Homemade Lasagna

4.94 from 86 votes
↓ Jump to Recipe 36

This post may contain affiliate links | disclosure policy

Lasagna is the perfect make-ahead meal to feed a hungry family. Tender pasta layered with a beef and pork meat sauce, creamy ricotta, and mozzarella.

For more classic Italian meals, try my Grandma’s spaghetti and meatballs or this delicious chicken alfredo.

Homemade lasagna recipe with beef and pork meat sauce.

When a hot and bubbly baking dish filled with homemade lasagna hits the dinner table, it’s guaranteed to disappear fast! Multiple layers of pasta, cheese, and sauce are the best kind of edible architecture. I like to treat my Italian family to this comfort food because it always brings smiles at the end of a long day.

Using convenient pantry staples makes preparation easy while effortlessly bumping up the flavor of the meat sauce and cheese layers. Ripe, canned tomatoes and dried herbs help to boost the flavor instantly. If you’re in a pinch for time, make the layers in advance and bake when ready to serve!

In process photo showing the ingredients for lasagna.

Tips for the best meat sauce

I didn’t have all day to simmer a homemade marinara sauce, so I opted for convenient pantry ingredients. I use two canned products; tomato paste and crushed tomatoes. The concentrated pulp provides sweetness and helps to thicken the sauce. I use Cento crushed tomatoes imported from Italy because the fruit is ripe, has a soft acidity, and provides an authentic flavor.

I use two types of meat: lean ground beef and pork sausage. The combination creates a deep savory flavor and a more interesting texture. The fat from the Italian sausage prevents the meat from drying out. The sauce simmers with olive oil, garlic, onions, and dried Italian seasonings like oregano, basil, and thyme for about 30 minutes to meld the flavors together.

Use three types of cheese

This easy homemade lasagna recipe uses multiple kinds of cheese: mozzarella, parmesan, and ricotta. I use mozzarella for its mild flavor and high moisture, so it gives thick stringy cheese pulls and browns nicely when it melts. This is added as a separate layer to hold the casserole together.

For the filling, I use aged parmesan cheese to give a nutty pungent taste, along with sweet, creamy ricotta cheese. If you like, you can substitute cottage cheese for ricotta, which will have a more savory flavor. The large curds are also softer instead of grainy.

White casserole dish with pasta and sauce topped with mozzarella cheese.

Pasta selection

Wide lasagna noodles create large flat layers, which make it easy to spread other toppings. This pasta is cooked until al dente, so it holds its shape. It will eventually soak up more liquid from the sauce and tenderize it further during baking. After removing them from the boiling water, place them on a sheet tray in a single layer between clean kitchen towels to keep them from sticking together.

Ricotta mixture

For an irresistible cheesy herb filling. I use a combination of ricotta cheese for the base, parmesan cheese, chopped fresh parsley, and eggs. The eggs help bind the filling together and puff up when baking to keep the mixture light instead of too dense in texture. This mixture is added between the layers of noodles.

Layering the ingredients

I use a 13 by 9-inch baking dish to hold all the ingredients. Start by adding some tomato sauce to the bottom to prevent sticking. Each layer is built by laying out three to four overlapping pieces of cooked noodles, then evenly spreading the ricotta cheese mixture, meat sauce, and mozzarella cheese. Then repeat! This layering pattern will keep the dish from sliding apart during serving.

A serving of lasagna being lifted out of the casserole dish with strings of cheese.

Bake time

It takes 45 minutes to bake the lasagna at 375ºF (190ºC). I loosely cover the casserole dish with aluminum foil, bake for 30 minutes to get the layers heated and cook the raw egg in the filling. To ensure that the mozzarella cheese layers are fully melted and the surface gets slightly golden brown, remove the foil and bake for 15 minutes.

You can broil a few minutes before removing it from the oven for an extra browned crust. As much as you’d like to dive right away, it’s best to let it cool down. It’s easier to cut the layers into beautiful slices when it’s not steaming hot, and the layers can settle and pack together.

Make-ahead and storing

Lasagna is an excellent meal prep option. You can assemble all the layers in the baking dish several days in advance and then bake the day you’re ready to serve. This recipe makes 12 generous servings and tastes even better the next day.

I cut leftovers into individual pieces and wrap them up and place in the freezer, or pack them in containers for lunch. Any shortcut to having a hot meal for dinner with little effort is a win for all!

A fork holding a piece of lasagna on a white plate.

Recipe Science

Benefits of simmering tomato sauce

There are two advantages to simmering meat in tomato sauce. The slow, low heat of simmering allows the flavors to concentrate as the sauce reduces. The natural acids in the tomatoes (malic and citric acid) help to tenderize the meat gently over time while the meat infuses flavor into the sauce.

Homemade Lasagna Recipe

Lasagna is the best Italian comfort food that your family will devour! Tender pieces of pasta noodles layered with a hearty tomato sauce, creamy ricotta, and mozzarella cheese.
4.94 from 86 votes
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Servings 12 servings
Course Entree
Cuisine Italian


Meat Sauce

  • 2 tablespoons olive oil
  • ½ cup yellow onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1 pound ground beef, 80 to 90% lean
  • 6 ounces Italian sausage, fresh, casing removed, mild or spicy 
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 ounces tomato paste
  • 56 ounces crushed tomatoes


  • 4 quarts water
  • 1 tablespoon kosher salt, for pasta water
  • 1 pound lasagna noodles
  • 2 large eggs, lightly whisked
  • 32 ounces whole milk ricotta cheese
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped Italian parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound mozzarella cheese, freshly shredded


