What is the secret to a great lasagna?

The secret is all about balance: well-seasoned sauce, creamy ricotta filling, and even layering. Cooking noodles al dente, draining excess grease, and resting before serving also make a huge difference. Some cooks swear by adding fresh herbs or a splash of red wine to the sauce for an extra depth of flavor.

Do I cook meat before adding to lasagna?

Yes, always cook the ground beef fully before layering. Raw meat won’t cook properly inside lasagna and could make the dish greasy. Browning the beef also develops flavor and ensures the sauce is rich and delicious. Drain excess fat for the best results.

What are the main ingredients in a classic lasagna?

A traditional lasagna includes lasagna noodles, a tomato-based meat sauce, and a ricotta-mozzarella-parmesan cheese mixture. Seasonings like garlic, onion, and parsley add depth. These core layers create the hearty, layered pasta casserole everyone loves.

How to make the tastiest lasagna?

Use quality ingredients and don’t rush the sauce. Letting it simmer helps the flavors develop. Season each layer lightly, use a mix of cheeses, and let the baked lasagna rest before cutting. Adding herbs like parsley or basil boosts freshness and flavor.

How do you fix bland lasagna?

If lasagna tastes bland, season the sauce more generously with salt, pepper, herbs, and garlic. A splash of balsamic vinegar, red wine, or extra parmesan can instantly brighten flavors. Serving it with a side of garlicky bread or seasoned salad can also elevate the meal.

Classic Easy Meat Lasagna Recipe (with Video)

Description

Easy Meat Lasagna is a classic, hearty, homemade pasta dish layered with beef sauce, ricotta, mozzarella, and parmesan — perfect for cozy family dinners.

Ingredients

Scale

For the lasagna noodles:

9 dry lasagna noodles
1 tablespoon olive oil
1 teaspoon salt

For the meat sauce:

2 tablespoons olive oil
1 pound ground beef
1 cup onion, finely chopped
2 tablespoons garlic, minced
3 cups tomato sauce
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup fresh parsley, finely chopped

For the cheese mixture:

2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded and divided
1/2 cup Parmesan cheese, grated and divided
1 egg, beaten
1/4 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 F.

Prepare the layers:

Cook the lasagna noodles: Bring a large pot of water to a boil over medium-high heat. Add the lasagna noodles, olive oil, and salt, and cook until al dente (fully cooked but still firm), about 10 minutes or according to package directions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
Make the meat sauce: Heat oil in a large pot or Dutch oven over medium-high heat for 2 minutes until hot. Add ground beef and cook for 5–7 minutes until browned. Stir in onion and garlic and cook for another 3–4 minutes until tender. Add tomato sauce, tomato paste, salt, and parsley. Stir to combine, bring to a simmer, then reduce heat to low and simmer uncovered for 10 minutes. Remove from heat and set aside.
Mix the cheese filling: In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, beaten egg, and parsley. Stir until fully combined.

Assemble the lasagna:

Assemble the lasagna layers in the following order:

Sauce: Spread 1 cup of the meat sauce evenly in the bottom of a 9x13-inch baking dish.
Noodles: Layer 3 noodles on top.
Cheese: Spread half of the cheese mixture evenly over the noodles.
Sauce: Spread half of the remaining meat sauce on top.
Noodles: Layer another 3 lasagna noodles.
Cheese: Spread the rest of the cheese mixture.
Noodles: Add the final 3 noodles.
Sauce: Top with remaining meat sauce.
Shredded cheese: Sprinkle the remaining mozzarella and Parmesan evenly on top.

Bake the lasagna:

Lightly grease a piece of aluminum foil and cover the dish, greased side down (this prevents cheese from sticking). Bake covered for 45 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly.
For an extra crispy crust (optional), broil on high for 3–4 minutes, keeping a close eye to avoid burning.
Let the lasagna cool for 10 minutes before slicing and serving.

Notes

Equipment used: large pot, medium mixing bowl, 9x13 baking pan.

How to store before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered in aluminum foil.

How to store after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.

How to freeze before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the lasagna in if you are planning to freeze it.

How to reheat frozen lasagna:

To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Pasta
Method: Baked
Cuisine: Italian