Our Homemade Lasagna Recipe is nearly made from scratch and loaded with cheese, rich sauce, and perfectly tender lasagna noodles. You’ll love the creamy cheese mixture that binds everything together.
Homemade Lasagna Recipe
This is a favorite family lasagna that balances convenience and flavor. For a quicker version, use your preferred store-bought spaghetti sauce. If you prefer to make your own, a simple meat sauce or a plain marinara will both work well — the key is a sauce with good flavor and a little extra moisture so the noodles finish tender in the oven.
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Recipe Shopping List
Before you cook, gather the core ingredients below. For exact amounts and a printable version, see the recipe card further down.
- Lasagna noodles
- Spaghetti sauce (homemade or store-bought)
- Ricotta cheese
- Cottage cheese
- Italian cheese blend (mozzarella/Parmesan mix)
- Dried basil
- Dried parsley
- Eggs
- Garlic salt
- Onion powder
Try a white chicken or spinach lasagna for a different take.
How To Make This Recipe
This overview explains the main steps. Follow the full recipe card at the bottom when you cook so you have precise quantities and times.
- Parboil the noodles – Boil lasagna noodles in well-salted water until just flexible, intentionally undercooking them. While they parboil, mix the cheeses with eggs, basil, and parsley. Reserve 8 ounces of the Italian blend to top the lasagna.
- Prepare the sauce – Heat your sauce before assembling; starting with warm sauce shortens oven time and helps the layers meld.
- Assemble – Spoon about 1½ cups of sauce into the bottom of a 10 x 13 pan. Add a single layer of noodles, slightly overlapping. Spread half the cheese mixture over the noodles, then cover with about 2 cups of sauce. Repeat for a second layer: noodles, remaining cheese mixture, sauce. Finish with a final noodle layer, more sauce, and the reserved Italian cheese blend.
- Bake – Cover the pan with non-stick foil (or foil sprayed thoroughly with cooking spray) to avoid the cheese sticking. Bake at 325°F for 1 to 1.5 hours until bubbling and the center reaches a safe internal temperature.
- Rest and serve – Let the lasagna rest 25–30 minutes before cutting. Resting helps the layers set so slices hold together cleanly.
Recipe FAQ
Cook the noodles only until they are just flexible — not fully tender. Overcooked noodles become mushy after baking. Alternatively, no-boil noodles work, but you may need to add an extra cup of water or sauce to ensure they absorb enough moisture while baking.
Homemade meat sauce gives great flavor, but quality store-bought sauces can save time. If using store sauce with meat, brown ground beef first and season simply with salt, pepper, and garlic before adding the sauce. For a vegetarian lasagna, use a robust marinara and consider adding sautéed vegetables for texture and flavor.
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Lasagna
Comforting homemade lasagna layered with rich sauce, a creamy cheese filling, and lots of melted cheese.
Ingredients
- 1 box lasagna noodles
- 8 cups spaghetti sauce
- 15-ounce container ricotta cheese
- 8 ounces cottage cheese
- 16 ounces Italian cheese blend (reserve 8 oz for the top)
- ½ teaspoon dried basil
- 2 teaspoons dried parsley
- 2 large eggs
- ½ teaspoon garlic salt
- ¼ teaspoon onion powder
Instructions
- Boil noodles just until flexible, about 3–4 minutes. Drain, rinse briefly with hot water, and set aside.
- In a large bowl, combine eggs, ricotta, cottage cheese, half the Italian blend, basil, parsley, garlic salt, and onion powder. Mix until smooth and well blended.
- Spoon 1½ cups of sauce into the bottom of a 10 x 13-inch baking pan. Arrange a single layer of noodles over the sauce, slightly overlapping the edges.
- Spread half the cheese mixture over the noodles, then top with about 2 cups of sauce. Repeat: noodles, remaining cheese mixture, and more sauce.
- Finish with a final noodle layer, remaining sauce, and the reserved 8 ounces of Italian cheese blend on top.
- Cover tightly with non-stick foil or foil sprayed liberally with cooking spray. Bake at 325°F for about 1½ hours. Remove foil for the last 15 minutes to allow the top to brown. Let the lasagna rest 25–30 minutes before slicing and serving.
Nutrition Information
Yield: 12 servings | Serving Size: 1
Amount per serving (approximate): Calories: 311; Total Fat: 18g; Saturated Fat: 9g; Cholesterol: 85mg; Sodium: 1079mg; Carbohydrates: 18g; Fiber: 3g; Sugar: 10g; Protein: 19g.
Storage & Tips
- Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil until warmed through.
- To freeze, cool completely, wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Letting the dish rest before cutting yields cleaner slices and a better presentation.