Grandma Ruth’s Homemade Lasagna




So many of you have been wondering where my lasagna recipe has been!? I know…I know…I advertise that I come from a long line of Italian women and I wait a year to give you our Lasagna recipe. I am not very nice, am I? Haha! Well here it is my friends….the recipes you have been waiting for! I pray you will enjoy this as many times I have with family and friends….I always double this recipe then purchase 1/2 lasagna throw-away pans to give away. It is also an excellent dish to freeze before baking.

This was one of my favorite days making lasagna because I had the awesome opportunity to have a mini cooking class with my neighbor’s girls. This isn’t just any neighbor either…this neighbor is the one who knocked on my door years ago and asked me to be a part of her bible study, which started my Christian walk. She is a very special person ….a “God send” if you will. This week, additional photos of our time together will be shared on “The Better Mom” website. Please take a moment and visit me over there this Thursday, Sept 15th!

Grandma Ruth’s Spaghetti Sauce-I made this around 8am. It takes very little time to prepare, but I like to have it simmer on low all day on the stove. The flavors mix so much better that way. Plus, I wouldn’t be Italian if I didn’t make sauce early in the morning, now would I? I have to “represent”. The smell of this sauce reminds me of my Grandma’s house.

Brown a mixture of Italian sausage and lean ground beef. After it is cooked, drain it and set aside.

 Ricotta cheese mixed with an egg. This makes the cheese “fluffy” (a Grandma term-cousins who are reading-did I get a laugh?)

Freshly shredded Mozzarella cheese. I use block Kraft cheese and shred it. You may use “real” mozzarella or even slices if you wish. I suppose you can use bagged, but most of  you know my fetish by now 😉

I LOVE no boil lasagna noodles! The sauce in the lasagna combined with the heat of the oven cook these noodles perfectly. Do no fret..they work. I promise! I also prefer flat noodles to the wavy kind. Please use whatever noodle you prefer.

A 9×13 lasagna pan. Lasagna pans are deeper than a regular 9×13- you can still use a 9×13 if it is all you have, your lasagna just won’t have as many layers…but it still works! No fretting allowed.

These girls were working hard. More hands allowed me to take photos of the lasagna making in action! Sauce, noodles, ricotta cheese, mozzarella cheese, parm cheese, meats, sauce and repeat. One of the girls is garnishing with cheese, garlic powder and some parsley in this photo. The other is making a lasagna to take home for her family.

Bake at 350 and cover for 30 mins. Uncover and bake for 15 more mins until bubbly and slightly browned. Beautiful, isn’t it?

Thank you girls! I had such a fun day making Lasagna with you! You did an AWESOME job!



4.8 from 4 reviews
Grandma Ruth's Homemade Lasagna
Serves: 12
Prep time:
Cook time:
Total time:
  • 1 lb Italian sausage
  • ½ lb lean ground beef
  • 1 batch of Grandma Ruth's Spaghetti Sauce (or you can use 2 jars of pre-made)
  • 16 oz of Ricotta cheese
  • 1 egg
  • 4 cups freshly shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 packages (9 oz each) of no boil Lasagna noodles (flat, not wavy)
  • Parsley and garlic powder for dusting the top.
  1. Make sauce early in the morning and let simmer all day.
  2. Cook the combination of Italian sausage and ground beef in a large pan. Drain and set aside.
  3. Place Ricotta cheese in a large bowl and add egg. Beat well. Set aside.
  4. Shred mozzarella cheese and place in a large bowl. Set aside.
  5. Preheat oven to 350 now.
  6. Lay out all of these ingredients and a 9x13 lasagna pan in an assembly line on your counter.
  7. Ladle 2 cups of sauce into your pan and coat.
  8. Take your uncooked lasagna noodles and lay them out over sauce. About 5-6 horizontally and 2 vertically. You do not need to be perfect-I promise you won't mess up.
  9. Take about a cup of ricotta cheese and with a butter knife spread it on top of your noodles.
  10. Sprinkle Mozzarella and Parmesan cheeses on top of Ricotta cheese.
  11. Sprinkle Italian sausage on top of cheeses.
  12. Ladle more sauce on top.
  13. Repeat process until pan is filled.
  14. Top with Mozzarella cheese, a sprinkle of garlic powder and a garnish of parsley on top.
  15. Bake covered for 30 mins, uncover and bake an additional 15 mins until bubbly and lightly browned on top.
A lasagna pan is a deep 9x13 pan. You certainly may use a regular 9x13 pan, but you will not have as many layers.




