10 Best Italian Lasagna Recipes That Will Transport You Straight To Nonna's Kitchen

You know that feeling when you pull a bubbling lasagna out of the oven and everyone just stops? That’s what we’re doing today. These 10 recipes are total winners, from classic beef to creamy white chicken, and honestly, they’re all easier than you think.

Let’s get into it.

1. Spinach and Ricotta Lasagna

Ingredients:

12 lasagna noodles
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups fresh spinach, chopped
3 cups marinara sauce
2 eggs
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Step 1: Cook your lasagna noodles in salted boiling water until they’re just tender, about 8 minutes.

You want them bendable but not mushy. Drain them and lay them flat on a towel so they don’t stick together. Trust me on this. I once skipped this step and ended up with one giant noodle clump.

Step 2: Heat olive oil in a large pan over medium heat and toss in your garlic.

Let it cook for maybe 30 seconds until it smells amazing. Add the spinach and cook until it wilts down, about 3 minutes. It’s going to look like a ton of spinach at first, but it shrinks. A lot. Season with a pinch of salt and pepper, then set it aside to cool.

Step 3: In a big bowl, mix ricotta, eggs, half the mozzarella, half the Parmesan, basil, oregano, and your cooled spinach.

Stir everything together until it’s smooth and creamy. This is the good stuff. The filling should taste rich and herby. If it feels too thick, that’s fine. It’ll loosen up as it bakes.

Step 4: Spread a thin layer of marinara on the bottom of a 9×13 inch baking dish, then layer noodles, ricotta mixture, more marinara, and repeat.

You’re building layers here. Noodles, cheese, sauce. Keep going until you run out of ingredients. Top the whole thing with the rest of your mozzarella and Parmesan. It should look like a cheese blanket. Cover with foil.

Step 5: Bake at 375°F for 25 minutes covered, then remove the foil and bake another 15 minutes until the cheese is golden and bubbly.

Let it rest for 10 minutes before slicing. I know it’s hard to wait, but if you cut into it right away, it’ll fall apart. The resting time lets everything set up. Worth it.

2. White Chicken Lasagna

Ingredients:

12 lasagna noodles
3 cups cooked chicken, shredded
3 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups heavy cream
4 tablespoons butter
4 cloves garlic, minced
3 tablespoons all purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon nutmeg
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Step 1: Boil your lasagna noodles in salted water until they’re tender, about 8 minutes, then drain and set aside.

Lay them flat on a clean towel. They’ll stick if you pile them up. I learned this the hard way at a dinner party once. Not fun.

Step 2: Melt butter in a saucepan over medium heat, add garlic and cook for about 30 seconds until fragrant.

Sprinkle in the flour and whisk it constantly for about 2 minutes. It’ll form a paste. This is your roux. Slowly pour in the heavy cream while whisking. Keep stirring until the sauce thickens, maybe 5 minutes. Add Italian seasoning, nutmeg, salt, and pepper.

Step 3: Stir half the Parmesan into your white sauce and mix until it melts.

Remove from heat. Taste it. Does it need more salt? More pepper? This sauce is basically everything, so get it right. It should be creamy, garlicky, and rich.

Step 4: In a bowl, combine ricotta, shredded chicken, and half the mozzarella.

Season with a little salt and pepper. Now you’re ready to assemble. Spread a thin layer of white sauce on the bottom of a 9×13 inch dish. Layer noodles, chicken ricotta mixture, more white sauce, and repeat. Finish with noodles and the rest of your sauce and cheeses on top.

Step 5: Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 10 minutes until golden.

Let it sit for about 10 minutes before cutting. This lasagna is creamy and indulgent. Garnish with fresh parsley. Honestly, this is my favorite part.

3. Vegetable Lasagna

Ingredients:

12 lasagna noodles
2 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium zucchini, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 medium red onion, sliced
2 cups marinara sauce
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Step 1: Cook lasagna noodles according to package directions, drain, and lay flat on a towel.

4. Meat Lovers’ Lasagna

Ingredients:

12 lasagna noodles
1 pound ground beef
1/2 pound Italian sausage
1/2 pound ground pork
3 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups marinara sauce
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Step 1: Cook lasagna noodles in salted boiling water until tender, about 8 minutes, then drain and lay flat.

Set them aside while you make the most epic meat sauce.

Step 2: Heat olive oil in a large skillet over medium high heat and add ground beef, sausage, and pork.

Break it up with a wooden spoon as it cooks. You want it browned and crumbly, about 8 minutes. Add diced onion and garlic and cook another 3 minutes until the onion softens. Stir in tomato paste, basil, oregano, salt, and pepper.

Step 3: Pour marinara sauce into the meat mixture and let it simmer for about 10 minutes.

The flavors need time to marry. Stir occasionally. Taste it. Adjust seasoning if needed. This is where the magic happens. The sauce should be thick, rich, and meaty.

