This easy lasagna recipe is the best with layers of hearty meat sauce, ricotta and plenty of cheese. Homemade lasagna is a classic, feeds a crowd and is so delicious!

This is the best lasagna and a family favorite! Other variations we make include crockpot lasagna and chicken Alfredo lasagna.

Lasagna sliced in white baking dish.

This post may contain affiliate links. Read disclosure policy.

Table of Contents

Classic Lasagna Recipe

If there’s anything that screams comfort food to me, it’s lasagna. Whether it’s this classic homemade lasagna, lasagna soup or even lasagna roll ups, it makes the perfect meal that the whole family will love.

This easy lasagna recipe is one my favorite comfort foods. It’s the best with multiple layers of noodles, sauce and gooey cheese. For family get togethers, we love to serve it with a chopped salad and garlic bread to make the ultimate meal.

Recipe Ingredients

This easy lasagna recipe has simple ingredients and doesn’t skimp on flavor!

Lasagna ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Meat: I prefer to use a mix of ground beef and ground Italian sausage for the best flavor in this easy lasagna recipe. Feel free to use ground beef only if you would prefer not to include pork.
  • Noodles: No-boil lasagna noodles are a dream to work with as you don’t have to do anything before adding them to the dish.
  • Cheese: Three types of cheese are included in this recipe for easy lasagna recipe: ricotta cheese, shredded mozzarella and grated parmesan.
  • Basil: I like to use fresh basil in the ricotta filling, but you can also use dried if that is all you have on hand.
  • Spaghetti sauce: Use a jar of your favorite store-bought sauce or make homemade marinara sauce if you’re really trying to impress your guests!
  • Egg: Used as a binder in the cheese filling so that it holds it’s shape and stays firm.
  • Italian seasoning: An easy way to add more Italian flavor to this dish. Use a store-bought jar or make your own homemade Italian seasoning with a simple mix of spices.
  • Garlic and onion: A few cloves go a long way to adding just the right amount of flavor to the meat and chopped onions cook with the beef and sausage to impart flavor.

How to Make Lasagna

In a pan over medium-high heat, brown hamburger and sausage with onions. Drain and then add in garlic and cook for 1-2 minutes. Add spaghetti sauce, Italian seasoning, salt, pepper and 1/2 cup water (if desired). Let simmer for 15 minutes, then season to taste.

A baking dish with layer of meat sauce and noodles.
Meat sauce over a layer of noodles in baking dish.

While the sauce simmers, whisk egg in a medium bowl. Then add in ricotta and basil.

Spread about 1 cup of the sauce onto the bottom of the 9×13-inch pan. Place 4 noodles on the bottom of the pan. Then spread about 2/3 cup of ricotta cheese mixture on top. Top with 1/3 of the mozzarella cheese and sprinkle 1/4 cup parmesan cheese over top.

Ricotta filling over meat sauce in a baking dish.
Cheese over a layer of ricotta, meat sauce and noodles in a baking dish.

For the best lasagna, repeat the layers two more times for a total of three layers.

Showing lasagna layers in a baking dish.
FInal layer of mozzarella cheese in a baking dish.

Sprinkle remaining cup of mozzarella on top. Cover with aluminum foil and bake in preheated oven at 375°F for 25 minutes. Remove foil and bake an additional 25 minutes or until golden and bubbly. Let set for 5 minutes before serving.

Lasagna cooked in a white casserole dish.

Recipe Tips

  • Use no boil noodles. I like to use no boil noodles to make this easy lasagna recipe even easier. If you only have regular noodles, cook al dente in salted water. You could even use cooked spaghetti noodles similar to my million dollar spaghetti casserole.
  • Ricotta vs. cottage cheese: I love ricotta but cottage cheese is lighter. Sometimes I use a combination of both.
  • Add extra veggies. You can absolutely sneak in extra vegetables. Just add them in when cooking the onions. We like to add in chopped carrots, celery, spinach and/or mushrooms.
  • Freeze half. This easy lasagna recipe makes a lot, so usually we make this when we’re having another family over for dinner or I will freeze half of it and make it in a 9×9″ pan.
Slice of lasagna in baking dish.

Make Ahead and Freezing

  • Make in advance: Assemble this homemade lasagna recipe according to directions, then cover with lid or wrap tightly with plastic wrap/foil and store in the fridge up to 24 hours before baking. The sauce can also be made up to 3 days in advance.
  • Freezer lasagna: This makes a great freezer meal and will keep in the freezer for up to 3 months. Assemble according to directions in a freezer safe pan. Instead of baking, cover tightly with plastic wrap. Then cover with foil and label with date.
  • Thawing: Before baking, place in fridge overnight to thaw. Remove plastic, but keep foil on. Bake as directed, however add an additional 20 minutes.
  • Baking from frozen: If you want to bake the frozen lasagna, place in oven at 350°F for 1 hour and 30 minutes with foil and then bake uncovered for 20-30 minutes, or until bubbly.
Slice of lasagna on a white plate.

