When it comes to comfort food, Italian-American Lasagna is at the top of the list. Beneath the crispy, melty top lie layers of cheesy, saucy goodness. The creamy ricotta and herb mixture is the perfect match to the sheets of pasta and hearty ragu, while the mozzarella and Pecorino Romano on top seal the deal, culminating in one of the most iconic and beloved baked pasta dishes.
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Lasagna – a holiday classic
Italian-American lasagna is a classic comfort food that is found at many pizzerias and Italian eateries in the New York area where I live.
But, it is best known in my home as the must-have for holidays, especially Thanksgiving! I’ll usually make a lasagna, or sometimes manicotti (the recipe for which can be found in my cookbook), as a first course on Thanksgiving to have before the turkey.
I know what you’re thinking – isn’t making lasagna a lot of work for a holiday? While there is some work involved in making it, one of the reasons I love this dish for a holiday is that it can be made ahead of time, even a few weeks in advance, and frozen.
Oh, and if you’re craving the flavors of lasagna but want something far easier, try my lasagna soup, which is ready in about 45 minutes!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pasta. I’m using store-bought lasagna sheets, and I do pre-cook them. I don’t really recommend using no-cook lasagna sheets for this recipe, as you’ll likely need to increase the liquid in the recipe since the no-cook pasta will absorb more sauce.
- Cheese. I’m using whole milk ricotta cheese (you can also use skim), block mozzarella, and Pecorino Romano. You can use Parmigiano Reggiano or domestic Parmesan in place of the Pecorino, if desired.
- Sauce. Italian-American lasagna is made with a tomato-based sauce, which sets it apart from the Italian version, which most often uses a Bolognese ragu and a bechamel. I add ground beef and ground pork to my sauce, but you can omit it to make it vegetarian, or use all ground beef, or all ground pork.
- Egg. This serves as a binder and helps to hold the cheese filling together.
- Herbs. I love to add fresh parsley and basil to the cheese filling as it adds some brightness to the dish and helps balance out the flavors.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- In a large pot over medium heat, brown the ground chuck and pork in the olive oil. Once brown, use a spoon or meat masher to break it up, then transfer to a plate and set aside.
- In the same pot, saute the onions adding more olive oil if needed, and a pinch of salt. Once soft, add the garlic and cook until fragrant.
- Add the meat back to the pot along with the red pepper flakes and stir to combine. Season the meat with salt and pepper to taste.
- Add the tomatoes and bring the sauce to a simmer, then turn the heat to low and cover the pot, leaving the lid slightly cracked. Taste test and adjust salt and pepper as needed.
- Bring a large pot of salted water (along with 1/2 teaspoon of olive oil) to a boil. BCook the lasagna sheets in batches to very al dente (about 3-4 minutes less than box instructions), then use a mesh strainer to remove them and place in ice water to shock and stop the cooking process. Note: this is one of the only pasta recipes I recommend adding olive oil to the pasta water. This is to prevent the noodles from sticking to each other, since they are so large.
- Lay the noodles flat on parchment paper to prevent sticking.
- In a large bowl, combine all the ricotta mixture ingredients except the egg. Taste test, season with salt and pepper, then add the egg and mix until combined.
- In a 9×13 baking dish, place a drop of olive oil and spread it around the bottom and sides of the dish. Add a thick layer of sauce to completely coat the bottom of the dish.
- Place 6 lasagna noodles on the first level, slightly overlapping, then spread half the ricotta mixture, followed by 1/3 of the mozzarella.
- Add another layer of meat sauce followed by the Pecorino, and repeat the process with the noodles, ricotta, mozzarella, meat sauce, and Pecorino to the next two layers. On the final top layer, just add the sauce, mozzarella, and Pecorino (no ricotta mixture).
- Cover the lasagna with parchment paper followed by foil and bake in a 375°F oven on the middle rack for 45 minutes.
- Remove the parchment paper and foil covering and bake for another 15-20 minutes until the side noodles are crisp and the cheese is bubbly. If a crispier, browner top is desired, broil for 1-2 minutes but watch carefully to prevent burning. Allow the lasagna to sit for at least 30 minutes before slicing and serving. Enjoy!
