Why is my lasagna watery after baking?

Watery lasagna usually comes from high-moisture mozzarella or wet ricotta. Use low-moisture mozzarella and drain the ricotta if needed.

Can I assemble lasagna a day ahead?

Absolutely. Assemble fully, refrigerate covered, then add 10–15 minutes to the covered baking time when ready to cook.

How do I get clean, sharp slices?

Let the lasagna rest for at least 15 minutes after baking, and use a sharp knife wiped clean between cuts.

Can I freeze leftovers?

Yes, wrap individual slices tightly in foil and freeze for up to 3 months. Thaw in the fridge and reheat in the oven.

Home / Recipes / italian_american / Cheese Lasagna

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Cheese Lasagna

RATING

4.6/5(187)

TASTE SCORE

9/10

Layers of tender pasta, creamy ricotta, and stretchy mozzarella baked in a rich homemade tomato sauce. This Italian-American comfort classic fills the kitchen with the aroma of garlic, basil, and bubbling cheese. It's a hearty, satisfying centerpiece for family dinners and gatherings.

PREP

30m

COOK

40m

SERVES

1 PIECE

531 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Preheat the oven and prep ingredients.
1.Preheat oven to 375°F (190°C).
2.Mince the garlic cloves and chop the fresh basil.
3.Shred the mozzarella and grate the parmesan cheese.
TIPLow-moisture mozzarella melts better and prevents a watery lasagna.
saute · ~18 min
Make the tomato sauce.
1.Heat olive oil in a large skillet over medium heat.
2.Add minced garlic and sauté until fragrant (30-45 seconds).
3.Pour in the crushed tomatoes, add salt, pepper, and sugar.
4.Simmer 15 minutes until slightly thickened.
5.Stir in fresh basil and remove from heat.
TIPDon't burn the garlic — it turns bitter. Keep the heat medium and stir constantly.
mix · ~3 min
Prepare the ricotta filling.
1.In a bowl, combine ricotta cheese, beaten egg, and nutmeg.
2.Mix until smooth and well blended.
3.Fold in half of the grated parmesan cheese.
assemble · ~4 min
Assemble the first layer.
1.Spread a thin layer of tomato sauce on the bottom of the baking dish.
2.Arrange 3 lasagna sheets in a single layer, breaking if needed.
3.Spread half the ricotta mixture over the noodles.
4.Sprinkle a third of the mozzarella on top.
assemble · ~5 min
Build the remaining layers.
1.Spoon a third of the tomato sauce over the cheese.
2.Add another layer of 3 pasta sheets.
3.Spread the remaining ricotta mixture.
4.Add another third of the mozzarella and another third of the sauce.
5.Top with the final 3 pasta sheets, spread the remaining sauce, and cover with the last of the mozzarella and the parmesan.
bake · ~40 min
Bake until golden and bubbly.
Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 10-15 minutes until the top is golden brown and bubbling at the edges.
TIPUncovering for the last 10 minutes gives you that irresistible crispy, golden cheese top.
rest · ~15 min
Rest before slicing.
Remove from the oven and let the lasagna rest for 15 minutes before cutting. This allows it to set so you get clean slices that hold their shape.
TIPSlicing immediately will cause the layers to slide apart — patience makes all the difference.
garnish
Garnish with fresh parsley and serve.
Scatter chopped fresh parsley over the top, slice into 8 pieces, and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blot the ricotta with paper towels if it looks watery to avoid a soggy lasagna.
2
Let the sauce simmer uncovered to concentrate flavor and reduce moisture.
3
Use low-moisture mozzarella — fresh mozzarella releases too much liquid.
4
Grate your own parmesan; pre-grated won't melt as smoothly.
5
Rest the lasagna for a full 15 minutes so the layers set without sliding.
6
If using no-boil noodles, ensure they are fully covered by sauce to soften.

RECIPE VARIATIONS