Julie Clark
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Homemade Lasagna Recipe (Rich Meat Sauce, 5 Cheeses)
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This homemade lasagna recipe layers a slow simmered sweet Italian sausage and beef sauce with five cheeses. The regular noodles get a 30 minute hot water soak that softens them, so there’s no boiling needed.
Whether it is Sunday dinner, Christmas Eve, a meal for a friend with a new baby, or (in our house) a prom night dinner for a table full of teenagers, this is my go-to lasagna. It’s saucy, it cuts into tall, clean squares and the pinch of nutmeg in the ricotta is our little secret everyone asks about.
What Makes This Lasagna Recipe Different?
Matt has always loved homemade lasagna (even lasagna soup!). I made it often in our early years of marriage. So often that Braden grew tired of it.” To keep dinner peaceful, I stopped making it regularly.
Then came a last-minute request: lasagna dinner for Maddie and her friends before prom. With just three days’ notice, I pulled up the most-reviewed lasagna online and read through hundreds of reviews and compared them to what I already knew.
The result? A prom-night hit that’s now our go-to recipe. Even Braden admits it’s pretty good. 😊
Serve this lasagna with cheesy garlic bread and a simple caesar salad or side of veggies such as roasted broccoli or Italian green beans.
You may also love our tomato parmesan rigatoni, Mexican lasagna with noodles or taco lasagna!
Enjoy! -Julie
What Ingredients Do You Need for Homemade Lasagna?
There are a few key ingredients that I like to use in my lasagna recipe:
- Sweet Italian Sausage. The “sweet” in the Italian sausage really brings out the flavor in this lasagna. I’ve tried this recipe with traditional Italian sausage and we didn’t like it as much. I find sweet Italian sausage in a local grocery store in the fresh meat case.
- Homemade Sauce. In my easy cook lasagna I use store-bought spaghetti sauce for my lasagna. There’s definitely a place for lazy day lasagna recipes, but when you want something really special, make from-scratch meat sauce. The key to this marinara sauce is to make it a day in advance and allow it to cook together for about an hour and a half, or even allow it to simmer in the slow cooker for 4-6 hours. The fresh herbs, spices and tomatoes blend together beautifully if you just plan ahead and take a little time.
- Fresh Basil and Fresh Parsley. I never used to buy fresh herbs, but when you really want to make an impression, grabbing a bunch of green herbs from your produce case can really add a fresh flavor. Use some kitchen scissors or herb scissors to snip the herbs and enjoy their aroma as you do so.
- Whole Milk Ricotta Cheese. I’ll be honest. I haven’t always loved ricotta, but it is a must in traditional lasagna. This recipe calls for just 15 ounces of creamy ricotta cheese which allows for two thin layers. It blends right in with the other cheeses. I grew up with cottage cheese in lasagna, and you can absolutely use it. See my ricotta vs. cottage cheese answer just below.
- Nutmeg. That’s right. This is a hint I got from reviewers on Allrecipes. Don’t skip it. It’s a little secret ingredient to a great lasagna recipe, and I also sneak it in my chicken stroganoff and croissant breakfast bake.
- Whole Milk Mozzarella. Pick up a chunk of whole milk mozzarella and shred it at home with this handy rotary cheese shredder. This will give you the creamiest, cheesiest lasagna around.
- Provolone, Romano and Parmesan Cheeses. Each of these Italian cheeses bring a unique flavor to this lasagna recipe. Using these three cheeses along with the ricotta and mozzarella make this a five cheese lasagna recipe. We’re all about the cheese!
What Cheese Is Best for Lasagna?
The best cheese for lasagna is a combination rather than a single cheese. This recipe uses 5 cheeses.
- Mozzarella: Shred whole milk mozzarella from a block. Pre-shredded bags are coated to keep the shreds from clumping, so they melt less smoothly and can turn a little greasy.
- Ricotta: Use whole milk ricotta mixed with an egg and nutmeg so it sets into a layer.
- Provolone: Use deli-sliced provolone, not shredded. The overlapping slices are what give this lasagna its clean cut.
- Parmesan and Romano: Mix them together and divide into thirds. Romano brings the sharp, salty flavor.
