Lasagna
Lasagna is a comforting classic that never goes out of style. With perfectly cooked layers of pasta, rich meat sauce, and creamy ricotta, it’s a dish that feels like home.
The savory combination of ground beef, sweet Italian sausage, and marinara sauce creates a flavorful base that pairs beautifully with melty mozzarella and Parmesan cheese.
Whether we’re making it for a family gathering or preparing ahead for a busy week, this lasagna is approachable, satisfying, and always a crowd-pleaser.
Lasagna Recipe Highlights
- Perfectly layered with savory meat, creamy cheese, and tender pasta.
- Made with everyday ingredients that are easy to find and simple to use.
- Great for making ahead to simplify busy weeknight dinners.
- Freezes well, letting you enjoy a homemade meal whenever you need it.
- Customize with easy swaps like ground turkey or spicy sausage.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
LASAGNA NOODLES – These are the foundations of your lasagna! Regular lasagna noodles work perfectly here, and there’s no need to splurge on the fancy “no-boil” variety. Just cook them in salted water, and they’ll absorb all the saucy goodness while baking. Pro tip: Lay them flat on an oiled baking sheet after draining to keep them from sticking together.
BEEF and SAUSAGE – Lean ground beef adds heartiness to the meat sauce without being overly greasy. Look for 90/10 or better to keep things balanced. If you prefer a richer flavor, you could even swap this for ground pork or veal.
Sweet Italian sausage brings a burst of savory, slightly sweet flavor to the meat sauce. If you can only find sausage in casings, you can easily remove them before cooking. Want a little spice? You can use a mix of sweet and hot Italian sausage!
MARINARA SAUCE – A high-quality marinara is key here, and Rao’s is a trusted favorite for its rich, homemade taste. A larger jar ensures every layer gets the sauciness it deserves. If you’re feeling creative, you can mix in a splash of crushed tomatoes or even your favorite tomato-based sauce.
SUN-DRIED TOMATOES – These add a concentrated, tangy sweetness to the sauce, giving it an extra layer of flavor. Chop them finely so they blend in nicely with the meat and sauce. You can use jarred sun-dried tomatoes packed in oil for easier chopping.
SAUCE SEASONING – Minced Garlic is the backbone of flavor in this recipe. Freshly minced garlic will give the sauce a fragrant, savory kick. If you’re short on time, jarred minced garlic works too—just be sure to use one with no added flavors. Italian seasoning ties all the flavors together. It’s a pantry staple, but you can use fresh basil or oregano if you have them on hand for a brighter taste.
EGG – A single egg helps bind the ricotta mixture, making it easier to spread and keeping everything together as the lasagna bakes.
PARSLEY – Curly or flat-leaf parsley adds a pop of freshness to the ricotta filling and looks lovely as a garnish. Chop it finely to avoid any big chunks in the filling. Keep some on the side for a bit of garnish.
CHEESES – Creamy and mild, Ricotta is essential for that luscious, cheesy filling. Choose whole milk ricotta for the best texture, but part-skim works if you’re cutting back on fat.
Melty, gooey, and oh-so-satisfying mozzarella is the star of the cheese layer. Shredding a block of mozzarella will melt better than pre-shredded, which often has added starch.
Nutty and salty, Parmesan is the perfect complement to the mozzarella. Pre-shredded Parmesan works great for convenience, but grating your own will give you even more flavor.
SEASONINGS – Garlic powder and onion powder add depth to the ricotta filling without overwhelming the dish. They blend smoothly into the mixture, so you get all the flavor without any chunks. Essential for seasoning every layer of your lasagna. Use kosher salt and freshly ground pepper for the best results. Trust me, you’ll taste the difference!
How To Make A Homemade Lasagna
Please check the printable recipe card below for more detailed instructions.
Leftovers and Storage
STORE – Let the lasagna cool completely, then cover tightly with foil or plastic wrap and refrigerate. It will keep for up to 3-4 days in the fridge. For individual portions, transfer slices to airtight containers.
FREEZE – Yes! Wrap the entire dish tightly with plastic wrap, followed by a layer of foil, or transfer slices to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
REHEAT – For individual slices, reheat in the microwave for 2-3 minutes. For a full dish, cover with foil and bake at 350°F for about 25-30 minutes until heated through.
MAKE AHEAD – Yes. Assemble the lasagna, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the covered baking time.
Serving Suggestions
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Recipe Success Tips
DON’T SKIP THE NOODLES PREP – Even though we’re using regular lasagna noodles, it’s important to cook them just shy of al dente. They’ll continue to soften as they bake in the sauce. Be sure to salt your boiling water generously—it’s your one chance to season the pasta itself!
