The BEST Classic Homemade Lasagna Recipe

Granny’s Classic Homemade Lasagna recipe has been perfected over the years. This is the absolute best lasagna recipe you will ever find! Italian sausage, spinach, basil, and four melted cheeses come together in this satisfying and flavorful dinner.

The secrets to making the best classic lasagna:

Here are my secrets to making the absolute best lasagna you’ll ever enjoy. None of these are absolutely necessary, but I’ve found they make a huge difference in creating the best tasting classic lasagna.

• Use no boil lasagna noodles. Like I said above, they’re not only easier and quicker, but I actually prefer the texture as they never get over cooked.
• I love spicy Italian sausage in my lasagna but for some reason, I don’t like getting a huge chunk in a single bite. I found out by accident that there is a better way. You see, when I was making the filling for my meat and cheese ravioli, I pulsed the cooked sausage in the food processor into tiny crumbles and then mixed it with the ricotta. I had leftover filling and turned it into a lasagna. Voila! It was perfect!
• Whole milk cheese. For the love of all things, be sure to buy whole milk ricotta and whole milk mozzarella. It will yield the creamiest and richest lasagna. Whoever came up with low fat cheese should be punished.
• The secret ingredients in my ricotta filling are roasted garlic, lots of fresh basil, parmesan and pecorino cheese. If you don’t always have roasted garlic on hand, you should. I use it in sooooo many recipes. I used to make lasagna without these four secret ingredients and let me tell you – they are incredibly worth it.
• And finally, you will get the best tasting lasagna if you make it the day before and let it rest at least 20 minutes after you take it out of the oven.

The best way to layer it:

I have found that my technique works extremely well. In my opinion, the proper way to layer lasagna is as follows:

1. A thin layer of sauce must go on the bottom of your casserole dish. This will prevent any pasta from sticking.
2. Then goes the no boil lasagna noodles.
3. On top of the lasagna noodles goes one third of your sausage and ricotta mixture, then a layer of fresh spinach, and that is all topped with a generous amount of sauce. I like the pasta sauce to be on top of the spinach and directly under the next layer of pasta so that the moisture goes both ways.
4. Repeat this process of layering no boil lasagna noodles with the ricotta sausage mixture, spinach, and sauce two more times.
5. Top with your final layer of pasta followed by the remaining amount of sauce as well as the shredded mozzarella.

The result is a perfectly layered, evenly proportioned, best tasting lasagna. Trust the process.

Do you cook the noodles first?

There are two types of lasagna noodles – the type you have to cook first and the type you are not supposed to cook first. My personal preference is to use no cook lasagna noodles. Why add that extra step of having to boil the lasagna noodles first? Then, when you do, they stick to one another unless you are very careful.

No boil lasagna noodles are not only easier to use with less clean up, but I also feel that their final texture once the lasagna is fully cooked is better than lasagna noodles you have to boil first.

Make it ahead of time!

This is one of my many secrets that make this recipe so good.

This lasagna recipe is actually one of our favorite things to serve for dinner when friends come over. Why? Because I can do all the prep the day before and only have to pop it in the oven when our friends get here. It feels sooooo good to have the kitchen start and stay clean when company comes over. Lasagna is one of the best make ahead dinner recipes you’ll find.

The other reason it’s best to make lasagna ahead of time is it gives the pasta time to absorb a lot of the liquid and flavor.

How long can uncooked lasagna last in the fridge?

My personal preference is to make the uncooked lasagna the day before you are planning to cook it. I have found that gives me the best results.

I have, however, made lasagna two days before I cook it and it turned out perfectly fine as well. You just need to keep in mind the shelf life of the ingredients. They fresher they are, the more wiggle room you’ll have as far as how long it will last in the fridge.

The ricotta needs egg.

If you have some kind of egg allergy or have simply run out, you can always omit the egg.

But, like in most recipes, the egg acts as a binder and helps keep the ricotta mixture cohesive. A good egg also adds richness to any recipes.

How to avoid runny lasagna:

This has happened to me countless times but I now know how to avoid it.

Both the sauce and the spinach have a lot of moisture in them. If you don’t make your lasagna ahead of time and just pop it into the oven, you won’t give your pasta sufficient time to absorb the liquid in the sauce.

Also, when you cook your lasagna, the spinach will release a bunch of liquid.

To avoid a runny lasagna, be sure to remove the foil during the last phase of cooking to help release some of the moisture.

It is also very important to let the lasagna rest after taking it out of the oven. This allows the lasagna noodles to further absorb any remaining moisture. Don’t worry – it will still stay hot!

Love cheesy pasta recipes?

You’ll definitely want to make these:

• Homemade Pasta smothered in Homemade Alfredo Sauce
• Swedish Meatball Pasta
• Cajun Shrimp Pasta
• Ham and Pea Pasta Carbonara
• Cheesy Baked Rigatoni Pasta
• Cajun Chicken Alfredo Pasta
• Dozen Veggie Pasta Primavera
• Lobster Mac and Cheese

This recipe was originally published in February 2019 and has been updated with more information and cooking tips. Don’t worry – I didn’t touch the recipe. It’s too good to change!