Lasagna Recipe

This easy lasagna recipe bakes up cheesy, hearty, and full of rich meat sauce. It’s perfect for family dinners or potlucks.

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This easy lasagna recipe makes a cheesy, hearty dinner everyone will love. Layers of meat, sauce, and noodles bake up golden and bubbly. You can prep it quickly and let your oven do the rest. It’s the perfect comfort food for busy weeknights or family dinners.

Follow the guide below to make this easy lasagna at home without stress. We’ve added step-by-step photos, directions, and pro tips to help. You’ll also find the most frequently asked questions with clear and simple answers.

Make this homemade lasagna recipe for a cozy family dinner, potluck, or any night you want cheesy comfort fast. It bakes in under an hour and comes packed with rich meat sauce, creamy ricotta, and lots of melted cheese.

You don’t need fancy ingredients—just layer, bake, and serve. Everyone grabs seconds because it tastes just like homemade lasagna from scratch.

What you'll need to make this simple lasagna recipe:

1 (16-ounce box) lasagna noodles

For the Sauce

• 2 pounds lean ground beef
• 2 (28-ounce cans) crushed tomatoes
• 1 cup (1 small) onion, diced
• 1 tablespoon (2-3 cloves) garlic, minced
• 1 tablespoon Italian seasoning blend
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped

For the Cheese Mixture

• 1½ cups ricotta cheese
• 3 cups mozzarella cheese, divided
• 2 cups shredded parmesan cheese, divided
• 1 egg
• 1 tablespoon fresh parsley, chopped

Mozzarella cheese: I don’t suggest swapping out the mozzarella for anything else in this lasagna recipe.

Parmesan cheese: Try using a grated Italian hard cheese blend or shredded pecorino romano instead of shredded parmesan.

Ricotta cheese: Swap in cottage cheese using the same amount if you don’t have ricotta on hand.

Ground meat: You can use ground pork, turkey, or chicken instead of ground beef if that’s what you prefer.

Vegetarian: Make it meatless by adding sautéed spinach, zucchini, and eggplant instead of ground meat.

Pasta sauce: Use your favorite jarred marinara or tomato sauce if you don’t want to make homemade.

Follow along with our step-by-step pictures to make this easy lasagna recipe at home tonight. Check out the tips and tricks below to help everything turn out just right. Let’s get started!

FIRST STEP: In an extra-large skillet (or sauce pot), on medium-high heat, add your olive oil, chopped onions, minced garlic, Italian seasoning blend, salt and black pepper. 

Saute for 2 to 3 minutes or until the onions start to get tender. Push your cooked onions and spices to the side of your skillet and add your ground beef.

SECOND STEP: Cook your beef for another 5 to 7 minutes or until it is cooked thoroughly and no pink remains in the meat. Stir your cooked onions into your cooked beef. Drain any excess fat if desired before moving on to the next step.

THIRD STEP: Add the tomato paste to the meat mixture and stir it around until it is completely incorporated.

FOURTH STEP: Add the crushed tomatoes, stir and turn your heat to low to simmer for 20 to 30 minutes while you prepare the rest of your ingredients.

FIFTH STEP: Once your sauce has simmered, turn off the heat and add 1 tablespoon of fresh chopped parsley, and stir. Set aside until ready to assemble your lasagna.

SIXTH STEP: While your sauce is simmering, boil noodles in a large pot for only 5 minutes. You want them to just be partially cooked. Drain the pasta water from the pot and leave your noodles in the warm pot while you are assembling the lasagna.

SEVENTH STEP: In a medium-sized mixing bowl add your ricotta cheese, 2 cups mozzarella cheese, 1½ cups shredded parmesan cheese, egg, and fresh chopped parsley. Stir ricotta mixture to combine.

EIGHTH STEP: Preheat oven to 350°F. Lightly spray, with nonstick cooking spray, a deep dish 9×13 casserole pan (also known as a lasagna pan).

NINTH STEP: To layer the lasagna, start by adding 1½ to 2 cups of sauce into the bottom of the pan and spreading it evenly.

TENTH STEP: Next add a layer of 5 to 6 noodles (they should be slightly overlapping and you can trim them to fit your pan). 

ELEVENTH STEP: Then you will layer ½ of your cheese filling evenly over the layer of pasta.

TWELFTH STEP: Once your cheese layer is spread out, very gently spoon over 2 cups of sauce. Do not mix the sauce into the cheese layer, just gently smooth it over.

THIRTEENTH STEP: Repeat with another layer of noodles, the other half of the cheese mixture, and another 2 cups of sauce. Top that with the remaining noodles, then the remaining sauce. 

