Easy Lasagna Recipe That’s Savory But Not HEAVY

This easy lasagna recipe is savory and indulgent without being overly rich and heavy. Fair warning, your family and friends will be begging you for the secret ingredient.

I’ll never forget the first time I made lasagna for my husband’s family. I was newly married and eager to impress my mother-in-law, a woman who could cook circles around just about anyone. I found a classic, very traditional recipe and spent the entire afternoon simmering the sauce and carefully layering the noodles, cheese, and meat.

It was good, don’t get me wrong. Everyone was polite and said they enjoyed it. But it wasn’t memorable. It was just… lasagna. For years, I kept making that same recipe, always feeling like it was missing something, a little spark to make it my own.

The breakthrough came on a simple weeknight. I was making a quick pasta dish with a brown butter and sage sauce, and as the kitchen filled with that nutty, earthy aroma, a lightbulb went off. What if that flavor, that incredible depth, was woven into the creamy layers of a lasagna? I immediately went to work, swapping the plain béchamel for a luxurious brown butter and sage version. The result was nothing short of spectacular. It was the pop I had been looking for, turning a classic dish into a signature creation.

This Brown Butter & Sage Lasagna is now my go-to for special occasions, Sunday dinners, and any time I want to serve up a dish that feels like a warm hug. It’s rich, savory, and has an unexpected complexity that elevates it from simple comfort food to something truly special.

Skip to My Special Recipe!

Why This Lasagna Recipe Works

Lasagna has been a cornerstone of comforting family meals for generations, and for good reason. At its heart, it’s a perfect symphony of textures and flavors. You have the hearty, slow-simmered meat sauce, the creamy béchamel or ricotta filling, tender pasta, and of course, a generous blanket of melted cheese. It’s a dish that takes time and love, and you can taste that effort in every single bite.

The classic version, Lasagna alla Bolognese from the Emilia-Romagna region of Italy, traditionally features a rich meat ragù and a smooth béchamel sauce. While many American versions lean on ricotta cheese, I find that sticking to the béchamel creates a much more velvety and luxurious texture that allows the other flavors to shine through without being excessively rich and heavy.

But we’re here to make this lasagna recipe really pop. The secret is transforming that standard béchamel into something extraordinary. By browning the butter and infusing it with fresh sage, we introduce a whole new layer of flavor that beautifully complements the savory ragù.

Browning butter, or beurre noisette, toasts the milk solids, creating a deep, nutty, and almost caramel-like aroma and taste. It’s a simple French technique that adds incredible complexity. When combined with the earthy, slightly peppery notes of fresh sage, it turns the creamy sauce into a standout component. This special béchamel doesn’t just add creaminess, it adds a warm, aromatic depth that cuts through the richness of the meat and cheese, making every layer more interesting and delicious. This is the twist that will make your lasagna unforgettable.

Ingredients for Lasagna

A truly great lasagna starts with quality ingredients. While each component is important, our star players here are the unsalted butter and fresh sage leaves that create the game-changing brown butter béchamel. Here’s everything you’ll need to bring this dish to life.

• 2 tbsp olive oil
• 4 oz pancetta, finely diced
• 1 large yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1 cup dry red wine, such as Chianti or Merlot
• 1 (28-ounce) can crushed San Marzano tomatoes: These are worth seeking out. San Marzano tomatoes have lower acidity and a richer, sweeter flavor that makes a noticeable difference in your ragù.
• 2 tbsp tomato paste
• 1 cup whole milk
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 6 tbsp unsalted butter: This is for our special béchamel. Using unsalted butter allows you to control the final saltiness of the sauce.
• 8-10 fresh sage leaves: The secret weapon. Fresh sage is essential for infusing that beautiful, earthy aroma into the brown butter. Dried sage just won’t have the same effect.
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed: Warming the milk before adding it to the roux helps create a smoother, lump-free béchamel sauce.
• 1/2 tsp freshly grated nutmeg: A classic béchamel ingredient that adds a touch of warmth. Always grate it fresh if you can.
• Pinch of white pepper
• 1 (1-pound) box no-boil lasagna noodles: These make assembly a breeze and absorb moisture from the sauces as they cook, resulting in a perfect texture.
• 8 oz low-moisture mozzarella, shredded: Pre-shredded cheese often has anti-caking agents. For the best, smoothest melt, I always recommend shredding your own from a block.
• 1 1/2 cups freshly grated Parmesan cheese, divided: This adds a salty, nutty bite. Just like the mozzarella, grating your own from a wedge of Parmigiano-Reggiano will give you the best flavor and texture.

