The BEST Homemade Lasagna recipe you will make that your family will request again and again. Delicious layers of lasagna noodles, rich Italian sausage tomato sauce, herby ricotta and melty cheese bake up perfectly together. It is a great family dinner for any occasion. Bonus, it can be made ahead and even frozen for easy dinner prep!
Preheat oven to 375 degrees. Grab a deep (2 inches) 9x13 pan.
Sauce
In a large, deep skillet heat 2 Tbsp. olive oil over medium heat. Add the sausage and chopped onion, crumble and brown the sausage. Breaking it up into small pieces. Once the sausage is cooked through, drain any excess grease.
Turn the heat to low. Add the minced garlic to the sausage and heat through, stirring for 1 minute.
Pour in the 2 jars of marinara sauce and add the pepper, sugar, Italian seasoning and vinegar (and optional fennel seed).
Let simmer, uncovered, over low heat while you prepare the ricotta mixture.
Ricotta Filling
For the ricotta mixture, combine the ricotta, egg, garlic parmesan cheese, salt, pepper and optional basil. Stir until thoroughly combined and the mixture is smooth and creamy.
Set aside.
Assembly & Layering
For assembly, spray the 9x13 inch baking dish with cooking spray.
Pour approximately 1 ½ cups sauce into the bottom of the baking dish and spread it out evenly. Arrange 3 noodles over the sauce. Place ⅓ of the ricotta filling over the noodles and spread it out as evenly as possible. Sprinkle the mixture with ¾ cup mozzarella cheese.
Repeat this layering process 2 more times (sauce, noodles, ricotta, mozzarella).
Top the final layer with 3 more lasagna noodles and pour the rest of the sauce over the noodles, spreading it out evenly and into the edges.
Sprinkle with the remaining mozzarella cheese and the ¼ cup of grated parmesan.
Baking
Spray a large piece of foil with non stick spray, then cover the baking dish tightly with the foil, sprayed side down.This prevents the cheese from baking to the foil.
Place the pan on a large rimmed baking sheet to catch any spills!!
Bake for 30 minutes. Remove the foil from the lasagna and bake for another 25 minutes. Finish by broiling for 2 minutes. The edges should be bubbling and the noodles should be tender.
Remove from the oven and let stand for at least 15-20 minutes before cutting and serving.
Make Ahead - up to 2 days!
To make this recipe ahead assemble completely, but do not bake. Cover and pop in the fridge for up to 2 days.
When it is time to bake, cover with foil and bake at 375° for 40 minutes. Remove the foil and bake an additional 25 minutes.
Freezing Lasagna
Lasagna freezes really well! Make it in a freezer safe 9x13 dish, or for smaller portions and more meals make in (2) 8x8 pans.
Assemble completely in a freezer safe container, but do not bake. Wrap tightly with plastic wrap and then foil. Pro Tip: don't forget to label and date the lasagna so you know what it is in the freezer!!
Place in the freezer for up to 3 months.
To bake, thaw in the fridge overnight. Then bake, covered with foil, at 375° for 40 minutes. Remove the foil and bake an additional 25 minutes.
Video
Notes
Italian Sausage- this recipe calls for 1.5 lbs. Italian Sausage. Use sweet, mild, hot, pork, or turkey, whatever you prefer! I have also used a mix of 1 lb. Sausage with ½ lb. ground beef or ground pork, any combo will work. Cottage Cheese Sub. - you can absolutely sub a 2% or 4% cottage cheese for the ricotta. Sub it in 1:1. If it looks watery just drain it a little before using.