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a slice of homemade italian lasagna on a white plate
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5 from 1 vote

Homemade Lasagna

This homemade lasagna recipe is filled with layers of hearty meat sauce, creamy ricotta, and gooey mozzarella cheese between perfectly cooked noodles.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Cool Time15 minutes
Total Time2 hours 5 minutes
Course: Dinner Recipes
Cuisine: Italian
Servings: 8 servings
Calories: 671kcal
Author: Samantha Erb

Ingredients

Meat Sauce

  • 1 pound lean ground beef
  • 1 pound sweet Italian sausage casings removed
  • 1 cup onion finely chopped
  • 3 cloves garlic minced
  • 1 pound jar tomato sauce
  • 1 14 oz can crushed tomatoes
  • 1/2 teaspoon Italian seasoning
  • salt and black pepper to taste

Cheese Layer

  • 32 ounce whole milk ricotta cheese
  • 1 egg
  • 1 cup mozzarella cheese
  • 2 teaspoons fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Additional Layers

  • 6-8 lasagna noodles cooked al dente
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 375 degrees F.
  • In a large pot with hot water, cook the lasagna sheets according to package directions.
  • In a large skillet over medium-high heat, cook lean ground beef and sausage until they are no longer pink. Drain any excess fat.
  • Add onions and garlic to the meat and cook until they turn tender, about 3 minutes.
  • Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper to taste. Simmer your homemade meat sauce for 30-45 minutes.
  • In a bowl, mix your ricotta, 1 cup of mozzarella, an egg, chopped parsley, salt, and black pepper to taste.
  • Spread about 1 ½ cups of your rich meat sauce in the bottom of a 9x13 casserole dish that has been brushed or sprayed with olive oil.
  • Top the sauce with 3-4 cooked lasagna noodles.
  • Spread about 1 ½ cups of meaty sauce over the noodles and then ½ of the of the ricotta mixture over the pasta.
  • Top it with 1/2 cup mozzarella.
  • Repeat the layers, beginning with the noodles and ending with the remaining cheese sauce and mozzarella.
  • Cover the unbaked lasagna with aluminum foil and place the baking dish in the oven. Bake it until it's bubbly, and the cheese is golden.
  • Let the lasagna rest for 10-15 minutes before garnishing with parsley or fresh basil.
  • Serve and enjoy!

Notes

  • Serve with Italian salad, garlic knots, and homemade garlic bread.

Nutrition

Serving: 1 | Calories: 671kcal | Carbohydrates: 31g | Protein: 53g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Cholesterol: 182mg | Sodium: 1244mg | Fiber: 3g | Sugar: 5g