Traditional Italian Lasagna

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This dish wasn’t on my mother’s menu. I started making this traditional italian lasagna recipe when I was a teenager, and I’ve been perfecting it ever since. Since then, I have made it for countless birthdays, family dinners, and catering events. The layers of pasta, cheese, and sauce just can’t be beat.

For the very best lasagna, use our family’s Sugo (red sauce) recipe found in our Roots of Sicily cookbook, homemade ricotta, and homemade egg pasta, and fresh grated Parmigiano. You will feel as if you have been transported to Italy.

Why This Traditional Italian Lasagna Recipe Works

This is not a complicated, all-day lasagna. It’s a straightforward recipe that lets the quality of the ingredients do the work. The ricotta mixture is simple – just ricotta, one egg, a little Parmigiano, mozzarella, and dried parsley. The sauce should be rich and flavorful on its own. When you layer everything together and bake it, the flavors meld into something that tastes like it took far more effort than it actually did.

I remember the first time I made this as a teenager – it was nothing like what my mamma cooked. She had her own recipes, her own style. But I was drawn to lasagna because it felt like the kind of dish that could feed everyone and make them happy. Over the years I’ve brought it to birthday parties, first communions, neighbors who just had babies, and more potlucks than I can count. It is one of those dishes that people always ask you to bring again.

It feeds 10 to 12 people easily, which is why it has become my go-to dish for every family gathering, holiday table, and potluck. It also freezes beautifully, so I often make two – one for tonight and one for the freezer. And honestly, lasagna tastes even better the next day once the flavors have had time to settle into each other.

What You Need for Homemade Lasagna

The sauce: You’ll need 4 to 5 cups of tomato sauce with ground beef. We use our family’s Sugo recipe from the Roots of Sicily cookbook (page 142), but our simple tomato sauce with browned ground beef stirred in works well too. The sauce is the heart of lasagna, so use the best you have.

The pasta: One 16-ounce box of lasagna noodles. You can use store-bought or, if you want to take this to another level entirely, make our homemade egg pasta and cut it into lasagna sheets. If using our sourdough egg pasta, the slight tang pairs beautifully with the rich cheese and sauce. If using dry pasta, cook until just barely al dente – it will continue cooking in the oven. If using fresh pasta, there is no need to cook it ahead of time. Just place the sheets directly in the pan.

The ricotta: One pound of ricotta cheese. If you have the time, making our homemade ricotta takes this lasagna to a completely different level. Store-bought works fine, but homemade ricotta has a freshness and creaminess that you just can’t get from a container.

The cheeses: 2/3 cup of freshly grated Parmigiano Reggiano (divided between the ricotta mix and layers) and 1 to 2 cups of shredded mozzarella (divided between the ricotta mix and the top). Parmesan can be used in place of Parmigiano, but a true Parmigiano Reggiano makes a noticeable difference.

The extras: One egg (binds the ricotta mixture), 2 tablespoons of dried parsley, and good quality olive oil and salt in your sauce.

How to Make the Ricotta Mixture

In a small bowl, mix together the ricotta, egg, 1/3 cup Parmigiano Reggiano, 1/3 cup mozzarella, and parsley. This mixture goes in as a single layer in the middle of the lasagna, which gives you that creamy, rich center that everyone fights over. Don’t spread it too thin – you want a generous, thick layer.

If you’re using our homemade ricotta, you may notice it’s softer than store-bought. That’s perfect for lasagna – it spreads more easily and melts into the layers beautifully.

How to Layer Lasagna (Step by Step)

Preheat the oven to 350°F. Cook your lasagna noodles very al dente, separating pasta frequently as it cooks so it does not stick together. Drain and run under cold water until cooled. Shake off the excess water and set aside.

In a 9×13 baking dish, layer in this exact order:

Layer 1: Thin coating of sauce on the bottom of the dish (this keeps the pasta from sticking)

Layer 2: Lasagna noodles, sauce, 2–3 tablespoons Parmigiano Reggiano

Layer 3: Lasagna noodles, sauce, ALL of the ricotta mixture

Layer 4: Lasagna noodles, sauce, 2–3 tablespoons Parmigiano Reggiano

Layer 5 (top): Lasagna noodles, sauce, mozzarella cheese on top

Cover and bake for 30 minutes. Remove the cover and bake an additional 5 to 10 minutes. Then broil for 2 to 3 minutes or until the cheese is golden brown and bubbly. Let it sit for a few minutes before cutting – this helps the layers hold together when you slice.

Tips for the Best Traditonal Italian Lasagna

Use fresh ingredients when you can for this traditional italian lasagna recipe. The difference between store-bought ricotta and homemade ricotta is significant. Same with homemade egg pasta versus boxed noodles. Fresh grated Parmigiano makes a huge difference too. You don’t have to make everything from scratch, but the more fresh components you use, the closer you’ll get to tasting what Italian lasagna is supposed to taste like.

Make it ahead. Lasagna is the perfect make-ahead meal. Assemble it the day before, cover tightly, and refrigerate. Pop it in the oven when you’re ready. Add 10 to 15 extra minutes of baking time if it’s going straight from the fridge.

Freeze for later. Assemble, bake, and let cool completely. Cover tightly with foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through. I almost always make two at once – one for now and one for the freezer.

Don’t overcook the noodles. This is the most common mistake. Cook them very al dente – they should still have some bite. They’ll absorb sauce and continue softening in the oven. Overcooked noodles turn to mush.

The sauce matters more than anything. A great lasagna starts with great sauce. If your sauce is bland, no amount of cheese will save it. Our family’s Sugo recipe with ground beef is what makes this lasagna special – it simmers low and slow until the flavors are deep and concentrated. You can find it in our Roots of Sicily cookbook, or use a sauce you love and trust. Just don’t use something straight from the jar without tasting it first.

Let it rest before cutting. I know it’s tempting to cut into it the second it comes out of the oven, but give it at least 10 to 15 minutes. The layers need time to set so they hold together when you slice. If you cut too early, you’ll get a delicious but soupy mess on the plate. Patience makes it look as beautiful as it tastes.

What to Serve with Lasagna

Lasagna is a meal on its own, but if you’re feeding a crowd, a few sides round it out beautifully. Warm basic Italian bread or rosemary bread for soaking up the sauce is a must. A simple green salad with olive oil and lemon balances the richness. And if you want to start the meal Italian-style, our bruschetta makes a perfect appetizer.

This recipe is from our Roots of Sicily cookbook, which has over 167 authentic Sicilian recipes passed down through four generations – including the Sugo sauce recipe that makes this lasagna unforgettable. If you love this recipe, you’ll love what’s inside.

Mamma’s Tip: We love using our Mamma cutting board to prep vegetables and cheese for lasagna – a large, non-toxic surface makes assembling this dish so much easier.