Classic Lasagna
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Comforting, familiar flavors but refined—my all-time favorite lasagna layers oven-ready noodles, a rich meat sauce, veggies, and plenty of cheese.
I love this lasagna recipe because it beautifully combines the familiar flavors of the lasagna I grew up on with the refined taste of a restaurant-style dish. It’s also relatively easy to make, thanks to the use of oven-ready or no-boil lasagna noodles, which save time and effort while delivering a taste remarkably similar to fresh homemade pasta—a definite win! The noodles are layered with a flavorful meat sauce made with Italian sausage, vegetables, crushed tomatoes, and cream, as well as creamy ricotta, gooey mozzarella, and Parmesan cheese. Baked until bubbly and golden, it’s the perfect cozy dish for a crowd, and it reheats and freezes well, too. This is definitely my go-to lasagna recipe!
Table of Contents
“Best Lasagna recipe – ever! And that includes those prepared in notable Italian restaurants…Conversation at the dinner table was reduced to sighs of delight and the utterance of an occasional OMG or YUM.”
What You’ll Need To Make Lasagna
- Onion, Garlic, Carrots, and Celery: These vegetables are the base of the sauce, contributing to the depth of flavor.
- Italian Sausage: The key flavor component of the sauce, it adds richness and depth of flavor with its spices and fat content.
- Red Wine: Ådds acidity and complexity to the sauce.
- Canned Crushed Tomatoes: Provides body, acidity, and tomato flavor to the sauce.
- Heavy Cream: Added to the tomato sauce to balance the acidity of the tomatoes and wine.
- Thyme and Bay Leaves: These herbs contribute aromatic flavors to the sauce.
- Ricotta Cheese: Mixed with egg, cream cheese, and Parmigiano-Reggiano, used as a creamy layer in the lasagna, adding moisture and richness.
- Cream Cheese: Adds extra creaminess and tang to the ricotta mixture, and prevents the ricotta from becoming grainy when baked.
- Egg: Acts as a binder in the ricotta mixture, helping it to set and maintain structure when the lasagna is baked.
- Parmigiano-Reggiano: A hard, aged cheese that’s rich in flavor, added to the ricotta mixture and also sprinkled on top of the lasagna.
- Oven-Ready (No Boil) Lasagna Noodles: These noodles do not require pre-boiling, which means you don’t have to worry about them slopping around and sticking together, which is always an issue when using regular lasagna noodles to prepare lasagna. They absorb moisture from the sauce and cheese during baking, cooking to perfect tenderness. I like the Barilla brand.
- Mozzarella Cheese: Adds stretchy, melty texture to the layers of the lasagna.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
1. Make the Sauce
Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.
Pulse until minced but not puréed, so that they melt into the sauce.
Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.
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 of 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 and 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.
Stir and bring to a boil.
Reduce the heat and simmer until the sauce is thickened, about 20 minutes.
Add the sausage back to the pot.
Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.
2. Make the Ricotta Filling
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, then add the basil.
Pulse until the basil is finely chopped.
3. Assemble the Lasagna
Spread about 1-1/2 cups of sauce in the bottom of the baking dish.
Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.
Spread the ricotta mixture evenly over the noodles.
Sprinkle with 3/4 cup mozzarella cheese.
Repeat 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 1/4 cup 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 in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. 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 15 to 20 minutes before serving.
Frequently Asked Questions
Absolutely! The lasagna can be assembled and refrigerated up to 1 day ahead of time before baking. Allow a few extra minutes in the oven if baking from cold.
Yes, lasagna can be frozen for up to 3 months. If you choose to freeze it before baking, ensure it is thoroughly defrosted in the refrigerator for 24 hours before you follow the recipe’s baking instructions. For already baked lasagna, place any leftovers in a freezer-safe container, or cut it into individual servings. Each serving should be tightly wrapped first in plastic wrap and then in foil. To reheat, cover the lasagna with foil and warm it in an oven preheated to 325°F (165°C) until it is heated through.
Italian sausage is the best choice for this recipe because it is loaded with spices and herbs, such as salt, oregano, basil, fennel, garlic, and red pepper flakes. In contrast, ground beef is completely unseasoned, which means it lacks these built-in flavors. If you decide to use ground beef, I recommend amping up the seasoning by adding a mix of herbs and spices mentioned above.
Video Tutorial
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Classic Lasagna
Comforting, familiar flavors but refined—my all-time favorite lasagna layers oven-ready noodles, a rich meat sauce, veggies, and plenty of cheese.
Ingredients
For the Sauce
- 1 medium yellow onion, roughly chopped
- 5 garlic cloves, 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 garlic clove, 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 ounces 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.
- Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch 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 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 ¼ cup 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. 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.
- Make-Ahead Instructions: The lasagna can be assembled and refrigerated up to 1 day ahead of time before baking. Allow a few extra minutes in the oven if baking from cold.
- Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If you choose to freeze it before baking, ensure it is thoroughly defrosted in the refrigerator for 24 hours before you follow the recipe's baking instructions. For already baked lasagna, place any leftovers in a freezer-safe container, or cut it into individual servings. Each serving should be tightly wrapped first in plastic wrap and then in foil. To reheat, cover the lasagna with foil and warm it in an oven preheated to 325°F until it is heated
Pair with
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 slice
- Calories: 776
- Fat: 45g
- Saturated fat: 23g
- Carbohydrates: 47g
- Sugar: 9g
- Fiber: 4g
- Protein: 46g
- Sodium: 1812mg
- Cholesterol: 158mg
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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We made this recipe for New Year’s Eve and it will become my go-to lasagna recipe. It was delicious! It has depth of flavor with the veggies. I had never added cream cheese to the ricotta mixture for lasagna, and I was a bit nervous every about it, but it created a smooth cheese layer that really works with this dish. I used regular lasagna noodles, instead of the no-bake, and didn’t boil them, and they were perfectly cooked at the end of the cooking time. This recipe was even better the next day and my family loved it – thank you for posting and I look forward to making this dish in the future.
I made lasagna two nights ago. This recipe sounds great but one tweak that adds another element of delicious is to make a bachemel and dip the noodles into the bachemel sauce when assembling. Really takes it to another level.
This recipe was absolutely amazing! I love love love lasagna and have tried many recipes. This is by far one of the best! The only thing I did different to this recipe was added some fresh parsley. I love the freshness of parsley. Adding the extra ingredients to the ricotta made a huge difference also. That was definitely a bonus!
Thank you so much Jenn for sharing this delicious dish with us!
One thing I have learned from reading reviews and making your recipes, is to follow the recipe! Of course one can replace this ingredient with another, and so on, but let’s face it, we rely and love you, Jenn because you have done all of the work for us, and all we have to do is put it together!
I love how easy this lasagna is. I love that it has many veggies in the sauce making it healthy and substantial. I love that it can be made ahead and that it can be stored for later. This lasagna has a rich taste, without making one feel too full. My family loves it! I will make this again and again.
This is my new go-to lasagna recipe. It was absolutely delicious. The only thing I did different was swapping 1/2 lb of the sausage for ground beef because that’s what I had on hand. Next time I’ll make it as is. Thanks Jenn for another great recipe.
This is hands-down the best lasagna recipe I have made. It is packed with flavor and reheats beautifully. I love that sausage is the meat in this specific lasagna; it is savory, decadent, and is the ultimate comfort food.
Every single one of Jenn’s recipes is spot on and everything I make of hers comes with rave reviews from those I serve. This dish does not disappoint; it tastes like it has come from the best authentic Italian restaurant in town.
I served it with Jenn’s Big Italian Salad recipe as well as her Rosemary Focaccia on Christmas Eve. It was such a hit, we all agreed that this will be a part of our tradition moving forward. As a bonus, leftovers were as good, if not better! It’s like the gift that keeps on giving.
I made this lasagna on a Saturday for our Sunday family dinner. Everyone raved about it. The addition of cream cheese was different and made the filling extra creamy! Delicious! My new go to recipe! Thanks Jen!
Lasagne is one of those dishes where you almost always have a heavenly experience from start to finish. Depending on how much or little time you have or better yet want to invest determines the quality of your lasagne. What I love about this recipe is the time an effort that goes into the sauce. It’s such an integral part. Take the time to make it. A fun tip would be to add about a 1/4th teaspoon of cinnamon to the sauce. Cinnamon enhances the flavor of the tomato, and most people won’t know it’s there but will feel the warmth. 🙂
Hi Jenn! I’ve made this recipe several times and it’s always a hit. I’m doubling the recipe for a dinner party tomorrow, got a little distracted, and chopped the veggies super fine. When I dumped them into the fat in the pot, they almost looked puréed. I continued on, but I’m curious if this will this negatively affect the recipe? Do I need to start over? The sauce tastes a little different, but not sure if it’s just in my head. I want my guests to enjoy this dish as much as I always have. Thanks!
Hi Mary, It will be perfectly fine! I definitely wouldn’t start over.
Delicious! It made so much that I set 1/2 aside and gave to my elderly neighbor who was very happy.
I made this for Christmas lunch and it was a hit. I followed the recipe and got my picky nephews to eat.
It was time consuming but all worth it.
Freezes well and tastes the same.