Lasagna Recipe 9x12: Classic and Easy Homemade Lasagna

Lasagna is a comforting, hearty dish that layers rich meat sauce, creamy cheeses, and tender pasta into a perfect 9×12-inch casserole. This recipe delivers a flavorful, well-structured lasagna that bakes evenly and impresses every time, making it ideal for family dinners or special occasions.

Ingredients

12 lasagna noodles (uncooked)
1 pound (450g) ground beef or Italian sausage
1 medium 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 teaspoons dried Italian herbs (basil, oregano)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×12-inch (23×30 cm) baking dish with cooking spray or butter.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
Add ground beef or Italian sausage to the skillet. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Season with salt, pepper, and Italian herbs.
Stir in marinara sauce and simmer for 10 minutes to meld flavors. Remove from heat.

In a mixing bowl, combine ricotta cheese, beaten egg, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
Assemble the lasagna in the prepared dish: spread a thin layer of meat sauce on the bottom. Place three lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the shredded mozzarella. Repeat the layers two more times: sauce, noodles, ricotta, mozzarella.

Finish with a final layer of meat sauce, mozzarella, and the remaining Parmesan cheese on top.
Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until bubbly and golden on top.
Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes serving easier.

Tips

Use no-boil noodles for quicker assembly, but adjust the baking time accordingly or add a bit more sauce to keep the noodles moist.
For a vegetarian version, substitute the meat with sautéed vegetables like zucchini, mushrooms, and spinach.
To make ahead, assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Increase baking time by 10 minutes if cold.

If you prefer a cheesier dish, add extra mozzarella or a layer of sliced provolone on top before baking.

Serving Suggestions

Serve hot, garnished with fresh basil or parsley for a pop of color. Pair with a crisp green salad and garlic bread for a complete Italian meal. A glass of red wine, such as Chianti or Sangiovese, complements the rich flavors beautifully.

Variations

For a white sauce version, replace the marinara with béchamel or Alfredo sauce and add cooked chicken or shrimp. You can also make a vegetable-packed lasagna by layering roasted vegetables like eggplant, bell peppers, and spinach. For a spicy kick, stir red pepper flakes into the meat sauce or sprinkle crushed red pepper on top before baking.

Storage and Reheating

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or until warmed through. You can also reheat individual portions in the microwave for 2-3 minutes, checking for even heating. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake it directly from the fridge, adding an extra 10 minutes to the baking time. This makes meal prep easier and allows the flavors to meld overnight.

Can I use different types of cheese?

Absolutely. Mozzarella and ricotta are traditional, but you can experiment with cottage cheese, béchamel, or other shredded cheeses like provolone or fontina for a different flavor profile. Just ensure the cheeses melt well and complement the dish.

How do I prevent the lasagna from being too watery?

Drain excess moisture from the ricotta and vegetables if used. Cook the meat sauce until it thickens slightly and avoid adding too much sauce. Let the lasagna rest for at least 15 minutes after baking to allow excess liquid to absorb, resulting in cleaner slices.

Can I make this lasagna gluten-free?

Yes, substitute traditional lasagna noodles with gluten-free pasta or thinly sliced zucchini or eggplant for a low-carb, gluten-free version. Just ensure the noodles or vegetables are cooked al dente to prevent sogginess.

What if I don’t have Italian herbs?

Mix dried basil, oregano, thyme, and a pinch of rosemary as a substitute. Fresh herbs can be used in the same quantities but add them at the end of cooking for a fresher flavor.

How long does it take to bake the lasagna?

The total baking time is approximately 35-40 minutes: 25 minutes covered, plus 10-15 minutes uncovered. Always check that the top is bubbly and golden before removing from the oven.

Carrot Cake Recipe for 9 Inch Round Pan

Lasagna Recipe 9×12: Classic and Easy Homemade Lasagna