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Delicious homemade lasagna layered with pasta, marinara sauce, ricotta, and mozzarella.

Homemade Lasagna

A comforting, family-friendly lasagna recipe that is easy to prepare, rich without being heavy, and perfect for feeding a crowd.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 12-15 sheets Lasagna noodles Classic boiled noodles for the best texture.
  • 5 cups Marinara sauce Use a balanced jarred marinara or make your own; a slightly thick sauce is preferred.
  • 2 cups Ricotta cheese Use whole milk ricotta; drain if wet and whisk with 1 egg, 1 tsp salt, and a pinch of nutmeg.
  • 3 cups Mozzarella Low moisture, whole milk mozzarella, shredded from a block for best melt.
  • 1 cup Parmesan Finely grated; real Parmigiano Reggiano preferred.
  • 2 tablespoons Olive oil For coating noodles and the baking pan.
  • 1-2 teaspoons Italian seasoning Adjust to taste.
  • 1 teaspoon Garlic powder Adjust to taste.
  • to taste none Black pepper To taste.
  • optional none Fresh basil If available, for added flavor.
  • optional none Provolone A few slices on the top layer for extra pull.
  • optional none Pecorino Romano A handful on top for a sharper finish.

Method
 

Preparation
  1. If using classic noodles, boil in salted water until very al dente, about 1-2 minutes less than package instructions. Drain, then lay flat on lightly oiled foil.
  2. In a bowl, whisk ricotta cheese with 1 egg, salt, pepper, and a pinch of nutmeg. Stir in Italian seasoning if desired.
  3. Preheat oven to 375°F (190°C). Oil or spray a 9x13 inch baking pan.
Layering
  1. Spread 1 cup marinara sauce on the bottom of the baking pan. Add a layer of noodles to cover.
  2. Dollop half of the prepared ricotta mixture on top and spread gently. Sprinkle with 1 cup mozzarella and 2 tablespoons of Parmesan.
  3. Repeat the layering with remaining ingredients: marinara, noodles, ricotta, 1 cup mozzarella, and more Parmesan.
  4. For the top layer, add noodles, remaining marinara, the rest of the mozzarella, and a generous shower of Parmesan. If using, add provolone slices.
Baking
  1. Cover the baking dish with oiled foil and bake for 25 minutes.
  2. Uncover and bake for an additional 15-20 minutes until bubbling and golden. The center should reach 165°F (74°C).
  3. Allow lasagna to rest for 15-20 minutes before slicing to ensure clean edges.

Notes

Leftovers taste even better the next day and can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven for best results.