This easy Lasagna Recipe is meaty, cheesy, saucy, and packed with flavor in every bite. My homemade lasagna is better than any restaurant or store-bought version, and it feeds a crowd for less than going out to eat. My family gets excited every time I pull this cheesy, bubbly casserole out of the oven!

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Helpful Reader Review
“This is the only lasagna recipe I make. It’s so easy and so delicious! I always double the recipe and freeze a pan to have on hand.” – Cheryl ★★★★★
Lasagna Video Tutorial
In this video, I’ll show you how to make my easy Lasagna Recipe with the perfect balance of meat sauce, three-cheese sauce, and noodles that crisp up at the edges. That golden cheese crust seals in all the flavor, making it irresistible.
Seriously the Best Lasagna!
Since I was a child, lasagna has been one of my top 10 favorite foods and I’ve gotten creative over the years to capture its classic flavors in Lasagna Soup, Chicken Lasagna, Slow Cooker Lasagna, and even Chocolate lasagna (does that count?).
Of all of the recipes I’ve tried over the years, this is the perfect lasagna. I loved it so much, I even turned it into Lasagna Roll Ups and gluten-free Zucchini Lasagna (which is gluten-free).
In our house, lasagna is a staple for busy school nights because it keeps, reheats, and freezes so well, and it’s nice to have something in the fridge to enjoy throughout the week. I even use it for kids’ lunches—I pack a serving in my son’s thermos to keep it hot, and it comes home empty every time.

Ingredients for Lasagna
This 3-cheese lasagna is the ultimate comfort food, and the ingredients are refrigerator and pantry staples. See the recipe card below for exact quantities.
- Ground beef – We used 80/20 beef (20% fat content) for a juicier lasagna but a lean ground beef is perfectly acceptable. You can also sub half of the beef with Italian sausage for variety.
- Aromatics – yellow onion and fresh garlic add layers of flavor and aroma.
- Red wine – This amps up the flavor of your sauce (do not use cooking wine). You can sub wine with beef broth or chicken broth.
- Marinara sauce – Use homemade marinara or store-bought.
- Dried thyme – Italian seasoning, basil, or oregano can be substituted
- Sugar – balances the acidity of the marinara sauce (I use this same trick in my Spaghetti Sauce recipe)
- Parsley – flat-leaf or curly parsley works well
- Lasagna noodles – Cook these al dente; they’ll continue to soften as the lasagna bakes. You can also use no-boil noodles.
- 3 Cheeses – I love combining shredded mozzarella, ricotta cheese and cottage cheese for a moist and gooey cheese sauce. The cottage cheese ensures it’s super juicy on the reheat.
- Egg – helps hold the cheese layer together

Natasha’s Tip for Cooking Lasagna Noodles
Use a very large pot of salted water to boil the lasagna noodles and stir them several times, especially right after adding them to the pot. This will keep them from sticking to each other and tearing.
How to Make the Meat Sauce
If you’d like to get a head start on this recipe, you can make the meat sauce a day or two in advance. It’s essentially my Spaghetti Meat Sauce.
- Brown the beef – Add oil to a deep pan and sautee onion and beef until browned, 5 minutes then add garlic and stir another minute.
- Simmer the sauce – Pour in 1/4 cup of wine and stir until almost evaporated. Add marinara, salt, pepper, thyme, sugar, and parsley; bring to a simmer, then cover and cook the tomato sauce 5 minutes.

How to Make the Cheese Sauce
- Make the cheese filling – Combine all the cheese sauce ingredients and 1 cup of mozzarella in a mixing bowl (reserve the rest of the mozzarella for later).

How to Make Lasagna
- Cook the Noodles – Preheat your oven to 375ºF and cook the lasagna noodles in a pot of well-salted water until barely al dente (firm to the bite – don’t overcook it), then drain and pour in cold water to stop the cooking process and prevent sticking.
- Assemble Lasagna – Spread 1/2 cup of the meat sauce on the bottom of a 9×13-inch casserole dish. Add 3 noodles, followed by 1/3 of the meat sauce, 1 cup of mozzarella, and half of the ricotta mixture. Repeat, then for the top layer, add 3 noodles, 1/3 of the meat sauce, and the remaining mozzarella.

- Bake – Cover with aluminum foil and bake at 375˚F for 45 minutes, then remove the foil and broil for 3 to 5 minutes, or until the cheese is lightly browned. Important! Let the lasagna rest for about 30 minutes before cutting and serving. If you cut into it right away, it will slide apart.

