Home > Main Course > Lasagna Recipe (VIDEO)

This easy Lasagna Recipe is meaty, cheesy, and packed with flavor in every bite. Homemade lasagna is better than any restaurant version and it feeds a crowd for way less than going out to eat.

We love lasagna around here and have gotten creative over the years with Lasagna Soup and even Chicken Lasagna, but we’ve heard again and again from our readers that this is the best lasagna recipe they’ve ever made.

Piece of lasagna being lifted from baking dish

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Best Lasagna Recipe

Lasagna is the perfect meal, and of all of the recipes I’ve tried over the years, this is the perfect lasagna. We loved it so much, we even turned it into Lasagna Roll Ups. It’s flavorful and satisfying, but also easy to make. It’s delicious as-is, but you can make it your own by swapping in your favorite ingredients.

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 that thermos comes home empty every time.

Lasagna Video

Watch Natasha make this classic Lasagna Recipe. It’s the best lasagna we have tried, with the perfect balance of meat sauce to the three cheese sauce and noodles. That golden cheese crust seals in all the flavor and makes it irresistible. Here’s why you’ll love this recipe:

  • Meaty, cheesy, and saucy – Everything you want in a lasagna recipe.
  • Perfect for Meal Prep – It’s simple enough that you can make it on a weeknight, but you can also make it over the weekend to enjoy it throughout the week. Or double the recipe and freeze one lasagna for later.
  • Everyone approves – this is a family-friendly meal.

Ingredients

This 3-cheese lasagna is the ultimate comfort food and the ingredients are refrigerator and pantry staples. See the recipe card below for quantities and full instructions.

  • Ground beef – We used 80/20 beef (20% fat content) for a juicier lasagna.
  • Onion – we use yellow onion, or sweet onion works well
  • Garlic cloves – you can add more if you love garlic
  • Red wine (or beef broth) – This amps up the flavor of your sauce (avoid using cooking wine).
  • Marinara sauce – Use homemade marinara or store-bought.
  • Dried thyme – Italian seasoning, basil, or oregano can be substituted
  • Sugar – balances the acidity of the tomatoes
  • Parsley – flat-leaf or curly parsley works well
  • Lasagna noodles – Cook these al dente; they’ll continue to soften as the lasagna bakes.
  • Cottage cheese – adds great texture and moisture
  • Ricotta cheese – we use low-fat or part-skim ricotta
  • Mozzarella cheese – An Italian cheese blend works, but mozzarella is definitely the classic choice
  • Egg – helps hold the cheese layer together
Overhead view of ingredients for lasagna

Pro Tip: 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 Lasagna

If you’d like to get a head start on this recipe, you can make the meat sauce a day or two in advance. That said, it’s still easy enough that you can make it all in one go, even for a weeknight dinner.

  1. 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.
  2. Finish 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 5 minutes.
  3. Make the cheese filling – Combine all of the cheese sauce ingredients and 1 cup of mozzarella in a mixing bowl (reserve the rest for later).
  4. Prep – Preheat your oven to 375ºF and cook the lasagna noodles in a pot of well-salted water until al dente.
  5. Assemble – 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.
  6. Bake – Cover with 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.
  7. Rest – Let the lasagna rest for about 30 minutes before cutting and serving. 
Dish of cheesy meat lasagna

Pro Tip: There’s nothing worse than having the top portion of cheese stuck to the foil. To prevent this, 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.

Common Questions

Which is better for lasagna, cottage cheese or ricotta?

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.

Can I use no-boil lasagna noodles?

This lasagna recipe was developed with traditional lasagna noodles, but several readers have reported great results using no-boil noodles.

Can I substitute the red wine?

If you don’t have red wine, or prefer not to use it, you can substitute with beef broth or beef stock. The red wine adds great flavor but the lasagna will still be delicious with beef broth.

What is “al dente”?

Cooking al dente pasta means it should be “firm to the bite.” The package instructions will provide the cook time for pasta to reach al dente. Keep in mind, the lasagna will be baked for 45 minutes so do not overcook your lasagna noodles.

What is the best marinara sauce for lasagna?

Homemade marinara is definitely best, but if you don’t have time to make it, use your favorite store-bought marinara sauce.

Can I double the recipe?

Yes, you can easily double this recipe, but you’ll need to bake the lasagna in two pans.

Piece of lasagna being lifted from baking dish

What to Serve with Lasagna

Lasagna is a satisfying meal on its own, but if you’re feeding a big crowd, you can stretch it out by serving it with:

Make-Ahead

Here’s everything you need to know about storing lasagna for later.