Step-by-Step Instructions For Making Lasagna

Making a showstopping lasagna is all about building layers of flavor, one step at a time. We’ll start with a rich, slow-simmered ragù, then create our signature brown butter and sage béchamel before assembling it all into a pan of pure comfort. Don’t rush the process, the patience is well worth it.

1. Make the Ragù

First, heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium heat. This type of pot is perfect because it distributes heat evenly, which is key for a long simmer. Add the diced pancetta and let it cook until it gets nice and crisp, which usually takes about 5 to 7 minutes. Then, add your finely chopped onion, carrots, and celery, the classic Italian soffritto. Cook this trio until they are soft and fragrant, about 10 minutes. This builds the foundational flavor of your sauce. Finally, stir in the minced garlic and cook for just one more minute until you can smell it. Be careful not to let the garlic burn.

2. Brown the Meats and Simmer the Sauce

Turn the heat up to medium-high and add the ground beef and pork to the pot. Use a wooden spoon to break up the meat as it cooks. Once it’s nicely browned, carefully drain off any excess fat. Now for the fun part, pour in the red wine to deglaze the pot. Scrape up all those delicious browned bits from the bottom of the pot, that’s where so much flavor is hiding. Let the wine bubble away until it has reduced by about half. Stir in the crushed tomatoes, tomato paste, and the first cup of milk. Add the bay leaf and season generously with salt and pepper. Bring it all to a simmer, then reduce the heat to low, cover the pot, and let it do its magic for at least 1.5 hours. If you have the time, letting it go for up to 3 hours will make the flavor even deeper and more complex. Just give it a stir every now and then. Remove the bay leaf before you start assembling.

3. Make the Brown Butter & Sage Béchamel

While the ragù is simmering away, it’s time to make our signature sauce. In a medium saucepan, melt the unsalted butter over medium heat. Add the whole fresh sage leaves. Cook, swirling the pan, until the butter starts to foam, then subsides, leaving behind little brown specks. Your kitchen will fill with an amazing nutty smell. This should take 4 to 5 minutes. Watch it closely, as brown butter can go from perfect to burnt very quickly. Once it’s ready, immediately remove and discard the crispy sage leaves. Their job is done.

4. Thicken the Béchamel

Whisk the all-purpose flour into your fragrant brown butter. This mixture is called a roux. Cook it for about one minute, which helps cook out the raw flour taste. Now, gradually pour in the warmed milk, whisking constantly and vigorously. This is the secret to a smooth, lump-free sauce. Bring the sauce to a simmer and continue to cook, whisking often, for about 8 to 10 minutes. It’s ready when it has thickened enough to coat the back of a spoon. Remove it from the heat and stir in the freshly grated nutmeg, a pinch of white pepper, and a half cup of the grated Parmesan cheese. Give it a taste and season with salt if needed.

5. Assemble the Lasagna

Preheat your oven to 375°F. Grab a 9×13-inch baking dish and spread a thin layer of the ragù on the bottom. This prevents the first layer of noodles from sticking. Arrange a single layer of no-boil noodles over the sauce. Now, start your layers. Spread about a quarter of the remaining ragù over the noodles, followed by a generous layer of the brown butter béchamel. Sprinkle with a quarter cup of Parmesan. Repeat this whole process, noodles, ragù, béchamel, Parmesan, two more times.

