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The Best Homemade Lasagna

Recipe Title & Info
Introduction
Why This Is The Best Homemade Lasagna
Ingredients
Step-by-Step Instructions
Serving Suggestions
Storage & Make-Ahead Tips
Delicious Variations
Frequently Asked Questions
Share This Recipe

The Best Homemade Lasagna: Ultimate Comfort Food Recipe

Prep Time	Cook Time	Total Time	Servings	Difficulty
30 minutes	45 minutes	1 hour 15 minutes	8-10 servings	Medium

Author: Chef Emy | Site: cookingwithemy.com | Pinterest: @cookingwithemy

Introduction

Looking for the ultimate comfort food? You’ve found it! This is the best homemade lasagna recipe—made with layers of rich, slow-simmered meat sauce, creamy ricotta cheese, perfectly cooked noodles, and lots of melty mozzarella. It’s a classic Italian-American lasagna that’s perfect for family dinners, special occasions, or make-ahead freezer meals.

What makes this lasagna truly exceptional? It’s the combination of juicy ground beef and pork, a touch of sugar to balance the acidity of the tomatoes, and just the right amount of red pepper flakes for a subtle kick. Every bite delivers layers of flavor that will have everyone coming back for seconds.

Simple, satisfying, and full of flavor—this easy lasagna recipe is a must-save! Whether you’re hosting a holiday gathering or just craving a cozy weeknight dinner, this recipe delivers every time.

Why This Is The Best Homemade Lasagna

After years of testing and tweaking, we’ve perfected this recipe. Here’s why it stands out:

Perfect meat-to-sauce ratio: A blend of ground beef and pork creates a richer, more flavorful sauce than beef alone.
Balanced acidity: A tablespoon of granulated sugar cuts through the tanginess of canned tomatoes without making it sweet.
Al dente noodles: We cook them just until tender—they’ll finish cooking in the oven without turning mushy.
Creamy ricotta layer: Mixing an egg into the ricotta gives it structure so it doesn’t ooze out during baking.
No-boil option: You can use no-boil noodles to save time—just add a little extra sauce to the pan.

💡 The Kitchen Team’s Pro Tip: For the most flavorful sauce, let it simmer for at least 30 minutes if you have time. The longer it simmers, the deeper the flavors become!

Ingredients

For the Meat Sauce:

1 tbsp olive oil
1 cup onion, chopped
2 garlic cloves, minced
1 lb ground beef (80/20 recommended)
½ lb ground pork
1 (28 oz) can diced tomatoes
2 tbsp tomato paste
1 tbsp granulated sugar
½ tsp dried basil
½ tsp dried oregano
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste

For the Ricotta Mixture:

15 oz (about 2 cups) whole milk ricotta cheese
1 large egg
1 tsp dried basil (or 2 tbsp fresh, chopped)
½ tsp salt
¼ tsp black pepper

For Assembly:

12 lasagna noodles (regular or no-boil)
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

Step-by-Step Instructions

Make the meat sauce: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sauté the chopped onion and garlic for about 1 minute until fragrant and translucent. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Drain excess fat if needed, then season with salt and pepper.
Build the sauce: Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes (with their juices), sugar, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally. Taste and adjust seasoning.
Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, egg, basil, salt, and pepper. Mix until smooth and creamy. Set aside.
Cook the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and lay flat on a parchment-lined baking sheet to prevent sticking. If using no-boil noodles, skip this step.
Preheat oven: Preheat your oven to 375°F (190°C).
Layer the lasagna: Spread a thin layer of meat sauce (about ½ cup) on the bottom of a 9×13 inch baking dish. Place 3-4 lasagna noodles on top, slightly overlapping. Spread ⅓ of the remaining meat sauce over the noodles. Drop spoonfuls of ⅓ of the ricotta mixture over the sauce and spread gently. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat layers two more times: noodles, sauce, ricotta, mozzarella, Parmesan.
Top layer: Finish with the remaining noodles, any remaining sauce, and the rest of the mozzarella and Parmesan.
Bake: Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking) and bake for 25 minutes. Remove foil and bake another 15-20 minutes until the cheese is bubbly and golden brown.
Rest: Let the lasagna rest for 10-15 minutes before slicing. This allows the layers to set and makes serving easier.
Garnish and serve: Sprinkle with fresh basil or parsley if desired. Slice and serve warm.