Step 4: In a bowl, mix ricotta with half the mozzarella and half the Parmesan.

Season lightly with salt and pepper. Now layer it up in a 9×13 inch dish. Start with meat sauce on the bottom, then noodles, ricotta mixture, more meat sauce, repeat. Top with the rest of your cheeses.

Step 5: Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 15 minutes until the top is golden and bubbly.

Let it rest for 10 minutes before slicing. This one is seriously hearty. Perfect for feeding a crowd or meal prepping for the week.

5. No Boil Easy Lasagna

Ingredients:

12 no boil lasagna noodles
1 pound ground beef
3 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups marinara sauce
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil for garnish

Instructions:

Step 1: Heat olive oil in a large skillet over medium heat and cook ground beef with diced onion until the meat is browned, about 8 minutes.

Add garlic and cook for another minute. Stir in Italian seasoning, red pepper flakes, salt, and pepper. Drain any excess fat. Add 2 cups of marinara sauce to the meat and let it simmer for 5 minutes. Easy so far, right?

Step 2: In a bowl, mix ricotta with 1 cup of mozzarella and half the Parmesan.

Season with a pinch of salt and pepper. This is your cheese layer. Simple and creamy.

Step 3: Spread 1 cup of marinara on the bottom of a 9×13 inch baking dish.

Lay down your first layer of no boil noodles. They’ll soften as they bake, so don’t worry about them being stiff. Spread half the ricotta mixture over the noodles, then half the meat sauce.

Step 4: Add another layer of noodles, the rest of the ricotta, the rest of the meat sauce, then a final layer of noodles.

Pour the remaining marinara sauce on top and spread it evenly. Sprinkle with the rest of the mozzarella and Parmesan. Cover tightly with foil. The foil traps steam, which cooks the noodles.

Step 5: Bake at 375°F for 40 minutes covered, then uncover and bake another 10 minutes until the cheese is melted and golden.

Let it sit for 15 minutes before cutting. I know that seems long, but trust the process. The noodles need time to absorb the sauce. Garnish with fresh basil and serve.

6. Authentic Italian Sunday Lasagna

Ingredients:

12 lasagna noodles
1 pound ground beef
1/2 pound Italian sausage
3 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups homemade marinara sauce
1 large onion, diced
5 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 cup red wine
Salt and pepper to taste
3 tablespoons olive oil

Instructions:

Step 1: Heat olive oil in a large pot over medium heat and add ground beef and sausage.

Cook until browned, breaking it up as you go, about 10 minutes. Add diced onion and garlic and cook another 5 minutes until soft and fragrant. This smells like Sunday dinner already.

Step 2: Stir in tomato paste and cook for 2 minutes, then pour in red wine and let it simmer until reduced by half, about 3 minutes.

Add crushed tomatoes, basil, oregano, salt, and pepper. Let this simmer on low heat for at least 30 minutes, stirring occasionally. The longer it simmers, the better it tastes. My nonna used to let hers go for hours.

Step 3: While the sauce simmers, cook lasagna noodles in salted boiling water until tender, about 8 minutes.

Drain and lay them flat on a towel. In a bowl, mix ricotta with half the mozzarella and half the Parmesan. Season with salt and pepper.

Step 4: Spread a layer of meat sauce on the bottom of a 9×13 inch baking dish, then layer noodles, ricotta mixture, more meat sauce, and repeat.

Keep building those layers. You should get about 3 or 4 layers depending on how thick you go. Top with remaining mozzarella and Parmesan.

Step 5: Cover with foil and bake at 375°F for 35 minutes, then uncover and bake another 15 minutes until golden and bubbly.

Let it rest for at least 15 minutes before slicing. This is the real deal. The kind of lasagna that takes time but is worth every second.

7. Classic Italian Beef Lasagna

Ingredients:

12 lasagna noodles
1 1/2 pounds ground beef
3 cups ricotta cheese
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups marinara sauce
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Step 1: Cook lasagna noodles in salted boiling water until tender, about 8 minutes, then drain and lay flat on a towel.

Don’t skip the salt in the water. It flavors the noodles from the inside out.

Step 2: Heat olive oil in a large skillet over medium high heat and brown the ground beef, about 8 minutes.

Add onion and garlic and cook until softened, about 3 minutes. Stir in tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Pour in marinara sauce and let it simmer for 10 minutes. The sauce should be thick and rich.

Step 3: In a bowl, combine ricotta with 2 cups of mozzarella and half the Parmesan.

Season with a pinch of salt and pepper. Mix until everything is creamy and smooth. This is your cheese layer.

Step 4: Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish, then add noodles, ricotta mixture, more meat sauce, and repeat.

Build it up nice and tall. You want at least 3 layers. Top with the rest of your mozzarella and Parmesan. It should look like a cheese heaven.

Step 5: Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 15 minutes until golden and bubbling.