6. Bake and Rest Your Masterpiece

For your final, glorious top layer, place the last of the noodles, spread all the remaining béchamel to cover them completely, and sprinkle evenly with all the shredded mozzarella and the last half cup of Parmesan. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. The foil traps steam and helps cook the noodles through. Then, remove the foil and bake for another 20 to 25 minutes. You’re looking for a top that’s bubbly and beautifully golden brown. The most crucial step is last. Let the lasagna rest on a wire rack for at least 20 minutes before you even think about slicing it. This allows the layers to set, so you get clean, beautiful slices instead of a delicious puddle.

How To Serve Lasagna

Once your beautiful lasagna has rested and the layers have set, it’s time to serve it up. A perfect slice of this lasagna, with its distinct layers of rich ragù and creamy brown butter béchamel, is a showstopper all on its own. However, the right accompaniments can turn a great meal into an unforgettable feast. You want sides that complement the richness of the dish without overpowering it.

My go-to is always a simple, crisp green salad. The freshness and acidity of a light vinaigrette provide a wonderful contrast to the hearty lasagna. It cleanses the palate and keeps the meal from feeling too heavy. Think mixed greens, cherry tomatoes, and thinly sliced red onion with a simple lemon and olive oil dressing. It’s elegant and easy.

Of course, you can’t talk about serving lasagna without mentioning garlic bread. Here are a few ideas for serving this classic comfort meal:

• Classic Garlic Bread: A warm, crusty loaf of Italian bread slathered with garlic butter and herbs is the perfect tool for sopping up any extra sauce left on the plate. It’s a non-negotiable in my house.
• Roasted Vegetables: For a healthier but equally delicious side, try simple roasted vegetables. Broccoli, asparagus, or green beans tossed with olive oil, salt, and pepper and roasted until tender-crisp add a lovely bit of color and texture to the meal.
• Wine Pairing: A good glass of wine can elevate the entire experience. Since our ragù uses red wine, a glass of the same Chianti or Merlot you cooked with is a natural choice. Its acidity and fruit notes will pair beautifully with the tomato and meat sauce.
• Garnish: For a final touch of freshness, you can garnish individual slices of lasagna with some freshly chopped parsley or basil right before serving. It adds a pop of color and a hint of fresh herb flavor.

No matter what you choose to serve with it, make sure you present those beautiful slices with pride. This is a dish made with love, and it deserves to be the star of the table.

How To Store & Reuse Lasagna Leftovers

One of the best things about making a big pan of lasagna is the leftovers. They are, in my humble opinion, sometimes even better the next day as the flavors have had more time to meld together. Storing your lasagna properly is key to enjoying it again, whether it’s for lunch tomorrow or a quick dinner next month.

Once the lasagna has cooled completely to room temperature, you can store it right in the baking dish. Just cover it tightly with plastic wrap or foil. You could also transfer individual slices into airtight containers. This makes grabbing a quick lunch incredibly easy. Stored this way, your lasagna will keep well in the refrigerator for up to 4 days.

If you want to save your lasagna for longer, it freezes beautifully. Here’s how you can handle storing and reusing it:

• Refrigerating: For short-term storage, cover the baking dish tightly with foil or plastic wrap and place it in the refrigerator. It will stay fresh and delicious for 3 to 4 days.
• Freezing a Whole Lasagna: You can freeze the lasagna either baked or unbaked. For an unbaked lasagna, assemble it in a freezer-safe dish, then cover it with a layer of plastic wrap followed by a tight layer of aluminum foil. It can be frozen for up to 3 months. To bake, you can cook it directly from frozen, but you’ll need to add about 30-40 minutes to the initial covered baking time.
• Freezing Slices: My favorite method is to freeze individual portions. Cut the cooled lasagna into slices, wrap each one tightly in plastic wrap, and then in foil. Place the wrapped slices in a freezer bag. This way, you can pull out a single serving whenever you need a quick, comforting meal.
• Reheating: To reheat a slice, the oven or toaster oven is your best bet for maintaining texture. Place the slice in an oven-safe dish, add a splash of water to create some steam, cover with foil, and bake at 350°F until heated through, usually about 20-25 minutes. If you’re in a hurry, the microwave works too. Just place it on a microwave-safe plate, cover it, and heat it in short intervals until it’s hot.