💡 The Kitchen Team’s Pro Tip: For extra crispy edges, broil the lasagna for 2-3 minutes after baking. Watch carefully to avoid burning!

Serving Suggestions

This best homemade lasagna pairs beautifully with:

Garlic bread or crusty Italian bread to soak up any extra sauce
A crisp Caesar salad or simple green salad with vinaigrette
Roasted vegetables like zucchini or bell peppers
A glass of red wine (Chianti or Sangiovese work wonderfully)

For a complete Italian feast, serve with minestrone soup or bruschetta as a starter.

Storage & Make-Ahead Tips

Refrigerating:

Store leftover lasagna in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave or oven at 350°F until warmed through.

Freezing:

To freeze before baking: Assemble the lasagna completely but do not bake. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. To bake from frozen, remove plastic wrap, cover with foil, and bake at 375°F for 60 minutes, then remove foil and bake 15-20 minutes more.

To freeze after baking: Let the lasagna cool completely, then slice into portions. Wrap each slice in plastic wrap and place in a freezer bag. Reheat individual slices in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes.

💡 The Kitchen Team’s Pro Tip: When freezing lasagna, undercook the noodles slightly (by 1-2 minutes) so they don’t become mushy when reheated. Also, let the meat sauce cool completely before assembling to prevent the noodles from absorbing too much moisture.

Delicious Variations

Vegetarian Lasagna: Replace the meat with sautéed mushrooms, zucchini, spinach, and bell peppers. Use the same ricotta mixture and add a layer of marinara sauce.
White Lasagna: Omit the meat sauce and use a creamy béchamel or Alfredo sauce. Layer with spinach, mushrooms, and three cheeses.
Spicy Lasagna: Add 1 tsp of red pepper flakes to the meat sauce and use spicy Italian sausage instead of ground pork.
Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
Keto-Friendly: Replace noodles with thinly sliced zucchini or eggplant, and use a low-carb marinara sauce.
Extra Cheesy: Add a layer of provolone or fontina cheese between the ricotta and mozzarella for extra gooeyness.

Frequently Asked Questions

1. Can I use no-boil lasagna noodles?

Absolutely! No-boil noodles work great. Just add about ½ cup of water or extra sauce to the pan before baking so the noodles have enough liquid to soften. Bake covered for 30 minutes, then uncover and bake 15 minutes more.

2. Why does my lasagna turn out watery?

This usually happens if the ricotta mixture is too wet or the noodles release too much starch. Make sure to drain the ricotta if it’s watery, and don’t overcook the noodles. Also, let the meat sauce simmer long enough to thicken.

3. Can I make this lasagna ahead of time?

Yes! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the baking time since it will be cold from the fridge.

4. How do I prevent the noodles from sticking together?

After cooking, lay the noodles flat on a parchment-lined baking sheet in a single layer. You can also toss them with a little olive oil to prevent sticking.

5. Can I substitute cottage cheese for ricotta?

Yes, but it will change the texture. Cottage cheese is less creamy and has a slightly different flavor. For best results, blend it in a food processor until smooth before using.

6. How long should lasagna rest before cutting?

At least 10-15 minutes. This allows the layers to set and prevents the lasagna from falling apart when you slice it.

7. Can I use ground turkey instead of beef and pork?

Yes, ground turkey works well. Since turkey is leaner, add an extra tablespoon of olive oil to the sauce to keep it moist.

8. How do I reheat leftover lasagna without drying it out?

Cover the slice with a damp paper towel and microwave for 1-2 minutes, or reheat in the oven at 350°F covered with foil for 15 minutes.

9. Can I add vegetables to the meat sauce?

Absolutely! Sautéed mushrooms, grated carrots, or finely chopped spinach are excellent additions. Add them when you cook the onions and garlic.

10. Why is my lasagna too dry?

This usually means there wasn’t enough sauce or the noodles absorbed too much liquid. Make sure to use the full amount of sauce and don’t overbake. Covering with foil for the first part of baking helps retain moisture.

If you loved this best homemade lasagna recipe, please share it with your friends and family! Tag us on social media when you make it—we love seeing your creations.

