Extra Cheesy Classic Homemade Lasagna.
Really, you can’t beat the classics.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
I make this at least two or three times throughout the month of December.
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.
It is pure winter comfort food.
Cozy, cheesy and so good.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Extra Cheesy Classic Homemade Lasagna.
By halfbakedharvest
Course: Main Course
Cuisine: American, Italian
Keyword: cheese, lasagna
A delicious homemade classic
Ingredients
Pasta (or use 1 pound of cooked dried lasagna noodles)
- 2 1/2 cups Flour
- 4 Eggs
- Water
Lasagna
- 4 ounces pancetta chopped (optional, but adds great flavor)
- 3 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced or grated
- 1 red pepper diced
- 3/4 pound ground spicy italian chicken sausage or regular spicy italian sausage
- 1/4 pound ground chicken or ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon kosher salt
- 1 (28 ounce) can crushed tomatoes
- 4 tablespoons tomato paste
- 2 cups water
- 1 cup milk I use 2%
Instructions
Fresh Pasta Dough
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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.
Lasagna
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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.
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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.
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Quarter the dough and shape into 4 balls. Place each ball in a sandwich bag. Set aside.
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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.
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To assemble the lasagna grease a 9x13 inch baking dish. If baking the lasagna right away Preheat the oven to 400 degrees F.
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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.
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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.
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Now spoon about 1/2 of the remaining red sauce over the noodles. Drizzle about 1/3 of the Béchamel on top of that.
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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.
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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.
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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.
Carbs make Monday bearable.
*Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going on right now. Enter here!
My mouth is watering. This looks soooo good. I think its great you make your own noodles. A long process is so worth it when it comes to lasagna.
This is my husband’s favorite meal, so you know I’ll be making this!
Love that you made your own pasta! I love doing that! This lasagna is perfect…all that cheesye goodness is making me drool. This is also my husbands fav meal so this is a definite must make in my household. Yum-o-rama!
…so I’m getting ready for work…it’s 5 AM and I see this RSS email…oh my goodness…..so now I want to take the day and stay home and make lasagna! This is a definite. For sure. Yup. Thanks for the great recipe :O)
You made your own noodles?? Isn’t that a right of passage for going from being completely awesome to totally divine? I’m amazed! I have thought about making noodles before, but that’s as far as that went. This lasagna looks amaaaaaazing!! Very impressive as always, lady!
Sounds good, girl. Love the recipe … anything cheesy is fabulous!
I love this lasagna, Tieghan! You had me at “extra cheesy.” My future sister in law makes pasta at home. Though we’ve only ever done ravioli with it, I have to send her here so she can make lasagna 100% from scratch. And the step-by-step photos are unbelievably helpful!!
Pasta from scratch is the best!! Your sister in law know what is up!! 🙂
Thanks so much, Sally! Oh and isn’t extra cheesy just the best??!
Beautiful! And that sauce looks PERFECT. I could use a bit plate of this for dinner! Great photos!!
Thanks Laura!!
That’s a lot of cheese! I love it – the more cheese the better.
This is outta control lasagna action- home made from start to finish! All you need to do is make your own cheese WOAH! It look PERFECT!
I absolutely love that you make lasagna with homemade pasta!
High five on the homemade pasta!
Finding food everyone likes is so hard – I can understand why this is so popular! I want to face plant in that pan and it isn’t even noon. Homemade pasta? And spicy sauce? And extra cheese? You’ve got me, hook, line, and sinker. This is one amazing lasagna!
Look at you making your own pasta. This is one gorgeous pan of lasagna. You can never go wrong with a classic like lasagna. We’re doing lasagna for Christmas dinner this year. Yum!
You had me at EXTRA CHEESE! You can’t beat homemade noodles.
This is AH-mazing!!! Love the classics, but extra cheese truly makes anything a little better.
This looks FABULOUS!!
I’m dying that you make your own pasta. That’s just awesome. And the extra cheese? What time is dinner????
Gah. This is love on a plate.
I am SO impressed by this lasagna. Homemade noodles and everything?! You have one lucky family! Yum!
OMG this looks so good!!
You totally have me craving lasagna now! Wow!
This lasagna is sooo gorgeous! I can’t take it.
I’m so impressed over here – that looks like a lot of work and time.
Pinning!
Confession: I have never made homemade noodles!! GASP! Thanks to this cheesy recipe, I am on it!
I am so impressed, this looks just like the lasagna I tried last fall when I was in Bologna. (And btw, the pom juice made me laugh ;))
I hope this doesn’t sound mean, because I mean it as a compliment to you….your recipes are soooo amazing and yummy sounding & looking and I am positive they taste as fabulous as they look, I would probably weigh about 300 lbs if I ate this food!!
