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The Best Homemade Lasagna Recipe: Rich Meat Sauce and Creamy Ricotta

A thick, layered slice of rich meat lasagna with bubbly cheese topping, served on a white plate.
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Follow our tested recipe for the ultimate comfort food: The Best Homemade Lasagna. You get rich meat sauce, creamy ricotta cheese filling, and perfectly melted mozzarella in every hearty layer.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt (for ricotta mixture)
  • 1/4 teaspoon black pepper (for ricotta mixture)
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  2. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally.
  5. Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, salt, and pepper. Mix well until everything is fully incorporated.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final layer of noodles, and cover them completely with the remaining mozzarella cheese and a sprinkle of extra Parmesan cheese.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest on the counter for 10 to 15 minutes before slicing and serving. This helps the layers set for cleaner slices.

Notes

  • For a richer sauce, substitute half of the ground beef with ground Italian sausage.
  • If you want to make this a make-ahead lasagna meal prep, assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use oven-ready noodles if you want to skip boiling the pasta, but adjust liquid in the sauce slightly if the recipe seems too dry.

Nutrition

Find it online: https://tasteportfolio.com/best-homemade-lasagna-recipe/