  • Preheat the Oven – Set the oven rack to the middle position. Preheat the oven to 375°F (190ºC).
  • Saute the Aromatics – In a large pan, heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent about 3 minutes.
  • Brown the Meat – Turn the heat to medium-high, and add beef and sausage to the pan. Break the meat into smaller pieces and cook until no traces of pink remain, about 5 minutes. Season with 1 ½ teaspoon salt and ½ teaspoon black pepper.
  • Simmer the Sauce – Add tomato paste and stir until combined. Cook for 1 minute. Stir in crushed tomatoes and simmer over medium-low heat, stirring occasionally, for 30 minutes. Taste and season with more salt and pepper as desired.
  • Boil the Pasta – Bring water and 1 tablespoon salt to a boil. Cook the lasagna according to package directions, occasionally stirring to prevent sticking, until al dente, about 8 minutes. Carefully remove the pasta and transfer it to a sheet pan lined with clean kitchen towels. Place them in a single layer to keep them from sticking together. Set aside until ready to use.
  • Make the Cheese Mixture – In a medium-sized bowl, whisk together eggs, ricotta cheese, parmesan cheese, ½ teaspoon salt, ¼ teaspoon pepper, and chopped parsley.
  • Prep the Baking Dish – Reserve about 1 cup of sauce and 1 cup of grated mozzarella cheese for topping the lasagna. Lightly coat a 13-inch by 9-inch baking dish with oil. Add enough sauce to lightly cover the bottom of the dish to prevent sticking.
  • Layer the Lasagna – Layer 3 to 4 sheets of lasagna, top with ⅓ of the ricotta cheese mixture, ⅓ meat sauce, and ⅓ of the mozzarella cheese. Repeat for 2 more layers. On the top layer, pour the reserved sauce and cover evenly with the reserved mozzarella cheese.
  • Bake the Casserole – Line a sheet tray with foil and place the baking dish on top. Loosely cover the dish with foil, making sure not to touch the cheese. Bake for 30 minutes, then remove the foil. Continue baking until the cheese is hot and bubbly, about 15 minutes. The lasagna can be broiled for a few minutes for an extra browned crust.
  • Let it Cool – Before slicing and serving, allow the lasagna to rest for 15 minutes.

Recipe Video

YouTube video


  • Smaller Pan: If using an 8-inch by 11-inch size, use 3 noodles for each layer. Four layers can be made instead of three if desired. The lasagna will be nice and tall.
  • Make-Ahead: The lasagna can be assembled 3 days in advance, then baked the day you are ready to serve. Bake covered for 40 minutes, then for 15 minutes uncovered.
  • Storing and Reheating: Refrigerate for up to 5 days. Reheat slices in the microwave until warmed through, about 1 to 1 ½ minutes.

Nutrition Facts

Serves: 12 servings
Calories 627kcal (31%)Carbohydrates 45g (15%)Protein 35g (70%)Fat 35g (54%)Saturated Fat 17g (85%)Cholesterol 110mg (37%)Sodium 1186mg (49%)Potassium 880mg (25%)Fiber 5g (20%)Sugar 9g (10%)Vitamin A 1185IU (24%)Vitamin C 17mg (21%)Calcium 477mg (48%)Iron 4mg (22%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

36 Comments Leave a comment or review

  1. Ruth Gervais says

    I added peppers, mushrooms and extra garlic to the sauce and used hand grated provolone, mozzarella & Romano. Great dish for a crowd.

  2. Michael S says

    Thank you for this delicious recipe! I made it today and everyone loved it! It wasn’t overly spicy and allowed the natural flavors to come shining through. I used all beef instead of sausage which probably contributed to the milder but oh so good flavor! Thank you for sharing this 5 star recipe and your talents with us! It’s a true gift!

  3. Dena says

    Fantastic lasagna!! A few weeks ago I made your broiler meatball recipe. They were delicious. I asked you how long to cook mini meatballs that I always put in my throughout my lasagna (about 80) THEN…I found your lasagna recipe and did a test run. It was fantastic!!!!
    I made 2 for my Christmas dinner and people were raving about it!! Said it was the best lasagna they ever had!! And I didn’t have to make 160 tiny meatballs. Thank you so much for your wonderful recipes!!!

    • Bob says

      I made this as per the recipe instructions, and it came out excellent. I did use the hot Italian sausage to give a little spice and it was so delicious. Thank you for sharing the recipe.👍👍👍

  4. Jaime/Miami says

    Good afternoon Jessica
    I just made yesterday your Italian Meat Lasagna fallowing exactly your recipe .
    Was my first time for lasagna and was absolutely amazing !
    I made two lasagnas at the same time , one for a birthday’s present for a friend and the other one for us , It was absolutely delicious, I am very happy and I wanted share it with you .
    I took pictures of all steps .
    Thank you for that

    • Jessica Gavin says

      Great job! You give the best presents. 🙂 Thank you for making the lasagna and sharing with others!

  5. jackie says

    can you tell me how deep your 9 X 13 inch pan is ? my metal 9 X 13 pan does not look tall enough to make 3 layers and should I use my 9 X 13 inch pyrex baking dish which does not look tall enough either both measure 2 inches tall or do I need to get a taller pan and were would I get a taller glass pan??? I just want to make sure it will all fit in the pan without over flowing. Thank you Jackie

  6. Bonnie Cirillo says

    I tried the homemade lasagna yesterday and I did like everything else about it except I thought that there was way too much ricotta cheese mixture in it. I think next time I’ll try just putting it in the middle on one layer instead of on every layer, otherwise great recipe!

  7. Bobbie says

    Jessica, your recipes are GREAT! I have made lasagna many times and discovered you can use regular lasagna noodles just like the no bake. The liquid in sauce cooks them in oven and there is one less pan to worry with.

    • Jessica Gavin says

      Thanks, Bobbie! I will have to try your lasagna noodle hack, it would be nice to be able to skip the boiling step.

See More Comments