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Home » Recipes » Main Dishes

Lasagna with Homemade Noodles

Published: Dec 7, 2020 · Modified: Mar 8, 2022 by Scott · This post may contain affiliate links.

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This classic lasagna recipe features sheets of fresh homemade pasta noodles layered with a thick, hearty homemade meat sauce and ricotta, mozzarella, and Parmesan cheeses. It takes a little more time and effort to make lasagna from scratch, but the results are definitely worth it!

Side angle view showing a serving of lasagna alongside the lasagna dish.
Jump to:
  • Why this recipe works
  • How to make homemade lasagna noodles
  • How to roll out fresh lasagna noodles
  • Cooking fresh lasagna noodles
  • Can I use store bought lasagna noodles?
  • Ingredients for homemade lasagna
  • How to make homemade sauce for lasagna
  • Making the ricotta cheese layer
  • What kind of cheese should I use for lasagna?
  • How to assemble lasagna
  • How to cook the BEST homemade lasagna
  • How to store leftover lasagna
  • How to freeze lasagna
  • How to reheat frozen lasagna
  • 📖 Recipe
  • More delicious pasta recipes

Why this recipe works

Don't be intimidated by what I'm about to say but, this isn't a quick and easy lasagna recipe. In this dish everything is done from scratch, so it will take some time. But it's a great choice for an impressive special occasion or holiday meal for a crowd. It can also be doubled very easily and freezes very well, so you can make a double batch and enjoy it again later. I usually split my second batch into two 8 by 8 pans so I get two freezer meals.

How to make homemade lasagna noodles

  • Making fresh pasta is a lot easier than you may think and it is definitely worth the extra work for the BEST homemade lasagna. It just requires a few simple ingredients and using a stand mixer makes the process almost effortless.
  • Add the 2 cups of flour, 1 teaspoon salt, 1-2 teaspoons olive oil, and 4 eggs to the bowl of your mixer fitted with the dough hook. Mix on low until a rough, shaggy dough forms. Then increase to medium speed where it should form a ball.
  • Let the dough knead in the mixer on medium speed for about 5 minutes then remove to a lightly floured surface and knead by hand for another minute or two. Wrap the dough tightly with plastic wrap and let rest for around 30 minutes at room temperature.
  • You can also refrigerate the dough for up to 2 days. If refrigerating be sure to remove the dough about 1 hour before using to allow it to come to room temperature.
Homemade fresh pasta dough is shown rolled out and cut into lasagna noodles.

How to roll out fresh lasagna noodles

  • Once you're ready to roll out the pasta, cut the dough into fourths. Run each piece through a pasta machine, starting on the widest setting and decreasing the thickness with each pass until you reach your desired thickness.
  • Make sure to keep your work area well floured to avoid sticking and cover the dough that you're not working with using plastic wrap or a damp dish towel.
  • I like the noodles a little thicker for lasagna so that's about the middle setting on my pasta machine. After rolling out the dough, cut them to 8-10 inch sections or cut to fit you baking dish.
  • If you don't have a pasta machine you can roll out the dough with a rolling pin on a well floured surface.

Check out my full post on making homemade pasta for more detail and tips.

Cooking fresh lasagna noodles

I usually take my time and assemble the lasagna with cooled sauce. So to be sure my noodles are cooked I do a quick blanch to soften them. Working in batches, cook the lasagna noodles in a large pot of boiling water for around 30 seconds to 1 minute, just until softened then drain.

You don't actually have to cook fresh lasagna noodles if you work quickly and assemble your lasagna while the sauce is still very hot. The hot sauce will cook the noodles while the dish bakes. If you go that route then you don't need to reduce the sauce as much either. The noodles will help soak up some of the extra moisture, so shoot for about 1 hour of cook time on the sauce instead of 1-2.

Can I use store bought lasagna noodles?

Absolutely! Some upscale supermarkets, such as Whole Foods, offer packaged fresh pasta. You can use these as you would homemade pasta.

Traditional dried pasta will also work. Just cook the noodles as directed on the package before assembling the lasagna.

Close up view of a slice of homemade lasagna showing the layers of meat sauce, cheese, and noodles.

