This Homemade Lasagna with Marinara Sauce is layer after layer of tender pasta, with three cheeses, and a rich from-scratch marinara. This recipe has been the star of my weekend table for more than twenty years.
I’ve been making this lasagna for at least twenty years now. It’s always a weekend recipe in my kitchen because the homemade marinara takes a bit of time. My family has always loved the deep, rich flavor of this sauce, and it’s the reason this is the lasagna recipe I come back to again and again.
Lasagna has a much longer history than most people realize. The word itself traces back to the Greek laganon and the Roman laganum, meaning a flat sheet of dough, and the first written mention of the dish shows up in the Memoriali Bolognesi all the way back in 1282. The earliest actual recipes appear in a 14th-century cookbook called the Liber de Coquina, believed to come from the area around Naples. Those early versions were just layers of pasta with cheese and spices. There were no tomatoes at all, since those wouldn’t reach Europe for another two hundred years.
In Naples, lasagna was a special-occasion dish, something made for Carnival rather than an ordinary Tuesday. I think that suits it. This is food worth slowing down for.
Now, I’m certainly not Italian, and I won’t claim this lasagna is strictly authentic to any one region of Italy. But what I can say is that the from-scratch marinara makes all the difference, and once you’ve enjoyed it hot and bubbly from the oven, you’ll understand why it’s been on my table for two decades. If you love a good baked pasta, you’ll also want to have a look at my Easy Baked Ziti and Baked Spaghetti recipes.
Recipe Snapshot: Homemade Lasagna with Marinara Sauce
Prep Time: 20 minutes
Cook Time: 1 hour, 55 minutes
Rest Time: 15 minutes (minimum)
Total Time: 2 hours, 40 minutes
Servings: 12
Cuisine: Mediterranean
Cooking Method: Stovetop/Oven
Primary Ingredients: Onions, garlic, tomatoes, spices, lasagna, ground beef, ricotta, mozzarella
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
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“Thank you so much for sharing this recipe. I made it for dinner tonight, and everyone loved it! It is so great to have another favorite, go to recipe.”
— Sarah
What Makes This Recipe Special
The marinara is what sets this lasagna apart. It’s made from scratch with good canned tomatoes, simmered down, then blended smooth so it coats every layer. Jarred sauce simply can’t match that depth of flavor, and you’ll taste the difference in every bite.
Beyond the sauce, this is a classic three-cheese lasagna done right. A creamy ricotta filling, plenty of melted mozzarella, and a Parmesan finish over a seasoned beef and marinara layer. The flavors are rich and familiar, the kind that make a house smell like Sunday.
It also makes a generous amount of marinara on purpose. You’ll use what you need for the lasagna and have plenty left to freeze or fold into another meal during the week. I’ll always take a recipe that gives me a head start on the next one.
Key Ingredients
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- Canned Italian tomatoes — These are the backbone of the marinara, so quality matters here. I prefer San Marzano tomatoes, and my favorite brand is Cento, but use whatever good canned Italian tomatoes you have available.
- Tomato paste — Adds more concentrated tomato flavor to the sauce.
- Ground beef — Browned and stirred together with a cup of the marinara to make the meat layer. I use 80/20 ground beef here for flavor. Be sure to drain it well after browning.
- Ricotta cheese — The creamy filling layer. I use part-skim, mixed with an egg, parsley, salt, and pepper. The egg helps the filling set, so it slices cleanly rather than sliding apart.
- Mozzarella cheese — Shredded and layered through for that pull-apart, melty texture you look for in lasagna.
- Parmesan cheese — Grated over the top for a salty, savory finish that browns beautifully in the oven.
- Lasagna noodles — Twelve regular noodles, cooked and drained well. Properly draining them is one of the keys to a lasagna that holds together and isn’t watery. I call for regular boiled noodles in this recipe rather than the no-boil style. If you insist on using no-boil noodles, they will work, but you’ll want some extra sauce around them since they pull moisture from the dish as it bakes.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
A few ways you can make this lasagna your own:
- Add Italian sausage. Swap half the ground beef for sweet or hot Italian sausage, or use a mix of both. It’s a common addition in a lot of Southern kitchens and adds another layer of flavor to the meat sauce.