DRAIN THE MEATS WELL – After browning the ground beef and sausage, drain off any excess fat. This helps avoid a greasy sauce and ensures the final dish is balanced and flavorful.
GET THE RIGHT MOZZARELLA TEXTURE – Shredding a block of mozzarella instead of using pre-shredded cheese makes a big difference. Pre-shredded cheese often contains anti-caking agents, which can affect how it melts. Freshly shredded mozzarella creates that gooey, stretchy texture we all love.
DON’T SKIMP ON THE SAUCE – Make sure each layer is covered with enough sauce to keep the noodles moist. Dry noodles in lasagna can be disappointing, so err on the side of a little extra sauce.
SPREAD EVENLY FOR CONSISTENCY – When layering, spread the ricotta mixture and sauce all the way to the edges of the noodles. This ensures each slice has consistent flavor and texture.
FOIL MATTERS – When covering the dish with foil for baking, tent it slightly so it doesn’t touch the top layer of cheese. This prevents the cheese from sticking to the foil and pulling off when you uncover it.
BROILING FOR THE PERFECT TOP – After baking, broiling for a couple of minutes gives you that golden-brown, slightly crispy cheese topping. Keep a close eye on it to avoid burning.RESTING IS KEY – Let the lasagna rest for at least 10 minutes before cutting. This gives the layers a chance to set, making it easier to slice and serve without everything sliding apart.
Commonly Asked Questions
Can I use part-skim ricotta cheese?
Yes, part-skim ricotta works, but whole milk ricotta gives a creamier texture and richer flavor.
What if I don’t have fresh parsley?
Dried parsley can be substituted. Use about 1 teaspoon in the ricotta filling instead of fresh.
Can I substitute the meats?
Can I substitute the meats?
Yes! Ground turkey or ground chicken can replace the beef, and spicy Italian sausage adds a kick if you like heat.
Can I add vegetables to the lasagna?
Definitely! Sautéed mushrooms, spinach, or zucchini are great additions. Be sure to cook them first to remove extra moisture.
How can I prevent the lasagna from being watery?
Drain the meats well after browning, and use high-quality marinara sauce. If adding vegetables, sauté them thoroughly to reduce moisture.
How many layers should my lasagna have?
This recipe creates three hearty layers, but you can add a fourth if your dish is deep enough. Just ensure you have enough sauce and cheese to go around.
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Lasagna
Ingredients
- 9 lasagna noodles regular, not par-boiled
For the Meat Sauce
- 1 pound ground beef 90/10 lean or better
- 1 16-ounce package sweet Italian sausage
- 1 32-ounce jar marinara sauce Rao’s or similar
- ½ cup sun-dried tomatoes chopped
- 2 tablespoons garlic minced (about 4-5 cloves)
- 1 tablespoon Italian seasoning
For the Ricotta Filling
- 16 ounces ricotta cheese
- 1 large egg
- 2 tablespoons parsley fresh, chopped
- ¼ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
For the Cheese Layers
- 1 16-ounce block Mozzarella cheese shredded
- 1 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 375°F.
- Cook lasagna noodles in salted boiling water according to package instructions. Drain and rinse with cold water. Lay flat on a baking sheet.
- Brown the ground beef and sausage in a large skillet over medium heat. Drain excess fat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in marinara sauce, sun-dried tomatoes, and Italian seasoning. Simmer for 10 minutes.
- In a large bowl, mix ricotta, egg, parsley, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
- Combine shredded mozzarella and shredded Parmesan in a bowl.
- Assemble the lasagna in a 9×13 baking dish:
- Spread a thin layer of meat sauce on the bottom of the dish.
- Lay 3 lasagna noodles to cover the bottom. Spread ⅓ of the ricotta mixture over the noodles. Top with 1/3 of the meat sauce. Sprinkle ⅓ of the mozzarella and Parmesan cheese.
- Repeat with noodles, ricotta mixture, meat sauce, and cheese.
- Add a final layer of noodles, ricotta mixture, and meat sauce. Top with the remaining mozzarella and Parmesan cheese.
- Cover with foil (avoid touching the cheese) and bake for 45 minutes. Remove foil and bake for another 10-15 minutes until bubbling and golden. If desired, broil for 2-3 minutes for a crispy top.
- Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
The seasoning of the ricotta cheese was excellent (We hate ricotta that tastes like plain unadulterated ricotta). I think it needs more marinara …. I used closer to 48-60 oz. This is especially true when there’s going to be leftovers to reheat).