Ingredients for homemade lasagna

  • 1 batch homemade fresh pasta dough

For the meat sauce

  • Sweet Italian sausage
  • Ground beef - preferably 90/10
  • 1 medium onion
  • 4 cloves garlic
  • 1 28 ounce can crushed tomatoes
  • Tomato sauce
  • Tomato paste
  • Red wine
  • White sugar
  • Fennel seeds
  • Dried oregano
  • Salt
  • Black pepper

For the cheese layer

  • Whole milk ricotta cheese
  • Large egg
  • Fresh parsley
  • Ground nutmeg
  • Whole milk mozzarella shredded
  • Freshly grated parmesan cheese

How to make homemade sauce for lasagna

  • To make the lasagna meat sauce, cook sweet Italian sausage, ground beef, diced onion, and minced garlic in a large pot or dutch oven over medium heat until the meat is well browned.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, wine, sugar, fennel seeds, oregano, salt, and pepper. Bring to a low simmer then reduce heat to low and cook for at least 1 to 2 hours, stirring occasionally, until the sauce is reduced by about half.
  • Let the sauce cool for around 30 minutes before assembling the lasagna.

The sauce can also be made in a slow cooker and cooked on low for around 6 hours.

You can prepare the sauce up to 2 days ahead and store in the refrigerator in an airtight container.

Making the ricotta cheese layer

  • While the sauce cooks, add the ricotta, egg, parsley, and nutmeg to a medium bowl and stir until well combined.
  • Refrigerate the mixture until ready to assemble the lasagna.

Many traditional Italian lasagna recipes use a bechamel sauce in place of ricotta we typically use in America. That is a delicious option too if you want a more authentic Italian lasagne.

What kind of cheese should I use for lasagna?

I highly recommend shredding your own cheeses anytime you are going to melt cheese. Store bought shredded cheese is coated with cellulose to prevent clumping and it also prevents melting properly.

For the mozzarella shred a block of low moisture mozzarella with the large holes on a box grater.

For the Parmesan, finely shred or grate a high quality chunk of aged Parmesan such as Parmigiano-Reggiano.

If you want even more cheese, add thin sliced provolone cheese on top of the meat sauce before adding the shredded cheeses.

Overhead view showing the assembly process with a pot of sauce and a bowl of the ricotta cheese mixture, set next to the lasagna dish.

How to assemble lasagna

  • To assemble your homemade lasagna, set up an assembly line with the meat sauce, the ricotta mixture, the shredded cheese, and the cooked noodles.
  • Lightly coat a 9x13 lasagna dish with cooking spray.
  • Spread 1 cup of the sauce in the bottom of the baking dish then add a single layer of 3 to 4 noodles.
  • Spread on a third of the ricotta mixture, then top with ½ cup of mozzarella and ¼ cup of Parmesan cheeses.
  • Repeat that process 2 more times and top with the remaining mozzarella and Parmesan cheese.

The lasagna can also be assembled a day ahead then covered and refrigerated. Remove from the refrigerator about 30 minutes before you plan to cook it.

Close up view of the finished baked lasagna sliced and ready for serving.

How to cook the BEST homemade lasagna

  • Preheat oven to 375°F.
  • Cover the lasagna with foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes until the lasagna is warmed through and the cheese is melted and bubbly.
  • If you like a lightly browned topping, turn the oven to broil for a couple of minutes. Just make sure your baking dish is broiler safe and keep a close eye to avoid burning.
  • Let the lasagna cool for 10-15 minutes before cutting and serving. This will allow the sauce and cheese to set up a bit and help keep those nice

How to store leftover lasagna

To store leftover lasagna, let it completely cool, then cover and refrigerate for up to 3-4 days. Or you can transfer individual portions to airtight storage containers before refrigerating.

Reheat in a 375°F oven for 20 -30 minutes, or until warmed through.

How to freeze lasagna

This dish freezes very well so it's a good idea to double up and make two. If you are making one to freeze, then skip cooking the noodles. I also highly recommend dividing it into 2, 8 by 8 disposable foil pans. You can also freeze in individual portions if preferred.

To freeze unbaked lasagna, allow all of the ingredients to completely cool. Then cover with plastic wrap and aluminum foil and freeze for up to 3 months.

You can also freeze cooked lasagna for up to 3 months, but the texture and the yummy browned cheese on the topping and crispy edges will not be quite as good. To freeze baked lasagna I recommend storing in individual portions for easier reheating.

