Lasagna (Homemade)

Easy Homemade Lasagna recipe by Mr. Make It Happen

5 from 3 votes

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.

Prep Time25

Cook Time45

Total Time1 10

Course: Dinner Recipes, Main Course, Pasta

Cuisine: American

Servings: servings

Author: Matt Price

Equipment

Large Pot or Dutch Oven
Saucepan for Mornay Sauce
9X13 Baking Dish
Wooden Spoon or Spatula
Whisk
Sharp Knife and Cutting Board

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