- Use cottage cheese instead of ricotta. Cottage cheese works as a one-to-one substitute for the ricotta. Use full-fat and drain it well if it looks watery, since a runny cottage cheese can loosen the filling.
- Make it with jarred marinara. If you’re short on time, a good jarred marinara like Rao’s brand will work in place of the homemade. You’ll need about five and a half cups (44 ounces) for the full recipe. The homemade is well worth it when you have the time, but I’d rather you make this lasagna with jarred sauce than not make it at all.
- Stir in fresh herbs. A little fresh basil or extra parsley folded into the ricotta brightens the whole dish.
How to Make Homemade Lasagna with Marinara Sauce
We’ll start with the marinara, then build the lasagna and bake it. Don’t let the step count intimidate you! None of this is difficult; it just requires a little patience.
Pro Tip
This recipe makes about twice the marinara needed for a single lasagna and I always make the full batch. Store the extra in the refrigerator for up to three days or freeze it for up to three months, and you have a head start on pasta night later in the week.
STEP 1. In a deep, heavy pan over medium-high heat, sauté the onion, garlic, celery, and parsley until the onion turns translucent. This is the aromatic base for the whole sauce, so give it a few minutes to soften and turn fragrant.
STEP 2. Add the canned Italian tomatoes and the tomato paste. Stir everything together.
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STEP 3. Bring the sauce to a boil, then reduce the heat and simmer it partially covered for 20 minutes. This is where the rich flavor develops, so resist the urge to rush it.
STEP 4. Use a hand-held immersion blender right in the pan to blend the sauce smoothly. If you don’t have one, transfer the sauce in small batches to a regular blender or food processor, then return it to the pan.
STEP 5. Add the basil, oregano, salt, and pepper, and cook the sauce for another 10 minutes. Then set it aside. You’ll have more marinara than you need for one lasagna, and that’s on purpose.
Pro Tip
An immersion blender is the easiest tool for this job since you blend right in the cooking pan with nothing extra to wash. If you’re using a countertop blender instead, work in small batches and leave the lid vented with a towel over the top. Hot sauce builds steam and will push the lid off if it’s sealed tight.
STEP 6. Cook the 12 lasagna noodles according to the package directions. Drain them well, rinse with cool water, and set them aside in a colander to keep draining while you work on the rest.
STEP 7. Spray a large skillet with cooking spray and set it over medium-high heat.
STEP 8. Cook the ground beef until no pink remains, then drain the fat and return the beef to the skillet. Draining well here matters, since excess fat is one of the things that leads to a greasy, loose lasagna.
STEP 9. Season the beef lightly with salt and pepper.
STEP 10. Stir one cup of the marinara into the ground beef and mix it well. Set the meat sauce aside.
STEP 11. In a medium bowl, combine the ricotta, egg, parsley, salt, and pepper, and mix well. The egg is what binds the filling so it sets up and slices cleanly instead of running.
STEP 12. Preheat the oven to 375 degrees.
STEP 13. Spray a 13×9 inch baking pan lightly with cooking spray.
STEP 14. Spread 1 cup of marinara across the bottom of the pan. That thin layer of sauce keeps the first noodles from sticking and scorching.
STEP 15. Build the first layer: 4 lasagna noodles, one-third of the ricotta mixture, half of the meat mixture, 1 cup of marinara, and 1 cup of mozzarella.
STEP 16. Build the second layer: 4 lasagna noodles, one-third of the ricotta mixture, and 1½ cups of marinara.
STEP 17. Build the third layer: the last 4 noodles, the remaining ricotta mixture, the remaining meat mixture, 1 cup of marinara, and the remaining mozzarella.
STEP 18. Top the whole thing with the grated Parmesan.
STEP 19. Cover the pan with foil and bake for 45 minutes.
STEP 20. Remove the foil and bake for another 10 minutes, until the top is bubbling and the cheese has a little brown color.
STEP 21. Let the lasagna stand for at least 15 minutes before cutting. This resting time is not optional. It lets the layers set so your slices hold their shape instead of sliding apart on the plate.
Pro Tip
Before you put the foil on top, give the underside a quick spray with cooking spray. It keeps the foil from sticking to the cheese and tearing the top of the lasagna when you pull it off. Setting the pan on a rimmed baking sheet is smart insurance, too, since it catches any sauce that bubbles over.