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The Best Homemade Lasagna

Author: Chef Emy

Print Recipe

Description

This homemade lasagna is the ultimate comfort food. Layers of rich meat sauce, creamy ricotta, and melted cheese make it the best lasagna recipe ever.

Ingredients

Scale

1 tbsp olive oil
1 cup onion chopped
2 garlic cloves minced
1 lb ground beef
½ lb ground pork
1 28 oz can diced tomatoes
2 tbsp tomato paste
1 tbsp granulated sugar
½ tsp dried basil
½ tsp dried oregano
½ tsp red pepper flakes
Salt and pepper to taste

Instructions

In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped onion and garlic for about 1 minute, until fragrant and translucent.
Add the ground beef and pork, cooking until no pink remains. Drain excess fat and season with salt and pepper.
Stir in the tomato paste, diced tomatoes, sugar, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Taste and adjust salt and pepper as needed.
In a medium bowl, mix the ricotta cheese, egg, basil, salt, and pepper until smooth. Set aside.
Boil the lasagna noodles in salted water until al dente, according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
Spread a thin layer of meat sauce on the bottom of the dish. Add 3 lasagna noodles, then layer with of the meat sauce, of the ricotta filling (in dollops), and 1 cup of mozzarella cheese.
Repeat the layering process two more times, ending with the remaining mozzarella and a sprinkle of grated Parmesan on top.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbling.
Allow to rest for 10 minutes before slicing and serving.

Quick & Easy Lasagna: 1 Holiday Crowd Pleaser

Quick & Easy Lasagna: 1 Holiday Crowd Pleaser That Steals the Show

Prep Time
20 mins

Cook Time
40 mins

Total Time
1 hour

Servings
12

Difficulty
Easy

🎄 The Holiday Hero You Need: Quick & Easy Lasagna

Let’s be real—holiday hosting can be stressful. Between roasting turkeys, glazing hams, and trying to keep the mashed potatoes warm, who has time to spend hours layering a complicated lasagna? That’s where this quick & easy lasagna: 1 holiday crowd pleaser comes to the rescue.

This isn’t just any lasagna. This is the lasagna that disappears in minutes, the one that gets requests for the recipe before the meal is even over, and the one that makes you look like a culinary genius without the stress. As The Kitchen Team, we’ve perfected this recipe to deliver maximum flavor with minimum fuss—exactly what you need during the holiday season.

Whether you’re hosting Christmas dinner, a New Year’s Eve gathering, or just a cozy family Sunday, this lasagna delivers. It’s rich, cheesy, hearty, and utterly satisfying. And the best part? It comes together in about an hour, start to finish. No all-day simmering, no complicated techniques—just pure, delicious comfort food.

We’ve tested this recipe dozens of times in our kitchen, and we’re confident it will become your go-to holiday dish. Let’s dive into why this recipe works so beautifully.

🏆 Why This Quick & Easy Lasagna Is the Best

After years of testing and tweaking, we’ve identified the secrets that make this lasagna truly special. Here’s why it works:

1. The Perfect Noodle Strategy

We use traditional lasagna noodles that require boiling, not no-boil varieties. Why? Because boiling gives you control over the texture. You can cook them just until al dente, ensuring they don’t turn mushy during baking. The noodles absorb just enough sauce to become tender but still hold their shape, creating those perfect, clean slices.

2. Layered Flavor Without the Work

Many lasagna recipes call for homemade sauce, béchamel, and multiple cheese mixtures. Not this one. We use a high-quality jarred marinara (Rao’s or Classico work beautifully) and boost it with Italian seasoning and browned beef. The result? Deep, complex flavor that tastes like it simmered all day—but took just 5 minutes.

3. The Ricotta-Egg Secret

Mixing ricotta with an egg creates a creamy, stable layer that doesn’t separate or become watery during baking. The egg acts as a binder, giving the ricotta a custard-like texture that perfectly complements the meat sauce and noodles. This is the trick that separates good lasagna from great lasagna.

💡 The Kitchen Team’s Pro Tip: For the creamiest ricotta layer, use whole-milk ricotta and let it come to room temperature before mixing with the egg. Cold ricotta doesn’t incorporate as smoothly and can lead to a grainy texture.

