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The Best Homemade Lasagna

This truly is the best homemade lasagna recipe ever! Perfectly balanced flavors in every bite that's sure to be a family favorite in no time.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 351 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Sauce
  • 1 pound ground beef OR sausage OR a combination of both
  • 1 medium onion chopped fine
  • 2 garlic cloves minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 28 ounces crushed tomatoes 1 large can
  • 15 ounces whole tomatoes 1 can, see note
  • 6 ounces tomato paste 1 small can
  • 6 ounces water fill up the tomato paste can
  • 1 cup half and half
For the Cheese Mixture
  • 15 ounces ricotta cheese
  • 1 cup Parmesan Cheese
  • 1 large egg
  • ¾ cup spinach frozen or fresh, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
For Assembly
  • 1 pack no boil lasagna noodles see note
  • 3 cups mozzarella cheese shredded
  • 2 tablespoons fresh parsley chopped, optional

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. In a large pot or dutch oven, brown ground meat. Drain any excess grease, if necessary.
  3. Add onion, garlic, and spices, saute until onion is translucent.
  4. Add tomato products, water, and half and half. Stir to combine and bring to a boil.
  5. Reduce heat to simmer and simmer until flavors are melded, about 15 minutes.
  6. While the sauce is simmering, combine all ingredients for the cheese mixture (ricotta, parmesan, egg, spinach, salt and pepper).
To Assemble
    Cup of Yum
  1. In a 9x13 casserole dish, spread about ½ cup of the sauce, avoiding any large meat chunks.
  2. Arrange about 3-4 lasagna noodles in a single layer on top of the sauce. The number of noodles will vary depending on the shape you are using. They should just form a single layer with minimal overlap. You might have to break some
  3. Spread half of the cheese mixture evenly over the noodles. I find this works best if I use my hands.
  4. Sprinkle 1 cup of the mozzarella cheese over the cheese mixture.
  5. Layer about 2-3 cups of sauce over the cheeses.
  6. Repeat laying down a layer of noodles, spreading the cheese mixture, sprinkling mozzarella, and then layering sauce.
  7. Place a final layer of lasagna noodles down.
  8. Spread remaining sauce on top.
  9. Sprinkle remaining cup of mozzarella cheese on top of the lasagna.
  10. Bake for 25 minutes covered with foil, then remove foil and bake an additional 25 minutes or until the cheese is slightly browned and the lasagna is bubbly.
  11. Sprinkle chopped parsley on top for garnish.

Notes

  • You can replace the 15-ounce can of whole tomatoes with diced tomatoes or 15 ounces of fresh or frozen tomatoes. I usually use tomatoes from my garden that I have stored in my freezer.
  • When starting your layers, use a thin layer of sauce at the bottom of your dish to prevent sticking.
  • After baking, let the lasagna rest for at least 15-20 minutes before slicing. This helps it set and makes serving easier.
  • If you are using fresh pasta, this lasagna recipe will use half of this Homemade Pasta recipe. I make the dough ahead of time, either the day before or the morning before, and keep it in the fridge. 

Nutrition Information

Calories 351kcal (18%) Carbohydrates 13g (4%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 94mg (31%) Sodium 825mg (34%) Potassium 641mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1142IU (23%) Vitamin C 15mg (17%) Calcium 395mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 13g 4%
Protein 23g 46%
Fat 24g 37%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 94mg 31%
Sodium 825mg 34%
Potassium 641mg 14%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1142IU 23%
Vitamin C 15mg 17%
Calcium 395mg 40%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.