Homemade Lasagna

There’s something truly comforting about a plate of Homemade Lasagna. I still remember the first time I tasted it; it was at my grandmother’s kitchen, where the air was filled with the rich aromas of bubbling cheese and simmering sauce. Every family gathering was incomplete without her famous dish, layered with love and a hint of nostalgia. Making Homemade Lasagna has become a cherished tradition in my own home, and I love how it brings everyone together around the table. It’s a dish that transforms an ordinary day into something special, making every bite a celebration. Whether it’s a chilly winter evening or a festive occasion, there’s nothing quite like serving a warm, cheesy lasagna. This recipe reflects not just the flavors but the essence of togetherness.

What You’ll Need for Homemade Lasagna

When making Homemade Lasagna, the ingredients are as important as the method. Each one plays a crucial role in building layers of flavor. The combination of rich cheeses, savory meats, and fresh vegetables creates a perfect balance that keeps everyone coming back for more. Let’s look at the key players in this delicious ensemble.

• 9 regular lasagna noodles (or no-boil noodles): These form the backbone of your dish, soaking up the delicious sauces and holding everything together.
• 1 pound shredded mozzarella cheese: This gooey cheese adds that classic melty texture that makes lasagna irresistible.
• 8 ounces freshly grated parmesan cheese: For that nutty depth and crisp top layer.
• 1/2 pound lean ground beef: A hearty addition that brings rich flavors.
• 1/2 pound ground Italian sausage: Adds a touch of spice and authentic Italian flavor.
• 1 tablespoon olive oil: Used for sautéing, it enhances the overall taste.
• 4 cloves garlic, minced: A must for flavor; it infuses the dish with a warm aroma.
• 1/2 large onion, chopped: Adds sweetness and depth.
• 1 1/2 cups fresh spinach leaves: These provide a pop of color and nutrients.
• 1/2 bell pepper (red or green), chopped: For added crunch and sweetness.
• 28 oz can whole peeled San Marzano tomatoes, undrained: The base of your red sauce, offering robust flavor.
• 8 oz can tomato sauce: For a smoother consistency and extra richness.
• 2 teaspoons Italian seasoning: A blend of herbs that rounds out the sauce beautifully.
• Salt and freshly ground black pepper, to taste: Essential for seasoning every layer.
• 1 container fresh basil leaves, finely chopped (about 10-15 leaves): Adds a fresh note that brightens the dish.
• 4 tablespoons butter: Used in the béchamel sauce for creaminess.
• 1/4 cup all-purpose flour: To thicken the white sauce.
• 2 1/2 cups milk: The base of your creamy béchamel sauce.

Cooking Method for Homemade Lasagna

The cooking method for Homemade Lasagna is a delightful process that involves layering and baking. It’s where the magic happens! With a few simple steps, you can create a dish that is not only comforting but also looks stunning on the dinner table. Let’s walk through the steps together.

1. Brown the meat: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking apart with a wooden spoon. Cook until browned and cooked through, about 8 to 10 minutes. Drain excess grease and set aside. If you prefer a finer texture, pulse the meat in a food processor for a few seconds.

2. Sauté Veggies: In the same skillet, add a bit more olive oil if needed. Add the garlic, stirring constantly for 30 seconds until fragrant. Next, add the onion, bell pepper, and spinach. Cook for 2 to 3 minutes until softened, then remove from heat. Pulse this mixture in the food processor until nearly pureed, then return it to the skillet.

3. Finish the red sauce: Add the whole peeled tomatoes to the skillet, squishing them into the mixture. Stir in the tomato sauce and Italian seasoning, along with salt and pepper to taste. Reduce the heat and let it simmer for 20 to 30 minutes, stirring occasionally. Right before you’re ready to assemble the lasagna, mix in the reserved meat and fresh basil.

4. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook them for half the time indicated on the package. Drain in a colander and drizzle a little olive oil to prevent sticking. If you’re using no-boil noodles, you can skip this step.

5. Make the béchamel white sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes. Gradually whisk in the milk, continuing to stir until it thickens, about 5 to 7 minutes. Season with salt and pepper.

6. Preheat the oven: Set your oven to 350 degrees Fahrenheit. Lightly grease a 9X13-inch baking pan with cooking spray. Remember, you’ll want to divide your sauces into thirds for layering, so keep that in mind as you assemble.

7. Assemble the lasagna: Start with 3 lasagna noodles on the bottom of the greased pan. Spread a layer of red sauce, then drizzle with béchamel, and sprinkle with Parmesan and mozzarella. Repeat the layers until you’ve used all ingredients, finishing with a layer of sauce and cheese on top.

8. Bake: Place the assembled lasagna in the oven and bake for 40 to 50 minutes, or until it’s hot and bubbly. Once done, let it rest for at least 20 minutes before slicing to help it set.

9. Serve: Pair your Homemade Lasagna with garlic bread or homemade breadsticks along with a fresh green salad for a complete meal.

Helpful Hints

Here are some helpful hints to ensure your Homemade Lasagna turns out perfectly every time:

• Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the lasagna before or after baking. If unbaked, simply cover with plastic wrap and foil. It can last in the freezer for up to 2 months.
• Pairing: Serve with garlic bread or a crisp green salad for a balanced meal.
• Layering tips: Divide your ingredients into thirds for even layering and flavor distribution.
• Herbs: Fresh herbs like basil and oregano can elevate the flavor profile, so don’t skip them!
• Make ahead: Assemble the lasagna a day before and refrigerate, allowing flavors to meld.