Is ricotta or cottage cheese better in lasagna? Both work. Ricotta bakes into a smoother, firmer layer with a mild flavor. Cottage cheese gives a looser, tangier layer with soft curds. I grew up eating cottage cheese lasagna and still love it. If that’s what your family knows, swap in 16 ounces of small curd whole milk cottage cheese.
Do You Have to Boil Lasagna Noodles?
No. Soak regular lasagna noodles in the hottest tap water you have for 30 minutes while the sauce simmers, then drain and layer. They soften just enough to bend without cracking and finish cooking in the sauce as the lasagna bakes. No extra pot!
I’ve tested this lasagna recipe three ways: boiling the noodles, not boiling them, and soaking them in hot water. If you prefer super soft noodles, boil them first—it gives that classic lasagna texture. But if you’re fine with a slightly firmer bite (like I am), you can skip boiling.
No need to buy special no-boil noodles. Just use our shortcut with standard noodles.
Julie’s tip: If your sauce is piping hot when you assemble the lasagna, the pasta will soften even more as the casserole rests before baking. Sneaky, right?
What Is the Right Order to Layer Lasagna?
Layer lasagna this way: sauce, noodles, ricotta, mozzarella, then repeat. Finish with noodles, sauce, and cheese on top. Sauce always goes on the bottom so the first noodles don’t stick or dry out.
Here’s the exact order for this recipe:
- 1½ cups meat sauce
- 4 noodles
- Half of the ricotta mixture
- 2 cups mozzarella
- 1½ cups meat sauce, then ⅓ of the Parmesan mixture
- 4 noodles
- The rest of the ricotta mixture
- Provolone slices, overlapping
- 1½ cups meat sauce, then ⅓ of the Parmesan mixture
- 4 noodles
- All remaining sauce, 2 cups mozzarella, and the last of the Parmesan mixture
Homemade Lasagna Recipe with 5 Cheeses
A from-scratch lasagna with slow simmered sweet Italian sausage sauce, five cheeses, and regular noodles softened with a no-boil soak. Assemble it the night before and bake when company comes.
Servings 15
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Ingredients
- 1 pound sweet Italian sausage
- 1 pound ground chuck 80/20
- ½ cup diced onion
- 1 teaspoon minced garlic
- 28 ounces crushed tomatoes
- 12 ounces tomato paste
- 15 ounces tomato sauce
- ¼ cup water
- 2 tablespoons granulated sugar
- ½ cup freshly chopped basil
- ½ teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/8 teaspoon ground nutmeg
- 1 pound whole milk mozzarella shredded, about 4 cups
- 9-10 slices provolone cheese
- ½ cup freshly grated romano cheese
- ½ cup freshly grated parmesan cheese
Instructions
- This makes a big, saucy lasagna. Use a deep-dish lasagna pan or a 9×13-inch pan at least 3 inches deep so it doesn’t bubble over. You can also divide it between two 8×8-inch pans and start checking them 10 minutes early.
- In a large saucepan, cook the sausage, ground beef, onion and garlic until cooked through. Drain the fat. 1 pound sweet Italian sausage, 1 pound ground chuck, ½ cup diced onion, 1 teaspoon minced garlic
- Add the tomatoes, paste, sauce, water, sugar, basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well. Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.* 28 ounces crushed tomatoes, 12 ounces tomato paste, 15 ounces tomato sauce, ¼ cup water, 2 tablespoons granulated sugar, ½ cup freshly chopped basil, ½ teaspoon fennel seeds, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, 4 tablespoons chopped fresh parsley
- Place the noodles in a large shallow dish and cover them completely with the hottest tap water you have. Soak for 30 minutes while the sauce simmers, then drain. 12 lasagna noodles
- In a small bowl, mix together the ricotta cheese, egg and nutmeg. In a separate small bowl, mix together the Parmesan and Romano cheeses. 15 ounces whole milk ricotta cheese, 1 large egg, ⅛ teaspoon ground nutmeg, ½ cup freshly grated romano cheese, ½ cup freshly grated parmesan cheese
Let’s put together the lasagna!
- Spread 1 ½ cups of meat sauce on the bottom of the lasagna pan. Place 4 lasagna noodles over the sauce. Spoon half of the ricotta cheese mixture over the noodles. Top with 2 cups of shredded mozzarella cheese. 1 pound whole milk mozzarella
- Spread another 1 ½ cups of sauce over the mozzarella, then sprinkle with ⅓ cup of the Parmesan mixture. Lay another 4 noodles over the cheese. Top with the remaining ricotta mixture.
- Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 ½ cups meat sauce. Sprinkle ⅓ cup Parmesan mixture over the sauce. 9-10 slices provolone cheese
- Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
- Preheat the oven to 375°F. Cover with foil sprayed with cooking spray and bake for 25 minutes. Uncover and bake for 30 minutes more, until the edges are bubbling, the cheese is browned in spots, and a knife slides easily through the center. Let the lasagna rest for 15 minutes before slicing so the layers set and the squares hold their shape.
- To make ahead, cover the assembled, unbaked lasagna with plastic wrap and refrigerate up to 24 hours. Remove from the fridge 45 minutes before baking, swap the plastic wrap for sprayed foil, and bake as directed. If the center is still cool when the timer goes off, give it 10 more minutes uncovered.
Video
Notes
*You can also allow this to simmer on low in the slow cooker for 4-6 hours if you don’t have time to watch it on the stove.
**Spray the foil with cooking spray prior to covering the pan to prevent the cheese from sticking to the foil.
- Cottage cheese: Swap the ricotta for 16 ounces small curd cottage cheese, drained for 10 minutes.
- No-boil noodles: Use them dry, with no soak, and bake as written.
- Freezing: See “Can You Freeze Lasagna?” in the post above.
Nutrition
Calories: 545kcal | Carbohydrates: 31g | Protein: 31g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 1254mg | Potassium: 781mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1120IU | Vitamin C: 12.9mg | Calcium: 465mg | Iron: 3.4mg
Can You Make Lasagna Ahead of Time?
Yes. Assemble the lasagna up to 24 hours ahead, cover it with plastic wrap, and refrigerate. Before baking, let it sit on the counter for 45 minutes, swap the plastic wrap for foil sprayed with cooking spray, and bake as directed. Here’s the timeline:
- Make the sauce. The day before I want to cook and serve the lasagna, I make the sauce.
- While the sauce is cooking, mix together the cheeses and soak the noodles.
- Put the lasagna together. Allow the lasagna to sit for 30 minutes or so until the sauce cools, then cover the pan with plastic wrap and slip it into the fridge to sit overnight. If you cover with aluminum foil, the acid in the sauce may eat away at it as it sits. For that reason, I prefer plastic wrap.
- Remove the lasagna from the refrigerator 45 minutes before baking, then bake as the recipe states.
I love preparing lasagna this way because it keeps the mess out of the kitchen the day I want to serve the lasagna and the flavors have time to meld together. It’s the perfect company casserole.
⭐️⭐️⭐️⭐️⭐️ Judy says, “Hands down the best lasagna! I made the sauce a day in advance and after it cooled in fridge, I assembled in the evening. I followed the instructions on how to cook after being in fridge overnight. I think the prep in advance made it so much less stressful when the family arrived for dinner the next day and also the flavors of the sauce had time to meld and intensify. No need to search any further for the best lasagna recipe, THIS is it!!”
Can You Freeze Lasagna?
Yes. After you assemble this lasagna recipe (after step #3 above), cover the lasagna with plastic wrap 2-3 times to seal well. Store in the freezer for up to 6 weeks.
Allow the frozen lasagna to thaw in the fridge at least 24 hours before baking. Also, pull it out of the fridge 1 hour before baking to take some of the chill off.
How Do You Reheat Leftover Lasagna?
Leftovers keep in an airtight container in the fridge for up to 4 days.
Single slice: Reheat on a plate in the microwave, loosely covered with a paper towel, for 1-2 minutes.
Larger portion: Cover with foil and bake at 350°F for 20 to 30 minutes, until hot in the center.
Other Lasagna Recipes
Frequently Asked Questions
Can I make lasagna in a disposable aluminum pan?
Yes! Assemble and bake this lasagna in a disposable aluminum pan. Choose a sturdy, deep 9×13-inch pan, preferably at least 3 inches deep. Place it on a rimmed baking sheet for support when transferring it to and from the oven. If freezing the lasagna, wrap it well to prevent freezer burn.
Can you use oven-ready lasagna noodles?
If you have oven-ready lasagna noodles, you can use those too! Skip the hot water soak and layer them directly into the lasagna. Make sure the noodles are covered with sauce so they soften as they bake.
