Lasagna is one of the most beloved comfort foods in the world—and for good reason. With its layers of tender pasta, rich meat sauce, creamy ricotta cheese, and gooey mozzarella, this Italian classic delivers flavor and comfort in every bite.
While lasagna has its roots in ancient Rome, the version we know today is deeply tied to Italian tradition, particularly in Emilia-Romagna. Over the years, this dish has become a centerpiece for family gatherings, holidays, and Sunday dinners.
Today, I’m sharing my best homemade lasagna recipe with ricotta cheese—tested, perfected, and guaranteed to impress. Whether you’re cooking for your family or hosting friends, this recipe will help you achieve perfectly layered lasagna that doesn’t slide apart, with flavors that taste like they came straight from an Italian trattoria.
🛒 Ingredients You’ll Need for Homemade Lasagna
This recipe serves 10–12 people generously. Quality ingredients make all the difference, so choose the best you can find.
For the Meat Sauce
- 2 tbsp olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 ½ lbs ground beef (80/20 for best flavor)
- 1 lb Italian sausage, casings removed
- ¼ cup tomato paste
- 2 cans (28 oz each) crushed tomatoes
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tbsp dried basil (or ¼ cup fresh chopped basil)
- 1 tsp sugar
- Salt & black pepper, to taste
- ½ cup red wine (optional, deepens flavor)
For the Ricotta Mixture
- 32 oz whole milk ricotta cheese (drained if watery)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp freshly grated nutmeg (optional but recommended)
For Assembly
- 1 lb lasagna noodles (about 15 noodles)
- 1 lb mozzarella cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- Fresh basil leaves, for garnish
🍳 Essential Equipment
- 9×13 inch baking dish
- Large pot for boiling noodles
- Dutch oven or deep skillet for sauce
- Mixing bowls
- Wooden spoon & spatula
- Cheese grater
- Aluminum foil
🍅 Step 1: Make the Meat Sauce
- Heat olive oil in a Dutch oven over medium heat.
- Add onions, cooking until translucent (5 minutes).
- Stir in garlic, carrots, and celery; cook until softened.
- Add ground beef and sausage, breaking apart with a spoon, and brown thoroughly.
- Stir in tomato paste and cook for 2 minutes.
- Deglaze with red wine (if using), scraping up brown bits.
- Add crushed tomatoes, bay leaves, herbs, sugar, salt, and pepper.
- Simmer uncovered for at least 1 hour (longer = richer flavor).
👉 Pro Tip: Make the sauce a day ahead for deeper, more developed flavors.
🧀 Step 2: Prepare the Ricotta Mixture
- If ricotta is watery, strain it through cheesecloth for 30 minutes.
- In a bowl, combine ricotta, eggs, Parmesan, parsley, oregano, salt, pepper, and nutmeg.
- Mix until smooth and creamy.
👉 Don’t skip the eggs! They help bind the cheese and prevent runny lasagna.
🍝 Step 3: Cook the Noodles
- Boil noodles in salted water until very al dente (2 minutes less than package instructions).
- Drain and rinse under cold water.
- Lay flat on kitchen towels to prevent sticking.
👉 Shortcut: Use no-boil noodles if pressed for time—just ensure your sauce is slightly thinner.
🥘 Step 4: Layer Lasagna Like a Pro
- Preheat oven to 375°F (190°C).
- Spread 1 cup of meat sauce on the bottom of the baking dish.
- Layer 4–5 noodles.
- Spread ⅓ ricotta mixture evenly.
- Sprinkle ¼ mozzarella.
- Add 1 ½ cups meat sauce.
- Repeat layers two more times.
- Top with noodles, remaining sauce, mozzarella, and Parmesan.
👉 Pro Tip: Keep layers thin and even for neat, picture-perfect slices.
🔥 Step 5: Bake & Rest
- Cover dish with foil (tent it to avoid touching cheese).
- Bake covered for 25 minutes.
- Remove foil and bake another 25–30 minutes, until golden and bubbling.
- Let rest 20 minutes before slicing (essential for clean layers).
❄️ Make-Ahead & Freezing
- Refrigerate: Assemble lasagna, cover tightly, and refrigerate up to 24 hours before baking.
- Freeze Unbaked: Wrap in plastic + foil. Freeze up to 3 months. Bake from thawed, adding 15 minutes.
- Freeze Baked: Cool completely, portion, and freeze up to 2 months. Reheat at 350°F until warmed through.
🥗 Serving Suggestions
Pair your lasagna with:
- Garlic bread or focaccia
- Fresh Italian salad with vinaigrette
- Roasted broccoli, asparagus, or zucchini
- A glass of Chianti or Sangiovese wine
🌟 Variations to Try
- Vegetarian Lasagna – Replace meat with mushrooms, zucchini, spinach, and eggplant.
- White Lasagna – Swap red sauce for béchamel + chicken or seafood.
- Butternut Squash Lasagna – Add roasted squash purée to ricotta mixture.
- Four-Cheese Lasagna – Blend ricotta, fontina, provolone, mozzarella, and Parmesan.
👩🍳 Expert Tips for Success
- Add a Parmesan rind to the simmering sauce for umami richness.
- For extra creaminess, mix 2 tbsp heavy cream into ricotta.
- Always rest lasagna 20 minutes before serving.
- Use freshly grated cheese (pre-shredded contains anti-caking agents).
📊 Nutrition (Per Serving, 1 of 12)
- Calories: 520
- Protein: 32g
- Carbohydrates: 45g
- Fat: 24g
- Fiber: 5g
- Sodium: 840mg
❓ Frequently Asked Questions
Q: Why is my lasagna watery?
A: Drain ricotta well, don’t overcook noodles, and let it rest before slicing.
Q: Can I use cottage cheese instead of ricotta?
A: Yes, drain and blend it first for smoother texture.
Q: How do I prevent cheese from sticking to foil?
A: Lightly spray foil with cooking spray before covering.
Q: Can I make lasagna in a slow cooker?
A: Yes! Layer ingredients in a greased slow cooker and cook on low for 4–6 hours.
