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Really, you can’t beat the classics.

Extra Cheesy Classic Homemade Lasagna |

Classics are always good and most people love them. They never disappoint.

This is the story of the way I make lasagna through photos. Be prepared, there are lots of photos, but I think you guys will find them helpful.

Extra Cheesy Classic Homemade Lasagna |

When I make lasagna I always, always, make my own pasta. To me it is easier than boiling a pot of water, draining and messing with dried lasagna sheets.

Of course, I do have a stand mixer that pretty much does all the work for me. If I had to do it by hand I might be singing a different tune. If you are not into the homemade pasta feel free to swap in dried lasagna noodles.

Extra Cheesy Classic Homemade Lasagna |

You can definitely make pasta by hand, I even included directions on how to do this. But I am not going to lie, I personally think using a mixer makes life so much easier.

So I took lots of photos to help you guys out. I promise though, it is pretty easy, especially once you get the hang of it. For me now, I don’t even think about, I just do it.

Extra Cheesy Classic Homemade Lasagna |

The dough comes together in minutes, then rolling it out is simple.

I use this KitchenAid attachment for my stand mixer and I LOVE it. I used to have one that attached to the counter, but this is so much easier. It stays still and the mixer does all the cranking for you. Yes!

Extra Cheesy Classic Homemade Lasagna |

Ok, and now the sauce. the sauce simmers for at least two hours, but if you can, let it simmer all day and then place it in the fridge overnight. This makes for the best sauce. It allows the flavors to settle and get all delicious.

Plus, it makes the whole process of making lasagna a lot less daunting.

Extra Cheesy Classic Homemade Lasagna |

The way I like to make my lasagna is to make the sauce, let it simmer all day and then place it in the fridge overnight.

The next day I make the pasta, béchamel and then assemble the lasagna.

And then I place it all back in the fridge. Again.

Extra Cheesy Classic Homemade Lasagna |

And then the next day I bake.

I know it seems like a process, but I have found this is the easiest way to do it. However, you can completely skip all the overnight fridge time and make this in one day, but it is still a process. It is lasagna, not chicken and rice.Extra Cheesy Classic Homemade Lasagna |

My family absolutely loves this lasagna. Everyone eats it (yes, I mean the whole family, which if you read regularly, you know this is a big deal!), and the leftovers. Later they wish there were more leftovers.

It is a great thing.

Extra Cheesy Classic Homemade Lasagna |

Unlike most lasagna, I use a mixture of spicy ground italian chicken sausage and ground chicken. You can use beef if you like, but I love a little spice.

I think is works with all the cheese!

Extra Cheesy Classic Homemade Lasagna |

Oh, and just like in any other traditional lasagna, I use a béchamel sauce. Only mine is not just butter, milk and parmesan, I also add provolone (so good) and a pinch of nutmeg. The béchamel makes the lasagna.Extra Cheesy Classic Homemade Lasagna |

I make this at least two or three times throughout the month of December.

One, it feeds a ton.Extra Cheesy Classic Homemade Lasagna |

Two, everyone loves it.

Three, it is kind of pretty to look at and people seem to be really impressed when you make a real lasagna.Extra Cheesy Classic Homemade Lasagna |

It is pure winter comfort food.Extra Cheesy Classic Homemade Lasagna |

Cozy, cheesy and so good.

Extra Cheesy Classic Homemade Lasagna |

FYI, don’t think I am drinking this wine.

Nope, that would be pomegranate juice in those glasses. No wine drinkers in my house, so I subbed pomegranate juice and it worked.

Extra Cheesy Classic Homemade Lasagna |

Extra Cheesy Classic Homemade Lasagna.

Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Servings: 10
Calories Per Serving: 1767 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Pasta (or use 1 pound of cooked dried lasagna noodles)


Béchamel Sauce

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups milk I use 2%
  • 1/4 teaspoon nutmeg
  • 2 cups provolone cheese shredded, divided
  • 1/2 cup parmesan cheese grated, plus more for serving
  • 1 cup mozzarella cheese shredded
  • chopped parsley for garnish


Fresh Pasta Dough

  • 1. To make the dough using a stand mixer. Add the flour and eggs to the bowl and knead the dough, using the dough hook on medium speed until the dough comes together and forms a ball. If your dough seems dry add water 1 teaspoon at a time, being careful not to add too much water. I add 4-6 teaspoons. The dough should be moist, but not too sticky. If you add too much water just add a teaspoon of flour at a time to balance it out. 
    2. To make the dough by hand. Mix the eggs into the flour in a bowl usuing your hands until a shaggy dough forms. Dump the dough out onto a floured surface and knead the dough with your hands until firm and smooth, about 8 minutes. Shape into a ball. 
    3. Divide the dough into four balls and place each ball in a sandwich bag. 


