Homemade lasagna is one of my family’s favourite meals. A thick and chunky meat sauce and lots of cheese, layered with tender pasta – perfect comfort food!
Disclaimer: This post was sponsored by Barilla Canada. I received product and compensation for my time. All opinions are my own.
Today is World Pasta Day, and I’m sharing my favourite lasagna recipe — a family classic passed down from my mom. It’s a hearty, comforting dish made with a chunky meat sauce, layers of tender lasagna noodles, and plenty of melty cheese. It’s simple to assemble and always a crowd-pleaser.
My kids adore this lasagna — my six-year-old cleaned his plate so quickly we worried he might get sick. He even asked for it the next day for lunch at school. It’s become a favourite at our table because it’s both comforting and satisfying.
One great thing about lasagna is its versatility. It works beautifully as a simple weeknight family meal and is equally appropriate for a Sunday dinner with guests. You can make it ahead, refrigerate for a day or two, or freeze a pan for an easy future meal.
I recently made this using Barilla lasagna noodles. They cook perfectly al dente and fit a 9×13-inch pan without cutting, so each layer requires exactly three noodles. That little convenience made assembling the pan quicker and neater.
If you’ve never made lasagna from scratch, this recipe is a great place to start. It takes a bit of time to prepare but the steps are straightforward and the result is well worth it. The sauce is adaptable — use an immersion blender to smooth diced tomatoes or swap in crushed tomatoes if you prefer a less chunky texture. Cottage cheese can also be blended for a creamier filling if desired.
To freeze: assemble the lasagna in the pan, cover tightly, and freeze. Defrost overnight in the refrigerator before baking. If baking from frozen, add about 30 minutes to the baking time and cover with foil for the first half hour to prevent over-browning. If you don’t want to keep the baking dish in the freezer, line it with a double layer of foil, freeze, then remove the frozen block and store it wrapped. Return to a baking dish to thaw and bake.
How to make perfect homemade Lasagna:
- If you prefer a smoother sauce, use an immersion blender on the diced tomatoes or substitute crushed tomatoes.
- Blend cottage cheese with an immersion blender to achieve a creamier texture if desired.
- To freeze, layer the lasagna in the pan, cover tightly, and freeze. Defrost overnight in the refrigerator before baking. If partially frozen, allow extra baking time and cover with foil if the cheese browns too quickly.
- To remove a pan from the freezer, line it with a double layer of foil before assembling. Once frozen, lift the lasagna from the pan and store wrapped. Return it to a dish to defrost and bake.
- I use a standard Pyrex 9x13x2 inch dish, which can be a bit shallow and may spill; place it on a baking sheet while baking. A slightly deeper 9x13x2.5 inch dish will reduce the risk of overflow.
- Step-by-step photos of the layering appear below the recipe card for a visual guide.
Here are a few more cheesy pasta dishes for you:
- Ravioli Lasagna
- Baked Mexican Pasta
- Baked Shrimp Pasta With Mushroom Alfredo Sauce
- Chicken Broccoli Alfredo Penne
- Chicken Parmesan Casserole
Lasagna
Homemade lasagna is one of my family’s favourite meals. A thick and chunky meat sauce and lots of cheese, layered with tender pasta – perfect comfort food!
45 minutes
1 hour
1 hour 45 minutes
Ingredients
- 1 pound (454 g) ground beef
- 2-3 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 medium onion, chopped
- 1 tablespoon dried basil
- 1 can (796 mL) diced tomatoes
- 2 cans (156 mL each) tomato paste
- 10 oz (275 g) lasagna noodles (8–10 noodles)
- 3 cups cottage cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 large eggs, beaten
- 1/2 teaspoon black pepper
- 1 pound (454 g) mozzarella cheese, grated
Instructions
- In a large saucepan over medium heat, brown the ground beef. Drain excess fat, then add garlic, mushrooms, onion, and basil.
- Cook, stirring, for 2–3 minutes until the onion softens slightly.
- Add the diced tomatoes and tomato paste, stirring to combine.
- Reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
- Meanwhile, cook the lasagna noodles in a large pot of boiling salted water until al dente, about 10 minutes (whole wheat may take slightly longer). Drain.
- In a large bowl, mix the cottage cheese, Parmesan, dried parsley, black pepper, and beaten eggs until combined.
- Preheat oven to 375°F. Spread 2–3 spoonfuls of meat sauce on the bottom of a 9×13-inch baking pan.
- Place three lasagna noodles over the sauce to cover the pan. (If your noodles differ in size, you may need to trim or add a piece.)
- Spread half the cottage cheese mixture over the noodles. Sprinkle with one-third of the mozzarella, then spoon one-third of the meat sauce on top.
- Repeat: three noodles, remaining cottage cheese mixture, one-third mozzarella, one-third meat sauce.
- Top with the final three noodles, spread the remaining meat sauce over them, and finish with the remaining mozzarella.
- Bake at 375°F for about 30 minutes, or until the cheese is browned and the filling is hot and bubbling.
- Let the lasagna rest at least 10 minutes before cutting into squares and serving.
Notes
This recipe can be doubled for two pans or halved for an 8×8-inch dish. It can be assembled a day or two in advance and refrigerated before baking, or frozen for later. If baking from frozen, increase baking time by about 30 minutes and cover with foil for the first half hour. Step-by-step photos of the layering are provided below the recipe card.
Source: My mom — handwritten on a recipe card.
Nutrition Information:
Yield:
10
Serving Size:
1 piece
Amount Per Serving:
Calories: 302Total Fat: 7.7gSaturated Fat: 3.6gCholesterol: 92mgSodium: 498mgCarbohydrates: 28.3gFiber: 2.4gSugar: 6.3gProtein: 30.7g
