How to Make Lasagna (Step-by-Step): A Detailed Guide

This step-by-step lasagna guide walks you through making a classic, hearty pan of lasagna with a rich meat sauce, creamy cheese layer, and perfectly baked noodles. It includes make-ahead tips and troubleshooting so your slices hold together (not soupy).

What you’ll need

Ingredients (9x13-inch pan, serves 8–10)

• 12 lasagna noodles (regular) OR 1 box no-boil noodles

• 1–2 tbsp olive oil

• 1 lb ground beef (or 1/2 beef + 1/2 Italian sausage)

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (24 oz) jar marinara sauce (or 2–3 cups homemade)

• 2 tbsp tomato paste (optional, thickens sauce)

• 1 tsp dried oregano

• 1 tsp dried basil (or 2 tbsp fresh, chopped)

• Salt + black pepper

• 15 oz ricotta cheese (or cottage cheese)

• 1 egg (for the ricotta layer)

• 3 cups shredded mozzarella (divided)

• 3/4 cup grated Parmesan (divided)

• 2 tbsp chopped parsley (optional)

Tools

• 9x13-inch baking dish

• Large pot (if boiling noodles)

• Large skillet or Dutch oven (for sauce)

• Mixing bowl + spoon

Step-by-step instructions

Step 1: Cook (or prep) the noodles

If using regular noodles: boil in salted water until just barely al dente (1–2 minutes less than package directions). Drain and lay flat on a lightly oiled sheet pan so they don’t stick. If using no-boil noodles: skip this step and make sure your sauce is a little looser.

Step 2: Make the meat sauce

Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes. Add ground meat and cook until browned, breaking it up. Add garlic for 30 seconds. Stir in crushed tomatoes, marinara, tomato paste (optional), oregano, basil, salt, and pepper. Simmer 15–25 minutes until thick and flavorful.

Step 3: Mix the ricotta layer

In a bowl, mix ricotta, egg, 1/2 cup Parmesan, a pinch of salt and pepper, and parsley (optional). This helps the cheese layer set so slices hold together.

Step 4: Assemble the lasagna (3 layers)

Preheat oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of the pan. Then build 3 layers: noodles → sauce → ricotta mixture (dollops spread gently) → mozzarella. Repeat. Finish with sauce, mozzarella, and remaining Parmesan on top.

Step 5: Bake

Cover tightly with foil (spray the underside with oil so cheese doesn’t stick). Bake 25 minutes covered, then uncover and bake 20–25 minutes more until bubbling and golden. If you want extra browning, broil 1–2 minutes at the end—watch closely.

Step 6: Rest before slicing (important)

Let lasagna rest 20–30 minutes before cutting. This allows the layers to set so slices hold together.

Troubleshooting + make-ahead tips

• Watery lasagna? Simmer sauce longer and don’t overcook noodles.

• Make-ahead: assemble, cover, and refrigerate up to 24 hours. Add 10–15 minutes to covered bake time.

• Freezing: freeze baked or unbaked (wrapped well) up to 2 months. Thaw overnight before baking/reheating.

Storage

Refrigerate leftovers up to 4 days. Reheat covered in a 325°F oven until hot, or microwave slices. For best texture, reheat in the oven.