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lasagna recipe

Best Homemade Lasagna Recipe

A rich and comforting classic lasagna recipe made with layers of tender pasta, savory meat sauce, creamy ricotta, and melted cheese, perfect for family dinners and special occasions.
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Prep Time 25 minutes
Cook Time 1 hour
15 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Main Course / Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

12 sheets lasagna noodles
500 g ground beef
2 cups tomato sauce
1 cup ricotta cheese
2 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese
1 egg
2 cloves garlic (minced)
1 onion (chopped)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried basil

Equipment

  • 1 Baking dish
  • 1 Large pan
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Knife

Method
 

Heat olive oil in a large pan over medium heat, then add chopped onion and garlic, cooking until soft and fragrant.
    Add ground beef and cook until browned, breaking it apart as it cooks.
      Pour in tomato sauce, add salt, pepper, oregano, and basil, then let it simmer for 20–30 minutes.
        In a bowl, mix ricotta cheese with egg and parmesan until smooth.
          Preheat your oven to 180°C (350°F).
            Spread a thin layer of sauce at the bottom of a baking dish.
              Add a layer of lasagna noodles, followed by ricotta mixture, meat sauce, and mozzarella cheese.
                Repeat the layers until ingredients are used, finishing with mozzarella on top.
                  Cover with foil and bake for 30 minutes.
                    Remove foil and bake for another 15 minutes until golden and bubbly.
                      Let the lasagna rest for 10–15 minutes before slicing and serving.

                        Notes

                        • You can replace ground beef with chicken or vegetables for a lighter version.
                        • Letting the lasagna rest before cutting helps keep the layers intact.
                        • This dish tastes even better the next day after flavors develop more.