The Best Homemade Lasagna Recipe
If you’re craving comfort food on a whole new level, The Best Homemade Lasagna Recipe is about to become your go-to for any special dinner, family gathering, or cold-weather weekend. Layers of silky noodles, creamy ricotta, robust and meaty sauce, and a melting, bubbling blanket of cheeses create a dish that’s both classic and unforgettable. It’s not just lasagna; it’s an edible declaration of love—meant to be shared, savored, and celebrated around the table, no matter the occasion.
Ingredients You’ll Need
The Best Homemade Lasagna Recipe shines because of its simple, high-quality ingredients. Each element brings something unique: from bright herbs and creamy cheeses to the deep, rich tomato sauce swirled with hearty meats. Take a look at how every component comes together for ultimate lasagna perfection!
- Extra-virgin olive oil: Use this for flavor and to help brown your pancetta and meats beautifully.
- Pancetta: Salty and savory, pancetta brings a subtle smoky richness to the sauce.
- Hot Italian sausage: For that spicy, robust backbone every memorable lasagna deserves.
- Ground beef: Gives the meat sauce body and balanced, beefy flavor.
- Garlic: Crushed and chopped to infuse every bite with an irresistible aroma.
- Onion: Softly sweated for natural sweetness and depth.
- Tomato paste: Adds a concentrated tang and beautiful color to the sauce.
- Dry red wine: Pick a bottle you’d happily drink—this adds complexity and a little acidity.
- Beef stock: Rounds out the sauce base with richness.
- Crushed tomatoes: The bright, saucy backbone holding all the big flavors together.
- Sugar: Just enough to balance acidity and enhance the tomatoes’ natural sweetness.
- Fresh basil: Chopped for bursts of herbal freshness.
- Fresh parsley: Lifts and brightens each layer.
- Fresh oregano: Brings a deep, earthy herbal punch to the sauce.
- Salt and pepper: Taste as you go—these finish and balance all the flavors.
- Ricotta cheese: Creamy and mild, the essential filling for lush layers.
- Fontina cheese: Melts beautifully, bringing buttery richness to the cheese filling.
- Egg and egg yolk: Help bind the cheese and create an irresistibly creamy texture.
- Nutmeg: Just a hint for warmth and complexity in the ricotta layer.
- Lasagna noodles: Choose classic or no-boil, but always cook them with care to al dente.
- Mozzarella cheese: For that golden, bubbly cheese pull with every slice.
- Parmesan cheese: Finely grated for sharp, salty depth on top and in between layers.
How to Make The Best Homemade Lasagna Recipe
Step 1: Build the Meat Sauce Base
Start with a large, sturdy pot over medium-high heat. Warm up the olive oil; once shimmering, toss in the pancetta. Watch it sizzle to a golden brown for 2 to 3 minutes—this is when you know big flavors are about to happen. Next, add your sausage and ground beef, breaking everything up as it browns, until no pink remains. The aroma at this stage alone is reason enough to make The Best Homemade Lasagna Recipe.
Step 2: Add Aromatics and Depth
Now, stir in the chopped garlic and let it become fragrant, about a minute. Add the chopped onion and cook, stirring, until it’s meltingly soft and almost translucent—about 6 to 8 minutes. Tomato paste goes in next, intensifying that rich, Italian flavor and deepening the sauce’s inviting color.
Step 3: Deglaze and Simmer
Pour in your red wine and give everything a hearty stir. Let it simmer five minutes to cook off the alcohol and unlock the wine’s best notes. Add beef stock and crushed tomatoes, stir well, and bring the mixture to a gentle boil. Lower the heat and let the whole thing simmer quietly for at least 40 minutes (even longer if you have the time—this is when all those flavors come together as one).
Step 4: Finish and Season the Sauce
Stir in sugar, basil, parsley, and oregano for a flourish of freshness. Simmer another five minutes, then taste and adjust salt and pepper according to your preferences. Set the sauce aside to cool slightly—you want it saucy, not scorching, when you layer it in your lasagna.
