Classic Lasagna
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This classic lasagna recipe layers a rich Italian sausage and tomato sauce with creamy ricotta, gooey mozzarella, and tender pasta for one seriously delicious lasagna.
I love this classic lasagna recipe because it has all the cozy, familiar flavors of the lasagna I grew up on, but it tastes like something you’d get at a nice Italian restaurant. The Italian sausage makes the sauce especially rich and flavorful, and a little cream cheese makes the ricotta filling extra smooth and creamy. I also use oven-ready noodles, which save the trouble of boiling a big pot of pasta and have a delicate texture that’s surprisingly close to fresh homemade pasta.
The lasagna takes some time from start to finish, but none of the steps are difficult, and you can assemble the whole thing ahead of time. It freezes beautifully, too.
“Best lasagna recipe—ever! Served with your fab Caesar salad. Conversation at the table was reduced to sighs of delight and an occasional OMG or YUM.”
What You’ll Need To Make Lasagna
- Onion, Garlic, Carrots & Celery: These aromatic vegetables form the base of the sauce, adding sweetness, savoriness, and depth of flavor.
- Italian Sausage: Adds richness and bold flavor. You can substitute ground beef—just amp up the garlic and Italian seasoning to compensate.
- Crushed Tomatoes, Red Wine & Heavy Cream: The tomatoes provide body and tang, the wine deepens the flavor, and the cream rounds it all out for a rich, well-balanced sauce.
- Ricotta, Cream Cheese, Egg & Parmigiano-Reggiano: These combine for a creamy, flavorful filling that bakes up smooth and rich (the cream cheese keeps the ricotta from getting grainy, and the egg helps it set).
- Oven-Ready (No-Boil) Lasagna Noodles: No need to pre-cook—these absorb the sauce as they bake. I like the Barilla brand best.
- Mozzarella: Melts into gooey, cheesy layers throughout the dish. Pre-shredded is fine—just go for whole milk for the best melt.
- Jump to the printable recipe for precise measurements
How To Make Lasagna
Prep the vegetables: Add the onion, garlic, carrots, and celery to a food processor and pulse until very finely minced, but not puréed. Taking the vegetables down this small helps them practically melt into the sauce. If you don’t have a food processor, it’s fine to chop by hand.
Brown the sausage: Cook the sausage in olive oil, breaking it up as you go, until lightly browned but not cooked all the way through. Transfer it to a plate. Don’t worry about getting it fully cooked at this point—it will finish cooking in the sauce.
Cook the vegetables: Add the minced vegetables to the same pot and cook until very soft, stirring frequently. You’re looking for them to soften without taking on much color.
Add the wine: Pour in the wine and scrape up any browned bits from the bottom of the pot. Continue cooking until most of the wine has been absorbed by the vegetables.
Simmer the sauce: Add the tomatoes, cream, and seasonings and bring to a boil, then reduce the heat and simmer until the sauce thickens.
Add the sausage: Chop the browned sausage into smaller pieces—large chunks can make the lasagna harder to layer and slice neatly—and return to the pot. Continue simmering until it’s cooked through and the flavors come together. Remove the bay leaves before assembling the lasagna.
Make the ricotta filling: Process the ricotta, cream cheese, egg, garlic, Parmesan, salt, and pepper until smooth and evenly combined. Add the basil and pulse just until finely chopped. Processing the mixture gives the filling an especially smooth, creamy texture.
Assemble the lasagna: Spread a layer of sauce over the bottom of the baking dish, then add the noodles, leaving a little space between them—they’ll expand as they cook. Layer with the ricotta filling, mozzarella, and more sauce, repeating until everything is used up and finishing with sauce and cheese on top. Be sure the top noodles are covered with sauce so they have enough moisture to cook properly.
Bake: Cover the dish tightly with foil and bake until the lasagna is hot and bubbling. Remove the foil and continue baking at the higher temperature until the noodles are tender and the top and edges are golden and puffed. Give the lasagna about 15 minutes to rest before cutting into it. This gives the layers time to settle and makes it much easier to slice and serve.
