Classic Homemade Lasagna

Tired of lasagna that ends up a watery, sloppy mess? You know, the kind where you can’t even get a clean slice out of the pan. It’s a classic dish, but it can go wrong in so many ways.

I’ve been there. After years in different kitchens, I’ve seen every lasagna mistake you can make.

This recipe is different. It’s the one I use at home. It’s simple, it’s foolproof, and it gives you perfect, layered slices every single time. Let’s get it right.

What You’ll Need

Here’s a quick list of everything you’ll need for this lasagna. It looks like a lot, but most of it is probably already in your kitchen.

For the Meat Sauce:

• 1 pound ground beef (80/20 is good)
• 1 pound Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 28-ounce can of crushed tomatoes
• 15-ounce can of tomato sauce
• 6-ounce can of tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste

For the Cheese Filling & Pasta:

• 15 ounces whole milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 pound lasagna noodles
• 16 ounces whole milk mozzarella cheese, shredded

Tools You’ll Need

You don’t need anything fancy. Just some basic kitchen gear will do the job.

Tool	Purpose
Large Pot	Boiling Noodles
Large Skillet	Making Meat Sauce
9×13 Baking Dish	Assembling & Baking
Mixing Bowls	Cheese Mixture
Spatula	Spreading Layers

Pro Tips

I’ve made hundreds of lasagnas. These little tricks make a huge difference between a good lasagna and a great one.

• Shred Your Own Cheese: Pre-shredded cheese has anti-caking stuff on it. It doesn’t melt as well. Grating your own mozzarella from a block makes it much gooier.
• Don’t Overcook the Noodles: Boil your noodles until they are just bendy but still have a bite (al dente). They’ll finish cooking in the oven. Mushy noodles ruin everything.
• Let It Rest: This is the most important tip. After you take the lasagna out of the oven, let it sit for at least 15-20 minutes. This lets it set up so you can cut clean, beautiful slices.

How to Make Classic Homemade Lasagna

This part is easy. Just follow these steps, and you can’t go wrong.

Step 1: In a large skillet, cook the ground beef and Italian sausage over medium-high heat until browned. Drain off the extra grease.

Step 2: Add the diced onion and cook until it’s soft. Stir in the minced garlic and cook for one more minute until you can smell it.

Step 3: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, and basil. Season with salt and pepper. Let the sauce simmer on low for at least 30 minutes. A longer simmer makes it better.

Step 4: While the sauce simmers, cook the lasagna noodles according to the package directions. Drain them and lay them flat so they don’t stick together.

Step 5: Preheat your oven to 375°F (190°C).

Step 6: In a medium bowl, mix the ricotta cheese, egg, grated Parmesan, and fresh parsley. Season with a pinch of salt and pepper.

Step 7: Now, let’s build the lasagna. Spread a thin layer of meat sauce on the bottom of your 9×13 baking dish.

Step 8: Arrange a single layer of noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with about one-third of the shredded mozzarella.

Step 9: Repeat the layers: meat sauce, noodles, the rest of the ricotta, and another third of the mozzarella.

Step 10: Finish with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella and Parmesan cheese on top.

Step 11: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 25 minutes, or until the top is bubbly and golden brown.

Step 12: Let the lasagna rest on the counter for 15-20 minutes before cutting and serving.

Substitutions and Variations

Don’t have something on the list? Want to change it up? No problem.

Original Ingredient	Substitution Idea
Ground Beef/Sausage	Ground Turkey
Meat (Any)	Sliced Mushrooms
Ricotta Cheese	Cottage Cheese (drained)
Mozzarella	Provolone Mix

You can also add a layer of cooked spinach (make sure you squeeze out all the water!) or thinly sliced zucchini to the ricotta layers.

Make-Ahead Tips

Lasagna is perfect for making ahead of time.

Assemble the entire lasagna but do not bake it. Cover it tightly with plastic wrap and then foil. You can keep it in the fridge for up to 2 days or freeze it for up to 3 months.

If baking from frozen, let it thaw in the fridge overnight first, then bake as directed. You might need to add 10-15 minutes to the covered baking time.

Nutrition, Swaps, and Pairings

This is comfort food, not diet food. But you can make a few changes if you like.

• For a Lighter Version: Use lean ground turkey, part-skim ricotta, and part-skim mozzarella. You can also use whole wheat lasagna noodles.
• Meal Pairings: A simple green salad with a vinaigrette dressing is perfect. Garlic bread is a must for soaking up extra sauce.

Leftovers and Storage

Leftover lasagna is sometimes even better the next day.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices.

To reheat, you can use the microwave. For best results, heat it in the oven at 350°F until warmed through.

FAQs

Here are some common questions people ask.

Q1. Why did my lasagna turn out watery?
Ans: This usually happens for two reasons. Either your meat sauce was too thin, or you didn’t let the lasagna rest after baking. Simmering the sauce thickens it, and resting lets everything firm up.

Q2. Can I use no-boil lasagna noodles?
Ans: You can, but I find they can sometimes be a little chewy. If you use them, you might need to add a little extra sauce, as they absorb more liquid while baking.

Q3. Can I make this vegetarian?
Ans: Absolutely. Just leave out the meat. To replace it, you can sauté chopped mushrooms, zucchini, and bell peppers and add them to your tomato sauce.

Wrapping Up

See? Making amazing lasagna from scratch isn’t that scary. With a few simple steps, you get a perfect, delicious meal that everyone will love.

Now it’s your turn. Give this recipe a try and let me know how it goes. Leave a comment below with your results or any questions you have