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
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.
Notes
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.