Homemade Lasagna with Meat Sauce

A close-up of a spatula lifting a cheesy, layered slice of beef lasagna from a baking dish, with melted cheese stretching.

Homemade Lasagna with Meat Sauce

This easy Homemade Lasagna with Meat Sauce is layered with rich, hearty meat sauce, tender pasta, and plenty of melted cheese. It bakes up hot, bubbly, and packed with classic comfort that will have your family begging for seconds.

Course Main Course

Cuisine Italian

Keyword classic lasagna, lasagna recipe

Prep Time 40

Cook Time 30

Total Time 1 10

Servings

Calories 621kcal

Author Lisa O'Driscoll

Equipment

9x13 baking dish

Ingredients

1 tbsp olive oil
2 lbs ground beef
1 medium onion chopped
3 cloves garlic minced
24 ounces pasta sauce
16 ounces box lasagna noodles you'll need about 15 noodles
16 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
1 large egg
24 ounces mozzarella cheese grated

Instructions

Preheat oven to 350°.
Add olive oil to large skillet and saute onion and ground beef until beef is browned.
1 tbsp olive oil, 2 lbs ground beef, 1 medium onion
Drain excess oil and add minced garlic. Cook until fragrant, about 1-2 minutes.
3 cloves garlic
Stir in tomato sauce.
24 ounces pasta sauce
In a separate pan, boil water and cook noodles according to direction on package.
16 ounces box lasagna noodles
In a large bowl, combine ricotta cheese, Parmesan cheese, Italian seasoning, salt, pepper and egg. Mix well.
16 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tbsp Italian seasoning, 1 tsp salt, 1 tsp pepper, 1 large egg
Pour a thin layer of sauce into a 9x13 pan. Lay lasagna noodles on the sauce, then layer with more meat sauce, ricotta cheese mixture and mozzarella. Repeat two more times.
24 ounces mozzarella cheese
Bake at 350° for 30 minutes or until the cheese is melted and sauce is bubbling. Serve and enjoy!

Notes

Store leftover lasagna covered in the refrigerator for up to 4 days. Let it cool completely before refrigerating.
Cut into individual portions and freeze separately. Wrap each piece in plastic wrap, then foil, and place in a freezer bag. Freeze for up to 3 months.
Reheat in a 350° oven for about 30 minutes, or until hot. Individual slices can be reheated in a toaster oven or microwave for 1–2 minutes, covered with a paper towel.
Shred your own mozzarella if possible. Freshly grated cheese melts more smoothly than pre shredded cheese, which contains anti clumping ingredients.
Let the lasagna rest about 10 to 15 minutes after baking so the layers set and slice neatly.
Use a deep 9 x 13 baking dish. Lasagna layers stack up quickly, and a deeper dish helps prevent bubbling sauce from spilling over.
Place the pan on a baking sheet in case the sauce bubbles over while baking. The sheet pan will catch it and save you from cleaning the oven.
Use a pie server or thin spatula to lift slices. It slides under the layers easily and helps keep each serving intact.

Nutrition