Classic Lasagna

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Comforting, familiar flavors but refined—my all-time favorite lasagna layers oven-ready noodles, a rich meat sauce, veggies, and plenty of cheese.

Slice of lasagna on a plate with a fork.

I love this lasagna recipe because it beautifully combines the familiar flavors of the lasagna I grew up on with the refined taste of a restaurant-style dish. It’s also relatively easy to make, thanks to the use of oven-ready or no-boil lasagna noodles, which save time and effort while delivering a taste remarkably similar to fresh homemade pasta—a definite win! The noodles are layered with a flavorful meat sauce made with Italian sausage, vegetables, crushed tomatoes, and cream, as well as creamy ricotta, gooey mozzarella, and Parmesan cheese. Baked until bubbly and golden, it’s the perfect cozy dish for a crowd, and it reheats and freezes well, too. This is definitely my go-to lasagna recipe!

“Best Lasagna recipe – ever! And that includes those prepared in notable Italian restaurants…Conversation at the dinner table was reduced to sighs of delight and the utterance of an occasional OMG or YUM.”

Angela

What You’ll Need To Make Lasagna

Lasagna ingredients including mozzarella, olive oil, and egg.
  • Onion, Garlic, Carrots, and Celery: These vegetables are the base of the sauce, contributing to the depth of flavor.
  • Italian Sausage: The key flavor component of the sauce, it adds richness and depth of flavor with its spices and fat content.
  • Red Wine: Ådds acidity and complexity to the sauce.
  • Canned Crushed Tomatoes: Provides body, acidity, and tomato flavor to the sauce.
  • Heavy Cream: Added to the tomato sauce to balance the acidity of the tomatoes and wine.
  • Thyme and Bay Leaves: These herbs contribute aromatic flavors to the sauce.
  • Ricotta Cheese: Mixed with egg, cream cheese, and Parmigiano-Reggiano, used as a creamy layer in the lasagna, adding moisture and richness.
  • Cream Cheese: Adds extra creaminess and tang to the ricotta mixture, and prevents the ricotta from becoming grainy when baked.
  • Egg: Acts as a binder in the ricotta mixture, helping it to set and maintain structure when the lasagna is baked.
  • Parmigiano-Reggiano: A hard, aged cheese that’s rich in flavor, added to the ricotta mixture and also sprinkled on top of the lasagna.
  • Oven-Ready (No Boil) Lasagna Noodles: These noodles do not require pre-boiling, which means you don’t have to worry about them slopping around and sticking together, which is always an issue when using regular lasagna noodles to prepare lasagna. They absorb moisture from the sauce and cheese during baking, cooking to perfect tenderness. I like the Barilla brand.
  • Mozzarella Cheese: Adds stretchy, melty texture to the layers of the lasagna.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

1. Make the Sauce

Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.

vegetables in bowl of food processor

Pulse until minced but not puréed, so that they melt into the sauce.

Minced vegetables in a food processor.

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.

raw sausage in pot

Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.

Pan of browned sausage.

Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables.

minced vegetables in pot

Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.

Cooked vegetables in a Dutch oven.

Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.

wine in the pot

Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves.

adding crushed tomatoes, cream, and seasoning to pot

Stir and bring to a boil.

stirring lasagna sauce

Reduce the heat and simmer until the sauce is thickened, about 20 minutes.

sauce after simmering

Add the sausage back to the pot.

adding sausage to the pot

Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

Dutch oven of lasagna sauce.

2. Make the Ricotta Filling

Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade.

ingredients for ricotta mixture in food processor

Process until evenly combined, then add the basil.

adding basil to ricotta mixture

Pulse until the basil is finely chopped.

finished ricotta mixture

3. Assemble the Lasagna

Spread about 1-1/2 cups of sauce in the bottom of the baking dish.

lasagna sauce in baking dish

Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.

noodles and ricotta over lasagna sauce

Spread the ricotta mixture evenly over the noodles.

spreading ricotta mixture onto lasagna noodles

Sprinkle with 3/4 cup mozzarella cheese.

adding mozzarella cheese to lasagna layers

Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Reggiano.

lasagna ready to bake

Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.

Yellow baking dish of baked lasagna.

Remove from the oven and let stand for 15 to 20 minutes before serving.

Frequently Asked Questions

Can lasagna be made ahead of time?

Absolutely! The lasagna can be assembled and refrigerated up to 1 day ahead of time before baking. Allow a few extra minutes in the oven if baking from cold.

Can lasagna be frozen?

Yes, lasagna can be frozen for up to 3 months. If you choose to freeze it before baking, ensure it is thoroughly defrosted in the refrigerator for 24 hours before you follow the recipe’s baking instructions. For already baked lasagna, place any leftovers in a freezer-safe container, or cut it into individual servings. Each serving should be tightly wrapped first in plastic wrap and then in foil. To reheat, cover the lasagna with foil and warm it in an oven preheated to 325°F (165°C) until it is heated through.

Can I use ground beef instead of Italian sausage?

Italian sausage is the best choice for this recipe because it is loaded with spices and herbs, such as salt, oregano, basil, fennel, garlic, and red pepper flakes. In contrast, ground beef is completely unseasoned, which means it lacks these built-in flavors. If you decide to use ground beef, I recommend amping up the seasoning by adding a mix of herbs and spices mentioned above.