Pro Tip to Prevent Cheese Sticking:
To prevent the foil from sticking to the cheese topping, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

What Cheese is Best for Lasagna?
I use both; cottage cheese is healthier, and ricotta is creamier, so you get the best of both worlds by using both of these cheeses in your lasagna. I admit cottage cheese isn’t traditional for Italian lasagna, so if that upsets you, you’ll love the classic Italian-style lasagna in my Cookbook.
What to Serve with Lasagna
- Maroulosalata
- Greek Salad
- Easy Garlic Bread
- Caesar Salad
- Focaccia Bread
- Caprese Salad
- Panzanella Salad
Make-Ahead and Storage
Here’s everything you need to know about storing lasagna for later. You can even double the recipe to stash some for later!
- To Refrigerate: You can assemble and store it covered in the refrigerator for a day or two until ready to bake.
- Freezing: Lasagna can be frozen before or after baking. Either way, it will keep in the freezer for up to 3 months when wrapped well or stored in an airtight container.
- To Reheat: Thaw frozen lasagna in the refrigerator and bake according to the recipe instructions for the most even results. Baking from frozen will take longer (60-90 minutes). Or reheat leftovers in the oven at 350˚F covered with foil until warmed through.

With its meaty sauce and layers of cheese, I think you’ll agree that this is the best lasagna recipe ever!
Easy Lasagna Recipe

