- Prepare the sauce:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant. - Make the tomato sauce:
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper. Let the sauce simmer on low heat for 20-30 minutes to allow the flavors to meld together. Stir occasionally, and adjust seasoning if needed. - Prepare the ricotta filling:
In a bowl, combine the ricotta cheese, mozzarella, Parmesan (or nutritional yeast), egg (or flax egg), and fresh basil. Season with salt and pepper to taste, and mix well until smooth and creamy. - Cook the lasagna noodles:
If you’re using regular lasagna noodles, cook them according to the package instructions. Drain and set aside. If you’re using no-boil noodles, you can skip this step, but make sure to add extra sauce to the lasagna to ensure they cook properly in the oven. - Assemble the lasagna:
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of lasagna noodles on top of the sauce. Spread a layer of ricotta mixture on top of the noodles, followed by another layer of tomato sauce. Repeat this process until all ingredients are used up, making sure to end with a layer of sauce on top. - Bake the lasagna:
Cover the lasagna with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly, and the lasagna is heated through. - Garnish and serve:
Remove the lasagna from the oven and let it sit for 10-15 minutes to set. Garnish with fresh basil or parsley if desired. Slice and serve warm!
Serving and Storage Tips:
- Serving Suggestions: Lasagna is perfect on its own or served with a side salad and some garlic bread for a full meal.
- Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. When reheating, cover with foil to keep the moisture in and bake until heated through.
Variants:
- Vegan Version: To make this lasagna fully vegan, use plant-based ricotta, mozzarella, and Parmesan (or nutritional yeast) and replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Meat Lovers’ Lasagna: Add cooked ground beef or ground turkey to the tomato sauce for a meaty version of the classic lasagna.
- Vegetable Lasagna: Layer in sautéed vegetables like spinach, zucchini, mushrooms, or bell peppers for a hearty, veggie-packed alternative.
FAQ:
- Can I use gluten-free noodles? Yes! You can use gluten-free lasagna noodles in this recipe. Just follow the package instructions for cooking and ensure you have enough sauce for them to cook properly.
- Can I make lasagna ahead of time? Yes, lasagna can be assembled a day in advance and stored in the refrigerator. Simply cover it tightly with plastic wrap or foil and bake as usual the next day. You may need to add a few extra minutes to the baking time.
- Can I freeze lasagna? Yes! Lasagna freezes beautifully. Assemble the lasagna, but don’t bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to bake, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for about 45-60 minutes, or until hot and bubbly.
This classic homemade lasagna is the perfect dish for a comforting meal that everyone will love. Packed with rich layers of pasta, savory tomato sauce, and creamy cheese, it’s a crowd-pleasing dinner that never goes out of style. Enjoy it fresh from the oven or as leftovers—this lasagna is always delicious!
