Creamy, juicy, and full of layered flavor, Comforting Lasagna is the kind of dish that makes everyone at the table smile before the first forkful. This recipe brings together savory meat sauce, silky ricotta, gooey mozzarella, and a golden Parmesan topping to create a lasagna that’s reliably comforting and surprisingly simple to pull off. Fun fact: lasagna has roots in ancient Italy but has become one of the ultimate comfort foods around the world — perfect for holiday gatherings or a cozy weeknight dinner.
If you love easy crowd-pleasers, you’ll appreciate this recipe’s straightforward steps and family-friendly appeal. It’s quicker than some baked pastas and simpler than a multi-course dinner, making it ideal for busy cooks. If you enjoyed our twist on layered desserts, you might also like the sweet creativity in Caramel Apple Cinnamon Roll Lasagna which shows how fun layered dishes can be. Give this lasagna a try and prepare to be asked for seconds!
What is Comforting Lasagna?
Why call it Comforting Lasagna? Isn’t all lasagna comforting by nature? Maybe — but this version earns its name with a rich, cozy filling and that trusty cheesy top that makes every bite worth the effort. Did your grandma ever say “the way to a man’s heart is through his stomach.” and then slide a steaming pan of pasta onto the table? That’s the spirit here: a panful meant to please and to bring people together. Maybe it’s called comforting because it smells like home when it bakes, or maybe because it fixes even the heaviest of days. Either way, give it a try—your family will thank you.
Why You’ll Love This:
The three reasons this lasagna will become your go-to are simple: indulgent layers, smart savings, and bold flavors. First, the main highlight is the perfect balance of meaty tomato sauce and creamy ricotta that creates a luscious mouthfeel. Second, making lasagna at home is cost-effective — a big casserole feeds a family for less than ordering out and leaves delicious leftovers. Third, the topping trio of mozzarella, Parmesan, and parsley adds golden color, melty cheese pull, and fresh aroma that lifts every forkful. Compared to lighter pasta bakes on the blog, this lasagna leans more comforting and classic—if you liked that lighter bake, you’ll find this one satisfies a bigger appetite. Ready to bake? You’ll be rewarded with hearty slices and happy faces.
How to Make:
Quick Overview
This lasagna is easy and satisfying: simple prep, classic textures, and a standout creamy ricotta layer that keeps each piece tender. Expect a rich, meaty sauce, a silky inner layer, and a bubbly, slightly crispy cheese finish. Prep time is about 20–30 minutes, and bake time is 30–40 minutes, plus a 15-minute resting time so slices hold together beautifully.
Ingredients
- 1.5 pounds lean ground beef, raw
- 1.5 pounds Italian sausage, raw (casings removed if necessary)
- 1 onion, chopped (about 1 medium onion, peeled and finely chopped)
- 8 ounces sliced mushrooms, cleaned and sliced if not pre-sliced
- 1 teaspoon salt (for seasoning meat while cooking)
- 1 teaspoon ground black pepper (freshly ground recommended)
- 1 teaspoon garlic salt (for extra savory depth)
- 64 ounces spaghetti sauce (Prego recommended)
- 2 large eggs, beaten (room temperature)
- 32 ounces ricotta cheese (whole-milk ricotta preferred)
- 16 ounces shredded mozzarella cheese, divided (8 ounces for inside, 8 ounces for top)
- 2 teaspoons garlic powder (for ricotta mixture)
- 2.5 teaspoons parsley flakes, divided (use 2 tsp in ricotta, 0.5 tsp for sprinkling)
- 2 teaspoons Italian seasoning (dried)
- 1 box lasagna noodles, cooked according to package directions and drained
- 1 cup grated Parmesan cheese, divided (3/4 cup for top, 1/4 cup for mixing if desired)
Directions
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until al dente. Drain and lay sheets flat on a clean kitchen towel to prevent sticking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up meat with a spoon. Stir occasionally until no longer pink and nicely browned, about 8–10 minutes. Drain excess fat, then return the skillet to the heat. Add the sliced mushrooms and chopped onion and cook until the vegetables are soft and any liquid has reduced, about 5–7 minutes. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic salt. Stir in the 64 ounces of spaghetti sauce and simmer for 5 minutes to blend flavors.
- In a large mixing bowl, whisk the 2 beaten eggs, then fold in the 32 ounces ricotta cheese. Add 1 cup of shredded mozzarella, 2 teaspoons garlic powder, 2 teaspoons parsley flakes, and 2 teaspoons Italian seasoning. Mix thoroughly until smooth and evenly combined. Taste and adjust salt and pepper if needed.
- Spread about 1 tablespoon of meat sauce across the bottom of a 13×9 inch baking dish to prevent sticking. Arrange a layer of cooked lasagna noodles over the sauce. Spread about 1/2 cup of the ricotta mixture evenly over the noodles. Lightly sprinkle with shredded mozzarella (a few tablespoons). Spoon and spread more meat sauce over the cheese layer. Repeat layers—noodles, ricotta, mozzarella, meat sauce—until you reach the top of the dish. On the final layer of noodles, cover completely with meat sauce. Sprinkle the remaining mozzarella cheese, then top with the grated Parmesan and the remaining 1/2 teaspoon of parsley flakes.
- Cover the dish tightly with foil. To prevent cheese from sticking to foil, lightly spray the underside of the foil with non-stick spray or tent the foil so it doesn’t touch the cheese. Bake in the preheated oven for 30 to 40 minutes until bubbling around the edges and cheese is melted. Remove foil for the last 5–10 minutes if you’d like a golden top. Allow the lasagna to stand for about 15 minutes before cutting into squares to help it set and make serving easier.
