Why make my Lasagna Recipe? Because it’s a time-tested, reliable family favorite, passed down through generations from my Italian restaurant-owning Grandpa. This homemade lasagna stands out with par-boiled noodles, a creamy whole milk ricotta mixture, a rich Italian tomato meat sauce, and, of course, melty layers of cheese. Plus, I’ve included my best tips for avoiding watery lasagna!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
This Classic Lasagna Recipe Can’t Be Beat!
Growing up, lasagna-making was a ritual in our kitchen. My mom would spread all the ingredients across the counter, and I’d watch in awe as she carefully layered each one. She taught me to make vegetarian lasagna at a young age, and when I started cooking for my own family—including two growing boys with bottomless stomachs—I knew I needed to make it even heartier. That’s when I added a rich, flavorful meat sauce, blending Italian sausage and ground beef for the perfect balance of taste and protein.
The real magic, though, comes from my Grandpa Frank’s legendary spaghetti sauce—a secret family recipe from his Italian restaurant days. Trust me, making it a day or two ahead allows all those flavors to mellow and get to know each other. Don’t worry if you’re short on time—I’ll also share my favorite jarred sauce options.
One of the biggest complaints about homemade lasagna is that it can turn out watery or soupy. While it doesn’t ruin the dish, it makes it hard to serve and keeps the layers from holding together. Don’t worry—I’ll show you exactly how to avoid this so your lasagna is perfectly layered, hearty, and never soggy.
Success Tips for How to Avoid Watery Lasagna
- Cook your sauce properly: Simmer your sauce until it thickens slightly to avoid extra liquid pooling during baking.
- Sauté vegetables first: If adding fresh veggies like spinach or zucchini, cook them first to remove their natural moisture.
- Noodles: We will par-boil the noodles instead of boiling until al dente. They will finish cooking in the oven, soaking up excess liquid. After boiling, lay noodles flat on oiled baking sheets to cool and dry.
- Choose whole milk cheeses: Full-fat ricotta, mozzarella, and Parmesan help reduce wateriness compared to low-fat versions.
- Layering: Start and end with a layer of sauce to keep everything moist but not soggy.
- Let it rest: After baking, let the lasagna sit for at least 20-45 minutes. This helps the layers set and allows any excess liquid to reabsorb.
This recipe is perfect for feeding a hungry family on a weeknight or wowing a crowd when entertaining. I’ll share all my best tips to ensure your lasagna slices cleanly, tastes incredible, and has everyone coming back for seconds. Let’s get started!
Homemade Lasagna ingredients
Tomato Meat Sauce
- Sweet Italian Sausage & Ground Beef: The combination of both meats adds a deep, savory flavor that is classic in Italian lasagna.
- Onion & Garlic: Is it really Italian without these flavor boosters?
- Tomato Paste: Tomato paste adds a rich, deep tomato flavor.
- Pasta Sauce: You can use a homemade spaghetti sauce or your favorite jarred sauce! I like this one and this one. You can also make this quick marinara (yummy).
- Italian Seasoning: To season up the sauce to perfection.
- Fennel Seeds: This is optional, if you want a stronger fennel flavor. Usually, there will be fennel in the Italian sausage though!
- Kosher Salt & Black Pepper: To taste!
- Lasagna Noodles: I use a quality lasagna noodle here (not the no-boil type, I think these set up better). We’ll par-boil them and they will finish cookign in the oven, soaking up some of that delicious sauce!
Cheesy Filling
- Whole-Milk Ricotta Cheese: For the best taste, and to reduce watery results, I recommend using a whole-milk ricotta cheese.
- Parsley: Fresh or dried, whatever you have on hand!
- Eggs: To create a thick cheesy layer that stands up well in the oven.
- Mozzarella Cheese & Parmesan Cheese: I used a combination of whole milk (same reasons as above) mozzarella cheese and parmesan cheese for extra flavor!
Get the full recipe in the recipe card below.
