What could possibly be more comforting than the smell of a tray of Italian-American style lasagna fresh from the oven? Beneath the crispy, melty top lies layers upon layers of cheesy, saucy goodness. A creamy ricotta and herb mixture is slathered between thin sheets of pasta, each of which is topped with mozzarella, Pecorino Romano, and a hearty meat ragu, culminating in one of the most beloved of all Italian-American baked pasta dishes.
American Lasagna is a recognizable menu staple in many Italian eateries. It is one that is pleasing to even the fussiest of eaters making it a dish that is sure to please a crowd.
In fact, you will often find lasagna on the tables of many Italian-American families on holidays, such as Thanksgiving (served as the first course way before the turkey), Christmas, and Easter.
It’s relatively simple to make, freezes well, and as I said, pleases even the pickiest and hungriest of crowds.
The great lasagna debate
This recipe is for the Italian-American style lasagna that I grew up eating and uses my recipe for meat sauce (the same one used in my Pasta al Forno recipe). There are many variations of the dish, and the authentic Italian version, the one you’d be served in Italy, is quite different.
The Italian version of this dish is often made with a Bolognese Ragu and a bechamel, which starts with a roux (milk and flour) and is flavored with a touch of nutmeg. You will not find ricotta cheese in the authentic Italian recipe.
And of course, there are so many variations of this dish that you’ve likely tried: vegetable lasagna, seafood lasagna, and so on. You can even roll up the noodles. We did just that in this spinach lasagna rolls with white sauce recipe. That’s a great one that I encourage you to try!
It is such an easy dish to manipulate and as always, I encourage you to not be afraid to put your own twist on it!
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How to make it
Each number corresponds to the numbered written steps below.
- Start by bringing a large pot of water to a boil. Add 2 tablespoons of kosher salt and a drop (1/4 teaspoon) of olive oil. While you’re waiting for the water to boil, begin making your mixture of 1 pound of ricotta (drained overnight), 1/4 cup of minced parsley, 1/4 cup of minced basil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix until combined.
- In a separate bowl, beat two eggs. Once beaten, add them to the ricotta and herb mixture.
- Once the water is boiling, add the lasagna noodles in small batches (unless you have a huge pot it will take a few batches) and cook until 1 minute less than al dente and remove them with a pasta spider or strainer. Place them immediately into an ice water bath to stop them from cooking any further.
- Lay the noodles out on parchment paper, or clean dish towels.
- In a 9×13 (or 10×15) baking dish, place a drop of olive oil and wipe the bottom and the sides. Then, add a thick layer of meat sauce to completely coat the bottom of the baking dish. Note: I am using the meat sauce from my Pasta al Forno recipe. For a meatless version, you can use my easy marinara sauce recipe.
- Place 6 lasagna noodles on the first level so they slightly overlap. Spread a thick layer of the ricotta mixture onto the noodles.
- Then, layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese. Repeat this process over the next two layers.
- On the top layer, just add the sauce, mozzarella, and Pecorino Romano cheese. There is no ricotta mixture on the top layer. Cover with a lightly oiled tin foil cover. Alternatively, you could cover with parchment paper first, then tin foil. The oil/parchment paper is to prevent the cheese from sticking to the foil. In the middle of the oven, bake the lasagna covered at 375f for 45 minutes. Bake uncovered for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Once the lasagna is done, it needs to sit for at least 30 minutes to allow it to settle, so factor that amount of time in when serving.
What to serve with lasagna
Lasagna is a hearty meal, so you’d want to consider serving it alongside something light.
When I make lasagna, I usually serve it with this Via Carota style green salad or sauteed broccoli rabe.
If you are making this lasagna for Thanksgiving (I see you my fellow New Yorkers), you might want to check out some of my Thanksgiving recipes, like my sage and onion stuffing or my sausage and apple stuffed acorn squash.
As far as drinks go, I say mix up a pitcher of moscato sangria, or pop open a nice full-bodied Chianti, Barbaresco, or Amarone, depending on your budget.
More baked pasta recipes
- Baked penne with Italian sausage – Easy Italian sausage-based sauce with penne, ricotta, and mozzarella.
- Meatless baked ziti – Marinara, mozzarella, ricotta, and ziti are baked until bubbly.
- Baked rigatoni with meat sauce – Mozzarella and rigatoni are tossed with a hearty meat ragu.
- Spinach ricotta stuffed shells – Creamy ricotta and spinach stuffed shells with meat sauce.
- Four cheese baked manicotti – Large tubes of pasta stuffed with 4 cheeses and baked to perfection.
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Italian-American Lasagna
Ingredients
For the lasagna
- 5 cups (1.2kg) meat sauce meat sauce recipe
- 1 pound (454g) lasagna noodles
- 1 pound (454g) sliced mozzarella cheese
- 1 cup (90g) Pecorino Romano finely grated
- 1 tablespoon (15g) olive oil
For the ricotta mixture
- 1 pound (454g) ricotta drained overnight
- 1/4 cup minced flat-leaf Italian parsley
- 1/4 cup chopped basil
- 2 large eggs beaten
- 1 teaspoon Diamond Crystal Kosher salt
- 1/4 teaspoon black pepper
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Instructions
- Preheat oven to 375f and set the rack to the middle level.
- Bring a large pot of salted water (along with a 1/2 teaspoon of olive oil) to boil. Boil the lasagna noodles (work in batches and stir well to avoid sticking) to very al dente (about 3-4 minutes less than box instructions). Scoop out sheets with a mesh strainer or pasta spider and shock in ice water. Lay flat the lasagna noodles on parchment paper or clean dish towels.
- In a large bowl combine all the ricotta mixture ingredients.
- In a 9x13 (or 10x15) baking dish place a drop of olive oil and wipe the bottom and sides. Next add a thick layer of meat sauce, completely coating the bottom of the baking dish.
