Description
If there’s one dish that screams comfort and togetherness, it’s a homemade lasagna recipe. This isn’t one of those quick, half-baked attempts tossed together with jarred sauces and store-bought shortcuts. Nope. This is an authentic Italian lasagna made from scratch, featuring a slow-cooked meat sauce, creamy ricotta filling, and layers of tender pasta baked to golden perfection.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes
- 1 tsp dried basil
- 1 tsp oregano
- Salt and pepper to taste
- Olive oil
- 15 oz ricotta cheese
- 1 egg
- ½ cup grated Parmesan
- 2 tbsp fresh parsley, chopped
- 12 lasagna noodles (homemade or store-bought)
- 3 cups shredded mozzarella
- Extra Parmesan for topping
Instructions
- Brown meat, add onion and garlic, then tomatoes and herbs. Simmer for 45 minutes.
- Mix ricotta, egg, Parmesan, and parsley.
- Cook noodles until al dente.
- Layer sauce, noodles, ricotta, mozzarella, repeat, finishing with cheese on top.
- Bake covered for 30 minutes, uncover and bake 15 more minutes until bubbly. Rest before serving.
Notes
Drain excess fat from meat to avoid a greasy lasagna. Prepare the meat sauce ahead to save time on assembly day. Keep an eye on your oven; baking times can vary depending on the dish size and oven type. For variations, try swapping in ground turkey or a vegetarian lasagna recipe. Leftover lasagna is great reheated the next day or frozen for a future meal—just slice, cover, and warm gently.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg