What the heck is this?
Okay, let’s get one thing straight — making lasagna from scratch is not a quick weeknight dinner. This is a weekend project, a labor of love, the kind of thing you make when you want to feel like an Italian grandmother even though you’re just a regular person who owns too many takeout menus. But here’s the thing: this lasagna is absolutely worth every minute of effort because it’s basically edible heaven.
We’re talking layers upon layers of rich meat sauce, creamy béchamel, perfectly seasoned ricotta, and enough cheese to make your lactose-intolerant friend weep with envy. This isn’t some thrown-together casserole — this is architecture. This is the lasagna that will have people talking about it for months, begging for the recipe, and showing up at your door with hopeful expressions. My neighbor literally knocked on my door because the smell was driving her crazy.
Why You’ll Love This Recipe
- Restaurant-quality at home. This rivals any Italian joint, but you know exactly what went into it.
- Feeds an army. One pan serves 8-10 people, or gives you leftovers for days.
- Freezer champion. Make two, freeze one, and future you will thank present you.
- Impressive as hell. Serve this at a dinner party and watch people lose their minds.
- Comfort food perfection. This is what dreams are made of.
- Worth every minute. Yes, it takes time, but the payoff is incredible.
The Good Stuff You’ll Need
For the Meat Sauce:
- 1 lb ground beef (80/20 blend)
- 1/2 lb Italian sausage, casings removed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1/2 cup red wine (optional, but recommended)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp olive oil
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/4 tsp nutmeg
- Salt and white pepper to taste
For the Ricotta Layer:
- 32 oz ricotta cheese
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
For Assembly:
- 1 lb lasagna noodles (the good stuff, not no-boil)
- 1 lb fresh mozzarella, sliced
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Fresh basil for garnish
Let’s Do This (Set Aside 3 Hours)
Step 1: The Meat Sauce Foundation
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Add ground beef and sausage, breaking it up as it cooks until browned (about 8-10 minutes).
Add onion and cook until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
If using wine, add it now and let it reduce by half.
Stir in tomato paste and cook for 2 minutes.
Add crushed tomatoes, tomato sauce, basil, oregano, thyme, bay leaf, and sugar.
Bring to a simmer, then reduce heat to low and let it bubble away for at least 1 hour, stirring occasionally.
Season with salt and pepper. Remove bay leaf.
Step 2: Béchamel Magic
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 2 minutes to make a roux.
Gradually whisk in warm milk, whisking constantly to prevent lumps.
Cook, whisking frequently, until thickened (about 5-7 minutes).
Season with nutmeg, salt, and white pepper. Set aside.
Step 3: Ricotta Mixture
In a large bowl, combine ricotta, eggs, parmesan, parsley, basil, salt, and pepper.
Mix until smooth and well combined. Set aside.
Step 4: Noodle Game
Bring a large pot of salted water to a boil.
Cook lasagna noodles according to package directions until al dente.
Drain and lay flat on a clean kitchen towel to prevent sticking.
Step 5: Assembly Theater
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Layer 1: Spread a thin layer of meat sauce in the bottom of the dish.
Layer 2: Arrange 3-4 lasagna noodles over the sauce.
Layer 3: Spread half the ricotta mixture over the noodles.
Layer 4: Add half the remaining meat sauce.
Layer 5: Sprinkle with 1/3 of the shredded mozzarella and some parmesan.
Layer 6: Another layer of noodles.
Layer 7: All the béchamel sauce, spread evenly.
Layer 8: Remaining ricotta mixture.
Layer 9: More noodles.
Layer 10: Remaining meat sauce.
Layer 11: Fresh mozzarella slices and remaining shredded mozzarella.
Layer 12: Final sprinkle of parmesan cheese.
Step 6: The Baking Marathon
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for another 15-20 minutes until bubbly and golden on top.
Let rest for 15-20 minutes before cutting (this is crucial for clean slices).
Step 7: Serve and Bask
Garnish with fresh basil leaves.
Cut into squares and serve with a big smile.
Watch everyone’s faces light up on the first bite.
Serving Suggestions
Classic Italian: Serve with a simple Caesar salad and garlic bread.
Wine pairing: A good Chianti Classico or Sangiovese complements this perfectly.
Veggie balance: A side of roasted vegetables or sautéed spinach cuts through the richness.
Keep it simple: Sometimes this masterpiece needs no accompaniment.
Switch It Up
Veggie Version: Replace meat with sautéed mushrooms, zucchini, spinach, and bell peppers.
Seafood Twist: Use a mix of crab, shrimp, and scallops in a white sauce.
Spinach Addition: Add sautéed spinach to the ricotta mixture for extra nutrition.
Three-Meat Madness: Add ground lamb to the beef and sausage mix.
Roasted Veggie: Layer in roasted eggplant, zucchini, and bell peppers.
Pro Tips That’ll Change Your Lasagna Game
Make the sauce ahead: The meat sauce is actually better the next day. Make it 24 hours ahead.
Room temperature ingredients: Let the ricotta mixture come to room temp before assembling.
Don’t skip the rest: That 15-20 minute rest time is what gives you clean, beautiful slices.
Cover completely: Make sure that foil is sealed tight to prevent the top from drying out.
Fresh mozzarella matters: It melts differently than shredded and adds amazing texture.
Layer thickness: Keep your layers relatively thin and even for the best texture.
Storage and Make-Ahead Magic
This lasagna can be assembled up to 24 hours ahead, covered, and refrigerated. Just add 10-15 minutes to the baking time.
It keeps in the fridge for 5 days and reheats beautifully. Individual portions microwave well, or reheat the whole thing covered in a 350°F oven.
To freeze: Assemble completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Questions People Actually Ask
Q: Can I use no-boil noodles? A: You can, but the texture won’t be as good. If you do, add an extra 1/2 cup of liquid to the sauce.
Q: My lasagna is watery. What went wrong? A: Either the sauce was too thin, or you didn’t let it rest long enough after baking. The rest time is crucial.
Q: Can I make this without béchamel? A: Sure, but you’ll lose some richness. You can just use more ricotta or add some heavy cream to the meat sauce.
Q: How do I get clean slices? A: Sharp knife, gentle sawing motion, and definitely let it rest for at least 15 minutes after baking.
Q: Can I substitute the cheeses? A: Ricotta is pretty essential, but you can play with the others. Just keep the ratios similar.
Q: It’s too rich for me. How can I lighten it up? A: Use part-skim ricotta, reduce the cheese slightly, and add more vegetables to the sauce.
The Real Talk
This isn’t a Tuesday night dinner. This is a weekend project, a special occasion meal, the kind of thing you make when you want to show someone you care or when you need to feed a crowd. It’s rich, it’s indulgent, and it’s absolutely worth every minute of effort. Will you be tired when you’re done? Probably. Will you care when you take that first bite? Absolutely not. This is lasagna that makes memories.
Print
Best Homemade Lasagna: The Epic Layer Cake That’s Actually Worth the Effort
- Total Time: 3 hours
- Yield: 8–10 servings 1x
Description
Okay, let’s get one thing straight — making lasagna from scratch is not a quick weeknight dinner. This is a weekend project, a labor of love, the kind of thing you make when you want to feel like an Italian grandmother even though you’re just a regular person who owns too many takeout menus. But here’s the thing: this lasagna is absolutely worth every minute of effort because it’s basically edible heaven.
We’re talking layers upon layers of rich meat sauce, creamy béchamel, perfectly seasoned ricotta, and enough cheese to make your lactose-intolerant friend weep with envy. This isn’t some thrown-together casserole — this is architecture. This is the lasagna that will have people talking about it for months, begging for the recipe, and showing up at your door with hopeful expressions. My neighbor literally knocked on my door because the smell was driving her crazy.
Ingredients
For the Meat Sauce:
- 1 lb ground beef (80/20 blend)
- 1/2 lb Italian sausage, casings removed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1/2 cup red wine (optional, but recommended)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp olive oil
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/4 tsp nutmeg
- Salt and white pepper to taste
For the Ricotta Layer:
- 32 oz ricotta cheese
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
For Assembly:
- 1 lb lasagna noodles (the good stuff, not no-boil)
- 1 lb fresh mozzarella, sliced
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Fresh basil for garnish
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Add ground beef and sausage, breaking it up as it cooks until browned (about 8-10 minutes).
Add onion and cook until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
If using wine, add it now and let it reduce by half.
Stir in tomato paste and cook for 2 minutes.
Add crushed tomatoes, tomato sauce, basil, oregano, thyme, bay leaf, and sugar.
Bring to a simmer, then reduce heat to low and let it bubble away for at least 1 hour, stirring occasionally.
Season with salt and pepper. Remove bay leaf.
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 2 minutes to make a roux.
Gradually whisk in warm milk, whisking constantly to prevent lumps.
Cook, whisking frequently, until thickened (about 5-7 minutes).
Season with nutmeg, salt, and white pepper. Set aside.
In a large bowl, combine ricotta, eggs, parmesan, parsley, basil, salt, and pepper.
Mix until smooth and well combined. Set aside.
Bring a large pot of salted water to a boil.
Cook lasagna noodles according to package directions until al dente.
Drain and lay flat on a clean kitchen towel to prevent sticking.
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Layer 1: Spread a thin layer of meat sauce in the bottom of the dish.
Layer 2: Arrange 3-4 lasagna noodles over the sauce.
Layer 3: Spread half the ricotta mixture over the noodles.
Layer 4: Add half the remaining meat sauce.
Layer 5: Sprinkle with 1/3 of the shredded mozzarella and some parmesan.
Layer 6: Another layer of noodles.
Layer 7: All the béchamel sauce, spread evenly.
Layer 8: Remaining ricotta mixture.
Layer 9: More noodles.
Layer 10: Remaining meat sauce.
Layer 11: Fresh mozzarella slices and remaining shredded mozzarella.
Layer 12: Final sprinkle of parmesan cheese.
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for another 15-20 minutes until bubbly and golden on top.
Let rest for 15-20 minutes before cutting (this is crucial for clean slices).
Garnish with fresh basil leaves.
Cut into squares and serve with a big smile.
Watch everyone’s faces light up on the first bite.
Notes
Classic Italian: Serve with a simple Caesar salad and garlic bread.
Wine pairing: A good Chianti Classico or Sangiovese complements this perfectly.
Veggie balance: A side of roasted vegetables or sautéed spinach cuts through the richness.
Keep it simple: Sometimes this masterpiece needs no accompaniment.
- Prep Time: 1 hour
- Cook Time: 2 hours
Nutrition
- Calories: ~485 kcal
- Fat: ~24g
- Carbohydrates: ~35g
- Protein: ~32g