11x7 Lasagna Recipe: Easy and Delicious Homemade Lasagna

Lasagna is a classic comfort food that combines layers of rich meat sauce, creamy cheese, and tender pasta into a hearty dish perfect for family dinners or special occasions. This 11×7-inch lasagna recipe offers a balanced, manageable size that fits well on most standard baking dishes, making it ideal for small gatherings or weekly meal prep. With simple ingredients and straightforward steps, you’ll have a flavorful homemade lasagna that rivals restaurant versions.

Ingredients

9 no-boil lasagna noodles (or traditional dried lasagna sheets) – about 12 ounces
1 pound (450g) ground beef or Italian sausage
1 small onion, finely chopped
3 cloves garlic, minced
24 ounces (680g) marinara or tomato sauce
15 ounces (425g) ricotta cheese
2 cups (200g) shredded mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh basil or 1 teaspoon dried basil

1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Olive oil for cooking

Instructions

Preheat the oven to 375°F (190°C). Lightly grease your 11×7-inch baking dish with butter or cooking spray and set aside.
Cook the meat sauce: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds. Add the ground beef or sausage, season with salt and pepper, and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
Add the marinara sauce: Stir in the marinara or tomato sauce, basil, and oregano. Bring to a simmer, then reduce heat to low and let it cook for 10 minutes to develop flavor.

Prepare the cheese mixture: In a bowl, combine ricotta cheese, beaten egg, Parmesan cheese, and a pinch of salt and pepper. Mix until smooth and set aside.
Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish. Place a layer of noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles, then sprinkle with a third of the shredded mozzarella. Repeat with another layer of meat sauce, noodles, remaining ricotta mixture, and mozzarella. Finish with a final layer of noodles topped with the remaining meat sauce and mozzarella cheese.
Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing and serving.

Tips

Substitutions: Use spinach or mushrooms in the meat sauce for added vegetables, or swap ricotta for cottage cheese if preferred. Gluten-free noodles can be used for a gluten-free version.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months.
Common mistakes: Avoid overcooking the noodles; no-boil noodles are designed to cook during baking. Also, don’t skip resting time; it helps the lasagna set and makes serving easier.

Layering: Be sure to spread the sauce evenly between layers to prevent dry spots and ensure every bite is flavorful.

Serving Suggestions

Serve your lasagna hot with a side of garlic bread or a fresh green salad for a complete meal. A sprinkle of extra Parmesan or chopped fresh basil on top adds a nice finishing touch. Pair with a glass of red wine or sparkling water for a delightful dining experience.

Variations

For a vegetarian version, substitute the meat with sautéed vegetables like zucchini, bell peppers, and mushrooms, and use a marinara-based sauce. You can also add layers of cooked spinach or eggplant slices for extra flavor and nutrients. For a spicy kick, incorporate red pepper flakes into the sauce or sprinkle some hot sauce on top before serving.

Storage and Reheating

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and microwave on medium power for 2-3 minutes per slice, or reheat in a 350°F (175°C) oven for about 20 minutes until warmed through. If frozen, thaw overnight in the fridge before reheating for best results.

Frequently Asked Questions

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly with plastic wrap or foil, and refrigerate. Bake it straight from the fridge, adding an extra 10-15 minutes to the cooking time as needed.

Is no-boil lasagna noodles better than traditional?

No-boil noodles save time and reduce the need for pre-cooking, making assembly quicker. They also absorb flavors well, but traditional noodles can be used if you prefer a softer texture—just cook them according to package instructions before layering.

Can I make this recipe vegan?

Yes, substitute the meat with plant-based crumbles or lentils, use vegan cheese alternatives, and choose a plant-based marinara sauce. Ensure the egg is replaced with a flaxseed or chia seed mixture if you want to keep it vegan and binding.

How do I prevent the top from burning or drying out?

Cover the lasagna with foil during the initial baking stages to retain moisture. Remove the foil in the last 10-15 minutes to allow the cheese to brown. Keep an eye on it to prevent over-browning, especially if your oven runs hot.

Can I make this gluten-free?

Absolutely. Use gluten-free lasagna noodles available in most stores. Just ensure all other ingredients, like sauces and cheeses, are gluten-free to avoid cross-contamination.

What if I don’t have an 11×7-inch dish?

You can use a similar-sized dish, such as a 9×13-inch, but you may need to adjust the layering or cut the recipe in half. Alternatively, use two smaller dishes to divide the ingredients evenly.

11×7 Lasagna Recipe: Easy and Delicious Homemade Lasagna