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+ servings

Easy Homemade Lasagna Recipe

This easy, delicious recipe can be made vegan and gluten-free.
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Resting Time 15 mins
Course Main Course
Cuisine Italian
Servings 10 people
Calories 453 kcal


  • 1 lb ground beef (or vegan substitute)
  • 26 oz spaghetti sauce
  • 1 package lasagna uncooked (I like this brand) use gluten-free lasagna to make this gluten-free
  • 2 cups ricotta cheese (or vegan substitute)
  • 2 cups mozzarella cheese, shredded (or vegan substitute)
  • 1 tbsp fresh parsley
  • salt and pepper to taste


  • Preheat oven to 350°F
  • Brown the beef (or vegan substitute) in a large skillet over medium heat. Drain.
  • Return the meat (or vegan substitute) in the same pan, adding the spaghetti sauce. Add salt and pepper to taste. Simmer for 10 minutes.
  • Add about 1 cup of spaghetti sauce and meat mixture to bottom of 9 x 13 pan. Spread evenly.
  • Combine mozzarella and ricotta in a mixing bowl. Set aside 1/2 cup of the mixture.
  • Add 4-5 uncooked lasagna noodles on top of mixture.
  • Add cheese mixture on top of noodles, spreading evenly.
  • Add another layer of the spaghetti and meat sauce mixture on top of the cheese layer.
  • Add 4-5 uncooked lasagna noodles on top of the mixture.
  • Add cheese mixture on top of the lasagna noodles layer.
  • Add remaining spaghetti and meat mixture on top of the noodles.
  • Add remaining cheese layer on top of the spaghetti and meat mixture.
  • Cover tightly with foil and place in the oven for 1 hour.
  • At the 40-minute mark, add the remaining 1/2 cup of the cheese mixture to the lasagna. Place back into the oven for an additional 20 minutes.
  • Let cool 15 minutes before serving.


Calories: 453kcalCarbohydrates: 40gProtein: 25gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 564mgPotassium: 513mgFiber: 3gSugar: 4gVitamin A: 723IUVitamin C: 6mgCalcium: 243mgIron: 2mg
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