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!
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.
If you’ve enjoyed this Italian-American lasagna recipe or any recipe on this site, give it a 5-star rating and leave a review.
Some people learn by watching. If you’re that type of person, you can find most of our recipes on YouTube and our Facebook Page.
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
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.
My absolute go to meat sauce and lasagna just curious about a couple of things. Do you remove the fat left over from cooking the meat after adding to onions ? Also my lasagna tends to very saucy and delicious but never stays together .., I did drain the ricotta with cheesecloth on the fridge and I’m wondering if the problem is my my meat sauce is too saucy ?
Hi Paulo. You can remove some of the fat if you like. As far as it being watery, make sure to let it sit 30 minutes after baking. It will stil be hot so don’t worry. That step will help it reabsorb some of the liquid. If you find it is still too watery after the long rest, you could bake it a bit longer uncovered. Hope this helps. Glad you enjoy the flavor of the meat sauce!
This is the third recipe we have made from y’all (also made the alfredo and the meatloaf with mushroom gravy). All three have been great! This lasagna was fun to make with very clear instructions. Whenever we want to make something new, we visit your site or youtube channel for the approachability and the FLAVOR!
What would be the best way to freeze this lasagna and how long would recommend it could be kept frozen for? We think it would be fun to make an extra lasagna and keep it for a rainy day. Thanks!!
Hi Steven, we’re so happy you enjoyed this one! You can fully bake the lasagna, let it come to room temperature, and then freeze covered tightly with foil. It should be fine in the freezer for up to 3 months. Freezing for a rainy day is a great idea!
Absolutely delicious! I’ve always added a lot of seasoning to my homemade sauce, this recipe is very flavorful in its simplicity. Will definitely make again
Hello
Just made the sauce for the lasagna using the recipe noted above. Wow, so easy and delicious!
Also made the mini meatballs from another of your recipes, so good. (Had left over ground chuck and ground pork from the sauce. Will make baked ziti and meatballs next week.
Quick question. Do I need to drain all brands of ricotta? We bought Galbani and it seems really thick?
Hi Michele, that’s a great question, and you’re right in that Galbani is on the thicker side while Polly-O tends to be wetter. If you’re using Galbani you can get away without draining it.
Fantastic Recipe, 10/10
Hi Jim and Tara….my husband recently made your lasagna recipe which we absolutely loved. Why?? It was exactly like the way my Dad, who was a Calabrian-American made his. It brought back such great memories for us. So delicious! We love all of your recipes, as we can relate to all of them. We are from Queens, NY, but have been in Western North Carolina for the past eleven years, so you can only imagine how we welcome your great recipes. Love your podcast and looking forward to your cookbook, whenever that may be. Best luck for all your future endeavors.
Hi Leslie, we’re so happy you all enjoyed the lasagna and thanks for the great comment!
Hi Jim, Hi Tara
I am an avid listener of your podcast, and always happy to see one of your recipes on Facebook. My husband recently made your version of lasagna. It was outstanding!!! Why we loved it??? Your lasagna was near exact to my Dad’s (he was of Calabrian parents) version. He taught me to cook great Southern Italian food, and I can so relate to all of your recipes.
I am originally from Queens, NY, but have lived in Western North Carolina for the past eleven years. Thank goodness I can cook, because the Italian food here is not at all what my New York experience was. Your podcast is my favorite of everything I listen to, and I am so looking forward to you publishing a cookbook, whenever that may be. Thanks for sharing your luscious recipes with all of us. Your podcast is really great! Best wishes on your future food endeavors.
Hi Leslie, we’re so happy you enjoyed the recipe and the podcast as well! Thanks for the comment!
Absolutely loved this recipe. I followed the recipe, exactly, and was thrilled with the outcome. Will definitely make this again.
Looking forward to trying your way of making it this weekend.
Hi Jim, so I made your lasagna actually I made 2 pans for a get together …I am ditching my way of doing it and doing it your way. It came out amazing and honestly it was so much easier. I’m so grateful for all your cooking ideas. You are a blessing. Have a wonderful Easter. God bless you and your family.
Good Italian family traditional instructions..
Hey James. My neighbor made your recipe and it was great. He told us he used regular lasagna pasta without boiling it first and it came out perfect. Have you tried this, it would save a step in the process. He swore it wasn’t the no boil noodles, but he tends to lie. Thanks and happy Easter
Hi Joe, Jim hasn’t tried this with uncooked pasta noodles. He says he believes it can be done but said you’d need a lot more liquid in the pan. Since we haven’t tested it we really can’t say how it would turn out. If you try it, let us know!
I’m making my lasagna right now. After assembling, I have to put in frig overnight before baking. How long should I then bake and at what temp? Should I bring it to room temperature first?
Hi Ginny, remove the lasagna from the refrigerator about an hour before you plan to bake it. Then let it bake for 45 minutes – 1 hour at 375f covered, then uncover and bake for another 15-20.
We absolutely loved it! Thanks very much for sharing your recipes.
Hi Liz, we’re so happy you loved the lasagna and thanks for the comment!
Merry Christmas!
You are the best!
Thank you for all the great ideas!!
Sharon
Hi Michael and Sharon, thanks for the comment and so happy you’re enjoying the recipes!
I love lasagna but my ricotta cheese gets grainy. What am I doing wrong?
Hi Charlotte, ricotta is grainy. If you wanted a smooth sauce you could make a bechamel, but that doesn’t have ricotta in it and would be a very different type of lasagna.
Love this recipe. Question, Can I put it together and freeze it? Then bake it on Christmas day,?
Hi Judith, yes, the lasagna can be made ahead, frozen, then baked on Christmas. Hope you enjoy!
To clarify do you prepare and freeze and then bake or do you prepare, bake, freeze and reheat ? Which do you recommend ? Thanks
You can do either.
Hi Jim and Tara,
I am from Queens, NY, but retired to Western NC. I love your podcast and this Lasagna recipe is so similar to the way my Dad made his lasagna. He was Italian-American (Calabrese). My husband is going to make it for Christmas Eve this year, since he has to work on Christmas Day.
Merry Christmas to you and your family. Thanks for all these delicious recipes!
Hi Leslie, we’re so happy you’re enjoying the podcast and hope you and your husband enjoy the lasagna on Christmas Eve! Merry Christmas to you and thanks for following along with us!
Reading this recipe, makes me want to jump up and start making lasagna, exactly as you do ! I love the Italian American version I think more than the “authentic” one. Although the last time I made it I did a compromise version. Ricotta and a Bolognese sauce instead of my ordinary meat sauce. It was pretty good and allowed me to enjoy my Ricotta. Growing up my kids requested this meal on a regular basis. My grandmother and mother used to put all kinds of meat in the layers, sausage, sliced meatballs mostly, ricotta and mozzarella. This resulted in a dish so hearty some of us could barely move. Eventually after grandma passed my mom switched to homemade manicotti which she thought of as “lighter.”
Hi Louise, we’re so happy this recipe brought back some nice memories for you and we appreciate you sharing with us!
I made this for Christmas 2 years ago with the meat sauce and everyone said it was the best lasagna they ever had! I’m going to make it again this year. We also love your chicken with cherry tomatoes and capers! Everyone asks for the recipe. Thank you!
Hi Lynn, thanks for the comment and so happy you enjoyed the recipe. Hope you love it again this year!