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The Best Homemade Lasagna Recipe: Rich Meat Sauce and Creamy Ricotta

Close-up of a thick, cheesy slice of homemade lasagna showing layers of pasta, meat sauce, and melted cheese.
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You deserve a truly satisfying, classic Italian-American comfort dish. This recipe delivers rich layers of savory meat sauce, creamy ricotta cheese filling, and perfectly melted mozzarella. It is the ultimate hearty family dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  2. Prepare the meat sauce: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup of Parmesan cheese. Mix well until fully combined.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with a final layer of noodles and sprinkle the remaining mozzarella and a little extra Parmesan cheese over the top.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving. This helps the layers set for clean cuts.

Notes

  • For a richer sauce, substitute half of the ground beef with ground Italian sausage.
  • If you are making this ahead of time, assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use oven-ready noodles if you want to skip boiling the pasta, but adjust the sauce liquid slightly to ensure enough moisture for cooking.

Nutrition

Find it online: https://tastytribune.com/best-homemade-lasagna-recipe/