Lasagna is a classic Italian dish loved by many. With layers of rich meat sauce, creamy ricotta, and gooey mozzarella, it’s a comforting meal perfect for any occasion. Whether you’re feeding a crowd or enjoying a quiet dinner at home, this homemade lasagna recipe will satisfy your cravings and warm your heart.
Why Make This Recipe
Why should you make homemade lasagna? First, it’s a hearty and delicious meal that brings family and friends together. It’s also customizable, allowing you to adjust ingredients to suit your taste. Plus, nothing beats the flavor of a dish made from scratch. This recipe is easy to follow and offers that fresh, homemade touch that store-bought versions cannot match.
How to Make Best Homemade Lasagna
Making lasagna is simple with the right steps. Follow this guide to create a delicious dish that everyone will love!
Ingredients:
- 1 lb sweet Italian sausage
- ¾ lb lean ground beef
- ½ cup minced onion
- 2 garlic cloves, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans canned tomato sauce
- 2 tbsp white sugar
- 1 ½ tsp dried basil leaves
- ½ tsp fennel seeds
- 1 tsp Italian seasoning
- 1 ½ tsp salt or to taste
- ¼ tsp ground black pepper
- 4 tbsp chopped fresh parsley
- 12 pre-cooked lasagna noodles
- 16 oz ricotta cheese
- 1 egg
- ¾ lb mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Directions:
- In a dutch oven over medium heat, cook the ground beef, Italian sausage, minced onion, and garlic until browned.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, basil, fennel seeds, Italian seasoning, and sugar.
- Add salt and pepper to taste. Sprinkle in two tablespoons of chopped parsley. Turn the heat to low and let the sauce simmer for 1 ½ hours, stirring occasionally.
- In a small mixing bowl, combine the ricotta cheese, egg, remaining two tablespoons of parsley, and ½ teaspoon of salt. Preheat the oven to 375°F.
- Assemble the lasagna in a 9 x 13-inch baking dish:
- First layer: Spread 1 ½ cups of the meat sauce.
- Second layer: Arrange the pre-cooked noodles over the meat sauce to cover.
- Third layer: Spread half of the ricotta mixture over the noodles.
- Fourth layer: Top the ricotta with a third of the mozzarella cheese slices.
- Fifth layer: Spoon 1 ½ cups of meat sauce over the mozzarella and sprinkle with ¼ cup of Parmesan cheese.
- Repeat the layers and finish with the remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil (spray the foil with oil spray to prevent sticking) and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes.
- Let the lasagna cool for 10 minutes before serving.
How to Serve Best Homemade Lasagna
Serve your lasagna warm alongside a fresh salad and garlic bread. You might want to add some extra Parmesan on top for those who love cheese. Enjoy this delicious meal with family and friends!
How to Store Best Homemade Lasagna
If you have leftovers, let the lasagna cool completely. Then, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. You can also freeze individual portions for later. Just thaw before reheating.
Tips to Make Best Homemade Lasagna
- Use good-quality meats for a richer sauce.
- Let the lasagna sit before cutting to help keep the layers together.
- Experiment with different cheeses like ricotta or provolone for added flavor.
- Don’t skip the simmering step! It enhances the sauce’s taste.
Variation
For a vegetarian option, you can replace the meat with layers of roasted vegetables like zucchini, mushrooms, and spinach. Adjust the sauce by adding more tomato paste and herbs for extra flavor.
FAQs
1. Can I make lasagna ahead of time?
Yes! You can assemble the lasagna a day in advance and store it in the fridge. Just bake it before serving.
2. Can I freeze lasagna?
Absolutely! Lasagna freezes well. Just make sure to wrap it tightly before storing. It can be frozen for up to three months.
3. How do I know when the lasagna is done?
The cheese should be melted, and the edges should be bubbly. If you use a thermometer, the internal temperature should reach 165°F.
Now you have everything you need to create the best homemade lasagna. Enjoy this comforting dish with your loved ones!
Best Homemade Lasagna
Ingredients
For the Meat Sauce
- 1 lb sweet Italian sausage
- ¾ lb lean ground beef
- ½ cup minced onion
- 2 cloves garlic, crushed
- 28 oz can crushed tomatoes
- 2 6 oz cans tomato paste
- 2 6.5 oz cans canned tomato sauce
- 2 tbsp white sugar
- 1 ½ tsp dried basil leaves
- ½ tsp fennel seeds
- 1 tsp Italian seasoning
- 1 ½ tsp salt or to taste
- ¼ tsp ground black pepper
- 4 tbsp chopped fresh parsley
For the Lasagna Assembly
- 12 pieces pre-cooked lasagna noodles
- 16 oz ricotta cheese
- 1 piece egg
- ¾ lb mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Instructions
Preparation
- In a dutch oven over medium heat, cook the ground beef, Italian sausage, minced onion, and garlic until browned.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, basil, fennel seeds, Italian seasoning, and sugar.
- Add salt and pepper to taste. Stir in two tablespoons of chopped parsley. Turn the heat to low and let the sauce simmer for 1 ½ hours, stirring occasionally.
- In a small mixing bowl, combine the ricotta cheese, egg, remaining two tablespoons of parsley, and ½ teaspoon of salt.
- Preheat the oven to 375°F.
Assembly
- Assemble the lasagna in a 9 x 13-inch baking dish.
- First layer: Spread 1 ½ cups of the meat sauce.
- Second layer: Arrange the pre-cooked noodles over the meat sauce to cover.
- Third layer: Spread half of the ricotta mixture over the noodles.
- Fourth layer: Top the ricotta with a third of the mozzarella cheese slices.
- Fifth layer: Spoon 1 ½ cups of meat sauce over the mozzarella and sprinkle with ¼ cup of Parmesan cheese.
- Repeat the layers and finish with the remaining mozzarella and Parmesan cheese.
Baking
- Cover with aluminum foil (spray the foil with oil spray to prevent sticking) and bake for 25 minutes.
- Remove the foil and bake for an additional 25 minutes.
- Let the lasagna cool for 10 minutes before serving.
