Name: Irresistible Homemade Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 1 pound ground beef; 2 cups ricotta cheese; 3 cups mozzarella cheese; 1 cup Parmesan cheese; 4 cups marinara sauce; 1 egg; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon Italian seasoning; Fresh parsley for garnish

Jump to Recipe·Leave a Review

This homemade lasagna is my ultimate comfort food—layers of tender pasta, rich meat sauce, creamy ricotta, and melted cheese that make every bite pure joy. I love how it fills the kitchen with that unmistakable, cozy aroma while baking.

Irresistible Homemade Lasagna

Why You’ll Love This Recipe

I enjoy making this lasagna because it feels like a warm hug on a plate. It’s hearty enough to satisfy a big appetite, yet it’s also perfect for gatherings since I can prepare it ahead and bake when ready. The layers of flavors—from the seasoned beef to the cheesy topping—always win over everyone at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 lasagna noodles
1 pound ground beef
2 cups ricotta cheese
3 cups mozzarella cheese
1 cup Parmesan cheese
4 cups marinara sauce
1 egg
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
Fresh parsley for garnish

Directions

I preheat my oven to 375°F (190°C).
I cook the lasagna noodles according to the package instructions, then drain and set them aside.
I heat olive oil in a skillet, add the ground beef, salt, pepper, and Italian seasoning, and cook until browned. I drain any excess fat.
In a bowl, I mix the ricotta cheese with the egg until smooth.
I spread a thin layer of marinara sauce in the bottom of a baking dish.
I layer 3 noodles over the sauce, then add the ricotta mixture, beef, more marinara, and mozzarella.
I repeat the layers, finishing with mozzarella and Parmesan on top.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 20 minutes until the cheese is golden and bubbly.
I garnish with fresh parsley and let it cool for 10 minutes before slicing and serving.

Servings and timing

This recipe makes about 8 servings. I usually spend 25 minutes on prep, 45 minutes baking, and 10 minutes resting time, so the total time is around 1 hour 20 minutes.

Variations

I sometimes swap the ground beef for Italian sausage for a richer flavor.
I like to add spinach or sautéed mushrooms between layers for extra texture and nutrition.
For a lighter version, I use ground turkey and part-skim cheeses.
I occasionally add a pinch of red pepper flakes to the meat sauce for a little kick.

storage/reheating

I store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in portions for up to 3 months. To reheat, I cover it with foil and warm in a 350°F oven until hot, or microwave individual slices for convenience.

FAQs

How do I keep my lasagna from being watery?

I make sure to drain the noodles well and let the lasagna rest before slicing so the layers set nicely.

Can I prepare lasagna ahead of time?

Yes, I often assemble it a day in advance, cover it tightly, and refrigerate it until I’m ready to bake.

Should I use fresh or dried lasagna noodles?

I usually use dried noodles, but fresh noodles cook faster and can give a softer texture if that’s what I’m craving.

Can I freeze lasagna before baking?

Yes, I wrap the unbaked lasagna well and freeze it. When ready, I bake it from frozen, adding extra time.

How can I make it vegetarian?

I replace the meat with layers of roasted vegetables or a combination of mushrooms, zucchini, and spinach.

Conclusion

Making this homemade lasagna always brings a sense of accomplishment and comfort. I love how each layer comes together into a dish that’s perfect for sharing with family or friends. Whether I stick to the classic recipe or try a fun variation, it never fails to make the meal feel special.