Let Me Guess. You Love Lasagna, But You Hate Dry, Flavorless Brick Like Disasters Pretending To Be Dinner?

Yeah, Me Too.

Welcome To My Go To Classic Homemade Lasagna Recipe That’s Rich, Cheesy, Saucy, And Completely Worth The Few Extra Minutes It Takes To Make It Right. If You’ve Been Hunting For A No Fuss Layered Lasagna Recipe That Tastes Like Something You’d Swear Your Italian Nona Cooked Up, You Just Found It.

Why This Lasagna Recipe Rules

So What Makes This Recipe Absolutely Worth Bookmarking?

Layered With Flavor: We Go Big On The Meat Sauce, Cheese Blend, And Pasta, And I’m Not Holding Back.
Cheese Explosion: Ricotta, Mozzarella, And Parmesan? Yeah, All Three Have Front Row Seats In This Lasagna.
Make It Ahead: This Dish Is Actually Better The Next Day. Somehow, The Flavors Get Even Cozier In The Fridge.

Honestly, I’ve Made This For Birthdays, Lazy Sundays, And Even Awkward Dinner Parties. It’s Never Let Me Down.

Ingredients You’ll Need

This Is What You’ll Need To Gather Before We Build This Beauty.

For The Meat Sauce

1 Pound Ground Beef Or Italian Sausage (Or Both If You’re Wild Like That)
1 Small Onion, Chopped
3 Cloves Garlic, Minced
1 Can (28 Ounces) Crushed Tomatoes
1 Can (6 Ounces) Tomato Paste
2 Teaspoons Dried Basil
1 Teaspoon Oregano
Salt And Pepper To Taste

For The Cheese Filling

15 Ounces Ricotta Cheese
2 Cups Shredded Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Large Egg
1 Tablespoon Chopped Parsley (Optional If You’re Over It)

Other Stuff

9 Lasagna Noodles
Olive Oil For The Pan

How To Make Lasagna

Step 1

Boil Your Lasagna Noodles In Salted Water Just Until They’re Shy Of Al Dente. They’ll Finish Cooking In The Oven. Lay Them Flat On A Plate Or Parchment Paper So They Don’t Stick Together. Trust Me, Pulling Apart Noodles Is Not Fun.

Step 2

Brown The Meat And Onion In A Large Skillet Over Medium Heat. Add Garlic And Cook For About 60 Seconds. Then Stir In Crushed Tomatoes And Tomato Paste. Add Basil, Oregano, Salt, And Pepper. Let It Simmer While You Prep The Cheese. Give It A Little Taste. If It Doesn’t Make You Want To Cry Happy Tears, Add More Seasoning.

Step 3

Combine Ricotta, One Cup Of Mozzarella, Half The Parmesan, The Egg, And Parsley In A Bowl. Stir Until It’s Creamy And Well Mixed. This Is Basically The Glue That Holds Your Lasagna Life Together.

Step 4

Preheat Your Oven To 375 Degrees Fahrenheit. Coat The Bottom Of A Baking Dish With A Thin Layer Of Meat Sauce. Line Up Three Noodles Across The Dish. Spread A Third Of The Cheese On Top. Pour On More Sauce, Then Repeat Two More Times. Your Final Layer Should Be Sauce And A Happy Showering Of Mozzarella And Parmesan.

Step 5

Cover The Dish With Foil And Bake For 25 Minutes. Remove The Foil And Bake For Another 20 Minutes Until The Top Is Golden And The Cheese Is Bubbling Like It Just Got Paid. Let It Rest For 10 To 15 Minutes Before Slicing. Yes, Waiting Is Hard, But Patience Tastes Better.

Common Lasagna Mistakes (And How To Avoid Them)

I Messed This Up So Many Times. Trust Me, You Don’t Need To.

Using Dry Noodles: Overcooking Noodles Makes Everything Mushy. Slightly Undercook So They Finish In The Oven.
Weak Sauce: A Good Sauce Carries The Whole Dish. Don’t Skimp On Seasoning.
Wrong Layering: Noodle Cheese Sauce Is The Order. Get Wild Any Other Way And Your Lasagna Might Fight You.

Variations Worth Trying

Want To Switch It Up Like A Culinary Rebel? Try Some Of These Swaps Or Adds:

Veggie Lovers: Use Mushrooms, Spinach, Zucchini, Or Roasted Peppers Instead Of Meat.
White Lasagna: Replace The Tomato Sauce With A White Cream Sauce. Add Chicken And Spinach And You’re Off To Cozy Town.
Spicy Version: Add Crushed Red Pepper To Your Sauce If You Like A Bit Of A Kick.

I Tried A Veggie Version Once That Was Half Lasagna, Half Ratatouille. Shockingly Not A Disaster.

What To Serve With Lasagna

If You’re Gonna Spend Time Making Lasagna, Pair It Up Right.

Garlic Bread: Fluffy, Buttery, Crispy. Honestly, It Needs No Introduction.
Simple Salad: Greens Help Balance All That Cheese. Yep, Balance Is Key.
Wine: A Glass Of Red Doesn’t Hurt. Neither Does A Second One.

Tips For Leftovers (If You Somehow Have Any)

Leftover Lasagna Is Weirdly Better Than Fresh Sometimes. Here’s What To Do With It:

Let It Cool Completely Before Refrigerating.
Wrap It Tight Or Store It In An Airtight Container.
Reheat Covered In The Oven At 350 Degrees Or Zap It In The Microwave If You’re Feeling Impatient.

Pro Tip: Microwave With A Splash Of Water And Cover With A Damp Paper Towel So It Doesn’t Dry Out.

Make It Ahead Like A Boss

You Can Assemble The Entire Lasagna And Stick It In The Fridge A Day In Advance. Or Freeze It Uncooked For Up To Three Months. Just Thaw It Overnight In The Fridge Before Baking, Or Add Extra Time If It’s Still Cold When You Go To Bake It.

This Move Saved Me During A Particularly Chaotic Week When Cooking Felt Like An Olympic Sport.

Final Thoughts

So There You Have It. A Classic Homemade Lasagna Recipe That’s Actually Worth Rolling Up Your Sleeves For. It’s Saucy, Cheesy, Layered With Love, And Always Gets Devoured In Record Time.

Lasagna Isn’t Just Dinner. It’s Comfort Food With Serious Personality. Try It Once And You’ll Probably End Up Making It Part Of Your Regular Rotation Or At Least Bringing It To Every Potluck Until People Start Requesting Something Else.

Now Go On, Grab That Pan And Make Some Magic.

If You’re Still Hungry For Cooking Ideas, You Should Check More Recipes.