The Best Homemade Lasagna Recipe
Almost everyone I’ve met over the course of my life seems to love lasagna or at least has tasted it and would love to try it once more. But not all Lasagna are made the same, this is due to the difference in recipe and cooking instructions followed to make them. In this article, I would be sharing with you my tested and trusted homemade lasagna recipe that would keep you wanting more of it.
This very much-loved Italian dish features sheets of tender pasta interwoven with rich sauces, creamy cheeses, and hearty fillings. Traditionally, lasagna combines a robust marinara or meaty Bolognese sauce with layers of ricotta, mozzarella, and Parmesan, creating a decadent, gooey texture. Variations abound, from vegetarian options with roasted vegetables to white lasagna featuring béchamel and chicken.
The key to enjoying lasagna lies in the balance of its ingredients. A good lasagna boasts harmony between the pasta’s softness, the sauce’s tang, and the cheese’s creaminess. Proper seasoning and slow baking ensure a perfectly melded flavor profile, with slightly crispy edges for added texture.
To enjou lasagna at its best, serve it warm, allowing the layers to settle for a few minutes after baking. Pair it with a fresh green salad drizzled with vinaigrette to cut through the richness, and complement the meal with a glass of red wine like Chianti or a bold Zinfandel. Leftovers, often even more flavorful after resting overnight, make for an irresistible next-day meal. Whether enjoyed at a family dinner or a festive gathering, lasagna is a dish that brings people together, one delicious bite at a time.
In the following section, I’ll guide you on how I make the very best lasagna so you too can start enjoying lovely and delicious lasagna goodness.
Homemade Lasagna Recipe
Equipment
- 1 Large pot for boiling noodles
- 1 Large skillet or saucepan for cooking meat sauce
- 1 Mixing bowls
- 1 Baking dish
- Aluminum foil
Ingredients
- 12 lasagna noodles
- 1 pound 450g ground beef or Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 ounces/800g crushed tomatoes
- 1 can 6 ounces/170g tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 15 ounces 425g ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, cook the ground beef or Italian sausage over medium heat until browned. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Simmer the sauce for 10-15 minutes to allow the flavors to meld together.
- In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until smooth and well combined.
- To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles on top of the sauce, slightly overlapping if necessary.
- Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce and a sprinkle of shredded mozzarella cheese. Repeat the layers, ending with a final layer of meat sauce and shredded mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh basil leaves if desired.