Slice of lasagna on a plate with a fork.

Video Tutorial

You May Also Like

Classic Lasagna

Comforting, familiar flavors but refined—my all-time favorite lasagna layers oven-ready noodles, a rich meat sauce, veggies, and plenty of cheese.

Servings: 8
Total Time: 2 Hours 15 Minutes

Ingredients

For the Sauce

  • 1 medium yellow onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 3 tablespoons olive oil, divided
  • 1½ pounds Italian sausage (bulk or removed from casing)
  • ¾ cup dry red wine
  • 1 (28 oz.) can crushed tomatoes
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1½ teaspoons dried thyme
  • 2 bay leaves

For the Ricotta Mixture

  • 1 (15 oz.) container whole milk ricotta (about 1¾ cups)
  • 3 oz. cream cheese
  • 1 large egg
  • 1 garlic clove, roughly chopped
  • ¾ cup grated Parmigiano-Reggiano
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup roughly chopped fresh basil

For Assembling

  • 12 oven ready (no boil) lasagna noodles (such as Barilla)
  • 16 ounces shredded whole milk mozzarella cheese
  • ¼ cup grated Parmigiano-Reggiano

Instructions

For the Sauce

  1. Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
  2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
  3. Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
  4. Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
  5. Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 20 minutes.
  6. Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don't work well in lasagna).
  7. Add the sausage back to the pan and continue simmering, covered, until the sausage is fully cooked and the flavors meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

For the Ricotta Mixture

  1. Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.

For Assembly

  1. Preheat the oven to 375°F.
  2. Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish. Arrange 3 noodles over the sauce (there will be a bit of space between the noodles; they expand as they cook). Dollop a third of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with ¾ cup of the mozzarella cheese. Repeat the layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and ¼ cup Parmigiano-Reggiano.
  3. Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for about 15 minutes before serving.
  4. Make-Ahead Instructions: The lasagna can be assembled and refrigerated up to 1 day ahead of time before baking. Allow a few extra minutes in the oven if baking from cold.
  5. Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If you choose to freeze it before baking, ensure it is thoroughly defrosted in the refrigerator for 24 hours before you follow the recipe's baking instructions. For already baked lasagna, place any leftovers in a freezer-safe container, or cut it into individual servings. Each serving should be tightly wrapped first in plastic wrap and then in foil. To reheat, cover the lasagna with foil and warm it in an oven preheated to 325°F until it is heated

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 slice
  • Calories: 776
  • Fat: 45g
  • Saturated fat: 23g
  • Carbohydrates: 47g
  • Sugar: 9g
  • Fiber: 4g
  • Protein: 46g
  • Sodium: 1812mg
  • Cholesterol: 158mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • This is one of the best meals I’ve ever made. The only thing I changed was swapping oregano for thyme, flavor preference. 10/10 stars.

    • — Mollie D. on October 14, 2024
    • Reply
  • I’ve made this recipe as-is many, many times. It’s my go-to lasagna recipe because it’s such a classic recipe. You really can’t go wrong! I always make this for friends, and everyone asks for the recipe. The only alteration I make on occasion is using cranberry juice in place of the wine (for my friends who request alcohol-free). It’s one of the recipes you can always rely on. Thank you, Jenn!!!

    • — Alesha on October 3, 2024
    • Reply
  • This lasagne is fantastic! My husband gobbled it up! Now that fall is here I want to make a pumpkin lasagne…do you have a recipe for that?

    • — MaryDee on September 10, 2024
    • Reply
    • Glad you like it! As of now, I don’t have a pumpkin lasagna recipe — I’m sorry! I’ll add that to my list of recipes to potentially develop. 😊

      • That would be fantastic! I’m still searching for the perfect one and I’ll bet yours will be a winner someday!

        • — Mary Dee on September 14, 2024
        • Reply
  • Made this again for family and they loved it bc it’s full of flavor and not too “watery” bc the sauce is thicker!! Jenn you continue to help my family think I am an incredible cook….thank you!!!

    • — Jen Moore on July 17, 2024
    • Reply
  • I’d like to make this for a fairly large family gathering. However, two of the people have an egg allergy. Should I just leave it out? Or is there a different stabilizer you would suggest?
    Thanks Jen,
    Kim, a long time fan.

    • — Kim Douglas on July 5, 2024
    • Reply
    • Hi Kim, I think you can get away with omitting the egg. Hope everyone enjoys! 😊

      • — Jenn on July 9, 2024
      • Reply
      • Thanks Jenn. I did and served it to rave reviews! I have total confidence in using your recipes. You make me look good : )

        • — Kim on July 16, 2024
        • Reply
  • After you remove the sausage, do you get rid of the fat or use it to cook the veggies?

    • — Gail Joseph on June 18, 2024
    • Reply
    • Hi Gail, You use the fat from the sausage and the 1 additional tablespoon to cook the veggies. Hope that clarifies and that you enjoy!

      • — Jenn on June 18, 2024
      • Reply
  • We made this over the past we end . All the preparation was done on Saturday and baked on Sunday. We had a guest who was wowed by this recipe. Another keeper recipe this is one of the best lasagna recipes ever . Thank you

    • — Gary Skibinski on May 28, 2024
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.