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The Best Homemade Lasagna Recipe You Will Ever Make

A thick, tall slice of homemade lasagna layered with rich meat sauce and bubbly, melted cheese.
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This recipe translates professional techniques into a straightforward method for making a truly indulgent, classic beef lasagna with rich meat sauce and creamy ricotta filling. It is the ultimate comfort food baking experience.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry red wine (optional)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon ground nutmeg
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Make the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and red wine (if using). Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 45 minutes, stirring occasionally. This slow simmer builds deep flavor.
  4. Prepare the Ricotta Filling: While the sauce simmers, combine the ricotta cheese, egg, Parmesan cheese, and nutmeg in a medium bowl. Mix well until everything is fully incorporated.
  5. Cook the Noodles: Cook the lasagna noodles according to package directions until they are al dente. Drain them and lay them flat on parchment paper or a clean surface to prevent sticking.
  6. Assemble the Lasagna: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared dish. This prevents the noodles from sticking.
  8. Arrange four cooked noodles over the sauce, slightly overlapping if necessary.
  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: Add four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle a little extra Parmesan on top.
  14. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and continue baking for another 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Rest and Serve: Let the homemade lasagna rest on the counter for 15 minutes before slicing and serving. This resting period helps the layers set, making for cleaner slices. Garnish with fresh parsley.

Notes

  • For a make ahead lasagna, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you want a richer sauce, substitute 1/2 pound of the ground beef with ground Italian sausage.
  • To achieve the best texture, use whole milk ricotta cheese; low-fat versions can release too much water during baking.

Nutrition

Find it online: https://kitchenslang.com/best-homemade-lasagna-recipe-you-will-ever-make/