Homemade Lasagna Recipe

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!

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!

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 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.

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.

The Fresh Cooky’s Tips for Making this Recipe for Lasagna

1. 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.
2. 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.
3. Room Temperature Ingredients: Use room temperature eggs and ricotta for a creamy filling that bakes evenly.
4. 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.
5. Layer with Purpose: Always start and end with a layer of sauce so noodles don’t stick to the pan.
6. 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.
7. Dollop Ricotta Mixture: Spread small dollops of ricotta across the noodles to avoid tearing and create smooth layers.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. Make Ahead: Lasagna gets better with time. Assemble it a day ahead and bake fresh, or fully bake and reheat for a crowd-pleaser.
14. 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

1. 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.
2. 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.

FAQS for this Classic Lasagna Recipe

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