I would have to do some serious running every single day to burn off all the calories from all this deliciousness.
I hope this doesnt sound dumb (I’m not exactly great in the kitchen), but if I put the sauce on to simmer all day, what kind of liquid do I keep adding to it so it doesnt dry out and burn? Like, stock, or what?
Gorgeous pictures Tieghan! I’ve made homemade pasta before but never lasagna, can’t wait to try this!
My Monday needs this!! Classics never looked so good.
Nothing beats lasagna and I looove the extra cheese!
Sometimes simplicity is the best, and this proves it! Looks amazing! need to stop reading blogs after dinner and after midnight, gosh I’m hungry. I make fresh pasta all the time, but I’ve yet to make it for lasagna, I don’t know why the thought has never crossed my mind!
This is comfort food at its finest! I have never made my own noodles before.
Uh, nothing about this is easy. False advertising by Pinterest.
This lasagna is to die for!!! I love that you make your own pasta and took the time to show us all how!! You take the intimidating factor out of it for sure!!!!!
Thanks Renee!
This looks absolutely wonderful, especially since I’ve been craving lasagna lately. I’d even consider a glass of pomegranate juice in lieu of red wine, if I could have just one piece of this! 😉
Haha! Thanks Brenda!! I am sure you make one amazing Lasagna!
ciao ,sono Roberta e abito a San Marino (in Italy). la foto delle tue lasagne mi ha attirato perchè anche io le faccio. ti scrivo perchè volevo togliermi un dubbio che ho sulla tua ricetta,
noi italiani la pasta una volta tirata la scottiamo per pochi secondi in acqua bollente e poi subito dopo la buttiamo in una ciotola di acqua fredda per poi mettere la spoglia cotta e raffreddata su un telo di cotone da cucina e asciugata con un’altro telo sopra, poi fatto questo la mettiamo in casseruola con sugo e besciamella. Ecco , qui in tutta l’Italia facciamo così : la spoglia la cuociamo, voi in vece la mettete cruda ! comunque complimenti !
This looks and sounds amazing! I’m not usually into lasagna because of the beef, but I’m excited about yours having sausage and chicken instead. Also, I JUST got the pasta attachment for my mixer yesterday for Christmas so I will definitely have to try this!
Oh ya!! A pasta attachment is such an awesome gift!!
Thanks Sara! Hope you love this and Merry Christmas!!! 🙂
Made this yesterday, baked it up for dinner tonight and everyone LOVED it. We even did the homemade noodles with our KitchenAid attachment like you suggested.
Thanks for such a great recipe!! 🙂
YAY!! So excited you loved this!! Thanks for making it and Happy New Year!
This recipe didn’t work for me at all, it ended up as a tasty lasagna soup. Thank goodness it was tasty because otherwise it would have been a complete waste of money and time. Sorry, this was way too much liquid and a disappointment for my lasagna craving house. I’ll stick to recipes that use ricotta and have some kind of binder to them so they don’t end up being eaten out of a bowl with a spoon.
Hey Rachel,
I am really sorry it did not work out for you. May I ask hoe long you cooked the sauce for? Was it thick when you layered the noodles?
Again, really sorry it did not work for you!
I made this recipe tonight and it is officially my new favorite lasagna recipe. Everything about this lasagna was perfect and everyone enjoyed it. Thanks for sharing!
Ya!! So happy you loved it! Thanks Michaela!
That looks delicious would go great with some focaccia.
Thank you!
This is SO beautiful! It reminds me of how my grandmother made hers…she made her own pasta too and this looks so similar with that awesome cheesy and bubbly top! Lovely.
Thank you so much, Caroline!
I’m not a fan of using canned tomatoes or tomato paste if I can avoid it, do you think this would work with some diced up ripe tomatoes instead?
Hey Ethan, I do think it would work, but you may need to add more liquid. Not sure exactly how the consistency would be. Let me know how it goes!
Wahoo !!! This recipe look so great ! I just finished posting my own lasagna recipe, on wich I work on for 3 years. But you taught me I haven’t learnt evrything yet. Great advices, thanks, next time I try Pancetta, simmering the sauce for a day, and home made pasta !
http://foodyfoodfooda.tumblr.com/post/94281928225/lasagna-garfield-style
Thanks so much, Max!! Your lasagna looks great!
If I use premade noodles (sorry), would I cook them and then put the lasagna together or leave them uncooked when assembling?
