Homestyle Lasagna Recipe

Homestyle Lasagna Recipe

As I’m writing this, I’m so stuffed I can barely move. What am I stuffed with, you may wish to ask?

Short answer? Lasagna.

And because I love to share (and I mentioned in my last post that I was hoping it would turn out well), I wanted to post my recipe so all of you can bask in the feeling of a classic comfort-food recipe as the nights get colder. It’s a bit of a mishmash from recipes I picked up on the sides of boxes and tricks I learned from watching my grandma prepare dinner for the family, but I think it tastes unbelievable- and I hope you’ll agree.

cooking homestyle lasagna

Maggie’s Homestyle Lasagna

For the sauce:

  • 1 24 oz bottle of traditional pasta sauce (I love Ragu’s “Chunky Tomato, Onion & Garlic”- I find it has that sweetness I love that pairs well with cheese).
  • 1 lb ground beef, 80% lean (or however you like it!)
  • 2 cloves minced garlic
  • Salt, pepper, and Italian seasoning to taste (I literally pour without looking as a general principle, but I also like to live on the wild side, so use your best judgement here).

For the cheese filling:

  • 16oz ricotta cheese (honestly, you can use a larger container if you like more filling)
  • 8oz shredded part skim mozzarella cheese (or about 1/2 of a 1 lb bag- save the other half)
  • 1 1/2 cups of shredded parmesan cheese (I only had the powdered kind this time around, but honestly I did not even notice the difference- but bear in mind that this cheese is significantly saltier than others, for when you’re adding your seasonings).
  • 2 eggs, lightly beaten
  • Salt, pepper, and Italian seasoning to taste

You will also need:

  • 8 oz shredded part skim mozzarella cheese (this is where the other half of that bag comes in).
  • 1 container of oven-ready lasagna noodles


  1. Preheat the oven to 375 degrees. Brown the ground beef in a pan with a little oil. Drain and set aside.
  2. Sauté garlic for about a minute, then mix garlic, meat, sauce, and seasonings together. Heat mixture through on the stovetop.
  3. mix all cheeses, egg, and seasoning (to taste!) in a medium mixing bowl. Set aside.
  4. spoon about a cup of the sauce mixture to the bottom of a large pan (I used an aluminum casserole pan- inexpensive and minimal cleanup involved).
  5. Layer 3-4 noodles across (because these noodles are oven-ready, no need to boil them!)
  6. spread a good amount of the ricotta filling across the first layer of noodles, followed by another cup or so of the sauce mixture.
  7. Layer lasagna noodles in the opposite direction of the first, and repeat the process until you’ve done 2-3 layers.
  8. Top with the remaining cheese and sauce mixture, and sprinkle the rest of the mozzarella cheese on top of the lasagna, making sure to cover evenly.
  9. Tent some foil over the top of the casserole dish, making sure not to touch the noodles or sauce. Cook for 45 minutes or until cheese begins to brown.
  10. Let cool and enjoy!

homestyle lasagna

slice of homemade lasagna

So there we go: Cheap, tasty, and delightfully messy- my 3 fave things when it comes to food. Let me know how it turns out, or if you have any lasagna making secrets you’d like to share!

Keep it real,

-Maggie <3

Leave a Reply

Your email address will not be published. Required fields are marked *