Have you seen the price of lasagna in restaurants lately? The last time I saw lasagna on a menu it was $20… per slice! Talk about sticker shock. So I knew that if I was going to get my lasagna fix, I would have to make it at home. Make no mistake, it’s a splurge whether you order it at a restaurant or make it at home because it’s chock full of meat and cheesy goodness. But at least homemade lasagna is closer to $20 for the whole pan, not per slice. 😅

The Three Main Components of Lasagna

Lasagna is the perfect trifecta of ingredients: pasta, tomatoes, and cheese. Or, more specifically, the three main components of a classic lasagna are a red meat sauce, lasagna noodles, and a mix of ricotta and other cheeses. You can swap out any of these three components to make different styles of lasagna (white lasagna, vegetarian lasagna, spinach lasagna, etc.) but the recipe we have for you today is a classic lasagna with a tomato-based meat sauce, ricotta cheese blend, and lasagna noodles.

How to Layer Lasagna

Homemade Lasagna is so Worth It

Making homemade lasagna is not exactly a quick dinner fix. It definitely takes a little time and effort, but it’s oh-so worth it! The layers of rich seasoned red sauce, the tender noodles, and plenty of melty cheese make it the epitome of comfort food. Plus, lasagna is very freezer-friendly, so you can put in the work once and enjoy the fruits of your labor for weeks to come.

How to Freeze Lasagna

Freeze after baking: Allow the lasagna to cool slightly, then it divide into single portions. Chill each portion in a resealable container in the refrigerator, then transfer it to the freezer for long-term storage. The lasagna will stay good in the freezer for about three months. To reheat, simply grab a slice out of the freezer and reheat it in the microwave. For best results, I suggest using the defrost mode first, then microwaving on high until heated through.

Freeze before baking: If you prefer to freeze first and bake later, simply follow the recipe below all the way through the layering step, then cover and chill the lasagna fully in the refrigerator. Once chilled, transfer to the freezer (in an air-tight container) and freeze until solid. To bake the frozen lasagna, let it thaw completely in the refrigerator for a full 24 hours first. Then bake as directed, adding an additional 10 minutes to compensate for the chilled ingredients.

What to Serve with Lasagna

You just spent all that time making your masterpiece homemade lasagna, so I suggest keeping the sides simple. You really can’t beat some homemade garlic bread and a simple side salad! Or maybe you just want a little snacky-snack appetizer to serve while the lasagna is in the oven? If that’s the case, some Bruschetta is your ticket!

How to Make Lasagna – Step by Step Photos

Start by browning 1 lb. of Italian sausage in a deep skillet. While the sausage cooks, dice a yellow onion. Add the diced onion to the sausage and continue to cook for a few minutes more, or until the onion has softened.

Add one 28 oz. can of crushed tomatoes, ½ of a 6 oz. can of tomato paste (about 5 Tbsp), and 1 Tbsp Italian seasoning. Stir to combine.

Partially cover the pan with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the rest of the ingredients. Stir the sauce occasionally as it simmers.

Preheat the oven to 350ºF. Next, prepare the cheese filling. Add 2 cups whole milk ricotta, 1 cup shredded Italian cheese blend, 1 large egg, and ¼ tsp freshly cracked pepper to a bowl. Stir until everything is evenly combined, then set the cheese aside.

Fill a large pot with water and add ½ Tbsp salt. Bring the water to a boil, then add 9 lasagna noodles. Boil the noodles just until they’re tender (about 8 minutes), making sure not to overcook the noodles. Soft noodles tear easily and they will get mushy as the lasagna bakes. Drain the noodles in a colander.

Spread about 1 cup of the meat sauce over the bottom of a large baking dish. Lay three lasagna noodles on top of the sauce. Divide the cheese mixture into three portions (one for each layer of the lasagna), then spread one of the portions evenly over the three noodles.

Repeat the sauce-noodles-cheese layers two more times (for a total of three layers), then top with the rest of the meat sauce and two cups of shredded mozzarella.

Cover the lasagna with foil and bake in the preheated 350ºF oven for 40 minutes. After 40 minutes, remove the foil and turn the heat on to broil.

Broil the lasagna for about five minutes or just until the cheese gets a little brown on top. Broilers can vary quite a bit, so watch the lasagna closely during this step! Top the baked lasagna with chopped parsley if desired.

Slice the lasagna into 9 (or 12) portions and serve! …Or chill the portions and then transfer to the freezer later (hello homemade Stouffer’s!)

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