with alternating fillings make a hearty lasagna.

Can I make lasagna without meat?

Absolutely. Try layers of sautéed vegetables or a plant-based meat alternative for a vegetarian version.

What can I serve with lasagna?

Garlic bread, Caesar salad, or roasted vegetables are perfect sides to complement the dish.

Conclusion

Lasagna is the ultimate layered comfort food—cheesy, rich, and full of flavor. Whether you’re making it for a special gathering or a simple family dinner, this classic recipe is a guaranteed hit. With endless ways to customize it, lasagna remains a beloved dish that’s always worth the effort.

Lasagna

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Lasagna is a classic Italian-American baked pasta dish layered with rich meat or vegetable sauce, creamy ricotta, and melted mozzarella cheese. It’s hearty, comforting, and perfect for family dinners or gatherings.

Author: Laura
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Main Course
Method: Baked
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute.
Add ground beef or sausage and cook until browned. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 15–20 minutes.
In a bowl, mix ricotta, egg, Parmesan, salt, and pepper until smooth.
If using regular noodles, cook them according to package instructions. Drain and lay flat.
Spread a layer of sauce on the bottom of a 9×13-inch baking dish. Add a layer of noodles, then spread ricotta mixture, and sprinkle mozzarella. Repeat layers, ending with sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
Let rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired.

Notes

Letting lasagna rest after baking helps the layers set and makes slicing easier.
No-boil noodles work well—just ensure your sauce has enough moisture.
Use a mix of cheeses for extra flavor—try provolone or fontina.
Vegetarian version: replace meat with mushrooms, zucchini, or lentils.
Lasagna can be made ahead and refrigerated or frozen before baking.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 7g
Sodium: 720mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg