Classic Homemade Lasagna Recipe

I love a classic homemade lasagna recipe, like this one.

Classic Homemade Lasagna l

This is hands down the best lasagna my lips have ever had the pleasure to come across. The sauce is made with San Marzano plum tomatoes, Italian sausage and just the right amount of herbs.

I only get to eat it once a year when Pat’s on one of his hunting trips {because he’s not the biggest fan of ricotta, I know right?}. So when he’s gone hunting is when I get to cook all the things us girls like… and that he doesn’t. And every time I make this recipe I think to myself… ‘dangggg I need to make this more often’… it’s that good.

The girls and I even had the leftovers the next night for dinner and they’re always good if not better then the night before. I swear something magical happens to Italian dishes in the fridge overnight.

Classic Homemade Lasagna l

So I know what this looks like. It looks like an obscene amount of ingredients. But as you scroll through… you’ll see it’s not really. Okay, maybe just semi-obscene.

Classic Homemade Lasagna l

So I start by chopping up a large yellow onion. I heated a large Dutch oven on medium heat with a tablespoon of olive oil and started to sauté those.

Classic Homemade Lasagna l

Then I smash, peel and mince up the two cloves of garlic and added that in with the softening onions.

Classic Homemade Lasagna l

Right after the garlic I threw in the pound of both ground Italian sausage and ground sirloin and just kept cooking it over medium heat.

Classic Homemade Lasagna l

Continue to cook the meat thoroughly until there is no trace of pink left; do not drain off the fat!

Classic Homemade Lasagna l

Then I measure and throw in the teaspoon of kosher salt, and a tablespoon of each dried basil, parsley flakes and oregano.

Classic Homemade Lasagna l

To make the sauce for this classic homemade lasagna, you’ll need 12 ounces of tomato paste, I know it seems like a lot… but trust me.

Classic Homemade Lasagna l

Scrape out and add all of the tomato paste into the pot.

Classic Homemade Lasagna l

Next you’ll need a large can of whole San Marzano tomatoes. These are like the corvette of tomatoes and they make for an excellent, less acidic sauce. And when making lasagna, I like to pull out the big guns.

Ps. you don’t have to buy a can that say ‘with basil’, it really doesn’t matter as long as they’re whole San Marzanos.

Classic Homemade Lasagna l

Now let’s make a hand-crushed sauce! Simply pluck out a tomato, hold it in your hand like so.

Classic Homemade Lasagna l

And squeeze the life out of it. I like to do this over the pot because they contain some juice and so the pot can catch the juices that squirt out. Add the crushed tomatoes and (of course any juices) into the pot.

And so now you can tell everyone that you make a hand-crushed tomato sauce. They’ll be impressed and you’ll feel A-W-E-S-O-M-E!

Classic Homemade Lasagna l

Next, pour any remaining sauce out of the can and then I add 1/4 cup of water back into the can to loosen any sauce that’s still clinging to the sides. I swirl the water around and pour all of that in to the pot as well.

Classic Homemade Lasagna l

Then, stir until the ingredients are all combined. Smells heavenly.

Classic Homemade Lasagna l

Reduce the heat to low, put a lid on it and let it simmer for 45 minutes, I stirred it only occasionally.

Classic Homemade Lasagna l

While that’s simmering away on the stove-top I grated the 16 ounces of mozzarella cheese. I reserved 1/2 cup for the ricotta and popped the rest into the fridge.

Classic Homemade Lasagna l

Then I moved on to making the ricotta filling. I start with 3 cups of whole milk ricotta. I like to use whole milk ricotta because it’s rich and more authentic. But if you want to use… the other kind {aka cottage cheese}… then go on right ahead. I won’t judge.

Classic Homemade Lasagna l

To that I cracked a couple of eggs and added a half teaspoon of black pepper.

Classic Homemade Lasagna l

Then I tossed in two tablespoons of fresh chopped parsley. I’m using fresh in the filling so the green specks stand out in the sea of red and white, ya dig?

Classic Homemade Lasagna l

And then lastly I add in the half cup of  both grated Parmesan and Mozzarella.

Classic Homemade Lasagna l


Classic Homemade Lasagna l

…until everything is incorporated. Depending on how much time you have left on the sauce, you might want to put it in the fridge too.

Classic Homemade Lasagna l

Once the sauce has finished simmering, I like to set up a lasagna making station. Keeps me organized and I like need that.

Classic Homemade Lasagna l

First let’s talk noodles. These noodle sheets are the bomb! Yup I said it. Who wants to boil noodles only to have them tear and who wants to dirty one more pot? Not this girl. These noodles don’t need to be boiled! Just simply lay and build, layyyyy and build. These sheets not only fit perfectly but they also shave off a lot of time in lasagna making so I highly recommend using them!!

Let’s build this classic homemade lasagna, shall we?

Classic Homemade Lasagna l

So I lightly oiled my baking dish. Scooped out about a cup of sauce and schmeared it all around. Then I layered like this; Noodles, 1/3 of the ricotta mixture, then a cup and a half of sauce.

Classic Homemade Lasagna l

Spread the sauce around and top with a 1/2 cup of grated Mozzarella.

Classic Homemade Lasagna l

Layer again… noodles, 1/3 of the ricotta mixture, then another cup of sauce and a sprinkle a 1/2 cup of Mozzarella.

Classic Homemade Lasagna l

Noodles again… remaining ricotta mixture…

Classic Homemade Lasagna l

Next a cup of sauce again.

Classic Homemade Lasagna l

Then one final noodle layer… remaining sauce and then dump the remainder of the Mozz all over the top. Bake in a preheated 375 degree oven for 30 to 40 minutes rotating the pan half way through.

Classic Homemade Lasagna l

Boom. Classic homemade lasagna, baby.

Classic Homemade Lasagna l

Multiple layers of deliciousness are going on in this classic homemade lasagna!

Classic Homemade Lasagna l

Yup, I ate this monster of a piece and the salad. Hey I’m a hunters widow and it’s how I cope.


Enjoy! And if you give this Classic Homemade Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Classic Homemade Lasagna l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 10

Classic Homemade Lasagna

Classic Homemade Lasagna
Delicious. Cheesy. Classic. Layers of homemade sauce, with ricotta, mozzarella cheese and noodles baked until perfection.
Prep Time 1 hour 35 minutes
Cook Time 30 minutes
Total Time 2 hours 5 minutes


  • 1 pound ground sirloin
  • 1 pound ground Italian sausage
  • 1 large yellow onion, chopped
  • 2 whole garlic cloves, smashed, peeled and minced
  • 1 teaspoon kosher salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 (28 ounces) can whole San Marzano tomatoes
  • 12 ounces tomato paste
  • 1/4 cup water
  • 3 cups whole milk ricotta
  • 2 whole eggs
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 4 cups (16 ounces) grated Mozzarella cheese, divided
  • 16 Flat "No Boil" lasagna noodles


For the Sauce:

  1. In a large Dutch oven or pot over medium heat; sauté chopped onion in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat browned.
  2. Measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano.
  3. Add in the 12 ounces of tomato paste.
  4. Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices) and add it to the pan. Add any remaining sauce from the can. I like to add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.
  5. Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes.
  6. While the sauce is simmering make the ricotta mixture.
  7. In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.
  8. To Assemble the Lasagna:
  9. Lightly coat a 13x9 baking pan with olive oil and preheat your oven to 375 degrees.
  10. Spread 1 cup of sauce on the bottom of the baking pan.
  11. Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture {spread it out}. Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 to 3/4 cup of Mozzarella.
  12. Layer 2: 4 Noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 to 3/4 cup of Mozzarella.
  13. Layer 3: 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce (no cheese).
  14. Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so of Mozzarella.
  15. Bake the lasagna for 30-40 minutes (rotating the pan halfway through) or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

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139 Responses to “Classic Homemade Lasagna Recipe”

  1. #
    Anna @ Hidden Ponies — November 5, 2012 at 7:03 am

    Classic lasagna will always be one of my favourite things too, and I love it with the ricotta or cottage cheese while my husband is also not a fan – not how he grew up eating lasagna or some silly thing 🙂 This looks absolutely fabulous!

  2. #
    Heather @ Heather's Dish — November 5, 2012 at 7:09 am

    Oh sweet heaven this looks perfect! I could just face dive into that pan…

    • simplyscratch replied: — November 6th, 2012 @ 4:54 am

      HAAAA-HA! I could too!

  3. #
    Kathryn — November 5, 2012 at 10:23 am

    I’m a complete lasagne-obsessive and always on the hunt for my perfect version. Can’t wait to give this a try!

  4. #
    Sally @ Sallys Baking Addiction — November 5, 2012 at 10:50 am

    i LOVE a good classic too Laurie! A classic pair of brown boots in the fall, a classic pumpkin pie at thanksgiving, and a classic red nail polish – all will take you far if life. Just as so, a classic homemade lasagna will steal hearts, live in families for ages, pass down through generations, and make hungry tummies happy. I love this post! Your lasagna looks perfect! I want some for breakfast lol.

  5. #
    Rina@Itheecook — November 5, 2012 at 12:07 pm

    So easy! I make mine the same way with the same no bake noodles. They are genius!

    • simplyscratch replied: — November 6th, 2012 @ 4:54 am

      They pretty much are Rina! 🙂

  6. #
    Blog is the New Black — November 5, 2012 at 12:37 pm

    Laurie, this looks incredible. I haven’t’ made a lasagna in so long. No I want to make one to freeze for weeknight meals!

  7. #
    Kayle (The Cooking Actress) — November 5, 2012 at 1:54 pm

    This lasagna looks like perfection!!!

    And um I adore Pillow Talk, def. in the top 3 of my favorite classic movies 🙂

  8. #
    Judith — November 5, 2012 at 2:00 pm

    It looks delicious and you just gave me an idea for what I am going to eat tomorrow.
    Maybe an idea that your husband will like. Make a bechamel sauce and put like a cup of some nice homemade pesto through it. It is delicious and mine does like it.

  9. #
    Jeneille — November 5, 2012 at 2:29 pm

    This looks amazing! I love lasagna. Must try this recipe

  10. #
    Bev @ Bev Cooks — November 5, 2012 at 2:47 pm

    I cannot BELIEVE what I’m looking at. My whole life just stopped. YUM.

  11. #
    Meagan @ A Zesty Bite — November 5, 2012 at 3:34 pm

    I love the classics as well!

  12. #
    Robin — November 5, 2012 at 4:03 pm

    My household doesn’t like ricotta either, but we love lasagne so I use 3 cups of cottage cheese and mix it with 2 eggs in the blender.

  13. #
    Mandie @ Oh So Decadent — November 5, 2012 at 4:13 pm

    Love the idea of using italian sausage in lasagna, I think that must make the flavor out-of-this world! I’m like your husband, in that I’m not a fan of ricotta, but I will definitely be trying this with my ricotta-less lasagna!

  14. #
    Morgan — November 5, 2012 at 4:23 pm

    Wow! This looks ahhhmazing. I never have though to put Italian sausage in the meat sauce. I can imagine it’s brilliant. Thanks for the recipe 🙂

  15. #
    Steph (Poupette in the Kitchen) — November 5, 2012 at 4:40 pm

    Ooooh! Those look really good 🙂 I usually make mine with a Bechamel-based cheese sauce, so I’m quite curious about the ricotta mixture! I will try this ASAP 🙂
    Also curious about the Italian sausage, I normally use only beef. It looks a little orange, did you use hot or sweet sausage? I guess it’d be delicious with both anyways…

    Fun trick if you’re interested: if you make your own pasta dough, you could throw in chopped fresh herbs before rolling it out. Adds an extra layer of flavor 😀

  16. #
    Cassie | Bake Your Day — November 5, 2012 at 4:52 pm

    Isn’t there just something about the classics? I couldn’t agree with you more here. This is one gorgeous lasagna, Laurie!

  17. #
    Ann — November 5, 2012 at 5:05 pm

    Mmmm looks delicious! I started putting Italian sausage in my lasagna a couple years ago and can’t imagine ever going back to just beef again. It really adds something! Classics are the best. 🙂

  18. #
    Kari@Loaves and Dishes — November 5, 2012 at 8:28 pm

    Who needs a man around when you have this bowl of comfort? Okay, I still like my man around; but the lasagne would sure help when he’s not.

  19. #
    Helen — November 5, 2012 at 8:29 pm

    Looks so good! Putting this on my list to make soon!!

  20. #
    Rachel @ Baked by Rachel — November 5, 2012 at 9:00 pm

    You brought back the lasagna craving I was having the other day and somehow managed to forget about. Oooh I want some. And btw, I’ve never heard of that movie. Weird?

  21. #
    Georgia @ The Comfort of Cooking — November 5, 2012 at 10:45 pm

    I love a classic lasagna and yours looks perfect! I can practically taste those delicious layers of saucy pasta goodness through your photos!

  22. #
    Julie @ Table for Two — November 6, 2012 at 12:22 am

    you can’t ever say no to a classic!! i’m now craving lasagna..definitely need to make some soon. you know, you make lasagna (one of the hardest things to photograph nicely) look AMAZING. gorgeous!! that’s very hard! i’ve never heard of pillow talk either LOL i thought you were actually talking about pillow talk 🙁 i suck, i know.

    and yes, san marzano tomatoes are KEY!!!

    • simplyscratch replied: — November 6th, 2012 @ 4:47 am

      Julie you ain’t kiddin’! I was sweating the whole time I was slicing… and removing… and garnishing… My girls were starving and begging me to hurry!

      So thanks, I appreciate it! XO!

  23. #
    Julia {The Roasted Root} — November 6, 2012 at 12:23 am

    MMMMMMMMMMMacDreamy! Lasagna has always been one of my favorite dishes…it’s only downfall is the time you have to anxiously wait while it’s working its magic in the oven. Your recipe looks so thick, hearty and deeelish! I’m always looking for ways of changing up my favorite foods, so I’ll let you know once I try your recipe. And I completely agree – Italian food gets 10 times better overnight!

  24. #
    Lauren@LittleYellowKitchen — November 6, 2012 at 1:00 am

    Oh man. Lasagna leftovers are the BEST. I wish it was so darn time consuming but I swear it’s worth it every time. This looks great!

  25. #
    Maura @ My Healthy 'Ohana — November 6, 2012 at 1:19 am

    I love the step by step instructions, thanks!! If you say it’s good, then it must be just delicious 🙂 I’ve loved all the recipes I’ve made from your blog, especially the lemon blueberry cake!!

    • simplyscratch replied: — November 6th, 2012 @ 4:48 am

      Aw thanks Maura! Glad to hear it 🙂

  26. #
    Lana @ Never Enough Thyme — November 6, 2012 at 1:58 pm

    You just can’t beat the classics! And a good, classic lasagna should be in every cook’s recipe box. Thanks for sharing yours!

  27. #
    Krysten @ Mrs. Schwartz's Kitchen — November 6, 2012 at 4:37 pm

    I’m a hunter widow as well..two weeks in a row. Mr. Schwartz is heading to Montana from Thursday to Wednesday next week. Looks like I will be eating lasagna by myself! : )

  28. #
    Erin @ Dinners, Dishes and Desserts — November 6, 2012 at 4:38 pm

    Can’t wait to make this! My hubby isn’t a huge lasagna fan, but he will have to suffer through, so I can try this!

  29. #
    Dee — November 6, 2012 at 8:13 pm

    OMG! That looks amazing! I’ve always been scared to use “no boil” lasagna but i’ve gotta try it!

  30. #
    Maria — November 7, 2012 at 1:39 am

    Looks wonderful. I always use these noodles but cover with foil for most of the baking time.. I always thought this was necessary for cooking the noodles? No?

  31. #
    Chung-Ah | Damn Delicious — November 7, 2012 at 9:33 am

    I absolutely love the “no boil” lasagna noodles. It’s such a godsend. And this classic lasagna dish is amazing! It’s definitely comfort food at its best!

  32. #
    Rachel Cooks — November 7, 2012 at 1:05 pm

    Do you know how badly I’ve been craving lasagna with this pregnancy?! I’m not even kidding–I could eat it for bfast lunch and dinner. And I’ve only had it once! Oh you are killlling me. Looks so amazing!

  33. #
    Jillian Marie — November 7, 2012 at 2:50 pm

    What brand and where did you get your lasagna pan? It looks like the perfect size. Also, can I find those lasagna noodles at any grocery store? Can’t wait to try this. Thanks for the awesome post!

    • simplyscratch replied: — November 7th, 2012 @ 2:58 pm

      Hi Jillian! I the pan is made by Anchor and yes those noodles I picked up at the grocery store so you should be able to find them without any problem. Enjoy! 🙂

  34. #
    Bob — November 7, 2012 at 11:31 pm

    Looks awesome, I love home-made lasagna, I’m drooling just looking at these pics.

  35. #
    Lauren @ Part Time House Wife — November 9, 2012 at 12:00 pm

    I was at work the other night and was told by a co-worker {that shall remain nameless} that the lasagna I posted looked awesome….and then she said, oh wait…that wasn’t you that was Laurie, Laurie’s lasagna looks awesome! lol

  36. #
    simplyscratch — November 10, 2012 at 9:05 pm

    *UPDATE* Pat got home from his hunting trip and was really hungry so talked him into trying a piece. And he said it was the best lasagna he’s ever had…. ricotta and all!! See miracles DO happen! Now I can make it for all of us when he’s NOT hunting! WIN-WIN!

  37. #
    Christina — November 11, 2012 at 4:00 am

    I do not understand why someone would put cottage cheese in lasagne.
    My mom used to make tofu lasagne, and I tried to get the tofu out of each bite. Silly girl. 🙂
    I just looked up how to spell “lasagne” and discovered that one spelling is singular (-na) and one is plural (-ne). I learn something new every day. 🙂 Yes, I am a nerd.

  38. #
    kita — November 25, 2012 at 7:32 pm

    Wont lie, every time I get to the scrape out the tomato paste step into the cooked meat, I want to quit and just dig in. This lasagna looks killer. 😀

  39. #
    Maxine — November 27, 2012 at 4:16 pm

    I made this for my hubby and our roommate AFTER they came home from hunting. They were speech-less. Thumbs up for you!

    This was honestly delish. I’m going to try and made homemade noodles next time.

  40. #
    Karen — December 2, 2012 at 4:03 am

    This is the best lasagna I’ve ever made! I like a little sweeter sauce so I added a few shakes of worcestershire sauce and a tsp. brown sugar.

  41. #
    Jillian — January 8, 2013 at 12:28 am

    I’ve made this twice and it is great! Thank you so much for sharing!!

  42. #
    Shannon — January 21, 2013 at 1:01 am

    I’m trying to make lasagna for the first time tonight, and this really helped guide me. I am using your directions for the cheese and noodles, but using my husband’s amazing homemade spaghetti meat sauce instead of the recipe here for the meat filling. I used too big of a pan (it was the deepest pan that we had), so only got two layers of noodles. It is in the oven now and I’m looking forward to it!

  43. #
    Becki Sue — January 24, 2013 at 2:43 pm

    Outstanding recipe. I swear, this tasted like restaurant quality lasagna. Maybe even better. My husband is gobbling up the leftovers.

    • simplyscratch replied: — January 27th, 2013 @ 12:18 am

      Hi Becki Sue! I truly love this recipe and I’m so glad you loved it as well!

  44. #
    Shelley — April 19, 2013 at 12:36 pm


  45. #
    Samantha — May 5, 2013 at 11:08 am

    I made this recipe last night. It was wonderful! I think this will be my “go to” lasagna recipe from now on.

  46. #
    Jaclyn Howe — September 25, 2013 at 11:40 pm

    Just to let you know this website is fantastic. I haven’t tried the recipe yet but the way you have the instructions lay out, also with pictures, makes it easy to follow and not complicated at all unlike some other websites. Cant wait to try this recipe out.

    • simplyscratch replied: — September 26th, 2013 @ 10:01 pm

      Thanks Jaclyn! I can’t wait to hear about which recipe you try first 🙂

  47. #
    Nora :-) — December 4, 2013 at 8:23 pm

    I’m trying to teach my son how to cook, he just turned 16. I told him there is nothing like a man who knows how to cook! It will come handy in the future when dating!
    Could you add me to your mailing list for your blog? For some reason I was having trouble with it.

    • simplyscratch replied: — December 4th, 2013 @ 9:22 pm

      No prob! You’ll just need to confirm when the email shows in your inbox 🙂

  48. #
    Angie Ogden — January 3, 2014 at 5:36 pm

    Made this for Christmas dinner and my WHOLE family loved it, even my Mom who is really picky about things being too spicy or too ‘tomatoey’! I will definitely be making this again!

    • simplyscratch replied: — January 3rd, 2014 @ 6:06 pm

      I’m so glad Angie! It’s one of my favorite recipes!

  49. #
    Candice — January 12, 2014 at 1:57 pm

    Thank you so much for this recipe! This was the first time I’ve made lasagna and I searched online for awhile looking for a classic recipe with ingredients I could find here in Italy. The only thing I had to substitute was Italian sausage – I used ground pork instead and added a little bit of fennel seeds. My Italian husband loved it(!) and I gave some to our nonni and they just called and loved it as well! Where we live in Tuscany, the norm is to use a béchamel sauce and I like the light ricotta version much more. Again, grazie mille!

    • simplyscratch replied: — January 12th, 2014 @ 6:13 pm

      I’m so glad Candice! I’m going to have to look into the bechamel version… sounds decadent and delicious! Thanks for stopping by and leaving a comment!

  50. #
    Karen ORourke — February 9, 2014 at 4:51 pm

    The recipe calls for 4 cups of mozzarella. I made this tonight and only counted 2 1/2 cups. Am I going crazy or is this an error.

    • simplyscratch replied: — February 10th, 2014 @ 3:50 pm

      Hi Karen! I guess they’re heaping half cups 😉 I do grate up 16 ounces of Mozzarella and divide it up among the layers but I’ll make the change in the recipe to reflect that so it’s much more clear. Thanks!

  51. #
    marco — February 27, 2014 at 3:48 pm

    quite interesting blog. It’s interesting to see how much lasagna is popular in the world. For whoever could be interested I posted my Italian mom recipe of lasagna in

  52. #
    Brian Ciesemier — March 8, 2014 at 8:22 pm

    My wife and I had a lasagna cook off. Her mother recipe vs. yours. You kicked butt. Fantastic gravy taste. Perfect in my opinion. I used spicy Italian sausage. Wonderful recipe. Thank you. Going in my favorite recipe file. We will make many times again.

    • Laurie McNamara replied: — March 11th, 2014 @ 1:29 am

      Haha that’s awesome!! So glad you liked it and won! 🙂

  53. #
    Branden Hubbard — March 10, 2014 at 8:48 pm

    I have made this now two times. the first time instead of the water I added beef broth and now the second time I use red wine. this is by far the best pasta sauce recipe I have found.

    • Laurie McNamara replied: — March 11th, 2014 @ 1:21 am

      That’s awesome to hear! Thanks Branden!

  54. #
    Tammy — April 13, 2014 at 1:56 pm

    Did everything like this but added sugar to sauce. And cheese used ricotta and cottage and added alittle cilantro mixed w parsley. Didn’t have no boil noodles. I need to try those. Reminded me of my grants lasagna! Awesome!!!!!

  55. #
    Marisol P. — July 3, 2014 at 12:44 am

    I will be preparing this dish for my date, he’s a Garfield fan (yes, the cat) and what better way to impress a man, right? Wish me luck, ladies!!!

  56. #
    Tania R — August 18, 2014 at 3:11 pm

    I have made this twice already and it is amazing! Thank you…making it again today.

    • Laurie McNamara replied: — August 18th, 2014 @ 11:09 pm

      Yay! This is my one of our favorites 🙂

  57. #
    Vanessa — October 4, 2014 at 12:50 am

    mmmm looks delicious!

  58. #
    Vanessa — October 4, 2014 at 12:53 am

    Believe it or not I’ve never tried Lasagna in my life and for some reason I always assumed it was a fish based meal, and I don’t really like fish food. I just went through ingredient list and surprise! lol Though the recipe looks a little too hard for my skills, I may be good in cooking games like in but the actual cooking skills… not really lol. Anyway, I decided to give it a try 🙂 thanks for the recipe!

  59. #
    MsMack — November 24, 2014 at 10:34 pm

    What brand of lasagna noodle do you use please, and how many does this recipe serve? Thanks

    • Laurie McNamara replied: — November 25th, 2014 @ 12:58 pm

      I use Barilla (details on these are in the post) and it serves around 10.

  60. #
    Margaret — December 6, 2014 at 6:46 pm

    I have used no bake noodles before and love them. I know the sauce can be made ahead but can I assemble the lasagne the day before with the no bake noodles?

    • Laurie McNamara replied: — December 21st, 2014 @ 10:16 am

      Yes! I would just make sure the sauce has cooled completely before assembly. Also it may take a little longer in the oven if it comes straight from the fridge. Enjoy!

  61. #
    Lee Chanona — December 7, 2014 at 2:47 pm

    OK, looked at many, this one took my fancy, in the oven for 30/45 min, will let you know! Thanks..

  62. #
    Frank Murray — December 15, 2014 at 4:06 am

    This is a very good recipe and it worked well for me.I usually add a glass of a robust red wine to the Bologese sauce mixture, I find this adds a little extra flavouring.When I have covered everything with grated cheese I like to decorate it with tomato slices. Red wine and tomato slices are optional as it is very god without these.

  63. #
    Kathy — December 20, 2014 at 4:20 pm

    Can I make this ahead of time and pop it in the oven one hour before dinner? I made it once before and absolutely loved it! I want to do it for a holiday dinner but I don’t want to make it in front of guests. Thanks!

    • Laurie McNamara replied: — December 21st, 2014 @ 10:32 am

      You sure can! I would just make sure the sauce has cooled completely before assembly. It may take a little longer in the oven if it comes straight from the fridge so you may need to bake it for a little longer than suggested. Enjoy!

  64. #
    Stacey — December 21, 2014 at 8:06 pm

    When crushing the juice from the tomatoes, do you throw the tomatoes in after crushed or do you discard them?

  65. #
    Marilyn — December 26, 2014 at 1:52 pm

    I made this a day in advance and added the sauce while still hot. You mentioned above that the sauce should cool first. Why is that? After cooking it the following day, the top layer noodles did not expand to the edge of the pan and the lasagna layers were not firm, wound up more liquidy. So when dishing it out, the pieces collapsed. It is very difficult, if not impossible, to find whole milk ricotta where I live. I have to opt for part skim or fat free. Could this be the reason it is not firm? Otherwise, the taste was perfect. Should it be cooked first, before refrigerating, and then cooked again the next day before serving? Also, it cooked at 375 for an hour and it was not enough. I have made lasagna several times and never comes out the same. Some times perfect, other times liquidy. Even if cooked the same day as assembly. Anyone have suggestions?

  66. #
    Caitlin — December 31, 2014 at 11:42 am

    Made this last night for my anniversary dinner last night and my boyfriend and I loved it! We also used your garlic bread recipe. Definitely going to make many more of your recipes they are amazing!

