There is something about the smell of bubbling lasagna drifting from the oven that feels like home. For me, lasagna has always been a dish tied to celebration and comfort.
I remember Sunday afternoons at my grandmother’s house, where she’d pull out her worn, sauce-stained baking dish and layer noodles, sauce, and cheese with a kind of quiet precision.
We’d all gather around the table, kids darting in and out, adults laughing over glasses of red wine, and when that golden, cheesy pan was finally set in the center, silence would fall for just a moment. Lasagna has a way of doing that, it calls everyone to attention.
This recipe is my go-to when I want to feed a crowd, celebrate a birthday, or simply bring my family together after a busy week. It’s hearty, comforting, and layered with rich flavors that taste like they’ve been simmering all day.
The best part is, while it feels special enough for holidays, it’s easy and straightforward enough to make on a weeknight when you need something satisfying and cozy.
Imagine pulling a bubbling pan from the oven, hearing that gentle sizzle, and cutting into soft layers of noodles, savory meat sauce, creamy ricotta, and melty mozzarella. That first bite, warm, cheesy, and full of flavor, never fails to make everyone smile.
Lasagna Recipe
Ingredients
Method
- Prepare the sauce. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant. Add ground beef and sausage, breaking it up with a spoon, and cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, basil, Italian seasoning, salt, pepper, and parsley. Simmer uncovered for 30 minutes, stirring occasionally.
- Cook the noodles. While the sauce simmers, cook lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
- Make the ricotta mixture. In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, and a pinch of salt and pepper. Stir until smooth.
- Assemble the lasagna. Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish. Layer with 4 noodles, then spread 1/3 of the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella and cover with 1 1/2 cups sauce. Repeat layers twice more. Finish with remaining sauce and top with mozzarella and Parmesan.
- Bake. Cover with foil (to prevent sticking, spray foil with cooking spray first). Bake at 375°F for 25 minutes. Remove foil and bake an additional 25 minutes, until cheese is golden and bubbling.
- Let rest for 15 minutes before slicing. Garnish with fresh parsley.
About the Recipe
What makes this the best lasagna recipe is its perfect balance of flavors and its foolproof method. The meat sauce is hearty and simmered just long enough to bring out depth, but not so long that it becomes a chore.
A creamy ricotta mixture adds richness without feeling heavy, while mozzarella and Parmesan melt into golden, gooey layers that stretch with every bite.
This recipe serves 6–8 people generously, making it ideal for family dinners, potlucks, or meal prepping. You can assemble it ahead of time and bake it later, or freeze it for a ready-to-go dinner on busy nights.
It’s also highly adaptable, use ground beef and Italian sausage for a classic flavor, or swap in ground turkey for a lighter version.
Add spinach to the ricotta for extra veggies, or go full vegetarian by using roasted vegetables in place of meat.
The best part? It’s foolproof. Follow the steps and you’ll end up with a lasagna that holds together beautifully, with layers that slice neatly and flavors that taste like you’ve spent all day cooking.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 can (28 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 2 teaspoons sugar
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Optional mix-ins and substitutions:
- Add 2 cups fresh spinach, chopped, into the ricotta mixture for a veggie boost.
- Swap half the meat with ground turkey for a lighter option.
- Use gluten-free lasagna noodles if needed.
Instructions
- Prepare the sauce. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant. Add ground beef and sausage, breaking it up with a spoon, and cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, basil, Italian seasoning, salt, pepper, and parsley. Simmer uncovered for 30 minutes, stirring occasionally.
- Cook the noodles. While the sauce simmers, cook lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
- Make the ricotta mixture. In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, and a pinch of salt and pepper. Stir until smooth.
- Assemble the lasagna. Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish. Layer with 4 noodles, then spread 1/3 of the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella and cover with 1 1/2 cups sauce. Repeat layers twice more. Finish with remaining sauce and top with mozzarella and Parmesan.
- Bake. Cover with foil (to prevent sticking, spray foil with cooking spray first). Bake at 375°F for 25 minutes. Remove foil and bake an additional 25 minutes, until cheese is golden and bubbling.
- Let rest for 15 minutes before slicing. Garnish with fresh parsley.
Tips for Success
One of the biggest secrets to great lasagna is letting it rest after baking. It’s tempting to dig right in, but those 15 minutes of patience give the layers time to settle, which means neat slices that don’t collapse on your plate.
Don’t skimp on the sauce simmering time either. Even 30 minutes makes a world of difference, allowing the herbs and garlic to infuse the tomatoes with a deep, rich flavor. If you have more time, let it simmer for an hour.
Finally, be generous with the cheese. A combination of mozzarella for meltiness, ricotta for creaminess, and Parmesan for sharpness creates the perfect trio. Using fresh parsley or basil at the end brightens the dish and balances the richness.
What Goes Well With It
Lasagna is a meal in itself, but it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette. The freshness cuts through the richness and makes the meal feel balanced.
Garlic bread or warm, crusty baguette is another must-have. There’s nothing quite like using a buttery slice of bread to mop up the extra sauce left on your plate.
If you’re serving this for a gathering, add a side of roasted vegetables, zucchini, bell peppers, or asparagus all make a colorful addition.
For drinks, a bold red wine like Chianti or Cabernet complements the hearty flavors. On cozy family nights, I love pairing it with sparkling water and lemon or a chilled glass of iced tea.
And for dessert, keep it simple, sorbet, fresh fruit, or a small piece of dark chocolate are perfect finishes.
Nutrition & Health Benefits
While lasagna is often thought of as indulgent, it also packs in nutrients. The tomatoes are rich in vitamin C and lycopene, which is great for heart health.
Garlic and onion bring natural antioxidants and immune-boosting properties.
Ricotta cheese adds a good source of protein and calcium, and when you add spinach to the layers, you boost fiber, iron, and vitamins.
Even the pasta, especially if you use whole wheat noodles, provides energy-sustaining carbohydrates.
Of course, moderation is key, but enjoying a warm slice of lasagna made with real, wholesome ingredients is far healthier than many processed alternatives.
Think of it as a balanced comfort food, a dish that feeds both your body and your soul.
How to Store & Reheat
Lasagna stores beautifully, which is one reason I love making it for busy weeks. At room temperature, leftovers should be cooled and stored within 2 hours.
In the fridge, lasagna keeps well for 3–4 days when tightly covered.
For longer storage, freeze slices individually wrapped in plastic and foil. They’ll last up to 3 months in the freezer. This makes it easy to grab a piece for a quick dinner or even pack in a lunchbox.
When reheating, the oven is best for maintaining texture, bake at 350°F, covered with foil, until warmed through.
For speed, the microwave works too; just add a splash of water and cover loosely to keep it from drying out. In a toaster oven, it reheats perfectly and keeps that top layer of cheese deliciously golden.
Closing Personal Touch
Lasagna has become one of those recipes I turn to whenever I want to show love through food. My kids call it “mom’s cheesy stack,” and even though they’ve seen me make it a hundred times, they still peek into the oven waiting for the cheese to bubble.
It’s the kind of dish that carries memories forward. Just like my grandmother passed it down to my mom, and my mom to me, I hope one day my children will make this lasagna in their own kitchens.
There’s a sense of connection in layering noodles and sauce, as if every spoonful adds another story to the family table.
If you’ve never made lasagna before, I encourage you to try this recipe. It’s forgiving, flavorful, and guaranteed to bring smiles around your table.
Whether you serve it on a busy Tuesday night or a holiday weekend, it has a way of making any meal feel like an occasion.
