This Easy Lasagna Recipe is the definition of comfort food and the best you’ll ever taste! Tender noodles are layered with a hearty meat sauce, a creamy ricotta filling, and baked until warm and bubbly. A simplified take on the classic dish, this easy lasagna is my go-to meal when I need a crowd-pleasing option for holidays, Sunday dinners, and special occasions.
The BEST Lasagna Recipe
I make this easy homemade lasagna recipe often! It’s one of those dishes that instantly brings everyone into the kitchen, filling the house with the smell of simmering sauce and melted cheese. Over the years, I’ve tested and tweaked it until it has become the perfect lasagna recipe.
What makes this lasagna recipe so special is its balance. The meat sauce is rich and hearty without being heavy, the ricotta filling is creamy and flavorful thanks to fresh herbs and Parmesan, and the layers bake until they’re perfectly tender without turning mushy. It’s classic, comforting, and straightforward, with no complicated steps or hard-to-find ingredients. It’s just really good lasagna done right!
Ingredients and Notes
Lasagna Noodles: You’ll need 12 full-sized lasagna noodles for this recipe. Substitute gluten-free noodles if you need to keep your lasagna gluten-free.
Mozzarella Cheese: Use whole milk ricotta for the best melt.
Meat Sauce
Ground Beef: I use 93/7, but any variety will work.
Ground Italian Sausage: I use hot Italian sausage, but you can substitute mild.
Shallots and Garlic: These create a pungent flavor base for the sauce and makes for the best lasagna.
Herbs and Spices: Italian seasoning, bay leaves, salt, pepper, and crushed red pepper flakes elevate the jarred marinara sauce, adding depth, savoriness, and a bit of heat.
Marinara Sauce: Use two 25-ounce jars of your favorite marinara sauce to keep your homemade lasagna super easy.
Ricotta Filling
Cheese: Whole-milk ricotta makes the filling rich and creamy. Then, Parmesan and mozzarella add extra flavor and help everything set as the lasagna bakes.
Egg: This binds the filling so it doesn’t ooze all over the place once sliced.
Half and Half: This creates a smooth, cohesive filling. Heavy cream or milk also works.
Lemon Juice: Adds balance to the cream filling.
Fresh Herbs: Fresh parsley and basil brighten the filling and add a pop of freshness that balances the richness of the cheese and sauce.
How to Make Lasagna
Step 1. Make the sauce. Brown the ground sausage and ground beef in a large pot over medium-high heat, breaking the meat apart as it cooks. Halfway through the cooking process, add minced shallots, and continue to cook until the meat is fully browned. Then, stir in the garlic, Italian seasoning, salt, and pepper, and sauté until the garlic is fragrant.
Step 2. Next, add the marinara sauce and bay leaves, stir to combine, reduce the heat to low, cover, and simmer to meld the flavors. Season to taste, and remove the bay leaves. Remove the pot from the heat and set it aside.
Step 3. Make the ricotta filling. Add the ricotta, black pepper, mozzarella, Parmesan, parsley, lemon juice, egg, and basil to a mixing bowl, and stir to combine.
Step 4. Bring a large pot of salted water to a boil, and cook the lasagna noodles to al dente according to the package instructions.
Step 5. Assemble the lasagna. Pour part of the meat sauce in the bottom of a greased casserole dish, spreading it out in an even layer. Arrange 4 lasagna noodles lengthwise on top, overlapping them slightly, if needed. Then, add part of the ricotta mixture, followed by mozzarella cheese, and meat sauce. Repeat the process, adding a second layer. Then, for the third layer, skip the mozzarella, and layer the noodles with the last bit of the ricotta mixture, and finish with any remaining meat sauce.
Step 6. Bake your homemade lasagna covered with foil until the sauce bubbles around the edges. Sprinkle the remaining mozzarella on top, and broil to melt and brown the cheese. Be careful not to let it burn!
Step 7. Let your lasagna rest at room temperature, garnish with fresh parsley and basil, and enjoy warm!
Tips & Tricks for Homemade Lasagna
- Don’t overcook the noodles. Cook just until al dente so they finish cooking in the oven without becoming too soft.
- Let the sauce simmer. Giving the meat sauce time to simmer allows the flavors to develop and prevents a watery lasagna.
- Rest before slicing. Letting the lasagna sit for at least 15-20 minutes helps the layers set and makes cleaner slices.
- Broil the top. Broiling the top gives the lasagna the perfect finish.