Video Tutorial
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Classic Lasagna
Ingredients
For the Sauce
- 1 medium yellow onion, roughly chopped
- 5 cloves garlic, 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 clove garlic, 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 oz shredded whole milk mozzarella cheese
- ¼ cup grated Parmigiano-Reggiano
Instructions
For the Sauce
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don’t work well in lasagna).
- 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
- 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
- Preheat the oven to 375°F (190°C).
- Spread about 1½ cups of sauce in the bottom of a 9 x 13-in (23 x 33-cm) 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 (90 g) 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 Parmigiano-Reggiano.
- 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 (205°C). 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.
Notes
Pair with
Nutrition Information
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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Made this recipe earlier this week. Was very tasty, however a little too salty for my liking and I like salty. Followed the directions and ingredients exactly, except used unsalted crushed tomatoes, which I had purchased by mistake. Will make again, cutting back on the salt. Looked exactly like the pic. By the way, I made this the evening before, covered and set in fridge overnight. Baked for a lunch I was hosting for noon the next day. Baked perfectly!
Jenn, cooked and tasted the leftover sausage meat the next day, it was really salty, that was my salty problem. Will try another brand next time. Thank you for another fabulous recipe!!
Hi Jen,
Thanks for your great recipes, they always turn out amazing. I am going to make this lasagna for my husbands birthday this week. (Along with your raspberry cheesecake recipe! ) Could you recommend a good budget-friendly wine to use ? We are not wine drinkers and I haven’t used it in cooking before either so I have no idea which one to use. Also will you be able to taste the wine in the lasagna ?
Thanks again!!
Glad you like the recipes, Marie! You can use any red wine — like Cabernet Sauvignon, Pinot Noir or Merlot — that is inexpensive but good enough to drink. I often buy the mini bottles sold in packs of four to use for cooking. And, no, you won’t be able to taste the wine when you eat the lasagna– it just adds depth to the flavors. Hope your husband has a great birthday!
Simply the best. I’ve made it 4 times over the winter season and it is now my go to lasagna recipe. Each time I make it, it gets easier. Just fabulous, thank you for posting!
Fabulous dish! This was a huge hit, everyone going back for seconds, some even went for thirds! 🙂
I love lasagna but due to some medical issues I am unable to tolerate ricotta. My only change to this delicious recipe was to make a bechamel sauce. The sausage Bolognese was also delicious and more preferable then the usual 3 meat mixture. The rosemary focaccia bread went perfectly with this dish.
The search for the best lasagna recipe has ended! Loved the sauce for it’s flavor and consistency. The addition of cream and a veggie mince offers the perfect foil to ameliorate the harshness of many all-tomato based sauces. The recipe comes together with ease and the no-bake pasta turned out well.
This is the best lasagna I’ve ever had. I made it with half sweet, half hot Italian sausage and it was delicious. I made the sauce the night before and assembled it all the day of. Easy, delicious, and a real crowd pleaser.
This lasagna is different than the recipe I’ve used for years, but I like this one better and so does my husband. I recently made this lasagna and doubled the recipe so I could put one in the freezer. I didn’t change anything about the recipe and don’t feel like I need to. It was great as is! Thanks Jenn for another great recipe!
I was convinced I would not like this lasagna due to the use of sausage. I made it for my husband and forced myself to try a bite. Two servings later I had to admit it definitely is the best meat lasagna I have ever eaten.
Hello,
I have to say that I love your website- I have made several recipes and have enjoyed every one- I can’t wait to get your cookbook when it’s finished!
I made this lasagne for Christmas Eve for my whole family- a huge hit! I’ll use this recipe every year. I am making this again & wondering if you think I could use 2 8×8 pans & freeze one to cook at a later date- there are only 3 of us & I don’t want it to got to waste- apologies if you’ve already answered this question- I started to look but ran out of time 🙂
Hi Anne, Yes, you can freeze it unbaked; when you’re ready to cook the lasagne, defrost in the fridge for 24 hours, then proceed with the baking instructions in the recipe.