The Very Best Lasagna Recipe

Our Favorite Lasagna Recipe

Lasagna tops my list when it comes to comfort food. It screams cozy, hearty food!

Surprisingly, in my decade of recipe sharing, I’ve never shared a traditional lasagna recipe until now. Through years of tweaking, I’ve finally landed on my version of the perfect Lasagna: it’s manageable to prepare yet brimming with rich flavors, varied textures, and loads of cheesy goodness. This is my favorite Lasagna Recipe ever!

What To Expect From This Lasagna Recipe

Admittedly, this Lasagna Recipe requires some time and effort, which is fairly typical for a homemade lasagna. But once you’ve had a slice of this, you might not be able to enjoy lasagna any other way! 

My Secrets To The Best Lasagna Recipe

1. Prep the meat sauce in advance: Whenever I whip up Lasagna, I always prepare the meat sauce a day prior. This not only makes the assembly process so much easier the next day, but also enriches the sauce – it becomes thicker, more tender, and the flavors intensify beautifully. It’s no old wive’s tale that reheating some foods enhances their flavor–and this is one of those foods!
2. Blend of meats: Combining both sausage and beef in Lasagna ensures a balanced, savory meat layer.
3. Kick it off with mirepoix: Mirepoix, the trio of onion, carrot, and celery, adds an incredible depth of flavor. Sautéing it in olive oil and the residual meat drippings provides the tomato sauce with a rich foundation.
4. Embrace tomato paste: Don’t let the hefty dose of tomato paste deter you; it guarantees a rich sauce with a hearty tomato flavor.

How to Make Our Lasagna Recipe

• Pasta: Make sure to cook the pasta al dente to avoid sogginess. Remember, the pasta will cook more as the Lasagna bakes.
• Cheese quality: Grating your own mozzarella and Parmesan (from a block) ensures better melting in this Lasagna Recipe. Pre-shredded varieties often contain anti-caking agents that cause clumps.
• Rest before serving: Letting the Lasagna rest for about 10 minutes after baking helps it set, making slicing easier and allowing flavors to meld further.

Lasagna Recipe Ingredients

• Meat: This Lasagna Recipe is filled with both sweet Italian sausage and ground beef. This ensures a balanced, savory meat layer.
• Garlic: Amplifying the dish’s depth, garlic infuses a burst of aromatic flavor.
• Tomato products: The recipe harnesses the rich profiles of crushed tomatoes, tomato sauce, and a concentrated hit from tomato paste.
• Spices and seasonings: Elevate your lasagna with a medley of our favorite handpicked spices and seasonings.
• Lasagna: The pasta forms the essential layers! 
• Cheeses: A trio of Parmesan, mozzarella, and ricotta bestows a creamy, decadent richness.
• Egg: Integral to structure, the egg ensures the cheese layer remains cohesive, avoiding any messy spills.

How Long to Cook Lasagna

1. Bake covered with foil for 25 minutes.
2. Uncover and bake an additional 25 minutes for a golden top.
3. Rest for 10-15 minutes before serving.

Ensure the center reaches 165°F (74°C). Total bake time for this Lasagna Recipe is roughly 50 minutes, but can vary.

What To Serve With Lasagna

• Bruschetta: Toasted bread topped with tomatoes, garlic, basil, and olive oil. The perfect appetizer!
• Bread: Pair with classic garlic bread, soft dinner rolls, or the olive oil-rich Focaccia.
• Salad: A Caesar salad offers a crisp counterbalance — just don’t forget the crunchy croutons! An Italian or Garden salad also make a great sides
• Roasted Vegetables: Enhance the meal with greens such as roasted Brussels sprouts, asparagus, or carrots.
• Desserts: Round off with an authentic Italian Tiramisu or, for warmer days, a scoop of Gelato.

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5 from 2 votes

Lasagna Recipe

By Chelsea Lords

This Lasagna Recipe is layered with rich tomato sauce, sweet Italian sausage, ground beef, tender pasta, and a melt-in-your-mouth cheese blend.

