Homemade Lasagna
Homemade Lasagna pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Homemade Lasagna works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓12 lasagna noodles (uncooked)
- ✓2 ½ cups shredded mozzarella cheese
- ✓¼ cup shredded Parmesan cheese
- ✓½ pound lean ground beef
- ✓½ pound Italian sausage
- ✓1 yellow onion (diced)
- ✓2 cloves garlic (minced)
- ✓36 ounces pasta sauce
- ✓2 tablespoons tomato paste
- ✓1 teaspoon Italian seasoning
- ✓½ teaspoon salt (more to taste)
- ✓2 cups ricotta cheese (or cottage cheese)
- ✓¼ cup chopped fresh parsley
- ✓1 large egg (beaten)
- ✓1 ½ cups shredded mozzarella cheese
- ✓¼ teaspoon salt
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.
- 2
Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- 3
Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.
- 4
In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
- 5
Spread 1 cup of the meat sauce in a 9x13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with 1 cup of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
- 6
Cover with foil and bake for 45 minutes.
- 7
Remove the foil and sprinkle the top of the lasagna with 2 ½ cups mozzarella cheese and ¼ cup Parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
- 8
Rest for at least 15 minutes before cutting.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Homemade Lasagna
Serve Homemade Lasagna with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Homemade Lasagna ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 377 kcal
- Carbohydrates: 28 g
- Cholesterol: 71 mg
- Fiber: 2 g
- Protein: 29 g
- Sodium: 857 mg
- Sugar: 4 g
- Fat: 16 g
- Saturated Fat: 7 g