Best cheese for lasagna
The secret to an unforgettable lasagna lies in using the right combination of quality cheeses. Start with whole-milk ricotta for the creamy filling – its rich texture and mild flavor create the perfect foundation. While some recipes suggest cottage cheese as a substitute, ricotta provides a more authentic taste and smoother consistency.
For the melty layers, choose blocks of whole milk mozzarella. Fresh mozzarella (super soft mozzarella) can work but it might make your lasagna more watery. Finally, finish with freshly grated Parmigiano-Reggiano!
Best sauce for lasagna
A great traditional lasagna should have a thick, rich sauce – and while store-bought sauce can work in a pinch, homemade sauce takes this classic dish from good to extraordinary! Let the sauce simmer until it’s reduced and slightly thickened.
Making the sauce a day or two ahead allows the flavors to develop and deepen, and makes the process easier, if you want!
How to Make Classic Lasagna
Step 1 – Prep the Noodles
Preheat Oven: Preheat to 375°F (190°C). Use a 9x13x2½” lasagna pan or larger. This is one I love.
Cook Lasagna Noodles: Bring a large pot with 5 quarts of water to a boil, adding one tablespoon of kosher salt. Cook noodles for 3 minutes, we are just par-boiling them, they will finish cooking in the lasagna. Drain and lay in single layers on a baking sheet sprayed lightly with oil. If you don’t have enough pans, lightly spray the noodles’ tops with spray oil and alternate the direction of the noodles, layering so they won’t stick. If they get stuck together, carefully submerge the stuck noodles in hot (tap hot) water until they come apart. Drain and use.
Step 2 – Make Meat Sauce
In a large Dutch oven, cook sausage, ground chuck, and chopped onion over medium heat until browned. Chop the meat up into small crumbles. Add minced garlic during the last few minutes, stirring until fragrant. Drain excess fat. *Note: if the ingredients are too dry while browning, add 1-2 tablespoons of olive oil to the pot. Stir in tomato paste, cooking for 1-2 minutes until slightly darkened.
Add pasta sauce, salt, black pepper, Italian seasoning, and fennel seeds (if using). Simmer on low, uncovered, for 5-10 minutes. Adjust seasonings as needed.
Step 3 – Prep the Cheese Mixture
In a medium bowl, mix ricotta, 1 cup mozzarella, ¼ cup parmesan cheese, ¼ cup parsley, beaten eggs, and salt until combined.
Step 4 – Assemble Lasagna
Spread 1 cup meat sauce in the bottom of the pan, or if you have extra sauce, use plain sauce instead.
Layer 3-4 noodles over the sauce, overlapping slightly.
Spread ⅓ of the ricotta mixture, sprinkle ¼ remaining mozzarella, 1-1½ cups meat sauce, and ¼ Parmesan cheese.
Step 5 – Bake
Cover with foil, spray with spray oil to prevent the cheese from sticking, or wait and add the cheese after removing the foil. I like to place the baking dish on baking sheet just in case it overflows.
Bake for 25 minutes, remove the foil, and bake for an additional 25 minutes (add cheese now if you haven’t already).
Let rest for 20-45 minutes before serving. This will help everything set up, and the slices will cut much cleaner.
How to layer lasagna
I typically do a 3 layer lasagna when I make it! Here is how the layering process goes:
- Sauce > noodles > ricotta cheese mix > cheeses
- Sauce > noodles > ricotta cheese mix > cheese
- Noodles > sauce > mozzarella and parmesan cheeses > bake
Do you cover lasagna when baking?
Yes! It is important to bake your lasagna covered for at least part of the baking process. I always top it with lightly oiled foil during the first 25 minutes of baking time, then remove it so that the cheese can get nice and bubbly. If you don’t cover your lasagna, the top layer of cheese will get overbaked!
How long to cook lasagna
I bake my lasagna recipe for 50 minutes in a 375°F oven! This is the perfect amount of time for the flavors to meld together, the noodles to get soft, and the cheese to get melty and gooey!
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Can you make lasagna ahead of time?
