Get ready to make the best homemade lasagna! This is one of those hearty, comforting dinners that brings everyone to the table, and once you try it, you'll understand why it's a family favorite. With layers of seasoned ground beef, hot Italian sausage, rich tomato sauce, creamy ricotta, and plenty of melted mozzarella, every bite is packed with delicious flavor.
This best homemade lasagna recipe comes from my sister, Linda, who has been making it for years. I made a few small changes and knew I had to share it. The Italian sausage adds so much flavor to the sauce, and the combination of ricotta, mozzarella, and Parmesan makes every layer extra delicious. Serve it with garlic bread and a simple salad, and you've got a dinner everyone will look forward to.
If you love hearty lasagna, try my lasagna stuffed manicotti, one pot lasagna soup, or Mexican lasagna next!
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Why You’ll Love This Recipe
- Rich, hearty meat sauce: Ground beef and hot Italian sausage give the tomato sauce plenty of savory flavor.
- Lots of cheesy goodness: Ricotta, mozzarella, and Parmesan come together for creamy, melty layers.
- Perfect for feeding a crowd: This is a great meal for family dinners, potlucks, and gatherings.
- Make-ahead friendly: You can prepare the sauce and cheese mixture ahead of time to make assembly easier.
- Comfort food at its best: Tender noodles, flavorful sauce, and melted cheese make this a classic dinner everyone can enjoy.
- Easy to customize: Use mild Italian sausage instead of hot, or swap out the ricotta if needed.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Ground beef & hot Italian sausage: The hearty stars of the lasagna! The beef adds rich, savory flavor, while the hot Italian sausage brings extra seasoning and a little kick to the meat sauce.
- Tomatoes, tomato sauce & tomato paste: Create the rich, thick tomato base that gives the lasagna its classic flavor and keeps every layer delicious and saucy.
- Fennel seeds, oregano & basil: Bring that classic Italian-inspired flavor to the meat sauce, adding aromatic herbs and a little extra depth.
- Ricotta cheese: Creates a creamy, rich layer that balances the savory meat sauce and makes every bite extra satisfying.
- Mozzarella cheese: The gooey, melty star of the layers and topping! It gives the lasagna that delicious cheesy pull everyone loves.
- Parmesan cheese: Adds a salty, nutty flavor to the ricotta mixture that makes the cheesy layers even more flavorful.
- Onion & garlic: Build a savory flavor base for the meat sauce, making it taste rich and homemade.
Variations
- Use mild Italian sausage: Swap the hot sausage for mild or sweet Italian sausage if you prefer a less spicy sauce.
- Skip the sausage: Use an additional pound of ground beef instead if sausage isn’t your favorite.
- Replace the ricotta: Cottage cheese can be used in place of ricotta for a slightly different texture and flavor.
- Add vegetables: Sautéed mushrooms, spinach, or finely chopped zucchini can add extra flavor and variety.
- Make it extra cheesy: If you love a cheesy lasagna, reserve a little extra mozzarella for the top.
- Adjust the seasoning: If you like more herbs, add a little extra oregano or basil to the sauce. You can also reduce the pepper or salt to suit your taste.
How to Make the Best Homemade Lasagna
I’ve included a brief overview of the recipe here. You’ll find the exact instructions in the recipe card at the bottom of the post.
- Step 1: Cook the meat, onions, and garlic until the meat is browned and the onions are translucent.
- Step 2: Add the seasonings, tomato sauce ingredients, and half the parsley. Cover and simmer for 1 to 2 hours.
- Step 3: Mix the ricotta filling ingredients.
- Step 4: Layer the lasagna in a prepared baking dish.
- Step 5: Cover and bake for about 20 minutes. Then, uncover and bake until bubbly, melty, and lightly golden.
- Step 6: Let the lasagna rest and enjoy!
Expert Tips
- Give the sauce time to simmer: The 1-2-hour simmer helps the tomatoes, herbs, beef, and sausage develop a deeper flavor.
- Drain excess grease: Removing excess fat after browning keeps the sauce from becoming too oily.
- Cover the noodles with sauce: Since the noodles are layered in uncooked, make sure they’re well covered so they can soften as the lasagna bakes.
- Don’t skimp on the seasoning: The fennel, oregano, and basil help give the meat sauce its signature flavor.
- Keep track of your mozzarella: Remember to reserve ½ cup for the ricotta mixture and use the rest for the layers and topping.