  67. #
    Art Shapiro — January 20, 2015 at 1:00 pm

    I had the pleasure of making this lasagna last night. I happened to have some non-bulk hot sausage links (is that the correct term?) so I simply stripped off the casings and then treated them as bulk. And I don’t care for big pieces of tomato. I purchased a can of “crushed tomatoes” which seemed to look exactly like the tomato puree I normally use for pasta sauces.

    The sauce smelled heavenly. I seemed to have somewhat more than the description of the recipe indicated, so there was a lot more left over for the final layer than expected. Not a problem; but next time I’ll simply up the quantity for each of the sauce layers.

    I don’t own a classic lasagna pan, and I realized that my biggest rectangular casserole would be far too small to hold everything. So I used a big and heavy circular dutch oven, breaking up the lasagna noodles in halve and thirds to more evenly fill the circular space. This was the first time I’d ever used the no-boil noodles; they worked fine. With traditional boiled noodles, it would have been easier to deal with the curved area, but that didn’t turn out to be important.

    The resultant product was spectacularly good. It’s as fine a lasagna as I can recall eating at any restaurant, and better than the recipe I’ve used forever. This is truly the proverbial five-star recipe.

  68. #
    jay — February 11, 2015 at 11:41 am

    I just finished making this nice recipe, and it is amazing. My family is enjoying it. My mom said i have done well. Good recipe. Keep bringing them out!!!!!

  69. #
    Dave — April 30, 2015 at 11:46 pm

    I made the whole recipe once. While I am not a huge lasagna fan ( tho I found this was very good) I now make the sauce all the time for pasta. I tweak it here and there ( big fan of extra minced parsley for sweetness along with a couple pinches of sugar). Freezes very well. The true secret really is in the San Marzano tomatoes. I am able to get them at Whole Foods until they start to grow in the garden this year. It is amazing how that one ingredient can make or break it all.
    Thank you for the sauce recipe and for turning me on to San Marzano tomatoes for the sauce.

    On a side note I look forward to teaching my niece the recipe this weekend for her fathers birthday. . She won’t buy this is an old family secret and will give you the credit due on where I got it.

  70. #
    Felishia Hoffecker — August 10, 2015 at 4:00 pm

    Hello! I was wondering if this lasagna recipe was freezable and how I would do that? Just assemble the lasagna like you normally would but don’t bake it off? I hope to hear back!

  71. #
    Suzanne — October 14, 2015 at 6:39 pm

    This looks so good. Just one question about the tomato sauce (and it’s a dumb one): Do you use just one tomato, and after you squeeze it/them, do you dump it in the pot or toss it in the garbage? If you do put it in the sauce, will it break down a bit or does it stay in one fairly solid piece? I can’t WAIT to make this!!

  72. #
    Van Hill — October 17, 2015 at 8:51 pm

    Awesome recipe…made it for flirst time tonight and it was better lasanga than the recipe prepared in an Italian restaurant I once owned. Basic but wonderful! Thanks for sharing it.

  73. #
    dave gordon — January 5, 2016 at 8:52 am

    Nicely done – I make a hundred or more homemade pizzas a year but been awhile for lasagna – Thank you for not using sauce from a jar – they have no flavor no matter the brand! As an ecologist, diversity adds flavor and nutrition so I cook up organic carrots, a few other legs, grated zucchini, peppers spinach, arugula and throw in my Magic Bullet with a splash of good red wine and a bit more water and garlic cloves – add to sauce – adds complexity to sauce and the extra liquids easily make even dry lasagna noodles moist and tender when the concoction is baked. Boiling dry noodles is a pain and a waste of time when you can relax and sip a good beer or a glass of wine. Play. Eat well, be weller!

  74. #
    dave gordon — January 5, 2016 at 9:51 am

    computers cannot and should not spell – legs = I actually typed vegs NOT legs. = veggies of course! dg

    I also add Extra Virgin olive oil to my marinara BUT after it has simmered and cooled a bit – to retain flavor of oil.

  75. #
    Margie — January 18, 2016 at 11:37 am

    I made this pasta on the weekend for family dinner. Everyone loved it! I substituted with gluten-free pasta and no one noticed the difference.

  76. #
    Lisa — February 11, 2016 at 11:12 pm

    I have used a different lasagna recipe for years and my family has always oo’d and aah’d over it. I tried this recipe a couple weeks ago for DH and myself, along with homemade noodles. He informed me that this is the recipe I need to use from now on. I am putting two of them together for a family dinner this weekend and I already can’t wait to eat :). Thanks for sharing!

  77. #
    David — March 5, 2016 at 7:52 pm

    looks great, used extra cup of mozz. cant wait to eat. thanks.

  78. #
    Paula — April 5, 2016 at 2:34 pm

    Best lasagna ever!! My fiancé and kids loved it!!

    • Laurie McNamara replied: — April 5th, 2016 @ 9:58 pm

      Yay!! I’m so happy to hear it!

  79. #
    plasterer bristol — April 27, 2016 at 1:36 am

    Wow this actually looks to die for. Thanks so much for this recipe. Will be making this on the weekend..


  80. #
    Kristine — May 3, 2016 at 12:57 pm

    I thoroughly enjoyed reading your commentary…AS WELL As the amazing recipe which I am trying tonight for my son’s birthday! (He’s 15) It is always his request for his bday and if this turns out 1/2 as good as I think it will then it will become a staple in our home! Thanks for making it fun!! Best wishes!

  81. #
    Elissa — June 12, 2016 at 1:47 pm

    I made it last night, and it was delicious. This will be my new go to recipe. I may even try spinach in it.

