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Classic Lasagna

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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

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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.

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Comments

  • Another great recipe! I served it to my family for my Mom’s 93rd birthday and we all loved it. Like the fact that you can make it a day ahead and refrigerate or freeze before baking…..always helpful when preparing for a dinner party with lots of other things to do!
    I served it with a traditional Italian salad and homemade garlic bread. Also made your Chocolate Chip Ricotta Cake for dessert! Total delight!!

  • This looks great!!! Would love to try your lasagna, the one I usually make calls for a traditional bolognase and bechemal and is extremely time consuming.
    I make your amazing ziti often, what’s your thoughts on swapping the sausage to, 1/2lb sausage, 1/2lb beef, 1/2lb veal? Just to mix it up a bit? Thanks!

    • Hi, You could use a combo of sausage, beef and veal. Just make sure the beef and veal are well seasoned as the seasoning from the sausage adds a lot of flavor. Please LMK how it turns out!

    • Hi Jenn: one of the commentors thought the Barilla no-bake noodles needed more moisture and perhaps the addition of more pasta sauce. I’m making this for New Year’s day am I’m wondering if you think additional sauce/tomatoes is necessary?

      • — Pamela C Harriman
      • Reply
      • Hi Pamela, I don’t find it necessary, but you can see how it looks as you assemble it. If you have enough sauce to completely cover the top layer of noodles, you should be fine (and adding too much sauce will make the lasagna soupy). Hope that helps!

  • Hearty and scrumptious — this will be the lasagna recipe I cook forevermore (it was a huge hit in our house). Looking forward to a fall and winter of many lasagna nights!

  • WOW!!! I’ve been making lasagna for over 40 years and have never found what I consider a spectacular “go-to” recipe. This one fits the bill. Absolutely delicious. I made this for our 38th wedding anniversary dinner (with tiramisu for dessert) and would give it 5+ stars. My husband is my best critic and he agreed that it is the best lasagna I have made in our 38 years together and better than any he has had in our numerous visits to Italian restaurants. The flavors were phenomenal. I will definitely be making this recipe again and again, and again…

  • Thank you for another great recipe, Jenn!

    It was my first real attempt, especially at the ricotta-filling kind (cf. bechamel), so I did have a few trip-ups! (totally due to my inexperience, compounded by it being late at night…)
    Firstly I am used to parboiling the noodles, and hadn’t realised how much liquid they would absorb (a lot!) I also think I used too many noodles, as sheet sizes and packet sizes are different in the UK, and I didn’t do my research…
    Secondly I forgot to time how long to simmer the sauce and I think it thickened up a little too much…
    Thirdly I added more meat to use up the packet…!
    And fourthly it looked like such as giant dish (first time I’ve cooked in a 9×13, living in UK) that I was sure it wasn’t cooked through, and kept it in at least half an hour too long – may be even longer!)

    Not surprisingly, my ‘version’ turned out quite dry! (but it was only for me and my mum that day, so it didn’t matter – we quite enjoyed sharing our opinions of the cause of the dryness).
    However, I looked it up online and people have recommended adding a cup or two of liquid (water / stock) to the dish, tenting and reheating on low. So I froze half of it, defrosted it this week and followed the ‘how to fix a dry lasagna’ guidance, and it was so soft and tasty! Even my picky Dad cleared two large pieces (and he has never been known to eat lasagna before).

    So excited about it that I am determined to try it again soon, following the recipe properly this time. (Once we have cleared our zucchini surplus).

    I did have a quick question, please. I was wondering whether you could recommend (or whether you have already made) a beginner’s tutorial on the different kitchen knives and their uses?

    Thanks very much again!
    (and also for the bonus pre-order pack – the chorizo burgers and plum crisp look fantastic)

    • Glad you liked the lasagna despite some trip-ups! As of now, I don’t have a tutorial on kitchen knives and their uses (but’s that a good idea for new content)! I really like Wusthof and they have a page that does a nice job of providing that info.

      • thank you!

    • Simply amazing. I skipped the meat and added mushrooms and roasted eggplant. My family fell upon it.

  • My lasagna pan is 3 inches deep. Will this effect end result?

    • — Patricia A Buraglio
    • Reply
    • No, it should be fine. Enjoy!

