Best Homemade Lasagna (Print-Friendly Version)
Layers of pasta, rich sauce, creamy cheese, and herbs combine in a comforting, versatile main dish.
# Ingredients:
→ Sauce
01 -
2 tablespoons extra virgin olive oil
02 -
1 medium onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1/2 pound lean ground beef
05 -
1/2 pound ground pork
06 -
1 (28-ounce) can diced Italian tomatoes
07 -
2 tablespoons tomato paste
08 -
1 teaspoon granulated sugar
09 -
1 teaspoon dried basil
10 -
1 teaspoon dried oregano
11 -
1/4 teaspoon red pepper flakes
12 -
Salt and freshly ground black pepper, to taste
→ Cheese Filling
13 -
15 ounces whole milk ricotta cheese
14 -
1 large egg
15 -
1 teaspoon dried basil
16 -
Salt and freshly ground black pepper, to taste
→ Pasta and Cheese Layers
17 -
12 lasagna noodles
18 -
3 cups shredded mozzarella cheese
19 -
1/2 cup grated Parmesan cheese
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic until softened and fragrant, about 1 minute. Add ground beef and pork, breaking apart with a spoon, and cook until browned with no pink remaining. Drain excess fat. Stir in tomato paste, diced tomatoes, sugar, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 15 minutes to develop flavors, stirring occasionally.
02 -
In a medium bowl, combine ricotta cheese, egg, basil, salt, and pepper. Stir until smooth and well blended. Set aside.
03 -
Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente according to package instructions. Drain carefully and lay flat on a clean kitchen towel to prevent sticking.
04 -
Preheat oven to 350°F. Grease a 9x13 inch baking dish. Spread a thin layer of meat sauce over the bottom. Arrange 3 noodles over the sauce. Spread one-third of the ricotta filling evenly on the noodles. Top with one-third of the meat sauce, then one-third of the mozzarella. Repeat layering two more times, finishing with mozzarella and Parmesan cheese on top.
05 -
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 10 to 15 minutes until the cheese is golden and bubbling. Allow the lasagna to rest for 10 minutes before slicing to set the layers for clean servings.
# Notes & Tips:
01 -
Letting the lasagna rest before cutting helps prevent collapsing layers and yields cleaner slices.
02 -
Using high-quality Italian canned tomatoes elevates the depth of flavor in the sauce.
03 -
Shredding mozzarella fresh improves melting quality compared to pre-shredded versions.