There’s something magical about a lasagna made entirely from scratch, and this recipe delivers perfection in every bite. Layers of tender pasta, rich homemade marinara, and creamy béchamel meld together with savory ground beef and gooey mozzarella.
The result is a dish that’s hearty, comforting, and bursting with deep, satisfying flavors. With just 2 hours of prep and 45 minutes of baking, you’ll create a masterpiece that’s worth every moment.
Each forkful offers a symphony of textures—crispy edges, velvety sauces, and tender noodles—that will have everyone at the table reaching for seconds. This lasagna isn’t just a meal; it’s a labor of love that brings warmth and joy to any gathering. Perfect for family dinners or special occasions, it’s a recipe you’ll return to time and again.
Ingredients for The Best Lasagna Recipe (100% From Scratch!)
- Bolognese Sauce:
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 4 whole cloves garlic, minced
- 2 lb (32 oz/900 g) ground beef (80/20)
- 1 can (6 tablespoons/6 oz/170 g) tomato paste
- 2 large tins crushed tomatoes (56 oz/1600 g)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ½ teaspoon freshly cracked black pepper
- Ricotta Cheese Filling:
- 3 cups (24 oz/675 g) Ricotta Cheese (homemade or store-bought)
- 2 large eggs
- 3 tablespoons minced fresh parsley
- 4 cloves garlic, crushed
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- Lasagna Noodles:
- 1 recipe 2 Ingredient Homemade Pasta (or store-bought lasagna sheets)
- 4 ¼ cups (12 ¾ oz/361 g) shredded mozzarella cheese
Step-by-Step Instructions
- Make the Bolognese Sauce:
- Heat olive oil in a large saucepan over medium-low heat. Sauté onions until softened and light in color (about 8 minutes). Add garlic and sauté for 2 more minutes.
- Add ground beef and let it brown without stirring too much. Stir occasionally to ensure even browning.
- Stir in tomato paste and cook for 2 minutes, stirring frequently, until caramelized bits form on the pan.
- Add crushed tomatoes and sugar. Bring to a simmer, then reduce heat to low. Cover and cook gently for 45-60 minutes, stirring occasionally. Rinse tomato tins with water to thin the sauce slightly. Stir in salt and pepper.
- Once cooled, measure the sauce (should be 8 cups). Add water if needed, then adjust seasoning. Use immediately or store in the fridge for up to 3 days (or freeze for up to 2 months).
- Make the Ricotta Cheese Filling:
- In a medium bowl, mix ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Refrigerate until needed.
- Make the Lasagna Noodles:
- Divide homemade pasta dough into 6 equal portions. Flatten each portion, then roll through a pasta maker, starting at the lowest setting and gradually thinning to level 5. Cut into 12×4-inch strips.
- Place noodles on a lightly floured baking sheet, stacking with flour between layers to prevent sticking. Avoid rolling too far in advance.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C). Spread 1 cup of Bolognese sauce on the bottom of a 9×13-inch baking dish.
- Layer 2 lasagna noodles, 1¾ cups sauce, ⅓ of the ricotta mixture, and ½ cup mozzarella cheese. Repeat for 3 more layers.
- Top with the final pasta sheet, remaining 1¾ cups sauce, and 2 cups mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until golden brown. Let rest for 15 minutes before serving. Store leftovers in the fridge for up to 3 days or freeze for up to 6 weeks.
Perfect Pairings: Serving Suggestions for Lasagna
This homemade lasagna is a star on its own, but pairing it with the right sides can elevate your meal. Serve with a simple garlic bread or a crisp Caesar salad to balance the richness. For a lighter option, try steamed green beans or roasted vegetables. Don’t forget a glass of red wine or sparkling water with lemon to complement the flavors!
Storing & Reheating: Keep It Fresh and Tasty
Leftovers? No problem! Store cooled lasagna in an airtight container in the fridge for up to 3 days or freeze for up to 6 weeks. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 25-30 minutes. For single servings, microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
Time-Saving Hacks for Busy Cooks
Short on time? Swap homemade pasta for store-bought lasagna noodles (no-boil ones work great!) and use pre-made ricotta cheese. You can also prepare the Bolognese sauce a day or two ahead and store it in the fridge. When ready to assemble, just layer and bake—easy peasy!