  • Hi Jen, can one use the meat sauce from your Pasta Bolognese recipe to “construct” this lasagna? I recently made a large batch of the delicious sauce which is now sitting in my freezer.

    • Sure, Alan, that should be fine. Hope you enjoy!

      • Hi, this looks very yummy. We don’t, however, have wine in our home, so can you suggest a substitute? Thanks much

        • — Lizo on December 17, 2022
        • Reply
        • Hi Lizo, You can use beef or chicken broth. Enjoy!

          • — Jenn on December 17, 2022
          • Reply
  • This lasagna turned out so incredibly! I haven’t made lasagna in ages so I browsed online to see what I could find, and I’m so glad it was this recipe!

  • Hi, Jen. I LOVE your recipes. My question on this one is: If I baked it prior to freezing, do I thaw it in the refrigerator first also? Or does it go from freezer right into a 325 oven? Thanks!

    • Hi Kara, If you’re baking it whole (instead of individual servings), I would thaw it first. Hope that helps!

      • Do you think it’ll be ok if I use ground beef instead? I’m not a huge pork fan so going to try it out tonight! I am an absolute huge fan of so many of your recipes and have your cookbook 🤍 you’re an amazing chef and I love how detailed you are with everything as it helps the amateur I am look like a pro to my family lol
        Anyway I will let you know how it turns out! Merry Christmas!
        ♡ Alexis

        • Hi Alexis, Thanks for your note and nice words about the recipes — so glad you enjoy them! Ground beef will work here, but make sure it’s well seasoned (sausage adds a lot of flavor). Some spices I would add — a bit of oregano, Italian seasoning, whole or ground fennel seeds, paprika, red pepper flakes, salt, and pepper. Hope you enjoy!

          • Thanks so much Jenn! It turned out absolutely amazing 💯💯💯

            • — Alexis V
  • Hi Jen! After a year of not being able to be with family, we are finally having a rendezvous, in 2 segments of 3 weeks each! We are greatly looking forward to it! In anticipation of being with loved ones, I am preparing many meals for the freezer so that I can avoid spending all my time in the kitchen. Your recipes, of course, are at the top of my list! Presently I’m making your Classic Lasagna & I’ve been forced to stop before assembling the layers. My question concerns the whole milk mozzarella cheese — all I could find was the Belgiogioso brand, which is a soft cheese that comes in those ball shapes. I tried shredding it in my food processor & it has transformed into a soft globby mass. I’ve read that it doesn’t melt well, & is best for eating cold. All the shredded mozzarella at the store all seems to be low-fat. So I need your help — which mozzarella cheese should I use for this lasagna recipe? Thank you for the continued excellence of all your fabulous recipes!!

    • How exciting that you’ll finally get to be with family! I’m surprised that you weren’t able to find the whole milk mozzarella. That said, low-fat will work if that’s all you can find. Hope you enjoy!

  • Hi Jenn,
    Do I have to use no boil noodles or can I use parboiled? Will it change taste/texture at all? Many thanks, I use one of your recipes at least once a week.
    Kelley

    • Hi Kelley, If you’d prefer to use the parboiled, that should be fine with no adjustments. (And so glad you like the recipes – hope you like this one too!)

  • If I use skim milk ricotta, will it change the taste? It’s all I have and I want to use it up.

    Thank you for all of your great recipes.

    Carol

    • Hi Carol, it will work; it will just be less rich and creamy. Please let me know how it turns out!

    • Jen, does this recipe freeze well? I have frozen other lasagna recipes before and they were always soupy after I cooked it. Any tips on freezing?

      • Hi Donna, I think this freezes nicely. See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!

  • Hi Jenn! This looks amazing but I would need to substitute two ingredients, the sausage and the red wine. Can you give me recommendations on which spices to add to plain ground beef and what can I substitute red wine with? Thank you so much! Your recipes are always spot on! I’m making your homemade naan recipe right now!

    • Hi Aisha, If you want to use ground beef, just make sure it’s well seasoned. Some spices I would add — a bit of oregano, Italian seasoning, whole or ground fennel seeds, paprika, red pepper flakes, salt, and pepper. And it’s fine to just omit the wine – it will still taste great! 🙂

    • This recipe is fabulous! Beautiful complexity of flavors and the cream cheese adds a nice velvety texture. Love how it stays together when cut for nice squares. It will be my go to lasagna.