Yes! Assemble the lasagna ahead of time, cover it with foil, and store it in the refrigerator for up to a day, or freeze it (wrapped first in plastic wrap, then in foil) for up to 3 months. Allow a frozen lasagna to thaw overnight in the fridge before baking, or preheat to 375°F (190°C), keep covered, and bake for 60-75 minutes, removing foil in the last 10-15 minutes. Don’t forget to remove the plastic wrap before baking.
Homemade Lasagna Recipe Variations
- Meat Substitution: Replace sausage with additional ground beef, chicken, or turkey. Add ¼ – ½ teaspoon fennel seeds for flavor. You may use other percentages of meats (e.g. 85/15, 90/10). As you brown it, you may need to add 1-2 tablespoons olive oil to keep it from sticking.
- Pasta Sauce: If using homemade sauce, you’ll need 4½-6 cups. Adjust seasonings to taste. If using store-bought sauce, use a quality sauce. This is the one I like in a pinch. You’ll need 2 jars.
- Italian Seasoning: If you don’t have a blend, use 1 ½ teaspoons each of dried oregano and basil, with ½ teaspoon each of marjoram, rosemary, and thyme.
- Vegetarian: Replace the meat with sautéed mushrooms, spinach, and zucchini, or simply use a no-meat marinara sauce — this is how I loved it growing up.
- Spicy: Use hot Italian sausage and add red pepper flakes to the sauce.
Gluten-Free Lasagna
Making lasagna gluten-free is surprisingly simple! Everything in the recipe, except the noodles, is already gluten-free. Just swap out the regular noodles for a quality gluten-free lasagna noodle, and you’re good to go! This is my favorite brand.
Low-Carb Lasagna Option
For a low-carb twist, replace the noodles with slices of zucchini. To prevent excess moisture, salt the zucchini slices, let them sit for about 10 minutes, and then blot them dry with paper towels.
Another delicious option is to use 2-3 slices of all-natural deli turkey (not sliced too thin) in place of each noodle. This adds amazing flavor and keeps the dish hearty. You’ll need about 2 pounds of turkey for the recipe.
The Fresh Cooky’s Tips for Making this Recipe for Lasagna
- Par-Boil Your Noodles: Cook noodles for just 3 minutes, before draining. Or you may par-boil 3-5 minutes short of al dente; instead of becoming mushy while baking, they will become tender and flavorful.
- Cool Noodles Properly: Lay cooked noodles on oiled baking sheets so they don’t stick. If they do stick, separate them gently by running them under warm tap water.
- Room Temperature Ingredients: Use room temperature eggs and ricotta for a creamy filling that bakes evenly.
- Brown the Meat Properly: Cook your Italian sausage and ground beef thoroughly until nicely browned. This step enhances the flavor and removes excess moisture, preventing a greasy lasagna.
- Layer with Purpose: Always start and end with a layer of sauce so noodles don’t stick to the pan.
- Avoid Watery Lasagna: Sauté fresh veggies (if adding) like spinach or zucchini to remove excess moisture, and simmer your sauce until it thickens. Use whole milk cheeses—ricotta, mozzarella, and Parmesan—for a richer, less watery dish.
- Dollop Ricotta Mixture: Spread small dollops of ricotta across the noodles to avoid tearing and create smooth layers.
- Grate Your Cheese Fresh: Pre-shredded cheese contains anti-caking agents that prevent proper melting. Freshly grated mozzarella gives you those perfect melty, cheesy pulls.
- Season Every Layer: Don’t just rely on the sauce for flavor—season the ricotta mixture and meat sauce so every bite is perfectly balanced.
- Spray Your Foil: Spray the foil with cooking spray before covering, or wait to add the final cheese layer until after removing the foil, to prevent sticking.
- Resting Time is Key: Let the lasagna rest for 20-45 minutes after baking. This ensures clean slices and allows the cheese and sauce to set, while staying warm.
- Double the Cheese on Top: Save half the mozzarella for the top layer so it melts into a golden, bubbly crust that will wow your crowd.