  82. #
    Jackie — June 23, 2016 at 6:16 pm

    Hi Laurie

    Can I add spinach to this recipe.

  83. #
    AhTian Newsome — August 6, 2016 at 10:18 am

    Quick question. Does the recipe call for 4 cups (32oz) of mozzarella, or 2 cups (16oz). There are 8 oz in a cup. The recipe says 4cups(16oz) just wondering? Also great recipe!!!! I’m making this a second time now for a family event!

    • Laurie McNamara replied: — August 17th, 2016 @ 11:08 am

      Sorry about that! It’s 4 cups or two 8 ounce bricks or one 16 ounce brick, freshly grated. I’m going back to edit the recipe to clear up the confusion! Thanks for pointing that out!

  84. #
    sandi — September 13, 2016 at 7:19 pm

    this was THEBEST ive ever had. Easy amazing and i used my san marzanos from my garden . thankyou for sharing that.

  85. #
    sandi — September 13, 2016 at 8:58 pm

    This lasagna was THEBEST I have ever had. Easy amazing and i used my san marzanos from my garden . Where have I been all this time? This recipe as well as site is FANTASTIC! Thank you for sharing! My tastebuds and family thank you

    • Laurie McNamara replied: — September 20th, 2016 @ 10:44 am

      That’s awesome Sandi! I’m so happy to hear it!

  86. #
    Lindy — September 15, 2016 at 3:31 pm

    Does this freeze well? Love reading all the comments and hoping to make a couple at once and freeze before baking. Thank you!

    • Laurie McNamara replied: — September 15th, 2016 @ 4:05 pm

      Hi Lindy! Yes! Freeze away! I personally would just use room temperature ingredients (mainly the sauce) when you go to assemble the lasagna, cover and then freeze. As far as reheating goes: pull the lasagna out of the freezer and place in your fridge the night before you want to bake it, so it has a chance to thaw. Then bake as directed in the recipe instructions. I hope this helps! Enjoy! ❤️

  87. #
    Julia — September 28, 2016 at 2:06 pm

    I only have an aluminum baking pan that is 13×9 and 2 ” deep. Do I need a deeper pan or is 2″ enough? Thanks in advance!

    • Laurie McNamara replied: — September 30th, 2016 @ 5:07 pm

      I think that should work!

  88. #
    Michaela Innes — December 21, 2016 at 5:40 am

    I have been looking for a dish to make that doesn’t include turkey lol. Four days before Christmas….This dish looks like heaven in a pan. I can’t wait to make it. Family reviews will be posted later!!

    • Laurie McNamara replied: — December 24th, 2016 @ 2:34 pm

      Can’t wait!! Enjoy!

  89. #
    Vicki — March 21, 2017 at 11:05 am

    This classic lasagna is sooo delicious!!! My hubby and I prepare lasagna once a year for his birthday!!! Each time we have prepared our lasagna we make changes and it keeps getting better!! This is the recipe to use from here on out!!! The only thing we did differently was half ricotta and half cottage cheese!! This is amazing even on the 2nd day!

    • Laurie McNamara replied: — March 25th, 2017 @ 10:53 am

      I’m so glad, Vicki! Thanks for stopping by and leaving a stellar review! 🙂

  90. #
    Audry — April 13, 2017 at 7:00 am

    Hi! Did you use hot Italian sausage? I can’t wait to make this for my bf’s bday this weekend!

  91. #
    Audry — April 13, 2017 at 7:01 am

    This looks amazing! Do you use hot Italian sausage? Can’t wait to make this!

    • Laurie McNamara replied: — April 13th, 2017 @ 8:10 am

      Hi Audry! I do, but mild would also work. Enjoy!

  92. #
    Maurice — April 30, 2017 at 3:46 pm

    Was looking around for good lasagna recipe and came across this one so I told myself why not. After the first time making it my family will absolutely NOT let me try any other recipe. Somehow I married an Italian that does not cook and she told me it’s the best she has ever had. Good thing she married a Cajun that likes to cook lol.

    • Laurie McNamara replied: — May 1st, 2017 @ 8:03 pm

      That’s great, Maurice! I’m so happy to hear it! 🙂

  93. #
    Annette Kelly — May 16, 2017 at 10:46 am

    Made this a couple of weeks ago. It was DELICIOUS! The meat sauce was perfect. I did use red wine in place of the water, and maybe a tad more, and it added that special something that red wine does to food. No leftovers. Will definitely be my go to Lasagna recipe from now on.

    • Laurie McNamara replied: — May 18th, 2017 @ 1:57 pm

      Wine always wins! ❤️ So happy that you loved it so much!

  94. #
    Pamela Beam — May 17, 2017 at 10:27 pm

    I tried your lasagna recipe tonight. Loved it! So did my family and guests. Thanks!


    • Laurie McNamara replied: — May 18th, 2017 @ 1:54 pm

      I’m SO glad Pamela! Thanks for taking the time and writing a review! ❤️

  95. #
    Hannah — May 22, 2017 at 12:45 am

    This is my first time making lasagna, and I’m SO happy I followed this recipe! The ground beef & Italian sausage made it very tasty. I added some sugar as it tasted a little salty after cooking the sauce, and that’s exactly what it needed. Measurements were perfect to make a 9×13 pan! Thanks for this recipe- I’ll definitely be bookmarking this for another time.

