The best homemade lasagna starts with thick layers of no-boil noodles, savory meat sauce, and three types of cheese. This classic family recipe delivers consistent, crowd-pleasing results every time, and it’s perfect for make-ahead convenience when you need to feed a hungry crowd.
If you love lasagna, try our Dutch oven lasagna or this ravioli lasagna for busy weeknights. Browse our easy pasta recipes for more Italian comfort food favorites.
Table of Contents
Before You Get Started
- Use a deep 9×13-inch dish and place it on a rimmed baking sheet. You’ll have thick, generous layers that fill the dish to the top, and the baking sheet catches any drips if the sauce bubbles over.
- No-boil noodles save time and work beautifully in this recipe. They soften as they bake and absorb moisture from the sauce. If you prefer regular lasagna noodles, boil them according to package directions, drain well, and use them in place of no-boil noodles. Reduce the oven temperature to 375°F.
- Drain the cooked meat well to prevent a watery lasagna. Excess fat and liquid in the sauce will make your lasagna soggy, so take a minute to drain thoroughly after browning.
- Create 3 layers of noodles with sauce and cheese between each. The pattern is simple: sauce on the bottom, then noodles, ricotta mixture, mozzarella, and repeat. You’ll end with a generous top layer of sauce and cheese.
Ricotta vs. Cottage Cheese
- Why this recipe uses ricotta: Whole milk ricotta has a thicker, creamier, smoother texture that holds up beautifully in layered lasagna.
- When to use cottage cheese: Small curd or whipped cottage cheese works as a lighter substitute. If it looks watery, strain it first to avoid adding excess moisture.
- The egg’s role: Helps the cheese layer set properly so it doesn’t ooze out when you slice. Can be omitted for egg allergies, but texture won’t be quite as firm.
Grandma’s Homemade Lasagna Recipe is a Cool Weather Classic
My mother-in-law serves an easy homemade lasagna for Christmas Eve dinner each year. Farm & Ranch Living magazine recently published Chi-Chi’s recipe with a few tweaks, and I just loved the updated version and had to share it here. It’s truly the best lasagna recipe ever!
How to Make Homemade Lasagna
Step 1: Make the Meat Sauce
- Brown the sausage, beef, and onion until it’s no longer pink (5-7 minutes). Drain well.
- Add garlic and tomato paste, cooking for 1 minute to deepen flavor.
- Stir in crushed tomatoes, tomato sauce, water, brown sugar, herbs, and seasonings.
- Simmer uncovered for 10-15 minutes until slightly thickened.
** Pro Tip: If you’re short on time, you can substitute 5-6 cups of your favorite jarred marinara for the homemade sauce. Just brown the meat, drain it, and stir it into the jarred sauce with Italian seasoning to taste.
Step 2: Prepare the Cheese Mixture
Stir together egg, ricotta, 1 ¼ cups Parmesan, and pepper until smooth.
** Quick Note: The egg helps the cheese layer firm up as it bakes, so your lasagna slices cleanly.
Step 3: Layer the Lasagna
- Spread 2 cups meat sauce in the bottom of a greased 9 x 13-inch dish.
- Add 3 no-boil noodles (they don’t need to touch or overlap).
- Spread ⅓ of the ricotta mixture over the noodles.
- Sprinkle with 1 cup mozzarella.
- Repeat layers twice more (sauce, noodles, ricotta, mozzarella).
- Top final layer with remaining sauce, mozzarella, and Parmesan.
** Pro Tip: Don’t worry if the noodles aren’t perfectly aligned. They’ll expand as they bake and fill in any gaps.
Step 4: Bake and Rest
- Cover tightly with greased foil (grease prevents the cheese from sticking to the foil).
- Place dish on a rimmed baking sheet and bake at 400°F for 30 minutes.
- Remove foil and bake 15-20 more minutes until browned and bubbly.
- Let rest at least 15 minutes before slicing. This step is critical for clean slices.
I made this for dinner last night and it’s the best lasagna I’ve ever had. Thanks for sharing!
– Nichole
Serving Suggestions
Pair the classic lasagna with Caesar salad, green salad with red wine vinegar dressing, garlic roasted broccoli, or roasted yellow squash.
Add garlic bread or homemade focaccia to complete the meal. Then, add oatmeal raisin cookies for dessert!
Storage, Freezing & Make Ahead
- Make-Ahead: Assemble unbaked lasagna, wrap tightly, and refrigerate up to 48 hours or freeze up to 3 months. Let refrigerated lasagna sit at room temperature 30-60 minutes before baking. Bake frozen lasagna covered at 400°F for 1 ½ hours, then uncovered for 20 more minutes.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
- Reheating: Cover loosely with foil and warm in a 350°F oven for about 30 minutes. Microwave individual slices for about 1 minute.
Frequently Asked Questions
What sauce is traditional for lasagna?
