The Best Lasagna Recipe
I’ve made this lasagna more times than I can count — it’s the kind of recipe that turns a hectic weeknight into a cozy family dinner and becomes the star at potlucks. Layered noodles, a savory beef-and-marinara sauce, creamy ricotta, and melted mozzarella make it comfort food that’s reliably crowd-pleasing and easy enough for home cooks to master.
Why you’ll love this dish
This lasagna hits the sweet spot between comfort and simplicity. It uses pantry-friendly ingredients, assembles quickly, and feeds a crowd without fancy techniques. It’s perfect for weeknight dinners when you want something satisfying, or for making ahead for holidays and gatherings.
“A perfect balance of cheesy, meaty, and saucy — the kind of lasagna everyone asks for seconds on.”
What makes it special:
- Budget-friendly: ground beef and jarred marinara keep costs down.
- Kid-approved: mild flavors and gooey cheese are universally appealing.
- Make-ahead friendly: assemble in advance or freeze portions.
- Flexible: easy to swap proteins, cheeses, or add vegetables.
Step-by-step overview
Before you open the oven, here’s how this lasagna comes together so you know what to expect:
- Boil the noodles according to package instructions and set aside.
- Brown ground beef with onion and garlic; add marinara, Italian seasoning, and parsley; simmer.
- Mix ricotta with an egg for stability and seasoning.
- Layer sauce, noodles, ricotta mixture, mozzarella, and Parmesan in a baking dish.
- Cover and bake until bubbly, then uncover to brown the top. Let rest before cutting.
This short roadmap helps you pace prep and oven time.
What you’ll need
- Lasagna noodles (regular or no-boil; see notes below)
- 1 onion, finely chopped
- 1 lb ground beef (or ground turkey/Italian sausage)
- 3 cloves garlic, minced
- 48 oz marinara sauce (about 3 cups)
- Salt, pepper, and Italian seasoning to taste
- Fresh parsley, chopped (about 1–2 tbsp)
- 1 egg
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella cheese (low-moisture preferred)
- ½ cup grated Parmesan cheese
Substitution notes:
- No-boil noodles: skip pre-cooking; add a little extra sauce.
- Cheese alternatives: use cottage cheese in place of ricotta, or a 50/50 mix of ricotta and mascarpone for extra silkiness.
- Meat swaps: ground turkey for a lighter version; Italian sausage for more flavor.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to the package. Drain and lay flat on a tray to prevent sticking.
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 6–8 minutes. Drain excess fat if needed.
- Add minced garlic and cook 30 seconds until fragrant.
- Pour in the marinara sauce. Stir in Italian seasoning, chopped parsley, and salt and pepper to taste. Lower the heat and simmer 10–15 minutes to meld flavors.
- In a medium bowl, combine ricotta cheese and the egg. Season with a pinch of salt and pepper and mix until smooth.
- Grate or shred the mozzarella if not pre-shredded.
- Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish.
- Place a layer of noodles over the sauce. Spoon and spread a third of the meat sauce over the noodles. Dollop and spread half of the ricotta mixture. Sprinkle with about a third of the mozzarella and a little Parmesan.
- Repeat layers: noodles, sauce, remaining ricotta, more mozzarella and Parmesan. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and Parmesan on top.
- Cover the dish tightly with foil (tent it slightly so cheese doesn’t stick).
- Bake covered for 35–40 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let the lasagna rest 10–15 minutes before slicing. This helps it set and makes clean slices.
How to plate and pair
- Slice into generous squares and plate with a wide spatula to keep layers intact.
- Pair with a crisp green salad (arugula, lemon, and shaved Parmesan) and garlic bread for classic comfort.
- For wine: a medium-bodied red like Chianti or Sangiovese complements the tomato and beef.
- For a lighter meal: serve with a simple citrus-dressed fennel salad or steamed green beans.
Storage and reheating tips
- Refrigerator: Cool lasagna to room temperature (no more than 2 hours), cover tightly, and refrigerate for up to 3–4 days.
