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Homemade Lasagna with Marinara Sauce

A classic homemade lasagna with layers of tender noodles, creamy ricotta, mozzarella, and Parmesan, all built on a rich from-scratch marinara sauce.
A slice of cheesy baked lasagna on a white plate with a bowl of grated cheese in the background.
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Rest time 15 minutes
Total Time 2 hours 40 minutes
Servings 12 servings

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 13x9 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

Calories: 456kcal | Carbohydrates: 40g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 1189mg | Potassium: 1080mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2292IU | Vitamin C: 33mg | Calcium: 279mg | Iron: 4mg
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