Best Homemade Lasagna Recipe step by step

Lasagna is the ultimate comfort food with its rich meat sauce, creamy ricotta, and lots of melty mozzarella. When I think of lasagna, I think of its big flavor, clean layers, and slices that hold together.

This recipe is perfect for beginners as it walks you through the details of how to make lasagna at home. How to make a well-seasoned meat sauce, mix a flavorful ricotta layer, then stack everything in a simple order that bakes evenly. I will also share bake and rest cues, so you know exactly when it’s done.

In this post, you’ll learn:

• The secret to thick, meaty sauce, not watery

• How to season ricotta so it tastes rich, not bland.

• The layering order that prevents slipping and soggy noodles

• Bake time and doneness cues for a perfect lasagna slice.

• Make-ahead, freezer, and reheating tips for busy weeks and holidays

HOMEMADE LASAGNA RECIPE ( step by step )

RICOTTA MIXTURE

• 1lb/455g fresh ricotta ( get it at an Italian store near you)
• 75g or 3/4c grated parmesan
• 100g or 1/2c heavy cream
• 5g or 3/4tsp salt
• 2g or 1tsp black pepper
• 1 egg
• 1tsp nutmeg

MEAT SAUCE

• 1lb/450g ground beef ( 80/20 )
• 2 115g/4oz Italian sausages, meat removed from casings
• Olive oil
• 25-30g or 2Tbsp butter
• 200g or 1 large onion
• Salt
• 20g/5 cloves garlic, minced
• Chilli flakes
• 2 28oz cans crushed tomatoes ( I used Bianco de Napoli)
• 5-7g or 1-2tsp sugar

** A pack of no-boil lasagna noodles ( 365 Whole Foods Market Brand)

1. Let’s start with the meat ( I use a mix of ground beef and Italian sausages).

2. Cut open the casing on the sausage and flip that out onto the sheet tray and then smush it with the ground beef into a flat sheet.

2.  Put the sheet under the broiler to cook and brown , it should be ready in about in 15 minutes and if you don’t have a super hot Broiler just roast this at your oven’s highest setting or better yet do it on your stovetop with a skillet.

3. After 15minutes, the broiling meat should have some really nice mayard browning and should be cooked all the way through. Remove it from oven and allow it to cool down, should be cool enough for you to handle.

5. Once cooled, break it up by crumbling. I find that doing this by hand is best. Crumble it into smallest size you can. You don’t want any  big chewy pieces.

6. Now to make the Tomato base for this sauce. Ona heavy bottom skillet, add in olive oil then butter and once that’s melted, add in your diced onions and then a strong pinch of salt. Stir to combine and cook these onions until they’re softened and starting to get translucent. Should about five to six minutes or so.

7. Next in goes minced garlic and then a pinch of chili flakes and then I’ll give it all a stir to get things combined and Fry off the garlic I’ll give that a minute or so.

7. Once the garlic and chilies are smelling fragrant add in two cans of crushed tomatoes, next  add in your salt and then give a stir and once it’s combined, simmer it for five more minutes.

8. To the tomato sauce, add in crumbled meat including any drippings and fat on the sheet tray and stir to combine. Cook things down for 20 to 30 minutes to make a well-bonded NOT soupy lasagna we definitely need a very well thickened tomato sauce.

9. As the tomato sauce cook, let’s make the ricotta mixture. Start by combining all of the ricotta, all of the grated Parmesan cheese plus the heavy cream, salt, cracked black pepper, one large egg and then grated nutmeg. Stir to combine all ingredients and set it aside.

10. Back to the meat sauce, it should have reduced by more than half and when pushed with a spoon, it it easily holds its shape. This is the perfect consistency for the meat sauce. To finish the sauce off, i add in a little bit of sugar to  balance the sauce ( about  5g of sugar)

11. Now to assemble the lasagna. Grab a 9×13 dish. For layering we are going to start with a half cup of the meat sauce onto the dish and spread it out to keep the base layer of noodles from sticking to the pan.

12. Next in goes four pieces of no boil lasagna noodles overlapped. I love the texture of no boil noodles and hence why i use this. However, if you can’t get them, use regular boil noodles. You don’t actually need to boil the regular lasagna noodles, just soak them  in water for five minutes before building the lasagna.

13. On top of the noodles, add 9 tablespoon dollops of the ricotta mixture and then spread it evenly from edge to edge.

14. Next, drop a cup’s worth of grated full fat mozzarella cheese.

15. On top of that cheese goes about three quarters of a cup of meat sauce, spread it edge to edge

16. Four more noodles go on top.

17. From here the process more or less repeats itself so on top of the second layer of noodles, add nine more dollops of ricotta

18. Then a cup of mozzarella

19. Then,  a cup of the reduced meat sauce.

20 . Four more noodles

21. Add the ricotta mixture.

22. Top with mozzarella cheese

23. Then the meat sauce

24. Add the noodles

25. Finish with a cup of sauce

26. Then the last cup of  mozzarella cheese spread from edge to edge.

27. Sprinkle grated Parmesan cheese about a half cups worth.

28. Finally, add six to nine slices of fresh mozzarella cheese to the top and you’re done with the assembly.

29. Now to bake, cover the baking dish with a piece of foil and and then the whole thing goes into a 375 F oven to bake for 25 minutes

20. Remove the foil and then throw it back in to bake uncovered for 25 more minutes.

21. Broil at the top for 2 – 3 minutes for that perfectly gooey melty lasagna.

22. After broiling, remove the lasagna from the oven and resist all temptation to slice into it and let it cool for 30 minutes.

23. After cooling, you get perfectly set lasagna with clearly defined layers it’s got cheese melt with a beautiful luscious texture and a light flavor that hint of fennel seed from the Italian sausage is just a pure delight and the pasta is firm but tender.

24. Serve and enjoy!

Important Recipe Notes

• A thick sauce is non-negotiable. Simmer your meat sauce until the it looks thick and coats a spoon to avoid a watery and soupy lasagna layers. If your sauce looks watery in the pan, it will be even looser after baking.
• Resting is part of the recipe, allow lasagna to cool and firm up before slicing into it.
• This recipe uses Italian sausages which are often seasoned with lots of salt, taste your sauce before adding extra salt. Sausage brings plenty.
• Sugar is great way to balance acidity in the meat sauce, however,  if you don’t want to add sugar, use carrot instead. It adds sweetness without tasing sweet.
• When making your ricotta mixture, it should spread easily, but not feel watery.
• When layering, make sure your sauce touches the edges, dry edges can happen when noodle corners are exposed.

• If the top browns early but the center is not hot and set, cover again and keep baking.

• This Lasagna freezes very well, and it is one of the most practical freezer meals you can make as it is a guaranteed hit.
• While you can customize this recipe to your liking, avoid adding raw watery vegetables directly, as can flood the pan and result in soupy lasagna layers.

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