  1. Looks yummy!

  2. Thankyou for sharing!!! Can’t wait to make it!! Yum!! 🙂

  3. How does freezing affect the ” no boil” noodles? Are the baking directions the same if it’s been frozen?

    • Great question Tara! Add a little extra sauce and you will be good to go! Bake covered for an hour, then uncover and bake until you can tell it’s done…it will bubble and get lightly browned on top.

  4. I love grandma Ruth’s sauce and meatballs. Can’t wait to try this! Thx for posting, Janelle!

  5. No bagged cheese but “parmesan” from a bottle? Hmm…

  6. Janelle, is the recipe amounts you shared doubled amounts ? or did you double the amounts you posted to make extra for ministry?

    Thanks..Im trying this!

  7. I’m so glad your neighbor invited you to a Bible study that changed your life!!! Anxious to try the recipes!

  8. This Recipe is excellent. I tried it the 1st time for my family and it came out dry, that’s because I only used 1 jar of sauce. My kids made it known that it was dry too…LOL, REPEATEDLY! 2nd time i tried this recipe, I added 2 jars of spaghetti sauce to go with the meat and sausage and let it simmer for 4 hrs….The flavor is out of this world. Followed the Recipe to a T! Now my family can’t get enough of it.

    • Thats great news!!!!! Thank you!

      • I quadrupled tis recipe, usin my Mother-in-law’s sauce from Italy. I also used equal parts of sausae & ground beef. In exchane for the mozerella, I used muenster. This was made 24 hours in advance of the groom’s dinner it was prepared for, & turned out PERFECT. I have never had so many compliments on any meal I have ever prepared! I had never used the no-boil noodles, & will never go back to the other ones again!
        Thank you for makin my dear cousin’s special evening a success.
        Sincerely, Linda Lindstrom

  9. I just made this dish for my husbands birthday dinner. He loves lasagna. I only got two layers down though, I hope it comes out okay. Something tells me that I put two much in between layers. We’ll see 🙂

  10. Would you triple the amount of the recipe for 30 people? This will be our only entrée along with salad/breadsticks. thanks

  11. michele swearengen says:

    I am going to the store and make it now. It is so great to have a real Italian give a recipe. Lots of Italians keep it as a secret recipe. MY parents and grandparents are gone and I haven’t made it in years. I am so thankful for you. Thanks again.

  12. I will be trying this recipe tomorrow. The sauce is actually the same I’ve been making for years except the green pepper, which I must try! My question is regarding the lasagna. Do you have to add the meat? My husband is obsessed with his grandmother’s lasagna, but she only makes it once every few years and there is no meat in it. Wondering how it would affect not adding it?

  13. Looks delicious! I have never seen those noodles before. I know any noodles would be fine, but do you mind sharing where you find those?
    Thanks! I LOVE your blog 🙂

  14. Hi, I’m new here. Trying this lasagna for my 1st recipe. I’m cooking for 50 elderly for a church event. Should I triple this lovely recipe? Any additional tips ?

  15. Natalie Drake says:

    Thanks so much for the recipe! I recently moved from tx to ar and have had an abundance of blessings since getting here. I have had one family in particular who has helped our family so much and we now attend their church regularly. I was wondering how i could show them our gratitude and appreciation. This recipe seems to be what i was looking for! This and hot artichoke and spinach dip and a thank you card! Thanks so much!

  16. Wow this actually looks to die for. Thanks so much for this recipe. Will be making this on the weekend..



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