This Homemade Lasagna recipe is my ultimate go-to. I take a few easy ways out, but it is ALWAYS delicious, semi-homemade, and will transport you right back to childhood. It is a perfect weeknight dinner with only about 30 minutes of active cooking time required, another 30 in the oven, and 20 to cool after. This is also my go-to Christmas Eve Lasagna recipe, because it requires minimal effort, exceptional taste, and can even be made ahead of time to make dinner a cinch to pull off!
What you need to make Homemade Lasagna!
The one shortcut I take that makes this recipe SUPER QUICK is using a jar of premade marinara sauce. Get your hands on a nice quality brand, something with little to no preservatives in it. Victoria is my favorite sauce, you will need 2 of their regular jars for this recipe or one Costco size jar!
The second shortcut, use oven-ready lasagna noodles. They are key and the only way to make lasagna in my opinion, it is the way they do in in restaurants and will give you a better than restaurants taste!
Then, it is a simple as browning some Italian sausage and seasoning some ricotta cheese. Layer it all up in a pan, and dinner is ready for the oven!
Things to remember when making Homemade Lasagna
Depending on the pan you use you might have to snap a few pieces of the oven-ready lasagna noodles to cover all the way to the edges of the pan. In my photos I used an 8x8x3-inch pan, you could spread this out and make it in a 9x13-inch pan. I just like the drama of a tall lasagna, but that's just me.
Be sure to cover the noodles completely in sauce or cheese. They depend on the moisture to cook through and become soft during the cooking process.
This recipe can be assembled 3-4 days in advance and held in the fridge, well covered until you want to bake it. It can also be made in two smaller pans and frozen in you have a smaller family and don't want a lot of leftovers. Assemble, wrap tightly in plastic wrap, and store in the freeze up to 6 months.
- 2 lb Italian Sausage
- 1, 40 oz jar Marinara Sauce
- 1, 1 lb pkg Oven-Ready Lasagna Noodles
- 2, 16 oz tubs Ricotta Cheese
- 2 tablespoons Italian Seasoning
- 2 teaspoons Oregano
- 2 teaspoons Kosher Salt
- 1 teaspoon Fresh Cracked Black Pepper
- ½ cup Parmesan Cheese, + more for topping
- ½ cup Mozzarella Cheese, + more for topping
- Parsley, chopped for garnish
- Crust Bread, optional - for serving
- Butter, for serving
- Preheat the oven to 375˚F.
- In a heavy-bottomed pan, heated over medium heat, brown the Italian sausage. When no pink remains in the pot, add the marinara and bring the mixture to a simmer. Remove the sauce from the heat.
- While the sausage is browning, combine the ricotta, Italian seasoning, oregano, salt, pepper, parmesan, and mozzarella in a bowl and stir to combine.
- Grease the bottom of a 9x13 inch pan or baking dish with pan spray. Begin with a layer of the sausage sauce, pasta, ricotta, pasta, sauce, and repeat until you have used all the ingredients. I usually try to get 2-3 layers of ricotta in, depending on how much I fill my layers.
- Top the last layer of pasta with sauce and more mozzarella and parmesan cheese.
- Bake for 30-40 minutes in the preheated oven, just until the cheese melts and browns on top.
- Let the lasagna rest for 20 minutes before cutting. Top with more parmesan and parsley when serving, along with some buttered crusty bread.
This can be made in an 8x8x3-inch square metal baking pan, or a 9x13-in baking pan, depending on how tall a lasagna you like or the pan you have available. If you go the square pan route, it will be filled to the brim and need a pan underneath it during baking.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!