Let it cool for 10 minutes before slicing. This is the classic. The one everyone thinks of when you say lasagna.

8. Traditional Lasagna Bolognese

Ingredients:

12 lasagna noodles
1 pound ground beef
1/2 pound ground pork
3 cups whole milk ricotta
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1/2 cup whole milk
1/2 cup dry white wine
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
3 tablespoons olive oil

Instructions:

Step 1: Heat olive oil in a large pot over medium heat and add onion, carrot, and celery.

Cook until softened, about 5 minutes. This is your soffritto, the flavor base for Bolognese. Add garlic and cook another minute.

Step 2: Add ground beef and pork and cook until browned, breaking it up as you go, about 10 minutes.

Pour in white wine and let it cook down until almost evaporated, about 3 minutes. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, milk, bay leaf, thyme, salt, and pepper.

Step 3: Let the Bolognese simmer on low heat for at least 45 minutes, stirring occasionally.

The sauce should be thick and velvety. The milk makes it creamy and rich. This is the good stuff. Taste and adjust seasoning. Remove the bay leaf.

Step 4: Cook lasagna noodles in salted boiling water until tender, drain, and lay flat.

In a bowl, mix ricotta with half the mozzarella and half the Parmesan. Season lightly. Spread Bolognese on the bottom of a 9×13 inch dish, layer noodles, ricotta mixture, more Bolognese, repeat.

Step 5: Top with remaining cheeses, cover with foil, and bake at 375°F for 30 minutes, then uncover and bake another 15 minutes.

Let it rest for 15 minutes before slicing. This lasagna is next level. Rich, meaty, and authentic.

9. Classic Ricotta Lasagna

Ingredients:

12 lasagna noodles
4 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups marinara sauce
2 eggs
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon nutmeg
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Step 1: Cook lasagna noodles in salted boiling water until tender, about 8 minutes, then drain and lay flat on a towel.

Easy first step. Just get those noodles ready.

Step 2: In a large bowl, combine ricotta, eggs, half the mozzarella, half the Parmesan, garlic, basil, oregano, nutmeg, salt, and pepper.

Mix until smooth and creamy. The nutmeg adds a subtle warmth. Trust me. It’s a game changer.

Step 3: Spread a thin layer of marinara on the bottom of a 9×13 inch baking dish.

Lay down noodles, spread a generous layer of the ricotta mixture, add more marinara, and repeat. You’re building cheese heaven here. Keep layering until everything’s used up.

Step 4: Top the final layer of noodles with the rest of your marinara and sprinkle with remaining mozzarella and Parmesan.

Cover tightly with foil. The foil keeps the moisture in, so the noodles don’t dry out.

Step 5: Bake at 375°F for 30 minutes covered, then uncover and bake another 10 minutes until the cheese is golden and bubbly.

Let it rest for 10 minutes before slicing. Garnish with fresh parsley. This one is simple, classic, and absolutely delicious.

10. Mushroom Lasagna

Ingredients:

12 lasagna noodles
1 pound mixed mushrooms (cremini, shiitake, button), sliced
3 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups white sauce (béchamel)
4 tablespoons butter
4 cloves garlic, minced
1 medium onion, diced
3 tablespoons all purpose flour
2 1/2 cups whole milk
1 teaspoon dried thyme
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Fresh thyme for garnish

Instructions:

Step 1: Cook lasagna noodles in salted boiling water until tender, about 8 minutes, then drain and lay flat.

Set them aside while you work on the mushrooms and sauce.

Step 2: Heat olive oil in a large skillet over medium high heat and add sliced mushrooms.

Cook without stirring for the first 3 minutes so they get a nice golden color. Then stir and add diced onion and garlic. Cook another 5 minutes until everything is soft and caramelized. Season with thyme, salt, and pepper. Set aside.

Step 3: In a saucepan, melt butter over medium heat, then whisk in flour and cook for 2 minutes.

Slowly pour in milk while whisking constantly. Keep whisking until the sauce thickens, about 5 minutes. Add nutmeg, salt, and pepper. Stir in half the Parmesan until melted. This white sauce is creamy perfection.

Step 4: In a bowl, mix ricotta with half the mozzarella and season with salt and pepper.

Spread a thin layer of white sauce on the bottom of a 9×13 inch dish. Layer noodles, ricotta mixture, mushrooms, more white sauce, repeat. Top with remaining mozzarella and Parmesan.

Step 5: Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 10 minutes until golden.

Let it rest for 10 minutes before cutting. Garnish with fresh thyme. This lasagna is earthy, creamy, and so satisfying.

Final Thoughts

There you have it. Ten incredible lasagna recipes that’ll make you look like a kitchen hero. Whether you’re craving classic beef, creamy white chicken, or veggie packed layers, there’s something here for everyone. Pick one, give it a try, and let me know how it goes in the comments. Happy cooking!