How to reheat frozen lasagna

When it comes time to reheat the lasagna you can either thaw it first or bake it from frozen.

To reheat frozen lasagna, it will take around 1 hour and 15 minutes for an 8 by 8 pan. Remove the plastic wrap and foil then cover with a new sheet of foil. Bake in a 375°F oven for an hour, or until warmed through.

Remove the foil and bake for another 10-15 minutes until the cheese topping is melted and bubbly. Remove and let the lasagna rest for 10-15 minutes before slicing and serving.

If you prefer to thaw the lasagna, allow it to defrost overnight in the refrigerator. Remove from the fridge 30 minutes prior to baking. Then bake as above but shorten the time to 45 minutes to 1 hour.

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Side angle view showing a serving of lasagna alongside the lasagna dish.

Lasagna with Homemade Noodles

This classic lasagna recipe features sheets of fresh homemade pasta noodles layered with a thick, hearty homemade meat sauce and ricotta, mozzarella, and Parmesan cheeses.
Author: Scott
4.75 from 48 votes
Print Pin Rate SaveSaved!
Prep Time: 45 minutes mins
Cook Time: 2 hours hrs
Total Time: 2 hours hrs 45 minutes mins
Servings: 8
Calories: 675kcal

Equipment

  • Pasta Machine
  • Stock Pot
  • Cutting board
  • Wooden Spoon
  • Stainless Steel Mixing Bowls
  • Measuring Spoons
  • Measuring Cups
  • Dutch Oven
  • 9x13 Baking Dish

Ingredients

For the sauce

  • 1 pound sweet Italian sausage
  • 1 pound ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 3 Tablespoons tomato paste
  • ½ cup red wine
  • 2 Tablespoons white sugar
  • ½ teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

For the cheesy layers

  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • ¼ cup chopped fresh parsley, plus more for topping
  • ⅛ teaspoon ground nutmeg
  • 2 cups whole milk mozzarella, shredded
  • 1 cup freshly grated parmesan cheese

Noodles

  • 1 batch Homemade fresh pasta, rolled into thin sheets then cut into sections to fit your baking dish.

Instructions

  • Cook sausage, ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is well browned, around 7-8 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, wine, sugar, fennel seeds, oregano, salt, and pepper. Bring to a low simmer then reduce heat to low and cook for at least 1-2 hours, stirring occasionally, until the sauce is reduced by about half. Let the sauce cool for around 30 minutes before using. The sauce can be made up to 2 days ahead and stored in the refrigerator.
  • While the sauce cooks, add the ricotta, egg, parsley, and nutmeg to a medium bowl and stir until well combined. Refrigerate the mixture until ready to assemble the lasagna.
  • Using a pasta machine, roll out the prepared pasta dough into thin sheets then cut into 8 to 10 inch sections or cut to fit your baking dish.
  • Working in batches, cook the lasagna noodles in a large pot of boiling water for around 30 seconds to 1 minute until softened then drain.
  • Preheat oven to 375°F and lightly coat a 9x13 lasagna dish with cooking spray or olive oil.
  • To assemble, spread 1 cup of the meat sauce in the bottom of the baking dish then add a layer of noodles. Spread on a third of the ricotta mixture, then top with ½ cup of mozzarella and ¼ cup of Parmesan cheeses.
    Repeat process 2 more times; sauce, noodles, ricotta, and cheese. For the top layer add the remaining sauce and top with the remaining mozzarella and Parmesan cheese.
  • Cover with foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes. Let cool for 10-15 minutes before serving.

Video

Notes

MAKE AHEAD: The dough and sauce can be made up to 2 days ahead and stored in the refrigerator.
The lasagna can be fully prepared and assembled up to 2 days ahead then covered and refrigerated. Remove from the refrigerator at least 30 minutes before baking and bake until warmed through and the cheese is melted and bubbly.  
If you are planning to make the lasagna to freeze I would recommend making 2 8x8 pans rather than a large 9x 13 pan.  A full 9x13 will take a very long time to bake from frozen.  

Nutrition

Calories: 675kcalCarbohydrates: 52gProtein: 47gFat: 32gCholesterol: 133mgSodium: 1260mgPotassium: 566mgFiber: 5gSugar: 13g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: Italian
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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Comments

  1. Jen says

    March 23, 2025 at 7:30 pm

    5 stars
    Thank you for this recipe! I followed it to the letter, including making homemade noodles, and my husband and I loved it. It has a depth and richness that was well worth the wait.

