Best Homemade Lasagna Recipe – 9 Layers of Cheesy Bliss

There’s something magical about pulling a bubbling, cheesy homemade lasagna from the oven – the way the aroma of garlic, tomatoes, and herbs fills your kitchen just like my Nonna’s did every Sunday. This isn’t just any lasagna; it’s the best homemade lasagna I’ve ever made, perfected after years of tweaking my family’s recipe. What makes it special? Layers upon layers of tender pasta, rich meat sauce (with both beef and sausage – trust me, that’s the secret), creamy ricotta, and that golden, stretchy mozzarella topping. The first bite takes me straight back to childhood, and I can’t wait for you to experience that same comfort.

Why You’ll Love This Best Homemade Lasagna

This isn’t just another lasagna recipe—it’s the one you’ll make over and over because:

• Rich, layered flavors: The combo of beef AND Italian sausage in the sauce gives it that deep, meaty taste we all crave.
• Creamy texture heaven: That ricotta-egg mixture? It melts into the noodles like a dream—no dry bites here!
• Actually doable on weeknights: Sure, it takes love, but not all day. I’ve streamlined the steps so you’re not stuck in the kitchen forever.
• Freezes like a champ: Make two—one for now, one for later (you’ll thank yourself on busy nights).
• Total crowd-pleaser: Picky kids, hungry teens, foodie friends—this lasagna makes everyone happy at the table.

Pro tip: Leftovers taste even better next day (if you have any!).

Ingredients for the Best Homemade Lasagna

Gathering the right ingredients is step one to lasagna glory. Here’s exactly what you’ll need (and yes, every single one matters!):

• 9 lasagna noodles (regular or no-boil – I’ll tell you my secret time-saver later)
• 1 lb ground beef (80/20 blend for best flavor – leaner gets dry)
• 1 lb Italian sausage (mild or hot – your call! Casings removed)
• 1 onion, chopped (yellow or white – I like ’em fine but not mushy)
• 4 cloves garlic, minced (fresh only! That jarred stuff won’t do)
• 28 oz crushed tomatoes (San Marzano if you’re feeling fancy)
• 15 oz tomato sauce (plain, no seasonings added)
• 12 oz tomato paste (that little can gives huge flavor punch)
• 2 tsp dried basil + 2 tsp dried oregano (rub between fingers first to wake up the oils)
• 1 tsp salt + 1/2 tsp black pepper (season in layers – this is just for the sauce)
• 4 cups ricotta cheese (whole milk for creaminess – no skimping!)
• 1 egg (helps bind the ricotta so it doesn’t run everywhere)
• 1/4 cup fresh parsley, chopped (the green flecks make it pretty!)
• 3 cups shredded mozzarella (buy the block and shred yourself – it melts better)
• 1 cup grated Parmesan (real Parmigiano-Reggiano if you can swing it)

See those measurements? That’s years of testing – too much cheese and it’s greasy, too little and… well, why would you do that?

How to Make the Best Homemade Lasagna

Now comes the fun part – turning all those gorgeous ingredients into the most amazing homemade lasagna you’ve ever tasted. Don’t worry, I’ll walk you through each step so you get it perfect on your first try!

Preparing the Meat Sauce

First, let’s make that incredible meat sauce that’ll have everyone asking for seconds:

1. Heat a large skillet over medium heat. Add your ground beef and Italian sausage (casings removed!), breaking it up with a wooden spoon as it browns.
2. When the meat is about halfway cooked, toss in your chopped onion and minced garlic. Keep stirring – we want everything golden, not burned!
3. Once the meat is fully browned (about 8 minutes total), drain any excess grease if needed (but leave about 2 tablespoons – that’s flavor!).
4. Now pour in your crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Stir it all together until that tomato paste dissolves completely.
5. Reduce heat to low and let it simmer for 20 minutes, stirring occasionally. This is when the magic happens – the flavors meld together beautifully.

Assembling the Lasagna Layers

While your sauce simmers, let’s get our layers ready:

1. Cook your lasagna noodles according to package directions (unless you’re using no-boil – smart choice!). Drain and lay them flat on parchment paper so they don’t stick together.
2. In a bowl, mix your ricotta cheese with the egg and chopped parsley until well combined.
3. Now grab your 9×13 baking dish and spread about 1 cup of meat sauce on the bottom (this prevents sticking).
4. Place 3 noodles over the sauce (they’ll overlap slightly – that’s good!).
5. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the remaining meat sauce.
6. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
7. Repeat these layers two more times, ending with cheese on top (because who doesn’t love that golden crust?).

Baking and Resting

Almost there! Just a few more steps:

1. Cover your lasagna tightly with foil (spray the underside with cooking spray so the cheese doesn’t stick).
2. Bake at 375°F for 25 minutes, then remove the foil and bake for another 25 minutes until bubbly and golden.
3. Here’s the hardest part – let it rest for 10 minutes before cutting. I know it smells amazing, but this helps the layers set so you get perfect slices!

