Creamy, cheesy, and deeply satisfying — this Comforting Lasagna is the ultimate weeknight hug in a casserole dish. Layers of seasoned meat, tender noodles, silky ricotta, and bubbling mozzarella come together for a rich, homey dinner that everyone will ask for seconds of. Fun fact: lasagna is one of those dishes that tastes even better the next day, so you’re basically making two great meals at once. If you love easy comfort food, you’ll appreciate how straightforward this recipe is to assemble and how family-friendly it is at the table. For a playful twist you can also explore a sweet-salty novelty like my caramel apple cinnamon roll lasagna at caramel apple cinnamon roll lasagna while this one stays classic. Get your apron ready — this lasagna turns dinner into celebration with very little fuss.
What is Comforting Lasagna?
Why the name “Comforting Lasagna”? Isn’t it obvious — it comforts! Who doesn’t want a dish that wraps you in cozy, cheesy goodness after a long day? Was it named by a grandma who knew that “the way to a man’s heart is through his stomach.” or by someone who discovered the magic of melting cheese over tomato sauce? Maybe both. Imagine a bubbling pan brought to the table with everyone leaning in for that first, glorious forkful — now that’s comfort. Give it a try and see why we call it comforting: warm, familiar, and impossible not to love.
Why You’ll Love This
- Main highlight: Rich layers of savory meat sauce paired with a creamy ricotta filling and a golden, gooey mozzarella topping create a perfect balance of textures — saucy, cheesy, and slightly crisp on the edges.
- Cost-saving: Making lasagna at home uses pantry staples and bulk cheeses, which is much cheaper than buying restaurant portions. Leftovers stretch into several meals, saving both time and money.
- Flavor boosters: Simple seasonings like garlic powder, Italian seasoning, and parsley lift every layer. A sprinkle of Parmesan at the end adds a salty, nutty finish that makes each bite sing.
If you enjoyed other hearty pasta bakes on the blog, check out our collection of classic lasagna variations for more ideas. Ready to bake? Let’s get cooking.
How to Make: Quick Overview
This lasagna is impressively easy to assemble: brown the meats, mix a creamy ricotta filling, layer with cooked noodles and sauce, and bake until bubbly. The result is a satisfying combination of creamy ricotta, rich tomato-meat sauce, and a crispy, cheesy top. Prep time is about 20–30 minutes, bake time 30–40 minutes, plus a 15-minute resting time so the layers set up beautifully before slicing.
Ingredients
- 1.5 pounds lean ground beef, raw
- 1.5 pounds Italian sausage, raw (mild or sweet, casings removed)
- 1 medium onion, chopped
- 8 ounces sliced mushrooms, cleaned
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 64 ounces spaghetti sauce, room temperature (Prego is recommended)
- 2 large eggs, beaten
- 32 ounces ricotta cheese, room temperature
- 16 ounces shredded mozzarella cheese, divided (keep half for topping)
- 2 teaspoons garlic powder
- 2.5 teaspoons parsley flakes, divided
- 2 teaspoons Italian seasoning
- 1 box lasagna noodles, cooked according to package directions and drained
- 1 cup grated Parmesan cheese, divided
Directions
- Preheat your oven to 350°F and bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente, drain and lay flat on a sheet of parchment or lightly oiled foil to prevent sticking.
- In a large skillet set over medium heat, add the ground beef and Italian sausage. Brown the meats, breaking them apart with a spatula, until no pink remains, about 7–10 minutes. Drain excess fat from the skillet and return it to the heat.
- Add the chopped onion and cleaned sliced mushrooms to the skillet with the cooked meat. Sauté until the onion is translucent and mushrooms are tender, about 5–7 minutes. Stir in salt, black pepper, and garlic salt. Remove from heat and stir the meat mixture into the spaghetti sauce, saving a small ladle to spread on the bottom of the pan.
- In a large mixing bowl, combine the ricotta cheese with the beaten eggs, 1 cup of the shredded mozzarella, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, and 2 teaspoons of the parsley flakes. Mix until smooth and evenly seasoned.
- Spread about 1 tablespoon of the meat sauce on the bottom of a 13×9 inch baking dish to prevent sticking. Lay enough cooked lasagna noodles over the sauce to cover the bottom (3–4 noodles typically). Spread 1/2 cup of the ricotta mixture over the noodles, smoothing it to the edges. Lightly sprinkle a small handful of mozzarella over the ricotta, then spread more meat sauce on top.
- Repeat layers (noodles, ricotta mixture, mozzarella, and meat sauce) until you have used all components and reach the top of the dish. Finish with a final layer of noodles, fully covered with meat sauce. Sprinkle the remaining mozzarella, the remaining Parmesan cheese, and the last 1/2 teaspoon of parsley evenly on top.
- Cover the baking dish tightly with aluminum foil. (Spray the underside of the foil with non-stick spray so it won’t stick to the cheese.) Bake in the preheated oven for 30 to 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Remove the foil and let the lasagna stand for about 15 minutes before cutting. This resting time helps the layers hold together for neat, warm slices.
What to Serve With
- A crisp mixed green salad with a lemon vinaigrette to cut the richness
- Garlic bread or crusty Italian bread to mop up extra sauce
- Roasted vegetables like broccoli or Brussels sprouts for a healthy side
- A chilled glass of medium-bodied red wine such as Chianti or a sparkling water with lemon for a non-alcoholic option
- A light dessert like fresh berries or a lemon sorbet to finish the meal
Top Tips for Perfecting
- Use room-temperature ricotta and beaten eggs so the filling mixes smoothly without lumps.
