Why You’ll Love Mom’s Easy Homemade Lasagna Recipe

This lasagna is classic, filling, and made with simple ingredients. The homemade meat sauce gives it deep flavor, while the three-cheese layers make every slice rich and satisfying. It’s also great for leftovers, freezer meals, and preparing ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 TBSP olive oil
1/2 lb ground beef
1/2 lb ground pork
1 large yellow onion, diced
2 large garlic cloves, minced
1 and 1/2 tsp oregano
1 and 1/2 tsp basil
28 oz canned whole tomatoes
18 oz tomato paste
1 cup water
1 to 2 tsp salt
1/2 to 1 tsp pepper
12 lasagna noodles, cooked according to package directions
2 lb part skim ricotta cheese
30 oz shredded mozzarella cheese
8 oz shredded parmesan cheese

Directions

Make the meat sauce by heating olive oil in a Dutch oven. Add the onion, ground beef, and ground pork. Cook until the meat is browned and the onion is soft and translucent. Add the garlic and cook for 1 more minute.

Break up the whole tomatoes, then add them to the pot with tomato paste, water, salt, pepper, oregano, and basil. Simmer over low heat for 60 minutes, stirring occasionally.

While the sauce simmers, cook the lasagna noodles according to package directions. Drain them and lay them flat so they do not stick together.

Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray. Add a layer of noodles to the bottom of the dish. Spread 1/3 of the sauce over the noodles, then add 1/3 of the ricotta, mozzarella, and parmesan. Repeat two more times for three total layers.

Bake for 40 to 45 minutes, until the sauce is bubbly and the cheese is melted and lightly browned. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Servings and timing

Servings: 12
Prep and cook time: 1 hour 15 minutes
Bake time: 40 to 45 minutes
Resting time: 10 to 15 minutes

Variations

Use all ground beef instead of a beef and pork mixture. Add spinach, mushrooms, zucchini, or bell peppers to the sauce for extra vegetables. Use oven-ready noodles to skip boiling the pasta. For a spicier version, add crushed red pepper flakes to the sauce. You can also make a smaller version in a 9×9-inch pan by halving the recipe.

Storage/Reheating

Store leftover lasagna tightly covered in the refrigerator for 3 to 4 days. Reheat individual slices in the microwave until hot, or warm larger portions in the oven covered with foil.

To freeze, let the lasagna cool completely, then wrap individual slices or portions tightly. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes. You can assemble the lasagna, cover it, and refrigerate it for up to 24 hours before baking.

Can I freeze homemade lasagna?

Yes. Individual slices freeze very well once cooled.

Can I use oven-ready noodles?

Yes. Oven-ready noodles can be used instead of cooked lasagna noodles.

What size pan should I use?

A 9×13-inch baking dish works best for the full recipe.

Can I make a smaller lasagna?

Yes. You can halve the recipe and bake it in a 9×9-inch pan.

How long should lasagna rest before cutting?

Let it rest for 10 to 15 minutes so the layers set.

Can I make the sauce ahead?

Yes. The meat sauce can be made a day ahead and stored in the refrigerator.

What cheese works best for lasagna?

Ricotta, mozzarella, and parmesan create a creamy, melty, flavorful lasagna.

How do I know when lasagna is done?

The sauce should be bubbly and the cheese should be melted and lightly browned.

Can I broil the top?

Yes. Broil for 1 to 2 minutes at the end for a golden top, watching carefully so it does not burn.

Conclusion

Mom’s Easy Homemade Lasagna is a cozy, crowd-pleasing recipe with rich meat sauce, tender noodles, and plenty of cheese. It’s simple enough for a family dinner and special enough to share, with make-ahead and freezer-friendly options that make it even more convenient.

Mom’s Easy Homemade Lasagna

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A classic homemade lasagna layered with rich meat sauce, creamy ricotta, mozzarella, and parmesan cheese. Perfect for family dinners, meal prep, and special gatherings.

Author: Emily
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Yield: 12 servings
Category: Main Course
Method: Bake
Cuisine: Italian-American
Diet: Halal

Instructions

Heat olive oil in a Dutch oven. Add onion, ground beef, and ground pork. Cook until the onion is tender and the meat is browned. Stir in garlic and cook for 1 minute.
Break up the whole tomatoes and add them to the pot along with tomato paste, water, salt, pepper, oregano, and basil. Simmer over low heat for 60 minutes, stirring occasionally.
Cook lasagna noodles according to package directions. Drain and lay flat to prevent sticking.
Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
Place a layer of noodles in the bottom of the dish. Spread 1/3 of the sauce over the noodles, then add 1/3 of the ricotta, mozzarella, and parmesan cheeses.
Repeat the layering process two more times for a total of three layers.
Bake for 40 to 45 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Broil for 1 to 2 minutes if desired for extra color.
Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

Oven-ready lasagna noodles can be used instead of cooked noodles.
The meat sauce can be prepared up to 1 day in advance and refrigerated.
The assembled lasagna can be refrigerated for up to 24 hours before baking.
Store leftovers covered in the refrigerator for 3 to 4 days.
Individual slices freeze well after cooling completely.
This recipe can be halved and baked in a 9×9-inch pan.

Nutrition

Serving Size: 1 slice
Calories: 720 kcal
Sugar: 9 g
Sodium: 1180 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 49 g
Cholesterol: 115 mg