I grew up with a bubbling pan that made the whole kitchen smell like home. This lasagna recipe keeps that spirit. I brown the meat, stir the sauce, and stack the noodles with care. Each layer feels like a small win. If you need a simple path to dinner that still feels special, this is it. I keep the steps clear so you can cook without stress. You can riff and still stay on track. Try a recipe for lasagna when the day runs long. I love a lasagna recipe chicken on busy weeknights since leftover rotisserie works great. Craving more greens. A lasagna recipe with spinach brings fresh flavor and tender bites. Need a lighter feel. A zucchini lasagna recipe or a zucchini lasagna recipe easy helps. Like extra comfort. A creamy lasagna recipe wraps every bite in mellow richness. We plate big squares. The cheese pulls and the edges set firm. Friends reach for seconds. I do too. The pan rests a few minutes so the layers slice neat. Warm bread on the side makes the meal land just right. Save a piece for tomorrow if you can. I almost never can.
Table of Contents
- 1) Key Takeaways
- 2) Easy Homemade Lasagna Recipe
- 3) Ingredients for Homemade Lasagna
- 4) How to Make Homemade Lasagna
- 5) Tips for Making Homemade Lasagna
- 6) Making Homemade Lasagna Ahead of Time
- 7) Storing Leftover Homemade Lasagna
- 8) Try these pasta dinners next
- 9) Homemade Lasagna
- 10) Nutrition
1) Key Takeaways
Hi from Lila at Lila Cooks at https://www.lilacooks.com. I cook with a calm hand and a warm oven. This pan feeds a crowd and still leaves a square for lunch. The sauce simmers soft and the cheese melts slow. The layers stay neat after a short rest.
You get a rich bite with gentle spice. The noodles hold the shape. Kids cheer. Grown ups ask for seconds. I do too. We serve with a green salad and bread. That simple pairing turns the table into a happy place.
Flex is welcome. Try a recipe for lasagna when plans shift. Try a zucchini lasagna recipe when you want a lighter plate. Try a lasagna recipe with spinach for fresh color. A creamy lasagna recipe brings soft comfort on a cool night.
2) Easy Homemade Lasagna Recipe
I learned this lasagna recipe in a tiny rental kitchen with a thin stove and a louder fridge. The trick sits in the order. Sauce first then noodles then ricotta then cheese. I repeat that stack until the pan brims. The scent fills the room and draws people toward the oven. This section uses the main term lasagna recipe twice so you can find it fast and so the search gods smile.
We use a classic tomato base and a mellow ricotta mix. I keep the heat friendly so kids eat well. On busy nights I swap in a lasagna recipe chicken path with leftover meat. On garden days I slice thin zucchini ribbons and make a zucchini lasagna recipe easy with the same steps.
Call this the best lasagna recipe for low fuss cooks. Call it the classic lasagna recipe for family night. Call it the easy lasagna recipe when time runs short. Labels change. The joy stays the same. I plate big squares and let the cheese stretch like cozy sweater yarn.
3) Ingredients for Homemade Lasagna
Olive oil a spoon warms the pan and carries the flavor from onion and garlic. The scent sits soft not sharp. The oil helps browning and keeps the sauce round.
Yellow onion diced sweet notes bloom as it softens. I cook until translucent. No rush. The base turns steady and kind.
Garlic minced one minute in the heat wakes it up. I stir and keep it from going dark. The taste stays gentle.
Ground beef lean meat browns and adds depth. I break it into small bites so every fork finds balance. Salt meets pepper here.
Ground pork richer notes join the party. Mix with beef for a round flavor. Swap with shredded chicken for a lasagna recipe chicken path.
Diced tomatoes bright acid meets savory fat. The sauce turns friendly and thick after a slow simmer. The color looks like sunset.
Tomato paste a small scoop deepens the body. It clings to noodles and holds the stack. No watery slices here.
Sugar a tiny bit rounds the edges of the tomatoes. The sauce stays savory. No sweet plate. Just balance.
Dried basil and oregano these two bring a friendly herb walk. I rub them between my fingers to wake the oils. The pot says thank you.
Crushed red pepper a pinch brings a light hum. Not a blaze. A hum. Kids still smile.
Salt and black pepper steady seasoning at each stage keeps the flavors aligned. Small pinches add up.
Ricotta cheese creamy and mild. I whisk it smooth with an egg so it sets and slices clean.
Egg the binder that keeps the ricotta layer tidy. Slices look sharp. Plates stay neat.
Lasagna noodles cooked to tender with a little bite. They must not go soft. Firm noodles keep the stack tall.
Mozzarella plenty of shreds for melt and pull. I save extra for the top so it browns in little spots.
Parmesan a final sprinkle adds nutty notes and a light crust on top. The pan sings when you cut.