Found this recipe years ago and it has been a family favorite! Always cooked frozen lasagna, never thought about making my own so one day I found this recipe and never looked back. Absolutely love it, cook it here and there for special occasions and it’s my favorite meal to cook. Pretty simple, love preparing it the night before and then cooking it the next day. Absolutely love the sauce, will never use “Prego” again! Thank you for the amazing recipe ☺️
The only major issue I have with this recipe is that it needs much more seasoning than it calls for, however, that’s a taste thing. I added smoked paprika, garlic powder, and onion powder in addition to the seasonings listed. The sauce took me a lot longer, but it could’ve been a user error I’m not going to fault the recipe here. I added mild cheddar with the mozzarella, adding a lovely flavor and extra cheesy goodness. Some other notable changes were; that I didn’t use full-fat ricotta or mozzarella due to worrying about access moisture, but they also only… Read more »
Freaking Amazinggggggg! This is the end all be all of lasagna! No joke! I will never again make any other. Period. Thank you!!
Hi! I would love to try this recipe, as it gets rave reviews and sounds amazing! My question is, what do I do if I’m using fresh lasagna noodles? Do I cook them at all first? Just a little bit? Any advice would be greatly appreciated. Thanks!
I’m not one for baking a long drawn out meal but this recipe was worth it. I would recommend this to anyone and it is well worth the wait of a day in the fridge.
I made this and smoked it on the Traeger for a work thing, people absolutley loved it. I will never buy pre made sauce again after tasting this recipe.
I’ve made this recipe four times over the past 3 years. I was tired of my old recipe and went looking for something new. I consider myself a pretty good cook, and I strongly endorse this recipe. The sauce is the perfect consistency for lasagna, and the combination of flavours are perfect. The addition of Provolone (I didn’t use before) makes a very positive addition. My husband loved my old recipe, and loves this one even more. It’s the only recipe I’ll use now.
I ran across this recipe years ago, and I’ve always had it saved in my phone, it is my go to lasagna every single time. I even use the sauce for my spaghetti nights! The absolute best sauce, and best recipe on the planet. Thank you so much for sharing, you are a part of our family every time we sit down to eat this delicious meal.
This is an amazing lasagna recipe and includes a killer sauce. I’ve made it 7 or 8 times over the last 3 years and people always ask me to make it again!
The sauce recipe by itself is awesome too. I like to make it in the slow cooker because I feel like the meat flavor really permeates the tomato base.
Also, I usually opt to use spicy Italian sausage for that extra kick.
Thanks for the amazing, showing stopping recipe. I recommend everyone give it a try!
Delicious flavors. Omg. Outstanding. I have been looking for the perfect sauce forever. This is it. I can’t say anything bad or negative. I wouldn’t anyways. Just wonderful. Mine turned out a little saucey but that’s on me. I think I boiled my noodles too long so they didn’t absorb as much sauce. I was afraid to do it the way you said with soaking for 30 minutes instead. I went with what I felt comfortable with. Next time I will do better. I could have let it cook longer too. I love having a “Sunday sauce ” simmering for… Read more »
Comments on the lasagna if I may? Mine is very deep, and I usually make everything except the sauce and ricotta mixture the day of serving. I use my mother’s recipe with a few changes. I always hated how loose the ricotta mixture was so, I mix a block of diced mozzarella cheese into it to solidify the mixture a bit and add cheesiness to it. I also don’t add the sausage to the beef, but save the sliced cooked links for an additional layer on the top then topped with another block of sliced mozzarella on top of the… Read more »
I made this recipe about a month ago.
I replaced the crushed tomatoes with more tomato sauce. Pureed the onions. It was a huge success. The sauce tastes like what you’d expect a lasagna sauce to taste like. Wish I could post a picture..Would highly recommend it.
Why you’d buy any frozen lasagna I don’t know.
If using a slow cooker should I brown the meats and onion then put it in the slow cooker along with the sauce ingredients and cook it on low for about five hours?
So good! I don’t think I’ll buy store bought lasagna again! This was hearty and un(fortunately) we had leftovers the next day. And it was just as good and filling. What else you got? 🙂
I just want to thank you for sharing this. You have turned me into designated lasagna guy in our family. I made this and bought it to a family gathering and now all my relatives beg me to make lasagna for every family get together.
I love lasagna and I can’t thank you enough. You are awesome.