Recipe Tips
- Drain everything well. The most common reason lasagna turns out watery is failure to drain the cooked noodles and ground beef thoroughly. A few extra seconds here makes the difference between clean slices and a soupy pan.
- Don’t skip blending the marinara. Blending the sauce to a smooth texture is what gives this lasagna its signature texture and lets the marinara coat every layer evenly.
- Use good canned tomatoes. The marinara is the heart of this recipe, and the tomatoes are the primary source of that flavor. San Marzano tomatoes are worth seeking out, but any quality canned Italian tomato will serve you well.
- Watch the top, not the clock. Ovens vary, so use the look of the lasagna as your guide. You want the top bubbling and the cheese browned. If the top is coloring too fast after you remove the foil, you can loosely re-cover it.
- Always let it rest. Cutting into lasagna straight out of the oven is the fastest way to a plate of loose layers. Fifteen minutes (and up to 45 minutes!) of resting lets everything firm up so each piece holds together.
How to Serve
This lasagna is a full meal on its own, but it really shines with a few simple sides. A crisp green salad is the classic partner, and my Fresh Salad Greens with Classic Vinaigrette keeps things light against all that richness. When strawberries are in season, my Strawberry Salad with Balsamic Dressing is a lovely, brighter choice.
You’ll also want something to catch every bit of that marinara. A warm, crusty bread does the job beautifully, and my Pane Bianco with Tomato, Basil, and Garlic is made for exactly this kind of meal. This is weekend food in my house, the sort of dish I make when there’s no rush to be anywhere.
How to Store
Store leftover lasagna in an airtight container, or in the baking pan tightly covered with foil, in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm a larger amount covered with foil in a 350-degree oven until heated through.
Lasagna freezes well, which is one of the reasons it’s such a good make-ahead dish. Freeze it baked or unbaked, tightly wrapped, for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating. If you’re baking it from the refrigerated unbaked state, it may need an extra 15 to 20 minutes in the oven, so look for it to be hot all the way through and bubbling at the edges.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Homemade Lasagna with Marinara Sauce
Ingredients
For the Marinara Sauce:
- 6 tablespoons olive oil
- 2 small onions chopped
- 2 cloves garlic sliced
- 1 rib celery chopped
- 2 tablespoons chopped Italian parsley
- 56 ounces canned Italian tomatoes (two 28-ounce cans)
- 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the Lasagna:
- 12 lasagna noodles cooked according to package directions, drained well
- Cooking spray
- 1 pound ground beef 80/20 recommended
- Salt and pepper
- 15 ounces part-skim ricotta cheese
- 1 egg
- ¼ cup chopped Italian parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 5 ½ cups marinara sauce recipe above
Instructions
To make the marinara sauce:
- In a deep, heavy pan over medium high heat, add the olive oil and saute the onion, garlic, celery and parsley until the onion becomes translucent.6 tablespoons olive oil, 2 small onions, 2 cloves garlic, 1 rib celery, 2 tablespoons chopped Italian parsley
- Add the tomatoes and tomato paste.56 ounces canned Italian tomatoes, 6 ounces tomato paste
- Bring to a boil, reduce heat and simmer partially covered for 20 minutes.
- Use a hand-held blender directly in the cooking pan to create a smooth sauce (If you don’t have a hand-held blender, you can transfer the sauce by small amounts to a blender or food processor and then returned to the pan).
- Add the basil, oregano, salt and pepper and cook for an additional 10 minutes.1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon ground black pepper
To create the lasagna:
- Cook lasagna noodles according to the package directions. Drain and rinse with cool water. Set aside.12 lasagna noodles
- Spray a large skillet with cooking spray and place over medium-high heat.Cooking spray
- Cook the ground beef until no pink remains. Drain the fat from the beef and return it to the skillet.1 pound ground beef
- Season lightly with salt and pepper.Salt and pepper
- Stir one cup of marinara sauce into the ground beef, mixing well. Set aside.
- In a medium bowl, combine the ricotta cheese, egg, parsley, salt and pepper. Mix well.15 ounces part-skim ricotta cheese, 1 egg, ¼ cup chopped Italian parsley, ½ teaspoon salt, ½ teaspoon ground black pepper
- Preheat the oven to 375 degrees.
