Easy Lasagna Recipe From Scratch (No Fancy Stuff Required)

This easy lasagna recipe from scratch is the kind of dish that makes people think you spent all day in the kitchen — but between us, it comes together with simple ingredients you probably already have. Layers of rich meat sauce, creamy ricotta, and bubbling melted cheese, all built from the ground up without any shortcuts you'll regret. This is weeknight comfort food that hits like a Sunday dinner at abuela's house.

Ingredients

• 12 lasagna noodles (standard box)
• 1 lb ground beef (or ground turkey to save money)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional but recommended)
• Salt and black pepper to taste
• 1 tub (15 oz) whole milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 tbsp olive oil
• Fresh parsley or basil for garnish (optional)

Instructions

1. 1Preheat your oven to 375°F. Get a big pot of salted water going on the stove for the noodles — you want it boiling before you need it.
2. 2Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the diced onion and cook for about 3-4 minutes until it softens and turns a little translucent. Add the minced garlic and stir for another 30 seconds — don't let it burn.
3. 3Add the ground beef to the pan, breaking it up with a spoon as it cooks. Season generously with salt, pepper, oregano, basil, and the red pepper flakes if you're using them. Cook until the meat is fully browned with no pink left, about 6-8 minutes. Drain off any excess fat.
4. 4Stir in the tomato paste and let it cook with the meat for 2 minutes — this step deepens the flavor big time, don't skip it. Pour in the crushed tomatoes, stir everything together, lower the heat, and let the sauce simmer for at least 15 minutes. Taste it and adjust salt if needed. The longer it simmers, the better it gets.
5. 5While the sauce simmers, cook your lasagna noodles according to the box directions until just al dente — they'll finish cooking in the oven. Drain them and lay them flat on a lightly oiled baking sheet so they don't stick together.
6. 6In a bowl, combine the ricotta cheese, egg, half the Parmesan, a pinch of salt, and a few cracks of black pepper. Mix it well. That egg is what holds everything together when it bakes.
7. 7Now build your lasagna in a 9x13 baking dish. Start with a thin layer of meat sauce on the bottom of the dish — this prevents the noodles from sticking. Then layer: 3-4 noodles, half the ricotta mixture spread evenly, one-third of the remaining meat sauce, and a handful of shredded mozzarella. Repeat: noodles, remaining ricotta, another third of the sauce, more mozzarella. Finish with a final layer of noodles, the last of the sauce spread all the way to the edges, the remaining mozzarella, and the rest of the Parmesan on top.
8. 8Cover the dish tightly with aluminum foil — spray the underside of the foil with a little cooking spray so the cheese doesn't stick to it. Bake covered for 35 minutes, then remove the foil and bake for another 20-25 minutes until the top is golden, bubbly, and has those gorgeous browned cheese spots.
9. 9This part is critical: let the lasagna rest for at least 15 minutes before you cut into it. I know it smells incredible and you want to dive in, but if you cut it too soon it'll slide apart like a hot mess. Give it time to set and your slices will come out clean and beautiful. Garnish with fresh parsley or basil and serve.