Prep Time: 2 hours hours

Cook Time: 50 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 3 hours hours

Servings: 12 servings

Equipment

• Large, heavy-bottomed pot
• 9 x 13-inch baking dish ceramic or glass
• Aluminum foil

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray

Meat Sauce

• ▢ 3 tablespoons olive oil divided
• ▢ 1 pound ground beef see note 1
• ▢ 1 pound Italian sausage
• ▢ Salt and pepper
• ▢ 1 tablespoon minced garlic
• ▢ 3 cups finely chopped mirepoix or onion, celery, carrot—see note 2
• ▢ 12 ounces tomato paste 2 (6-ounce) cans
• ▢ 28 ounces crushed tomatoes
• ▢ 15 ounces tomato sauce
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 teaspoon dried basil
• ▢ 1/2 teaspoon dried thyme
• ▢ 1/2 teaspoon dried oregano
• ▢ 2 teaspoons beef bouillon powder see note 3
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 2 bay leaves
• ▢ 1 to 2 teaspoons sugar optional, if needed

Cheese

• ▢ 1/4 cup finely chopped fresh parsley optional
• ▢ 15 to 16 ounces ricotta cheese full-fat
• ▢ 1 large egg
• ▢ 3/4 cup finely grated Parmesan cheese see note 4

Lasagna

• ▢ 12 lasagna noodles
• ▢ 3 cups freshly grated mozzarella cheese 12 ounces, divided
• ▢ 1/4 cup Parmesan cheese optional
• ▢ Fresh parsley optional, for garnish

Instructions 

• In a large, heavy-bottomed pot, heat 1.5 tablespoons oil over high heat. Add beef and sausage in a single layer. Allow to sear, then break it up as it browns. Season (I add 1/2 teaspoon salt and 1/4 teaspoon pepper) while browning. Remove browned meat with a slotted spoon and set aside. I do not drain the grease in this recipe, but you can if you’d like, leaving 1–2 tablespoons for sautéing the veggies.
• In the same pot, heat remaining 1.5 tablespoons oil over medium-low heat. Add garlic, onion, carrot, and celery. Season (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Sauté 8–10 minutes until onion is translucent. Add garlic and sauté an additional 1 minute.
• Add remaining “Meat Sauce” ingredients along with 1/2 cup water. Stir to combine. Return the browned meat to the pot. Increase heat to bring the mixture to a simmer, then reduce to the lowest setting. Cover and let simmer for 1.5 to 2 hours, stirring occasionally. Ensure the lid is replaced promptly after stirring. (See note 5 for make-ahead option.)
• Preheat oven to 375°F (190°C) and generously grease a 9x13-inch ceramic or glass baking dish.
• In a separate bowl, mix together the ingredients listed under “Cheese Mixture.” Season to taste (I add 1/2 teaspoon salt) and mix well. Boil the pasta according to package directions. Drain and lay out on parchment paper.
• Spread 1 cup meat sauce in prepared dish. Top with 3 lasagna noodles. Spread with 1/3 the cheese mixture. Sprinkle 1 cup mozzarella cheese on top and 1 more cup of meat sauce. Repeat these layers twice more. Finish with 3 noodles topped with any remaining sauce and the optional 1/4 cup Parmesan.
• Cover lasagna with foil. To prevent cheese from sticking, spray the inner side of the foil with cooking spray. Bake 25 minutes. Remove foil and continue baking an additional 25 minutes. Allow lasagna to rest 10 minutes before serving.

Video

Recipe Notes

Note 1: I use 93/7 lean ground beef and a good sweet Italian sausage—delicious combo! If you’d like some heat, use spicy Italian sausage.

Note 2: Use a food processor to quickly chop equal amounts of onion, carrot, and celery, or you can buy this mix labeled “mirepoix” (already prepped onion, celery, carrots) at a lot of stores in the produce section or frozen vegetable section of the store.

Note 3: Beef bouillon powder and Worcestershire sauce are the “secret” ingredients to unlocking loads of flavor.

Note 4: Don’t use Parmesan from the can; it doesn’t melt well and will be too salty. Use fresh finely grated Parmesan instead!

Note 5: Make Ahead: I like making this meat sauce the night before, then refrigerating and reheating on the stovetop the next day—wonderful flavor and breaks up the work!

Storage: Let lasagna cool to room temperature, then wrap tightly and keep in the fridge for up to 3–5 days. To freeze it, let cool completely, wrap tightly in plastic and foil, and store in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 39g | Protein: 36.1g | Fat: 12.4g | Cholesterol: 82.3mg | Sodium: 540.4mg | Fiber: 6.8g | Sugar: 10.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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