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4.64 from 11 votes

Easy Homemade Lasagna

Easy Homemade Lasagna - This recipe that seems so daunting is truly, truly easy! Homemade tomato meat sauce, parmesan spiked ricotta, and plenty of melty mozzarella all held together with perfectly al dente lasagna noodles.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: homemade lasagna, lasagna, pasta
Servings: 12
Calories: 464kcal
Author: Nicole Beaulieu

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 5 oz tomato paste 1 can
  • 24 oz tomato sauce 1 can
  • 28 oz crushed tomatoes 1 can, or diced tomatoes
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 cups ricotta cheese
  • 3/4 cup parmesan cheese shredded
  • 1/4 cup parsley freshly chopped
  • 1 egg
  • 4 cups mozzarella
  • 16-20 lasagna sheets oven-ready

Instructions

  • Preheat the oven to 350F. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef and onion to the pot. Sauté, breaking the beef into small pieces, until it is completely cooked through. Add the garlic and tomato paste. Cook for 1 minute, stirring to mix the tomato paste into the beef.
  • Add the tomato sauce, crushed tomatoes, and Italian seasoning to the pot, and stir. Bring the sauce to a bubble then reduce the heat to low. Cover the pot with a lid and simmer for 10-15 minutes. Taste for seasoning and add salt and pepper as needed. If the sauce is too thick, stir in a bit of water.
  • Mix the ricotta, parsley, 1/4 cup of the parmesan, and a pinch of each salt and pepper in a bowl. Taste the mixture and adjust the seasoning as needed, then mix in the egg.
  • Spread about 2 cups of the sauce on the bottom of a 9 x 13" casserole dish. Layer: 4-5 lasagna sheets over the sauce, then spread 1/3 of the ricotta mixture over the noodles, top with 2/3 cup mozzarella, then 1 2/3 cups sauce. Repeat those layers, starting with the noodles, twice more. Finish with 4-5 lasagna sheets, the remaining sauce, remaining mozzarella, and remaining 1/2 cup of parmesan cheese.
  • Cover the casserole dish with foil and bake for 45-55 minutes. Use a knife to stab through the middle of the lasagna to test the doneness of the noodles. Once they are tender, remove the foil and bake for another 15 minutes. If you want the top browned even more, turn on the broiler for 1-3 minutes. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

If you have leftover sauce, warm it up and spread a few scoops onto each plate to serve.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition

Calories: 464kcal | Carbohydrates: 42g | Protein: 31g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 977mg | Potassium: 826mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1184IU | Vitamin C: 15mg | Calcium: 406mg | Iron: 4mg