This easy lasagna recipe is a classic, comforting homemade lasagna made with ricotta cheese, hearty meat sauce, and plenty of melty mozzarella. If you’ve ever wondered how to make lasagna from scratch without complicated steps or fancy ingredients, this recipe walks you through it clearly and confidently—perfect for family dinners, special Sundays, or anytime you need a reliable comfort meal.
My Lasagna Story (How I Fell in Love with It)
I didn’t grow up in a lasagna household. We were rice people. Curry people. Oxtail-and-stew people. Pasta wasn’t something that showed up every week at our table, so when it did, it felt special. And when I say special, I mean big love.
The very first lasagna I ever fell in love with came from my Auntie Debbie. She was the pasta person in our family—the one who leaned into baked ziti, Alfredo, and every box of spaghetti she could get her hands on. But her lasagna? That was her masterpiece. Layer after layer, stacked just right, with a simple, classic flavor that wrapped around you like comfort.
Years later, life had moved on. I wasn’t living near Auntie Debbie anymore, and lasagna had quietly disappeared from my regular rotation. Then one day in my early twenties, while working at a Sally Beauty Supply next to an Italian restaurant, nostalgia hit me out of nowhere. I spotted lasagna on the lunch menu and thought, Why not?
That first bite took me completely out. It had all the heart of Auntie Debbie’s version, but there was something else there—something richer, smoother, and more indulgent. At the time, I didn’t have the words for it. Now, after years of cooking and learning, I know exactly what it was: béchamel.
This homemade lasagna recipe is a love letter to both moments. It honors the comforting, classic lasagna I grew up loving, while nodding quietly to that creamy restaurant experience that changed how I understood pasta. That said, this recipe keeps things intentionally simple. No béchamel in the layers—just an easy lasagna recipe that works every single time.
What Makes This the Best Lasagna Recipe
There are a lot of ways to make lasagna. Some are elaborate, some take all day, and some require ingredients you don’t normally keep on hand. This is not that kind of lasagna.
This lasagna with ricotta cheese is designed to be approachable. The sauce is hearty but balanced. The ricotta layer is creamy without being heavy. The assembly is straightforward, even if you’ve never made lasagna from scratch before.
If you love lasagna but don’t love stress, this recipe is for you.
Ingredients
Meat Sauce
- 1 pound ground beef
- 1 pound mild Italian sausage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 stalks celery, diced (optional)
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2½ cups tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon butter
Ricotta Layer
- 18 oz whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- Salt and black pepper, to taste
- 2 tablespoons milk or cream (optional, for extra creaminess)
For Assembly
- 12 lasagna noodles, cooked and drained
- 2½–3 cups shredded mozzarella cheese
- Extra grated Parmesan cheese, for topping
How to Make Lasagna from Scratch
Time needed: 1 hour and 15 minutes
- Cook the Meat
In a large skillet over medium heat, add the ground beef and Italian sausage. Add Garlic powder, onion powder, and Italian seasoning. Cook until fully browned, breaking the meat apart as it cooks. Drain excess grease if needed and set the meat aside.
- Build the Sauce
In the same skillet, add olive oil and onion. Cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Simmer the Sauce
Return the meat to the skillet. Add Italian seasoning, tomato sauce, garlic powder, onion powder, sugar, salt, and pepper. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in butter at the end.
- Mix the Ricotta Layer
In a bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, pepper, and milk or cream if using. Mix until smooth.
- Assemble the Lasagna
Preheat oven to 375°F. Lightly grease a 9×13 baking dish. Spread a thin layer of sauce on the bottom. Add noodles, ricotta mixture, mozzarella, and sauce. Repeat layers, ending with sauce, mozzarella, and Parmesan.
- Bake
Cover loosely with foil and bake for 30–35 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
- Rest
Let the lasagna rest for 15–20 minutes before slicing.
What to Serve with Lasagna
- Garlic Knots or homemade French bread
- Hearty Cobb Salad
- Southern Candied Carrots
- Epic Ratatouille
- Roasted Parmesan Garlic Carrots
Lasagna Frequently Asked Questions
Yes. Assemble fully, cover, and refrigerate up to 24 hours before baking.