If the noodles are dried I would boil them until al dente. If you are using fresh pasta, leave them un-boiled. Hope that helps and please let me know if you have any other questions. Hope you love this!
This is hands down the best lasagna recipe I have made. I ended up using a box of noodles because I don’t have the pasta atachment for my kitchen aid. It was great, but I will definitely get the attachment.
THANK YOU! I am so excited you loved this lasagna. It is my favorite! And yes, you have to try the pasta, so good! Thanks again!
Hey – planning to make this for family the day before thanksgiving. How many ppl will it serve? Does all the sauce go for one pan of lasagna or do you end up with leftovers? Thanks! Great job your blog BTW. Just found you through huffpost and am looking fwe to trying more of ur recipes.
Hey Michelle! Thank you so much for all the kind words! 🙂
The lasagna will feed six generously with no leftover sauce. Hope everyone loves this and have a great Thanksgiving!
I made up my mind a long time ago that I was not a fan of lasagna. Thanks to this recipe, I have changed my mind! I made this last night and it turned out incredible! thank you for an amazing recipe!
Wow that takes forever to make jee. If you make your own pasta it surely will taste the same without refrigerating it everyday!
I made this for dinner tonight, and my friends have been induced into a delicious food coma!
Skipped the refrigerator bits, still turned out insanely good.
Great recipe!
Magnificent recipe! Will make this for dinner tonight! I know it’s going to be delicious! Thank you.
You have used kitchenaid attachment to make this magnificent recipe but, where to buy this product in India?
Hi! You can buy it here:
Thanks,
But i want to buy it in India, and want pay in INR not USD. Pls give more information
Would it completely kill this recipe to bake at 375? I need to bake a few other things at the same time for a party and was curious if it would work (assuming it would take longer, of course, but wasn’t sure if it would work with the homemade pasta, etc.). Any clue? Thank you!!
That is totally fine. Just keep an eye on it as the cooking time will be slightly different.
Love that you made the pasta – have never thought of doing that for lasagna for some reason. Will definitely try that!
One comment totally not recipe related – I kind of find it off putting that you made special note that the wine glasses most certainly did not contain wine. Not sure why you find it necessary to point that out…kinda sounded judgy…which I’ve never noticed about you. I hope your readership has not made you feel you must justify your choices, whatever they may be. Because your food stands on its own, alcohol or no 🙂
Hey Rose,
At the time I wrote this post, I was not yet 21, so I felt uncomfortable with using real wine. Hope you understand. Thanks and Happy New Year!
Hello, I love this recipe. Can I substitute the meat for an array of vegetables – mushrooms, squash, zucchini etc.? Or will this change the constituency of the recipe? Do I roast the vegetables before or can I just sautee them in a pan with the other ingredients? Thanks
Yes, for sure! Veggies for the meat will be great! I would saute them in a pan and then add the other ingredients.
Interestingly I may be the only man that has commented on this post. However I love cooking and have made this recipe 3 times for my wife and family. I make it exactly how you instructed including refrigerating the sauce a day ahead and assembling before you are ready to eat it. That helps me stay in control of the process. This is in my top 10 recipes of all time. Brilliant!!
THANK YOU! Thrilled you love this dish, it is a favorite of mine to!
Thats amazing! Im so happy to hear you guys loved it! (:
Wow this actually looks to die for. Thanks so much for this recipe. Will be making this on the weekend..
Simon
Hope you love it! Thanks Simon!
I don’t have a pasta maker at my house, and I don’t really have the time to make it by hand. When I want to use the dried lasagna sheets, how do those work? Would I just put it in the oven with all of the other ingredients and let it cook as it bakes or do I need to somehow cook them before putting them in the oven? This recipe looks amazing!
Thanks!
Hey Gwen! I would use no-boil lasagna noodles and then just layer and bake as directed. That will work great. Let me know if you have questions. Thanks ! 🙂
Thanks so much! I’ll let you know how it goes! 🙂
Hi!