  96. #
    Michael Corby — November 28, 2017 at 2:57 am

    I’m going to try this as the base recipe for the lasagna I plan to make for New Years Day (my mom’s tradition). She did a few things to make it really special–like mixing pork sausage, ground beef and veal with lots of fresh-chopped garlic, and rolling it into about a billion tiny little meatballs, browning them lightly before putting them into the sauce, and cooking fresh-sliced pepperoni with the sauce and meatballs. She married into an Italian family and being from the south, there was no expectation that she’d know how to cook anything but fried chicken. She killed it with the lasagna.. It was a lot of work but she enlisted us kids to help roll the meatballs if we wanted the meatballs (always!). The memory of prepping the food with her was great, almost as good as the memory of her lasagna. I think she’d be OK with that.

    • Laurie McNamara replied: — November 29th, 2017 @ 7:54 am

      Hi Michael! I loved reading your story! I think this recipe will be a wonderful base to start from. Enjoy!

  97. #
    Jerry sountris — December 28, 2017 at 6:40 pm

    This Lasagna is now my favorite to make !

    • Laurie McNamara replied: — January 3rd, 2018 @ 8:41 am

      I’m so glad, Jerry!

  98. #
    Teri Candeloro — January 23, 2018 at 10:55 pm

    This does look amazingly scrumptious , but my family doesn’t like the textures of the ground meats in the layers. An alternative that has always been used in both my own and my husband’s family, is to use diagonally sliced Italian sausage and either homemade mini meatballs (kids love this), or sliced regular sized ones. Mostly though I make classic cheese lasagne and serve my variety of meats on the side. I’m a true traditionalist when it comes to my Italian cooking, so I still have never ventured enough to use the no-cook noodles. However, keeping traditions also keeps me in the kitchen for about 6 hours on lasagne day. But….after reading the reviews on this recipe I think I’ll give those noodles a shot. Thanks for posting!

  99. #
    Tracy — February 19, 2018 at 1:54 am

    This looks like a great recipe! I’m upset right now that I’ve misplaced (hope not lost) my handwritten recipe card for Lasagna Belmonte, a family favorite to which I also added my own tweaks, and I want to make it for Book Club next month :~( Thanks for this recipe to remind me of the Italian sausage, and your suggestion about the specific tomatoes! Chopped fresh spinach is also good, in place of the parsley. I probably won’t do the no-boil noodles just yet, since have never tried them before!

    • Laurie McNamara replied: — February 24th, 2018 @ 10:05 am

      Hi Tracy! At first I was skeptic of no-boil noodles too, but they taste the same and save so much time! Oh and hey, one less pot to wash! I hope you find your recipe and in the meantime enjoy this lasagna!

    • Monicka replied: — March 18th, 2018 @ 2:25 am

      After squeezing the tomatoes, do I throw them into the pot or throw them away?

      • Laurie McNamara replied: — March 18th, 2018 @ 8:39 am

        Yes, you throw them into the pot after you crush them. 🙂

  100. #
    Austin — August 18, 2018 at 2:32 pm

    6 years later and this is still the best lasagna recipe. While I no longer make it exactly as stated here, it was your version that enabled me to perfect mine, so thank you!

    #1 – Oven-ready noodles are a REVELATION. I used to think, “No, I shouldn’t be taking any shortcuts with lasagna…” but to try it once is to know bliss. Too many things can go wrong too easily with boiled noodles (too rubbery, too firm, etc). The texture is far more consistent with these, batch after batch.

    #2 – The Ricotta mix. Some use bachamel as a matter of personal preference, but to me, the thickness of the ricotta layer is as essential as the bolognese sauce to a good lasagna. Besides, I find it helps with structural integrity, especially when you serve it. I call it “load-bearing cheese.” I make your version every time.

    #3 – San Marzanos! Absolutely the best choice. My bolognese sauce is based on Gordon Ramsay’s popular recipe (easily found), with three key differences: substitute half of the ground beef for ground italian sausage (I use mild), use more tomato paste (maybe 2 to 4 TBSP instead of his 1), and hand crush the whole peeled San Marzanos. They smell almost like cinnamon, and make for a sweeter sauce – this plays very well with the worcestershire and the wine (I recommend a nebbiolo or chianti). Depending on how fennel-y the sausage is, I may or may not add basil.

    I then layer and bake it all just the way you do. Thanks again!

  101. #
    Tika — September 11, 2018 at 10:27 pm

    The whole family loved it and by some miracle I didn’t get red sauce on my white shirt. Why do I crave Italian when I wear white? I made some minor adjustments: I used 1 pound of whole milk mozz, swirled my San Marzano can with chianti instead of water, added a little spinach/basil/garlic to the ricotta mixture and I used 4 cups of ricotta. I just wasn’t creative enough to repurpose that scant cup of left over ricotta so in it went. Had to leave the onion out because the hubby can’t eat them. I know it seems like a lot of changes but this is really a great recipe! Thank you so much. I will be using it again and again.

  102. #
    Jennifer Ferree — December 4, 2018 at 8:43 pm

    This is my favorite Christmas time recipe. I serve it for Christmas Eve or the week before with friends Christmas get togethers. So excited to make it again this year!

    • Laurie McNamara replied: — December 5th, 2018 @ 7:32 am

      That’s so great to hear, Jennifer! Happy Holidays! ❤️

  103. #
    Chris Santa Ana — December 21, 2018 at 4:00 pm

    I plan to use this recipe for our XMAS Eve dinner. I’ve made this one before, but what I struggle with is using no boil noodles vs. regular. I haven’t made this recipe in a while, so I can’t remember what I did last. However, what is your take on the two types of noodles? Also, have you ever added Fennel to your meat sauce and a little nutmeg to the ricotta mixture? Thinking about doing, but wanted your advice.

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