How to Make Lasagna from Scratch (Ultimate Comfort Food)
Homemade Lasagna Recipe
There is nothing quite like pulling a bubbling, golden pan of homemade lasagna out of the oven. Layers of rich meat sauce, creamy ricotta filling, tender pasta sheets, and a generous blanket of melted mozzarella — this is the ultimate Italian comfort food, the dish that turns dinner into an occasion and leftovers into something to look forward to.
Yes, lasagna takes some time and effort. But most of that time is hands-off oven time, and the results are so far beyond anything you can buy ready-made that once you try it from scratch, you will never go back. This recipe makes a full 9×13 pan that serves 8 to 10 people, freezes beautifully, and actually tastes better the next day as the flavors meld together overnight.
I have been making this lasagna for family gatherings, holiday dinners, and meal prep for years. It has been requested more times than I can count, and every time I make it the pan is completely empty by the end of the evening. The combination of the deeply flavored meat sauce — with both ground beef and Italian sausage — and the light, herbed ricotta filling is what sets this apart from shortcuts that use a single meat or jarred sauce alone.
Key Components of the Best Lasagna
The Meat Sauce
Using a combination of ground beef and Italian sausage is the secret to a deeply flavorful meat sauce. The sausage brings fennel, herbs, and spice that plain ground beef simply cannot replicate. Simmer the sauce for at least 20 to 30 minutes to allow all the flavors to develop and the tomatoes to sweeten.
The Ricotta Layer
A simple mixture of whole milk ricotta, egg, Parmesan, and fresh basil creates a creamy, herbed filling that contrasts beautifully with the rich meat sauce. Do not skip the egg — it binds the ricotta and prevents it from becoming watery as it bakes.
The Cheese
Use freshly shredded mozzarella if at all possible. Pre-shredded mozzarella contains anti-caking agents that prevent it from melting as smoothly and creating those beautiful cheese pulls that make lasagna so irresistible.
Ingredients
- 1 lb lasagna noodles (about 16 noodles)
- 1 lb ground beef (80/20 ratio)
- 1/2 lb Italian sausage, casings removed
- 1 jar (24 oz) quality marinara sauce
- 1 can (14 oz) crushed San Marzano tomatoes
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 15 oz whole milk ricotta cheese
- 2 cups freshly shredded mozzarella, divided
- 1/2 cup freshly grated Parmesan, divided
- 1 large egg
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Step-by-Step Instructions
Step 1: Make the Meat Sauce
In a large heavy-bottomed pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat, breaking it up with a wooden spoon, until browned throughout. Drain the excess fat. Add the onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for another minute. Pour in the marinara sauce and crushed tomatoes. Add the Italian seasoning, salt, and pepper. Bring to a simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust seasoning.
Step 2: Make the Ricotta Filling
In a large bowl, combine the ricotta, egg, half the Parmesan, fresh basil, and a pinch of salt and pepper. Stir until smooth and well combined. The egg is essential — it binds the ricotta and prevents the filling from becoming runny during baking.
Step 3: Cook the Noodles
Cook the lasagna noodles in a large pot of heavily salted boiling water until just al dente — about 2 minutes less than the package directions suggest, since they will continue cooking in the oven. Drain and lay flat in a single layer on lightly oiled aluminum foil or parchment paper to prevent sticking.
Step 4: Layer the Lasagna
Preheat the oven to 375 degrees F. Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish — this prevents the noodles from sticking. Then layer as follows: noodles overlapping slightly, half the ricotta mixture spread evenly, half the remaining meat sauce, and a generous sprinkle of mozzarella. Repeat this layering once more. For the final layer, arrange noodles, the remaining sauce, and a generous blanket of mozzarella and Parmesan across the top.
Step 5: Bake Covered Then Uncovered
Cover tightly with aluminum foil — spray the inside of the foil with cooking spray first to prevent it from sticking to the cheese. Bake covered for 45 minutes. Remove the foil and bake for another 15 to 20 minutes until the top is bubbling and deeply golden. If you want an extra-brown top, broil for 2 to 3 minutes at the very end watching carefully.
Step 6: Rest Before Serving
Let the lasagna rest for at least 15 minutes before cutting. This is crucial — cutting into a lasagna right out of the oven results in a soupy mess that falls apart. After resting, the layers set up and you get beautiful, structured slices.
Make-Ahead and Freezer Instructions
Lasagna is one of the best make-ahead meals in existence. Assemble the entire dish up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. When ready to bake, add 15 minutes to the covered baking time since it starts cold.
To freeze: assemble in a freezer-safe baking dish, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, bake completely, portion into individual servings, and freeze the portions for quick single-serving meals throughout the month.
What to Serve with Lasagna
Lasagna is a complete, hearty meal on its own but benefits from a simple green salad and good crusty bread to soak up the sauce. A fresh Caprese salad or a simple Caesar salad are my go-to accompaniments — their lightness balances the richness of the lasagna perfectly. Garlic bread or a simple focaccia alongside makes it a proper Italian feast.
Nutritional Information (Per Serving)
Calories: approximately 580 per serving (based on 8 servings) | Protein: 38g | Fat: 28g | Carbohydrates: 44g
Frequently Asked Questions
Can I use no-boil lasagna noodles?
Yes, and they save significant prep time. The key with no-boil noodles is to make your sauce a bit thinner — the noodles need extra moisture to hydrate properly during baking. Add an extra quarter cup of water or broth to your sauce. Also make sure the sauce extends all the way to the edges so every noodle is in contact with moisture.
How do I know when lasagna is done baking?
The lasagna is done when the top is deeply golden and bubbling vigorously around the edges. The internal temperature should reach 165 degrees F. If the top is browning too quickly before the interior is hot, cover with foil and continue baking.
Can I make lasagna without meat?
Absolutely. Replace the meat sauce with a robust vegetable sauce using mushrooms, zucchini, spinach, and bell peppers. The mushrooms especially add a meaty, umami richness that makes vegetarian lasagna deeply satisfying.
Why is my lasagna watery?
Watery lasagna is usually caused by one of three things: not cooking the pasta enough before layering so it releases starch and water, using part-skim ricotta which releases more water than whole milk, or not cooking the meat sauce long enough to reduce properly. Make sure your sauce is thick before layering, use whole milk ricotta, and cook the pasta to just al dente.
Homemade Lasagna
Ingredients
Method
- Brown ground beef and sausage with onion over medium-high heat breaking up into small pieces. Drain excess fat. Add garlic and cook 1 minute.
- Add marinara, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer uncovered 20 to 25 minutes until thickened and deeply flavored.
- Combine ricotta, egg, basil, salt, and pepper in a bowl. Stir until completely smooth. Cook lasagna noodles 2 minutes less than package directions. Drain and lay flat on lightly oiled foil.
- Preheat oven to 375 degrees F. Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish.
- Layer noodles overlapping slightly then half the ricotta mixture then half the remaining meat sauce then a generous handful of mozzarella. Repeat layers once more. Finish with noodles, remaining sauce, and a generous blanket of mozzarella and Parmesan.
- Cover tightly with foil sprayed with cooking spray on the inside. Bake 45 minutes. Remove foil and bake 15 to 20 more minutes until top is deeply golden and edges are bubbling vigorously.
- Rest 15 full minutes before cutting. This step is not optional — cutting too soon results in a soupy mess.