Ingredients
Ingredients for Lasagna
- 1 lb ground beef, (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- 1/4 cup dry red wine, or beef broth
- 1 Tbsp olive oil
- 24 oz Marinara Sauce , (3 cups)
- 1/2 tsp sea salt
- 1/4 tsp black pepper, ground
- 1/4 tsp dried thyme
- 1/2 tsp granulated sugar
- 2 Tbsp parsley, finely chopped
- 9 lasagna noodles, cooked al dente
Ingredients for Cheese Sauce:
- 16 oz low-fat cottage cheese
- 15 oz reduced fat ricotta cheese
- 1 large egg
- 2 Tbsp parsley, finely chopped, plus more to garnish
- 4 cups mozzarella cheese, shredded, divided
Instructions
How to Make Meat Sauce:
- Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.
- Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.
How to Make Cheese Sauce:
- In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.
How to Make Lasagna:
- Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions then drain and pour in cold water to stop the cooking process and prevent sticking.
- Spread 1/2 cup meat sauce in the bottom of a deep 9×13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of noodles.
- Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.
- Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.
Nutrition Per Serving
Filed Under
More Italian Pasta Recipes
If you love this lasagna, then you won’t want to miss these pasta recipes:
- Baked Ziti (Easy Pasta Casserole)
- Chicken Pesto Pasta
- Spaghetti and Meatballs
- Creamy Baked Feta Pasta
- Mom’s Chicken Fettuccine Alfredo
- Stuffed Shells
- Manicotti
- Chicken Tetrazzini
Hi Natasha!
I wondered if you have a favorite way to freeze you left over lasagna. I mean, favorite container, etc.
Love all your recipes so far!
Hi Cindy, we have a note on that under the make-ahead section. “Freezing: Lasagna can be frozen before or after baking. Either way, it will keep in the freezer for up to 3 months when wrapped well or stored in an airtight container.” I hope that helps.
Hi Natasha, thank you for sharing this healthy Lasagna recipe. I ad to my sauce a tomato, celery , a red pepper, and mushrooms.
You’re welcome. I hope you’ll love all the recipes that you will try!
Made this to share with a friend recovering from recent surgery. Her husband can’t stop raving about it. I used some spicey and mild sausage ( as she does not eat beef) and your homemade marinara. Perfection!
That’s great to hear, Margaret!
This recipe is so delicious! I have followed you for years and haven’t disliked a single recipe you’ve shared!! You are the best and I love your enthusiasm and when you bring your kids in to cook with you!❤️
Thank you for your love and support. I’m really glad you loved our Recipe for Lasagna!
Agree! Have not had a bad recipe yet…..and love your videos!
Thank you so much!
Hi Natasha, the recipe is perfect. One tip though, anytime I make lasagna I place a piece of parchment paper over the top and then put the foil on This works pretty good to keep the cheese from sticking.
That’s a great tip, Thank you so much for sharing that with me.
Can I use dried parsley instead of fresh? Or, I do have fresh basil, would that work to replace the parsley?
Hi Rita! Both would work.
Super delicious! And just fyi, it might be good to update the cost of the lasagna as it has been over a year since it has been posted and I just totaled my grocery bill and it cost $46.83 to make this meal. I’m not complaining because it will feed us and our four guests and we’ll hopefully have leftovers. Of course, we live in a city where the cost of living is super high, but I know grocery prices have gone up all over the U.S. Sobering! 🙁
Thank you so much for sharing that with me Susan!
I always come back to this recipe for a lasagna dinner. Thanks Natasha.
So glad you’re loving it, MJ!
Hi Natasha! Wonderful recipe!
If I wanted to make this and freeze, what would you suggest I do? Cook before freezing it after it completely cooled!
CK
Hi Cathy, I address this under my “Make head” section in the recipe. I hope this helps.
Hi, could I use a spaghetti sauce from a jar since I don’t have the marinara sauce or will it change the consistency?
Hi Lynn! Yes, that is fine. I hope you love this recipe!
So this turned out to be a very nice lasagna, however, the quantity of the cheese sauce is wayy too much for the actual meat sauce, in the end everyone felt a little sick as there was just too much cheese. 450grams of ricotta plus 400 grams of cottage cheese mixed with 2 big packs of mozzarella I think is just too much. If I was to make it again, I would for sure reduce the cheese to half.
Correct. They also could’ve gotten sick bc the ground beef wasn’t drained. Ground beef should always be drained after cooking.
I noticed in the video Natasha did not drain the fat off her meat . So I thought there must be a reason . I always drain it. But did not as it was not shown as drained. The lasagna was so good though. I just used paper towels before I broiled layed over sauce awhile to absorb some grease. In future I will drain my meat for sure , I always do for homemade spaghetti sauce. I loved this one and it was faster then simmer sauce for 2 hours. I did make the marinara recipe for homemade sauce. Was very good .
We like rich food. My family can eat all of the cheese and fat without feeling sick. I made Natasha’s recipe in Florida at my Friend’s house and everyone loved it because we are used to rich food. Natasha don’t change a thing.
Can this be made without meat.
If so any adjustments need to be made?
Hi Bonnnie, I haven’t tested this without meat to advise but I think that will work too.
Best lasagna recipe!! I used no boil lasagna noodles to save time and effort and it was still delicious. I had friends over and made this and our husbands said it was the best lasagna they’ve ever had. Thanks Natasha for another winning recipe!!
You’re very welcome, Shelley! I’m glad you all loved it!
Just finished dinner and my husband said it was “damn delicious!” This was my first time ever making lasagna and it was out of this world! I used no boil lasagna and I honestly was pleasantly surprised. I also made garlic bread with Costco’s ciabatta bread, so so good! Thank you for this recipe!
Hi Camille, thanks for this great feedback! So glad to know that your husband enjoyed it too!
Is the meat sauce in this recipe okay to use with spaghetti? It smells delicious!! I just didn’t know if we needed to cook it more since it wouldn’t go into the oven. Thanks!!
Hi Arely! That would be fine, the meat is fully cooked. You may need to add more/less marinara sauce depending on your preference.
I made this last night for an easy Halloween dinner. Best lasagna I’ve ever made! So easy and delicious.
I’m glad you loved it, Debra!
The lasagna was delicious. I love the way she did the ricotta cheese and the cottage cheese makes a much better cheese sauce.
I’m so happy you enjoyed that. Thank you for sharing that with us, Deborah!
This was the first lasagna I’ve ever made and it was delicious! It was very easy to prepare, the instructions were perfect and I will definitely be making it again.
I’m so glad you loved it!
I made this over the weekend and it was phenomenal! Thank you!
You’re welcome! Glad that you loved it!
I did this recipe yesterday 10/9/23. I had to come back today to say that this was absolutely delicious.
This was my first time making oven baked lasagna (previously I had only made crackpot lasagna) and I loved it.
I used 1 tub of cottage+ 1 tub of ricotta + mozzarella + 1 large jar of kroger store brand sauce. The results were amazing. I did have to use 4 noodles per layer to cover my 9×13 pan but no biggie, I cooked extra noodles just in case.
Today I reheated a piece and it is amazing. I think it has to do with the cottage giving it extra moisture so it doesn’t dry out. The flavors blended in perfectly. I loved it. I wished I could leave a picture but you will have to imagine it.
Thanks Natasha! I had to make your recipe because I’ve tried other recipes you’ve made and I really like your style. 🙂
Thank you so much for sharing that with me, Ana!