I made the lasagna last night with a couple changes (because I didn’t have time to make noodles or tomato sauce, I just used my favorite brands for both). It worked pretty well, although my bottom layer of noodles still stuck to the pan a bit and the sides got a little crispy. I think it was the pan I used; I just got a metal 9×13 instead of using a heavy ceramic one (or could I use pyrex?), because I didn’t want to invest in a nice pan unless I knew that I could make this successfully. Which I did! The bechamel sauce makes all the difference in the world. It was really good but took some time. I never really understood why people made lasagna a day in advance, and I now I do, and I didn’t even make the noodles/sauce from scratch! XD But it was a very successful experiment; my boyfriend and I both thought it was just delicious. I accidentally put tomato sauce w/ the bechamel and cheese on the top layer and instead of just the rest of the bechamel/shredded mozarella and provologne–oops! I think I’ll add more sauce on the bottom of the pan before adding my first layer of noodles, that should help. But anyway it’s an awesome recipe and I can’t wait to make it fully from scratch sometime. This is definitely going on rotation for my cooking schedule. 🙂
Thanks,
Gwen
SOOO excited you loved this!! Thank you so much!! 🙂
Oops, sorry! Hi reply too fast! Yes, you can use pyrex, that is what i use! 🙂 Let me know if you have any other questions.
What if I had to make a vegetarian sauce?
You could omit the meat and replace it with 2 cups veggies. That would be great! Let me know if you have questions.
My 12 year old daughter and I made this together yesterday! It is the most amazing lasagna I have ever had!!! My daughter made the homemade lasagna noddles all by herself! We had so much fun in the kitchen together!!! Thank you so much for such an amazing recipe! My daughter was looking at your blog while the lasagna was cooking and saw that you have a cookbook coming out! She asked right away if she could get that for Christmas! I can’t wait to surprise her with it for Christmas and to make all of your yummy recipes with her!!!!
OH MY GOSH!! This sounds like so much fun (: Puts a smile on my face!
Your daughter sound so cute!! I love that she likes making food!! Thank you so much Lindsay!
Hi! I don’t have a pasta machine, can I just roll the pasta dough by the rolling pin?
Yes, that works great! Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂
Holy stink!
I was intimidated by all the steps, but in hind sight this was quite easy (I used store bought pasta). It’s a labour of love, and holy smokes it’s delicious. Perfect for these snowy winter nights.
I am really glad this turned out great for you Alison! Thank you!!
I made this for a holiday party I hosted yesterday along with two of your other recipes, Everything came out delicious, but this recipe was a standout! I loved that this was easy to make in staged. I had a busy week, so I made the sauce earlier mid-week, purchased pasta from a local store that sells fresh pasta, and cut corners buy using pre-shredded cheese. Then, on Saturday, I made the bechamel, assembled the lasagna and left it in the fridge all day until it was time to bake. I pulled it out of the oven while the guests were settling in and everyone oohed and ahed at the lovely end product. An instant favorite that I’m stashing away for later. Thanks!
This is so awesome! I am so glad you enjoyed this Jennifer! Thanks!
Ugh…. This lasagna is so flipping sinful! The best I or anyone in my house hold has ever had! My picky kids loved it, my husband loved it, and I was excited that I didn’t ruin it that I gave some to our best friends and THEY LOVED IT TOO! It’s spectacular! If you come to this recipe and turn away because you feel intimidated…. well…. YOU ARE MISSING OUT! Do yourself a favor and just MAKE THE DANG LASAGNA! Wednesday is our 9 year anniversary and this is what my husband has requested for me to make and I am so excited that he did. We are doing weight watchers, but are taking the night off to enjoy an amazing meal and talk about how amazing the past 9 years has been to us! Thank you so much for this recipe and for giving couples a meal to celebrate a successful marriage over! All others fall WAY short!
<3 Cori
You are too sweet! Thank you so much Cori, I am so glad you loved this lasagna! I hope you continue to love my recipes!
Could you use fresh mozzarella on the top and/or before the last layer of pasta?
Thank you so much, most amazing lasagna, making it for the 2nd time!!
Sure! Fresh mozzarella will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hello – I would like to make this lasagna ahead, freeze & then take to the mountains this Christmas to bake for friends staying in a cabin. How would the recipe need to be revised so that it can be frozen & baked off later? Thanks very much!
HI! Assemble the lasagna as directied, but do not bake. Wrap tightly in plastic wrap and freeze. Thaw before baking and bake as directed. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi, I have been wanting to try to make fresh pasta; you are always my first go-to for recipes. When pasta sheets are fresh, I don’t have to boil them before layering in the lasagna? Thanks for all your inspiration.
Hi Lori! No need to boil the fresh lasagna sheets. They will cook up perfectly in the lasagna as is. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
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.
I am so glad this turned out so well for you Erica! Thank you so much for trying this! xTieghan
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.
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
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!
Thank you!! I am so happy to hear that! xTieghan
How is the texture of the pasta without pre-boiling the sheets prior to assembly? Is this step not necessary? Thank you.
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
Can I half the recipe!? If so, what size of pan should I use??
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
Can I use almond milk instead?
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
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 🙂
Hey Amanda,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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?
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