4. The Foil Technique

Baking covered with foil for the first 25 minutes traps steam, which gently cooks the noodles and melds the flavors together. Removing the foil for the final 10-15 minutes allows the cheese to brown and bubble, creating that irresistible golden crust. This two-step method ensures perfectly cooked lasagna every time.

5. The Resting Period

We know it’s tempting to dig in immediately, but letting the lasagna rest for 10 minutes is crucial. This allows the layers to set, so you get clean slices instead of a soupy mess. The resting time also allows the flavors to continue melding, making every bite better.

📋 Ingredients for Quick & Easy Lasagna

Here’s everything you’ll need for this quick & easy lasagna: 1 holiday crowd pleaser. Most ingredients are pantry staples, and you can find everything at your local grocery store.

Ingredient	Amount	Notes
Lasagna noodles	1 lb (16 oz)	Traditional or oven-ready
Ground beef	1 lb (16 oz)	80/20 for best flavor
Marinara sauce	24 oz jar	Use your favorite brand
Ricotta cheese	15 oz container	Whole milk preferred
Egg	1 large	Room temperature
Italian seasoning	1 tsp	Or ½ tsp each oregano and basil
Salt	To taste	Kosher salt recommended
Black pepper	To taste	Freshly ground
Mozzarella cheese	2 cups shredded	Part-skim or whole milk
Parmesan cheese	½ cup grated	Freshly grated for best flavor

💡 The Kitchen Team’s Pro Tip: For extra flavor, add ½ cup of chopped fresh basil or parsley to the ricotta mixture. It adds a fresh, herbaceous note that brightens the entire dish.

👩‍🍳 Step-by-Step Instructions

Follow these simple steps to create the perfect quick & easy lasagna: 1 holiday crowd pleaser. We’ve broken it down into manageable steps so even beginner cooks can succeed.

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature when your lasagna is ready to bake. While the oven heats, bring a large pot of salted water to a boil for the noodles.

Step 2: Cook the Noodles

Cook the lasagna noodles according to package directions, usually 8-10 minutes for al dente. Be careful not to overcook—they’ll continue cooking in the oven. Drain the noodles and lay them flat on a baking sheet lined with parchment paper to prevent sticking. If they stick together, drizzle with a little olive oil.

Step 3: Brown the Beef

In a large skillet over medium heat, brown the ground beef, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess fat (leave about 1 tablespoon for flavor). This step is crucial for developing the meaty, savory base of your sauce.

Step 4: Make the Meat Sauce

Stir the marinara sauce and Italian seasoning into the browned beef. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste. The sauce should be thick and flavorful—if it seems too thin, let it simmer a few minutes longer to reduce.

Step 5: Prepare the Ricotta Mixture

In a medium bowl, combine the ricotta cheese and egg. Mix until smooth and well combined. Season with a pinch of salt and pepper. The egg helps the ricotta set during baking, creating a creamy, stable layer that won’t run.

Step 6: Assemble the First Layer

Spread a thin layer of meat sauce (about ½ cup) in the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking and adds flavor to the bottom layer. Arrange a layer of cooked noodles over the sauce, overlapping slightly if needed.

Step 7: Build the Layers

Spread half of the ricotta mixture over the noodles. Top with one-third of the shredded mozzarella. Add another third of the meat sauce. Repeat: noodles, remaining ricotta, another third of meat sauce, another third of mozzarella. Finish with remaining noodles, remaining meat sauce, and top with remaining mozzarella and all the Parmesan.

Step 8: Bake to Perfection

Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown. The edges should be bubbling, and the center should be hot throughout.

Step 9: Rest and Serve

Let the lasagna stand for 10 minutes before slicing. This resting period is essential—it allows the layers to set so you get clean, beautiful slices. Use a sharp knife and a spatula to serve. Garnish with fresh basil or parsley if desired.

💡 The Kitchen Team’s Pro Tip: Place the baking dish on a rimmed baking sheet before putting it in the oven. This catches any bubbling sauce and makes cleanup a breeze. No one wants to scrub baked-on cheese off the bottom of the oven!