Traditional lasagna uses a meat-based tomato sauce (Bolognese-style) with ground beef or a combination of beef and Italian sausage. This recipe includes a from-scratch version, but you can also use 5-6 cups of your favorite jarred marinara mixed with browned, seasoned meat for a quicker option.
Do I need to boil lasagna noodles first?
Not if you use no-boil (oven-ready) noodles like this recipe does. They soften perfectly as they bake and absorb moisture from the sauce. If you prefer regular lasagna noodles, boil them according to package directions, drain well, and use them the same way, but reduce the oven temp to 375°F.
How do I prevent watery lasagna?
Drain the cooked meat thoroughly to remove excess fat and liquid. Let the sauce simmer until slightly thickened (don’t skip this step). Use no-boil noodles or well-drained boiled noodles, and always let the lasagna rest for at least 15 minutes after baking so the layers can set.
Can I use cottage cheese instead of ricotta?
Yes. Small curd or whipped cottage cheese works as a lighter substitute. If the cottage cheese looks watery, strain it before mixing with the egg and Parmesan to avoid adding extra moisture to your lasagna.
How long should lasagna rest before cutting?
Let it rest for at least 15 minutes after baking. This allows the cheese layers to firm up so your slices hold their shape and don’t slide apart. If you cut too soon, the filling will ooze out.
Can I freeze lasagna?
Absolutely. Assemble the unbaked lasagna, wrap it tightly, and freeze for up to 3 months. Bake from frozen (covered) at 400°F for 1 ½ hours, then uncover and bake 20 more minutes. You can also freeze baked leftovers for up to 3 months.
What’s the secret to the best lasagna?
Quality ingredients (San Marzano tomatoes if available), proper layering (don’t skimp on sauce or cheese), thorough draining of cooked meat, and patience. Let the sauce simmer to thicken, bake until bubbly and golden, and always rest before slicing.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Homemade Lasagna
Equipment
- 4-quart baking dish (deep 9 x 13-inch pan)
Ingredients
- 1 lb. bulk Italian sausage
- 1 lb. ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) can crushed tomatoes (we love San Marzano tomatoes if available)
- 1 (15 ounce) can tomato sauce
- ⅓ cup water
- 2 tablespoons brown sugar (reduce to 1 tablespoon for a less sweet sauce)
- 3 tablespoons chopped fresh parsley, plus extra for garnish
- 1 tablespoon dried basil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper, divided
- 1 large egg, lightly beaten
- 1 (15 ounce) container ricotta cheese
- 1 ½ cups grated Parmesan cheese, divided
- 4 cups shredded mozzarella
- 9 oven-ready "no-boil" lasagna noodles
Instructions
- Preheat the oven to 400°F. Grease a deep 9 x 13-inch baking dish; set aside. In a Dutch oven over medium heat, cook and crumble the sausage, ground beef and onion until the meat is no longer pink, 5-7 minutes; drain off the fat. Add garlic and tomato paste; cook and stir for 1 minute. Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt and ¼ teaspoon pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes. In a separate bowl, stir together the egg, ricotta, 1 ¼ cups of Parmesan cheese, and remaining ¼ teaspoon pepper.
- Spread 2 cups of the meat sauce in the bottom of the prepared baking dish. Layer with 3 noodles and ⅓ of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat sauce, mozzarella, and Parmesan.
- Cover with greased foil; place on a rimmed baking sheet (to catch drips if it bubbles over); bake for 30 minutes. Uncover; bake for 15-20 more minutes, or until browned on top and bubbly.
- Let stand at least 15 minutes before slicing and serving.
Notes
- Use a deep 9×13-inch dish and place on a rimmed baking sheet to catch drips.
- No-boil noodles work perfectly in this recipe. If using regular noodles, boil and drain them first.
- Drain cooked meat well to prevent watery lasagna.
- Brown sugar balances tomato acidity. Use 1-2 tablespoons based on your taste preference.
- The egg helps the cheese layer set properly for clean slicing.
- For a quicker option, substitute 5-6 cups jarred marinara for homemade sauce.
- Cottage cheese can replace ricotta. Strain if watery.
- Cover tightly with greased foil to prevent cheese from sticking.
- Rest lasagna for at least 15 minutes after baking before slicing.
- Make-ahead: Refrigerate unbaked lasagna up to 48 hours or freeze up to 3 months.
Nutrition
Almost 50 yrs old & made my first from scratch lasagna using this recipe. Twas for my BF’s family & they usually expect greatness. Lol! This recipe did NOT disappoint. Everyone absolutely loved it and there were plenty of leftovers to share. Will most certainly put this in regular rotation! Thanks!
– Christian
Originally published in February, 2021, this post was updated in December, 2025.
Can I freeze this after fully cooking?
I am making this lasagna today as well,I use to make lasagna when my 4 boys were younger, they are grown now with children of their own now, I use to whip this up in no time but as I’ve gotten older, I seem to forget what ingredients go into it. This recipe is right on. Yes you can freeze it after cooking.
Hi, Vanessa! Yes, you can freeze the leftovers in an airtight container for up to 3 months. Hope you enjoy the meal!