      • — Sue Montgomery
      • Reply
  • I made this lasagna and it was delicious! Loved it.

    I did 4 noodles in each layer instead of 3. Some parts of the noodles ended up hard/chewy – especially around the ends. I followed everything else the same. Is this because I added too many noodles ?

    • Yes, I think the extra noodles were the problem. Glad you liked it despite the dry edges. 🙂

  • Can you make this a day ahead and keep in the refrigerator? I have never used “no boil” noodles so I’m not sure if that would mess anything up. Thanks

    • Definitely – Hope you enjoy!

  • Made recipe, upping ingredients slightly, to put in 2-8” foil pans and freeze for my 23-year-old son as he started a new life on his own. Have been cooking lasagne for him his whole life, seen him order it multiple times in restaurants, and he has been in Italy several times where he enjoyed it as well. He cooked up one of the pans last night and called to exclaim that it was the best lasagne he had ever had in his life! This will be my one and only lasagne recipe going forward! Thanks for all the great recipes, Jen. Have found them to be foolproof and always get rave reviews. Not afraid to try any of your dishes with company before testing them out as I know they will be a hit!

  • I am at a home that does not have a food processor. Should I pass on this recipe?

    • Hi Liz, No need to pass on it. Chopping the veggies will just be a bit more time-consuming/labor-intensive. Hope you enjoy if you make it!

  • Wonderful recipe! My husband said it was the best lasagna he ever had. I left out the meat and was a bit concerned it would not come together; but it was awesome! Will definitely add to our rotation. Thanks for another great recipe.

  • can you make this vegetarian without the sausage and still get great flavor?

    • Hi Linda, If you’d want a vegetarian version, I’d use this recipe. Hope you enjoy if you try it!

  • I noticed you use your yellow 13x9x2 bakeware for many of your dishes. Would you please share the name of the brand and if you highly recommend it? Do you have another recommendation if I cut the recipe in half or 2/3? thanks.

    • Hi Kim, that baking dish is by Emile Henry and I really like it because it’s functional but also nice to look at. If you want to cut the recipe in half, I’d recommend using an 8 x 8-inch dish using two noodles for each layer. Hope that helps!

  • I’ve never tried making lasagna from scratch but thought I’d give it a try since Jenn made it sound simple enough. And it was, except it took me a lot longer to make. It turned out great though. This was a good lasagna recipe. Thanks Jenn for turning something intimidating to something doable!

  • Great lasagna but it overflowed from the 13x9x2 Pyrex. Debating on getting a deeper Pyrex or nonstick aluminum lasagna pan. Any thoughts?

    • Hi RN, So sorry to hear this overflowed! It’s designed to fit into a 13 x 9 x 2“ pan. Did you make any adjustments to the recipe? You could certainly try a nonstick aluminum lasagna pan next time around for insurance.

      • I didn’t get my layers right so I ended up only using 9 noodles which I think may have been a factor? 🤷🏻‍♀️

        • Hmmm… I don’t think that should’ve made a difference.

          • Which is better for dishes like lasagna Pyrex or non stick aluminum baking dish?

            • — RN
          • Really, either should be fine. I happen to use ceramic like this one, but pyrex or aluminum should be fine as long as it’s the correct size.

            • — Jenn
          • Hi Jenn,
            This recipe sounds great..do you think it still works well with using roasted vegetable for the filling as I planned to use it the lasagna as a side dish with a meat dish at Christmas.

            • — lisa eckstrom on December 17, 2022
          • Hi Lisa, I wouldn’t recommend this recipe for that as so much of the flavor comes from the sausage. Instead, I’d use this recipe and add vegetables. In the cookbook that the dish comes from, the author suggests adding cooked spinach, broccoli rabe, mushrooms, or cubes of butternut squash (or a combination of vegetables) to each layer. Just make sure you saute them first. I’d recommend adding a total of no more than 2 cups. Please LMK how it turns out if you try it!

            • — Jenn on December 17, 2022
  • This lasagna is definitely “elevated”. In fact, I would venture to call it elegant. I substituted turkey sausage for the pork, and it was delicious. This will be my go-to lasagna recipe from now on!

