Easy Lasagna Recipe – A classic dish made with layers of gooey cheese, rich, meaty sauce, and satisfying pasta baked to golden-brown perfection! This deliciousness is a true crowd-pleaser, appealing to even the most discriminating eater. And this great make-ahead dish is the perfect choice for casual family dinners or special holidays.
Ah, how I love a generous slice of homemade lasagna with its tender pasta, oozing cheeses, and perfectly-seasoned hearty meat sauce. Lasagna is one of my most beloved comfort foods and go-to dish when I have to feed a crowd. But my love of lasagna goes beyond its exquisite taste and versatility.
Lasagna brings back memories of family gatherings with everyone laughing around the dinner table. And it reminds me of warm, cozy moments with my nearest and dearest. And although it’s a labor of love, the time spent in the kitchen is worth it when you hear the oohs, ahhs, and yums as everyone reaches for seconds!
What’s the Secret to Great Lasagna?
I used to make lasagna with pure ground beef. But I’ve found that combining different types of meat results in a richer, deeper taste. Italian sausage and ground beef make one of my favorite combos. Another trick I’ve learned is to save some extra meat sauce, so if my lasagna starts to look a little dry, a couple of spoonfuls of sauce will keep it moist.
Recipe Ingredients
- Meat – I use half ground beef and half ground pork, but you could substitute them for ground turkey or chicken for a lighter lasagna.
- Aromatics – Onion and garlic give this deliciousness its iconic Italian flavor!
- Seasonings – Fresh parsley and basil add freshness and tang. Italian seasoning and bay leaf give it that authentic Italian flavor. And fennel seeds give a slightly sweet taste, although you can omit the fennel if you’re using Italian sausage.
- Tomatoes – Canned tomatoes have the perfect consistency for the sauce, but you can use spaghetti sauce from a jar, too.
- Worcestershire Sauce – Adds umami.😍 If you’re out of Worcestershire, a splash of balsamic or red wine vinegar will do the trick.
- Chicken Bouillon – This ingredient gives you more meaty flavor without adding extra liquid.
- Lasagna Noodles – Would it be lasagna without the noodles? Maybe. 🤔
- Cheeses – Ricotta, Parmesan, and mozzarella add to the molten goodness of this cheesy lasagna! I use sliced mozzarella instead of grated for easy and even distribution.
- Egg – This ingredient holds it all together, allowing for more juiciness. You can leave it out if your sauce is thick enough.
How to Make Easy Lasagna
- Sauté Meat – Heat a large pot over medium heat, add a little olive oil, and then add the ground beef and pork. Break the meat up into small pieces with a spoon. If there’s any excess fat, remove it with a wooden spoon and discard it. (Photo 1)
- Add Seasonings – Add onion and garlic and stir until the meat is well browned. Stir in Italian seasoning, parsley, basil, fennel, bay leaves, salt, and pepper to taste.
- Tomatoes – Pour in crushed tomatoes, tomato paste, tomato sauce, Worcestershire sauce, water, and chicken bouillon. (Photo 2)
- Simmer – Stir to combine and bring to a low boil. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally. If the sauce gets too thick, add ½ cup water. If the mixture gets too dry, add ¼ cup of tomato sauce. (Photo 3)
- Prepare the Noodles – Meanwhile, put lasagna noodles in the bottom of a large pan. Pour boiling water directly over them (you can stack them), ensuring each noodle is covered with water. Soak them for 30 minutes, then drain and rinse with cold water to prevent them from sticking together.
- Prepare the Cheese – In a medium bowl, combine ricotta cheese with an egg, 2 tablespoons parsley, dried parmesan, ½ teaspoon salt, and nutmeg. Refrigerate until ready to use. (Photo 4)
- Assembly – To start, divide the ricotta mixture and meat sauce into thirds. Spread about 1½ cups of your meat sauce at the bottom of the dish. Place noodles on top, lengthwise. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups of meat sauce over mozzarella. Repeat this two more times for a completed three layers. Lastly, place the final layer of pasta and top it with another cup of meat sauce to cover the pasta. Top with remaining mozzarella. Cover the dish with aluminum foil. (Photos 1-6)
- Bake – Bake in preheated oven for 50 minutes, taking out after 25 minutes to remove foil, then reinserting into the oven or until the cheese on top is golden brown. (Photo 6)
Recipe Variations
- You can replace the meat sauce with your favorite Bolognese sauce.
- Turn this into a spinach lasagna by adding defrosted frozen spinach in the cheese layer. Make sure to squeeze out the moisture so your lasagna doesn’t get runny.
- Add some veggies! Layer chopped celery and carrots and thinly sliced sauteed zucchini or yellow squash into your lasagna for extra nutrients, or add some chopped mushrooms, broccoli, and cauliflower to the meat sauce!
- Replace the ground meat with hot Italian sausage for a spicy version!
Tips and Tricks
- Let your lasagna sit for about 15 minutes after removing it from the oven. It will help the lasagna to remain firm when cut and keep you from burning your tongue. 😉
- Lasagna tastes even better the next day. So for a more concentrated flavor, assemble it (you don’t have to cook the noodles) the day before, and bake it the next day. Yum!
- Double the recipe and make an extra lasagna for the freezer! Trust me, it freezes beautifully, and it’s great to have on hand for busy weeknights.
Make-Ahead Instructions
Lasagna isn’t a recipe you can throw together in 20 minutes or less. However, it’s great for planning ahead to save time. You can assemble and refrigerate it overnight. Then bring it to room temperature and bake!
Additionally, you can freeze your baked lasagna in the pan or cut it up into individual servings. Let the lasagna cool completely on the countertop, then cover it with plastic wrap and freeze it for a month or two.
Serving and Storage Instructions
Lasagna always tastes better the next day, and you can refrigerate leftovers for five days. To reheat the lasagna in the pan, cover it with foil and warm it in the oven at 350°F/177℃ until hot and bubbly. To reheat individual slices, just pop them in the microwave.
If you have a frozen lasagna, thaw it in the fridge overnight. Then reheat in a 350°F/177℃ oven.
FAQs
Can you use cottage cheese instead of ricotta cheese?
Yes, you can! Cottage cheese has a similar flavor to ricotta, so you can definitely use it instead. It has fewer calories, so it’s a good choice for a lighter lasagna.
Which is better—a metal or a glass baking pan?
I prefer a glass pan because it’s easier to see when my lasagna is hot and bubbly. But a stainless steel pan will work (aluminum and the acidity from tomatoes are not a good combination), and it’s easier to get the lasagna golden brown in a metal pan.
Why does lasagna usually taste better the next day?
It’s not just your imagination! Lasagna does indeed taste better the next day because the sauce’s flavor has time to develop for a richer taste. It also helps the lasagna to stay together better, so you get all those perfect flavors on every forkful!
What to Serve With Lasagna
This amazingly easy lasagna recipe goes great with homemade breadsticks or pull-apart garlic bread rolls! A Greek salad adds crunch and freshness to the table, while sauteed Brussels sprouts kick up the nutrition.
Conclusion
Homemade lasagna, with its gooey cheesiness and saucy deliciousness, creates comforting family traditions! What are some of your favorite lasagna night memories? Leave me a comment below and let me know!