Welcome to my kitchen! Today I'm sharing my go-to recipe for Cheesy Homemade Lasagna. It's the kind of dish that fills your home with an irresistible aroma and brings everyone to the table with smiles. Whether it's a busy weeknight or a special Sunday dinner, this lasagna is a guaranteed crowd-pleaser.
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I've perfected this recipe over the years, balancing a hearty meat sauce with a silky béchamel and three kinds of cheese. It's easier than you think, and I'll walk you through every step so you can create a lasagna that's bubbling, golden, and absolutely delicious.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef
Use 80/20 ground beef for the best flavor. You can substitute with ground turkey or Italian sausage, just adjust seasoning.
1 medium onion, finely chopped
About 1 cup. Yellow or sweet onion works well. If you're short on time, use 1/2 cup frozen diced onion.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.
1 can (28 oz / 800g) crushed tomatoes
San Marzano tomatoes have the best flavor. No canned tomatoes? Use 3 cups fresh tomato puree.
2 tablespoons tomato paste
Adds depth and richness. You can omit if you don't have it, but it truly enhances the sauce.
1 teaspoon dried oregano
Or use 1 tablespoon fresh oregano, chopped. Italian seasoning also works.
1/2 teaspoon salt
Adjust to taste. Sea salt or kosher salt both fine.
1/4 teaspoon black pepper
Freshly ground is best.
1/2 cup (120ml) beef broth
Or water. Adds moisture to the sauce. Use low-sodium broth if possible.
12 lasagna noodles
About 12 sheets, or enough for 3 layers. Use oven-ready noodles to skip boiling.
2 cups (500g) ricotta cheese
Whole milk ricotta is creamiest. Cottage cheese can be substituted, blended for smoothness.
1 large egg
Helps bind the ricotta mixture.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is best. Pre-grated works too.
2 cups (200g) shredded mozzarella cheese
Low-moisture mozzarella melts best. Fresh mozzarella can be used but may release more water.
2 tablespoons fresh parsley, chopped
For garnish and flavor. Dried parsley can be used, but fresh is better.
Tips & Tricks
- Don't overcook the noodles if using regular ones: cook them al dente (about 1 minute less than package instructions) because they will continue to cook in the oven.
- Let the lasagna rest for 10-15 minutes after baking before slicing. This allows the layers to set, making it easier to cut and serve.
- If your sauce is too thick, add a little water or broth. If too thin, let it simmer longer to reduce.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven and Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
2. Cook the Meat Sauce
In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 8-10 minutes. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, salt, pepper, and beef broth. Simmer for 10 minutes to meld flavors.
3. Mix the Ricotta Filling
In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, and parsley. Mix well and set aside.
4. Cook the Noodles
If using regular noodles, cook in salted boiling water until al dente (about 8-9 minutes). Drain and rinse with cold water. If using oven-ready, skip this step.
5. Assemble the Lasagna
Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of the prepared dish. Place 4 noodles over the sauce, overlapping slightly. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining meat sauce, and sprinkle with 1/3 of the mozzarella. Repeat layers twice more, ending with a final layer of noodles, remaining sauce, and mozzarella.
6. Top with Parmesan
Sprinkle the remaining 1/4 cup Parmesan over the top.
7. Bake Covered
Cover the dish with foil (spray foil with non-stick spray to prevent sticking) and bake for 25 minutes at 375°F (190°C).
8. Bake Uncovered
Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C).
9. Rest and Serve
Let the lasagna rest for 10-15 minutes before slicing. This allows the layers to set. Garnish with extra parsley if desired.
Delicious Variations
Vegetarian
Substitute the ground beef with sautéed mushrooms, zucchini, and bell peppers. Use vegetable broth.
Spicy
Add 1/2 teaspoon red pepper flakes to the meat sauce and use hot Italian sausage instead of beef.
White Lasagna
Skip the tomato sauce and use a creamy alfredo sauce with spinach and chicken.
How to Store Cheesy Homemade Lasagna
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Wrap the baked or unbaked lasagna tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat individual portions in the microwave for 2-3 minutes, or in a 350°F (175°C) oven for about 20 minutes, until heated through.
Frequently Asked Questions
Q: Can I make lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance and keep it in the refrigerator. You may need to add 10-15 minutes to the baking time if baking from cold.
Q: Can I freeze lasagna?
Absolutely! Freeze the assembled but unbaked lasagna for up to 3 months. Bake from frozen at 375°F (190°C) for about 60-70 minutes, or until hot and bubbly.
Q: How do I prevent watery lasagna?
Make sure to drain the ground beef well and use low-moisture mozzarella. Also, let the lasagna rest after baking to allow the layers to set.
Q: Can I use cottage cheese instead of ricotta?
Yes, you can substitute cottage cheese. Blend it in a food processor until smooth for a similar texture, and drain any excess liquid.
Q: What can I serve with lasagna?
A crisp green salad and garlic bread are classic sides. It's also delicious with roasted vegetables.
I hope you enjoy making this Cheesy Homemade Lasagna as much as I do! If you try it, let me know in the comments below. Happy cooking!
Cheesy Homemade Lasagna
This Cheesy Homemade Lasagna is a comforting classic with rich meat sauce, creamy béchamel, and gooey melted cheese, perfect for family dinners.
🧂 Ingredients
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120ml) beef broth
- 12 lasagna noodles
- 2 cups (500g) ricotta cheese
- 1 large egg
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (200g) shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
📋 Instructions
- 1Preheat Oven and Prep Pan — Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
- 2Cook the Meat Sauce — In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 8-10 minutes. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, salt, pepper, and beef broth. Simmer for 10 minutes to meld flavors.
- 3Mix the Ricotta Filling — In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, and parsley. Mix well and set aside.
- 4Cook the Noodles — If using regular noodles, cook in salted boiling water until al dente (about 8-9 minutes). Drain and rinse with cold water. If using oven-ready, skip this step.
- 5Assemble the Lasagna — Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of the prepared dish. Place 4 noodles over the sauce, overlapping slightly. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining meat sauce, and sprinkle with 1/3 of the mozzarella. Repeat layers twice more, ending with a final layer of noodles, remaining sauce, and mozzarella.
- 6Top with Parmesan — Sprinkle the remaining 1/4 cup Parmesan over the top.
- 7Bake Covered — Cover the dish with foil (spray foil with non-stick spray to prevent sticking) and bake for 25 minutes at 375°F (190°C).
- 8Bake Uncovered — Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C).
- 9Rest and Serve — Let the lasagna rest for 10-15 minutes before slicing. This allows the layers to set. Garnish with extra parsley if desired.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