    Reply
  2. Angela says

    September 10, 2024 at 9:57 pm

    The dish was good, my noodles absorbed too much sauce and got too thick and chewy, but I did not cook them ahead of time.

    Reply
  3. Marie Lang says

    February 03, 2024 at 5:17 pm

    4 stars
    thank you for this gorgeous recipe for special occasions when I want to make the lasagna noodles from scratch.

    Reply
  4. Pat says

    December 27, 2023 at 7:08 pm

    Scott, thank you for sharing your delicious lasagna recipe. Your instructions were spot on and easy to follow. You helped make our Christmas dinner special.

    Reply
    • Scott says

      January 02, 2024 at 9:40 am

      Thanks so much Pat!

      Reply
  5. Melissa says

    December 25, 2023 at 4:50 pm

    5 stars
    I’ve made this several times. It’s amazing!

    Reply
    • Scott says

      January 02, 2024 at 9:40 am

      Thanks Melissa!

      Reply
  6. Lindsay says

    November 10, 2023 at 9:50 pm

    5 stars
    I made a double batch for a dinner party and everyone said it was the best lasagna they had ever had. I cooked the noodles, but I think that with how saucy the lasagna was you could get away with not cooking the noodles and just cooking the lasagna covered for a little extra time, but it will result in a drier lasagna. I didn’t have enough ricotta to do a double layer in both pans, so next time I would do extra ricotta

    Reply
  7. Austin says

    July 09, 2023 at 1:16 am

    Do you really have to cook the noodles even though it's fresh pasta? I would've thought that it would already be soft enough that the moisture in the sauces and stuff would cook it when it baked.
    Either way, this recipe looks amazing, and once I make it I'll be back to leave a review!

    Reply
    • Scott says

      July 17, 2023 at 10:24 am

      Hi Austin, sorry but I haven't tried this recipe without cooking the pasta first. If you try it that way let us know!

      Reply
  8. Rob says

    April 29, 2023 at 7:21 pm

    5 stars
    We have made our own pasta before. Tried this recipe tonight and it came out delicious!
    Only recommendation, need a bit more ricotta mix for the top layer. Either add a second egg and half a cup of parmesan, or more ricotta.
    Overall best lasagna we have had!

    Reply
  9. Grandma D says

    March 15, 2023 at 6:52 pm

    This is a great recipe. I did use homemade wheat pasta for the noodles. I also used 2 pints of home grown tomatoes and no tomato sauce. I used a pint of full fat cottage cheese instead of ricotta.

    Reply
  10. Linda says

    May 21, 2022 at 5:30 pm

    Why is there no mention of adding the meat sauce in the assembly part of this recipe? The only time the meat sauce is mentioned is at the beginning, about putting some at the bottom of the pan. Finding out when/where to add the sauce was what I was most interested in. Oh well...

    Reply
    • Scott says

      May 23, 2022 at 10:11 am

      Hi Linda,

      The assembly process for each layer is sauce, noodles, ricotta mixture, then shredded cheese. The top layer gets sauce then the remaining shredded cheese. I've updated the recipe card to clarify that. Thanks!

      Reply
  11. Sheri G says

    December 26, 2021 at 9:38 pm

    5 stars
    My family raved about your lasagne recipe. Thank you for sharing. Will be making this again! Homemade noodles straight to pan with fresh made sauce, layers, and then baked 45 minutes to perfection! I made my own ricotta with whole milk, heavy cream and white vinegar. It added to the dish.

    Reply
    • Scott says

      December 27, 2021 at 10:45 am

      Thanks so much! Glad it was a hit!

      Reply
  12. victor cass says

    October 23, 2021 at 4:01 pm

    5 stars
    I really enjoyed this but I will say that I completely forgot we added the meat sauce and not just a sauce and I was so lost lol. My own fault but just a reminder in case people are like me, it’s a meat sauce lol.

    Fantastic recipe and very easy to understand and follow.

    Reply
    • Scott says

      October 25, 2021 at 9:33 am

      Thanks so much! Glad you enjoyed it!!!

      Reply
4.75 from 48 votes (41 ratings without comment)

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