Homemade Lasagna Easy To Make

Homemade Lasagna is comfort food at its finest! Finish the meal with a side of Garlic Bread, Fried Zucchini, or a Wedge Salad.

Best homemade lasagna

We love pasta and all Italian food at our home. We eat it at least once a week. One of our favorites is Lasagna, and this Homemade Lasagna is our go-to! Lasagna does require some time for both prep and chilling, but the end result is so worth it. If you’re going to be putting in the effort I would recommend making a double batch – it’s perfect for freezing! Pair it with a salad and maybe a side of Garlic Bread and you’ve got “chef’s kiss” perfection!

Ingredient options

This best Homemade Lasagna recipe includes all the traditional ingredients:

meat (beef and Italian sausage)cheese (parmesan, mozzarella, and ricotta cheese)seasonings (minced garlic, basil, fennel seeds, parsley, garlic salt, salt, and pepper)tomato saucelasagna noodles

Cheese. Substitute equal amounts of ricotta for cottage cheese. Ricotta cheese tends to be richer with a thicker texture while cottage cheese is lighter. Use whichever you prefer. Meat. If you don’t like Italian sausage, use all ground beef instead of half and half. Or substitute the ground beef and pork with a browned ground turkey or chicken. For a vegetarian option, omit the meat altogether. Noodles. 3-4 regular lasagna noodles are needed per layer. Noodles do not need to be boiled but will be softened by soaking in hot water.

Place the noodles in a deep-sided pan and add hot water. Soak for 30 minutes and drain. The pasta will finish softening as the dish chills in the fridge and then while it bakes in the oven.

Vegetables. Adding veggies is an easy and delicious way to add flavor and texture to the dish. Some suggestions include zucchini, eggplant, onion, baby spinach, or bell pepper. Fresh herbs. If you don’t have fresh parsley or basil, use dried herbs. One tablespoon of fresh herbs equals 1 teaspoon of dried herbs.

How to Make Homemade Lasagna

This classic Lasagna Recipe is so simple to make. Start by making the layering ingredients. MEAT. In a large pot, cook sausage, ground beef, and garlic until brown and no longer pink. Drain fat. SAUCE. Add crushed tomatoes, tomato paste, tomato sauce, water, brown sugar, basil, fennel seeds, Italian seasoning, garlic salt, and pepper. Cover and simmer for about 30-45 minutes. PASTA. While the sauce simmers, prep noodles by soaking them in hot water for 30 minutes. CHEESE. Make ricotta mixture while the sauce is simmering by combining ricotta cheese, grated Parmesan, egg, nutmeg, and chopped parsley.

Layering method

LAYER. Now it’s time to layer! Layer Lasagna as follows in a deep 9×13 baking dish: CHILL. Cover with foil and refrigerate for at least 2 hours or overnight. BAKE. Preheat oven to 375°F. Bake with foil on for the first 30 minutes. Uncover and bake for an additional 15-20 minutes. Let cool for 15-20 minutes before cutting and serving. Sprinkle with fresh basil if desired.

Recipe Tips

Cook covered. Uncovered Lasagna will become dry. Cover with a foil-topped tray for a portion of the baking time. Once the lasagna has baked at least halfway through, remove the foil so the top can brown. If, once it’s fully cooked, the top still looks pale, turn on the broiler to help move things along. But keep an eye on it as it can burn quickly. Soupy Lasagna. A few things can cause too much moisture in the Homemade Lasagna. If using a really thin tomato sauce, or non-fat sour cream and cottage cheese, there will be more water content in your ingredients, causing the Lasagna to be soupy. Also, if you live at a higher altitude, it may require a longer baking time than listed in the recipe.

Storing Info

Make ahead of time. Prepare the Lasagna according to the recipe, but don’t bake it. Store it in the fridge or freezer for later.

Refrigerator: Cover the dish with plastic and keep it in the fridge for 1-2 days. Remove the plastic before baking.Freezer: Cover the dish with plastic and then again with aluminum foil. Freeze for 1-2 months. Thaw in the fridge overnight. Remove plastic and foil before baking.

STORE leftover Homemade Lasagna recipe in an airtight container in the fridge for 3-4 days or in the freezer for 2 months. Depending on the amount, store it all together or divide it into individual portions. Reheat leftover Lasagna in the microwave or the oven. I recommend adding a bit of marinara sauce to keep it from drying out. If reheating in the oven, pour about ¼ cup of marinara sauce over the Lasagna and cover it with aluminum foil. Bake for 25 minutes at 425°F, or until the lasagna is hot and bubbly.