Top tips
- Baking the lasagna. I strongly recommend placing a sheet of parchment paper between the lasagna and the foil before baking. Doing this will prevent the cheese from sticking to the foil.
- Let it settle. There is no better tip for lasagna! More so than any other baked pasta, it needs time to settle after it bakes. At a minimum, 30 minutes, but allowing it to settle for 45 minutes will help the cheese filling to firm up, allowing you to get cleaner slices of the lasagna.
- Making ahead. You can choose to assemble lasagna a day before you serve it, then bake it the day of. You can also assemble and bake the day before and then rewarm it in the oven. You can also freeze the lasagna for up to 3 months.
More baked pastas
If you love the combo of crispy pasta and cheese, give these other baked pasta recipes a try!
If you’ve enjoyed this Italian-American Lasagna recipe, give it a 5-star rating.
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Italian-American Lasagna
Italian-American Lasagna is the iconic baked pasta that combines layers of curly lasagna noodles, herbed ricotta cheese, mozzarella, and a rich tomato ragu. Baked until the cheese is bubbly and the noodles are perfectly crisp, this pasta is perfect for holidays and gatherings.
Ingredients
For the meat sauce
- 1/4 cup extra virgin olive oil
- 1 pound ground pork
- 1 pound ground chuck
- 1 medium onion diced
- 5 cloves garlic sliced
- 1 teaspoon crushed red pepper flakes
- 3 28-ounce cans plum tomatoes hand crushed or blender pulsed
- salt and pepper to taste
For the ricotta mixture
- 1 1/2 pounds ricotta drained overnight
- 1/4 cup minced flat-leaf Italian parsley
- 1/4 cup chopped basil
- 1 egg beaten
- salt and pepper to taste
For the lasagna
- 5 cups meat sauce plus more as needed
- 1 pound lasagna noodles see notes below
- 1 pound sliced mozzarella cheese
- 1 cup grated Pecorino Romano
- 1 teaspoon olive oil
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Instructions
For the meat sauce
- Heat a large pot to medium heat with the olive oil. Add the ground chuck and pork. Once the meat is brown, break it up with a wooden spoon or meat masher then remove it to a plate.
- Add the onions and a pinch of salt. If the pot is dry add a bit more olive oil. Once the onions are soft and translucent, add the garlic and cook until fragrant (about 2 minutes). Add the hot red pepper flakes and the meat back to the pot and stir to combine. Season the meat with salt and pepper to taste.
- Add the plum tomatoes and bring the sauce to a lively simmer. Once simmering, turn the heat down to low and cover the pot, leaving the lid slightly cracked. Taste the sauce and add salt and pepper if required.
For the lasagna
- Preheat the oven to 375°F 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 except the egg. Taste test the mixture and season with salt and pepper then mix in the egg.
- In a 9×13 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 half 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. Remove the covering and bake for 15-20 minutes more until the side noodles are crispy and the cheese is bubbly. If a crisper top is desired, broil for 1-2 minutes but watch carefully. Let the lasagna sit for at least 30 minutes to settle before eating. Enjoy!
Notes
- Lasagna sheets. I recommend De Cecco brand lasagna. One box will yield approximately 22 sheets leaving a few left over in case they break. Any broken lasagna noodles can still be used. They work best in the middle, reserving the good pieces for the outside edge. Make sure to cook the lasagna noodles to very al dente (4 minutes) in batches. Lay out the noodles on clean kitchen towels or parchment paper to make an easy assembly process.
- Avoid sticking. 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!
- Resting time. 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.
- Make ahead. You can choose to assemble lasagna a day before you serve it, then bake it the day of. You can also assemble and bake the day before and then rewarm it in the oven. You can also freeze the lasagna for up to 3 months.
- Leftovers. Lasagna can be saved in the fridge for up to 3 days or frozen for up to 3 months. It can be reheated in a 350°F or in the microwave.
Nutrition
Calories: 771kcal | Carbohydrates: 44.2g | Protein: 48.9g | Fat: 44.7g | Saturated Fat: 19g | Cholesterol: 186mg | Sodium: 539mg | Fiber: 4g | Sugar: 7.5g | Calcium: 454mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 11, 2020. It was completely updated on October 31, 2025.
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!