🍽️ How to Serve This Holiday Crowd Pleaser

This quick & easy lasagna: 1 holiday crowd pleaser is incredibly versatile. Here are our favorite ways to serve it:

Classic Pairings

Garlic Bread: Crusty bread brushed with garlic butter and toasted until golden. Perfect for soaking up extra sauce.
Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness of the lasagna beautifully.
Roasted Vegetables: Broccoli, zucchini, or bell peppers roasted with olive oil and herbs complement the Italian flavors.

Holiday Presentation Ideas

For holiday gatherings, consider serving the lasagna on a large wooden board or platter. Garnish with fresh rosemary sprigs and a generous sprinkle of grated Parmesan. You can also cut individual portions and plate them with a side salad for an elegant presentation.

Wine Pairings

A medium-bodied red wine like Chianti, Sangiovese, or Merlot pairs beautifully with the tomato-based sauce and rich cheeses. For white wine lovers, a crisp Pinot Grigio works well too.

❄️ Storage & Reheating Tips

This lasagna stores beautifully, making it perfect for meal prep or leftovers. Here’s how to keep it fresh:

Refrigerating

Store leftover lasagna in an airtight container in the refrigerator for up to 5 days. For best results, let it cool completely before covering. You can also leave it in the baking dish, covered tightly with foil or plastic wrap.

Freezing

This lasagna freezes exceptionally well. For a whole lasagna, bake as directed, let cool completely, then wrap tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat in a 350°F oven until hot throughout.

Reheating

For individual portions, microwave on high for 1-2 minutes. For larger portions, reheat in a 350°F oven covered with foil for 15-20 minutes. Add a splash of water or extra marinara if the lasagna seems dry.

💡 The Kitchen Team’s Pro Tip: Lasagna always tastes better the next day! The flavors have more time to meld together. Make it a day ahead, refrigerate, and reheat before serving for maximum flavor.

🎨 Delicious Variations to Try

Once you’ve mastered this quick & easy lasagna: 1 holiday crowd pleaser, try these fun variations:

Vegetarian Lasagna

Replace the ground beef with 2 cups of sautéed mushrooms, zucchini, and spinach. Add a layer of roasted red peppers for extra sweetness. The rest of the recipe remains the same.

Spicy Sausage Lasagna

Substitute the ground beef with 1 pound of spicy Italian sausage (casings removed). Brown and crumble as directed. The fennel and red pepper flakes add a wonderful kick.

White Lasagna

Skip the marinara and make a quick béchamel sauce (butter, flour, milk, and Parmesan). Layer with the ricotta mixture, cooked chicken or spinach, and mozzarella. Bake as directed.

Gluten-Free Lasagna

Use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free. The cooking time may vary slightly, so check the noodles for tenderness before serving.

Low-Carb Lasagna

Replace lasagna noodles with thinly sliced zucchini or eggplant. Salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry. Layer as directed and bake for an additional 10 minutes to ensure the vegetables are tender.

❓ Frequently Asked Questions

Can I use no-boil lasagna noodles?

Yes, you can substitute no-boil noodles. Skip Step 2 and layer them dry. Increase the sauce by about ½ cup to provide extra moisture for the noodles to absorb. Bake covered for 30 minutes, then uncovered for 10-15 minutes.

How do I prevent my lasagna from being watery?

Make sure to drain the ground beef well after browning. Also, don’t overcook the noodles—al dente is best. If using vegetables like spinach or zucchini, squeeze out excess moisture before layering. Letting the lasagna rest for 10 minutes after baking also helps the layers set.

Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since you’re starting from cold. Alternatively, bake completely, cool, and reheat when ready to serve.

What’s the best cheese for lasagna?

For the ricotta layer, use whole-milk ricotta for the creamiest texture. For mozzarella, low-moisture part-skim is best—it melts well without making the lasagna watery. Freshly grated Parmesan adds the most flavor; pre-grated versions often contain anti-caking agents that affect texture.

Can I add vegetables to this lasagna?

Yes! Sautéed mushrooms, spinach, zucchini, and bell peppers all work beautifully. Add them to the meat sauce or layer them between the ricotta and mozzarella. Just make sure to cook off excess moisture before adding to prevent a watery lasagna.

How do I get clean slices of lasagna?

Let the lasagna rest for at least 10-15 minutes after baking. Use a sharp chef’s knife and cut straight down—don’t saw back and forth. Wipe the knife clean between cuts for the neatest slices. A fish spatula works well for lifting portions onto plates.