- Make Ahead: Lasagna gets better with time. Assemble it a day ahead and bake fresh, or fully bake and reheat for a crowd-pleaser.
- Freeze Well: Slice leftovers into portions before freezing for easy reheating, whether it’s for one or the whole family.
What to serve with Traditional Lasagna Recipe
A perfect Italian dinner deserves perfect accompaniments, and lasagna pairs beautifully with several classic side dishes! Start with a loaf of crusty garlic bread, ideal for soaking up every last drop of the rich tomato sauce.
A crisp Italian chopped salad with a zesty Italian dressing makes an excellent accompaniment, or for added vegetables, consider serving roasted sweet potatoes and broccoli or roasted Brussels sprouts.
For dessert, don’t miss the opportunity to serve Italian pizzelle cookies, traditional Tiramisu or an Italian ricotta cake!
How to Store Homemade Lasagna
Lasagna is a superstar for meal prep—easy to store, freeze, and reheat! Here’s how to handle it:
- Fridge: Let lasagna cool, then cover it tightly or place it in an airtight container. Keep in the fridge for 3-5 days.
- Freezing: Wrap cooled individual slices or the whole pan in plastic wrap, then foil and placing in a freezer baggie. Store up to 2-3 months.
How long can lasagna sit out?
Lasagna can sit out for up to 2 hours before it needs to be refrigerated!
How long does lasagna last in the fridge?
Lasagna can last up to 3-5 days when stored properly in the refrigerator.
How to reheat lasagna
- From the Fridge: (remove plastic wrap)
- Oven: Preheat to 350°F (175°C), and remove from fridge while oven preheats. Cover with lightly sprayed foil, and bake for 20-25 minutes, uncovering for the last 5 minutes.
- Microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, then in 30-second intervals.
- From the Freezer:
- Thawed Overnight in Fridge:
- Preheat to 350°F (175°C), cover, and bake for 30-40 minutes. Uncover and bake for 5 more minutes until bubbly.
- Already Cooked Straight from Frozen:
- Preheat to 350°F (175°C), keep covered (remove any plastic wrap and rewrap with foil), and bake for 60-75 minutes, removing foil in the last 10-15 minutes.
- Thawed Overnight in Fridge:
How to Cook Uncooked Lasagna from Frozen
- Preheat Oven: Set to 375°F (190°C).
- Prepare: Remove lasagna from freezer, unwrap plastic, and re-cover loosely with foil sprayed with cooking oil.
- Bake Covered: Bake for 1 hour 30-45 minutes. Check the center—it should be hot and easily pierced (165°F/74°C). If still frozen, bake 10-15 minutes longer.
- Remove foil and bake for another 10-15 minutes to brown the cheese.
- Rest: Let sit for 20-45 minutes to set the layers before serving.
Kathleen’s Pro Tips:
- Thawing overnight in the fridge shortens bake time to 45-60 minutes.
- Place on a baking sheet to catch bubbling sauce.
- For individual portions, bake uncovered at 375°F (190°C) for 30-40 minutes.
FAQS for this Classic Lasagna Recipe
Watery lasagna usually results from not draining the noodles well enough, using overly watery sauce, and using lower fat cheeses. Make sure to drain noodles thoroughly, simmer your sauce until it’s thick, use whole milk cheeses, and let your lasagna rest for at least 20 minutes before cutting.
For best results, let your lasagna rest for 20-45 minutes after baking. This allows the layers to set and makes for cleaner slices. If you cut it too soon, the layers will slide apart and become messy! But they still taste good.
While both work, ricotta is traditional and provides a creamier, more authentic taste. Cottage cheese can make the filling watery unless you drain it first. If using cottage cheese, blend it smooth and mix with an extra egg to help it set properly.
Avoid these common mistakes when making lasagna: don’t oversaturate your layers with sauce, don’t skip the resting period, don’t use no-boil noodles without adjusting liquid content, and don’t worry! Learning how to make homemade lasagna is actually quite simple once you get the hang of it.
