Homemade Lasagna

I recently found myself eating lasagna for dinner, and breakfast, and lunch the following the day. I thought I was going nuts because, well, I am in love with lasagna. To me, it just screams comfort food. An all-in-one dish that has layers of noodles, cheese, sauce, and meat? Come on, you know you are there with me.  Now sure, I had plenty of other options when it came to breakfast, and lunch, but I kept going back to the lasagna. In the past I have never been a big fan of the leftover, especially if something has been sitting in the refrigerator for a couple of days, but a couple of years ago, that whole idea of a leftover changed.

How to make homemade Lasagna recipe

My wife actually turned me on to this recipe when we first started dating, and it is one that I have tweaked a bit in terms of spices, but left the majority of the ingredients the same. Oh, I also add an extra layer of pasta. This lasagna uses  a part-skim ricotta cheese, and when combined with all of the wonderful ingredients that make up a lasagna, this one is pretty hard to beat.

Let’s get started.


  • 14 lasagna noodles, you really only need 12, but I use a couple extra in case one tears
  • 32 oz tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • pinch of red chili flakes
  • 3 cloves of garlic, minced
  • 1/4 cup of fresh basil leaves, thinly sliced
  • 1 lb of ground chuck, cooked, crumbled, and drained
  • 15 oz part skim Ricotta Cheese
  • 1 egg, beaten
  • 2 tbsp fresh flat leaf parsley, finely chopped
  • 1 tbsp dry oregano, crushed between your fingers
  • 1 tbsp dry basil
  • 1/2 cup of grated Parmesan cheese
  • 2 cups shredded Mozzarella and Provolone cheese

Start by making the sauce. To a large sauce pan, add in the tomato sauce, salt, garlic, pepper, and chili flakes.

Cook the ground chuck. Break it up as it cooks, into a nice fine crumble. Once cooked, drain any fat from the meat. Add the meat to the sauce, and give that a good stir.  Cover and cook on low for one hour. Towards the end of the cooking process of the sauce, toss in the basil, and give a stir.

Recipe for lasagna

While the sauce cooks, cook the noodles as directed on the box, however cook just before al dente. Strain and set aside.

While the pasta cooks, make the ricotta filling. To a mixing bowl, add the ricotta cheese, the egg, parsley, oregano, dry basil, and half of the parmesan cheese. Give that a good stir.

Now the fun stuff, the layering. On the bottom of a lasagna pan, add a nice big ladle of the sauce. Lift and move the sauce on the bottom of the pan to make a nice, even and light coating.

Add your noodles to cover the bottom of the pan, slightly overlapping each sheet.

Spread a nice, light coating of the ricotta cheese.

Sprinkle some of the cheese on top.

Cover with more of the sauce.

Repeat with the lasagna sheets.

Add more ricotta, and add more shredded cheese.

Add more sauce.

Add more pasta sheets.

Add more ricotta cheese.

Add more sauce.

Top with the remaining shredded cheese to completely cover the top. Add some more grated parmesan cheese.

Spray a sheet of aluminum foil with a bit of cooking spray.

Preheat the oven for 350 degrees and cook, covered (cooking spray down on cheese side) for roughly 45-60 minutes. Once you are near done, remove the cover and either place under the broiler for a couple of minutes to get the top layer of cheese nice and bubbly, or continue to cook in the oven, uncovered at 350 degrees for 5-10 minutes.

How to make lasagna

When the lasagna is finished cooking, remove it from the oven, and let it rest for about 10 minutes. Trust me, it will still be really hot, however the resting allows everything to come together instead of falling apart when you cut into it.

That’s the tough part. Once you are ready, cut a nice big square, and if you like it spicy, like me, sprinkle some red chili flakes on top.

I’m a corner piece kind of guy, so I always try to get that piece. The result is just amazing. You know what I am talking about. Layers of pasta surround by cheese, and meat, with an awesome sauce. My mouth is watering now just thinking about it.

So that’s my lasagna recipe. What’s your favorite type of lasagna?


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Homemade Lasagna”

  1. I’m from a Sicilian-American family and I married a Franco-Italian, so we clashed when it came to which version of lasagne was better. Happily, we compromised, and our tastebuds have never been more satisfied 🙂 I use my bolognaise sauce, layer it with the noodles, ricotta, mozzarella, and comte. We usually get about 10 layers… parmesan on the top!

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