Step 5: Prepare the Ricotta Layer
In a big bowl, mix together ricotta, grated fontina, the egg and yolk, and a whisper of nutmeg. This velvety cheese blend will make every bite of The Best Homemade Lasagna Recipe gloriously creamy and satisfying.
Step 6: Cook and Prep the Noodles
Place a generous sheet of parchment paper on your counter and lightly oil it, so the noodles don’t stick. Boil your lasagna noodles in well-salted water for just 4 minutes—they’ll finish cooking in the oven. Gently lay out the cooked noodles on the parchment to keep them separated and ready for assembly.
Step 7: Grate and Shred Cheeses
Shred mozzarella and grate parmesan, setting them aside for layering. Doing this in advance keeps your assembly process smooth, letting you build those perfect cheese-stretching layers.
Step 8: Assemble with Care
Lightly grease a 9×13-inch casserole dish and preheat your oven to 375 degrees F. Spread a cup of meat sauce over the bottom, add five noodles, a generous layer of ricotta filling, more sauce, and a sprinkle of parmesan. Repeat this twice more, finishing with a thick layer of sauce and mozzarella on top for the ultimate bubbling cheese finish.
Step 9: Bake to Perfection
Cover with foil and bake for 30 minutes to lock in that steamy moisture, then uncover and keep baking 15 to 20 minutes, until the top is gorgeously golden and bubbling. Let it rest at least 15 minutes before slicing—the hardest part, but completely worth your patience.
How to Serve The Best Homemade Lasagna Recipe
Garnishes
Fresh-chopped basil or flat-leaf parsley sprinkled on top bring a burst of color and a garden-fresh aroma that makes each portion of The Best Homemade Lasagna Recipe look even more irresistible. For a finishing touch, a light dusting of parmesan never hurts, either!
Side Dishes
Pair your lasagna stack with a crisp green salad—arugula with lemon vinaigrette or Caesar are perfect companions. Garlic bread is always a crowd-pleaser, and roasted seasonal veggies add color and balance, turning dinner into a true Italian feast.
Creative Ways to Present
Slice your lasagna into rustic wedges for a family-style meal, or use a large round biscuit cutter for individual stacks at a fancy gathering. For potlucks or picnics, serve squares garnished with mini mozzarella balls and a basil leaf for a fresh, playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover slices of The Best Homemade Lasagna Recipe keep beautifully; just cover the baking dish tightly with foil or transfer slices to an airtight container. Kept refrigerated, your lasagna will remain delicious for up to four days—a perfect repeat treat for cozy lunches or midweek dinners.
Freezing
Lasagna is a fantastic make-ahead freezer meal! Assemble and cool completely before wrapping tightly and freezing for up to three months. You can also freeze individual portions for future single-serve meals; just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat thawed or chilled lasagna in a 350-degree oven, covered in foil, until hot throughout (about 25–30 minutes for a whole pan, 10–15 minutes for individual slices). Microwaving works in a pinch, but oven-reheating revives the magic of gooey cheese and bubbling sauce.
FAQs
What type of noodles work best for The Best Homemade Lasagna Recipe?
Classic lasagna noodles that you boil yourself are ideal—they hold the sauce and cheese layers beautifully and offer the perfect bite. No-boil noodles can work as well; just make sure there’s enough sauce for them to soften properly while baking.
Can I substitute other meats in the meat sauce?
Absolutely! The combination of hot Italian sausage and ground beef creates deep flavor, but you can use ground turkey, chicken, or even a mix of pork and veal. The key is to keep the total poundage the same so your sauce stays hearty.
How do I prevent my lasagna from being watery?
Make sure your sauce simmers long enough to thicken, and let your lasagna rest before slicing so the layers set beautifully. If using ricotta, drain off excess liquid before mixing the filling.
Can The Best Homemade Lasagna Recipe be made vegetarian?
Definitely! Omit the pancetta, sausage, and ground beef, and amp up the flavor with sautéed mushrooms, zucchini, spinach, or eggplant. A dash of smoked paprika adds depth where the meats would have been.
