This homemade lasagna recipe is made from scratch. The traditional meat sauce simmers all day and layered with scratch made noodles, mozzarella cheese plus a mixture of ricotta, cottage cheese, Parmesan and egg. The best lasagna recipe that warms the heart, simmers the soul and fills the belly.

Homemade Lasagne Recipe from scratch with homemade meat sauce,  noodles made with flour, eggs and salt and layered with ricotta cheese, cottage cheese, egg and Parmesan topped with mozzarella.
Homemade Lasagna


This lasagna recipe brought me so much JOY to make……2 days of it! Not to mention the planning and excitement of making my own noodles from scratch. My husband bought me a noodle maker attachment for Christmas along with a camera to take food photos for this blog. 🙏🏽❤️

As I was making my carefully thought out sauce, I felt like I was channeling some Grandma energy. Tasting and seasoning, simmering all day and giving it my love like a Grandma would. After sending my dad a photo of my noodles hanging to dry on the stove, he told me my grandma used to make lasagna noodles from scratch, and my mom’s mom did too! I didn’t realize it at the time, but I was channeling my own Grandma’s energy! He also laughed at my noodles because they looked like panty hose hanging to dry.

Homemade lasagna noodles hanging on a Thermadore Oven
Homemade Lasagna Noodles Hanging to Dry

The Plan

I made the sauce and noodle dough on a Saturday then rolled the noodles and assembled the lasagna on Sunday. The first thing you want to do, whether your making this in one day or 2, is make the sauce.

My rule of 👍🏼, the longer a sauce has to simmer, the better, especially in this Chicken Tikka Masala Recipe. There’s nothing better than a pot of love simmering all day bringing JOY and comfort home.

Classic Meat Sauce Ingredients

  • 1 lb. Italian Sausage
  • 2 Tablespoons EVOO
  • 1 small onion (2 cups diced)
  • 6 cloves garlic (4 Tablespoons minced)
  • 8 oz mushrooms (cleaned and chopped)
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon brown sugar
  • 1/2 cup red wine
  • 2 large cans crushed tomatoes (Cento is the best according to my brother)
  • 1 Tablespoon fresh oregano

Simmer Down

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Start the sauce in a large dutch oven or soup pot with a little cooking spray over medium heat.

Cook the Italian sausage until browned, drain off the fat and set the sausage aside. Return the dutch oven to the heat and add EVOO.

Add the diced onions, garlic, fennel seeds, dried thyme, mushrooms, sea and and pepper to the dutch oven. Cook over medium heat stirring occasionally for about 5 minutes.

Add the Italian sausage and stir.

Now add the red wine and brown sugar. Stir this together and let cook for a minute or so until the wine reduces and no longer evaporates alcohol.

Add the crushed tomatoes and fresh oregano.

Turn your heat down to simmer and let this simmer for hours. The longer the better.


If you have the opportunity to make your own noodles, please do! It’s so much fun, cheap and surprisingly easy! My husband purchased me an Antree stand mixer attachment and it works perfectly on my old Kitchen-aid. The dough was super easy to make and pulling the long “hose” through the attachment was super fun and exhilarating… (first time, what can I say.)

I ran the noodles through several times on different settings and got them super thin. Finalizing the noodles on #4. Some of my dough was still sticky and bunched up making a bit of a mess. The attachment was easy to clean and the sticky dough came right out. I just rolled the sticky dough in some flour and rolled it with my rolling pin until it was dry.

Making my own pasta was a learning curve and I’m excited to create more unique pasta recipes….. (make sure to leave your email and Stay Tuned!)

After the noodles were as thin as I could get them, I hung them to dry and prepared my other ingredients.

Noodle Dough Recipe:

  • 2 cups flour
  • 3 eggs
  • 1 tsp. salt

Mix ingredients together with your hands and knead it into a smooth firm dough… about 10 minutes. Wrap the dough in plastic wrap like a sugar cookie dough and let it chill in the fridge until you’re ready to roll.

Lasagna Layer Ingredients

  • Classic Meat Sauce (Recipe Above)
  • Lasagna Noodles (Recipe Above or Store Bought)
  • 16 oz Mozzarella Cheese
  • 8 oz Cottage Cheese
  • 16 oz Ricotta Cheese
  • 8 oz Parmesan Cheese
  • 1 Egg
  • Salt and Pepper
  • 2 oz sliced black olives

Build It!

This is the fun part….. wait, I had a blast making the sauce, the noodles and now the filling.

In a large bowl mix together cottage cheese, ricotta cheese, 1/2 of the parmesan, 1 egg and a pinch of salt and pepper. Set aside.

Prepare a large 13 x 9 baking dish with cooking spray.

Start by ladling 1 cup of sauce and spread in around the bottom of the dish.

Next, layer 1 layer of noodle.

Top noodles with 1/2 of the cottage ricotta mixture.

Now, ladle 2 cups of sauce in dollops over the ricotta mixture and carefully spread it around evenly.

Next, lay another layer of noodles over the sauce.

Cover the noodles with remaining ricotta cottage mixture.

Cover that with half of the mozzarella cheese.

Dallop the mozzarella with 2 more cups of sauce.

Now lay down one more layer of noodles.

Top the noodles with remaining sauce and spread evenly.

Pour remaining mozzarella cheese over the sauce and distribute evenly.

Top with the other half of Parmesan cheese and olive slices.

Homemade lasagna recipe with scratch made noodles, a sauce that simmers all day and loaded with cheese.
Pre-Baked Lasagna

Cover with foil and bake on 375° for an hour and 15 minutes.