What to Serve With:
Serve slices with a crisp green salad tossed in a light vinaigrette to cut the richness. Garlic bread or warm focaccia work beautifully for soaking up sauce. Steamed green beans or roasted Brussels sprouts add a fresh, slightly bitter contrast. For drinks, a Chianti or a medium-bodied red wine complements the tomato sauce, while sparkling water with lemon is a family-friendly alternative.
Top Tips for Perfecting:
- Use whole-milk ricotta for creamier texture; drain watery ricotta in a fine sieve if it seems loose.
- Brown your meat well — the Maillard flavor adds depth to the sauce. Drain excess fat for a less greasy bake.
- Simmer the meat sauce briefly after adding the jarred sauce to meld flavors.
- Avoid overcooking noodles; al dente noodles will finish cooking in the oven and won’t turn mushy.
- Let the lasagna rest 15 minutes before slicing so layers hold together.
- To make ahead: assemble, cover, and refrigerate up to 24 hours before baking. Bring to room temperature for 30 minutes before baking.
Storing and Reheating Tips:
Refrigerate leftover lasagna in an airtight container for up to 4 days. For freezing, wrap the cooled casserole tightly with plastic wrap and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, cover with foil and warm in a 350°F oven for 20–30 minutes, or microwave individual slices on medium power until heated through. Add a splash of water or tomato sauce before reheating to prevent drying.
FAQs
Can I use no-boil lasagna noodles instead of boiling noodles?
Yes. No-boil noodles can be used — follow package instructions and ensure you add a touch more sauce to help them hydrate during baking.
Can I make this vegetarian?
Absolutely. Substitute the meat with a mixture of sautéed vegetables (eggplant, zucchini, bell peppers) or use plant-based crumbles and increase mushrooms for a hearty texture.
How do I stop my lasagna from being watery?
Drain ricotta if it seems wet, brown and drain the meat well, and avoid over-saucing. Let the dish rest after baking so excess moisture is reabsorbed.
Can I assemble this ahead of time?
Yes. Assemble, cover, and refrigerate for up to 24 hours. Add about 10–15 minutes to the baking time if baking from cold.
What temperature should I bake if using a glass dish?
Bake at the same 350°F temperature but be mindful that glass holds heat; start checking at the lower end of the time range to prevent over-browning.
Conclusion
Comforting Lasagna is a dependable, crowd-pleasing recipe that brings rich flavors, satisfying textures, and the warmth of home to your table — perfect for weeknights, potlucks, and special occasions. It’s easy to customize, cost-effective compared to takeout, and wonderfully forgiving for cooks of all skill levels. If you want to explore a highly rated classic for comparison or inspiration, check out this great resource for the Best Lasagna Recipe – Comforting & Restaurant-Worthy to see another celebrated approach to this beloved dish. Give this recipe a try, share it with loved ones, and enjoy every cheesy, saucy bite.
Comforting Lasagna
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1.5 pounds lean ground beef raw
- 1.5 pounds Italian sausage raw, casings removed if necessary
Vegetables
- 1 medium onion chopped
- 8 ounces sliced mushrooms cleaned and sliced
Seasonings
- 1 teaspoon salt for seasoning meat while cooking
- 1 teaspoon ground black pepper freshly ground recommended
- 1 teaspoon garlic salt for extra savory depth
- 64 ounces spaghetti sauce Prego recommended
Cheese
- 32 ounces ricotta cheese whole-milk ricotta preferred
- 16 ounces shredded mozzarella cheese divided (8 ounces for inside, 8 ounces for top)
- 1 cup grated Parmesan cheese divided (3/4 cup for top, 1/4 cup for mixing if desired)
Eggs
- 2 large eggs beaten, room temperature
Spices
- 2 teaspoons garlic powder for ricotta mixture
- 2.5 teaspoons parsley flakes divided (use 2 tsp in ricotta, 0.5 tsp for sprinkling)
- 2 teaspoons Italian seasoning dried
Pasta
- 1 box lasagna noodles cooked according to package directions and drained
Instructions
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until al dente. Drain and lay sheets flat on a clean kitchen towel to prevent sticking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up meat with a spoon. Stir occasionally until no longer pink and nicely browned, about 8–10 minutes. Drain excess fat, then return the skillet to the heat. Add the sliced mushrooms and chopped onion and cook until the vegetables are soft and any liquid has reduced, about 5–7 minutes. Season with salt, black pepper, and garlic salt. Stir in the spaghetti sauce and simmer for 5 minutes to blend flavors.
- In a large mixing bowl, whisk the beaten eggs, then fold in the ricotta cheese. Add 1 cup of shredded mozzarella, garlic powder, parsley flakes, and Italian seasoning. Mix thoroughly until smooth and evenly combined. Taste and adjust salt and pepper if needed.
- Spread about 1 tablespoon of meat sauce across the bottom of a 13×9 inch baking dish to prevent sticking. Arrange a layer of cooked lasagna noodles over the sauce. Spread about 1/2 cup of the ricotta mixture evenly over the noodles. Lightly sprinkle with shredded mozzarella. Spoon and spread more meat sauce over the cheese layer. Repeat layers—noodles, ricotta, mozzarella, meat sauce—until you reach the top of the dish. On the final layer of noodles, cover completely with meat sauce. Sprinkle the remaining mozzarella cheese, then top with the grated Parmesan and the remaining parsley flakes.
- Cover the dish tightly with foil. To prevent cheese from sticking to foil, lightly spray the underside of the foil with non-stick spray or tent the foil so it doesn’t touch the cheese. Bake in the preheated oven for 30 to 40 minutes until bubbling around the edges and cheese is melted. Remove foil for the last 5–10 minutes if you’d like a golden top. Allow the lasagna to stand for about 15 minutes before cutting into squares to help it set and make serving easier.