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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. So good!! I added ricotta to the bechamel sauce after it cooled and it turned out amazing! Also just used store made noodles. Go to lasagna recipe for now on!

    1. Hey Ashley,
      Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT

  2. 5 stars
    I made this today and it came out great. It’s a perfect classic lasagna recipe and I will be making this again! 🙂

    1. Hey Lydia,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

    1. Hi Mallory,
      Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT

  3. I joined Lasagna Love and use this recipe to deliver lasagnas to people who need a home cooked meal. I am often asked to deliver lasagnas refrigerated or frozen but ready to be cooked or fully cooked but cooled and ready to be reheated. What reheating instructions do you suggest for those scenarios?

    I have loved your recipes for YEARS! Thank you for making me come off like a better cook than I am! 😉

    1. Hi Stacie,
      You could just freeze and have them reheat for at least an hour. I hope this helps, thanks so much for your kind message! xTieghan

  4. You have bay leaf in the instructions but not in the ingredients list. How many bay leaves should we put in?

    1. Hi Jacklyn,
      You can use 1 bay leaf. Please let me know if you give the recipe a try, I hope you love it!! xTieghan

  5. This was my first lasagna…it turned out amazing! I accidentally added all the provolone to the bechamel, so for anyone else the ingredients does say divided lol. I just had to thin it out a bit more. I substituted the two cups of water for almost all wine. I also put the tomato paste in and let cook a few minutes, then wine, then crushed tomatoes! For the first time making homemade noodles I’ll never go back! This is a keeper!

  6. Hi! Making this for a few friends who have a newborn. Are you able to freeze this? If so, any idea of suggested length and cooking following freezing? Thank you!

    1. Hi Meghan,
      Yes, you can totally freeze before baking! I would bake for at least 60 minutes. Please let me know if you have any other questions! xTieghan

  7. Hi! I love all of your recipes, but I am dairy-free. I try to substitute to the best of my ability, but do you have any recommendations to make the Bechamel dairy-free?

    1. Hey Belle,
      I’ve never made this dairy free, but you could certainly try using your favorite dairy free products. I hope you love the recipe, please let me know if you give it a try! xTieghan

  8. Hey there! What would you suggest using instead of pancetta? I don’t eat beef or pork so I am making with ground chicken.

    1. Hey Natalie,
      You can just skip the pancetta or turkey bacon would be a great option. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  9. The bechamel calls for 2 cups of provolone divided. Does this mean that a portion goes into the bechamel and another portion goes on top with the mozzarella? Or do I put the full 2 cups in the bechamel and then a little more on top with the mozzarella? Thanks!

    1. Hi there! Yes, a portion goes in with the bechamel and another with the mozzarella! Enjoy 🙂 xTieghan

  10. Hi!
    I cannot get enough of your recipes. I make at least 2 of them a week!
    I was wondering if I can make this in a crockpot?
    Thank you!

    1. Hi there! Thanks so much! I haven’t ever tried this recipe in a crockpot but I’m sure it will be just fine! xTieghan

  11. 5 stars
    Made this for lunch with friends yesterday. It was beyond delicious. Lasagna is my favourite dish and this is the best I have ever made. My friends and fiance said it was the best they ever ate! This is a keeper! I left the sauce to ticken for 2 to 3 hours without the lid and added 1 TBSpoon of reduced salt soy sauce and made it with pancetta and ground veal. It was just amazing! Thanks

    1. Hey Virginie,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

    1. Hey Sally,
      I think gluten free flour should work okay for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

  12. Hey Tieghan. I have a few questions for you..
    1. Would it be OK to use the no boil gluten free noodles? I plan on making it ahead of time and freezing it.
    2. I am not crazy about sausage… do you have a brand that you like?
    3. The only block provolone cheese I can find is the hard sharp provolone. This has a stronger taste. Otherwise, the only regular provolone that I can find is already shredded. Which would be better to use?

    Thanks so much! We make your recipes weekly and love them all!!!!

    1. Hey Jenny,
      I have never used GF no boil noodles, so I can’t say for sure, but I don’t see why they wouldn’t work. I get my sausage from Whole Foods and any provolone that you can find will work here. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Thanks Tieghan!
        I have one more question…. I have made other lasagna recipes many times and the sauce is always on every layer. I am a little confused on the layering and I want to make sure I am understanding your recipe correctly. You are doing 4 layers of pasta but the red sauce is only on the bottom 2 layers? With the 3rd layer only having shredded cheeses, no red sauce or béchamel sauce and ending with béchamel sauce and some shredded cheese. Is that correct? I am wondering why you don’t spread the red sauce in thirds like the béchamel sauce. I am using no boil noodles so I was worried about the noodles baking correctly with a no sauce layer.
        Thanks for always responding to everyone’s questions!

        1. Hey Jenny,
          I did the sauce in between each layer, just not on the final layer. You can of course layer the sauce to your liking:) I hope you love the recipe! xTieghan

  13. Hi, Tieghan! I’m really interested in making this, but I’m curious about the cheeses that you use. I’ve heard that the pre-shredded stuff at the grocery store has anti-clumping agents on it and that it doesn’t melt as well as fresh cheese. Do you buy your provolone and mozzarella whole and shred it yourself? Or, do you use pre-shredded? I’ve cooked with fresh mozzarella before, but it’s so soft that I haven’t found a very efficient method of shredding it at home – if that makes sense?

    1. Hey Emily,
      I always buy blocks of cheese and grate them myself, I know it is a little more work but the cheese melts so much better:) I hope you love the recipe! xTieghan