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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
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