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.

Natasha's Kitchen Cookbook

Lasagna Recipe

4.98 from 998 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 Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Kathy Paris
    December 15, 2018

    I would live to print this recipe

    Reply

    • Natashas Kitchen
      December 15, 2018

      Hi Kathy! There is a print option towards the bottom of the recipe 🙂

      Reply

  • Galina Rabinovich
    December 14, 2018

    Hi Natasha,

    I made this lasagna 3 days ago and, as usual, an excellent recipe. My husband who does not eat pasta told me that I can do it again and again. Even the third day leftovers were juicy and tasty as the first day.

    P.S. I tried MANY of your recipes and all are very good. I like when it works from the first try. No hidden technique or ingredients. For the coming New Year party my family asked me to bake the wreath bread (2 portions) and some deserts. I am baking the caramel mini cheesecakes, eclairs and maybe zefir.

    Thank you for everything you do for people who love to cook, bake and eat :)).

    Reply

    • Natasha
      December 14, 2018

      Hi Galina! Thank you so much for your thoughtful review and comment. I’m smiling big 🙂 I’m so happy you love the lasagna and so many of our other recipes. I hope you have a lovely Christmas season!! 🙂

      Reply

  • Karen Mansi
    December 14, 2018

    Hi Natasha,

    I wanted to make this lasagna but I cannot seem to find cottage cheese in the supermarket. Do you know what can I substitute with cottage cheese? Thank you so much!

    Reply

    • Natasha
      December 14, 2018

      Hi Karen, I have heard from readers who used only ricotta cheese instead of cottage cheese. I think that would work best to just double the ricotta or at least 1 1/2 times the ricotta. I hope you love this meat sauce lasagna! 🙂

      Reply

  • Lauren
    December 14, 2018

    Hi Natasha- this looks great- going to try it this weekend! If someone in my family doesn’t like cottage cheese, could I double the ricotta?

    Reply

    • Natasha
      December 14, 2018

      Hi Lauren, yes that will work to substitute with all ricotta instead of cottage cheese. I hope you love this classic lasagna! 🙂

      Reply

      • Lauren
        December 17, 2018

        Hi Natasha- as an update, I made this with double the ricotta instead of the cottage cheese and it came out great! My father, who loves lasagna, said it was the best he’s had- thanks for the great recipe!

        Reply

        • Natashas Kitchen
          December 17, 2018

          That’s so great!! Thank you for sharing your experiment with us! I’m so happy you enjoyed that!

          Reply

  • JooJoo
    December 13, 2018

    Good lasagna recipe…used ‘no boil’ lasagna noodles and it worked fine and cuts cooking time. Would like to try other lasagna recipes to compare…

    Reply

    • Natashas Kitchen
      December 13, 2018

      Thank you for sharing that with us!

      Reply

    • Anita Adams
      January 20, 2020

      I accidentally bought no boil lasagna noodles – ugh. any special instructions or suggestions? Can I boil them any way?

      Reply

      • Natashas Kitchen
        January 20, 2020

        Hi Anita, I haven’t tried that but one of our readers wrote “used ‘no boil’ lasagna noodles and it worked fine and cuts cooking time. Would like to try other lasagna recipes to compare…”

        Reply

  • Iolanda
    December 13, 2018

    Hi Natasha , I love your recipes!!.
    I have a question. WIOe are having some people over for early dinner on Saturday. If I prepared everything and place in the refrigerator the lazanha ready to bake it’s too far in advance?

    Reply

    • Natashas Kitchen
      December 13, 2018

      That should work just fine!! It may take a little longer to bake if baking cold from the refrigerator.

      Reply

  • Sefora
    December 12, 2018

    Trying this tonight for dinner but I know it will be amazing since all you recipes are exceptional. Are you thinking of putting all these recipes into a book one day??

    Reply

    • Natashas Kitchen
      December 12, 2018

      Thank you for that wonderful review, Sefora! Stay tuned for book info!

      Reply

  • John
    December 10, 2018

    This looks great!!! What can I substitute for ricotta cheese?

    Reply

    • Natashas Kitchen
      December 10, 2018

      Thanks, John! I think cottage cheese will do, although I haven’t tried that so I can’t really say, I don’t think the texture would be as creamy. Cottage cheese melts and becomes stringy, while the ricotta keeps the whole thing a creamy sauce. If you experiment with cottage cheese only, let me know how it turns out 🙂

      Reply

  • Elizabeth
    December 10, 2018

    Natasha, I love your recipes!! I always make Lasagna for our family Christmas dinner. I have a recipe that I usually use, until now!! I have a feeling that this will be my “go-to” recipe 🙂 How do you feel about preparing it the night before, using unboiled noodles, and just adding more sauce? Thanks for sharing your wonderful recipe!!

    Reply

    • Natashas Kitchen
      December 10, 2018

      I haven’t tried it with unboiled noodles but prepping it ahead of time should work just fine.

      Reply

      • Donna
        December 13, 2018

        I make mine ahead of time with uncooked noodles. The trick is cooking with aluminum foil over dish for first hour. The last 15 minutes or so take off foil. Been doing this for over 30 years.

