Homemade Lasagna Recipe

Even though I don’t come from an Italian family, out of every lasagna I’ve tried in an authentic restaurant, mine is still the very best! I have yet to find one that comes close to mine.

Lasagna is actually one of my specialties and a favorite among all our friends and family. Some of my friends even said “as an Italian, I have to say this is the best lasagna! Don’t tell my grandmother!”

My homemade lasagna features my homemade spaghetti sauce, saucy beef mixture, and delicious cheesy mixture. I’ve worked on this recipe for years, making sure I highlight all the ingredients but don’t overpower them for the best flavor possible.

It could be because the most important ingredients are missing at restaurants… love and care. Love translates into every ingredient that you choose when cooking for your family and every step you take to prepare it.

Ingredient Notes

Marinara Sauce – When possible, make your own spaghetti sauce. It’s easy and it will make the world of difference in taste. Marinara sauce is easy to made ahead of time or freeze it for later. If you want to use store-bought, that’s totally fine. Personally, I like La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce (this one is chunky).

Lasagna Noodles – for the easy, time saving step in making lasagna, use oven-ready lasagna noodles. It will save you the step and time of cooking noodles.

Ground Beef – For ground beef, use either 90/10% or 85/15% meat to fat preferably. If you’d like to avoid beef, you can always switch things up with ground turkey or ground chicken instead.

Cheeses – You’ll need Italian shredded cheese mix, ricotta cheese and parmesan cheese. Use shredded whole milk mozzarella instead if needed and fresh grated parmesan. You can also add some grated Asiago or Fontina since those are often included in the Italian cheese mix for an even cheesier flavor variety!

See recipe card for complete information on ingredients and quantities.

How to Make Homemade Lasagna

1. Make the ricotta mixture. Combine all ingredients for the ricotta layer in a mixing bowl and mix until combined.
2. Cook the beef. Heat a pan over medium heat. Add oil and onions and cook until transparent. Add the ground beef and break up the lumps as you cook. Season with salt, pepper, and oregano. Once the meat is just done, add in 1 1/2 cups of marinara sauce and 1/3 cup grated Parmesan cheese. Mix well and make sure it’s just cooked through, don’t overcook.

3. Create the first layer. Spread 1 cup of marinara sauce over the bottom of the casserole dish Make sure it’s spread evenly. 
4. Add the first noodles. Layer lasagna noodles in one even layer. I like to overlap the pasta sheets just a little bit, 1/2 to 1/4 inch or so.
5. Add beef and cheese. Spread beef mixture over the pasta sheets evenly. Spread 1 1/2 cups of shredded Italian cheese mix.
6. Add more noodles. Layer lasagna noodles in an even layer. Again, you can overlap the pasta sheets just a little bit, 1/2 to 1/4 inch or so. 
7. Add more sauce. Spread 1 cup of marinara sauce over pasta sheets evenly. 
8. Add ricotta. Spread ricotta mixture evenly. Drop spoonfuls of ricotta mixture all over and use your hands to spread it in one even layer.
9. Add the final noodles and sauce. Layer lasagna noodles in one even layer. Overlap the pasta sheets just a little bit, 1/2 to 1/4 inch or so. Spread 1 cup of marinara sauce over pasta sheets. 

10. Add cheese on top. Spread 1 1/2 cups of shredded Italian cheese mix over the sauce evenly. Sprinkle some oregano over the top. 
11. Bake. Spray one side of aluminum foil sheet with cooking spray and cover the casserole dish with foil, oiled side down. Bake covered at 350°F) for about 35 minutes. 
12. Uncover and bake more. Take off the foil and bake for another 10 minutes.

Tips for the Best Lasagna

When choosing pasta noodles, I recommend using oven-ready ones. It will be much easier and cut down on cooking steps and time.

While layering pasta, have the sheets overlap by 1/2 to 1/4 inch. Remember, you can also break apart some pasta sheets in you need to cover small corners and gaps.

Choose 85/15 meat to fat ratio of ground beef. It will result in a juicier and more tender beef layer. You can always drain off some excess juices.

Make sure to spray one side of aluminum foil with some spray cooking oil and cover the baking pan oiled side down. That will prevent cheese from sticking to the foil when you pull it off.

What to do with Leftover Ricotta?

This recipe calls for 20 oz of ricotta, and the containers most often in stores are 15 oz or 32 oz. I have gotten lucky a couple times with a 20 oz container but that’s rare. There are a few other recipes I plan to make when I know I will be making lasagna.

Use the leftover ricotta in delicious recipes like Ricotta Pancakes, Easy Ricotta Doughnuts, and more! You can even toss it into pound cake batter, add it to a quiche or breakfast egg muffins, make a flatbread for lunch, or use it to stuff French toast.

Can I Use Cottage Cheese Instead?

Yes, you can actually substitute cottage cheese instead of ricotta for more protein in the dish but with some adjustments. Also, note that there will be some texture and flavor difference but not as noticeable with all other flavors.

• Cottage cheese has a lot more moisture, so try to drain off as much liquid as you can.
• The texture is also different so use small-curd cottage cheese and if you really want to get the texture closer to ricotta, pulse it in a blender quickly or mash with a fork.

Making Lasagna Ahead of Time

• Sauce Only: The spaghetti sauce can be made and refrigerated in an airtight container up to 24 hours in advance. Make sure to cool it first and store in a glass jar with a lid.
• Full Assembly (Fridge): Assemble the entire lasagna (do not bake), cover tightly, and refrigerate for up to one day. To bake, add 5-10 minutes to the cooking time.

Storing and Reheating Cooked Lasagna

• Storage: Let the lasagna cool completely, then cover air-tight and refrigerate for 3-5 days.
• Reheating: Microwave individual portions or bake larger amounts in a covered dish at 325°F for about 20 minutes.

Freezing Instructions

• To Freeze: Assemble the unbaked lasagna in a freezer-safe pan (like aluminum lasagna pan), wrap it tightly with sling wrap first and then in aluminum foil. Label and freeze for up to 6 months.
• To Cook: Thaw in the refrigerator for up to 24 hours (may take a little longer). Bake as the recipe directs, but add 15-20 minutes to the time it is covered with foil.

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More of the Best Italian Dinner Recipes

• Vegetable Lasagna
• Italian Sausage Lasagna
• Stuffed Shells Recipe
• Chicken Parmesan
• Ricotta Cheesecake

Enjoy more baked Italian dinner recipes like Baked Ziti and Manicotti.

Originally published on Will Cook For Smiles in October 2018.