EASY Classic Homemade Lasagna

This easy classic homemade lasagna brings together all the comforting flavors I love in a traditional Italian-American dish—without complicated steps. With layers of tender pasta, rich meat sauce, creamy ricotta, and gooey mozzarella, this hearty bake is always a hit whether I’m feeding a weeknight crowd or prepping ahead for a special family dinner.

Why You’ll Love This Recipe

I love this lasagna because it’s approachable, satisfying, and packed with layers of savory goodness. The meat sauce is flavorful but simple, the cheese filling is creamy and rich, and the whole dish comes together in just over an hour. It’s perfect for making ahead, and it freezes beautifully—so I always have a delicious homemade meal ready when I need it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meat sauce:

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

For the cheese layer:

• 1½ cups ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided

For the pasta:

• 9 lasagna noodles, cooked and drained
• Salt (for pasta water)

Directions

1. Make the Meat Sauce
   I heat olive oil in a large skillet over medium heat, then add the ground beef and diced onion. I cook them until browned, about 7 to 8 minutes. Next, I stir in the minced garlic and let it cook for one more minute. I pour in the marinara sauce, add Italian seasoning, and season with salt and pepper. Then I reduce the heat and let it simmer for 10 minutes.
2. Mix the Cheese Filling
   In a medium bowl, I combine the ricotta cheese, egg, grated Parmesan, and 1 cup of mozzarella. I stir it until everything is evenly blended.
3. Assemble the Lasagna
   I preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, I start with a thin layer of meat sauce on the bottom. Then I layer 3 cooked noodles, half the ricotta mixture, more meat sauce, and some mozzarella. I repeat this step: 3 noodles, the rest of the ricotta, more sauce, and more mozzarella. Finally, I place the last 3 noodles on top, add the remaining meat sauce, and sprinkle with the rest of the mozzarella.
4. Bake
   I cover the dish with foil and bake for 25 minutes. Then I uncover and bake for another 15 to 20 minutes until it’s bubbling and golden on top. After baking, I let it rest for 10 to 15 minutes before slicing and serving.

Servings and timing

Servings: 8–10
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Variations

I like to switch things up with these tweaks:

• Shortcut: I sometimes use oven-ready noodles to skip boiling.
• Add veggies: I stir in spinach, chopped zucchini, or mushrooms to the meat sauce.
• Cheese blend: A mix of provolone, fontina, or part-skim mozzarella gives it a unique flavor.
• Make-ahead: I assemble the whole lasagna a day before and bake it when I’m ready.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through, or I microwave individual slices. When I want to freeze it, I wrap the unbaked or baked lasagna tightly and freeze for up to 3 months. I thaw it in the fridge overnight and bake as directed.

FAQs

Can I use cottage cheese instead of ricotta?

Yes, I’ve used cottage cheese before when I’m out of ricotta. It has a milder flavor and a looser texture but still works well in the cheese filling.

How do I prevent watery lasagna?

I simmer the sauce until thick and let the lasagna rest after baking. This helps it set and makes slicing easier.

Can I assemble this lasagna ahead of time?

Absolutely. I often assemble it the night before, cover it tightly, and refrigerate. It bakes beautifully the next day.

What’s the best way to reheat leftovers?

For best results, I reheat it in the oven at 350°F covered with foil. If I’m short on time, I microwave individual slices for 2–3 minutes.

Can I freeze individual portions?

Yes. I slice cooled lasagna into squares, wrap them individually, and freeze. Then I can grab and reheat just one serving whenever I need it.

Conclusion

This Easy Classic Homemade Lasagna brings the traditional, comforting layers I love to the table with minimal effort. Whether I’m prepping for a gathering or stocking the freezer, it’s a reliable go-to that always delivers. With tender noodles, rich meat sauce, and melty cheese, this lasagna earns its place in my recipe rotation again and again.

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