I made your recipe last night, absolutely delicious, my husband loved it, as I did. I did add an extra ingredient, eggplant. I had one to use, so I sliced it lengthwise, roasted it and layered it in with the noodles, delicious. It was every bit as good today. Thank you for sharing your recipe.
I bet that eggplant was delicious in the casserole, Patty! Thanks for taking the time to come back here and leave a note. 🙂
I had a question is there a way to make this with no meat just cheese?
Hi, Hali! Yes, you could probably just omit the meat, but it would just be a pretty small lasagna. If you’re looking for a vegetarian lasagna, here are two of you our favorites:
– https://www.theseasonedmom.com/quick-easy-vegetable-lasagna/
– https://www.theseasonedmom.com/spinach-lasagna/
My “no boil” noodles say to “Make sure each Lasagne sheet is exposed to sauce on all sides.“ Is it okay to have the layer of cheese better the noodles and sauce?
Hi, Linda! Yes, the noodles should be fine. There will be enough moisture in the dish to help them soften and cook. Hope you enjoy!
Do I need to thaw completely before baking?
Hi, Peggy! No, you don’t. If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 400° F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes (or until the pasta is tender and the dish is heated through).
If not using oven ready pasta do I omit the water? Or how would I adjust the recipe for fully cooked noodles?
Hi, PJ! That’s no problem. You don’t really need to adjust anything when preparing the lasagna with the cooked noodles. I would just tent the dish loosely with foil so that some of the steam can escape when the lasagna is in the oven. The no-boil noodles use the steam in the tightly covered pan to cook, but you don’t need that extra steam for pre-cooked noodles. I wouldn’t necessarily leave the dish uncovered the whole time, though, or the top will probably get too dark. That’s why a loose foil tent should be great. Hope you enjoy the dish!
Hi, I’m considering making this to freeze half of it. Do I cook it before freezing or after thawing? If I need to cook it fully beforehand, does it affect the cooking time after pulling it out of the freezer?
Hi, Kaley! Here are the full instructions for prepping ahead and freezing:
MAKE AHEAD
Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking.
HOW TO COOK HOMEMADE FROZEN LASAGNA
If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 400° F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes (or until the pasta is tender and the dish is heated through).
STORAGE
Leftover homemade lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
Hope that helps, and enjoy!
Almost 50 yrs old & made my first from scratch lasagna using this recipe. Twas for my BF’s family & they usually expect greatness. Lol! This recipe did NOT disappoint. Everyone absolutely loved it and there were plenty of leftovers to share. Will most certainly put this in regular rotation! Thanks!
I’m so happy to hear that, Christian. Thank you for letting me know! 🙂
Fiancé loved it! It was a little salty for me….so my suggestion is to leave salt out. Other than that, very good!
Thanks, Fred!
Can I use cottage cheese if I don’t have any ricotta cheese on hand?
Yes! You’ll want to use small curd or whipped cottage cheese if possible. If you don’t have either of those available, you’ll probably need to strain off some of the extra liquid from the cottage cheese if it seems really runny. Hope that helps, and enjoy!
I made this for dinner last night and it’s the best lasagna I’ve ever had. Thanks for sharing!
Yay! Thank you so much, Nichole!
Doesn’t include instructions for preparing sauce.
Hi! The detailed instructions for preparing the sauce and the rest of the dish are included in the printable recipe card at the bottom of the post. Specifically, you’ll find the sauce instructions in Steps 2-3. Hope that helps!
Best lasagna I’ve ever made!! My family absolutely loves it and it has been requested for birthday dinners! Does not disappoint! I followed the recipe exactly but used Rotel crushed tomatoes with green chilies for a little kick and everyone enjoyed. Thank you!
Yay! Thanks, Gail. I’m so happy to hear that!
I literally never write reviews but I 100000% sure this might be the best lasagna I’ve ever had. Note – I did add a variation of cheeses provolone, fresh mozzarella & shredded.
Yay! I’m so happy to hear that, Bella. Thank you!
Absolutely divine!
I added a bunch of grated veggies into the sauce as well.
My sister in law is the biggest fan of lasagna and she said it was the best lasagna she has ever tasted
Can you add a little heavy cream to make it like z pink sauce?
I think that would be great, Diana!
Can I use cottage cheese instead of ricotta cheese?
Hi Michele! We use whole milk ricotta cheese (rather than cottage cheese) in this recipe because it has a thicker, smoother, creamier texture. However, for a lighter choice, you can substitute with small curd or whipped cottage cheese. If the cottage cheese looks like it has a lot of liquid, strain it before combining it with the rest of the ingredients. Hope this helps!
i have made this recipe multiple times and it is my go to lasagne recipe now. Its so good!
Thank you, Tristian! We’re so glad you enjoy it.
I used 1lb spicy Italian sausage and 1lb of venison! Lots of fresh herbs! It turned out amazing!
We’re so glad you enjoyed it, Heather! Thank you for trying it out.