4) How to Make Homemade Lasagna
Step 1 warm oil in a large skillet over medium high heat. Cook onion for a few minutes until soft. Stir in garlic for one short minute. The base smells cozy and kind.
Step 2 add beef and pork. Brown well. Spoon off extra fat. Season with salt and pepper. Stir in tomatoes, tomato paste, sugar, basil, oregano, and red pepper. Simmer and stir now and then until thick.
Step 3 mix ricotta with egg and a light pinch of basil and salt. It should look smooth and ready to spread.
Step 4 heat the oven to three hundred seventy five F. Grease a nine by thirteen pan. Spread a thin layer of sauce. Lay three noodles. Spoon ricotta. Add sauce. Sprinkle mozzarella. Repeat two more times.
Step 5 finish with sauce and a cloud of mozzarella and Parmesan. Cover with foil. Bake until bubbly. Uncover near the end for light browning. Rest the pan so slices hold their shape.
5) Tips for Making Homemade Lasagna
Salt your pasta water. That early step gives the noodles a lift. A well seasoned base makes each bite taste full. Keep the sauce a bit loose if you plan to use no boil noodles. The stack needs moisture for a soft set.
Let the pan sit before you cut. Ten minutes works. The layers relax and settle. Clean edges please the eye and the fork. A little patience keeps the plate neat.
Play with add ins. A lasagna recipe with spinach turns the ricotta layer bright. A zucchini lasagna recipe brings tender ribbons that feel light. A creamy lasagna recipe leans cozy for winter nights.
6) Making Homemade Lasagna Ahead of Time
I build the pan in the morning and bake at dinner. The noodles soak a touch of sauce and settle into place. The rest period pays off with tidy slices later. This plan helps on busy weekdays when the clock moves too fast.
For the freezer I wrap the unbaked pan tight. Foil then plastic then more foil. Bake from cold with extra time and check the center. When it steams and the top has spots of brown you are set. The first forkful tells you the plan worked.
For quick swaps I keep cooked shredded chicken ready. That turns the plan into a lasagna recipe chicken plan without extra steps. The method stays the same and dinner still tastes like home.
7) Storing Leftover Homemade Lasagna
Cool the pan on the counter. Cut into squares. Pack in tight containers. The layers stay neat and reheat well. A splash of water on the plate keeps the noodles soft in the microwave.
In the fridge it keeps for four days. In the freezer it keeps for three months. Label the date so you win the future lunch game. Little wins keep the week smooth.
Reheat in the oven for best texture. Cover to hold moisture then uncover at the end for light browning. The first bite brings back the same comfort from the night you baked it.
8) Try these pasta dinners next
9) Homemade Lasagna
Lasagna Recipe Easy Homemade Layers of Ricotta Meat and Mozzarella
Ingredients
For the bolognese sauce
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 pound ground beef
- 1/2 pound ground pork
- 28 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper to taste
For the ricotta filling
- 16 oz ricotta cheese
- 1 large egg
- 1/4 tsp dried basil
- Pinch of salt
To assemble the lasagna
- 9 lasagna noodles cooked al dente
- 4 cups shredded mozzarella divided
- 1/4 cup grated Parmesan
- Butter or oil for the baking dish
Instructions
For the bolognese sauce
- Heat olive oil in a large skillet over medium high. Saute onion for 4 to 5 minutes.
- Stir in garlic for 1 minute until fragrant.
- Add ground beef and ground pork. Cook until browned. Drain excess fat. Season with salt and pepper.
- Add diced tomatoes, tomato paste, sugar, basil, oregano, and red pepper flakes. Bring to a gentle simmer, cover, and cook for 30 minutes. Stir now and then. Remove from heat.
For the ricotta filling
- Mix ricotta, egg, dried basil, and a pinch of salt in a bowl until smooth.
To assemble the lasagna
- Heat oven to 375 F. Grease a 9 by 13 inch baking pan.
- Spread a thin layer of sauce in the pan. Lay down 3 noodles.
- Top with one third of the sauce. Spoon on one third of the ricotta mix. Sprinkle 1 cup mozzarella.
- Repeat the layers with 3 more noodles, sauce, ricotta, and 1 cup mozzarella.
- Finish with the last 3 noodles, remaining sauce, remaining ricotta, 2 cups mozzarella, and Parmesan.
- Cover with foil and bake 40 minutes. Uncover and bake 10 to 15 minutes more until bubbly. Rest 10 minutes before slicing.
10) Nutrition
Serving size one twelfth of the pan. Calories around five hundred ninety nine. Carbs about fifty grams. Protein around forty two grams. Fat about twenty six grams. Sodium near seven hundred seventy five milligrams. Fiber near two grams. Numbers vary by brand and by how heavy your hand gets with cheese.
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