Hey, so I’ve made a lot of lasagna over the years—some good, some… let’s just say, experimental. I mean, the very first time I tried, I cracked the lasagna sheets in half because they didn’t fit my dish. (My mum still brings that up.) Lasagna just equals comfort, you know? There’s something about the way it fills the kitchen with that sauce-y, cheesy aroma. Honestly, I’ll make this even when it’s a Tuesday and I really should be cleaning out the fridge instead.

Why I Keep Coming Back to This Lasagna

I make this when everyone’s starving after work and needs something hearty. My family gets suspiciously friendly around lasagna night—probably because they know leftovers never survive past breakfast. (I dare you to resist midnight cold lasagna.) I just love how you can throw stuff in, skip things, or double up on cheese and it still tastes like a hug. Don’t ask me about the time I forgot the béchamel—that was a dry experience I won’t repeat, but hey, they still ate it.

You’ll Need (Feel Free to Improvise!)

12 lasagna sheets (I actually use whatever fits my funny-shaped dish; you can break them if you need—nobody’s judging)
500g ground beef (I swap for turkey if I’m feeling like being ‘good’—honestly, it’s all delicious)
1 onion, diced (red, white, yellow—use whatever, scallions work well in a pinch)
2-3 cloves garlic, minced (Or buy the jar stuff, I won’t tell anyone)
1 jar (about 700ml) tomato pasta sauce (homemade is great but store-bought saves my hide most days)
2 cups ricotta or cottage cheese (yeah, I said cottage—my grandmother was scandalized but it totally works)
1 egg (optional, but helps the cheese layer hold together; sometimes I forget it and survive)
2 cups shredded mozzarella (Sometimes I mix in cheddar for kicks)
1/2 cup grated Parmesan (Or more, honestly, I just sort of go for it)
Salt, pepper, any herbs you have—basil, oregano, even a touch of thyme if you want

How I Actually Make Lasagna (With All the Little Surprises)

Brown that meat! Throw the beef (or turkey or even a veggie mix if you’re rebelling) in a big pan with a drizzle of oil over medium heat. Chuck in the onions and garlic. Stir till everything’s golden and smells like proper dinner. I always sneak a little taste at this bit—just, you know, for science.
Add in the sauce. Pour in the tomato sauce, plus your herbs, and let it bubble gently for about 5-10 min. Sometimes I toss in a splash of water or half a glass of leftover wine if it’s around (don’t worry, you don’t have to be fancy).
Mix the cheese layer. Stir together ricotta (or cottage cheese), egg, half your Parmesan, a sprinkle of salt and pepper. I find it works better if you let the ricotta sit out of the fridge for 10 min so it spreads easier. On second thought, not strictly necessary—sometimes I just make do.
Now, to stacking! Start with a bit of meat sauce at the bottom (so it doesn’t stick and burn, learned that the hard way). Layer on lasagna sheets, then half your cheese mixture, then some sauce, then mozzarella. Repeat layers until you run out or your dish is full. Finish with lots of mozzarella and remaining parmesan on top. If it looks like a mess, that’s completely normal—messy lasagna is the best lasagna.
Bake. Cover with foil and bake at 180°C (350°F) for 25 min, then take foil off and bake another 15-20 min till bubbling and golden. If it’s still pale, just whack it under the grill for a couple of minutes (but keep an eye or you’ll have crunchy cheese).
Rest. Let it sit at least 10 min before cutting, so it doesn’t fall apart the second you serve it. Learned this after a few hot, cheesy collapses onto plates; tasty but a mess.

Some Notes I Wish Someone Had Told Me

If you’re using those no-boil noodles, make sure the sauce is extra saucy or they turn out a bit, well—brick-like. Don’t ask how I know.
Don’t stress if you’ve only got half the cheese or you’re missing an herb. It’s a forgiving dish. Pancake-level forgiving.
If you spill some filling on the counter, congrats—you’re cooking like the rest of us.

Twists (and a Dud)

I once tried swapping all the meat for mushrooms and spinach—ended up loving it, even though the kids side-eyed me for a week.
If you fancy heat, sprinkle some chili flakes between the layers. Oddly, my aunt adds nutmeg to the cheesy part—totally not my thing, but hey, she swears by it.
I experimented with gluten free pasta once. It worked, mostly, but you’ve got to baby it—otherwise it goes all gummy (that was a tragic Tuesday, honestly).

Gear (Or What I Use When I Can Find It)

You really want a big rectangular baking dish. I sometimes use a casserole dish if the right one’s living in the dishwasher—just means a bit more tiling with noodles.
Don’t have a garlic press? Bash the cloves with the side of a knife. Works a treat—plus, it’s fun.

Keeping Leftovers (If You Can)

This keeps fine in the fridge for up to 3 days. I sort of think lasagna tastes better the next day anyway, but, well, it’s rare in my house that we actually get to test this theory for more than 24 hours.

How We Serve It (Just How We Like)

We usually have lasagna with a simple green salad (sometimes just lettuce and a splash of lemon—nothing fancy) and way too much garlic bread. My sister claims it’s best with a glass of red, so, uh, who am I to argue?

Lessons from the Trenches (aka Pro Tips)

Let it rest after baking, seriously. I once tried serving immediately and got a puddle of cheese on the plate instead of neat squares. Patience pays off, even if it’s tough.
If you want those Instagram edges, cut with a sharp knife and wipe between slices; although, I usually just dig in—perfection is overrated.
Don’t be stingy with the sauce. The first time I made this, I got cheap and my lasagna was as dry as a bone. Live and learn.

You Asked (Or At Least, Someone Did)

Can I freeze lasagna?
Yep! Just wrap tightly and freeze before or after baking. I find reheating from frozen needs extra time—cover it with foil so it doesn’t burn, and maybe give it a splash of water if it’s looking dry (happens to the best of us).

Can I skip the egg in the cheese mix?
Totally. It might not hold together as firmly, but some days, I just forget and it’s fine. No lasagna police here.

Is there a veggie version?
Absolutely! Swap the meat for roasted veg, lentils, or even the leftover bits in your fridge. Actually, sometimes those grab-bag versions turn out to be the best.

Do I have to pre-cook the noodles?
Not usually, if they’re the oven-ready kind—I check the box and hope for the best. If not, just boil them for about 5 min so they’re bendy.

What size pan?
I tend to use whatever I have clean (around 9×13 inches is the classic, but use what fits in your oven and makes sense for your crew).

Anyway, that’s my easy lasagna recipe—real-life style, not magazine-perfection. If it tastes like home and everyone cleans their plates, you’ve done it right. (Also, if you wear an apron, you officially win the day. I never remember.)

Easy Lasagna Recipe for Real Life, Not Just Perfect Photos