Easy Classic Italian Lasagna Recipe

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This Classic Italian Lasagna recipe has been in my family for generations. It was brought to America by my Grandmother from Italy after World War II. I make this lasagna on a regular basis for my family. You can even make an extra pan ahead of time put it in the freezer for later!

To make this recipe easier to make you can use Oven Ready Lasagna Noodles. If you haven’t heard of them that y are awesome! You don’t have to pre-boil your noodle which saves you time and burnt fingers from handle hot slippery noodles. You can find these noodles at any supermarket in the pasta aisle.

I also have a slight variation of this recipe for people who don’t like Ricotta cheese. I know some people do not enjoy the gritty texture of Ricotta cheese. To fix that problem you can easily replace the Ricotta cheese with Cottage cheese. It is an equal one to one swap out from Ricotta to Cottage cheese. I know that a Classic Italian Lasagna doesn’t use Cottage cheese but it does provide an option for a smoother lasagna.

Classic Italian Lasagna Ingredients:

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1. 1 Box of Oven Ready Lasagna Noodle (These are great, so you can save time not boiling the noodles or burning your fingers!)
2. 2 bags of Shredded Mozzarella Cheese
3. 2 Tubes (16oz. each) Italian Sausage
4. 2 jars Tomato Sauce
5. 1 Tbsp. Italian Seasoning
6. 1 Tbsp. Chopped Garlic
7. 1 Tbsp. Basil
8. 1 Tbsp. Oregano
9. 1 Container of Parmesan Cheese
10. 1 – 16oz. Container of Ricotta Cheese or Cottage Cheese (1 egg per pound)

Kitchen supplies

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• Aluminum Foil

• 13 x 9 Baking Dish or 13 x 9 Foil Pan

• Large Mixing Bowl

Classic Italian Lasagna Instructions:

1. Cook the sausage in a pan until brown.
   
2. Drain off extra grease.
   
3. While the meat is cooking, in a bowl mix the egg, seasoning, garlic, and 2 cups mozzarella in with the ricotta cheese

Optional: You can add chopped spinach to the mix if you desire.
(Note: This recipe only needs 1 lb. of ricotta. You can store the remaining ricotta mixture in the plastic ricotta container and place it in the freezer for another lasagna.)

4. Once the sausage has cooled and it to the cheese mixture.
   
5. Using a 13 x 9 baking dish; coat the bottom of the pan with olive oil and tomato sauce.

1st lasagna layer:

6. Take the 13 x 9 baking dish and lightly cover the bottom with the tomato sauce.
   
7. Add a layer of oven ready lasagna noodles.
   
8. Put half of the cheese sausage mixture on top of the noodles.
   
9. Sprinkle some of the shredded mozzarella on top.
   
10. Top with tomato sauce.

2nd lasagna layer:

11. Take the 13 x 9 baking dish and lightly cover the bottom with the tomato sauce.
    
12. Add a layer of oven ready lasagna noodles.
    
13. Put the remaining cheese sausage mixture on top of the noodles.
    
14. Sprinkle some of the shredded mozzarella on top.
    
15. Top with tomato sauce.

Top lasagna layer:

16. Add a layer of oven ready lasagna noodles.
    
17. Add 1/2 cup water for every 5 noodles used in the pan.
    
18. Top with tomato sauce.
    
19. Cover with foil and cook it in the oven at 350*F for 40 minutes.
    
20. After the 40 minutes pull the Classic Italian Lasagna out of the oven and top with the remaining cheese.
    
21. Put the Classic Italian Lasagna back in the oven for another 15 minutes uncovered or until the cheese is melted and bubbly.

Suggestion: Serve with salad and garlic bread.

Recipe Notes:

This recipe only needs 1 lb. of ricotta or cottage cheese. You can store the remaining cheese mixture in the plastic container the cheese came in or a gallon size ziplock bag. Place it in the freezer for another lasagna.

You can always double the mixture for the lasagna to make a second lasagna. You will need a foil 13×9 pan so you can freeze the second lasagna for another night. Cover with foil and write on the foil the cooking instructions.

If you like this recipe, check some of my other recipes!

Easy Crock Pot Lasagna Recipe
White Chicken Lasagna Recipe
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Copycat Cinnabon Cinnamon Rolls
The Ultimate Top 18 Gift Ideas for the Cooking Lover in Your Life

I hope your family and friend enjoy this Classic Italian Lasagna as much as we do! Please share this recipe on social media because sharing is caring!

I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.

Classic Italian Lasagna

Michelle – Nerdy Moms United

This Classic Italian Lasagna recipe has been in my family for generations. It was brought to America by my Grandmother from Italy after World War II. I make this lasagna on a regular basis for my family. You can even make an extra pan ahead of time put in the freezer for later!

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Keyword Family dinner, Freezer Meal, Lasagna

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Italian

Servings 12 servings

Equipment

• 13×9 Baking Dish
• Large bowl
• Foil

Ingredients

  

• 1 Box Oven Ready Lasagna noodle 1/2 cup water for every 5 noodles used in the pan.
• 2 Bags Mozzarella Cheese
• 2 Tubes (16oz. each) Sausage
• 2 Jars Tomato Sauce
• 1 Tbsp Italian seasoning
• 1 Tbsp Garlic, minced
• 1 Tbsp Basil
• 1 Tbsp Oregano
• 1 Container Parmesan Cheese
• 1 – 16 oz. Ricotta Cheese or Cottage Cheese (You can use cottage cheese instead of Ricotta.)
• 1 Egg
• Olive oil for the bottom of the baking dish

Instructions

 

• Cook the sausage in a pan until brown. Drain off extra grease.
• While the meat is cooking, in a bowl mix the egg, seasoning, garlic, and 2 cups mozzarella in with the ricotta cheese.

  Optional: You can add chopped spinach to the mix if you desire.

  (Note: This recipe only needs 1 lb. of ricotta. You can store the remaining ricotta mixture in the plastic ricotta container and place it in the freezer for another lasagna.)
• Once the sausage has cooled and it to the cheese mixture.
• Using a 13 x 9 baking dish; coat the bottom of the pan with olive oil and tomato sauce.

1st lasagna layer:

• Oven Ready Lasagna noodles, tomato sauce,1/2 ricotta/sausage mix, a sprinkle of mozzarella cheese, and tomato sauce.

2nd lasagna layer:

• Oven Ready Lasagna noodles, tomato sauce, remaining cheese sausage mix, and a sprinkle of mozzarella cheese.

Top lasagna layer:

• Oven Ready Lasagna noodles and tomato sauce.
• Add 1/2 cup water for every 5 noodles used in the pan.
• Cover with foil and cook it in the oven at 375*F for 45 minutes.
• Remove foil and top with mozzarella and parmesan cheese. Cook for additional 10 minutes or until the is melted and bubbly.
• Serve with salad and garlic bread.

Notes

This recipe only needs 1 lb. of ricotta or cottage cheese. You can store the remaining cheese mixture in the plastic container the cheese came in or a gallon size ziplock bag. Place it in the freezer for another lasagna.

You can always double the mix for the lasagna to make a second lasagna. You will need a foil 13×9 pan so you can freeze the second lasagna for another night. Cover with foil and write on the foil the cooking instructions.

Keyword Family dinner, Freezer Meal, Lasagna

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