Sweetpea’s New Lasagna (Big Batch Lasagna)
Sweetpea’s New Lasagna is a big-batch, make-ahead Italian American lasagna layered with rich bolognese, creamy ricotta, and three kinds of cheese. The ultimate dinner party and freezer-friendly lasagna for feeding a crowd.
Sweetpea’s New Lasagna (Big Batch Lasagna)
If there is one recipe that defines Sweetpea hospitality, it’s a big, bubbling pan of lasagna made with love, layered with intention, and baked until golden and irresistible. When people ask me what my favorite thing to cook is, I have two recipes: lasagna and beef tenderloin!
This is not your average weeknight lasagna. This is Sweetpea’s New Lasagna — a feed‑a‑crowd, make‑ahead, dinner‑party‑ready lasagna designed for long tables, second helpings, and sending guests home with leftovers wrapped in foil.
This recipe makes two lasagnas, too! So one for you and one for the freezer!
It’s rich. It’s cozy. It’s wildly comforting. And it’s built around my favorite hosting philosophy: cook with intention, host with ease.
This is the lasagna I make when I want the table full and the kitchen calm.
You’ll Love This Recipe Because…
- It’s made for dinner parties, holidays, and feeding a crowd
- The sauce gets better the longer it sits
- You can prep every component ahead of time
- It bakes up golden, bubbly, and irresistible
- It freezes beautifully for future hosting magic
The Sweetpea Game Plan (Make-Ahead Hosting Magic)
This lasagna is designed so that hosting feels joyful instead of rushed.
3 Days Before Serving
- Cook the bolognese sauce
- Let it simmer as long as you can
- Cool completely and refrigerate
2 Days Before Serving
- Shred all cheese – I love using my rotary cheese grater for this!
- Store covered in the fridge
1 Day Before Serving
- Blend the ricotta mixture
- Store in an airtight container
Day of Serving
- Assemble
- Bake
- Pour wine
- Light candles
- Welcome people in
Recipe Description
Sweetpea’s New Lasagna is an Italian American–style big-batch lasagna layered with slow-simmered bolognese, a creamy ricotta blend, and a three-cheese mixture of provolone, mozzarella, and parmesan.
It’s baked low and slow until bubbling and golden, rested until sliceable, and served straight from the pan at the center of the table.
This is comfort food meant for sharing.
Tips & Tricks
- Let your sauce simmer as long as possible — flavor builds with time
- Shred your own cheese for the best melt
- Soak your lasagna sheets in hot water before assembling for easy layering
- Bake on a sheet pan to catch any drips
- Let the lasagna rest before slicing for clean layers
What to Serve With Sweetpea’s New Lasagna
- A Dippy Salad is the perfect addition to this meal!
- Croissant Focaccia to mop up any leftovers on your plate.
- A simple roasted vegetable like broccoli would be lovely.
- Tiramisu, cannoli, or bakery cake slices
- A bold red wine like Chianti or a cozy red blend
Tools & Equipment
- Large heavy-bottomed pot or Dutch oven
- 9×13 or large lasagna pan, I actually prefer to use aluminum foil pans! This version has deep sides, so your layers will fit. And, since this recipe makes two, you can freeze the other with the lid! Yay.
- Half sheet pan (to catch drips)
- Mixing bowls
- Cheese grater
- Foil
FAQ
Can I make this lasagna ahead of time?
Yes! This recipe is designed for make-ahead hosting. You can prep the sauce, ricotta mixture, and cheese mixture days in advance. You could even make the whole thing ahead of time, freeze it, and then bake!
Can I freeze this lasagna?
Absolutely. Assemble fully, wrap tightly, and freeze up to 3 months. Bake from frozen at 325°F covered for 75–90 minutes, uncovering for the final 15 minutes.
What size pan should I use?
A deep 9×13 pan works beautifully. For very large gatherings, you can divide into two pans.
How long should I let it rest?
At least 15 minutes before slicing, so the layers set properly.
Sweetpea’s New Lasagna (Big Batch Lasagna)
- Prep Time: a lot!
- Cook Time: 60-70 minutes
- Total Time: 0 hours
- Yield: 12+ 1x
- Category: main dish
- Method: oven-baked
- Cuisine: italian-american
Description
This Italian American–style lasagna is layered with slow-simmered bolognese, creamy ricotta, and three kinds of cheese for the ultimate cozy dinner party recipe. Sweetpea’s New Lasagna is baked low and slow until golden, bubbly, and irresistibly comforting. Designed for feeding a crowd, this make-ahead lasagna is perfect for holidays, family dinners, and gatherings with friends.
Ingredients
Italian American Bolognese Sauce
- 1 lb ground beef
- 1 lb hot breakfast sausage
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 garlic cloves, minced
- 1 bottle red wine (Chianti recommended)
- 1 (6.5‑ounce) tube tomato paste
- 2 jars tomato passata (24–26 ounces each)
- 4 bay leaves
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp black pepper
- ½ tbsp red pepper flakes
- 1 cup parmesan cheese
- 1 cup whole milk or half‑and‑half
Ricotta Mixture
- 4 oz chive & onion cream cheese
- 8 oz sour cream
- 16 oz ricotta cheese
- 2 tsp garlic pepper seasoning
- 2 tsp Italian herb blend
- 5.2 oz basil & chive Boursin cheese
Cheese Mixture
- 8 oz provolone, shredded
- 8 oz low‑moisture mozzarella, shredded
- 8 oz fresh mozzarella, shredded
- 8 oz grated parmesan
Assembly
- Lasagna sheets
- Hot water for soaking pasta
- Olive oil or cooking spray
Instructions
Make the Bolognese Sauce
- Brown the beef and sausage in a large heavy‑bottomed pot.
- Add carrots, celery, onion, and garlic. Cook until softened.
- Deglaze with red wine and simmer until reduced.
- Stir in tomato paste, passata, bay leaves, and seasonings.
- Simmer uncovered for 1–2 hours (longer if possible).
- Finish with parmesan and milk. Cool completely.
Make the Ricotta Mixture
Blend all ingredients until smooth and creamy. Refrigerate.
Make the Cheese Mixture
Mix all shredded cheeses together and refrigerate.
Assemble the Lasagna
- Preheat oven to 325°F.
- Soak lasagna sheets in hot water until pliable.
- Grease lasagna pan generously.
Layer:
- Bolognese sauce
- Lasagna sheets
- Ricotta mixture
- Cheese mixture
Repeat layers, finishing with sauce and cheese on top.
Bake
- Place pan on a half sheet pan.
- Cover tightly with foil and bake 45 minutes.
- Uncover and bake 15 minutes more until golden and bubbly.
- Rest 15 minutes before slicing.
Notes
To freeze: Assemble, wrap tightly, and freeze up to 3 months.
To bake from thawed: Thaw overnight in the fridge, bake at 325°F covered for 45 minutes, uncover and bake 15 minutes until bubbly and golden.
From my table to yours — happy hosting.
💗 Ashley