  • Make the sauce. In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper and cook, stirring, until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage, ground chicken or ground beef. Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, parsley and thyme. Cook another minute or so.
  • Add the tomatoes, tomato paste, 2 cups water, 1 cup milk, bay leaf, salt and pepper to the pot. Cover the pot and simmer the sauce, stirring occasionally, until thickened, about 2-3 hours. If the sauce seems too watery after 2 hours remove the lid and simmer until thickened. Discard the bay leaf, taste to season with salt and pepper. Remove from the heat. At this point the sauce can be placed in the fridge overnight or up to 3 days. You may also freeze the sauce.
  • Quarter the dough and shape into 4 balls. Place each ball in a sandwich bag. Set aside.
  • Now make the Béchamel Sauce. Melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream. Add the nutmeg and simmer for 3-5 minutes, whisking until thickened. Remove from the heat, stir in provolone and parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
  • To assemble the lasagna grease a 9x13 inch baking dish. If baking the lasagna right away Preheat the oven to 400 degrees F.
  • Spoon a little of the red sauce over the bottom of the dish. Grab 1 ball of pasta dough and flatten the dough. Lightly dust the dough with flour, brushing off excess. Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it through again, short end first. Run it through 2 more times, dusting with flour if it seems too sticky. Now switch to the 2nd setting and roll all the dough sheets through the machine again. Switch to the 3rd setting and roll the sheets through again. Switch to the 4th setting and roll the sheets through again. Now switch to the 5th setting and roll the sheet through the machine one last time. All machines vary, but I find I like the 5th setting for lasagna sheets. Generally, when you see your hand through the pasta sheet, it's thin enough to cut.
  • Cut the sheet of dough to fit inside your dish. I can normally get 2 long and wide noodles + enough extra dough on the ends to fully make one layer of pasta cover the bottom of the pan. If this is not the case just form the extra dough into a ball and roll it out again. Fit into the pan where it is needed.
  • Now spoon about 1/2 of the remaining red sauce over the noodles. Drizzle about 1/3 of the Béchamel on top of that.
  • Grab another dough ball of pasta and roll it out just as you did above. Layer the pasta over the Béchamel. Now add the remaining red sauce and another 1/3 of the Béchamel. Roll out another ball of dough and layer the pasta. Add the remaining 1 cup of provolone cheese and the mozzarella cheese. Roll out the last ball of dough and layer it over the cheese layer. Pour the remaining Béchamel over the noodles and then sprinkle with a little shredded provolone and mozzarella.
  • Spray a piece of foil with cooking spray and cover the the lasagna. At this point the lasagna can be placed in the fridge for up to 3 days or frozen.
  • Bake, covered for 1 hour and then uncovered for 15 minutes more. Let stand for 15-20 minutes before slicing. If your lasagna was cold bake, covered for 15-30 minutes longer.
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Extra Cheesy Classic Homemade Lasagna |

Carbs make Monday bearable.

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  1. 5 stars
    I know you posted this recipe years ago, but it’s still amazing! I was looking for a completely homemade, labor intensive, lasagna recipe to make on Christmas and this was perfect! The bechamel sauce I was worried about vs the normal ricotta but it added so much flavor. Instead of spicy italian sausage, I threw in 3 arbol peppers to simmer with the sauce but other than that I made it exactly as written. Thank you for giving me something to occupy my time and then pass out from eating way too much 🙂

    1. Made this last night with the homemade noodles and cooked it in a Dutch oven and it was the best thing I’ve ever eaten. The homemade noodles make it next level and cooked perfectly. Did the prep work Sunday and stored in fridge overnight and it baked perfectly Monday night! Simply the best.

      1. Hey LeeAnn,
        I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan

    1. Hey Emily,
      Yes, almond milk will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Emily,
      Yes, you can cut this in half, I would use a 9 inch baking dish. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  2. How is the texture of the pasta without pre-boiling the sheets prior to assembly? Is this step not necessary? Thank you.

    1. Hey Mark,
      Totally fine, you would never know they weren’t pre boiled! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Hands down best lasagna ever! It is spot on! I made the lasagna sheets from scratch (always prefer making my own pasta), and it took me three hours altogether but so worth it. Left it in the fridge overnight before baking it and I believe really helped with the flavour – divine!

  4. 3 stars
    I second the “lasagna soup” comment. I noticed some small typos in the recipe (items said to be added in instructions and not in ingredient list, errors in description of crushed tomato size, etc.) and I believe there may be a typo in the quantity of milk in the cheese sauce? The tomato sauce is amazing and the cheeses smelled great, but the cheese sauce was nearly the consistency of just pouring milk straight on the noodles.

    1. Hey Kari, I am so sorry the recipe had some typo. I have looked it over and now fixed all the typos. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  5. 5 stars
    This is my all time favourite lasagne recipe! I cook the sauce uncovered for the whole 2 hours and it thickens up quite nicely. I also just use thin oven ready noodles and it turns out amazing. The Bechamel sauce is what really makes this next level.

    1. I am so glad this turned out so well for you Erica! Thank you so much for trying this! xTieghan