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LASAGNA

Easy Homemade
Lasagna
by RATE NOW
HOLLY

4.93 from 868 votes

May 19, 2020 · Updated November 22, 2020 ·
400 Comments

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Homemade Lasagna is a classic that every

cook should have in their rotation. Tender
sheets of pasta, a cheese filling, and a rich
meaty tomato sauce make the perfect dish!

While there are a few steps to this recipe, it’s

easy to make and has huge flavor. This dish can
be made ahead of time and freezes well either
before or after baking!

How to Make Lasagna

Homemade lasagna may have a few steps, but

each step is easy – and I assure you it’s worth the
time; the perfect Italian meal!

The ingredients in this recipe are all things you

know and it’s not difficult at all! All you’ll need for
this easy lasagna recipe is one pan, one bowl,
and a 9×13 baking dish!

A quick overview of the layers:

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01:40

Cheese Filling Mix the ricotta and cheeses

(per recipe below) with an egg in a bowl, and
set aside. No ricotta? No problem, cottage
cheese works just fine in this recipe!

Meat Sauce Brown the onion, garlic, and

meat in a pot on the stovetop. Add the pasta
sauce and tomato paste & simmer a few
minutes.

Layer Together Layer the meat sauce and

cheese mixture with noodles and bake until
bubbling

SPINACH LASAGNA To make a spinach lasagna,

squeeze out most of the moisture of defrosted
frozen spinach and add it along with the cheese
layer. Lasagna ingredients don’t have to be
limited to the ones you see here.

Substitute meats or different cheeses, or try

different meat sauce variations.

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How to Layer Lasagna

Once you have prepared the meat sauce and
cheeses, you’re ready to layer. This is the order
of layers:

sauce – noodles – cheese

sauce – noodles – cheese

sauce – noodles – cheese

noodles – sauce (bake) – cheese

1. Spread about a cup of meat sauce into a

9×13 pan. Add a layer of noodles.

2. Top the noodles with some of the cheese

mixture.

3. Repeat the layers, ending with a layer of

noodles and sauce

4. Cover with foil and bake.

5. Remove foil, top with mozzarella and

parmesan and bake another 15 minutes.

How Long to Bake

Baking time lasagna for this recipe is about one
hour total. To get that perfect browned cheese
topping, you’ll need to bake it in two stages.

1. Layer, cover it tightly in foil to retain the

moisture.

2. Once cooked, remove the foil, top with

cheese, and return to the oven for another 15
minutes, or until the top is browned and your
easy lasagna is bubbling.

Important Tip: Let the lasagna sit/rest for at

least 15 minutes once removed from the
oven (even 30-45 minutes is fine). This will
keep it from becoming runny and help it to
keep its shape when cut.

Resting is not required when reheating.

Serve this easy lasagna with a chunk of

Homemade Garlic Bread.

SnendWithPennies.com

We love serving a classic lasagna dinner,

complete with a caesar salad or Italian salad and
dinner rolls slathered in Homemade Garlic
Butter. It’s the world’s best meal!

Make Ahead
Lasagna can be prepared ahead of time and
refrigerated up to 2 days before baking. It can
also be frozen before or after baking.

To Freeze
Lasagna is one of the best meals to make ahead
and freeze. Double or triple the recipe and freeze
some for another day. Defrost in the refrigerator
overnight and bake as directed.

To Reheat Lasagna

If you’ve frozen leftovers, pop them in the oven at

350°F covered, until reheated. This should take
about 30 minutes! Of course, leftovers are
perfectly heated in the microwave too!

More Italian Favorites

Spaghetti Carbonara – quick

Chicken Lasagna – 5 star recipe

Baked Rigatoni Pasta

Baked Ziti

Easy Chicken Parmesan – personal favorite

Spaghetti and Meatballs

Did you enjoy this Homemade Lasagna? Be

sure to leave a rating and a comment below!

Easy Homemade Lasagna

Easy Homemade
Lasagna
PREP TIME 30 minutes
COOK TIME 1 hour
4.93 from 868 vote
RESTING TIME 15 minutes
REVIEW
TOTAL TIME 1 hour 45 minutes

SERVINGS 12 servings

AUTHOR Holly Nilsson

Homemade lasagna is a classic, delicious dinner

that every family should have in their recipe
rotation.

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Ingredients
12 lasagna noodles uncooked
4 cups mozzarella cheese shredded and
divided
½ cup parmesan cheese shredded and
divided

Tomato Sauce
½ pound lean ground beef
½ pound Italian sausage
1 onion diced
2 cloves garlic minced
36 ounces pasta sauce *see note
2 tablespoons tomato paste
1 teaspoon Italian seasoning

Cheese Mixture
2 cups ricotta cheese
¼ cup fresh parsley chopped
1 egg beaten

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Instructions
1. Heat oven to 350°F. Cook pasta al dente
according to package directions. Rinse under
cold water and set aside.
2. Brown beef, sausage, onion and garlic over
medium high heat until no pink remains.
Drain any fat.
3. Stir in pasta sauce, tomato paste, Italian
seasoning. Simmer 5 minutes.
4. Make Cheese Mixture by combining 1 ½ cups
mozzarella, ¼ cup parmesan cheese, ricotta,
parsley, and egg.
5. Add 1 cup meat sauce to a 9x13 pan.

Top with 3 lasagna noodles. Layer with ⅓ of

the Cheese Mixture and 1 cup of meat sauce.

Repeat twice more.

Finish with 3 noodles topped with remaining

sauce.
6. Cover with foil and bake 45 minutes.
7. Uncover, sprinkle with remaining cheese (2 ½
cups mozzarella cheese and ¼ cup
parmesan), and bake an additional 15
minutes or until browned and bubbly. Broil 2-
3 minutes if desired.
8. Rest 10-15 minutes before cutting.

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Recipe Notes
*Note on the sauce: In this recipe each layer has
about 1 cup of meat sauce. If you prefer more
sauce in your lasagna, increase the pasta sauce
to 48 oz.

Time Saving Tip: Use fresh lasagna sheets

found in the deli area and skip the boiling step!
Fresh lasagna doesn't need to be boiled first.

Let the lasagna sit/rest for at least 15 minutes

once removed from the oven (even 30-45
minutes is fine). This will keep it from becoming
runny and help it to keep its shape when cut.

Resting is not required when reheating.

Substitutions:

Ricotta cheese can be replaced with cottage

cheese.

Use all beef (or even ground turkey) in place of

sausage if needed.

NUTRITION INFORMATION
Calories: 377, Carbohydrates: 28g, Protein: 29g, Fat: 16g,
Saturated Fat: 7g, Cholesterol: 71mg, Sodium: 857mg,
Potassium: 492mg, Fiber: 2g, Sugar: 4g, Vitamin A: 805IU,
Vitamin C: 7.4mg, Calcium: 526mg, Iron: 2.2mg

(Nutrition information provided is an estimate and will vary based on

cooking methods and brands of ingredients used.)

COURSE Casserole, Main Course, Pasta

CUISINE Italian

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MAIN DISHES PASTA AND PIZZA

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