What’s the secret to perfect cheese layers?
Grating your own mozzarella and parmesan ensures maximum meltiness and flavor. Mix your ricotta filling thoroughly and don’t be shy with the mozzarella on top—these steps are what make each slice creamy and irresistible.
Final Thoughts
Whether you’re gathering loved ones or simply treating yourself to an Italian classic done right, The Best Homemade Lasagna Recipe wraps up everything you crave in a showstopping meal. Get ready for delighted smiles around the table—go on, try it out, and let it become a treasured part of your kitchen story!
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The Best Homemade Lasagna Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this delicious homemade lasagna recipe. Layers of rich meat sauce, creamy cheese, and perfectly cooked noodles come together to create a classic favorite that’s perfect for any occasion.
Ingredients
Meat Sauce:
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, diced into small bits
- 1 pound hot Italian sausage
- 1 pound ground beef
- 6 cloves garlic, crushed and chopped
- 1 cup onion, chopped
- 3 Tablespoons tomato paste
- 1 cup dry red wine (use something you’d enjoy drinking)
- 1/2 cup beef stock
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons sugar
- 1/2 cup fresh basil, chopped
- 3 Tablespoons fresh parsley, chopped
- 2 Tablespoons fresh oregano, chopped
- Salt and pepper, to taste
Ricotta Layer:
- 16 ounces ricotta cheese
- 5 ounces fontina cheese, grated
- 1 large egg plus 1 egg yolk
- 1/4 teaspoon ground nutmeg
Lasagna:
- 15 lasagna noodles
- 8 ounces mozzarella cheese, shredded
- 1/2 cup parmesan cheese, finely grated
Instructions
- For the Meat Sauce: Place a large saucepan or pot over medium high heat. Add oil and pancetta cook for 2 to 3 minutes, or until browned. Add in the sausage and beef and use a wooden spoon to break the meat up into pieces. Continue cooking until meat is browned and no pink remains, about 5 minutes.
- Add garlic and cook for 1 minute, or until fragrant. Add in the onion and continue cooking, stirring occasionally, for 6 to 8 minutes, or until onion has softened and is almost translucent. Stir in the tomato paste.
- Add in the wine and stir to combine. Cook for 5 minutes. Then stir in the stock and crushed tomatoes, stirring well to combine. Bring sauce to a boil, then reduce to medium low and continue cooking for at least 40 minutes.
- Stir in the sugar, basil, parsley, and oregano. Cook for another 5 minutes. Taste and add salt and pepper as needed.
- Remove from heat allow to slightly cool before using it in the lasagna.
- For the Ricotta Layer: In a large bowl combine the ricotta, fontina, egg, egg yolk, and nutmeg, mixing until well combined. Set aside until needed.
- For the Lasagna: Place a long sheet of parchment paper (about 16″) on your countertop. Lightly brush with olive oil.
- Bring a large pot of water to a rolling boil. Add a pinch of salt, then add in the lasagna noodles. Cook for 4 minutes, then use tongs to remove the noodles, placing them side by side on the prepared parchment paper.
- Shred mozzarella cheese and set aside until needed. Grate the parmesan cheese and set aside until needed.
- Assembly: Preheat oven to 375 degrees (F). Lightly grease a 9×13-inch casserole dish.
- Pour 1 cup of meat sauce on the bottom of the casserole dish. Then layer 5 noodles on top of the sauce. Top with 3/4 cup of the ricotta filling, 1 and 1/2 cups of the sauce, and 1/4 cup of the parmesan cheese. Repeat 2 more times.
- On the top layer, add the remaining sauce and mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking to 15 to 20 minutes, or until cheese is melted and bubbling.
- Remove from oven and let the lasagna rest for at least 15 minutes before slicing.
Notes
- For a vegetarian option, substitute the meat with a mix of mushrooms and lentils.
- Feel free to customize the cheese blend to your preference.
- This lasagna tastes even better the next day, so leftovers are a delicious treat!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
Keywords: homemade lasagna, classic lasagna recipe, comfort food, Italian cuisine, pasta dish
