Name: The Best Homemade Lasagna
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 teaspoons extra virgin olive oil; 1 pound ground beef chuck; 1/2 medium onion, diced (about 3/4 cup); 1/2 large bell pepper, diced (about 3/4 cup); 2 cloves garlic, minced; 1 (28-ounce) can good-quality tomato sauce; 3 ounces tomato paste; 1 (14 ounce) can crushed tomatoes; 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano; 1/4 cup chopped fresh parsley, packed; 1 tablespoon Italian seasoning; 1 pinch garlic powder and/or garlic salt; 1 tablespoon red or white wine vinegar; 1 tablespoon to 1/4 cup sugar (to taste, optional); Salt; 1/2 pound dry lasagna noodles (requires 9 lasagna noodles - unbroken); 15 ounces ricotta cheese; 1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced; 1/4 pound (4 ounces) freshly grated Parmesan cheese

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Why You’ll Love This Recipe

This homemade lasagna recipe combines all the best ingredients for a rich, flavorful, and satisfying meal. The meat sauce is loaded with herbs and perfectly balanced with a touch of sweetness to cut through the acidity of the tomatoes. The combination of three cheeses—mozzarella, ricotta, and Parmesan—creates a creamy, cheesy layer that melts beautifully in the oven. Not only does this recipe taste amazing, but it’s also easy to prepare, making it perfect for both weeknight dinners and special occasions.

Ingredients

For the meat sauce:

2 teaspoons extra virgin olive oil
1 pound ground beef chuck
½ medium onion, diced (about ¾ cup)
½ large bell pepper (green, red, or yellow), diced (about ¾ cup)
2 cloves garlic, minced
1 (28-ounce) can good-quality tomato sauce
3 ounces tomato paste (half a 6-ounce can)
1 (14 ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
¼ cup chopped fresh parsley (preferably flat leaf), packed
1 tablespoon Italian seasoning
1 pinch garlic powder and/or garlic salt
1 tablespoon red or white wine vinegar
1 tablespoon to ¼ cup sugar (to taste, optional)
Salt

To assemble the lasagna:

½ pound dry lasagna noodles (requires 9 lasagna noodles - unbroken)
15 ounces ricotta cheese
1 ½ pounds (24 ounces) mozzarella cheese, grated or sliced
¼ pound (4 ounces) freshly grated Parmesan cheese

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the pasta water:
Start by bringing a large pot of salted water (1 tablespoon of salt for every 2 quarts of water) to a boil.
Brown the ground beef:
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until lightly browned on all sides. Remove the beef from the skillet using a slotted spoon and set it aside. Drain off all but a tablespoon of fat from the skillet.
Cook the vegetables:
Add the diced onion and bell pepper to the skillet. Cook for 4–5 minutes until the onions become translucent and the peppers soften. Add the minced garlic and cook for an additional 30 seconds.
Prepare the sauce:
Return the browned ground beef to the skillet. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the parsley, oregano, and Italian seasoning. Season with garlic powder and/or garlic salt to taste. Stir in the wine vinegar, followed by sugar, one tablespoon at a time, adjusting the amount based on the acidity of your tomatoes. Add salt to taste.
Simmer the sauce:
Transfer the mixture to a medium-sized pot and bring it to a simmer. Reduce the heat and simmer for 15 to 45 minutes, stirring frequently to prevent scorching.
Cook the lasagna noodles:
Once your pasta water is boiling, add the lasagna noodles and cook according to the package directions until al dente. Drain the noodles and rinse them with cool water to prevent sticking. Drizzle a little olive oil on a large, rimmed baking sheet and arrange the noodles on it.
Preheat the oven:
Preheat your oven to 375°F.
Assemble the lasagna:
In a 9x13-inch casserole dish, spread a layer of sauce on the bottom. Arrange 3 lasagna noodles on top. Follow with a third of the remaining sauce, a third of the grated mozzarella, and half of the ricotta. Add half of the Parmesan cheese. Repeat with another layer of noodles, sauce, mozzarella, ricotta, and Parmesan.
Top and bake:
Finish with a final layer of noodles, spread the remaining sauce over the noodles, and sprinkle with the remaining mozzarella. Cover the pan with aluminum foil, tenting it slightly, and bake for 45 minutes. For a crispier top, uncover the lasagna during the last 10 minutes of baking.
Cool and serve:
Let the lasagna cool for at least 15 minutes before slicing and serving.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes

Variations

Vegetarian Lasagna: Swap out the ground beef for a combination of vegetables like spinach, mushrooms, or zucchini for a vegetarian version.
Different Cheese Options: You can experiment with different types of cheese, such as provolone or gouda, for a unique twist on the classic mozzarella.
Make it Spicy: Add some crushed red pepper flakes or a diced jalapeño to the sauce to give it a bit of heat.

Storage/Reheating

Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Reheating: To reheat, place slices of lasagna in a preheated oven at 350°F for 20–25 minutes, or microwave for 2–3 minutes until heated through. If reheating from frozen, thaw overnight in the refrigerator and bake as directed.

FAQs

Can I use no-boil noodles for this recipe?

Yes, you can use no-boil lasagna noodles. Just make sure to add extra sauce to compensate for the noodles absorbing moisture as they bake.

Can I make the sauce ahead of time?

Absolutely! The meat sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for the beef in this recipe, although the flavor will be slightly different.

How can I make my lasagna less greasy?

Make sure to drain the ground beef thoroughly after browning to remove excess fat, and use part-skim ricotta and mozzarella to reduce the fat content.

Can I prepare this lasagna a day ahead?

Yes, you can assemble the lasagna ahead of time, cover it tightly, and refrigerate it overnight. Just bake it the next day as directed.

How do I prevent my lasagna noodles from sticking?

Drizzle the cooked noodles with a little olive oil and gently toss them to coat. This will prevent them from sticking together.

Can I add more vegetables to this lasagna?

Yes, feel free to add vegetables like mushrooms, spinach, or zucchini to the meat sauce or layer them between the noodles for extra flavor and texture.

Is this recipe gluten-free?

This recipe is not gluten-free, but you can use gluten-free lasagna noodles if necessary.

How do I get the cheese to melt evenly?

Make sure to shred or slice your cheese evenly and layer it throughout the lasagna to ensure it melts beautifully as it bakes.

How long should I let the lasagna cool before cutting?

Let the lasagna rest for at least 15 minutes after baking to allow it to set, making it easier to slice and serve.

Conclusion

This Best Homemade Lasagna is the perfect blend of rich, hearty meat sauce and creamy cheese layers that will satisfy any craving. It's a comforting, satisfying dish that’s sure to impress family and friends, and it’s simple enough for any home cook to prepare. Whether it’s for a special occasion or a weeknight dinner, this lasagna recipe will have everyone coming back for seconds.

The Best Homemade Lasagna