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Since turkey is leaner, add a tablespoon of olive oil when browning to prevent dryness. You may also want to add a pinch of extra salt and Italian seasoning to boost flavor.

How many layers should lasagna have?

Classic lasagna has 3-4 layers of noodles. This recipe creates 3 layers of filling between 4 layers of noodles. For a taller lasagna, you can add an extra layer of noodles and sauce, but be careful not to overfill—it may overflow during baking.

Can I freeze individual portions?

Yes! Cut the cooled lasagna into individual portions, wrap each tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. To reheat, unwrap and microwave for 2-3 minutes, or reheat in a 350°F oven for 15-20 minutes.

What if I don’t have Italian seasoning?

No problem! Mix equal parts dried oregano, basil, and thyme. Or use ½ teaspoon each of dried oregano and dried basil. A pinch of red pepper flakes adds a nice warmth if you like a little heat.

📌 Share This Recipe

If you loved this quick & easy lasagna: 1 holiday crowd pleaser, please share it with your friends and family! Tag us on social media—we love seeing your creations.

Save this recipe to your Pinterest boards for later, and don’t forget to leave a comment below telling us how it turned out!

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Save this Quick & Easy Lasagna to your holiday recipe board!

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Quick & Easy Lasagna: 1 Holiday Crowd Pleaser

Author: Chef Emy

Print Recipe

Description

A quick and easy lasagna recipe perfect for holiday gatherings and family meals. This dish is a crowd-pleaser, combining classic flavors with simple preparation.

Ingredients

Scale

1 pound lasagna noodles
1 pound ground beef
1 jar (24 ounces) marinara sauce
1 container (15 ounces) ricotta cheese
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to package directions. Drain and set aside.
In a skillet, brown the ground beef over medium heat. Drain off any excess fat.
Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.
In a medium bowl, mix together the ricotta cheese and egg. Season with salt and pepper.
Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
Arrange a layer of cooked lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Top with one-third of the mozzarella cheese.
Layer with another third of the meat sauce.
Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
Top with the remaining noodles, the rest of the meat sauce, and the remaining mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil.
Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let stand for 10 minutes before serving.

Notes

For a richer flavor, you can add sautéed onions or garlic to the meat sauce.
If you prefer a vegetarian lasagna, omit the beef and use an extra jar of marinara sauce or a vegetable-based sauce.
Ensure your noodles are fully cooked but still al dente to prevent them from becoming mushy during baking.

Quick & Easy Lasagna: 1 Holiday Crowd Pleaser

📖 Jump to Section

📌 Recipe Info
🥘 Introduction
🌟 Why This Recipe is the Best
🛒 Ingredients
👩‍🍳 Instructions
🍽️ Serving Suggestions
❄️ Storage & Reheating
✨ Variations
❓ FAQ
📲 Share & Save
📌 Pin It

Quick & Easy Lasagna: 1 Holiday Crowd Pleaser – The Only Recipe You Need

Author: Chef Emy | Site: cookingwithemy.com

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hour

Servings 8-10

Difficulty Easy

🥘 Introduction: Why This Quick & Easy Lasagna Will Be Your Holiday Hero

When the holiday season arrives, every home cook needs a showstopper that doesn’t require hours of fuss. Enter our Quick & Easy Lasagna: 1 Holiday Crowd Pleaser. This isn’t just any lasagna—it’s the lasagna that saves your sanity while stealing the spotlight.

We’ve taken the classic Italian-American comfort dish and streamlined it without sacrificing an ounce of flavor. With just 20 minutes of prep and a handful of everyday ingredients, you’ll have a bubbling, golden masterpiece that feeds a crowd. Whether it’s Christmas dinner, Thanksgiving potluck, or New Year’s Eve gathering, this lasagna delivers warmth, nostalgia, and pure satisfaction.

At The Kitchen Team, we believe holiday cooking should be joyful, not stressful. That’s why we’ve perfected this recipe to be foolproof, freezer-friendly, and endlessly adaptable. No more boiling noodles separately (yes, you read that right!), no more complicated béchamel—just pure, cheesy, saucy perfection.

🌟 Why This Quick & