Lasagna Recipe: There’s something magical about a bubbling, golden-brown lasagna fresh from the oven. The layers of tender pasta, rich meat sauce, creamy cheese, and aromatic herbs create a dish that’s not just a meal – it’s an experience. Whether you’re cooking for a family dinner, a potluck, or just craving some serious comfort food, this classic lasagna recipe delivers every time.
I’ve spent years perfecting this recipe, tweaking the sauce, cheese balance, and baking method to create the most flavorful, foolproof lasagna possible. No soggy noodles, no bland sauce – just layers of hearty, cheesy goodness that hold together beautifully when sliced.
In this guide, I’ll walk you through every step – from making the meat sauce from scratch to achieving that perfect cheese pull. Plus, I’ll share my secret tips for lasagna success (like why you should never skip the béchamel). Let’s get cooking!
Why This Lasagna Recipe Works
Before we dive into the ingredients, here’s what makes this lasagna stand out:
✅ Rich, slow-simmered meat sauce – No jarred marinara here! A blend of ground beef, Italian sausage, and tomatoes cooked low and slow for maximum flavor.
✅ Three cheese layers – Creamy ricotta, gooey mozzarella, and nutty Parmesan create the perfect balance.
✅ No-boil noodles – Saves time and prevents mushy layers.
✅ Béchamel sauce – My secret weapon for extra creaminess (trust me, it’s a game-changer).
✅ Crispy, cheesy top – Golden and slightly crunchy on top, soft and saucy underneath.
Now, let’s gather our ingredients!
Ingredients for the Best Homemade Lasagna
For the Meat Sauce:
- 1 lb (450g) ground beef (80/20 blend for best flavor)
- 1 lb (450g) Italian sausage (mild or hot, casings removed)
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- ½ cup red wine (or beef broth)
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp sugar (balances acidity)
- 2 bay leaves
For the Cheese Layers:
- 15 oz (425g) whole-milk ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- ½ tsp nutmeg (trust me on this!)
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For Assembly:
- 12 no-boil lasagna noodles
- 2 cups béchamel sauce (see recipe below)
- Fresh basil leaves for garnish
For the Béchamel Sauce (Optional but Recommended):
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ½ tsp salt
- ¼ tsp white pepper
Step-by-Step Instructions
1. Make the Meat Sauce (The Flavor Foundation)
- Brown the meats: In a large pot or Dutch oven, cook ground beef and sausage over medium heat, breaking it up with a spoon. Drain excess fat but leave about 1 tbsp for flavor.
- Sauté aromatics: Add onion and cook until soft (5 mins). Stir in garlic for 1 minute until fragrant.
- Build the sauce: Add crushed tomatoes, tomato sauce, tomato paste, wine, herbs, salt, pepper, sugar, and bay leaves. Simmer uncovered for 45-60 minutes, stirring occasionally, until thickened. (Tip: The longer it simmers, the richer the flavor!)
2. Prepare the Cheese Filling
- In a bowl, mix:
- Ricotta
- Egg (helps bind the layers)
- Parsley
- Nutmeg (adds warmth)
- ½ cup Parmesan
3. Make the Béchamel (Optional but Worth It)
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute (don’t let it brown).
- Gradually pour in warm milk, whisking constantly until smooth.
- Cook for 3-5 minutes until thickened. Season with salt and white pepper.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread 1 cup meat sauce on the bottom of a 9×13-inch baking dish.
- Layer in this order:
- 4 no-boil noodles (slightly overlapping)
- ½ ricotta mixture (dollop and spread gently)
- ⅓ béchamel (if using)
- 1 cup meat sauce
- 1 cup mozzarella
- Sprinkle of Parmesan
- Repeat layers twice more, ending with noodles, meat sauce, and a generous topping of mozzarella and Parmesan.
5. Bake to Perfection
- Cover tightly with foil (sprayed with oil to prevent sticking).
- Bake for 25 minutes.
- Remove foil and bake 15-20 more minutes until bubbly and golden.
- Let rest 15 minutes before slicing (this prevents a soupy lasagna!).
Serving Suggestions & Tips
How to Serve:
🍽 Pair with: Garlic bread, Caesar salad, and a glass of Chianti.
🌿 Garnish: Fresh basil or parsley.
Pro Tips for Success:
🔹 No-curdle ricotta: Bring it to room temperature before mixing.
🔹 Prevent dry noodles: Ensure sauce touches all noodle edges.
🔹 Make ahead: Assemble 1 day ahead and refrigerate (add 10 mins baking time).
🔹 Freeze well: Wrap tightly and freeze unbaked for up to 3 months.
Final Thoughts
This lasagna is the definition of comfort food – hearty, flavorful, and endlessly customizable (try adding spinach or mushrooms between layers!). It’s a labor of love, but every bite is worth it.
Now I’d love to hear from you!
👉 Do you prefer traditional lasagna or veggie versions?
👉 What’s your secret lasagna ingredient?
Hungry for more? Bookmark this recipe for your next Sunday dinner – it never disappoints! ❤️
P.S. Need more inspiration? Try my Appetizer Recipes or Gluten Free Foods next!