  • To Refrigerate: You can assemble the lasagna and store it covered in the refrigerator for a day or two until you are 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: Frozen lasagna should be thawed in the refrigerator first; this reduces the time needed for baking and ensures more even heating. Bake according to the recipe instructions; if your lasagna was already baked and you’re simply reheating it, cover the baking dish with foil and reheat at 350ºF until warmed through.
  • Slow Cooker Lasaga – this is one of our favorite ways to make dinner ahead of time.
Lasagna on plate with fork

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

More Pasta Recipes

If you love this lasagna, then you won’t want to miss these pasta recipes.

Lasagna Recipe

4.98 from 1055 votes
Author: Natasha Kravchuk
Homemade Lasagna recipe in casserole dish
With 3 cheeses and a meaty ground beef sauce, it's easy to see why so many of our readers have proclaimed this the best lasagna recipe they've ever had.
Prep Time: 30 minutes
Cook Time: 50 minutes
Resting Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients 

Servings: 12 slices

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.
  • 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:
    Add 3 noodles, 1/3 meat sauce, 1 cup mozarella cheese, 1/2 cheese sauce
    Add 3 noodles, remaining 1/3 meat sauce, remaining 1 cup mozarella. 
  • 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

368kcal Calories23g Carbs29g Protein16g Fat8g Saturated Fat77mg Cholesterol858mg Sodium482mg Potassium1g Fiber5g Sugar705IU Vitamin A6.1mg Vitamin C437mg Calcium2.1mg Iron
Nutrition Facts
Lasagna Recipe
Amount per Serving
Calories
368
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
77
mg
26
%
Sodium
 
858
mg
37
%
Potassium
 
482
mg
14
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
29
g
58
%
Vitamin A
 
705
IU
14
%
Vitamin C
 
6.1
mg
7
%
Calcium
 
437
mg
44
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: Italian
Keyword: best lasagna, easy lasagna, lasagna recipe
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 368
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.98 from 1055 votes (747 ratings without comment)

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Recipe Rating




Comments

  • Ann-Marie
    August 24, 2024

    If the recipe is prepared up to the point of baking and then frozen, what would be the best way to heat it? Thawed or frozen? How long? (Divided recipe into two 8×8 pans)

    Reply

    • NatashasKitchen.com
      August 24, 2024

      Hi Ann-Marie! I haven’t tested it divided but I assume it would take close to the same amount of time, maybe a little less. It can be baked from frozen at 375˚F for about 1 hour. It will take less time if you thaw it in the refrigerator first. It should be baked until it’s heated through and the cheese and sauce starts to bubble.

      Reply

  • Serenity
    August 15, 2024

    10/10 perfect lasagna. Every time. Thank you!

    Reply

  • Molly
    August 9, 2024

    This recipe looks delicious! I have a child with an egg allergy, what do you recommend to replace the egg in the cheese mix?

    Reply

    • Natashas Kitchen
      August 9, 2024

      Hi Molly, I haven’t tried any substitution to advise. If you do an experiment, we’d love to know how it goes.

      Reply

  • Dawn
    August 5, 2024

    If you find Botticelli instead of Classico, It’s so much better! You’ll never buy Classico again.

    Reply

  • roxanne debell
    August 1, 2024

    Fantastic recipe! Will be making this on rotation!

    Reply

  • Carmel
    July 25, 2024

    I am not a good cook, but your recipe made me feel like one! I made this as a late anniversary present for my husband. He LOVED it! Thank you so much. I will definitely be getting more recipes from you. You do such a good job with giving very simple instructions for very fancy recipes. 🙂
    You suggested Rao’s for the sauce. I also suggest Bellwether Farms Whole Milk Ricotta for the cheese sauce. It is a splurge, but so good you feel like you wish you could eat the whole thing plain!

    Reply

    • NatashasKitchen.com
      July 25, 2024

      That’s amazing, Carmel! Thank you for sharing.
      Happy (late) anniversary! Be blessed.

      Reply

  • Laila
    July 25, 2024

    This is my second time making lasagna following your recipe.. It was delicious and easy to make.. Thank you so much!

    Reply

    • NatashasKitchen.com
      July 25, 2024

      That’s wonderful to hear, Laila!

      Reply

  • Carole Ong
    July 24, 2024

    This is my first time to add cottage cheese in making lasagna and I’m glad I did. It is delicious and everyone liked it. This recipe is definitely a keeper and would make it again. Thank you for sharing this recipe.

    Reply

    • NatashasKitchen.com
      July 24, 2024

      I’m so glad to hear that Carole! Thank you for sharing.