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Classic Lasagna Recipe
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Print Pin RateEquipment
Ingredients
- 1 pound lasagna noodles see Note 5
Tomato Meat Sauce
- 1 pound sweet Italian sausage see Note 1
- ¾ pound ground beef see Note 1
- ½ medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 36 – 48 ounces pasta sauce homemade or store-bought, see Note 2
- 1 ½ – 2 teaspoons Italian seasoning see Note 3
- 1 – 2 teaspoons kosher salt to taste, see Note 4
- ยผ – ยฝ teaspoons fennel seeds optional
- ยผ teaspoon ground black pepper
Cheesy Filling
- 16 ounces whole-milk ricotta cheese room temperature (15 ounces is fine if that is all you can find)
- ยผ cup fresh parsley (flat-leaf or curly) flat-leaf or curly or 3-4 teaspoons dried parsley
- 2 large large eggs beaten, room temperature
- 1 pound mozzarella cheese use whole milk for best results, shredded off the block; about 4 ยฝ cups, divided. See Note 6
- ยฝ – ยพ cup grated Parmesan cheese divided
- ยฝ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Use a 9x13x2½” lasagna pan or larger. This is one I love.
- Cook Lasagna Noodles: Bring a large pot with 5 quarts of water to a boil, adding one tablespoon of kosher salt. Par-boil the noodles for 3 minutes, drain or cook noodles according to package directions 4-5 minutes less than al dente. Drain and lay in single layers on a baking sheet sprayed lightly with oil. If you don’t have enough pans, lightly spray the noodles' tops with spray oil and alternate the direction of the noodles, layering so they won’t stick. If they get stuck together, carefully submerge the stuck noodles in warm – hot (tap) water until they come apart. Then drain well.1 pound lasagna noodles
- Make Meat Sauce:In a large Dutch oven, cook 1 pound sausage, ¾ pound ground chuck, and ½ chopped onion over medium heat until browned. Add 2-3 cloves minced garlic during the last few minutes, stirring until fragrant. Drain excess fat. *Note: if the ingredients are too dry while browning, add 1-2 tablespoons of olive oil to the pot. Stir in 2 tablespoons tomato paste, cooking for 1-2 minutes until slightly darkened.Add 36 ounces* pasta sauce, 1 – 2 teaspoon salt, ¼ teaspoon black pepper, 1 ½ – 2 teaspoon Italian seasoning, and ¼ – ½ teaspoon fennel seeds (if using). Simmer on low, uncovered, for 5-15 minutes, until thickened and not watery. Adjust seasonings as needed. *Note: If you like a saucy lasagna, add up to 48 ounces.1 pound sweet Italian sausage, ¾ pound ground beef, ½ medium onion, 3 cloves garlic, 2 tablespoons tomato paste, 36 – 48 ounces pasta sauce, 1 ½ – 2 teaspoons Italian seasoning, 1 – 2 teaspoons kosher salt, ยผ – ยฝ teaspoons fennel seeds, ยผ teaspoon ground black pepper
- Prepare Cheese Mixture: In a medium bowl, mix 2 cups ricotta, 1 cup mozzarella, ¼ cup parmesan cheese, ¼ cup parsley, 2 beaten eggs, and ½ teaspoon salt until combined.16 ounces whole-milk ricotta cheese, ยผ cup fresh parsley (flat-leaf or curly), 2 large large eggs, 1 pound mozzarella cheese, ยฝ – ยพ cup grated Parmesan cheese, ยฝ teaspoon kosher salt
- Assemble Lasagna: Spread 1 cup meat sauce in the bottom of the pan, or if you have extra sauce, use plain sauce instead.Layer 3-4 noodles over the sauce, overlapping slightly (see Note 5 about pan sizes and adjusting noodles to fit.)
- Spread ⅓ of the ricotta mixture, sprinkle ¼ remaining mozzarella, 1-1½ cups meat sauce, and ¼ Parmesan cheese. See notes for layering tips.
