Homemade Lasagna Recipe

Heat a large skillet or Dutch oven over medium heat. Add olive oil. When shimmering, add the removed-sausage meat and break up with a spoon. Cook until browned, about 6–8 minutes.

Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar (if using), salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally. Taste and adjust seasoning. Stir in chopped fresh parsley at the end and remove from heat.

In a medium bowl, combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, egg, chopped parsley, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and uniform.

Cover and refrigerate the cheese mixture until ready to assemble. If the mixture seems too loose, let it rest 15 minutes to firm slightly or add up to 2 tbs extra grated Parmesan.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish with nonstick spray or 1 tsp olive oil.

If using regular dry lasagna noodles (not no-boil): bring a large pot of salted water to a boil. Cook noodles according to package directions until just al dente (usually 8–10 minutes). Drain and lay noodles flat on a lightly oiled sheet pan or clean towel to prevent sticking. If using no-boil noodles, skip this step and follow package instructions.

Spoon about 1 cup of the sausage marinara into the bottom of the prepared baking dish and spread into an even layer.

Place a single layer of 3–4 lasagna noodles over the sauce to cover the bottom (depending on noodle size). Spread one-third of the ricotta cheese mixture evenly over the noodles (about 1 cup per layer). Spoon about 1 cup of sauce over the cheese layer and spread gently. Sprinkle about 1/2 cup shredded mozzarella over the sauce.

Repeat layering two more times: noodles, ricotta mixture (1/3 each), sauce (about 1 cup each), and shredded mozzarella (about 1/2 cup each). Finish with a final layer of noodles, remaining sauce spread over the top, then the remaining 2 cups shredded mozzarella and 1/4 cup grated Parmesan.

Cover the baking dish tightly with foil (spray underside of foil with cooking spray to prevent cheese sticking, if desired). Bake in the preheated oven for 25 minutes.

Remove foil and bake uncovered for an additional 15–20 minutes, until cheese is bubbling and golden at the edges.

Let the lasagna rest 10–15 minutes before slicing to set the layers. Garnish with fresh basil leaves, slice into 8–10 pieces, and serve warm.