I Made Lasagna For the First Time and My Son Rated It a 9 Out of 10 — Here’s Everything I Did

Last Updated on April 12, 2026 by Van Phillips

Aight, real talk — I been sleeping on lasagna my whole life. Not eating it, nah, I been eating it. I mean making it. Every time I thought about it, I figured it was one of those dishes that was just too involved, too many layers, too much going on. I wasn’t ready. But something came over me, and I decided to just go for it.

And yo? It came out mad good.

I did a taste test with my son right after it came out the oven — well, after it rested, but I’ll get to that — and he gave it a 9 out of 10. Now if you know him, you know he don’t give out points for free. That boy is a harsh critic on everything. A 9 from him is basically a Michelin star in my house. I was hype.

So I’m sharing exactly what I did, step by step, no gatekeeping. If I can do this first time out, you can too.

Why Ground Chicken Though?

Before we even get into it, I know somebody’s already raising an eyebrow like “ground chicken in lasagna?” Yes. Ground chicken. And before you come at me — it worked. It’s leaner, it absorbs the seasoning beautifully, and honestly it let the vodka sauce shine without the dish feeling too heavy. If you want to swap in ground beef or even a beef-pork blend, go ahead and do you, but don’t count chicken out before you try it.

The Ingredients

The Pasta

• 1 box (8 oz) oven-ready lasagna noodles — I used Ronzoni’s oven-ready lasagna, and those things are a blessing. No boiling, no drama.

The Meat & Sauce

• 2 lbs ground chicken
• 4 cloves garlic, minced
• 1 jar (24 oz) Vodka sauce — I went with Bertolli Vodka Sauce and it was the right call. Creamy, rich, and it held everything together
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tbsp tomato paste
• 1 tbsp granulated sugar (crucial — more on this in a sec)
• Sea salt, garlic powder, onion powder, Italian seasoning, black pepper — all to taste

The Ricotta Mixture

• 1 container (15 oz) whole milk ricotta cheese
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• Dried or fresh parsley — to taste
• Black pepper — to taste

The Cheese Layers

• 16 oz whole milk mozzarella, freshly shredded
• 8 oz sharp cheddar cheese, freshly shredded

One thing I want to emphasize — freshly shred your cheese. I know the bags of pre-shredded are right there and tempting, but they coat the cheese in starch to keep it from clumping, and that messes with how it melts. Pre-shredded cheese just doesn’t melt the same way. Block cheese, box grater, a few extra minutes. Worth it every time.

How I Made It

Step 1: Build the Meat Sauce

I started by browning the ground chicken in a large deep skillet over medium-high heat. I broke it all the way down with a wooden spatula — no big chunks, everything even.

Once it was browned, I added the minced garlic and let that cook for about a minute until it got fragrant. You’ll smell it and you’ll know.

Now here’s a step I’m glad I didn’t skip: drain the excess grease. Ground chicken still releases moisture and fat as it cooks, and if you don’t get that out the pan, you’re building your lasagna on a swamp. It’ll be soggy and fall apart. Drain it.

Then I turned the heat down to medium-low and stirred in the tomato paste first — letting it cook into the meat for just a minute before adding everything else. Then in went the Bertolli vodka sauce, the drained diced tomatoes, all my seasonings, and the tablespoon of sugar.

Y’all, the sugar is not optional. Granulated sugar cuts the natural acidity of tomatoes and rounds out the whole sauce. It doesn’t make it sweet — it just makes it balanced. Trust the process.

I let the whole thing come up to a gentle simmer, then dropped the heat to low and let it go uncovered for 15 minutes. That’s the flavors marrying. Don’t rush it. Then I took it off the heat.

Step 2: Mix the Ricotta

In a separate bowl I combined the whole milk ricotta, the beaten egg, Parmesan, parsley, and black pepper. Stirred it until it was completely smooth. The egg is what binds the ricotta layer so it holds its shape when you cut into the lasagna instead of sliding out everywhere. Don’t skip it.

Step 3: Assemble the Layers

I greased a deep 9×13-inch baking dish — and when I say deep, I mean it. You need the room for all these layers.

Here’s how I stacked it:

1. Bottom layer: Thin spread of meat sauce across the bottom of the dish. This prevents the noodles from sticking and burning.
2. Noodles: Laid them lengthwise, slightly overlapping. The oven-ready noodles absorb moisture as they bake, so they’ll soften up perfectly.
3. Half the ricotta mixture: Spread it evenly over the noodles.
4. Half the meat sauce: Spooned over the ricotta.
5. First cheese layer: 8 oz of the mozzarella and 4 oz of the cheddar, spread evenly over the sauce.
6. Repeat: Another layer of noodles, the remaining ricotta, the remaining meat sauce, and then the last of the mozzarella and cheddar on top.

That sharp cheddar on top? That’s what gives it that golden, slightly crispy top layer when it bakes. That was lowkey the move of the whole dish.

Step 4: Bake It Right

I sprayed a piece of aluminum foil with non-stick cooking spray before I covered the dish — and this matters because if you don’t, all that beautiful melted cheese is going to rip right off when you pull the foil back. Spray the foil. Learn from other people’s pain.

Covered tightly, into the oven at 400°F for 50 minutes.

Now here is the most important thing I did, and I cannot stress this enough:

I let it rest for 25 minutes before I cut it.

I know. You been waiting almost an hour, the whole house smells incredible, and you want to cut right in. Do. Not. Do. It. Lasagna needs time to rest so the layers can set — if you cut it hot right out the oven, everything slides apart and you got a mess on your plate instead of clean, stacked slices. 20 to 30 minutes. Walk away. Come back. Thank yourself later.

The Verdict

My son took one bite, chewed slow like he was deliberating, and said “that’s a 9.”

I’ll take it.

The layers were clean, the sauce was rich and seasoned right, the ricotta was creamy without being bland, and that cheese pull was everything. First time making lasagna and I’ll deadass make this again.

If you try it, let me know how it goes. Drop your score in the comments — I want to know if I can get that 10 from somebody out there.