Baked till golden brown and bubbling, tender sheets of pasta, a rich meaty tomato sauce, and a creamy ricotta cheese filling are all topped with more cheese before being placed in the oven. This lasagna recipe has a few steps, but it’s not difficult to make at all, and it has a lot of delicious flavors. This dish can be prepared in advance, and it freezes very well both before and after it has been baked!

It may take a few steps to make homemade lasagna, but each step is simple, and I promise you that the result is well worth the effort; homemade lasagna is the ideal Italian meal! The easiest and best recipe for lasagna is one that calls for ingredients that are already in your kitchen and doesn’t require any special skills. One pan, one bowl, and a 9-by-13-inch baking dish are all you’ll need to make this straightforward lasagna recipe.

One of the most convenient dishes to prepare ahead of time and store in the freezer is lasagna. It can be kept in the freezer for up to three months if it is doubled or even tripled and then tightly wrapped. After defrosting in the refrigerator overnight, proceed with baking as directed. The lasagna may require an additional 20 minutes or so of cooking time if it is taken straight from the refrigerator. If you have any leftovers that have been frozen, you can reheat them in an oven set to 350 degrees Fahrenheit with the cover on. This should only take about half an hour! Obviously, the microwave is also an excellent method for reheating leftovers to perfection.

The preparation of homemade lasagna may require a few steps, but each step is straightforward, and I can assure you that the result is well worth the effort; it’s the ideal Italian feast! This is a very simple method for making a lasagna night!!!


Uncooked Lasagna noodles; I used 12.

Shredded mozzarella cheese; I used 4 cups.

½ Cup.Of parmesan cheese shredded.


250 grams.Of lean ground beef.

250 grams.Of Italian sausage.

A large diced onion.

2 garlic shredded – minced.

Pasta sauce; I used a large jar.

2 bsp.Of tomato paste.

1 Tsp.Of Italian seasoning.


2 Cups.Of ricotta cheese.

¼ Cup.Of fresh parsley – chopped.

A large beaten egg.


1st Step

Turn the oven up to 350 degrees Fahrenheit. Boil the lasagna noodles in a big saucepan filled with salted water until they reach the “al dente” stage as directed on the packet. Drain, then give it a last rinsing in ice water before setting it aside.

2nd Step

Brown the beef, sausage, onion, and garlic over medium-high heat in a large pan or dutch oven until there is no trace of pink left in the meat. Remove any excess fat.

3rd Step

Mix in the tomato paste, Italian seasoning, salt, and black pepper after adding the spaghetti sauce to the pan. Simmer, uncovered, over medium heat for five minutes, or until the mixture has reached the desired thickness.

4th Step

Mix together the ricotta, parsley, egg, and 1/4 teaspoon of salt in a separate bowl from the 1 1/2 cups of mozzarella and 1/4 cup of parmesan.

5th Step

In a pan measuring 9 by 13 or a casserole dish, spread one cup of the beef sauce. Top it with 3 lasagna noodles. After that, spread one-third of the ricotta cheese mixture and one cup of the meat sauce over the layer.

6th Step

Continue twice more. Complete the dish by topping the last three noodles with the leftover sauce. Bake for a total of forty-five minutes while the dish is covered with foil.

7th Step

Remove the foil and top the dish with the remaining 21/2 cups of mozzarella and 1/4 cup of parmesan cheese. Continue baking for another 15 minutes, or until the topping is golden and bubbling.

8th Step

If you want, broil it for two to three minutes. Additionally, before cutting it, let it at least 15 minutes to rest.

Show Comments

No Responses Yet

Leave a Reply