      Reply

  • Paul Gaspar
    July 22, 2024

    I love all of your content, and I’ve made quite a few of your recipes. Thank you

    Reply

    • Natashas Kitchen
      July 22, 2024

      You’re so welcome, Paul! I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Rebekah
    July 21, 2024

    This is my go to site for my family’s favorite recipes! Absolutely everything I have made from here is spot on every time. Thank you!!

    Reply

    • NatashasKitchen.com
      July 21, 2024

      I’m so happy you’re loving the recipes!

      Reply

  • AJK
    July 14, 2024

    Natasha’s Kitchen is my absolute favorite place for recipe’s!! It’s my go-to place for 5 star recipes! Thank You! I get rave reviews on my food thanks to you!! P.S. I add 1 cup of shredded parmesan cheese on top of lasagna for a crispy cheesy top. So good! Served with garlic bread & salad for a complete meal.Yum!!

    Reply

    • NatashasKitchen.com
      July 14, 2024

      Thank you so much for the wonderful review! I’m so glad you’re enjoying my recipes.

      Reply

  • Lindsay A Bueno
    July 12, 2024

    Why does it call for reduced fat ricotta and cottage cheese?

    Reply

    • Natashas Kitchen
      July 13, 2024

      Hi Lindsay, we prefer we use low-fat or part-skim ricotta, but full fat will also work.

      Reply

  • Lina
    July 9, 2024

    Hi , so you don’t wash and squeeze the cottage cheese ?

    Reply

    • NatashasKitchen.com
      July 9, 2024

      Hi Lina! I do not. But if your cottage cheese is very runny, you’re more than welcome to strain it.

      Reply

  • Roberta
    July 7, 2024

    Thank you for this recipe. My family loves it. I have a question. Are you able to freeze the ricotta cottage cheese and egg mixture? I made a small amount and I have leftovers and I was thinking of putting it in the freezer.

    Reply

    • NatashasKitchen.com
      July 8, 2024

      Hi Roberta! I’m not sure. I’ve never tried that. The lasagna freezes well so I don’t see why not.

      Reply

  • JP
    July 5, 2024

    I’m not a huge fan of ricotta. Can I omit it? And if so, do I substitute something else in it’s place? Will it change the flavor or consistency?

    Reply

    • NatashasKitchen.com
      July 5, 2024

      Hi JP. We prefer the combination of both but you can use just cottage cheese in it’s place.

      Reply

      • Nikki
        July 7, 2024

        Can i use just ricotta in place of cottage cheese as well?

        Reply

        • Natasha's Kitchen
          July 7, 2024

          Hi Nikki! You get the best of both worlds by using both of these cheeses in your lasagna. I haven’t tried using just ricotta.

          Reply

  • Debi
    June 29, 2024

    Help! I forgot to add the mozzarella into the cheese layer and ended up with an extra cup of mozzarella at the end. I sprinkled more on the top layer. Should I start over?

    Reply

    • Natasha
      June 29, 2024

      Hi Debi, the lasagna will still turn out delicious. Just sprinkle it over the top for an extra cheesy lasagna crust.

      Reply

  • Kaylie
    June 28, 2024

    Wow. My entire family (including toddlers) LOVES. This recipe takes a while to prep and bake, but it is worth it if you have the time!

    Reply

  • Amanda
    June 26, 2024

    Website is super annoying. Refreshes to the top of the screen every 2 minutes and you have to scroll back down to were you were. There’s also lots of ads. Don’t recommend!

    Reply

  • James Pelton
    June 21, 2024

    Excellent recipe. My only change was to not cook the noodles at all before baking. There is enough liquid and the sauces to get them done without it. Your cheese sauce is amazing.

    Reply

    • NatashasKitchen.com
      June 21, 2024

      Hi James! Thank you for sharing that with us! I’m glad you love this recipe.

      Reply

  • Keith Peterson
    June 17, 2024

    Very tasty! Like your tip with the toothpicks. Along with your recipe, I make an awesome meat sauce my dad taught me in the ’60s — the traditional tomato sauce, puree and paste, along with a small measure of marinara sauce, it also includes the onion, garlic, oil and sugar! The cheese sauce mix is great, and I love to mix Romano and Ricotta together.
    I made this yesterday for my Father’s Day dinner. My wife and I enjoyed it. As always, your recipes are clear, concise and easy to follow — and they always work. No matter how long I’ve been cooking, I always learn something. Thank you, again. Keith P

    Reply

    • NatashasKitchen.com
      June 17, 2024

      Hi Keith! You’re very welcome. I’m glad it was enjoyed.

      Reply

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