Authentic Italian Lasagna Recipe for Rich, Homemade Flavor

Delicious Lasagna Made Easy

This classic lasagna recipe is perfect when you need to feed a crowd. I usually make two 9 x 13 trays—one with sausage and one cheese-only—so there’s something for everyone. You can freeze the trays unbaked or bake them and freeze portions afterward; the leftovers are even better the next day.

It’s a rewarding, hands-on recipe that produces creamy, flavorful lasagna layered with marinara, crumbled sausage, ricotta, cottage cheese and plenty of mozzarella.

For Big Appetites or Leftovers

The full recipe follows below, but here are a few helpful notes. This recipe makes two 9 x 13 trays. I often freeze one unbaked for an easy future meal, or bake both and freeze individual portions to reheat later. A finished tray also makes a thoughtful gift for friends or family going through a busy or difficult time.

Now let’s walk through the key ingredients and techniques so your lasagna turns out its best.

Two containers of ricotta cheese stacked on top of each other and a container of cottage cheese next to them

Cottage and Ricotta

The cheese filling combines ricotta, cottage cheese and shredded mozzarella. The cottage cheese might seem unexpected, but it keeps the filling moist and prevents the ricotta from drying out—trust me, it makes a noticeable difference. Use the brands you prefer; the key is the balance of ricotta and cottage cheese for a creamy texture.

Lasagna noodles laid out on a kitchen towel

The Noodles

I use 24 cooked lasagna noodles and roll them individually. Rolling creates tidy portions that keep the filling inside while baking and look attractive on the plate. After boiling, drain the noodles and lay them on a clean towel to dry slightly—this makes spreading the cheese mixture and rolling much easier.

The cheese mixture spread out on a lasagna noodle on a white cutting board

Crumbled sausage on top of the cheese mixture on a lasagna noodle — This is about the average amount of filling I use.

A station set up on the kitchen counter with everything needed to prepare the lasagna, including a bowl of cheese mixture, a bowl of shredded cheese, and aluminum tins with tomato sauce and basil, one with sausage and one without — How my trays look before adding the rolls.

The lasagna noodle rolls arranged in tomato sauce in the baking tin — Rolls packed snugly in the tray.

The lasagnas, one with sausage and one without, topped with tomato sauce before being put in the oven

The two lasagnas topped with shredded cheese and basil before being put in the oven

Yield: 2 9 x 13 Trays of Lasagna

Classic Lasagna

This classic lasagna can be made with meat or as a cheese-only version. It freezes well unbaked or baked, and reheats beautifully—perfect for serving a crowd or saving meals for later.

Ingredients

*Pictures of the ingredients are shown above; read beyond this card for full details.
1 box + 1/2 box lasagna noodles (about 24 cooked noodles total)
3 jars (24 oz each) marinara sauce (adjust to taste)
2 lb mild Italian sausage, cooked and crumbled
1 (24 oz) container small-curd cottage cheese (4% milkfat)
3 (15 oz) containers ricotta cheese
3 (8 oz) blocks mozzarella, grated (reserve one block for topping)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp white sugar
3 eggs, whisked
1/4 tsp ground nutmeg
Garlic salt to taste (about 1/4 tsp)
Black pepper to taste

Instructions

Cook and crumble the Italian sausage until finely broken up. Drain excess fat and let cool.
Boil the lasagna noodles according to package directions, drain and lay on a clean towel to cool and dry slightly.
Grate the mozzarella. Reserve about one block for topping; add the remaining mozzarella to the cheese mixture.
Prepare two 9 x 13 pans. You can do one meat and one cheese, or both meat—your choice.
Spread a jar of marinara into each pan. Add a little water to any remaining sauce in the jar, shake and pour into the pan. If you have fresh basil, add a few leaves to the bottom. For the meat pan, scatter a few tablespoons of cooked sausage on the sauce.
Mix ricotta, cottage cheese, the grated mozzarella (except the reserved block), nutmeg, sugar, garlic salt, pepper, oregano, parsley and minced fresh basil if using. Stir in the whisked eggs until well combined.
Set up a station with the cheese mixture, cooked sausage, cooled noodles and the prepared pans.
For the meat lasagna, spread 3–4 tablespoons of the cheese mixture down the length of a noodle, add a couple tablespoons of sausage, then roll the noodle and place it seam-side down in the sauce. Repeat until you have 12 rolls per pan, packing them snugly.
Repeat the rolling process for the cheese-only pan if making one.
Top each roll with about 1/2 tablespoon of marinara from the third jar. Add any remaining sausage to the meat pan and a bit of extra ricotta to rolls if desired.
Sprinkle the reserved mozzarella across both pans and add fresh basil. Cover with foil (spray the side touching the lasagna with non-stick spray), bake at 375°F (190°C) for 1 hour, then remove the foil and bake another 30 minutes. Watch for excessive browning. If using disposable pans, place them on a baking sheet to support them.
The lasagna is done when it’s bubbling, the center is set and the cheese is golden. Let it rest at least 30 minutes before cutting—this prevents watery slices.

Make-ahead and reheating: Assemble up to two days ahead and refrigerate; bring to room temperature before baking. To reheat a baked lasagna from the fridge, let it sit 30 minutes at room temperature, cover with foil and warm in a 325°F oven until heated through; this helps avoid drying out. Individual portions can also be microwaved.

A piece of sausage lasagna being lifted out of the baking tin

A piece of lasagna on a blue plate — I add a little extra sauce on the side.

Italian Salad with Sweet Basil and Onion Dressing

Salad For Lasagna

A simple salad pairs perfectly with this lasagna. Try a crisp Italian-style salad with sweet basil and onion dressing to round out the meal.