Pin it My neighbor knocked on my door one Sunday holding an empty casserole dish and asked if I had a lasagna recipe that actually worked. Her last attempt had turned into a watery mess, and she was ready to give up. I invited her in, pulled out my baking dish, and we spent the afternoon layering noodles and cheese while her kids colored at my kitchen table. That lasagna came out perfect, golden and bubbling, and she's been making it ever since.
I made this for my son's birthday dinner last year because he requested it instead of going out to a restaurant. Watching eight teenagers devour an entire pan in less than twenty minutes made me realize this recipe had officially become a family staple. The kitchen smelled like an Italian grandmother lived there, even though I'm neither Italian nor a grandmother. One of his friends asked if I could teach his mom how to make it, which might be the highest compliment a home cook can get.
Ingredients
- Lasagna noodles: Using uncooked noodles means one less pot to wash and they absorb the sauce beautifully as they bake, just make sure your sauce is not too thick or they will stay crunchy.
- Ricotta cheese: This is the creamy glue that holds everything together, and mixing it with an egg makes it set up perfectly instead of turning runny.
- Mozzarella cheese: Buy the block and shred it yourself because pre-shredded has coating that keeps it from melting as smoothly.
- Parmesan cheese: The real stuff from the deli counter tastes completely different from the powdery kind in the green can.
- Ground beef and Italian sausage: The combination gives you meatiness from the beef and spice from the sausage, but you can use all of one or the other if that is what you have.
- Marinara sauce: A good jarred sauce works perfectly here, or use your homemade if you have it simmering on the stove already.
- Garlic: Fresh minced garlic in the meat sauce makes the whole house smell like you have been cooking all day.
- Fresh basil: Dried basil is fine in a pinch, but fresh basil stirred into the sauce at the end tastes like summer.
Instructions
- Preheat and prep:
- Get your oven going to 375°F so it is ready when you finish layering. This is also a good time to pull out your baking dish and set up your assembly station.
- Build the meat sauce:
- Heat the olive oil in a large skillet and let the garlic sizzle until it smells amazing, then add both meats and break them up with a wooden spoon until they are browned and crumbly. Drain off the extra fat, stir in the marinara, salt, pepper, and basil, then let it all simmer together for ten minutes.
- Mix the ricotta filling:
- Crack the egg into the ricotta and stir it until it is smooth and creamy. This step takes thirty seconds but makes a huge difference in texture.
- Start layering:
- Spread a thin layer of meat sauce across the bottom of your 9x13 inch dish to keep the noodles from sticking. Lay down four uncooked noodles, slightly overlapping them so there are no gaps.
- Add ricotta and cheese:
- Spread half of the ricotta mixture over the noodles, sprinkle a third of the mozzarella on top, then ladle more meat sauce over everything. Repeat this exact process one more time.
- Finish the top:
- Place the last four noodles over the second layer, cover them with the remaining meat sauce, then pile on the rest of the mozzarella and all the Parmesan. It should look like a cheese mountain.
- Bake covered:
- Cover the dish tightly with foil and slide it into the oven for twenty-five minutes. The foil traps steam that cooks the noodles through.
- Brown the top:
- Pull off the foil and bake for another fifteen minutes until the cheese turns golden and bubbly around the edges. Your kitchen will smell incredible.
- Rest before serving:
- Let the lasagna sit for at least fifteen minutes after you take it out of the oven. This is the hardest part, but it lets everything set so your slices hold together instead of sliding apart.
Pin it The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant. I laughed and told them it was just noodles, meat, and cheese, but something about the way the flavors meld together in the oven makes it taste fancier than the effort required. Now I make it whenever I want to feel like I have my life together, even when I definitely do not.
Making It Your Own
I have tucked sautéed spinach and mushrooms between the layers when I am feeling virtuous, and it adds an earthy sweetness without making it taste like health food. My friend swears by adding a layer of thinly sliced zucchini, and another uses cottage cheese instead of ricotta because that is what her grandmother did. The beauty of lasagna is that it is forgiving enough to handle your creative impulses.
Storage and Reheating
Leftover lasagna might actually be better than fresh because all the flavors have had time to become best friends. I reheat individual slices in the microwave for about two minutes, or you can warm the whole thing in a 350°F oven covered with foil. It also freezes beautifully for up to two months, which means you can have a homemade dinner waiting in the freezer for those nights when cooking feels impossible.
Serving Suggestions
This pairs perfectly with a simple green salad and some crusty garlic bread for soaking up any extra sauce on your plate. I like to open a bottle of Chianti or another robust red wine, though honestly it tastes just as good with a cold beer or even a glass of milk if that is your style.
- Let guests serve themselves from the pan at the table so everyone can pick their perfect corner or middle piece.
- Garnish with extra fresh basil or a sprinkle of Parmesan right before serving for a pop of color and flavor.
- Any leftovers can be cut into squares and packed for lunches, where they will make your coworkers jealous.
Pin it There is something deeply satisfying about pulling a golden bubbling lasagna out of the oven and knowing you made it with your own hands. It is the kind of dish that turns a regular Tuesday into something worth remembering.
Recipe FAQs
- → Can I use no-boil lasagna noodles?
Yes, no-boil noodles work perfectly. Ensure your meat sauce has enough moisture and cover tightly with foil during baking so the noodles cook through properly.
- → How do I prevent watery lasagna?
Let the meat sauce simmer to reduce excess liquid, drain the cooked meat well, and most importantly, allow the finished lasagna to rest for 15 minutes before slicing so it sets properly.
- → Can I make this ahead of time?
Absolutely. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the covered baking time if starting from cold.
- → What can I substitute for Italian sausage?
Use all ground beef, ground turkey, or ground chicken. Add extra Italian seasoning, fennel seeds, and red pepper flakes to mimic the sausage flavor profile.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover and warm in a 350°F oven. Freezes well for up to 2 months.
- → Can I add vegetables to this lasagna?
Yes, sautéed spinach, mushrooms, zucchini, or bell peppers work beautifully. Layer them with the ricotta mixture or mix into the meat sauce for added nutrition and flavor.