This Classic Lasagna Recipe is a comfort food staple, filled with Italian sausage, spinach, and a cheesy ricotta filling; you’ll fall in love with every bite.
If you’re in search of a new go-to lasagna recipe, look no further!
This homemade Lasagna recipe uses a combination of Italian sausage, baby spinach, ricotta, mozzarella, parmesan, and spices to create a classic recipe we all know and love.
Here’s the basic list of ingredients you’ll need in order to whip up this Lasagna recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Italian sausage – I love using a spicy or hot sausage in this recipe.
- Baby spinach
- Ricotta cheese – use full-fat or low-fat depending on your preference.
- Mozzarella cheese – use full-fat or low-fat depending on your preference.
- Parmesan cheese – you can use pre-grated or freshly grate it yourself.
- Italian seasoning – try my homemade blend!
- Garlic powder
- Lasagna noodles – I buy pre-cooked lasagna noodles, but you can buy uncooked and boil noodles yourself.
- Marinara sauce – use your favorite jarred marinara sauce or my homemade version.
How To Make Easy Lasagna Recipe
It’s all about the lasagna layers! I like to keep it simple by using oven-ready lasagna noodles, which saves you tons of time in the process.
BROWN THE SAUSAGE
Start by browning sausage in a large skillet, breaking up with a spoon until crumbled and no longer pink. Then, stir in spinach two handfuls at a time until it all wilts down. Remove from heat and set aside.
MAKE THE CREAMY RICOTTA CHEESE MIXTURE
Next, in a medium bowl, combine the ricotta cheese, 1 cup of mozzarella, parmesan cheese, egg, Italian seasoning, garlic powder, salt and pepper. Stir until combined.
Spread 1/2 cup of marinara sauce on the bottom of the baking dish. Then, line 3 lasagna noodles on top of the sauce and spread half of the ricotta mixture evenly over the layer of noodles.
Next, top with 1/2 of the meat mixture. Spread 1 cup of marinara sauce over the sausage and top with 3 more noodles. Then, spread the remaining ricotta over the noodles, followed by the remaining sausage mixture.
Finally, top with the last 3 noodles and then the remaining sauce.
BAKE @ 350° F
Cover the lasagna with foil and bake for 45 minutes. Remove foil and top with the remaining 1 1/2 cups mozzarella cheese, then bake for 15 minutes uncovered until cheese is melted and bubbly throughout. Let stand for 10 to 15 minutes before cutting.
Recipe Tips and Substitutions
- If you like your lasagna really saucy, increase the sauce by 1/2 cup per layer of lasagna noodles.
- Be sure to let your lasagna rest for 10 to 15 minutes before slicing to get perfect slices.
- Feel free to leave out the spinach or replace it with shredded zucchini. Just know that zucchini will add extra moisture to the dish.
- Swap the Italian sausage with turkey sausage or ground beef if desired. Or simply leave it out for a vegetarian lasagna.
- Try adding a tablespoon of prepared basil pesto to the ricotta mixture for an extra boost of flavor!
- If you want even more protein, use homemade meat sauce instead of marinara sauce!
- Want to add a slight kick? Sprinkle some red pepper flakes on top!
- The trick to making sure you have the best Lasagna is to cover with foil when baking. This will create steam inside the dish that’ll help to cook those noodles nice and tender.
What’s great about this recipe is that you can easily prepare the lasagna up to 2 days in advance and refrigerate it until you’re ready to bake! I do this often when I know we’re having company so I can prepare ahead of time and enjoy the company while they’re in town.
If you have leftover lasagna, store it in an airtight container in the fridge for 3-5 in the fridge and up to 3 months in the freezer.
As I said earlier, lasagna is one of my favorite dishes to make ahead and freeze for an easy weeknight dinner. I’ll prepare two of these casserole dishes, make one for dinner, then freeze the other for a later date.
Simply layer the ingredients like you would in the recipe, but before baking, cover tightly with plastic wrap and a layer of foil, then freeze the unbaked lasagna for up to 3 months.
To bake frozen lasagna: remove foil and plastic wrap, then replace foil on top. Bake at 350 degrees F for 1 1/2 hours, remove foil, add cheese, and finish baking until bubbly throughout.
Do you reach for ricotta cheese or cottage cheese when adding that cheesy layer to your lasagna? My mother-in-law is a cottage cheese user, and it’s great… BUT – I’m all about the creamy texture of ricotta cheese. I like how it holds up when baked and doesn’t add any extra moisture to the lasagna.
PRO TIP: If you’re looking for a lasagna that slices nicely without having to serve it with a spoon, then you’re going to want to use ricotta cheese.
For my recipe, I’ve amped the cheese factor by adding mozzarella cheese as well as parmesan cheese with the ricotta. Season it with salt, pepper, Italian herbs, and garlic powder, then bind it all together with an egg.
Absolutely! If you prefer, you can use an 8×8, 9×9, or any other size dish you like as long as it fits the noodles properly. You may want to adjust the cooking time depending on the size of the dish you use.
More Italian Recipes
This perfect Lasagna recipe is a great way to make an easy dinner that your entire family will love! Here are some more Italian recipes I think you’d enjoy…
- Classic Italian Pasta Salad
- Quick Italian Wedding Soup Recipe
- Italian Beef Pasta Skillet
- Ravioli Lasagna Casserole
If you tried this homemade classic Lasagna recipe, please rate the recipe card and let me know in the comments!
Classic Lasagna Recipe
- Preheat oven to 350 degrees F.
- Brown sausage in a large skillet, breaking up with a spoon until crumbled and no longer pink. Stir in spinach two handfuls at a time until it all wilts down. Remove from heat and set aside.
- In a bowl combine the ricotta, 1 cup of mozzarella, parmesan, egg, Italian seasoning, garlic powder, salt and pepper. Stir until combined.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch casserole dish. Line 3 lasagna noodles on top of sauce, spread half of the ricotta mixture evenly over the noodles. Top with 1/2 of the sausage mixture. Spread 1 cup of marinara sauce over the sausage and top with 3 more noodles. Spread the remaining ricotta over the noodles, followed by the remaining sausage mixture. Top with the last 3 noodles and then the last cup of the marinara sauce.
- Cover with foil and bake for 45 minutes. Remove foil and top with the remaining 1 1/2 cups mozzarella cheese then bake 15 minutes uncovered, until cheese is melted and bubbly throughout. Let stand for 10 to 15 minutes before cutting. Enjoy!
- Simply layer the ingredients as stated above, but before baking, cover tightly with plastic wrap and a layer of foil, then freeze for up to 3 months.
- To bake Lasagna from frozen: remove foil and plastic wrap, then replace foil on top. Bake at 350 degrees F for 1 1/2 hours, remove foil, add cheese and finish baking until bubbly throughout.