Homemade Lasagna Recipe (Plus Oxtail Lasagna Variation)
Nov 04, 2025, Updated Mar 25, 2026
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Quick Summary
In This Recipe
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This homemade lasagna recipe is rich, cheesy, and soul-satisfying — everything you love about Italian-American comfort food. With layers of tender pasta, creamy Mornay sauce, and a slow-simmered beef-and-pork ragu, it’s the kind of dish that turns any dinner into a special occasion.
Category: Pasta & Italian | By: Matt Price, Mr. Make It Happen
Why This Homemade Lasagna Recipe Hits Different
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Equipment Used
- Large Pot or Dutch Oven
- Saucepan (for Mornay Sauce)
- 9X13" Baking Dish
- Wooden Spoon or Spatula
- Whisk
- Sharp Knife and Cutting Board
Step-by-Step: How to Make This Homemade Lasagna Recipe
Step 1: Sauté the Aromatics
Heat 2 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and cook until translucent (about 3–4 minutes). Stir in 6–8 minced garlic cloves and cook for 30 seconds — just until fragrant.
Step 2: Brown the Meat
Add 1 lb ground beef and 1 lb ground pork. Season with salt, pepper, and Italian seasoning if you like. Cook until browned, breaking up meat with your spoon. Drain any excess fat, keeping just enough for flavor.
Step 3: Build That Rich Meat Sauce
Pour in 1 can crushed tomatoes and 1 can tomato sauce. Stir well, reduce the heat to low, and simmer for 20–30 minutes. Toss in chopped fresh basil right at the end.
Pro Tip: The longer your sauce simmers, the deeper the flavor.
Step 4: Make the Mornay Sauce (Creamy Cheese Layer)
In a separate saucepan, melt 4 tablespoon butter over medium heat. Whisk in 4 tablespoon flour and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in 3–3.5 cups whole milk, a little at a time, until smooth.
Let it simmer until thickened enough to coat the back of a spoon. Remove from heat and stir in 1.5–2 cups shredded mozzarella (and parmesan if you’re using it). Season with salt, pepper, and a pinch of nutmeg. The result should be silky, not heavy or gluey.
Step 5: Build the Layers
In a greased 9x13" baking dish, layer in this order:
- Thin layer of meat sauce
- Fresh lasagna sheets
- More meat sauce
- Ladle of Mornay sauce
- Sprinkle of mozzarella
Repeat until the top, finishing with a final layer of mozzarella for that golden, bubbling crust.
Step 6: Bake to Golden Perfection
Cover your dish with foil and bake at 375°F for 25 minutes. Then uncover and bake another 10–15 minutes until bubbly and golden brown.
Let it rest 10–15 minutes before slicing. This helps the layers set beautifully for perfect slices that hold their shape.
Serving Suggestions
Serve with:
- Garlic bread or sourdough toast
- Simple arugula salad w/ lemon + olive oil
- Red wine: Chianti, Barolo, or Cabernet
Storage & Reheating
- Fridge: 3–4 days
- Freezer: up to 3 months
- Reheat: 350°F, covered, 15 minutes
More Lasagna Recipes
Lasagna Soup
Oxtail Lasagna Recipe (Rich & Fall-Off-the-Bone)
Print & Download This Recipe
Print & Download Easy Homemade Lasagna Recipe
Lasagna (Homemade)
Equipment
Ingredients
For the Meat Sauce
- 1 lb ground beef
- 1 lb ground pork
- 1 onion diced
- 6-8 garlic cloves minced
- 1 can crushed tomatoes
- 1 can tomato sauce
- 2 tablespoon olive oil
- Salt & pepper to taste
- Italian seasoning optional
- Fresh basil chopped (reserve some for garnish)
For the Mornay Sauce (Cheesy Béchamel)
- 4 tablespoon butter
- 4 tablespoon flour
- 3-3.5 cups whole milk
- 1.5-2 cups shredded mozzarella or mix with parmesan
- Salt + cracked black pepper
- Pinch of nutmeg optional
For the Lasagna Layers
- Fresh lasagna sheets
- 3-4 cups shredded whole-milk mozzarella cheese
Instructions
Step 1: Sauté the Aromatics
- Heat 2 tablespoon olive oil in a large pot over medium heat.
- Add 1 diced onion and cook until translucent (about 3–4 minutes).
- Stir in 6–8 minced garlic cloves and cook for 30 seconds — just until fragrant.
Step 2: Brown the Meat
- Add 1 lb ground beef and 1 lb ground pork.
- Season with salt, pepper, and Italian seasoning if you like.
- Cook until browned, breaking up meat with your spoon.
- Drain any excess fat, keeping just enough for flavor.
Step 3: Build That Rich Meat Sauce
- Pour in 1 can crushed tomatoes and 1 can tomato sauce.
- Stir well, reduce heat to low, and simmer for 20–30 minutes.
- Toss in chopped fresh basil right at the end. Pro Tip: The longer your sauce simmers, the deeper the flavor.
Step 4: Make the Mornay Sauce (Creamy Cheese Layer)
- In a separate saucepan, melt 4 tablespoon butter over medium heat.
- Whisk in 4 tablespoon flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in 3–3.5 cups whole milk, a little at a time, until smooth.
- Let it simmer until thickened enough to coat the back of a spoon.
- Remove from heat and stir in 1.5–2 cups shredded mozzarella (and parmesan if you’re using it).
- Season with salt, pepper, and a pinch of nutmeg. The result should be silky, not heavy or gluey.
Step 5: Build the Layers
- In a greased 9x13" baking dish, layer in this order:
- a. Thin layer of meat sauce
- b. Fresh lasagna sheets
- c. More meat sauce
- d. Ladle of Mornay sauce
- e. Sprinkle of mozzarella
- Repeat until the top, finishing with a final layer of mozzarella for that golden, bubbling crust.
Step 6: Bake to Golden Perfection
- Cover your dish with foil and bake at 375°F for 25 minutes.
- Then uncover and bake another 10–15 minutes until bubbly and golden brown.
- Let it rest 10–15 minutes before slicing. This helps the layers set beautifully for perfect slices that hold their shape.
Notes
Serving Suggestions
Serve your lasagna with:- Garlic bread or buttery sourdough toast
- A simple arugula salad with lemon and olive oil
- A glass of red wine (Chianti, Barolo, or Cabernet for balance)
Storage & Reheat Tips
- Refrigerate: Up to 3–4 days in an airtight container.
- Freeze: Up to 3 months (great for meal prep!).
- Reheat: Cover and bake at 350°F for 15 minutes, or until warmed through.
Expert Tips for Perfect Lasagna Every Time
- Always let it rest before slicing — patience pays off.
- Use fresh-shredded cheese for the best melt (pre-shredded has starch).
- Don’t overbake — you want gooey, not dry.
- Fresh pasta = faster bake and silkier texture.
Nutrition
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