Absolutely. Freeze before or after baking for up to 3 months.
Ricotta is traditional for this easy lasagna recipe, but cottage cheese can be substituted if needed.
You can add a thin layer of béchamel if you want extra richness, but this recipe is designed to shine without it.
How to Store, Make Ahead, and Reheat Lasagna
One of the best things about this easy lasagna recipe is how well it holds up after the first bake. Whether you’re planning ahead or saving leftovers, this homemade lasagna stores and reheats beautifully without losing flavor or texture.
Refrigerate: Allow the lasagna to cool completely, then cover tightly or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even better the next day.
Make Ahead: You can assemble this lasagna with ricotta cheese up to 24 hours in advance. Cover it tightly with foil and refrigerate until ready to bake. When baking straight from the fridge, add 10–15 minutes to the covered bake time to ensure it heats through evenly.
Freeze: This homemade lasagna recipe freezes exceptionally well. Freeze it either unbaked or fully baked. Wrap the dish tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Reheat: For best results, reheat lasagna covered in a 350°F oven until warmed through. Individual slices can be reheated in the microwave, loosely covered, to retain moisture.
Final Notes
Lasagna has a way of pulling people together as few other meals can. It’s warm, layered, familiar, and deeply comforting—whether it’s bubbling on the stove for a family dinner or catching your eye in the freezer aisle at the grocery store, quietly reminding you that comfort food is always tempting. This easy lasagna recipe is my answer to that craving: a truly homemade lasagna recipe that delivers rich flavor, creamy ricotta layers, and a hearty sauce without being complicated or overwhelming.
Thank you so much for spending time here and cooking with me. If you enjoyed this lasagna recipe, I’d love for you to subscribe here so you never miss a new recipe or story. Subscribers get exclusive updates and helpful kitchen guides delivered straight to their inbox.
And if you’d like to support the work that goes into creating these recipes, you can always buy me a coffee—every little bit truly helps keep this kitchen running.
I’m so glad you stopped by Camille’s Comforting Cuisine. I hope this homemade lasagna brings warmth, flavor, and a little extra comfort to your table.
With love and good food,
— Camille
Cam’s Classic Lasagna
8
servings30
minutes45
minutes1
hour15
minutesLayers of pasta, rich meat sauce, and creamy béchamel baked into an Italian classic worth every bite.
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Ingredients
- Meat Sauce
1 pound ground beef
1 pound mild Italian sausage
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon Italian seasoning
2½ cups tomato sauce (or 2 standard 15-oz cans)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon butter (stirred in at the end)
- Ricotta Layer
18 oz whole milk ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
Salt and black pepper, to taste
2 tablespoons milk or cream
- For Assembly
12 lasagna noodles, cooked and drained
2½ – 3 cups shredded mozzarella cheese
Extra grated Parmesan cheese, for topping
Directions
- Cook the meat: In a large skillet over medium heat, add ground beef and Italian sausage. Add garlic powder, onion powder, and Italian seasoning. Cook until browned, breaking up the meat as it cooks. Drain excess grease if needed. Remove meat from the pan and set aside.
- Build the sauce base: In the same pan, add olive oil. Sauté the onion and celery for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Finish the sauce: Return the cooked meat to the pan. Add Italian seasoning, tomato sauce, garlic powder, onion powder, sugar, salt, and pepper. Stir well. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the butter at the end for richness.
- Prepare the ricotta mixture: In a medium bowl, combine ricotta, egg, Parmesan, parsley, salt, pepper, and milk or cream if using. Mix until smooth and creamy.
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Assemble the lasagna: Spread a thin layer of meat sauce on the bottom. Add a layer of noodles. Spread ⅓ of the ricotta mixture, sprinkle with mozzarella, then spoon over the meat sauce.
- Repeat layers two more times, ending with meat sauce, mozzarella, and a generous sprinkle of Parmesan.
- Cover loosely with foil and bake for 30–35 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
- Let the lasagna rest for 15–20 minutes before slicing. This helps it set cleanly.
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