Uncover the foil and bake for another 30 minutes or until bubbly and the cheese is starting to brown.

Remove your masterpiece from the oven, put the foil back on and let it sit for at least 15 minutes before serving.

My experience

I baked mine at 350° for 45 minutes, removed the foil, noticed it wasn’t hot and bubbly so I cranked the heat to 375° for another 30 minutes. This was not enough. I didn’t let it cool long enough either, not that that would have made a difference. My noodles weren’t cooked and I served lasagna slop.

Don’t get me wrong, it was absolutely delicious cheesy gooey goodness…. but it wasn’t that beautiful photo above.

So after dinner, I baked it to perfection and ate it cold the next day for breakfast. Yummmm!

The lesson here is take your time. Bake it at a higher heat and don’t rush it. Give it time to set out of the oven so you can have perfect slices of this wonderful traditional dish we all love.

Don’t forget to make some garlic bread to soak up the sauce and a side salad to balance this meal out.

I hope you enjoy making this recipe as much as I did. Please, leave a comment and let me know how it turns out or if you have any questions!

M⭕️RE Recipes to ENJ⭕️Y:

Chicken Tikka Masala 🌶

Mexican Lasagna

Curry Tuna Casserole 🐟

Homemade Lasagne Recipe from scratch with homemade meat sauce, noodles made with flour, eggs and salt and layered with ricotta cheese, cottage cheese, egg and Parmesan topped with mozzarella.

Homemade Lasagna

This homemade lasagne recipe is completely from scratch and has perfect layers of noodles, cheese and sauce that come together for the best lasagne recipe.
Prep Time 1 hr
Cook Time 3 hrs
Total Time 4 hrs
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 596 kcal



  • 1 pound Italian Sausage
  • 2 tbsp extra virgin olive oil
  • 2 cups onion 1 small onion, diced
  • 2 tbsp garlic 6 cloves, minced
  • ½ tsp fennel seeds
  • 1 tsp dried thyme
  • 8 oz mushrooms chopped
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ cup red wine
  • 1 tbsp brown sugar
  • 64 oz crushed tomatoes 2 large cans
  • 15 oz canned diced tomatoes
  • 1 tbp fresh oregano


  • 2 cups flour
  • 3 eggs
  • 1 tsp salt

Filling Mix

  • 16 oz ricotta cheese
  • 8 oz cottage cheese
  • 3 oz pramesan cheese
  • 1 egg
  • pinch salt and pepper


  • 16 oz mozzarella cheese
  • 3 oz parmesan cheese
  • 2 oz sliced black olives


Classic Meat Sauce

  • Brown italian sausage in a large pot or dutch oven over medium heat. Drain grease and set aside.
  • Add olive oil, onions, garlic, fennel seeds and dried thyme to the dutch oven and cook for 5 minutes until onions are soft and fragrant.
  • Add mushrooms, salt and pepper and cook for 10 minutes, stirring occasionally.
  • Add the Italian sausage back to the pot with red wine and brown sugar.
  • After the alcohol has evapaperated add crushed tomatoes, diced tomatoes and fresh oregano.
  • Turn down the heat to simmer and simmer for 1-3 hours.


  • In the bowl of a stand mixer add flour and salt, stir to combine.
  • Add 3 eggs.
  • Using your hands, gently mix the flour and eggs together.
  • After the dough is just combined, mix dough with dough hook attachment for 5 minutes until the dough is firm and smooth. Add flour if needed.
  • Or, knead dough by hand on the counter for 10 minutes.
  • Refrigerate dough for atleast 30 minutes in plastic wrap. If the dough sticks to the wrap, its too sticky, add flour.
  • Seperate dough into 4 sections.
  • Run dough through the center pasta roller on #4 atleast 3 times until very very thin.
  • Hang dough to dry while you prepare the filling.

Filling Mix

  • In a medium size bowl mix together ricotta cheese, cottage cheese, 1/2 of the parmesan cheese, one egg and a little salt and pepper.

Build It!

  • Pre-heat the oven to 375° and prepare a 13 x 9 baking dish with cooking spray.
  • Ladle one cup of sauce in the bottom of the pan and spread evenly.
  • Add one layer of noodles over the sauce.
  • Pour 1/2 of the filling mix over the noodles and spread evenly.
  • Ladle 2 cups of sauce in dallops over the filling mix and spread evenly over the top.
  • Add another single layer of noodles.
  • Add remaining filling mix and spread evenly over noodles.
  • Top filling mix with 1/2 of the mozzarella cheese.
  • Ladel 2 more cups of sauce over the mozzarella cheese and spread evenly.
  • Add one more layer of noodles topped with remaining sauce, mozzarella, parmesan and black olives.
  • Cover with foil and bake for 1 hour. Remove foil and bake for another 30 minutes.
  • Remove lasagne from the oven and let cool covered with foil for atleast 15 minutes before serving.


Serving: 1gCalories: 596kcalCarbohydrates: 38gProtein: 33gFat: 35gSaturated Fat: 16gTrans Fat: 1gCholesterol: 145mgSodium: 1577mgPotassium: 888mgFiber: 5gSugar: 11gVitamin A: 1051IUVitamin C: 21mgCalcium: 569mgIron: 5mg
Keyword Baked, Homemade, Lasagne, Pasta, Scratch
Tried this recipe?Let us know how it was!

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1 Comment

  • Tori Long
    January 21, 2021 6:51 pm

    This looks so good! I definitely need to try this one out soon!

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