4.9 from 102 votes
Homemade Lasagna
This classic homemade lasagna is made with a meaty sauce, noodles, and lots of cheese! The recipe makes a big pan which is great for feeding a crowd or freezing for later!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 12
Calories: 584 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 oz dried lasagna noodles, 15-16 noodles
- 2 tablespoons olive oil, plus more for drizzling on noodles
- 1- pound Italian sausage
- 1- pound ground beef
- Kosher salt and black pepper, to taste
- 4 cups Easy Marinara Sauce*
- 15 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups freshly grated Parmesan cheese, divided
- Fresh basil or Italian parsley, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil and generously season with kosher salt. Cook the lasagna noodles until al dente, according to package instructions. Drain and rinse with cold water. Separate any noodles that are stuck together. Drizzle the noodles with a little olive oil.
- In a large pot, heat the olive oil over medium-high heat. Add the sausage and ground beef, season with salt and pepper. Cook, stirring occasionally, until browned, about 8 minutes. Drain excess grease.
- Add the marinara sauce to the cooked sausage and meat and stir to combine.
- In a large bowl, combine the ricotta cheese and eggs. Add the heavy cream and lemon juice and stir until smooth. Stir in 1 cup shredded mozzarella cheese and 3/4 cup Parmesan cheese. Season with salt and pepper.
- Spread 1 1/2 cups of sauce on the bottom of a 9x13 baking dish that is at least 2 1/2-inches deep. Top with a layer of noodles, try not to overlap them.
- Top with 2 cups of sauce and 1/2 cup shredded mozzarella cheese. Top with another layer of noodles and spread ricotta cheese mixture evenly over the noodles.
- Add another layer of noodles, 2 cups of sauce, and 1/2 cup of shredded mozzarella cheese.
- Top with another layer of noodles and finish with remaining sauce, mozzarella cheese, and Parmesan cheese. The pan will be very full.
- Tent the lasagna with foil and secure tightly all around the edges. Place lasagna pan on a baking sheet and bake for 40 minutes. Carefully remove foil and bake an additional 15 to 20 minutes or until hot and bubbly.
- Remove from oven and let the lasagna sit for 15 minutes before serving. Garnish with fresh basil or parsley, if desired. Serve warm.
Cup of Yum
Notes
- We like to use our homemade marinara sauce for the best flavor. It already has onion, garlic, and herbs. If you want to use store bought marinara, we recommend Rao’s.
Nutrition Information
Calories
584kcal
(29%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
38g
(58%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
136mg
(45%)
Sodium
1097mg
(46%)
Potassium
598mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
890IU
(18%)
Vitamin C
7mg
(8%)
Calcium
340mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 584
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 136mg | 45% |
| Sodium | 1097mg | 46% |
| Potassium | 598mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 340mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.