Name: Classic Homemade Lasagna
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 12 pieces lasagna noodles (Regular or no-boil; see note); 1 lb ground beef (80/20 gives good flavor); 1 lb Italian sausage (Mild or hot, casings removed); 2 cups ricotta cheese (Whole-milk ricotta is richer); 1 large egg (Beaten into ricotta for stability); 3 cups shredded mozzarella cheese (Part-skim or whole-milk); 1/2 cup grated Parmesan cheese; 2 cups marinara sauce (Use a good-quality jar or homemade); 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper (To taste)

I grew up with lasagna on Sunday nights — the bubbly cheese, the meaty sauce, the way it holds together when you slice it. This Classic Homemade Lasagna is that comforting, crowd-pleasing dish you turn to when you want to feed a family, impress guests, or freeze portions for busy weeknights. It’s straightforward, flavorful, and forgiving — ideal if you want a reliable lasagna recipe that tastes like home.

What makes this recipe special

This lasagna balances savory browned beef and Italian sausage with a creamy ricotta layer and plenty of gooey mozzarella. It’s not fussy: store-bought marinara keeps things quick, while the ricotta-and-egg mix gives the interior a custardy texture that stays put when you slice. It’s also adaptable — easy to scale, freeze, or tweak for dietary needs.

“A perfect weeknight comfort dish — rich, family-friendly, and even better the next day.” — a longtime dinner-table favorite

How this recipe comes together

Step-by-step overview so you know what to expect:

Boil noodles until al dente and drain.
Brown ground beef and Italian sausage, then simmer briefly with marinara and Italian seasonings.
Mix ricotta with a beaten egg for structure and a silky texture.
Layer sauce, noodles, ricotta, and mozzarella in a 9×13-inch pan (three layers).
Cover, bake until hot, then uncover to brown the cheese.
Rest 10–15 minutes before slicing so pieces hold together.

Gather these items

Ingredient list (serves about 8):

12 lasagna noodles (regular or no-boil; see note)
1 lb ground beef (80/20 gives good flavor)
1 lb Italian sausage (mild or hot, casings removed)
2 cups ricotta cheese (whole-milk ricotta is richer)
1 large egg (beats into ricotta for stability)
3 cups shredded mozzarella cheese (part-skim or whole-milk)
2 cups marinara sauce (use a good-quality jar or homemade)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Notes and substitutions:

Swap ground turkey or plant-based crumbles for a lighter or vegetarian version (use mushrooms or lentils to add texture).
No-boil noodles save time — add a little extra sauce to compensate.
Use fresh herbs (1 tbsp chopped basil) in place of dried for a brighter finish.

How to prepare it

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles per package directions until al dente. Drain and lay flat to prevent sticking.
Heat a large skillet over medium. Brown the ground beef and Italian sausage, breaking it up as you go. Cook until no pink remains. Drain any excess fat.
Add marinara, oregano, basil, garlic powder, onion powder, and salt and pepper to the meat. Stir and simmer for about 5 minutes to let flavors meld.
In a medium bowl, combine ricotta cheese, the beaten egg, and a pinch of salt and pepper. Mix until smooth.
Spoon a thin layer of meat sauce into the bottom of a 9×13-inch baking dish.
Lay 4 lasagna noodles over the sauce in a single layer. Spread half the ricotta mixture over the noodles. Sprinkle with one-third of the mozzarella. Add a layer of meat sauce on top.
Repeat: 4 noodles, remaining ricotta, another third of the mozzarella, and more sauce.
Finish with the last 4 noodles, remaining meat sauce, and the last third of mozzarella. Sprinkle Parmesan cheese evenly on top.
Cover tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for 15 more minutes, until the cheese is bubbly and lightly golden.
Let the lasagna cool for 10–15 minutes before slicing and serving to ensure clean portions.

What to serve it with

A crisp green salad (arugula or romaine) dressed with lemon vinaigrette to cut the richness.
Garlic bread or a crusty baguette for sopping up sauce.
Roasted vegetables (broccoli, zucchini, or bell peppers) for color and balance.
Serve with a simple red wine (Chianti or Sangiovese) or a chilled Italian soda for kids.

How to store & freeze

Refrigerate: Cool to room temperature, then cover and refrigerate within 2 hours. Keeps 3–4 days.
Reheat: Bake individual slices at 350°F until warmed through (about 20 minutes) or microwave covered at 70% power until hot; aim for 165°F internal temperature.
Freeze: Wrap whole or portioned lasagna tightly in plastic wrap and foil or use an airtight container. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety tip: Always reheat leftovers to 165°F and never refreeze thawed lasagna unless heated first.

Pro chef tips

Don’t overcook noodles. Al dente noodles finish cooking in the oven and you want structure, not mush.
Drain excess fat from the browned meat to prevent a greasy sauce.
The egg in the ricotta helps slices hold together; don’t skip it unless you have an alternative binder like a little mascarpone.
Let it rest: resting reduces weeping and makes slicing clean.
For a perfect browned top, remove foil for the last bake and finish with a 1–2 minute broil on high — watch it closely.

Creative twists

Vegetarian: Swap the meat for a mushroom-lentil ragu or layers of roasted eggplant and zucchini.
Béchamel: Replace ricotta with a classic béchamel (white sauce) for an Italian trattoria-style lasagna.
Mexican-style: Use seasoned ground beef, salsa instead of marinara, and cheddar/pepper jack cheeses for a Tex-Mex bake.
Gluten-free: Use gluten-free lasagna noodles or thinly sliced zucchini as noodle layers.
Cheesy upgrade: Stir a cup of shredded provolone into the mozzarella for extra depth.

Your questions answered

Q: Can I assemble this lasagna ahead of time?
A: Yes — assemble, cover tightly, and refrigerate for up to 24 hours before baking. If you refrigerate longer, expect slightly softer noodles. For longer storage, freeze.

Q: Can I use no-boil lasagna noodles?
A: Absolutely. Use them as directed on the package. Add a little extra sauce if your layers seem dry, since no-boil noodles absorb more liquid during baking.

Q: How long does this take from start to finish?
A: Active prep is about 30–40 minutes (browning meat, mixing cheese, layering). Total time including baking and resting is roughly 1 hour 15 minutes.

Q: Can I make this dairy-free?
A: Substitute dairy-free ricotta and mozzarella alternatives. Use nutritional yeast and a dairy-free Parmesan-style topping. Texture will differ slightly.

Q: Is it safe to freeze a cooked lasagna?
A: Yes. Wrap tightly and freeze up to 3 months. Thaw fully in the fridge before reheating for best texture.

Conclusion

If you’re after a dependable lasagna that feeds a crowd and freezes well, this Classic Homemade Lasagna is an excellent go-to. For another tested approach to layering and seasoning, compare techniques with this detailed Classic Lasagna Recipe. If you want a version with step-by-step photos and extra tips, this Classic Homemade Lasagna Recipe – Simply Scratch is a great visual companion.