Serving Suggestions

Serving your Homemade Lasagna can be just as important as making it. Here are some ideas to consider:

• Garnish with fresh basil: A sprinkle of fresh basil on top right before serving adds a lovely touch.
• Serve with garlic bread: This classic side complements the rich flavors of lasagna perfectly.
• Pair with a salad: A light green salad balances the heaviness of the lasagna, making it a complete meal.
• Occasions: This dish is perfect for family gatherings, potlucks, or even cozy dinners on chilly nights.
• Leftover storage: To keep leftovers fresh, store them in an airtight container in the fridge for up to 4 days.
• Reheating tips: Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

FAQ

Conclusion

In conclusion, Homemade Lasagna is not just a dish; it’s a representation of love and care. Its layers of flavors and comforting textures make it a timeless classic that everyone enjoys. I encourage you to try making it for your next gathering or family dinner. You’ll be amazed at how this simple recipe can bring everyone together around the table, creating memories that last a lifetime.

Homemade Lasagna

Indulge in the ultimate comfort food with this Homemade Lasagna. Layers of gooey cheese, savory meat, and fresh vegetables come together to create the perfect easy weeknight dinner. It's a dish that brings everyone to the table and satisfies your cravings. Make it tonight and enjoy a taste of home!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 15 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 9 noodles Regular lasagna noodles or no-boil noodles
• 1 pound Shredded mozzarella cheese
• 8 ounces Freshly grated parmesan cheese
• 1/2 pound Lean ground beef
• 1/2 pound Ground Italian sausage
• 1 tablespoon Olive oil
• 4 cloves Garlic minced
• 1/2 large Onion chopped
• 1 1/2 cups Fresh spinach leaves
• 1/2 bell pepper Red or green chopped
• 28 oz Can whole peeled San Marzano tomatoes undrained
• 8 oz Can tomato sauce
• 2 teaspoons Italian seasoning
• Salt and freshly ground black pepper to taste
• 1 container Fresh basil leaves finely chopped (about 10-15 leaves)
• 4 tablespoons Butter
• 1/4 cup All-purpose flour
• 2 1/2 cups Milk

Equipment

• Food Processor
• Meat Chopper

Method

 

1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking apart with a wooden spoon. Cook until browned and cooked through, about 8 to 10 minutes. Drain excess grease and set aside. If you prefer a finer texture, pulse the meat in a food processor for a few seconds.
2. In the same skillet, add a bit more olive oil if needed. Add the garlic, stirring constantly for 30 seconds until fragrant. Next, add the onion, bell pepper, and spinach. Cook for 2 to 3 minutes until softened, then remove from heat. Pulse this mixture in the food processor until nearly pureed, then return it to the skillet.
3. Add the whole peeled tomatoes to the skillet, squishing them into the mixture. Stir in the tomato sauce and Italian seasoning, along with salt and pepper to taste. Reduce the heat and let it simmer for 20 to 30 minutes, stirring occasionally. Right before you're ready to assemble the lasagna, mix in the reserved meat and fresh basil.
4. While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook them for half the time indicated on the package. Drain in a colander and drizzle a little olive oil to prevent sticking. If you’re using no-boil noodles, you can skip this step.
5. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes. Gradually whisk in the milk, continuing to stir until it thickens, about 5 to 7 minutes. Season with salt and pepper.
6. Set your oven to 350 degrees Fahrenheit. Lightly grease a 9X13-inch baking pan with cooking spray. Remember, you’ll want to divide your sauces into thirds for layering, so keep that in mind as you assemble.
7. Start with 3 lasagna noodles on the bottom of the greased pan. Spread a layer of red sauce, then drizzle with béchamel, and sprinkle with Parmesan and mozzarella. Repeat the layers until you’ve used all ingredients, finishing with a layer of sauce and cheese on top.
8. Place the assembled lasagna in the oven and bake for 40 to 50 minutes, or until it’s hot and bubbly. Once done, let it rest for at least 20 minutes before slicing to help it set.
9. Pair your Homemade Lasagna with garlic bread or homemade breadsticks along with a fresh green salad for a complete meal.

Notes

• Tomatoes: If you can't find whole canned San Marzano tomatoes, you could substitute 14oz can diced tomatoes and 6oz can tomato paste.
• Mozzarella: Could also use thin layers of fresh mozzarella cheese instead of shredded mozzarella cheese.
• Red Sauce: You can use a 48oz jar of pasta sauce instead of making it from scratch. Warm sauce in a large skillet and stir in cooked meat and fresh basil.
• Make Ahead Instructions: Both the white and red sauces can be made in advance. You can also assemble the entire lasagna and cover it with plastic wrap then tinfoil and keep it in the fridge for up to 2 days. Bake as directed.
• To Freeze Lasagna: Freeze the lasagna before or after baking (if freezing an unbaked lasagna, you don't need to pre-cook the noodles. Just add them dry). Cover pan with plastic wrap and a double layer of aluminum foil. Freeze for up to two months. Thaw lasagna in the fridge before removing covering and baking as directed. Or, bake lasagna from frozen (if in an aluminum disposable pan) for 1 ½ hours, just keep it covered with foil, but remove the plastic wrap. Uncover and bake for another 45 minutes, or until it's hot and bubbly.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.