Cheesy and comforting, this American Lasagna Recipe layers ground beef, ricotta, mozzarella, and a rich tomato sauce for the ultimate dinner.
Lasagna always feels like an event, doesn’t it? It’s not one of those quick weeknight meals—it’s a dish you put your heart into. Growing up, lasagna was a big deal in my family. My mom would make her famous version, and the whole house would smell like tomatoes and cheese. My siblings and I would hover around the kitchen, stealing bites of mozzarella and begging for extra sauce.
Fast forward to today, and lasagna still holds that special, nostalgic place in my heart. But over the years, I’ve made it my own. This American Lasagna Recipe has just the right mix of hearty, cheesy layers and a sauce with a little sweetness from brown sugar. And don’t even get me started on how amazing it is the next day—somehow the flavors just get better.
This dish isn’t just food; it’s a memory-maker. Whether I’m cooking it for a family dinner or sharing it at a potluck, it never fails to bring people together. And honestly, isn’t that what food is all about?
Why You’ll Love This American Lasagna Recipe?
- Make-Ahead Magic: Letting it sit overnight makes the flavors blend beautifully.
- Cheese Heaven: Three types of cheese—ricotta, mozzarella, and Parmesan—because why stop at one?
- Balanced Flavor: The hint of brown sugar in the sauce adds a subtle sweetness that’s so good.
- Perfect for Crowds: Whether you’re feeding a family or hosting friends, this lasagna has you covered.
- Simple Ingredients, Big Flavor: You don’t need anything fancy to create something truly delicious.
Ingredient Notes:
Here’s what makes this lasagna so special—and why each ingredient matters:
- Ground Beef: The backbone of the meat sauce. Lean beef keeps it flavorful without being greasy.
- Tomatoes and Tomato Paste: The dynamic duo for a rich, hearty sauce.
- Brown Sugar: Just a little, but it makes a huge difference in balancing the acidity of the tomatoes.
- Basil and Oregano: Classic herbs that bring an earthy, fragrant touch to the sauce.
- Lasagna Noodles: Go for the classic dry noodles. Boiling them gives you control over their texture.
- Ricotta Cheese: Creamy and mild, it creates that dreamy middle layer.
- Mozzarella Cheese: Melts beautifully and gives you that gooey, stretchy cheese factor.
- Parmesan Cheese: Adds a nutty, salty finish that ties everything together.
- Eggs: Help bind the ricotta mixture, so it stays firm and creamy.
How To Make American Lasagna?
Making lasagna is like building the ultimate food masterpiece—it’s all about the layers.
Step 1. Cook the Meat Sauce
Start by cooking the ground beef with chopped onion and garlic in a large skillet over medium heat. Once it’s browned, drain the fat (trust me, this step is worth it for a cleaner sauce). Stir in the diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons of salt, and oregano. Let the sauce simmer for 30–45 minutes. It’ll smell so good you’ll want to dive in early—but resist!
Step 2. Cook the Noodles
While the sauce simmers, boil the lasagna noodles in salted water until they’re al dente. Drain them and lay them flat on a clean kitchen towel to dry. Pro tip: Don’t stack them—they’ll stick together like glue.
Step 3. Mix the Ricotta Filling
In a medium bowl, mix ricotta cheese, 1/2 cup Parmesan, eggs, parsley, and the remaining teaspoon of salt. It should be smooth, creamy, and ready to spread.
Step 4. Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, start layering:
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- A third of the noodles on the bottom.
- Half of the ricotta mixture spread evenly over the noodles.
- A generous layer of shredded mozzarella.
- A third of the meat sauce spread over the cheese.
Repeat the layers, finishing with a final layer of noodles, meat sauce, and a sprinkle of Parmesan cheese.
Step 5. Bake and Rest
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to get that golden, bubbly top. Let the lasagna rest for 10 minutes before slicing—it’s hard to wait, but totally worth it for neat slices.
