Easy Homemade Lasagna

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
cheese	57%	117%
dairy	0%	2%
fat	0%	2%
egg	4%	6%
salt	0%	1%
aromatics	15%	19%
different cheeses	2.0	2.0
melt idx	0.7	0.7
cheese flavor idx	0.3	0.4
stretch idx	0.7	0.6

Where it stands out

• #1 of 36 for gloopiness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

240 g	12 lasagna noodles (uncooked)
280 g	2 1/2 cups shredded mozzarella cheese
25 g	1/4 cup shredded Parmesan cheese
227 g	1/2 pound lean ground beef
227 g	1/2 pound Italian sausage
150 g	1 yellow onion (diced)
6 g	2 cloves garlic (minced)
1021 g	36 ounces pasta sauce (*see note)
33 g	2 tablespoons tomato paste
2 g	1 teaspoon Italian seasoning
3 g	1/2 teaspoon salt (more to taste)
226 g	2 cups ricotta cheese (or cottage cheese)
25 g	1/4 cup chopped fresh parsley
50 g	1 large egg (beaten)
168 g	1 1/2 cups shredded mozzarella cheese
25 g	1/4 cup shredded Parmesan cheese
2 g	1/4 teaspoon salt

Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is the perfect lasagna. I’ve made this exact recipe so many times, and it comes out just right every time!! The portions are spot on, every layer is even and covered in cheese and sauce… listen, I despise a dry lasagna, haha! The bake time is just right, ” — a cook, 5.0★

“There are simpler recipes, but none taste as good as this one. If you have a garden, grow tomatoes, and make your own red sauce I recommend putting the onion, garlic, tomato paste, all seasonings including salt and pepper in your instapot or crock pot or whate” — a cook, 5.0★