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The Best Homemade Lasagna Recipe: Rich Meat Sauce and Creamy Ricotta

A thick, steaming slice of homemade lasagna with rich meat sauce and melted cheese on a white plate.
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This recipe delivers the ultimate comfort food experience with rich, savory meat sauce, creamy ricotta cheese filling, and perfectly melted mozzarella. It is a classic, hearty dish perfect for family dinners or make-ahead meals.

Ingredients

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  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1.5 pounds ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.25 cup fresh parsley, chopped
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, and chopped parsley. Mix well.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with a final layer of noodles. Sprinkle the remaining mozzarella and all of the Parmesan cheese on top.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving. This helps the layers set for clean cuts.

Notes

  • For a richer sauce, substitute half of the ground beef with ground Italian sausage.
  • If you are short on time, use no-boil lasagna noodles, but adjust the sauce liquid slightly if the mixture seems too thick.
  • You can assemble this entire dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://savorsensations.com/best-homemade-lasagna-recipe/