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A slice of lasagna on a white plate.

Best Homemade Lasagna

Course Dinner
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours
Servings 8


  • 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


  1. Preheat oven to 375° once sauce has cooked and spray a large baking dish with non stick spray. Set aside.

For The Meat Sauce

  1. Brown ground beef and sausage, then half way through, add onions and garlic.

  2. Cook until meat is no longer pink and onions are translucent. Drain and return to pan.

  3. Sprinkle fennel seeds, oregano, basil, salt and pepper over meat, stir.

  4. Add diced tomatoes, tomato sauce, tomato paste and 1/2 of the chopped parsley. Stir, cover, reduce heat and simmer for a 1-2 hours.

For The Ricotta Cheese Mixture

  1. Using a medium bowl, mix Ricotta cheese, egg, parsley, Parmesan cheese, 1/2 cup Mozzarella cheese together and place in fridge until ready to assemble.

Layering The Lasagna

  1. Add a few large spoonfuls of sauce to the bottom of prepared pan.

  2. Place uncooked lasagna noodle over sauce overlapping noodles.

  3. Spread Ricotta cheese mixture over noodles, followed by meat mixture, shredded Mozzarella cheese. Repeat layers ending with shredded Mozzarella.

  4. Cover with foil and bake in oven for 20 minutes, uncover and reduce oven to 350 degrees.

  5. Continue to bake for 40-45 minutes or until bubbly. Let sit for 15 minutes before cutting.