Homemade Lasagna Recipe

Prepare ingredients

Measure and chop the onion and mince the garlic. Open canned tomatoes and have tomato paste ready.

Heat a large heavy-bottomed skillet or sauce pot over medium heat. Add 2 tbsp olive oil. When shimmering, add the chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Increase heat to medium-high. Add ground beef and Italian sausage to the pot. Break the meat up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if there's a lot, leaving a little for flavor.

Stir in 3 tbsp tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Add the crushed tomatoes (28 oz) and tomato sauce (8 oz). Stir to combine, scraping any browned bits from the bottom of the pot.

Add dried oregano, dried basil, dried thyme, crushed red pepper flakes, sugar (if using), 1.5 tsp salt, and 3/4 tsp black pepper. Stir well.

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. If sauce becomes too thick, add up to 1/4 cup water.

Taste and adjust seasoning. Stir in chopped fresh basil (2 tbsp) if using, then remove from heat and set aside.

In a medium bowl combine 15 oz ricotta cheese, 1 large egg, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg (if using).

Mix until smooth and evenly combined. Cover and refrigerate until ready to assemble so flavors meld and mixture is slightly firmer.

Preheat the oven to 375°F (190°C). If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package directions until al dente. Drain and lay noodles flat on a lightly oiled baking sheet to prevent sticking. If using no-boil noodles, skip boiling and follow package instructions.

Butter a 9x13-inch baking dish with 1 tsp unsalted butter, making sure to coat the bottom and sides lightly.

Spread a thin layer (about 1 to 1 1/2 cups) of the meat sauce across the bottom of the prepared baking dish to prevent sticking.

Assemble the lasagna in three layers: Lay 4 lasagna noodles over the sauce (slightly overlapping as needed). Spoon and spread half of the ricotta mixture evenly over the noodles (about 1/2 of the mixture). Sprinkle 1 1/3 cups shredded mozzarella over the ricotta. Spoon about 1 to 1 1/2 cups meat sauce over the mozzarella and spread evenly.

Repeat the second layer: 4 noodles, remaining ricotta mixture, another 1 1/3 cups mozzarella, and 1 to 1 1/2 cups meat sauce.

Top with the final 4 noodles. Spread the remaining meat sauce evenly over the top layer, then sprinkle the remaining mozzarella (about 1 1/3 cups) and the 1/2 cup grated Parmesan evenly over the top.

Cover the baking dish tightly with aluminum foil. To prevent cheese from sticking to the foil, tent it so it does not touch the cheese or spray the underside of the foil lightly with cooking spray.

Bake in the preheated oven for 25 minutes covered, then remove the foil and bake an additional 15–20 minutes until the cheese is melted, bubbly, and beginning to turn golden.

If you prefer a slightly crispier top, place under the broiler for 1–2 minutes — watch carefully to avoid burning.

Remove the lasagna from the oven and let it rest, uncovered, for 15–20 minutes. Resting allows the layers to set and makes slicing cleaner.

Garnish with fresh basil leaves and a pinch of red pepper flakes if desired. Slice into 8 generous pieces and serve.