Homemade Layered Lasagna That Tastes Like Family Dinner

Lasagna has always meant comfort in our house. It’s the meal I make when my parents visit, when someone’s going through a rough week, or when I just want something warm and filling on a chilly evening.

This recipe has become my go-to version. It’s simple, hearty, and has all the things that make lasagna great—rich meat sauce, creamy ricotta, and lots of gooey cheese layered between soft pasta sheets. It fills the kitchen with a smell that makes people wander in and ask, “When’s dinner?”

Let me show you how I make it step by step. I’ll also share a few tips so you can get the perfect layers every time.

Ingredients

For the meat sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or half beef and half pork)
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• A small pinch of sugar (optional)

For the cheese mixture:

• 15 oz ricotta cheese
• 1 egg
• 1/3 cup grated Parmesan cheese
• Salt and pepper
• 2 tablespoons fresh parsley, chopped (optional)

Other:

• 9 to 12 lasagna noodles (boiled or no-boil)
• 2 cups shredded mozzarella cheese
• Extra Parmesan for topping

Servings and Time

• Serves: 6 to 8
• Prep time: 30 minutes
• Cook time: 45 minutes
• Resting time: 10 minutes
• Total time: About 1 hour and 25 minutes

Step-by-Step Instructions

1. Cook the meat sauce
Heat olive oil in a large skillet. Add onion and cook until soft. Stir in garlic, then add the ground beef. Cook until browned and crumbly.

Drain extra fat if needed. Stir in tomato paste, crushed tomatoes, oregano, salt, pepper, and sugar. Let it simmer gently for 15 to 20 minutes. Taste and adjust seasoning.

2. Make the ricotta filling
In a bowl, mix ricotta, egg, Parmesan, a bit of salt, and pepper. Add parsley if using. Mix until smooth.

3. Prepare your noodles
If using traditional noodles, cook them according to package directions. Rinse and lay flat on a clean towel. If using no-boil noodles, no prep is needed.

4. Layer the lasagna
Preheat oven to 375°F (190°C). In a 9×13-inch dish, spread a thin layer of meat sauce.

Add your first layer:

• Noodles
• Ricotta mixture
• Meat sauce
• Mozzarella cheese

Repeat this pattern two more times, ending with sauce and cheese on top. Sprinkle a little Parmesan over everything.

5. Bake
Cover with foil and bake for 25 minutes. Remove foil and bake another 15 to 20 minutes until the top is golden and bubbly. Let it rest for 10 minutes before slicing.

Pro Tips

• Letting the lasagna rest keeps the layers from falling apart.
• For extra flavor, add a pinch of crushed red pepper to the sauce.
• If using cottage cheese instead of ricotta, blend it for a smoother texture.
• You can make this up to a day ahead and bake it fresh when needed.

Approximate Nutrition (Per Serving)

• Calories: 480
• Protein: 28g
• Carbs: 36g
• Fat: 25g
• Sodium: 620mg

This will vary depending on the ingredients and serving size.

FAQ

Can I freeze lasagna before baking?
Yes. Just assemble it, cover tightly, and freeze. When ready to bake, thaw overnight in the fridge, then bake as usual with 10 extra minutes.

What if I don’t eat beef?
Ground chicken, turkey, or even lentils work as a substitute.

Do I have to use egg in the ricotta layer?
It helps bind the cheese, but you can leave it out. Just add a little extra Parmesan for structure.

How long will leftovers last?
About 4 days in the fridge. It reheats well in the microwave or oven.

My Final Thoughts

Lasagna is one of those meals that feels like home. It’s rich, satisfying, and made to be shared. This version hits that perfect balance of flavor and simplicity. You can make it on a weekend, freeze it for later, or serve it on a special night. No matter when you make it, it’s the kind of dish that makes everyone smile when it hits the table.

If you give this recipe a try, I’d love to hear how it turned out for you. Send me a message or leave a comment. And if your family ends up loving it too, welcome to the club.

– Jessica from
easyyummyrecipe.com

Homemade Layered Lasagna – Cheesy Family-Style Pasta Dish

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This classic homemade lasagna is layered with rich meat sauce, creamy ricotta, and gooey cheese. Easy to make, freezer-friendly, and perfect for feeding a crowd or meal prepping.

Prep Time 30 minutes

Cook Time 45 minutes

Resting time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• For the meat sauce:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or half beef and half pork)
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• A small pinch of sugar (optional)
• For the cheese mixture:
• 15 oz ricotta cheese
• 1 egg
• 1/3 cup grated Parmesan cheese
• Salt and pepper
• 2 tablespoons fresh parsley, chopped (optional)
• Other:
• 9 to 12 lasagna noodles (boiled or no-boil)
• 2 cups shredded mozzarella cheese
• Extra Parmesan for topping

Instructions

1. 

1. Cook the meat sauceHeat olive oil in a large skillet. Add onion and cook until soft. Stir in garlic, then add the ground beef. Cook until browned and crumbly.

Drain extra fat if needed. Stir in tomato paste, crushed tomatoes, oregano, salt, pepper, and sugar. Let it simmer gently for 15 to 20 minutes. Taste and adjust seasoning.

2. Make the ricotta fillingIn a bowl, mix ricotta, egg, Parmesan, a bit of salt, and pepper. Add parsley if using. Mix until smooth.

3. Prepare your noodlesIf using traditional noodles, cook them according to package directions. Rinse and lay flat on a clean towel. If using no-boil noodles, no prep is needed.

4. Layer the lasagnaPreheat oven to 375°F (190°C). In a 9x13-inch dish, spread a thin layer of meat sauce.

Add your first layer:

• 
  Noodles
  
• 
  Ricotta mixture
  
• 
  Meat sauce
  
• 
  Mozzarella cheese
  

Repeat this pattern two more times, ending with sauce and cheese on top. Sprinkle a little Parmesan over everything.

5. BakeCover with foil and bake for 25 minutes. Remove foil and bake another 15 to 20 minutes until the top is golden and bubbly. Let it rest for 10 minutes before slicing.

Notes

Letting the lasagna rest keeps the layers from falling apart.

For extra flavor, add a pinch of crushed red pepper to the sauce.

If using cottage cheese instead of ricotta, blend it for a smoother texture.

You can make this up to a day ahead and bake it fresh when needed.

Nutrition Information:

Serving Size:

6 to 8
Amount Per Serving: Calories: 480Trans Fat: 25gSodium: 620mgCarbohydrates: 36gProtein: 28g