- Freezing: Wrap tightly with plastic wrap and foil or freeze in an airtight container for up to 3 months. Freeze before or after baking. If baking from frozen, add extra baking time and cover until heated through.
- Reheating: For a whole or large portion, cover with foil and bake at 350°F (175°C) until heated through (internal temperature 165°F / 74°C). For individual slices, microwave on medium-high for 1–2 minutes, or bake in a small oven-safe dish at 350°F until warmed.
- Food safety: Always reheat to 165°F and avoid leaving perishable foods at room temperature for longer than 2 hours.
Pro chef tips
- Rest before slicing: a 10–15 minute rest yields neater slices and prevents collapse.
- Drain fat: removing excess fat after browning the beef prevents a greasy sauce.
- Salt carefully at each stage: season the ricotta lightly, the meat while cooking, and taste the sauce before assembling.
- Prevent watery lasagna: use low-moisture mozzarella and avoid over-saucing the layers. If your marinara is extra watery, simmer it down or drain a little liquid.
- Edge browning: if the edges brown too quickly, cover with foil partway through baking.
- Make ahead: assemble the lasagna, cover, and refrigerate for up to 24 hours before baking — great for entertaining.
Creative twists
- Vegetable-forward: sauté zucchini, mushrooms, and spinach into the sauce, or swap half the meat for roasted eggplant slices for a lighter texture.
- Sausage & herb: use Italian sausage and add fresh basil for a bolder flavor profile.
- White lasagna: replace marinara with a béchamel and use spinach and ricotta for a classic alternative.
- Gluten-free: use gluten-free lasagna noodles or thinly sliced roasted vegetables (eggplant/zucchini) as noodle substitutes.
- Vegan: use crumbled tofu or cashew-based ricotta, vegan mozzarella, and plant-based meat crumbles.
Your questions answered
Q: How long does this lasagna take to make from start to finish?
A: Active prep is about 30–40 minutes (browning, boiling noodles, assembling). Bake time is roughly 45–55 minutes plus a 10–15 minute rest. Plan for about 1 hour 30 minutes total.
Q: Can I use no-boil lasagna noodles?
A: Yes. No-boil noodles work well and save time. Use a little extra sauce to ensure the noodles hydrate during baking. No need to pre-cook.
Q: Can I make this ahead or freeze it?
A: Absolutely. Assemble and refrigerate up to 24 hours before baking, or freeze for up to 3 months. If frozen unbaked, bake covered and add 20–30 minutes to the baking time.
Q: My lasagna was watery — how do I fix that next time?
A: Use low-moisture mozzarella, simmer marinara to concentrate it, drain excess fat from the meat, and avoid over-saucing each layer. Also let the baked lasagna rest to let juices set.
Q: What’s a good ricotta substitute?
A: Cottage cheese (blended for smoothness), mascarpone mixed with a little milk, or tofu-based ricotta for a vegan option.
Conclusion
This lasagna is a reliable classic: straightforward, adaptable, and comforting. If you want to explore variations or follow a trusted video guide, check out the World’s Best Lasagna Recipe (with Video) for technique tips and the Easy Homemade Lasagna Recipe – Spend With Pennies for helpful make-ahead advice and timing estimates.
Classic Comfort Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to the package. Drain and lay flat on a tray to prevent sticking.
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 6–8 minutes. Drain excess fat if needed.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the marinara sauce. Stir in Italian seasoning, chopped parsley, and salt and pepper to taste. Lower the heat and simmer for 10–15 minutes to meld flavors.
- In a medium bowl, combine ricotta cheese and the egg. Season with a pinch of salt and pepper and mix until smooth.
- Spread a thin layer of meat sauce across the bottom of a 9x13-inch baking dish.
- Place a layer of noodles over the sauce. Spoon and spread a third of the meat sauce over the noodles. Dollop and spread half of the ricotta mixture. Sprinkle with about a third of the mozzarella and a little parmesan.
- Repeat layers: noodles, sauce, remaining ricotta, more mozzarella and parmesan. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and parmesan on top.
- Cover the dish tightly with foil (tent it slightly so cheese doesn’t stick).
- Bake covered for 35–40 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes clean slices.
