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Homemade Lasagna Recipe

Our Homemade Lasagna Recipe is almost made-from-scratch, and is full of cheese, sauce, and perfectly cooked lasagna noodles. You’re going to love the cheese mixture we incorporate into this too!

Homemade Lasagna

Homemade Lasagna Recipe

This is my all-time favorite recipe for lasagna. You can use your favorite spaghetti sauce for this to make it quick and easy, or you can make your own homemade meat sauce like my Bison Bolognese (use ground beef if you want! We usually do!) or our Homemade Marinara Sauce on my much-forgotten and neglected other site, if you want to keep this dish meat free.

You need more PASTA in your life.

Homemade Lasagna shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • lasagna noodles
  • spaghetti sauce
  • ricotta cheese
  • cottage cheese
  • Italian cheese blend
  • basil
  • parsley
  • eggs
  • garlic salt
  • onion powder

Try our White Chicken Lasagna with Spinach too!

Homemade Lasagna Recipe

How to make Homemade Lasagna

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

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Parboil the noodles

Boil the lasagna noodles in well-salted water JUST until they are flexible. Purposely undercook them. It is the way. Trust.

While they are par-boiling, mix all the cheeses together (except 8 oz of the Italian cheese blend, save that for the very top of the lasagna) well with the eggs, the basil, and the parsley.


Sauce time

Ideally you’ll have your sauce made already. But now’s the time to heat it up. It’ll make the overall cooking time faster if you start with hot sauce.



When the noodles and par-boiled and drained, place 1 1/2 cups of sauce in the bottom of the 10 x 13 pan. Place a single layer of noodles, slightly overlapped at the edges, in the pan. Put 1/2 of the cheese mixture on the top of them and spread it out evenly. Cover with about 2 cups of sauce and gently spread out.

Repeat the process with noodle, the remaining cheese mix, sauce, then do noodle, sauce, and top it with the remaining 8 oz of Italian cheese blend.



Cover the pan with non-stick foil. Make SURE it’s non-stick, or that you spray it very, very, VERY well with nonstick spray. I’ve had lasagna disasters before where the entire top layer of cheese comes off with the foil!

Bake in a 325°F degree oven for 1 – 1.5 hours, or until everything is melted, bubbly, and the internal temperature reaches 165°F.


Rest and Enjoy

When you remove the lasagna from the pan, make sure to let it rest for 25-30 minutes.

Pellet Grill Whitefish with Wine and Garlic

Homemade Lasagna Recipe

Homemade Lasagna FAQ

What’s the secret to not overcooking the noodles?

When you cook the noodles, you only want them JUST on this side of flexible, not quite even halfway done. There’s nothing worse than mushy noodles, and lasagna is an easy one to get over-cooked noodles.

You can also use the no-boil noodles if you like, but I always make sure to add an extra cup of water to my sauce when I use those so they don’t suck up ALL the sauce from the pan. I like saucy lasagna. Often, I’ll serve it with extra sauce on the side for people like me.

What are some options for sauce?

Homemade sauce is always my favorite, but if you want to hit the easy button my favorite store-bought brands are Rao’s and Victoria sauce. Just brown up some ground beef and season it with salt, pepper, and garlic, and then add the sauce of your choice.

What’s the best cocktail to serve with lasagna?

Try this Italian Margarita by Burrata and Bubbles!

More recipes to enjoy!

Homemade Lasagna
Yield: 12 servings



Delicious homemade lasagna filled with homemade meat sauce, tons of cheeses, and love. Lots and lots of love.

Cook Time 1 hour
Total Time 1 hour


  • 1 box lasagna noodles
  • 8 cups spaghetti sauce
  • 15-ounce container ricotta cheese
  • 8 ounces cottage cheese
  • 16 ounces Italian cheese blend
  • 1/2 teaspoon basil
  • 2 teaspoons parsley
  • 2 large eggs
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder


  1. Boil noodles just until flexible. About 3-4 minutes. Drain, rinse in hot water, and set aside.
  2. Mix together the eggs, ricotta cheese, cottage cheese, reggiano cheese, whole milk mozzarella, basil, parsley and half of the Italian cheese blend, and the garlic salt and onion powder until well combined.
  3. Place 1 1/2 cups of sauce in the bottom of your lasagna pan. Place a single layer of noodles over the sauce, slightly overlapping the edges. Put 1/2 of the cheese mixture over the noodles and spread evenly. Cover with about 2 cups of sauce and gently spread out.
  4. Place another layer of noodles, the remaining half of the cheese mixture, and sauce on top of that.
  5. For the final layer, place noodles down first, then spaghetti sauce, and then the remaining 8 oz of Italian blend cheese that you reserved.
  6. Cover with non-stick foil, or foil that you've sprayed VERY well with cooking spray, and bake for 1.5 hours at 325 degrees. Pull off the foil for the last 15 minutes of cooking time. Serve with Caesar salad and fresh garlic bread.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 311Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 1079mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 19g

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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