Ultimate Homemade Lasagna Recipe for Savory, Cheesy Layers

I first shared this lasagna years ago and have updated the recipe and steps to make it clearer and more reliable. The result is a lasagna that’s rich, balanced, and simple enough for a weeknight when you plan ahead.

Sausage lasagna recipe with ricotta cheese

After extensive testing with family, I landed on the balance below: a meaty tomato sauce, a creamy ricotta layer enriched with egg and Parmesan, plenty of mozzarella for stretch, and no-boil noodles for convenience and consistent texture.

How to make your lasagna The BEST Lasagna

Key lessons from recipe testing:

• Sauce is everything. A great meat sauce lifts the whole dish; don’t skimp.
• Use plenty of cheese. Ricotta should be creamy and generous; combine it with Parmesan and mozzarella for complexity and texture.
• Three cheeses are ideal: ricotta, Parmesan, and mozzarella.
• No-boil lasagna noodles are preferred here—they absorb sauce while baking and rarely turn soggy, plus they save time and effort.

Sauce is boss

You can use a quick doctored jar sauce if you’re short on time, or a long-simmered Bolognese for depth. Both will work in the lasagna; choose based on how much time you have and how rich you want the final dish to be.

Why I’m not using Béchamel

Traditional lasagna in some parts of Italy layers béchamel instead of ricotta. I prefer ricotta for its flavor and texture, and because it’s the way this family-style recipe has evolved. If you prefer a creamier, less cheesy lasagna, feel free to use béchamel instead.

Lasagna ingredients

Shopping list (quantities and full instructions are in the recipe section below):

• 1 batch of meat sauce (quick spaghetti-style or Bolognese)
• No-boil lasagna noodles
• Whole-milk ricotta
• 1 large egg
• Parmesan cheese (freshly grated)
• Sliced mozzarella
• Salt and pepper

How to make Homemade Lasagna

Overview:

1. Make the sauce: either a 30-minute elevated jar sauce or a longer Bolognese (about 90+ minutes).
2. Prepare the ricotta filling: ricotta, egg, grated Parmesan, salt and pepper.
3. Slice and shred mozzarella and additional Parmesan as needed.
4. Assemble layers in a deep 9×13-inch pan: sauce, noodles, ricotta, more sauce, mozzarella, Parmesan, repeating three times.
5. Bake at 375°F for about 60 minutes total (cover first half, uncover to brown the top).

Let’s go deep on this Lasagna

Use whole-milk ricotta for a rich, custardy layer. Mix 1½ pounds ricotta with 1 large egg, 1 cup freshly grated Parmesan, ½ tsp kosher salt and ¼ tsp black pepper. Taste and adjust before assembling.

Slice mozzarella from a block for best melting; divide into three even piles. Grate Parmesan and set aside.

Layering steps (in this order):

• Sauce: spread about 1 cup sauce across the bottom of a greased, deep 9×13 pan.
• Place three no-boil noodles over the sauce (they’ll expand).
• Spread one-third of the ricotta mixture to the edges.
• Add about 2 cups sauce, sprinkle 8 oz sliced mozzarella and ¼ cup Parmesan.
• Repeat the noodle→ricotta→sauce→mozzarella→Parmesan sequence two more times, finishing with sauce, a layer of Parmesan (under the mozzarella), then the remaining mozzarella on top.
• Cover with foil greased lightly so the cheese won’t stick, bake covered 30 minutes at 375°F, then uncover and bake another 20–30 minutes until bubbly and golden.

If desired, finish under the broiler for a minute or two to achieve browned, slightly crisp edges—watch carefully to avoid burning.

How long to cook Lasagna

Bake at 375°F for about 60 minutes total. Cover with greased foil for the first 30 minutes to trap steam and allow the noodles to cook. Remove foil and bake the remaining 20–30 minutes to brown the cheese. Let rest 10 minutes before slicing.

What to serve with Lasagna

A crisp salad, crusty bread or a roasted vegetable make excellent, balanced sides. Suggestions include simple green salads, garlic bread, roasted broccoli, or a baked Parmesan zucchini.

How to store and reheat Homemade Lasagna

Store covered in the refrigerator for 3–5 days. Reheat individual slices in the microwave covered until warm. To reheat a whole or large portion, cover with foil and bake at 350°F for about 30 minutes (add a tablespoon of water to the pan if several pieces are missing to prevent scorching).

Can homemade lasagna be made ahead of time?

Yes. Assemble through the baking step and refrigerate until ready to bake, or bake fully and reheat later. Sauce and the ricotta mixture can be prepared up to 24 hours ahead and kept covered in the fridge.

Can you freeze lasagna?

Yes. Freeze either unbaked or baked lasagna. Cool completely, wrap tightly in plastic wrap and foil, label, and freeze. To bake an unbaked frozen lasagna, thaw in the refrigerator overnight, remove plastic, cover with foil, and bake at 350°F (about 40 minutes covered, then 30–50 minutes uncovered until bubbly). To reheat a frozen baked lasagna, thaw in the refrigerator, then warm at 350°F until heated through.

Homemade Sausage Lasagna FAQs

More recipes like this one:

• Easy Cheesy Ravioli Lasagna
• The Best Baked Ziti
• Grandma Georgia’s Chicken and Rice Casserole
• Zucchini Lasagna
• Poblano, Corn, and Zucchini Lasagna
• White Lasagna with Chicken and Pesto

Ready to try it? Assemble thoughtfully, use a sauce you enjoy, and don’t be shy with the cheese. The recipe below gives exact quantities and step-by-step instructions to make a classic, crowd-pleasing homemade lasagna.