Easy Homemade Lasagna

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Golden, bubbling, and irresistibly savory—Easy Homemade Lasagna is the kind of comfort food that brings everyone to the table. Layers of tender pasta sheets cradle a rich meat sauce, creamy ricotta, and gooey melted mozzarella, all tied together with aromatic herbs and tangy marinara. It’s hearty, it’s nostalgic, and it’s the ultimate crowd-pleaser.

Whether you’re feeding a family on a busy weeknight or entertaining guests on a cozy weekend, this classic lasagna recipe is both straightforward and satisfying. With a simple set of ingredients and easy-to-follow steps, you’ll be amazed at how delicious homemade lasagna can be without needing fancy techniques. Let’s dive into the rich, cheesy world of this Italian favorite!

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Ingredients for Easy Homemade Lasagna

• Lasagna noodles – 12 sheets, uncooked (regular or oven-ready)
• Ground beef – 1 lb (can substitute or mix with Italian sausage)
• Onion – 1 small, finely chopped
• Garlic – 3 cloves, minced
• Crushed tomatoes – 1 can (28 oz)
• Tomato paste – 2 tablespoons
• Italian seasoning – 1½ teaspoons
• Salt and pepper – to taste
• Ricotta cheese – 15 oz
• Egg – 1 (to mix into ricotta for creaminess)
• Fresh parsley – 2 tablespoons, chopped
• Mozzarella cheese – 3 cups, shredded
• Parmesan cheese – ½ cup, grated
• Olive oil – 1 tablespoon (for sautéing)

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Step 1: Prepare the Meat Sauce

Start by heating olive oil in a large skillet over medium heat. Add the chopped onions and sauté until softened, about 3–4 minutes. Stir in the minced garlic and cook for another minute, just until fragrant. Add the ground beef (or sausage) and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let the sauce simmer on low heat for about 15–20 minutes, allowing the flavors to meld together and thicken slightly.

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Step 2: Mix the Ricotta Filling

In a medium bowl, combine ricotta cheese, one egg, chopped parsley, and a pinch of salt and pepper. Mix until smooth and creamy. This layer adds a luscious, slightly tangy flavor and helps bind the lasagna together.

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Step 3: Pre-Cook the Noodles (if not oven-ready)

If using regular lasagna noodles, boil them in salted water according to package instructions until just al dente. Drain and lay them flat on a clean towel to prevent sticking. If using oven-ready noodles, you can skip this step.

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Step 4: Assemble the Lasagna

In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer as follows:

1. 3–4 lasagna noodles (slightly overlapping)
2. One-third of the ricotta mixture
3. One-third of the meat sauce
4. One cup of shredded mozzarella

Repeat the layers two more times, finishing with noodles, sauce, and the remaining mozzarella. Sprinkle the top with Parmesan cheese for a golden, crispy finish.

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Step 5: Bake to Perfection

Cover the lasagna with foil (lightly tented to avoid sticking) and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20–25 minutes, or until the cheese is bubbly and slightly golden.

Let the lasagna rest for at least 10–15 minutes before slicing. This helps the layers set and makes for cleaner, more satisfying slices.

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Storage Instructions

Leftover lasagna stores beautifully and often tastes even better the next day. To keep it fresh:

• Refrigerator: Store tightly covered or in an airtight container for up to 5 days.
• Freezer: Freeze whole or in individual portions for up to 3 months. Wrap tightly with plastic wrap and foil or use freezer-safe containers.
• To Reheat: For best results, reheat in the oven at 350°F (175°C) until warmed through. If frozen, thaw overnight in the fridge before reheating. You can also microwave single servings for 2–3 minutes on medium power.

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Estimated Nutrition (Per Serving)

• Calories: 420 kcal
• Protein: 28g
• Carbohydrates: 30g
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Fiber: 3g
• Sugar: 6g
• Sodium: 780mg

Note: These values are estimates and can vary based on specific ingredients used.

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Frequently Asked Questions

What kind of cheese works best in lasagna?

A combination of mozzarella, ricotta, and Parmesan delivers the best flavor and texture. You can also add provolone or fontina for extra richness.

Can I make this lasagna ahead of time?

Absolutely! Assemble it a day in advance, cover tightly, and refrigerate. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I make it vegetarian?

Yes, simply omit the meat and load up on sautéed vegetables like mushrooms, spinach, zucchini, and bell peppers.

What if I don’t have ricotta cheese?

You can substitute cottage cheese or a mixture of cottage cheese and cream cheese for a similar creamy consistency.

How do I keep my lasagna from being watery?

Drain your cooked meat well and avoid over-saucing the layers. Also, allow the lasagna to rest before slicing—it helps everything firm up.

Can I use store-bought marinara sauce?

Definitely! A good-quality store-bought sauce can save time without sacrificing flavor. Just make sure it’s thick enough to layer.

How long should lasagna rest before cutting?

Let it rest for 10–15 minutes after baking. This prevents a soupy mess and helps it slice neatly.

What’s the best way to freeze individual portions?

Cut cooled lasagna into slices, wrap each in foil or freezer paper, and place in a zip-top bag. Label and date it for easy access.

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