Having a few slices of this amazing lasagna in the freezer feels like a gift to my future self. It’s the perfect solution for a busy weeknight when you crave a home-cooked meal without any of the work.

Substitutions & Variations For Lasagna

While I believe this brown butter and sage lasagna is pretty close to perfect as is, cooking should always be about making a recipe your own. Your kitchen, your rules! This recipe is wonderfully adaptable, so feel free to experiment with different ingredients based on your taste or what you have on hand. There are plenty of ways to put your own unique spin on this classic dish.

The ragù is a great place to start. If you’re not a fan of pork, you can easily use all ground beef or substitute the pork with ground veal or even sweet or spicy Italian sausage for an extra kick of flavor. For a lighter version, ground turkey or chicken would also work well, just make sure to choose a blend that has enough fat to keep the sauce from becoming dry.

Here are a few other simple substitutions and fun variations you might want to try:

• Vegetarian Lasagna: To make this recipe vegetarian, you can replace the meat in the ragù with finely chopped mushrooms (like cremini and shiitake) and lentils. Sauté the mushrooms until they release their water and brown nicely to build a deep, savory flavor base.
• Different Herbs: If sage isn’t your favorite, you can still make a delicious infused brown butter béchamel. Fresh thyme or rosemary would be wonderful substitutes, each lending its own distinct aromatic quality to the sauce.
• Cheese Swaps: Feel free to play with the cheese combination. Add some smoked mozzarella for a smoky flavor, or swap the béchamel and mozzarella for layers of creamy ricotta cheese mixed with an egg and parsley for a more classic Italian-American style lasagna.
• Add Some Greens: For an extra layer of flavor and nutrition, you can add a layer of wilted spinach to the lasagna. Just make sure you squeeze out as much water as possible from the cooked spinach to avoid a watery result.

Don’t be afraid to get creative. The core components of pasta, sauce, and cheese are a fantastic canvas for all sorts of delicious combinations. Use this recipe as a guide and let your culinary imagination run wild.

5 FAQs About Lasagna

Here are some straightforward answers to the most common questions I receive about this lasagna recipe.

Can I make this lasagna ahead of time?

Absolutely! This lasagna is a fantastic make-ahead dish, which is one of the reasons I love it for entertaining or busy holidays. You have a couple of options depending on your schedule. The first option is to prepare all the components, the ragù and the béchamel, ahead of time. You can make both sauces up to two days in advance and store them in airtight containers in the refrigerator. When you’re ready to bake, simply assemble the lasagna as instructed and pop it in the oven. You might need to add a few extra minutes to the baking time since your sauces will be cold.

Your second option, which is my personal favorite for saving time, is to assemble the entire lasagna a day before you plan to serve it. Layer everything in your baking dish, then cover it tightly with plastic wrap or foil and refrigerate it for up to 24 hours. When it’s time for dinner, take it out of the fridge about 30 minutes before baking to let it come to room temperature slightly. Then, bake according to the recipe directions. This method also allows the flavors to meld together even more, resulting in an incredibly delicious final product.

Why is my lasagna watery?

A watery lasagna is a common and very disappointing problem, but it’s usually preventable. The most frequent culprit is a meat sauce that hasn’t been simmered long enough. Your ragù should be thick and rich, not thin and soupy. If the sauce has too much liquid, that excess moisture will pool in the bottom of your baking dish. The low and slow simmer is key, as it allows the liquid to evaporate and the flavors to concentrate. For this recipe, the minimum 1.5-hour simmer is essential, but letting it go longer will only improve its consistency and taste.

