Homemade lasagna recipe, slice cut out of baking dish

Homemade Lasagna

This homemade lasagna recipe is an easy meal made with a meat tomato sauce and layered with ricotta and mozzarella cheese then baked until golden and bubbly
5 from 1 vote
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Course: Dinner, Entree
Cuisine: American, Italian
Prep Time: 20 mins
Cook Time: 1 hr
0 mins
Total Time: 1 hr 20 mins
Servings: 12 servings
Calories: 378kcal
Author: Yumna Jawad


  • 12-16 lasagna noodles uncooked
  • 4 cups shredded mozzarella cheese divided
  • 15 ounces ricotta cheese

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 onion chopped
  • 2 garlic cloves minced
  • 8 ounces mushrooms chopped (optional)
  • ½ green pepper chopped (optional)
  • 2 roma tomatoes chopped (optional)
  • 15 ounces pasta sauce
  • 4 ounces tomato paste
  • 2-3 tablespoons fresh basil plus more for layering
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Heat oven to 375°F.
  • To make the tomato sauce, heat the olive oil over medium hight heat. Add the ground beef along with the onions and garlic; and cook until beef is well browned. Drain any fat.
  • Stir in any additional vegetables you’re using like mushrooms, green peppers and tomatoes. Add the pasta sauce, tomato paste and basil. Season with Italian seasoning, salt and pepper. Simmer for 5-10 minutes.
  • Add 1 cup of the tomato sauce to a 9x13 baking dish and spread evenly. Top with 3-4 sheets of lasagna noodles. Layer with 1/3 of the ricotta cheese and mozzarella cheese and 1/3 cup of the remaining tomato sauce. Continue for 2 more layers, and finish with noodles topped with sauce and the remaining cheese.
  • Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake an additional 10 minutes or until the cheese is golden and bubbly.
  • Let rest for 15 minutes before cutting.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can also freeze the baked lasagna for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. You can also freeze the uncooked lasagna as I often do. Follow the baking instructions but leave it in the oven for an extra 10 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of ground beef, or in addition to ground beef, you can use ground turkey, ground chicken or sausage.
  • Instead of pasta sauce, you can use crushed tomatoes, but be sure to season them with salt and pepper as they can be bland on their own.
  • Feel free to leave out the added vegetables or substitute different ones.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


Calories: 378kcal | Carbohydrates: 29g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 650mg | Potassium: 579mg | Fiber: 2g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 11mg | Calcium: 286mg | Iron: 2mg