  • Jenn’s “CLASSIC LASAGNA”:
    This recipe yields a killer lasagna! We were blown away by how perfect the non-boil (oven ready) lasagna noodles provided the foundation for it and retained some structure instead of ending up soggy and falling apart when cut to serve.
    The sausage-based meat sauce is simply out of this world. When you see the other ingredients that go into the sauce you’ll understand why it takes a little extra effort, but the payoff is well worth it. Wow. SO authentic you’d think you were eating on Arthur Street in the Bronx’s Little Italy!
    Set this recipe up for your family or friends and bask in their reaction! Highly recommended.
    Thanks, Jenn!

  • This recipe was huge crowd favorite! I entertained my family and we’ve been no strangers to Lasagna dinners over the years, but everyone agreed this one would be our new go-to favorite. Perfect balance of sauce, cheese, and flavor.

  • I made this recipe for the first time last week when we had friends over; (I never worry about trying Jenn’s recipes out for anyone since every one I’ve tried has been delicious)! Needless to say it was AMAZING! I have made lasagna many times in my life, but nothing as good as this one. The addition of cream cheese mixed with ricotta (& basil) was so creamy and gave it such great flavor. I won’t make it any other way now. I used half sweet and half spicy Italian sausage which was a good choice because it added a special kick to it that everyone loved. Definitely a keeper!!

  • I’ve been searching for a great lasagna recipe for a long time . I’ve finally found it ! Thank – you .

  • I made this lasagna a few weeks ago and my husband and brother-in-law could not stop raving about how good it was. Jenn, I am so grateful for your creativity, time, and energy that go into making each recipe so special and perfect. Your recipes never fail to impress. Because of you I enjoy cooking because I know I can always put a smile on my loved ones’ faces with a delicious meal or dessert.

  • Made this recipe for my family over the holidays. A huge hit! I modified the recipe and swapped out meatloaf mix (beef, lamb, pork) for the sausage due to preferences expressed by my daughters. The wine in this recipe adds a nice complexity. I like ricotta cheese as compared/contrasted to other recipes that use cottage cheese. Also, had some nice leftovers that re-heat well. This recipe is a winner and I will definitely make it again!

    • — Kathryn Hartrick
    • Reply
  • Made this a few weeks ago and everyone said it was the best lasagna I’ve ever made. Love all your recipes and have made so many. Love your cookbook, so helpful with planning weeknight and holiday ideals. Your website is my go to for dinners, and ideas for planning. Thank you so much.

  • We made this recipe for New Year’s Eve and it will become my go-to lasagna recipe. It was delicious! It has depth of flavor with the veggies. I had never added cream cheese to the ricotta mixture for lasagna, and I was a bit nervous every about it, but it created a smooth cheese layer that really works with this dish. I used regular lasagna noodles, instead of the no-bake, and didn’t boil them, and they were perfectly cooked at the end of the cooking time. This recipe was even better the next day and my family loved it – thank you for posting and I look forward to making this dish in the future.

  • I made lasagna two nights ago. This recipe sounds great but one tweak that adds another element of delicious is to make a bachemel and dip the noodles into the bachemel sauce when assembling. Really takes it to another level.

  • This recipe was absolutely amazing! I love love love lasagna and have tried many recipes. This is by far one of the best! The only thing I did different to this recipe was added some fresh parsley. I love the freshness of parsley. Adding the extra ingredients to the ricotta made a huge difference also. That was definitely a bonus!

    Thank you so much Jenn for sharing this delicious dish with us!

    • — Nicky Brittain
    • Reply
  • One thing I have learned from reading reviews and making your recipes, is to follow the recipe! Of course one can replace this ingredient with another, and so on, but let’s face it, we rely and love you, Jenn because you have done all of the work for us, and all we have to do is put it together!
    I love how easy this lasagna is. I love that it has many veggies in the sauce making it healthy and substantial. I love that it can be made ahead and that it can be stored for later. This lasagna has a rich taste, without making one feel too full. My family loves it! I will make this again and again.

  • This is my new go-to lasagna recipe. It was absolutely delicious. The only thing I did different was swapping 1/2 lb of the sausage for ground beef because that’s what I had on hand. Next time I’ll make it as is. Thanks Jenn for another great recipe.

  • This is hands-down the best lasagna recipe I have made. It is packed with flavor and reheats beautifully. I love that sausage is the meat in this specific lasagna; it is savory, decadent, and is the ultimate comfort food.

