Homemade Lasagna

There’s nothing quite as comforting as a bubbling pan of Homemade Lasagna fresh from the oven. Layers of tender lasagna noodles, hearty meat sauce, creamy filling, and plenty of gooey melted mozzarella come together to create a classic family dinner everyone will look forward to.

Love lasagna and want more? Then try our Spinach Mushroom Lasagna or our Amazing Veggie Lasagna.

I tested and retested lasagnas until I came to make this one for the past two years. I wanted the perfect lasagna, something that is drool-worthy yet doesn’t consume a ton of your time. For me, I think this is the perfect lasagna. Give it a try!

Lasagna Ingredients

A great lasagna is all about balancing the layers. You want enough sauce to keep the noodles tender, a flavorful cheese mixture for richness, and plenty of mozzarella for that irresistible golden, bubbly topping.

How to Make Lasagna

Making the Sauces

In a large skillet, brown the ground beef and sausage over medium heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, drain the grease and remove to a bowl and set aside.

In the same skillet over medium heat, add the olive oil; when the oil is hot, add the chopped onions to the skillet and cook for 2-3 minutes or until just softened. Add the garlic in the last 30 seconds, stirring, being careful not to let it burn.

Add the can of tomatoes with the juices and squish them in the skillet, then add the tomato sauce and stir to combine. Add the Italian seasoning, Kosher salt and fresh ground pepper to taste; stir to combine. Cover and allow to simmer for 20 – 30 minutes on low heat, stirring occasionally. Right before using the red sauce, stir in the cooked ground beef and sausage crumble.

While the red sauce simmers, cook the pasta for about 1/2 the time that the package directions say, drain in a colander and drizzle with a bit of olive oil to prevent them from sticking together and set aside. Keep in mind that the pasta will continue to cook in the oven.

To make the white sauce, add the butter to a medium saucepan or sauté pan. Heat over medium heat until the butter is melted. Add the flour, and cook for 1 – 2 minutes, stirring constantly. Gradually add the milk, whisking until smooth. Season with Kosher salt and fresh ground pepper. Simmer gently over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens, about 5 – 7 minutes. Remove from the heat and set aside.

Building

Preheat your oven to 350 degrees F. while you build the lasagna.

Lightly coat a 9 x 13-inch pan with cooking spray.

Start the assembly by spooning 1/2 cup of the red sauce into the bottom of the pan, then lay 3 lasagna noodles on top of the sauce. Spread 1/3 of the red sauce over the noodles, followed by 1/3 of the white sauce. Sprinkle 1/3 of the parmesan and mozzarella cheeses over the white sauce, spreading to the edges.

Top with a second layer of noodles, then the red sauce, the white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, the remaining red sauce, white sauce, and the cheeses.

Baking

Bake in the preheated 350-degree F. oven for 40 – 50 minutes, or until the lasagna is hot and bubbling. Allow to rest for at least 15 – 20 minutes or longer before serving so it can be sliced.

Recipe Pro Tips

Tips for the Best Homemade Lasagna

• Don’t overcook the noodles. If using traditional lasagna noodles, cook them just until al dente since they’ll continue cooking in the oven.
• Season every layer. Well-seasoned meat sauce and cheese filling make a big difference in the finished dish.
• Don’t skimp on the sauce. Enough sauce helps keep the lasagna moist and flavorful.
• Use freshly shredded cheese. It generally melts more smoothly than packaged pre-shredded cheese.
• Spread the layers evenly. This ensures every slice has plenty of noodles, sauce, and cheese.
• Let the lasagna rest. Wait about 15–20 minutes before slicing so the layers can set, and your pieces hold together better.

Pin it HERE!!

Pin it HERE!!

Homemade Lasagna Recipe

Tara Noland

This hearty baked lasagna is perfect for Sunday supper, holidays, entertaining, or feeding a hungry crowd. It’s also an excellent make-ahead meal because you can assemble it in advance and bake it when you’re ready to eat.

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Prep Time 35 minutes mins

Cook Time 45 minutes mins

Rest time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dinner

Cuisine Italian

Servings 12 servings

Calories 489 kcal

Ingredients

 

Lasagna:

• 9 regular lasagna noodles do not use no-boil noodles
• 1 lbs. mozzarella grated
• 8 oz. Parmesan cheese grated

Red Sauce:

• 1 lbs. lean ground beef
• 2 mild Italian sausages removed from its casing
• 1 tbsp olive oil
• 4 cloves garlic minced
• 1 cup onion chopped
• 28 oz can whole peeled San Marzano tomatoes
• 8 oz can tomato sauce
• 2 tsp Italian seasoning
• Kosher salt and fresh ground pepper to taste

White Sauce (bechamel sauce):

• 4 tbsp butter
• 1/4 cup AP flour
• 2 1/2 cups milk
• Kosher salt and freshly ground black pepper to taste
• Grating of fresh nutmeg or a pinch of ground nutmeg

Instructions

 

• In a large skillet, brown the ground beef and sausage over medium heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, drain the grease and remove to a bowl and set aside.
• In the same skillet over medium heat, add the olive oil; when the oil is hot, add the chopped onions to the skillet and cook for 2-3 minutes or until just softened. Add the garlic in the last 30 seconds, stirring, being careful not to let it burn.
• Add the can of tomatoes with the juices and squish them in the skillet, then add the tomato sauce and stir to combine. Add the Italian seasoning, Kosher salt and fresh ground pepper to taste; stir to combine. Cover and allow to simmer for 20 – 30 minutes on low heat, stirring occasionally. Right before using the red sauce, stir in the cooked ground beef and sausage crumble.
• While the red sauce simmers, cook the pasta for about 1/2 the time that the package directions say, drain in a colander and drizzle with a bit of olive oil to prevent them from sticking together and set aside. Keep in mind that the pasta will continue to cook in the oven.
• To make the white sauce, add the butter to a medium saucepan or sauté pan. Heat over medium heat until the butter is melted. Add the flour, and cook for 1 – 2 minutes, stirring constantly. Gradually add the milk, whisking until smooth. Season with Kosher salt and fresh ground pepper. Simmer gently over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens, about 5 – 7 minutes. Remove from the heat and set aside.
• Preheat your oven to 350 degrees F. while you build the lasagna.
• Lightly coat a 9 x 13-inch pan with cooking spray.
• Start the assembly by spooning 1/2 cup of the red sauce into the bottom of the pan, then lay 3 lasagna noodles on top of the sauce. Spread 1/3 of the red sauce over the noodles, followed by 1/3 of the white sauce. Sprinkle 1/3 of the parmesan and mozzarella cheeses over the white sauce, spreading to the edges. Top with a second layer of noodles, then the red sauce, the white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, the remaining red sauce, white sauce, and the cheeses.
• Bake in the preheated 350-degree F. oven for 40 – 50 minutes, or until the lasagna is hot and bubbling. Allow to rest for at least 15 – 20 minutes or longer before serving so it can be sliced.

Equipment

MALACASA 4.4 QT Ceramic Casserole Dishes for Oven, 9×13 Baking Dishes, Red

Cambom Lemon Zester Grater Three-piece Suit – Heavy Duty Kitchen Tool for Parmesan Cheese, Ginger, Garlic, Nutmeg etc.

OXO Steel Lasagna Server

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 489kcalCarbohydrates: 27gProtein: 32gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 96mgSodium: 937mgPotassium: 559mgFiber: 2gSugar: 6gVitamin A: 767IUVitamin C: 9mgCalcium: 523mgIron: 3mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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