Finally, top your lasagna with the remaining 1 cup mozzarella and ½ cup shredded parmesan cheese.

FOURTEENTH STEP: Cover your lasagna dish with aluminum foil. You can lightly spray your aluminum foil with some cooking spray, on the side that will be facing the cheese to keep the cheese from sticking when baking.

Bake it for 30 minutes, then remove the foil and continue to bake for another 30 minutes or until the cheese is lightly golden brown and bubbly.

FIFTEENTH STEP: Once your lasagna has cooked, allow it to cool on the counter for a minimum of 30 minutes, up to 45 minutes, before slicing and serving. 

It will still be nice and warm but you will get nice pretty slices (and not a lasagna mess all over your plate) by allowing it to rest and set up.

You can serve this baked lasagna all year round, for casual dinners or big celebrations. It’s cheesy, filling, and always a hit.

• Family dinners or picky eaters: Kids love the gooey cheese and rich meat sauce in every bite. Serve it with cheesy corn casserole or homemade garlic bread for a full meal.
• Potlucks and parties: This lasagna slices well and fills up a crowd fast. Pair it with cream cheese garlic dip or fresh made dinner rolls for easy sides.
• Cold weather comfort: Warm up chilly nights with a hearty slice of baked lasagna. Add crockpot potato soup or hearty minestroni for a cozy combo.

This recipe for lasagna has stayed at the top of our dinner list—and our readers agree it’s always a win. It’s simple, filling, and tastes like something you’d get at a neighborhood Italian restaurant without the price tag.

This recipe keeps things simple—no fancy skills or tools needed. Just layer the ingredients and let the oven take over. It uses pantry staples you probably already have, which makes shopping a breeze. Whether you’re cooking for picky kids, hungry teens, or lasagna-loving grandparents, everyone always asks for seconds.

You can serve it any time of year, from cozy winter nights to summer potlucks. It makes enough to feed a big group without extra work, and the leftovers taste even better the next day. Once you try it, this lasagna will become your go-to recipe all year long.

What is the correct order to layer a lasagna?
The correct order to layer lasagna is to start with a layer of sauce, topped with noodles, cheese filling, and sauce. You will repeat this order once more and then top it with a layer of noodles and the remaining sauce.

Do I need to boil the lasagna noodles first?
Yes, you need to boil the lasagna noodles before layering them in this easy homemade lasagna recipe.

Can I make this lasagna ahead of time before baking?
Yes, you can prep this lasagna recipe ahead of time and keep it in the fridge until you’re ready to bake.

How do I keep the lasagna from falling apart when I cut it?
Let the lasagna rest for ten to fifteen minutes after baking to help the layers set before slicing.

Do I cover the lasagna while it bakes?
Yes, cover the lasagna with foil for the first part of baking to stop the cheese from browning too fast.

When should I take the foil off the lasagna?
Take the foil off for the last ten to fifteen minutes so the cheese on top melts and gets golden.

Should I spray the pan before adding the lasagna layers?
Yes, spray your pan with nonstick cooking spray before layering to stop the noodles from sticking.

How do I know when the lasagna is done baking?
Your lasagna is done when the sauce bubbles around the edges and the top turns golden brown.

Is this lasagna recipe good for a potluck or group meal?
Yes, it feeds a crowd easily and holds together well, making it perfect for potlucks or team dinners. Let the lasagna rest after baking, then slice into squares and serve warm with plenty of napkins nearby.

How big should each lasagna serving be?
Cut the lasagna into even squares, usually nine or twelve pieces, depending on how big you want each portion.

Do I need special tools to serve this lasagna?
A sharp knife and a sturdy spatula work best to slice and lift each piece without losing the layers.

How long will lasagna keep in the fridge? Store leftover lasagna in a covered container in the fridge for up to three days.

Will lasagna keep in the freezer?
Next time you make this recipe, double it—one to eat now and one to freeze. Assemble the second lasagna as usual, but freeze it instead of baking. Make sure the dish is airtight or tightly wrapped in plastic wrap. Frozen lasagna keeps well for up to three months.

How should I reheat this lasagna?
When you're ready to eat, move the frozen lasagna to the fridge and let it thaw overnight. An hour before dinner, bake the thawed lasagna covered at 375°F for fifty minutes.

