There's something about homemade lasagna that just feels like a warm hug on a plate. Rich red sauce, creamy béchamel, layers of tender noodles, and all that melted cheese it's the kind of meal that brings everyone to the table. I know it seems like a lot of steps, but once you get into the rhythm of layering, it's actually pretty relaxing. And the payoff? A bubbling, golden pan of lasagna that tastes a million times better than anything you'd get from a freezer.
If you love comforting, crowd-pleasing dinners, you'll also want to try Greek Meatball Bowls, Butter Chicken, or Roasted Tomato and Garlic Ricotta Pasta.
Why You'll Love This Homemade Lasagna
This homemade lasagna recipe is the real deal. It's got a rich red sauce made with ground beef, Italian sausage, fresh vegetables, and San Marzano tomatoes. The creamy béchamel sauce adds a layer of silky richness that you just don't get with ricotta alone.
Between the mozzarella, parmesan, and those perfectly cooked noodles, every bite is pure comfort. It feeds a crowd, reheats beautifully, and can even be frozen for later. Whether you're making it for a special occasion or just because you want something truly satisfying, this lasagna delivers.
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homemade lasagna Ingredients
Each component of this lasagna adds flavor, texture, and richness.
See Recipe Card Below This Post For Ingredient Quantities
Lasagna:
- Lasagna noodles: Regular or no-boil noodles work. If using regular noodles, cook them just halfway to keep them from getting mushy.
- Shredded mozzarella cheese: Melts beautifully and creates those gooey, cheesy layers.
- Freshly grated parmesan cheese: Adds a nutty, salty depth. Freshly grated tastes so much better than pre-grated.
Red Sauce:
- Lean ground beef: Adds hearty, meaty flavor.
- Ground Italian sausage: Brings a little extra spice and richness.
- Olive oil: For sautéing the vegetables.
- Garlic: Fresh minced garlic adds a savory, aromatic base.
- Onion: Adds sweetness and depth to the sauce.
- Fresh spinach leaves: Sneaks in some greens and adds nutrition without being too obvious.
- Bell pepper: Adds a slight sweetness and a bit of texture.
- Whole peeled San Marzano tomatoes: These are sweeter and less acidic than regular canned tomatoes. They make a huge difference.
- Tomato sauce: Adds body and richness to the red sauce.
- Italian seasoning: A blend of herbs that gives the sauce that classic Italian flavor.
- Salt and black pepper: Season to taste.
- Fresh basil leaves: Adds a bright, fresh finish that makes the sauce taste homemade lasagna.
White Sauce (Béchamel):
- Salt and black pepper: Season the sauce simply but perfectly.
- Butter: The base of the roux that thickens the sauce.
- All-purpose flour: Combined with butter to create a roux.
- Milk: Whisked in to create a creamy, smooth sauce.
how to make homemade lasagna
Follow these steps to make a delicious, layered homemade lasagna.
- Brown the meat: In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking the meat into small pieces with a wooden spoon. Once cooked through, drain any excess grease. For finer pieces, pulse the cooked meat in a food processor 3-4 times, then set aside.
- Sauté the vegetables: In the same skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped onion, fresh spinach, and bell pepper. Cook for 2-3 minutes until softened. Remove from heat and pulse the vegetables in the food processor until nearly pureed. Return the mixture to the skillet.
- Finish the red sauce: Add the whole peeled tomatoes to the skillet, squishing them with your hands or a spoon to break them up. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Cover and let the sauce simmer on low heat for 20-30 minutes, stirring occasionally. Stir in the reserved cooked meat and chopped fresh basil before using the sauce in the homemade lasagna.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the homemade lasagna noodles for half the time suggested on the package. Drain and toss with a bit of olive oil to prevent them from sticking together. If you're using no-boil noodles, skip this step.
- Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook out the raw flour taste. Gradually whisk in the milk until smooth. Season with salt and pepper. Continue whisking until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Assemble the lasagna: Start with a layer of 3 homemade lasagna noodles on the bottom of the greased pan. Spread a generous layer of red sauce over the noodles, followed by a layer of white béchamel sauce. Sprinkle with parmesan and mozzarella cheeses. Repeat the layers two more times: noodles, red sauce, white sauce, cheeses. You should end with a layer of cheese on top.
- Bake: Cover the baking dish with foil and bake for 40-50 minutes, or until the homemade lasagna is hot and bubbling around the edges. Remove the foil during the last 10 minutes if you want a golden, slightly crispy cheese topping.
- Rest and serve: Let the homemade lasagna rest for at least 20 minutes before slicing. This gives it time to set so the layers stay intact when you serve. Slice and enjoy with garlic bread or a fresh green salad.
Substitutions and Variations
Gluten-free option: Use gluten-free homemade lasagna noodles and replace the flour in the béchamel with a gluten-free flour blend.