Storage Options:
Lasagna is practically made for leftovers. Here’s how to store it:
- Refrigerator: Keep it in an airtight container for up to 4 days.
- Freezer: Assemble the lasagna (but don’t bake it) and wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating Tip: Warm individual slices in the microwave or reheat the whole dish in the oven at 350°F (175°C).
Variations and Substitutions:
This lasagna is super flexible—here are a few ideas to switch it up:
- Vegetarian Version: Swap the ground beef for sautéed mushrooms, zucchini, and spinach.
- Gluten-Free: Use gluten-free lasagna noodles, and make sure your tomato paste is certified gluten-free.
- Extra Cheese: Add shredded provolone or fontina for even more cheesy goodness.
- Spicy Kick: Add red pepper flakes or diced jalapeños to the sauce for a little heat.
What to Serve with American Lasagna?
Lasagna is pretty perfect on its own, but a few sides make it even better:
- Garlic Bread: Because scooping up extra sauce with bread is mandatory.
- Simple Salad: A crisp green salad with a tangy vinaigrette balances the richness.
- Roasted Veggies: Try roasted broccoli or zucchini for a light, flavorful side.
- Wine Pairing: A glass of Merlot or Chianti pairs perfectly with the rich tomato sauce.
Frequently Asked Questions:
Can I make this lasagna ahead of time?
Absolutely! In fact, it tastes even better when made a day ahead. Refrigerate it overnight, then bake it when you’re ready.
Do I have to boil the noodles?
Yes, for this recipe, boiling the noodles ensures they’re tender and ready to layer. If you’re using no-boil noodles, add extra sauce to keep things moist.
Can I freeze baked lasagna?
Definitely. Slice it into portions, wrap them individually, and freeze. When you’re ready, thaw and reheat for a quick, delicious meal.
So, are you ready to dig into the ultimate comfort food? I’d love to hear how your American Lasagna turns out—let me know if you put your own spin on it!
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American Lasagna Recipe
Ingredients
For the Meat Sauce:
- 1 ½ pounds lean ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 29-ounce can diced tomatoes
- 2 6-ounce cans tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh basil
- 1 ½ teaspoons salt divided
- 1 teaspoon dried oregano
- For the Pasta:
- 12 dry lasagna noodles
For the Ricotta Mixture:
- 1 pint part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- 2 large eggs beaten
- 2 tablespoons dried parsley
- 1 teaspoon salt
For the Cheese Layers:
- 1 pound shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
Prepare the Meat Sauce:
- In a large skillet over medium heat, cook the ground beef with the onion and garlic until the meat is browned and the onions are translucent, approximately 5 minutes. Drain any excess fat.
- Add the diced tomatoes, tomato paste, brown sugar, basil, 1 ½ teaspoons salt, and oregano. Stir to combine and simmer the sauce over low heat, stirring occasionally, for 30–45 minutes to develop a rich flavor.
Cook the Lasagna Noodles:
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente, approximately 8 minutes. Drain the noodles and lay them flat on a clean towel, patting them dry to prevent sticking.
Mix the Ricotta Filling:
- In a medium bowl, combine the ricotta cheese, ½ cup Parmesan cheese, eggs, parsley, and 1 teaspoon salt. Mix until fully incorporated and set aside.
Preheat the Oven and Assemble the Lasagna:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish to prevent sticking.
- Layer 1/3 of the lasagna noodles on the bottom of the dish. Spread ½ of the ricotta mixture evenly over the noodles. Sprinkle ½ of the shredded mozzarella cheese on top. Spoon 1/3 of the meat sauce over the mozzarella layer.
- Repeat the layers, finishing with the remaining lasagna noodles and meat sauce. Sprinkle 2 tablespoons of grated Parmesan cheese over the top layer for added flavor.
Bake the Lasagna:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbling.
Rest and Serve:
- Allow the lasagna to rest for 10 minutes after removing it from the oven. This helps the layers set, making it easier to slice and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!