Lasagna Recipe

This easy lasagna recipe bakes up cheesy, hearty, and full of rich meat sauce. It’s perfect for family dinners or potlucks.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Italian

Servings 12 servings

Calories 522 kcal

Ingredients

  

1x2x3x

• 16 ounces lasagna noodles

Sauce

• 2 pounds lean ground beef
• 56 ounces crushed tomatoes (two 28-ounce cans)
• 1 cup onion diced
• 1 tablespoon garlic minced (2 to 3 cloves)
• 1 tablespoon Italian seasoning blend
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley chopped

Cheese Mixture

• 1½ cups ricotta cheese
• 3 cups mozzarella cheese divided
• 2 cups parmesan cheese shredded and divided
• 1 egg
• 1 tablespoon fresh parsley chopped

DIRECTIONS

 

• In an extra large skillet (or sauce pot), on medium-high heat, add your olive oil, chopped onions, minced garlic, italian seasoning blend, salt and black pepper. Saute for 2 to 3 minutes or until the onions start to get tender. Push your cooked onions and spices to the side of your skillet and add your ground beef.
• Cook your beef for another 5 to 7 minutes or until it is cooked thoroughly and no pink remains in the meat. Stir your cooked onions into your cooked beef. Drain any excess fat if desired before moving on to the next step.
• Add the tomato paste to the beef mixture and stir it around until it is completely incorporated.
• Add the crushed tomatoes, stir and turn your heat to low to simmer for 20 to 30 minutes while you prepare the rest of your ingredients. Note: Taste your sauce to see if you need to add any more salt and pepper. This is personal preference as some brands of can tomatoes can be saltier than others.
• Once your sauce has simmered, turn off the heat and add the 1 tablespoon of fresh chopped parsley and stir. Set aside until ready to assemble your lasagna.
• While your sauce is simmering, boil your lasagna noodles for only 5 minutes. You want them to just be partially cooked. Drain the pasta water from the pot and leave your noodles in the warm pot while you are assembling the lasagna.
• In a medium sized mixing bowl add your ricotta cheese, 2 cups mozzarella cheese, 1½ cups shredded parmesan cheese, egg and fresh chopped parsley. Stir to combine.
• Preheat oven to 350°F. Lightly spray, with cooking spray, a deep dish 9×13 casserole pan (also known as a lasagna pan).
• Layering your lasagna: start by adding 1½ to 2 cups sauce into the bottom of the pan and spreading it evenly.
• Next add a layer of 5 to 6 noodles (they should be slightly overlapping and you can trim them to fit your pan).
• Then you will layer ½ of your cheese filling evenly over the noodle layer.
• Once your cheese layer is spread out, very gently spoon over 2 cups of sauce. Do not mix the sauce into the cheese layer, just gently smooth it over.
• Repeat with another layer of noodles, the other half of the cheese mixture and another 2 cups of sauce. You will top that with the remaining noodles, then the remaining sauce. You will top your lasagna with the remaining 1 cup mozzarella and ½ cup shredded parmesan cheese.
• Cover your lasagna dish with aluminum foil (you can lightly spray your aluminum foil with some cooking spray, on the side that will be facing the cheese to keep the cheese from sticking when baking) and bake it for 30 minutes, then remove the foil and continue to bake for another 30 minutes or until the cheese is lightly golden and bubbly.
• Once your lasagna has cooked, allow it to cool on the counter for a minimum of 30 minutes, up to 45 minutes, before slicing and serving. It will still be nice and warm but you will get nice pretty slices (and not a lasagna mess all over your plate) by allowing it to rest and set up.

Notes

• If you do not want to take the time to make the sauce in this recipe, then a good quality jarred marinara (depending on the size of the jar, you may need 2 jars for this recipe) will work just fine. You will brown your lean ground beef, drain any excess fat, add your jar(s) of marinara and season it with salt and pepper to taste. I still suggest letting it simmer while you prepare the rest of your ingredients.
• I find that the combination of shredded mozzarella and shredded parmesan cheese works beautifully for this recipe, however, you can substitute different cheeses such as a grated Italian hard cheese blend or even a pecorino romano shredded cheese for the shredded parmesan cheese. I would stick with the mozzarella cheese though. I highly suggest shredding a block of mozzarella cheese and not buying the pre-shredded in the bag. The mozzarella cheese that is already shredded in the bags has ingredients to prevent caking while packaged and they do not melt as well as the block cheese.
• Taste your sauce to see if you need to add any more salt and pepper. This is a personal preference as some brands of can tomatoes can be saltier than others.
• If you do not use a deep dish then your lasagna may bubble up and overflow a standard 9×13 pan while cooking in the oven.

Nutrition

Calories: 522kcal | Carbohydrates: 44g | Protein: 39g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 865mg | Potassium: 909mg | Fiber: 4g | Sugar: 8g | Vitamin A: 921IU | Vitamin C: 15mg | Calcium: 429mg | Iron: 5mg

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