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a slice of homemade italian lasagna on a white plate

Homemade Lasagna

Samantha Erb
This homemade lasagna recipe is filled with layers of hearty meat sauce, creamy ricotta, and gooey mozzarella cheese between perfectly cooked noodles.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cool Time 15 minutes
Total Time 2 hours 5 minutes
Course Dinner Recipes
Cuisine Italian
Servings 8 servings
Calories 671 kcal

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: 1Calories: 671kcalCarbohydrates: 31gProtein: 53gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 14gCholesterol: 182mgSodium: 1244mgFiber: 3gSugar: 5g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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