There’s something magical about a lasagna that’s rich, cheesy, and layered with bold flavors. This recipe delivers just that—a perfect harmony of tender pasta, savory meat sauce, and creamy béchamel. Each bite is a comforting blend of textures, from the gooey melted cheese to the hearty, flavorful filling. Ready in just over an hour, it’s a dish that feels indulgent yet achievable for any night of the week.
With its golden, bubbly top and layers of aromatic herbs, this lasagna is a feast for the senses. The balance of protein-packed meat, velvety cheese, and a hint of sweetness from the tomato sauce makes it a crowd-pleaser. Whether it’s a family dinner or a special occasion, this recipe promises to leave everyone satisfied and coming back for seconds.
Ingredients for The Best Lasagna
- 12 lasagna noodles (cook according to package instructions)
- 2 Tablespoons olive oil
- ½ sweet or yellow onion, finely chopped
- 3 cloves garlic, minced (about 1 heaping Tablespoon)
- 1 lb (453 g) ground beef (lean or your preferred fat percentage)
- 1 lb (453 g) sweet Italian sausage (optional: substitute with ground turkey or chicken)
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a hint of spice)
- 28 oz (795 g) tomato sauce
- 14 oz (396 g) diced tomatoes, undrained
- 3 Tablespoons granulated sugar (balances the acidity of the tomatoes)
- 15 oz (425 g) whole milk ricotta cheese
- ½ cup fresh shredded parmesan cheese
- 4 oz (113 g) cream cheese, softened
- 1 egg
- 1 teaspoon dried parsley
- 3 cups (340 g) shredded mozzarella cheese
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Cook the noodles: Bring a large pot of well-salted water to a boil. Add lasagna noodles and cook until al dente (about 10 minutes), stirring occasionally. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the sauce: Heat olive oil in a large skillet over medium-high heat. Add onions and cook until softened and translucent (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Brown the meat: Add ground beef and sausage to the skillet. Cook, crumbling, until mostly browned. Drain excess fat if needed. Deglaze the pan with a splash of broth or wine if a brown layer forms.
- Season the meat: Stir in Italian seasoning, basil, onion powder, garlic powder, salt, black pepper, and red pepper flakes. Mix well.
- Add tomatoes and sugar: Pour in tomato sauce, diced tomatoes, and sugar. Stir to combine and bring to a simmer. Let it simmer while you prepare the cheese layer.
- Make the filling: In a bowl, combine ricotta cheese, parmesan cheese, cream cheese, egg, and dried parsley. Mix until smooth and well combined.
- Assemble the lasagna: Spread a thin layer of sauce on the bottom of a 9×13” (23×33 cm) baking dish. Top with 4 lasagna noodles. Add a third of the sauce, then dollop half of the ricotta mixture over it. Spread evenly and sprinkle with 1 cup of mozzarella cheese.
- Repeat layers: Add another layer of 4 noodles, half of the remaining sauce, the rest of the ricotta mixture, and another cup of mozzarella. Finish with the last 4 noodles, the remaining sauce, and the rest of the mozzarella.
- Bake: Lightly spray a piece of aluminum foil with cooking spray and place it (spray-side down) over the lasagna. Place the dish on a foil-lined baking sheet to catch any overflow. Bake at 350°F (175°C) for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let it rest: Allow the lasagna to cool for 10-15 minutes before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This lasagna is a hearty dish on its own, but pairing it with a fresh Caesar salad or garlic bread can elevate your meal. For a lighter option, try a side of steamed vegetables like broccoli or green beans. Don’t forget a glass of red wine or sparkling water with lemon for a complete dining experience!
Keep It Fresh: Storage and Reheating Tips
Store leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes, or microwave individual portions for 1-2 minutes. For longer storage, freeze slices wrapped in plastic and foil for up to 3 months—thaw overnight in the fridge before reheating.
Switch It Up: Recipe Variations
Want to try something different? Swap the ground beef and sausage for ground turkey or plant-based meat for a lighter or vegetarian option. You can also add layers of sautéed spinach, mushrooms, or zucchini for extra veggies. For a creamier twist, mix a bit of alfredo sauce into the ricotta filling.
Time-Saving Hacks for Busy Cooks
Short on time? Use no-boil lasagna noodles to skip the cooking step. You can also prepare the sauce and cheese filling a day ahead and store them in the fridge. When ready to assemble, simply layer and bake. For even faster prep, consider using pre-shredded cheese and pre-minced garlic.
Essential Equipment for Lasagna Success
Make sure you have a 9×13-inch baking dish for even layering and a large skillet for the sauce. A box grater is handy for shredding fresh mozzarella, and a foil-lined baking sheet will catch any drips during baking. Don’t forget a sharp knife for slicing and serving!
The Best Lasagna Recipe
Ingredients
- 12 lasagna noodles
- 2 Tablespoons olive oil
- ½ sweet or yellow onion finely chopped
- 3 cloves garlic minced (about 1 heaping Tablespoon)
- 1 lb ground beef I use a lean beef but use whichever percentage you prefer
- 1 lb sweet Italian sausage
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional
- 28 oz tomato sauce
- 14 oz diced tomatoes undrained
- 3 Tablespoons granulated sugar
Filling/Topping
- 15 oz whole milk ricotta cheese
- ½ cup fresh shredded parmesan cheese
- 4 oz cream cheese softened
- 1 egg
- 1 teaspoon dried parsley
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350F.
- Bring a large pot of well-salted water to a boil and cook noodles according to package instructions until al-dente (typically 10 minutes), stirring occasionally.
- Drain and run noodles under cold water to keep them from cooking further. Set aside.
- While the noodles are cooking you can begin preparing your sauce. Heat olive oil in a large skillet over medium/high heat until shimmering. Add onions and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Add garlic and cook, stirring, until fragrant (about 30 seconds).
- Add ground beef and sausage to the pan and cook, crumbling, until mostly browned. Drain if needed. If you have accumulated a brown layer on the bottom of the pan, simply deglaze with a splash of broth or wine.
- Add Italian seasoning, basil, onion powder, garlic powder, salt, pepper, and red pepper flakes and stir until well combined with the meat.
- Add tomato sauce, diced tomatoes, and sugar and stir well. Bring to a simmer and stir occasionally while you prepare the cheese layer:
- Stir together ricotta cheese, parmesan cheese, cream cheese, egg, and dried parsley until completely combined.
- Spoon a thin layer of sauce onto the bottom of a 9×13” (23x33cm) baking dish. Top with an even layer of 4 noodles.
- Top the noodles with a third of your sauce. Dollop half of your ricotta over the sauce and use a spoon to spread evenly (it will be a thin layer and may swirl with the sauce, this is fine). Top the ricotta with 1 cup (113g) shredded mozzarella.
- Repeat with 4 more noodles, half of your remaining sauce, another layer of ricotta and another cup of mozzarella, then 4 more noodles, remaining sauce, and sprinkle the remaining mozzarella evenly over the top.
- Lightly spray a piece of aluminum foil with cooking spray and place the foil (spray-side down) over the lasagna. Place the lasagna on a foil-lined baking sheet (in case any overflow happens this will keep it from making a mess in your oven) and bake in 350F (175C) oven for 40 minutes, then remove foil and bake for an additional 10 minutes/until cheese is melted and bubbly.