    Every single one of Jenn’s recipes is spot on and everything I make of hers comes with rave reviews from those I serve. This dish does not disappoint; it tastes like it has come from the best authentic Italian restaurant in town.

    I served it with Jenn’s Big Italian Salad recipe as well as her Rosemary Focaccia on Christmas Eve. It was such a hit, we all agreed that this will be a part of our tradition moving forward. As a bonus, leftovers were as good, if not better! It’s like the gift that keeps on giving.

  • I made this lasagna on a Saturday for our Sunday family dinner. Everyone raved about it. The addition of cream cheese was different and made the filling extra creamy! Delicious! My new go to recipe! Thanks Jen!

  • Lasagne is one of those dishes where you almost always have a heavenly experience from start to finish. Depending on how much or little time you have or better yet want to invest determines the quality of your lasagne. What I love about this recipe is the time an effort that goes into the sauce. It’s such an integral part. Take the time to make it. A fun tip would be to add about a 1/4th teaspoon of cinnamon to the sauce. Cinnamon enhances the flavor of the tomato, and most people won’t know it’s there but will feel the warmth. 🙂

    • Hi Jenn! I’ve made this recipe several times and it’s always a hit. I’m doubling the recipe for a dinner party tomorrow, got a little distracted, and chopped the veggies super fine. When I dumped them into the fat in the pot, they almost looked puréed. I continued on, but I’m curious if this will this negatively affect the recipe? Do I need to start over? The sauce tastes a little different, but not sure if it’s just in my head. I want my guests to enjoy this dish as much as I always have. Thanks!

      • — Mary on November 15, 2022
      • Reply
      • Hi Mary, It will be perfectly fine! I definitely wouldn’t start over.

        • — Jenn on November 16, 2022
        • Reply
  • Delicious! It made so much that I set 1/2 aside and gave to my elderly neighbor who was very happy.

  • I made this for Christmas lunch and it was a hit. I followed the recipe and got my picky nephews to eat.
    It was time consuming but all worth it.
    Freezes well and tastes the same.

  • Absolute love this recipe ! Love the homemade sauce with garlic, onion, celery, carrot. I am lactose intolerant do I substituted the ricotta cream for lactose free cream cheese and used lactose free mozzarella, not as delicious as the real thing but works well! Turned out really really yummy, love it and will definitely be making it again 😋😋😋

  • This recipe was so delicious and it’s way better than spending so much money at a restaurant when you can make it at home and feed your entire family.

  • This was amazing, huge upgrade to my prior lasagne recipes!

  • I made this delicious lasagna for Christmas dinner and it was a huge hit! I think this will be a new tradition at my house.

  • My college aged kids hooked me onto this page and I haven’t left! Every recipe we have made has been delicious. I love the simple instructions. This recipe I made in stages as I only had time for a little here and there. We threw it together after dinner one night and cooked it the next. I also used regular noodles as that was all that was available. Fantastic! Just took some of the leftovers out of the freezer tonight and had it for dinner after following the reheating instructions. I think it might actually improve in the freezer…. thanks for another winner! (Chicken tenders, cashew chicken, Peruvian chicken have become staples here!)

  • Made this for Christmas Eve, it was a huge success!! Substituted the homemade sauce with jarred sauce from Trader Joe’s to save some time. And if you mess us on the layers, I sure did, it still comes out heavenly!!

    • — Martha Lampros
    • Reply
  • I have made this lasagne several times now. It is my new go to lasagne recipe. I have never used to no boil lasagne noodles before and I absolutely loved to taste and texture. These noodles tend to be a little thinner than the usual lasagne noodles which is so much better because you can really taste the filling.

  • Followed the recipe to a T…this will replace the one I’ve been using for 20 years!! All of your recipes are amazing, please keep them coming!

    • — Kelly Youngblood
    • Reply
  • I made this lasagna following the recipe exactly. This was my first time using oven-ready lasagna noodles, and they came out perfectly! The carrots brought lots of flavor to the party. Next time I am going to use half spicy Italian sausage and half mild to make it more interesting. Thanks for sharing this recipe; it was really good!

    • — Howie in Coachella, Ca
    • Reply
  • I made this recipe and it was absolutely delicious. Grating real parmesan cheese (I used the grater on my food processor) really added to the flavour.

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