See? Not complicated at all – just a little patience and love. Now grab that spatula and get ready for the best homemade lasagna of your life!

Tips for the Best Homemade Lasagna

After making this lasagna more times than I can count, here are my hard-earned secrets for perfect results every time:

• No-boil noodles are game-changers – They absorb just enough sauce moisture while baking and save you a messy pot to clean. My Italian grandma would side-eye me for this, but even she can’t argue with the results!
• Patience pays with resting time – I know it’s tempting to dig right in, but waiting those 10 minutes means your slices will hold their shape beautifully instead of becoming a cheesy landslide.
• Freeze individual portions – Slice leftovers before freezing and wrap tightly in foil. Reheat straight from frozen (add 10 extra minutes covered with foil) for instant comfort food.
• Brown the meat well – Those crispy bits at the bottom of your skillet? That’s where the flavor lives. Don’t rush this step!

One last tip? Always make extra – this lasagna disappears faster than you’d think!

Ingredient Substitutions and Notes

Listen, I get it – sometimes you gotta work with what you’ve got. Here are my approved swaps that still give great results:

• Ground turkey or chicken instead of beef? Sure, but add 1 tbsp olive oil to keep it moist and bump up the herbs.
• Cottage cheese can stand in for ricotta in a pinch – just blend it smooth first (my Midwest grandma swore by this!).
• Gluten-free noodles work beautifully – just add an extra 1/4 cup sauce since they absorb more liquid.
• No Italian sausage? Use all beef but add 1 tsp fennel seeds and 1/2 tsp red pepper flakes for that signature flavor.
• Fresh mozzarella can replace shredded – just pat it dry first or your layers might get watery.

Pro tip: Never sub tomato paste – that concentrated umami is non-negotiable for depth of flavor!

Serving Suggestions for Best Homemade Lasagna

Oh, the joy of serving this lasagna! It’s practically a party on its own, but I always add:

• Garlic bread (that crisp crust for scooping up every last saucy bit)
• A simple green salad (my go-to: romaine with balsamic dressing to cut the richness)
• Chianti or Sangiovese wine (the Italians know what pairs best!)

Honestly? Sometimes we just grab forks and hover around the pan – no sides needed when it’s this good.

Storing and Reheating Best Homemade Lasagna

Here’s the beautiful thing about this lasagna – it might taste even better as leftovers! For fridge storage, let it cool completely, then cover tightly with foil or plastic wrap. It’ll stay fresh for 3-4 days (if it lasts that long!). Freezing? Portion slices between parchment paper in an airtight container for up to 3 months – perfect for those “I don’t feel like cooking” nights.

Reheating is a breeze: For fridge leftovers, pop individual slices in the microwave for 1-2 minutes or bake at 350°F for 15 minutes (cover with foil to keep the cheese from over-browning). Frozen lasagna? No need to thaw – just bake covered at 375°F for 40 minutes, then uncover for that perfect bubbly top. Pro tip: Add a splash of water before reheating to keep it moist!

Nutrition Information

Here’s the breakdown per generous slice of this heavenly lasagna (based on 12 servings):

• Calories: 450
• Fat: 22g (10g saturated)
• Carbs: 35g (4g fiber)
• Protein: 28g

Small print: These numbers can vary depending on exact ingredients used (like full-fat vs. part-skim cheeses). But let’s be real—when you’re eating homemade lasagna this good, you’re here for the joy, not the math!

Frequently Asked Questions

Can I make this lasagna ahead of time?
Absolutely! This is actually my secret for stress-free entertaining. You can assemble the whole thing, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10 extra minutes to the covered baking time since it’ll be going in cold. You can also freeze the unbaked lasagna for up to 3 months—thaw it overnight in the fridge before baking as directed.

What’s the best cheese to use for that perfect melt?
For the creamiest, stretchiest melt, you want whole-milk, low-moisture mozzarella. I always buy a block and shred it myself—the pre-shredded stuff is coated with anti-caking agents that can make it a bit grainy and less melty. And for the Parmesan, splurge on a wedge of Parmigiano-Reggiano and grate it fresh. The flavor difference is incredible!

Do I really have to let it rest before cutting?
I know, the wait is torture! But trust me, this is the step that separates a messy, soupy lasagna from those picture-perfect layers. Letting it rest for at least 10 minutes allows everything to set up, so when you cut into it, you get a clean slice with defined layers instead of a cheesy landslide. It’s worth the patience, I promise!

Can I use a different meat?
Of course! The beef and sausage combo is my favorite for depth of flavor, but you can use all ground beef, all Italian sausage, or even a mix of ground pork and veal. For a lighter version, ground turkey or chicken works too—just add a tablespoon of olive oil to the skillet to keep it from drying out.

For more delicious recipes and inspiration, check out Cooking with Judy on Pinterest.

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