Another potential source of water is using certain types of cheese, like fresh mozzarella or ricotta that hasn’t been properly drained. This recipe avoids that issue by using low-moisture mozzarella and a béchamel sauce instead of ricotta. Finally, it’s crucial not to overdo the sauce layers. You want enough sauce to cook the noodles and add flavor, but not so much that the layers are swimming. And remember that all-important resting period after baking. Cutting into a piping hot lasagna is a sure way to have the layers slide and release steam and liquid. Letting it rest for at least 20 minutes allows everything to set and absorb any remaining moisture.

Do I really need to use both beef and pork in this lasagna recipe?

While you can certainly make a delicious lasagna using only ground beef, the combination of beef and pork is a classic choice for a reason. Each type of meat brings something different to the table, creating a sauce with more complexity and depth of flavor. Ground beef, especially an 80/20 blend, provides a rich, beefy flavor and a wonderful texture. It’s the hearty foundation of the ragù.

Ground pork, on the other hand, adds a subtle sweetness and a higher fat content, which contributes to a more tender and moist sauce. The fat from the pork renders down during the long simmer, enriching the entire ragù and giving it a more luxurious mouthfeel. Together, they create a perfect balance where neither meat overpowers the other. If you must choose just one, beef will work fine, but I highly encourage you to try the combination at least once. It truly makes a noticeable difference in the final flavor profile of your lasagna.

What’s the difference between using no-boil noodles and regular noodles for lasagna?

The main difference between no-boil and regular lasagna noodles lies in their preparation and how they cook within the dish. Regular, or traditional, lasagna noodles are thicker and need to be boiled in water until al dente before you can assemble your lasagna. This adds an extra step and an extra pot to wash. Because they are already partially cooked and hydrated, they don’t absorb as much liquid from the sauces during baking.

No-boil noodles, which this recipe calls for, are thinner and are designed to be used straight from the box. They cook by absorbing the moisture from the ragù and béchamel sauces as the lasagna bakes. This not only saves you time and effort but also results in a lasagna with a slightly different texture. Because they soak up the sauces, the noodles become incredibly flavorful and tender, and they can help create a more cohesive final dish. It’s important to make sure you use enough sauce to completely cover the no-boil noodles, ensuring they have enough liquid to cook through properly.

How do I get clean, perfect slices of lasagna?

The secret to getting those beautiful, restaurant-worthy slices of lasagna with perfectly defined layers comes down to one word: patience. I know it’s torture to pull that bubbling, golden-brown masterpiece from the oven and not dig in immediately, but you must let it rest. Allowing the lasagna to sit on a wire rack for at least 20 minutes, or even up to 30, is the most critical step for clean slicing. This resting period allows the molten cheese, sauces, and pasta to cool down slightly and set. If you cut it too soon, the layers will slide, and you’ll end up with a messy pile on the plate.

When you are ready to cut, use a long, sharp knife. A chef’s knife works well. For extra clean cuts, some people even use a thin, sharp spatula or a bench scraper. Press straight down firmly to cut through all the layers. It can also be helpful to wipe the knife clean between cuts to prevent the sauce and cheese from dragging. By following the recipe and, most importantly, honoring the rest time, you’ll be able to serve up slices that look as incredible as they taste.

Try These Recipes Next

If you loved the comforting, crowd-pleasing nature of this lasagna, I know you’ll enjoy some of my other favorite recipes. Whether you’re planning for a busy weeknight, a special holiday, or just need some fresh inspiration, I’ve got you covered.

• 110 Easy Dinner Ideas That Taste Great: Looking for more delicious and straightforward meals? This list is packed with recipes that are perfect for any night of the week.
• Ultimate Thanksgiving Dinner Ideas: This lasagna is a wonderful addition to a holiday table, and if you’re planning a big feast, you’ll find plenty of other showstopping recipes here.
• Cheap Meal Ideas & Budget Friendly Recipes: Great flavor doesn’t have to break the bank. Check out this collection of recipes that are as easy on the wallet as they are on the taste buds.