Looking for even more pasta inspiration? Try one pot chicken parmesan pasta, pasta e fagioli, or creamy chicken pasta.

More Italian Pasta Recipes

See all
See all
Slice of lasagna in baking dish.

Best Lasagna Recipe

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10
This easy lasagna recipe is the best with layers of hearty meat sauce, ricotta and plenty of cheese. Homemade lasagna is a classic, feeds a crowd and is so delicious!
Print Pin This! Rate

Video

Ingredients 

Red Sauce

  • 1 pound ground beef , or ground turkey
  • ½ pound ground Italian sausage
  • ½ cup finely chopped onion , or 1/2 teaspoon onion powder
  • 3 cloves garlic , minced, or 1/2 teaspoon garlic powder
  • 1 (32-ounce) jar spaghetti sauce
  • 1 Tablespoon Italian seasoning , plus more to taste
  • Salt , to taste
  • Ground black pepper , to taste

Ricotta Filling

  • 1 large egg
  • 2 cups ricotta cheese , could use cottage cheese or half of each
  • ½ cup grated parmesan cheese , divided
  • 2 Tablespoons freshly chopped basil , or 1 teaspoon dried basil

Layers

  • 12 no-boil lasagna noodles , see notes
  • 3-4 cups shredded mozzarella cheese

Optional: Fresh basil for serving

Instructions

  • Preheat the oven to 350°F.

Sauce

  • In a large skillet over medium heat, cook the 1 pound ground beef, 1/2 pound Italian sausage, and 1/2 cup onion until the meat is cooked through. Drain grease. Add 3 cloves garlic, salt and pepper. Cook an additional 1 to 2 minutes, or until the onions are softened.
  • Stir in 32 ounces spaghetti sauce and 1 Tablespoon Italian seasoning. Add 3/4 cup water. Let simmer 15 minutes. Add more Italian seasoning or fresh basil, if desired. Season with salt and pepper, to taste.

Ricotta Filling

  • In a medium bowl, whisk one egg. Add 2 cups ricotta, 1/2 cup parmesan cheese and 2 Tablespoons basil and whisk until combined. 

Assemble + Bake

  • In a 9×13-inch baking dish, spread about 3/4 cup sauce onto the bottom of the dish. Place 3-4 noodles onto the bottom of the dish. Spread about 1/3 of the remaining marinara sauce on top of the noodles, followed by 1/2 of the ricotta filling and then sprinkle 1 cup of mozzarella over top.
  • Repeat the next layer (noodles, sauce, using the remaining ricotta and mozzarella on top). For the top layer you'll place the noodles, spread the remaining marinara over top and then sprinkle the remaining cup of mozzarella on top.
  • Cover with foil and bake 30 minutes. Remove foil and bake an additional 25 minutes, or until golden and bubbly. Let sit 5 minutes before serving. Top with fresh basil, if desired. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Adding vegetables: You can absolutely sneak vegetables into this lasagna. Just add it in when cooking the onions. Some vegetables we like to add are chopped carrots, celery, spinach and/or mushrooms.
Noodles. I like to use no boil noodles to make this lasagna SUPER easy, however you can boil regular noodles as well, just cook them al dante and remove the extra water from the sauce. If you like more noodles use 15. If you prefer a more saucy lasagna, only use 9-12. 
Make in crockpot. Rather make this recipe in the slow cooker? Check out my easy crockpot lasagna instructions. It’s perfect for busy weeknights.
Assemble ahead of time: You can make this ahead of time and leave in the refrigerator up to 24 hours before baking. You can also make the sauce up to 3 days in advance. 
Freeze half. This lasagna recipe makes a lot, so usually we make this when we’re having another family over for dinner or I will freeze half of it and make it in a 9×9-inch pan.
Freezer instructions: This lasagna freezes great for up to 3 months. Simply assemble according to directions in a freezer safe pan. Instead of baking, cover tightly with plastic wrap. Then cover with foil and label with date. When ready to bake, place in the refrigerator overnight to thaw slightly. Remove plastic (keeping foil on) and bake as directed. Add an additional 20-25 minutes. You can also bake frozen at 350°F for 1 hour and 30 minutes with foil and bake uncovered for 20-30 minutes or until bubbly. 

Nutrition

Calories: 549kcal, Carbohydrates: 30g, Protein: 35g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 133mg, Sodium: 663mg, Potassium: 408mg, Fiber: 1g, Sugar: 2g, Vitamin A: 648IU, Vitamin C: 1mg, Calcium: 429mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.