Assemble the lasagna:
- Spray a 13×9 inch pan lightly with cooking spray.
- Spread 1 cup marinara sauce in the bottom of the pan.
- First layer – 4 lasagna noodles, 1/3 of the ricotta mixture, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
- Second layer – 4 lasagna noodles, 1/3 of the ricotta mixture, 1 ½ cups marinara sauce.
- Third layer – 4 lasagna noodles, remaining ricotta mixture, remaining meat mixture, 1 cup marinara sauce, remaining mozzarella cheese.
- Top with Parmesan cheese.⅓ cup grated Parmesan cheese
- Cover pan with foil and bake 45 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let stand 10 minutes before cutting.
Notes
- The marinara recipe makes about twice what you need for one lasagna. Refrigerate the extra for up to 3 days or freeze for up to 3 months.
- Drain the cooked noodles and the browned beef well. Excess moisture and fat are the main causes of watery lasagna.
- Cottage cheese can replace the ricotta one-for-one. Use full-fat and drain it if it looks watery.
- Spray the underside of the foil before covering so it doesn’t stick to the cheese, and set the pan on a rimmed baking sheet to catch any bubble-over.
- Let the lasagna stand for a minimum of 15 minutes (and up to 45 minutes) before cutting so the layers set and slices hold their shape.
- Store leftovers in the refrigerator up to 4 days. Freeze baked or unbaked, tightly wrapped, up to 3 months, and thaw overnight before reheating.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Thank you so much for sharing this recipe. I made it for dinner tonight, and everyone loved it! It is so great to have another favorite, go to recipe.
I’m so glad to hear that you enjoyed the lasagna! Please visit again.
It’s been too long since I’ve made lasagna – this is very similar to my mom’s recipe – I’ve been making one that subs italian sausage for half the beef and I add fresh basil to the ricotta. Oh man, now I want lasagna!!
Wow this looks awesome!! I haven’t had lasagne in ever :)
A favorite comfort food for winter. Your sauce looks really hearty and good.
We have had so much sunshine this winter I can hardly believe it’s winter, I just love it, enjoy the sunshine :)
Thanks, Suzanne. It has been very cool, gray and wet here but still lots milder than a normal winter. Not even a hint of snow so far and we usually have at least a few light flurries.
I’m with you on the sunshine! What a downer it’s been, so when it popped out here yesterday it was like a breath of fresh air again. Lovely lasagna!
It was, wasn’t it? I was just so glad to feel the sunshine on my face for a little while. Rain’s coming back tomorrow, though.
This lasagna looks so wonderful and delicious! Definitely something that will warm ones heart and soul! Good stuff!
Hi i ‘m 100% italian, this lasagna is very different from a real italian lasagna (lasagne in italy) but It looks delicious too. Enjoy it!
Oh, I’m sure it’s very different, Steffazia. But it is quite typical of the way it’s made in the U.S. How is real Italian lasagna different?
Okay you are awesome! I love that you make homemade sauce, and I love how creamy the sauce looks, simply delicious! My husband and I adore lasagna, but I never make homemade sauce. I need to in the future though, love how your lasagna looks, Beautiful! Hugs, Terra
Terra – this recipe for Marinara is so easy and you can adjust it to suit your family’s tastes. Another plus – you know it’s free of preservatives! I hope you’ll try it sometime.
Looks WONDERFUL. Wish I could be there when you serve.
I wish you could, too!
Never tried marinara sauce before but this looks like an easy dish! I might try this some time. Can I use fresh tomatoes instead of the canned kind?
Yes, of course.
Ah yes, I’ve lasagna on my mind (and in my oven) this week too, Lana. I truly don’t think there is a better wintertime meal. I love that first photo, full of sun and the promise of spring.
We’ve had two days of sunshine but the rain comes back tomorrow. That’s okay, though, we really need it to replenish the lakes.
Looks fantastic Lana! I love lasagne! Now I’ll be craving it all day long!! :)
Love lasagna! This looks de-lish. And I wish I had it ready for dinner
tonight! ;)
Wish I could send you one, Katrina!
When I make the lasagna meat sauce it seems to come up short. Any ideas on why this would happen?