Make it vegetarian: Skip the meat and add layers of roasted vegetables like zucchini, eggplant, mushrooms, and bell peppers.
Use ricotta: If you prefer ricotta to béchamel, mix ricotta with an egg, parmesan, and some Italian seasoning, then layer it in place of the white sauce.
Add more veggies: Stir in mushrooms, zucchini, or carrots to the red sauce for extra nutrition.
Make it ahead: Assemble the lasagna up to a day ahead, cover tightly, and refrigerate. Bake when ready.
Freeze it: Assemble the lasagna, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Equipment
Medium saucepan: For making the béchamel sauce.
Food processor: For finely chopping the meat and vegetables.
Meat chopper or wooden spoon: For breaking up the meat as it cooks.
9x13-inch baking pan: The perfect size for this lasagna.
Medium skillet: For cooking the meat and sauce.
Storage Tips
Store leftover homemade lasagna in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or reheat the whole pan covered with foil in a 350°F oven until warmed through. You can also freeze baked lasagna in portions or as a whole. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Serving Suggestions
This homemade lasagna is a meal in itself, but it pairs beautifully with garlic bread, homemade breadsticks, or a simple green salad with Italian vinaigrette. For a complete Italian feast, serve it alongside Roasted Tomato and Garlic Ricotta Pasta or Parmesan Potato Wedges. A glass of red wine doesn't hurt either.
Expert Tips
Let it rest. This is key. If you slice into the lasagna right away, the layers will slide apart. Give it at least 20 minutes to set.
Use San Marzano tomatoes. They're sweeter and less acidic than regular canned tomatoes, and they make a noticeable difference in flavor.
Make the sauces flavorful. Taste as you go and adjust the seasoning. Both the red sauce and béchamel should be well-seasoned on their own. Don't overbake. Once it's bubbling and the cheese is melted, it's done. Overbaking can dry it out.
Freeze extras. This recipe makes a full pan, so if you're not feeding a crowd, freeze half for later.
FAQ
What is the secret to a good homemade lasagne?
The secret to a good homemade lasagne is building flavor in every layer. Use quality ingredients like San Marzano tomatoes, fresh herbs, and freshly grated cheese. Let the lasagna rest before slicing so the layers set properly. And don't rush the sauce—let it simmer and develop deep, rich flavor.
How to make a simple homemade lasagne?
For a simple homemade lasagne, use jarred marinara sauce, ricotta cheese mixed with an egg and parmesan, and layers of mozzarella. Alternate layers of noodles, sauce, ricotta mixture, and cheese. Bake until bubbly. It's quicker but still delicious.
What are the correct layers for homemade lasagne?
The traditional homemade lasagne layering goes: sauce on the bottom of the pan, then noodles, more sauce, cheese (ricotta or béchamel), and repeat. Finish with noodles, sauce, and a generous layer of mozzarella and parmesan on top.
What are the ingredients in homemade lasagne?
Homemade lasagna typically includes lasagna noodles, a meat sauce (ground beef or sausage with tomatoes and herbs), a creamy layer (ricotta or béchamel), and mozzarella and parmesan cheese. Some recipes also include vegetables like spinach or mushrooms.
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Homemade Lasagna
Ingredients
Method
- Brown the meats: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking them into pieces as they cook. Drain any excess grease. (Optional: pulse the meat in a food processor for smaller pieces.) Transfer to a bowl.
- Sauté the vegetables: In the same skillet, heat olive oil over medium-high heat. Add minced garlic and stir for 30 seconds. Add chopped onion, spinach, and bell pepper. Cook for 2-3 minutes until the vegetables are softened. Remove from heat and pulse in a food processor until finely chopped. Return to the skillet.
- Finish the red sauce: Add the whole peeled tomatoes (squish them with a spoon) and tomato sauce to the skillet. Stir in Italian seasoning, salt, and pepper. Allow the sauce to simmer on low heat for 20-30 minutes, stirring occasionally. Stir in the cooked meats and fresh basil before using.
- Cook the pasta: Boil the lasagna noodles according to the package instructions, cooking for half the recommended time. Drain and lightly toss with olive oil to prevent sticking. Skip this step if using no-boil noodles.
- Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Add flour and cook, whisking constantly for 2 minutes. Gradually add milk, whisking until smooth. Cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan. Split the sauces into thirds to ensure equal layers when assembling.
- Assemble the lasagna: Layer 3 lasagna noodles in the greased pan. Spread a layer of red sauce, followed by white béchamel sauce, and sprinkle with Parmesan and mozzarella. Add another layer of noodles, then repeat with the sauces and cheeses. Finish with a final layer of noodles, topped with the remaining sauces and cheeses.
- Bake the lasagna: Bake for 40-50 minutes until the lasagna is bubbly and golden on top. Let rest for 20 minutes to set before slicing.
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