Lasagna Recipe​ (with Video)

​Lasagna Recipe: Lasagna isn’t just food. It’s a warm hug in a baking dish.

Layers of tender pasta, rich meat sauce, creamy cheese, and bubbling golden perfection on top — it’s comfort food royalty. Whether you’re cooking for family dinner, meal prep, or a special occasion, this lasagna recipe will give you restaurant-quality results right in your kitchen.

Ready? Let’s build it layer by layer.

What Is Lasagna?

Lasagna is a classic Italian baked pasta dish made by layering flat pasta sheets with meat sauce (ragù), béchamel or ricotta mixture, and cheese, then baking until bubbly and golden.

Think of it like building a delicious skyscraper. Each layer has a job. Together, they create magic.

Why This Lasagna Recipe Works

• Rich, slow-simmered meat sauce
• Perfectly seasoned ricotta mixture
• Balanced cheese layers
• Proper layering technique
• Clear baking instructions

No dry pasta. No watery mess. No bland bites.

Just bold, balanced flavor in every forkful.

Ingredients You’ll Need

Here’s everything required to make a classic beef lasagna.

For the Meat Sauce

• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 4 garlic cloves (minced)
• 1 lb (450g) ground beef
• 1 lb (450g) Italian sausage (optional but recommended)
• 28 oz crushed tomatoes
• 15 oz tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Fresh parsley (optional)

For the Cheese Mixture

• 15 oz ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon chopped parsley

For Assembly

• 9–12 lasagna noodles
• Extra mozzarella for topping
• Extra Parmesan for garnish

Choosing the Best Ingredients

Great lasagna starts at the grocery store.

• Use full-fat ricotta for creaminess.
• Freshly shred mozzarella (it melts better).
• Choose high-quality canned tomatoes.
• Italian sausage adds depth of flavor.

Good ingredients = unforgettable lasagna.

Kitchen Tools Required

• Large skillet or saucepan
• Mixing bowl
• 9×13 baking dish
• Aluminum foil
• Wooden spoon
• Sharp knife

Simple tools. Big results.

Step-by-Step Guide to Making Lasagna

Let’s get into the heart of this recipe.

Step 1 – Prepare the Meat Sauce

In a large skillet, cook ground beef or sausage over medium heat until browned. Drain excess fat, then add chopped onions and garlic. Stir in marinara sauce, salt, pepper, and Italian seasoning. Let it simmer for 10–15 minutes to deepen the flavor.

Step 2 – Prepare the Cheese Mixture

In a bowl, combine ricotta cheese, one egg, grated Parmesan, chopped parsley, salt, and pepper. Mix until smooth and well blended.

Step 3 – Cook the Noodles

Boil lasagna noodles according to package instructions until al dente. Drain and lay them flat on parchment paper to prevent sticking. (You can skip this step if using oven-ready noodles.)

Step 4 – Preheat and Layer

Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a baking dish. Add a layer of noodles, followed by ricotta mixture, meat sauce, and shredded mozzarella. Repeat the layers until ingredients are used, finishing with sauce and mozzarella on top.

Step 5 – Bake to Perfection

Cover with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is bubbly and golden.

Step 6 – Rest and Serve

Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes serving easier. Serve warm and enjoy.

Baking Tips for Perfect Texture

• Don’t overload sauce (prevents sogginess)
• Use enough cheese to bind layers
• Rest before slicing
• Use al dente noodles

Lasagna is architecture. Stability matters.

Common Mistakes to Avoid

1. Skipping the simmer on sauce
2. Using too much liquid
3. Not seasoning properly
4. Cutting immediately after baking
5. Overcooking noodles

Avoid these and you’re golden.

Lasagna Variations

Classic Beef Lasagna

Use ground beef + sausage.

Chicken Lasagna

Replace beef with shredded chicken.

Vegetarian Lasagna

Add spinach, mushrooms, zucchini.

White Lasagna

Use béchamel instead of tomato sauce.

Lasagna adapts beautifully.

How to Make Lasagna Ahead of Time

Assemble up to 24 hours before baking.

Cover tightly and refrigerate.

Add 10–15 extra minutes to baking time.

Perfect for entertaining.

How to Store and Freeze Lasagna

Refrigerator: 3–4 days in airtight container.

Freezer: Up to 3 months.

To freeze:

• Cool completely
• Wrap tightly in plastic + foil
• Label with date

Reheat covered at 350°F until warmed through.

What to Serve with Lasagna

• Garlic bread
• Caesar salad
• Roasted vegetables
• Red wine

Balance richness with freshness.

Nutritional Overview (Approximate)

Per serving (based on 12 servings):

• Calories: 450–550
• Protein: 30g
• Carbs: 35g
• Fat: 25g

Hearty. Filling. Satisfying.

Pro Tips for Restaurant-Quality Lasagna

• Simmer sauce longer for deeper flavor
• Add a splash of red wine to sauce
• Use fresh herbs if possible
• Shred your own cheese
• Let rest before cutting

Professional results come from small details.

FAQs about Lasagna Recipe

1. Can I use no-boil noodles?

Yes, no-boil (oven-ready) noodles work perfectly. Just make sure to add slightly more sauce than usual so the noodles absorb enough moisture while baking. This prevents them from turning dry or undercooked.

2. Why is my lasagna watery?

Watery lasagna usually happens when there’s too much sauce or excess moisture from ingredients like vegetables. Not letting the lasagna rest after baking can also cause it to fall apart. Allow it to sit for at least 10–15 minutes before slicing so it sets properly.

3. Can I make lasagna without ricotta?

Yes, you can substitute ricotta with béchamel sauce for a creamier texture, or use cottage cheese as a lighter alternative. Both options work well and still deliver a rich, satisfying result.

4. How do I know it’s fully cooked?

Lasagna is fully cooked when the internal temperature reaches 165°F (74°C). The cheese should be melted and bubbly, and the edges lightly golden.

5. Can I freeze unbaked lasagna?

Absolutely. Wrap it tightly in plastic wrap and foil before freezing. When ready to bake, cook it straight from frozen, adding extra baking time to ensure it heats through completely.

Conclusion

Lasagna isn’t complicated — it’s layered love.

When you balance rich sauce, creamy cheese, and tender pasta, you create something unforgettable. Follow these steps carefully, respect each layer, and you’ll never need store-bought again.

Now it’s your turn.

Build it. Bake it. Slice it. Enjoy it.