Equipment Essentials: Tools to Make It Easier
For this recipe, a pasta roller is key for homemade noodles, but a rolling pin works in a pinch. A sturdy 9×13-inch baking dish ensures even layers, and a box grater is perfect for shredding mozzarella. Don’t forget a sharp knife for chopping and a trusty Dutch oven for simmering that flavorful sauce!
Customize It: Recipe Variations to Try
Want to mix things up? Swap ground beef for Italian sausage or a mix of beef and pork. Add spinach or mushrooms to the ricotta filling for extra veggies. For a cheesy twist, try blending in some grated Parmesan or asiago. Gluten-free? Use gluten-free pasta sheets—this recipe is flexible and forgiving!
The Best Lasagna Recipe (100% From Scratch!)
Ingredients
Bolognese Sauce
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 4 whole cloves garlic, minced
- 2 lb ground beef (80/20)
- 1 can tomato paste 6 tablespoons/6 oz/170 g
- 2 large tins crushed tomatoes 56 oz/ 1600 g
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ½ teaspoon freshly cracked black pepper
Ricotta Cheese Filling
- 3 cups Ricotta Cheese 24 oz/ 675 g
- 2 large eggs
- 3 tablespoons minced fresh parsley
- 4 cloves garlic, crushed
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
1 recipe 2 Ingredient Homemade Pasta
- 4 ¼ cups shredded mozzarella cheese 12 ¾ oz/361 g
Instructions
- To Make the Bolognese Sauce
- Place a large saucepan on medium-low heat and add the olive oil. Once it has heated up, saute the onions until softened and light in color, about 8 minutes. Add the garlic and saute for another 2 minutes.
- Add in the beef and allow to fry and brown without moving it too much. Stir every few minutes to continue to brown all over.
- Add in tomato paste and “cook it” into the beef, stirring every few seconds, for about 2 minutes, until you start to see some rich brown caramelized bits sticking to the bottom of the pan. (This step lets the paste completely coat the beef and makes an extra-rich tomato sauce. It’s my Chef’s secret.)
- Add the canned tomatoes and sugar and bring to a simmer. Turn to low, cover, and let the sauce cook very gently for 45 – 60 minutes, stirring occasionally. (Chef’s note: rinse the tomato tins out with water to get all the tomato and to thin out the sauce a little. Remove from the heat and stir in the salt and pepper.)
- Once cool enough to handle, measure out the sauce. You should have 8 cups. If it is less, add a bit of water to get the correct amount, then taste and adjust the seasoning as needed.
- Use immediately or allow to cool down completely before storing in the fridge for up to 3 days. (For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.)
- To Make the Ricotta Cheese Filling
- Make double the recipe of my homemade ricotta or use the same suggested amount of store-bought ricotta. In a medium bowl, mix the ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Place in the fridge until needed.
- To Make the Lasagna Noodles
- Divide the Homemade Pasta Dough into 6 equal portions. Working with one portion of dough at a time (and keeping the rest covered to prevent drying,) flatten it a bit in your hands, then pat with some flour.
- Using the roller attachment for a pasta maker, pass it through the lowest setting and then gradually through thinner settings until level 5. Use flour as needed to keep the dough from sticking.
- Cut the rolled-out dough into two 12×4-inch (30×10 cm) strips. Trim sheets as needed.
- Lay the noodles on a lightly floured baking sheet while you roll out the rest of the dough. You can stack the dough on top of each other with a bit of flour between the layers to prevent sticking. Don’t roll the pasta too far in advance, or the sheets can stick together.
- Assembling the Lasagna
- Preheat the oven to 375°F (190°C.)
- Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish. Lay 2 lasagna noodle sheets on top of the sauce. Spread 1¾ cups sauce over the pasta, dollop ⅓ of the ricotta mixture, and sprinkle with ½ cup of mozzarella cheese.
- Repeat this (pasta sheet, sauce, and cheeses) to create 3 more layers, then top with the final sheet of pasta. Spread with the remaining 1¾ cups of sauce and the remaining 2 cups mozzarella cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 20 minutes until golden brown on top. Let rest for 15 minutes before serving. Store the cooled leftovers covered in the fridge for up to 3 days. It also can be frozen for up to 6 weeks.