        Reply

        • Natashas Kitchen
          December 13, 2018

          I will have to try that! Thank you Donna!

          Reply

  • Courtney
    December 10, 2018

    I can’t wait to try this! It looks so good and juicy! What do you do if you want to freeze it?

    Reply

    • Natashas Kitchen
      December 10, 2018

      Hi Courtney, Lasagna freezes well. You can freeze an entire casserole or even individual slices.

      Reply

  • Thomas Mercks
    December 10, 2018

    How about a quickie? You know, you can leave out the egg, substitute bow tie pasta for the lasagna noodles, and make this in one pot on the stovetop. I do it all the time for a quick evening supper. Make the meat sauce, toss in the noodles, then add the cheese sauce and stir just to mix. I love any/every kind of pasta! Adding spinach to any Lasagna is also a very tasty addition! It goes well with the Ricotta.

    Reply

    • Natashas Kitchen
      December 10, 2018

      That is a great idea for a quick version! Thank you for sharing that with us, Thomas!

      Reply

  • Jewlz
    December 9, 2018

    Made this for lunch and it was a hit! So so good! Thank you for awesome and easy recipes!

    Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Myriam Drachman
    December 9, 2018

    Hi Natasha ! I love lasagna. But I do have a little problem… can’t get cottage cheese. Can I use ricotta instead ?? Thank you !

    Reply

    • Natashas Kitchen
      December 9, 2018

      Hi Myriam! Yes, are more than welcome to simply use ricotta.

      Reply

    • Kristen
      July 8, 2019

      Hi Natasha! I am such a big fan! We loved this recipe and our group of six polished off the whole pan! My hubs and I are expecting our first baby in February and I’m starting to think about what I might want to stockpile in our freezer for easy meals to toss in the oven. How would I go about preparing this for the freezer? I was even thinking of dividing it between 3 smaller containers to stretch out for the two of us.

      Reply

      • Natashas Kitchen
        July 9, 2019

        Hi Kristen, thank you for that awesome feedback! Lasagna freezes well. You can freeze an entire casserole or even individual slices.

        Reply

  • Karina
    December 8, 2018

    This looks perfect! I love lasagna!
    Do you think it would turn out too dry if I substitute with chicken?

    Reply

    • Natashas Kitchen
      December 9, 2018

      Thank you for that amazing feedback! I haven’t tried it with chicken, our readers have and enjoyed it however! 🙂

      Reply

  • Alena
    December 8, 2018

    You’re so cute in your video, especially where you’re waiting for lasagna to cool 😁

    Reply

    • Natashas Kitchen
      December 9, 2018

      Thanks, Alena! You’re so nice!

      Reply

      • Alena
        December 11, 2018

        Made this today and it was delicious! For reference, I used leaner meat, but whole milk ricotta and cottage cheeses. Thank you 🙂

        Reply

        • Natashas Kitchen
          December 12, 2018

          That’s so great! Thank you for sharing that with us!

          Reply

  • Jasminei
    December 8, 2018

    I love Your recipes

    Reply

    • Natashas Kitchen
      December 8, 2018

      Thank you Jasminei!

      Reply

  • Lynn
    December 8, 2018

    If you want your tin foil from sticking to the cheese just spray the tin foil with Pam or any other kind of spray and it will be perfect before putting on top of lasagne

    Reply

    • Natashas Kitchen
      December 8, 2018

      Thank you for sharing that with us, Lynn!

      Reply

  • Sveta
    December 8, 2018

    This looks sooo good! Now all I can think about is making this! And Natasha, you are so funny, the part of the video when you’re waiting for lasagna to cool down, you should have your own show on TV 😉 it is no surprise you are successful, your down to earth personality always shines through. You are so relatable to all of us busy moms. Thank you for another great recipe and helpful tips. Happy Holidays to you and yours!!!

    Reply

    • Natashas Kitchen
      December 8, 2018

      That you for that wonderful compliment, Sveta! You are so nice!

      Reply

  • Cornelia
    December 7, 2018

    This is definitely next on my to cook list! Do you have any suggestions on what I can substitute for the meat? My hubby isn’t too keen on meat, so I’m thinking to do 1/2 with beef and 1/2 vegetarian style. Also love your 9×13 dish, have a link to it?
    Thank you!

    Reply

    • Natasha
      December 7, 2018

      Hi Cornelia, I bet it would be good with diced mushrooms instead of beef if you wanted to make it half vegetarian style 🙂 The dish is from Fred Meyer – it was by the “Dash of That” brand and it was inexpensive – maybe $20 or so?

      Reply

    • Karri
      December 29, 2018

      Switch out meat with any Vegan meat substitute. Beyond Meat has a good raw burger, sold in the meat department, that you could switch out for the ground beef.

      Reply

      • Natasha
        December 29, 2018

        Thank you for sharing your vegetarian lasagna substitution!

        Reply

  • Z
    December 7, 2018

    Looks good! I’d use the beef broth or beef stock, since I do not drink wine or use wine at all. (Nobody in my family drinks or uses wine)

    Reply

    • Natashas Kitchen
      December 7, 2018

      I hope you love it!

      Reply

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