Easy Homemade Lasagna
This Easy Homemade Lasagna is cheesy, saucy, and packed with layers of classic flavor. It’s the perfect easy-to-make version for weeknights, weekends or entertaining with no boiling of the noodles needed!
There’s something about a homemade lasagna that makes dinnertime feel a little more special. It’s a classic comfort food everyone gets excited about, and this Easy Homemade Lasagna recipe is layered with all the traditional cheesy, baked flavor you love and crave in a more approachable version that takes less than 30 minutes to prep before baking.
Layers of tender noodles, rich homemade meat sauce, and creamy ricotta filling are baked together until bubbly, golden, and perfectly cheesy. This easy Homemade Lasagna has all the hearty, comforting flavor you expect from a classic lasagna without making the method feel complicated (no boiling of the noodles necessary!).
If you like classic lasagna flavors, be sure to also try our Meatball Lasagna for another twist on tradition, and this Slow Cooker Lasagna Soup for all the same flavors by the spoonful.
Table of Contents
Why You’ll Love This Recipe
- A true classic done the easy way. It doesn’t get more traditional than lasagna, and this simple version doesn’t call for any complicated techniques. The method is easy but still has all the classic flavor you crave.
- Layered with simple ingredients and traditional flavor. This dish is layered with savory beef sauce, fluffy ricotta, and melty mozzarella for that iconic lasagna bite.
- Great make-ahead dinner. Easy to assemble the night before then bake the next day, this lasagna recipe is ideal for meal prep. Plus, clean up is quick since you don’t have the boil the noodles.
- Easily feeds a crowd. Made in just one 12×14-inch pan, this is perfect for family dinners or potlucks.
Ingredients
- Ground Beef: Use 80/20 for the best juicy flavor and texture.
- Italian Sausage: Savory and flavorful, use mild or hot depending on taste preference.
- Tomato-Basil Pasta Sauce: Your favorite store-bought jar works perfectly.
- Ricotta Cheese: Rich and creamy, choose whole milk ricotta for the best consistency and taste.
- Egg: Acts as a binder to hold the filling together.
- Parsley & Basil: Fresh herbs for brightness.
- Salt & Pepper: Season generously.
- No-Boil Lasagna Noodles: Any store-bought variety works.
- Mozzarella Cheese: Use whole milk for that perfectly melty, stretchy cheese pull.
- Parmesan Cheese: Nutty and bold, freshly grate your own.
How to Make Easy Homemade Lasagna
1. Preheat the oven to 375°F.
2. Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.
3. Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.
4. In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.
5. Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.
6. Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.
8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.
9. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.
Expert Tips
- Let the lasagna rest. Allow it to sit and set for at least 10-15 minutes after baking so it holds together when sliced. This will give you nice, clean slices, to see each layer.
- Spread a thin layer of sauce on the bottom of the dish. Doing this first will prevent the noodles from sticking to the bottom.
- Cover with foil. Do this for most of the bake time to keep the top of the lasagna from over-browning before the inside is hot and ready.
- Add a little extra sauce. Using no-boil noodles as a shortcut is convenient, just be sure to add a little extra sauce, as they absorb more liquid while baking.
- Broil the lasagna at the end if desired. Just a couple of minutes to get that golden brown cheesy finish on top.
Variations & Substitutions
- Add in veggies. Add in wilted spinach or sautéed mushrooms between the layers for extra vegetables, flavor and texture.
- Use a mix of meat. Using a combination of seasoned ground beef and savory Italian sausage will give the lasagna even deeper flavor, vs. just one or the other.
- Swap ricotta for cottage cheese. If you happen to have this on hand, cottage cheese works nicely and gives the lasagna an extra creamy note.
- Make it ahead of time. Assemble and prep the lasagna in advance, then refrigerate unbaked for up to a day — or freeze unbaked for longer storage. It’s a great meal prep option to save time.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.
Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.
This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you’re ready to serve.
Frequently Asked Questions
Ground turkey or chicken sausage would also work nicely if you don’t prefer ground beef and sausage.
Yes! You can either freeze the assembled lasagna before baking it for up to 3 months before thawing and baking, OR, you can freeze it after baking then thaw it in the fridge overnight before reheating and serving again. Both are great options for meal prep.
This can happen if you don’t use whole milk ricotta or mozzarella (lighter options tend to be more watery), or if you don’t let the lasagna sit after baking before slicing.
More Easy Italian Recipes
Easy Homemade Lasagna (No-boil)
Equipment
- 12 × 14-inch baking dish
Ingredients
- 1 ½ pounds ground beef
- 1 pound ground Italian sausage
- 32 ounces store-bought tomato basil pasta sauce
- 32 ounces whole-milk ricotta cheese drained if watery
- ½ cup Parmesan cheese freshly grated
- 1 large egg lightly beaten
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh basil chopped
- Salt and freshly ground black pepper to taste
- 1 package no-boil lasagna noodles
- 1 ½ cups whole-milk mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated, for topping
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.
- Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.
- In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.
- Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.
- Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.
- Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.
- Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.
- This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you’re ready to serve.
- Let the lasagna rest. Allow it to sit and set for at least 10-15 minutes after baking so it holds together when sliced. This will give you nice, clean slices, to see each layer.
- Spread a thin layer of sauce on the bottom of the dish. Doing this first will prevent the noodles from sticking to the bottom.
- Cover with foil. Do this for most of the bake time to keep the top of the lasagna from over-browning before the inside is hot and ready.
- Add a little extra sauce. Using no-boil noodles as a shortcut is convenient, just be sure to add a little extra sauce, as they absorb more liquid while baking.