- Don’t overcook your noodles; al dente noodles hold their shape through baking and won’t turn mushy.
- Drain the cooked meat well to avoid a watery lasagna — tilt the pan and spoon off excess fat or use a fine-mesh strainer.
- Let it rest: cutting too soon causes the layers to fall apart. Fifteen minutes is ideal.
- Want a shortcut? Use no-boil lasagna noodles and reduce prep time, but add a few minutes to bake time.
- For extra flavor, stir a tablespoon of tomato paste or a splash of red wine into the meat sauce while cooking.
Storing and Reheating Tips
- Refrigeration: Cover leftover lasagna tightly with foil or plastic wrap and store in the refrigerator for up to 4 days.
- Freezing: To freeze, wrap the entire cooled lasagna tightly with plastic wrap and foil, or portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For individual slices, reheat in the microwave covered for 1–2 minutes until hot. For a pan of lasagna, bake covered at 350°F for 20–30 minutes, then uncover and bake 5–10 minutes more to refresh the top.
- Tip: Add a splash of water or sauce when reheating to prevent drying out.
FAQs
Can I make this lasagna ahead of time?
Yes — assemble the lasagna up to a day in advance, keep it covered in the refrigerator, and bake when ready. You can also freeze it unbaked for longer storage.
Can I use ground turkey or chicken instead of beef and sausage?
Absolutely. Ground turkey or chicken will make a lighter lasagna. Consider adding Italian seasoning or a bit more salt for flavor compensation.
Do I have to boil the noodles?
You can use no-boil noodles to skip that step, but ensure there’s enough sauce to hydrate them while baking. If you boil, stop at al dente to avoid mushy layers.
How can I make this vegetarian?
Omit the meat and add layers of sautéed vegetables such as eggplant, zucchini, spinach, and extra mushrooms. You can also use a plant-based meat substitute.
Why did my lasagna turn out watery?
Common causes are under-drained meat, overcooked noodles, or too much sauce. Drain fats well, use al dente noodles, and don’t over-sauce the layers.
Conclusion
This Comforting Lasagna is a timeless crowd-pleaser — easy to prepare, budget-friendly, and loaded with cozy flavors that feed a family or a hungry group of friends. Whether you’re a beginner or a seasoned home cook, the straightforward steps, clear tips, and make-ahead options make this recipe a reliable favorite to keep in your rotation. For another take on a restaurant-worthy lasagna technique and tips, I recommend checking out this excellent resource: Best Lasagna Recipe – Comforting & Restaurant-Worthy. Give it a go, share the slices, and enjoy the smiles at your table.
Comforting Lasagna
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1.5 pounds lean ground beef raw
- 1.5 pounds Italian sausage raw (mild or sweet, casings removed)
Vegetables
- 1 medium onion chopped
- 8 ounces sliced mushrooms cleaned
Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2.5 teaspoons parsley flakes divided
Sauce
- 64 ounces spaghetti sauce room temperature (Prego is recommended)
Dairy
- 32 ounces ricotta cheese room temperature
- 16 ounces shredded mozzarella cheese divided (keep half for topping)
- 1 cup grated Parmesan cheese divided
Eggs
- 2 large eggs beaten
Pasta
- 1 box lasagna noodles cooked according to package directions and drained
Instructions
- Preheat your oven to 350°F and bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente, drain and lay flat on a sheet of parchment or lightly oiled foil to prevent sticking.
- In a large skillet set over medium heat, add the ground beef and Italian sausage. Brown the meats, breaking them apart with a spatula, until no pink remains, about 7–10 minutes. Drain excess fat from the skillet and return it to the heat.
- Add the chopped onion and cleaned sliced mushrooms to the skillet with the cooked meat. Sauté until the onion is translucent and mushrooms are tender, about 5–7 minutes. Stir in salt, black pepper, and garlic salt. Remove from heat and stir the meat mixture into the spaghetti sauce, saving a small ladle to spread on the bottom of the pan.
- In a large mixing bowl, combine the ricotta cheese with the beaten eggs, 1 cup of the shredded mozzarella, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, and 2 teaspoons of the parsley flakes. Mix until smooth and evenly seasoned.
- Spread about 1 tablespoon of the meat sauce on the bottom of a 13×9 inch baking dish to prevent sticking. Lay enough cooked lasagna noodles over the sauce to cover the bottom (3–4 noodles typically). Spread 1/2 cup of the ricotta mixture over the noodles, smoothing it to the edges. Lightly sprinkle a small handful of mozzarella over the ricotta, then spread more meat sauce on top.
- Repeat layers (noodles, ricotta mixture, mozzarella, and meat sauce) until you have used all components and reach the top of the dish. Finish with a final layer of noodles, fully covered with meat sauce. Sprinkle the remaining mozzarella, the remaining Parmesan cheese, and the last 1/2 teaspoon of parsley evenly on top.
- Cover the baking dish tightly with aluminum foil. (Spray the underside of the foil with non-stick spray so it won’t stick to the cheese.) Bake in the preheated oven for 30 to 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Remove the foil and let the lasagna stand for about 15 minutes before cutting. This resting time helps the layers hold together for neat, warm slices.