Possible Variations
- Add veggies. Layer in sautéed mushrooms, spinach, eggplant, zucchini or squash for extra texture and flavor, which I typically do.
- Swap the cheese. Substitute the whole-milk ricotta with part-skim ricotta or with mascarpone or cottage cheese for a slightly different texture and a boost of protein.
- Use Different Meat. You can substitute ground turkey or chicken if you want a leaner protein option.
Make Ahead Option
This easy lasagna recipe is great to prep ahead of time, which can be a lifesaver on holidays. Assemble the entire dish, cover it with foil, and store it in the fridge for up to 24 hours. Then, let the lasagna come to room temperature, and bake as usual, adding extra time as needed for the layers to warm through.
How to Store, Freeze, and Reheat
Once cool, cover the baking dish with foil or transfer leftovers to an airtight container. They will keep fresh in the fridge for up to 4 days. Or, you can freeze baked lasagna for up to 3 months.
Thaw leftovers in the fridge overnight. Then, reheat them covered with foil in the oven at 350°F, or warm individual portions in the microwave.
More Comfort Food Recipes
- Easy Chicken Alfredo Pasta
- Marry Me Chicken Pasta
- Braised Short Ribs
- Black Eyed Pea Soup
- Southern Chili Recipe with Old Bay Seasoning
- Crispy Buttermilk Fried Chicken
I hope you love my Easy Lasagna Recipe! It’s hearty, cheesy, savory, and so delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Easy Lasagna Recipe
Ingredients
Lasagna
- 12 lasagna noodles
- 4-5 cups shredded whole milk mozzarella cheese
- basil for garnish
For the Meat Sauce
- 1 pound ground beef
- 1 pound ground Italian sausage
- 2 shallots minced
- 5 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 2 – 25 oz jars marinara sauce
- 2 dried bay leaves
- 1 1/2 teaspoon salt more to taste
- 1/2 black pepper more to taste
- 1/4 crushed red pepper flakes optional
For the Ricotta Filling
- 15 oz whole-milk ricotta
- 1/4 teaspoon fresh cracked black pepper
- 1 cup grated parmesan
- 1/2 cup mozzarella cheese
- 1 large egg
- 2 tsp lemon juice
- 2 tbsp half-and half heavy cream or milk will also work
- 2 tablespoon fresh parsley leaves chopped
- 2 tablespoon fresh basil chopped
Instructions
Make the Sauce
- Heat a large pot over medium-high heat. Once hot, add the ground sausage and ground beef. Cook, breaking the meat apart as it browns. Halfway during the cooking process, added the minced shallots. When the meat is fully browned, stir in the minced garlic, Italian seasoning, salt and pepper. . Sauté for 1-2 minutes, until the garlic is fragrant.
- Next, add the marinara sauce and bay leaves. Stir to combine, then reduce the heat to low. Cover and let the sauce simmer for 15–20 minutes. After simmering, taste to see if additional seasoning is needed. Then, remove and discard the bay leaves. Remove from heat and set aside.
Make the Ricotta Filling
- Add the ricotta, black pepper, mozzarella, parmesan, chopped parsley, lemon juice, half-and-half, egg, and chopped basil to a mixing bowl. Stir until well combined.
Boil the Pasta
- Bring a large pot of salted water to a boil. Add the lasagna noodles to the boiling hot water and cook per the box's instructions, stirring occasionally to prevent them from sticking. Remove the noodles from the water and drain.
Assemble the Lasagna
- Pour about 1 cup of sauce into the bottom of the casserole dish and spread it evenly to coat. Arrange 4 lasagna noodles lengthwise in the dish (it’s okay if the edges overlap slightly). Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1 1/4- 1 1/2 cups of mozzarella cheese, followed by about 2 cups of the meat sauce. Note, this doesn't have to be precise. Repeat the process for the second layer. For the third and final layer, skip mozzarella. Instead, add a layer of noodles, spread on the last third of the ricotta mixture, and finish with any remaining meat sauce.
- Bake covered with foil at 400 degrees for 30-35 minutes until the lasagna is bubbly around the edges. Once done, remove the lasagna from the oven and top with the remaining mozzarella cheese (it should be fully covered with cheese). Return to the oven and broil for 1-5 minutes until the cheese is fully melted and is golden brown.
- Let the lasagna sit for about 20 minutes and garnish with fresh parsley and basil before serving.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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