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.
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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
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.
- 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.
- 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.
- 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).
- Prep – Preheat your oven to 375ºF and cook the lasagna noodles in a pot of well-salted water until al dente.
- 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.
- 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.
- Rest – Let the lasagna rest for about 30 minutes before cutting and serving.
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
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.
This lasagna recipe was developed with traditional lasagna noodles, but several readers have reported great results using no-boil noodles.
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.
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.
Homemade marinara is definitely best, but if you don’t have time to make it, use your favorite store-bought marinara sauce.
Yes, you can easily double this recipe, but you’ll need to bake the lasagna in two pans.
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.
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.
- Baked Ziti (Easy Pasta Casserole) VIDEO
- Chicken Pesto Pasta (VIDEO)
- Spaghetti and Meatballs Recipe (VIDEO)
- Creamy Baked Feta Pasta (VIDEO)
- Mom’s Chicken Fettuccine Alfredo (VIDEO)
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.
- 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.
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)
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.
10/10 perfect lasagna. Every time. Thank you!
This recipe looks delicious! I have a child with an egg allergy, what do you recommend to replace the egg in the cheese mix?
Hi Molly, I haven’t tried any substitution to advise. If you do an experiment, we’d love to know how it goes.
If you find Botticelli instead of Classico, It’s so much better! You’ll never buy Classico again.
Fantastic recipe! Will be making this on rotation!
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!
That’s amazing, Carmel! Thank you for sharing.
Happy (late) anniversary! Be blessed.
This is my second time making lasagna following your recipe.. It was delicious and easy to make.. Thank you so much!
That’s wonderful to hear, Laila!
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.
I’m so glad to hear that Carole! Thank you for sharing.
I love all of your content, and I’ve made quite a few of your recipes. Thank you
You’re so welcome, Paul! I’m so glad you enjoyed it! Thank you for the wonderful review!
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!!
I’m so happy you’re loving the recipes!
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!!
Thank you so much for the wonderful review! I’m so glad you’re enjoying my recipes.
Why does it call for reduced fat ricotta and cottage cheese?
Hi Lindsay, we prefer we use low-fat or part-skim ricotta, but full fat will also work.
Hi , so you don’t wash and squeeze the cottage cheese ?
Hi Lina! I do not. But if your cottage cheese is very runny, you’re more than welcome to strain it.
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.
Hi Roberta! I’m not sure. I’ve never tried that. The lasagna freezes well so I don’t see why not.
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?
Hi JP. We prefer the combination of both but you can use just cottage cheese in it’s place.
Can i use just ricotta in place of cottage cheese as well?
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.
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?
Hi Debi, the lasagna will still turn out delicious. Just sprinkle it over the top for an extra cheesy lasagna crust.
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!
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!
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.
Hi James! Thank you for sharing that with us! I’m glad you love this recipe.
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
Hi Keith! You’re very welcome. I’m glad it was enjoyed.