- Place 6 lasagna noodles on the first level (they should slightly overlap). Spread a thick layer of the ricotta mixture onto the noodles, then layer 1/3 of the mozzarella, another thick layer of meat sauce, and finally 1/3 of the grated Pecorino Romano cheese.
- Repeat the process on the next two layers. On the top layer just add the sauce, mozzarella, and Pecorino Romano cheese.
- Cover the lasagna with parchment paper then foil to prevent sticking.
- Bake for 45 minutes. Removing the covering and bake for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. Let the lasagna sit for at least 30 minutes to settle before eating. Enjoy!
Notes
- Makes 6 large or 8 decent sized servings.
- This recipe uses meat sauce, from our Pasta al Forno recipe. For a meatless version, you could use our quick marinara sauce or your own sauce.
- Make sure to cook the lasagna noodles to very al dente in batches. Lay out the noodles on clean kitchen towels or parchment paper to make an easy assembly process.
- Any broken lasagna noodles can still be used. They work best in the middle, reserving the good pieces for the outside edge.
- Cover the lasagna with parchment paper, then foil to prevent sticking. Remove the paper and foil for the last 15 minutes to get the noodles nice and crispy. Broiling for 2 minutes right at the end works great but watch carefully!
- After removing the lasagna from the oven, allow to sit for at least 30 minutes before serving. This will allow the lasagna to settle and will help prevent it from collapsing once you've sliced it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best lasagna ever! I would like to make it again but Im pressed for time, any suggestions on how to making it a day before, should bake it the day before or bake it the day of.
Thank you
Hi Rosa, we’re so happy you enjoyed the recipe. The results would be so similar between baking it the day before or day of that you really could do whichever works best for you.
Thank you! I love sharing your recipes with friends and family.
Buona Pasqua!
Made a lasagne from scratch! It was delicious and love the teaching format you us.
I think I can actually cook with your guidance. Thanks lots
We’re so happy to hear that, Anne!
Hi Jim, in the Lasagna, I prefer to add one layer of fresh baby spinach additionally, between one of the meat sauce and cheese layers. Our families love it!
Happy Easter to you and your beautiful family!
Warm Wishes,
Carole Deering
Thanks for the comment, Carole! Your addition of fresh baby spinach sounds great! Happy Easter to you!
Fabulous lasagna. Made for company and they loved it! Can’t go wrong with any of your recipes. Thanks so much for all your recipes.
So happy you enjoyed, Jody!
Good lasagna. Will absolutely, positively, have to make again. Thank you
So happy you enjoyed!
I am addicted to your site! Everything I’ve made has been outstanding! I’m trying your lasagna recipe for the first time – only slightly different than mine, so I know it’s going to be good! 😉 My question is regarding the mozzarella. I could not find whole, only low-moisture part skim. I also bought Fresh mozzarella pre-sliced. Which would you use? I’m leaning towards a combo. 🙂
Hi Kelly, for this recipe, definitely go with the low-moisture part skim block mozzarella. We don’t suggest using fresh mozzarella for this one.
Thank you!!
This was absolutely incredible! Made the sauce recommended and followed the directions to a T. So dang good, you continue to give me great advice and recipes. Thank you!!
So happy you enjoyed, Tim!
Could I use Barilla no bake Lasagna for this recipe. A box is 9 ounces.
Hi Jack, you can use the no boil noodles, but they would need a lot of sauce so be sure to add enough to the pan and follow the package instructions for baking.
Awesome recipe. Great tips. Came out perfect
We’re so happy to hear that, Rena!
I’m making lasagna for Christmas on Monday should I cook it then put in fridge for Wednesday or leave it raw then just cook on Christmas
Hi Martha, you can do it either way.
Can this be made ahead and frozen?
Yes, it can be.
I have not tried the recipe yet…..however im excited to give it a go!! It looks delish. In the past
When i have cooked a lasagna there always seems to be alot water. (Moisture) why is that?
Maybe you can help?
Thanks in advance
Hi Patricia, if you don’t drain your ricotta well enough, that can add extra moisture. We recommend draining overnight.
Exactly as my mother made this.She would always add cooked crumbled, sweet Italian sausage as well. Yum!
We’re so happy you enjoyed, Kathleen!
Too rustic for my taste. Sorry. I much prefer a beef and veal mix, ground 2x, and a bechamela instead of the ricotta and eggs. Really appreciate everything else you do. Btw: ads cover content on mobile IOS.
Delicious
Fantastic Lasagne! The meat sauce is oh so delicious. Thank you for sharing your recipe!
So happy you enjoyed, Melanie!
Have you ever tried the No boil lasagna? I am curious but afraid to try, thanks
Hi Prema, you can use the no boil noodles, but they would need a lot of sauce so be sure to add enough to the pan and follow the package instructions for baking.
Hi Jim and Tara, I enjoy watching your videos. Can I use fresh lasagna sheets?
Hi Linda, yes, you can!
I made American Lasagna recipe last week which was very good, very good,,,, I used the tomato sauce recipe in link and was surprised to see the link took me to Amazon Contadina Tomato Sauce, which I think is the worst sauce ever. hope you do not use. I use Cento or Mutti.
So far your recipes are great. THANK YOU
Hi Bob, the sauce linked in the lasagna recipe goes to our meat sauce used for Pasta al Forno. The link to tomato paste in that recipe goes to contadina plain tomato paste, not the sauce. That one is linked because it’s the best value on Amazon, but definitely get Cento or Mutti from your local grocery store, or even better, Costco’s brand.
James, can I use Parmigiano Reggiano instead of Pecorino Romano I don’t have that cheese. I plan to make this on Saturday. Thank you for your time.
Hi Bob, yes you can. Hope you enjoy!