- Use foil for the first part of baking: Covering the dish helps retain moisture while the noodles cook.
- Let it rest: Fifteen minutes makes a difference when you’re cutting and serving the lasagna.
- Make cleanup easier: Place the baking dish on a rimmed baking sheet if you’re concerned about bubbling sauce spilling over in the oven.
Best Homemade Lasagna FAQs
Absolutely! Mild or sweet Italian sausage works well if you don’t want the extra heat. The lasagna will still have plenty of flavor from the beef, herbs, garlic, and tomato sauce.
Cottage cheese is a popular substitute for ricotta. It has a slightly different texture, but it works well in lasagna. You can also use a mixture of cottage cheese and shredded mozzarella if that’s what you have available.
You can make lasagna with uncooked noodles. Make sure they’re covered with sauce and follow the covered and uncovered baking times so the noodles have enough time to cook. If you use a different type of noodle, check the package instructions because cooking requirements can vary.
The sauce should be bubbling around the edges, the cheese should be melted, and the noodles should be tender. If you’re unsure, carefully check the center with a knife to see whether the noodles have softened.
Yes! You can make the meat sauce and ricotta mixture ahead of time and refrigerate them separately until you’re ready to assemble the lasagna. You can also assemble the dish ahead, cover it, and refrigerate it before baking. If baking it straight from the refrigerator, allow extra time as needed and make sure the center is fully heated and the noodles are tender.
Allow leftover lasagna to cool, then transfer it to an airtight container or cover the baking dish. Refrigerate within 2 hours and enjoy within 3-4 days.
You can freeze individual portions or the entire baked lasagna in a freezer-safe container. For best quality, use within 2-3 months.
Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and warm in a 350°F oven until hot in the center. Add a small spoonful of water or sauce if the lasagna looks dry.
The Best Sides for the Best Homemade Lasagna
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Best Homemade Lasagna
Ingredients
- 2 lbs lean ground beef
- 1 lb hot Italian sausage
- 2 cups onions, chopped
- 3 large cloves garlic, minced
- 1 tbsp fennel seeds
- 2 tsp oregano
- 2 tsp basil
- 1 tsp salt
- 1 tsp pepper
- 28 oz can diced tomatoes
- 14.5 oz can tomato sauce
- 12 oz can tomato paste
- ¼ cup chopped fresh parsley, divided
- 16 oz Ricotta cheese
- 1 large egg
- ½ tsp salt
- ½ tsp pepper
- 1 lb box lasagna noodles
- 32 oz Mozzarella cheese, shredded, divided
- ¼ cup Parmesan cheese, shredded
Instructions
- Preheat oven to 375° once sauce has cooked and spray a large baking dish with non stick spray. Set aside.
For The Meat Sauce
- Brown ground beef and sausage, then half way through, add onions and garlic.
- Cook until meat is no longer pink and onions are translucent. Drain and return to pan.
- Sprinkle fennel seeds, oregano, basil, salt and pepper over meat, stir.
- Add diced tomatoes, tomato sauce, tomato paste and ½ of the chopped parsley. Stir, cover, reduce heat and simmer for a 1-2 hours.
For The Ricotta Cheese Mixture
- Using a medium bowl, mix Ricotta cheese, egg, parsley, Parmesan cheese, ½ cup Mozzarella cheese together and place in fridge until ready to assemble.
Layering The Lasagna
- Add a few large spoonfuls of sauce to the bottom of prepared pan.
- Place uncooked lasagna noodle over sauce overlapping noodles.
- Spread Ricotta cheese mixture over noodles, followed by meat mixture, shredded Mozzarella cheese. Repeat layers ending with shredded Mozzarella.
- Cover with foil and bake in oven for 20 minutes, uncover and reduce oven to 350 degrees.
- Continue to bake for 40-45 minutes or until bubbly. Let sit for 15 minutes before cutting.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy,
Terri
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Simmer for a 1/2 hour or 1-2 hours? That seems like a looong time.
Hi Stephanie, it’s simmer for one-two hours. It’s so worth it and you will love the flavor. :)
I really don’t have to cook the noodles? Not even par-boil?
Hi Wes, no need to boil them at all. :)
Can you tell me what Fennel seeds do for Lasagne?
Hi Bev, Fennel seeds added to lasagna will take a good lasagna recipe and make it an “OMG” lasagna recipe. Best way to describe the addition of fennel seeds. :)