- Bake Lasagna: Cover with foil, spray with spray oil to prevent the cheese from sticking, or wait and add the cheese after removing the foil. I like to place the baking dish on baking sheet just in case it overflows. Bake for 25 minutes, remove the foil, and bake for an additional 25 minutes (add cheese now if you haven’t already).Let rest for 20-45 minutes before serving. This will help everything set up, and the slices will cut much cleaner.
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Notes
- Meat Substitution: Replace sausage with additional ground beef, chicken, or turkey. Add ¼ – ½ teaspoon fennel seeds for flavor. You may use other percentages of meats (e.g. 85/15, 90/10). As you brown it, you may need to add 1-2 tablespoons olive oil to keep it from sticking.
- Pasta Sauce: If using homemade sauce, you’ll need 4½-6 cups. Adjust seasonings to taste. If using store-bought sauce, use a quality sauce. This is the one I like in a pinch. You’ll need 2 jars.
- Italian Seasoning: If you don’t have a blend, use 1½ teaspoon each of dried oregano and basil, with ½ teaspoon each of marjoram, rosemary, and thyme.
- Salt Levels: Adjust based on the saltiness of your sauce. Some sauces might need more or less. Taste the sauce before you start layering so you can adjust it. Keep in mind that the cheeses add to the saltiness.
- Noodles: Most 9×13-inch pans will be too long for the lasagna noodles, so I layer 3-4 lengthwise, then cut one noodle to fit and complete the row width-wise. If preferred, you may substitute no-boil lasagna noodles instead of cooked noodles, adding ¼ – ½ cups of water to the sauce. You may have to adjust the layering according to the sizes. However, I prefer par-boiled real lasagna noodles for the best texture and taste.
- Cheese: Block mozzarella cheese works best for this recipe, versus fresh mozzarella as it’s harder to shred, but you can use either. Shredding your own cheese is always best, as it will melt the best, but for this recipe, because it bakes long enough, it will be fine.
- Refer to the post for more success tips, including avoiding watery lasagna, variations like Gluten-Free and Low-Carb, and more!
- sauce > noodles > ricotta cheese mix > cheeses
- sauce > noodles > ricotta cheese mix > cheese
- noodles > sauce > mozzarella and parmesan cheeses > bake
Storage, Freezing, Reheating and Make-Ahead Tips
- Fridge: Let lasagna cool, then cover it tightly or place it in an airtight container. Keep in the fridge for 3-5 days.
- Freezing: Wrap cooled individual slices or the whole pan in plastic wrap, then foil and place in a freezer baggie. Store for up to 2-3 months.
How to reheat lasagna
From the Fridge: (remove plastic wrap)
- Oven: Preheat to 350°F (175°C), and remove from fridge while oven preheats. Cover with lightly sprayed foil, and bake for 20-25 minutes, uncovering for the last 5 minutes.
- Microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, then in 30-second intervals.
How to Cook Uncooked Lasagna from Frozen
- Preheat Oven: Set to 375°F (190°C).
- Prepare: Remove lasagna from the freezer, unwrap the plastic, and re-cover loosely with foil sprayed with cooking oil.
- Bake Covered: Bake for 1 hour 30-45 minutes. Check the center—it should be hot and easily pierced (165°F/74°C). If still frozen, bake 10-15 minutes longer.
- Remove foil and bake for 10-15 minutes to brown the cheese.
- Rest: Let sit for 20-45 minutes to set the layers before serving.
Kathleen’s Cooking from Frozen Pro Tips:
- Thawing overnight in the fridge shortens bake time to 45-60 minutes.
- Place on a baking sheet to catch any bubbling sauce.
- For individual portions, bake uncovered at 375°F (190°C) for 30-40 minutes.
chellie
Pure comfort! I always forget how easy it is to make lasagna. I liked par-boiling the noodles instead of cooking them all the way, that saved some time and it was easier to handle.
So glad you loved it Chellie! Thanks!