This is not just any regular lasagna. This is the kind of homemade lasagna you make from scratch — fresh egg pasta sheets, a rich beef and pork filling, your own tomato sauce, and layers of Parmigiano Reggiano and mozzarella baked until bubbling. Growing up in an Italian-American home, lasagna wasn’t a weeknight throw-together. It was the dish that brought everyone to the table on a Sunday, and the one everybody fought over for leftovers. Once you make it like this, you’ll never go back to the boxed stuff.
If you enjoy this recipe, I know you will enjoy my Marry Me Chicken Pasta recipe too!
Why You Will Love this Homemade Lasagna
Flavor — A beef and pork blend gives you the deepest, richest meat flavor you can get. Pork brings the fat and tenderness, beef brings that classic savory bite.
From scratch — Fresh 00 flour and egg pasta sheets are a completely different world from dried noodles. Silky, tender, and they soak up the sauce like nothing else.
Family Style — This is a big, generous bake meant for sharing. Pull it out of the oven and let everyone dig in.
Customizable — Use your homemade tomato sauce or whatever sauce of choice you love best. The recipe works around what you’ve got.
Impressive — If you make this for a dinner, you will leave everyone impressed. It looks and tastes like it came out of a restaurant kitchen.
Ingredients
For the fresh pasta:
- 300 Grams 00 Flour
- 3 Eggs
- 1/2 Lb Ground Beef
- 1/2 Lb Ground Pork
- 1 TBSP Oil (for browning the meat)
- 4 Cups Tomato Sauce of choice
- 1 Cup Parmigiano Reggiano, grated
- 2 Cups Mozzarella, shredded
- Salt to taste
How to Make Homemade Lasagna:
Start with the pasta. Pour the 00 flour onto a clean surface and make a well in the center. Crack in the eggs and beat them with a fork, slowly pulling in the flour from the edges until a shaggy dough forms. Knead for about 8 to 10 minutes until smooth and elastic, then wrap and let it rest for 30 minutes. Roll the dough out thin into wide sheets that fit your baking dish. Set aside when done.
Heat a touch of oil in a large pan over medium-high heat. Add the ground beef and ground pork, breaking it up as it cooks, and brown it well — you want real color on the meat, that’s where the flavor is. Season with salt to taste. Once the meat is browned, pour in most of your tomato sauce of choice and let it simmer together for a few minutes so everything comes together. Set aside when done.
Now build it. Spread a thin layer of tomato sauce on the bottom of your baking dish so the pasta doesn’t stick. Lay down a sheet of fresh pasta, then a layer of the meat sauce, a handful of mozzarella, and a sprinkle of Parmigiano Reggiano. Repeat the layers — pasta, meat, mozzarella, parm — until you reach the top of the dish. Finish with a final layer of pasta, a coat of tomato sauce, and a generous blanket of mozzarella and Parmigiano Reggiano on top.
Bake at 375°F for about 35 to 40 minutes, until the top is golden and bubbling and the edges are crisping up. Let it rest for 10 to 15 minutes before slicing — this is the step everyone skips, but it lets the layers set so you get clean slices instead of a slide. Serve hot and enjoy!
Common Mistakes:
Not browning the meat enough — If you rush the meat and it just turns gray, you lose all that deep flavor. Get real color on the beef and pork before the sauce goes in.
Skipping the rest after baking — Cutting into lasagna straight out of the oven is the fastest way to a sloppy plate. Give it 10 to 15 minutes so the layers set.
Rolling the pasta too thick — Fresh sheets keep cooking in the oven. Roll them thin so they stay tender and don’t turn gummy.
Too much sauce — A soupy lasagna won’t hold together. Use enough sauce to keep it moist, but don’t drown it.
Frequently Asked Questions
Can I use store-bought pasta sheets instead of fresh? Absolutely. Fresh 00 flour and egg pasta is the move if you have the time, but dried or no-boil lasagna sheets work in a pinch. Just follow the package on whether they need a quick boil first.
What tomato sauce should I use? Use your tomato sauce of choice. I use my own homemade tomato sauce, but any good-quality marinara or sauce you love will work great here.
Can I make lasagna ahead of time? Yes. You can assemble the whole thing a day ahead, keep it covered in the fridge, and bake it when you’re ready. You may need to add a few extra minutes in the oven since it’s going in cold.
Can I freeze lasagna? Definitely. Lasagna freezes beautifully. Wrap it tight and freeze before or after baking. Thaw in the fridge overnight before reheating.
What should I serve with lasagna? A simple green salad and some garlic bread are all you need. The lasagna is the star — keep the sides easy.
Homemade lasagna Recipe
Ingredients
- 300 Grams 00 Flour
- 3 Eggs
- 1/2 Lb Ground Beef
- 1/2 Lb Ground Pork
- 1 TBSP Oil for browning the meat
- 4 Cups Tomato Sauce of choice
- 1 Cup Parmigiano Reggiano grated
- 2 Cups Mozzarella shredded
- Salt to taste
Instructions
- Start with the pasta. Pour the 00 flour onto a clean surface and make a well in the center. Crack in the eggs and beat them with a fork, slowly pulling in the flour from the edges until a shaggy dough forms. Knead for about 8 to 10 minutes until smooth and elastic, then wrap and let it rest for 30 minutes. Roll the dough out thin into wide sheets that fit your baking dish. Set aside when done.
- Heat a touch of oil in a large pan over medium-high heat. Add the ground beef and ground pork, breaking it up as it cooks, and brown it well — you want real color on the meat, that’s where the flavor is. Season with salt to taste. Once the meat is browned, pour in most of your tomato sauce of choice and let it simmer together for a few minutes so everything comes together. Set aside when done.
- Now build it. Spread a thin layer of tomato sauce on the bottom of your baking dish so the pasta doesn’t stick. Lay down a sheet of fresh pasta, then a layer of the meat sauce, a handful of mozzarella, and a sprinkle of Parmigiano Reggiano. Repeat the layers — pasta, meat, mozzarella, parm — until you reach the top of the dish. Finish with a final layer of pasta, a coat of tomato sauce, and a generous blanket of mozzarella and Parmigiano Reggiano on top.
- Bake at 375°F for about 35 to 40 minutes, until the top is golden and bubbling and the edges are crisping up. Let it rest for 10 to 15 minutes before slicing — this is the step everyone skips, but it lets the layers set so you get clean slices instead of a slide. Serve hot and enjoy!
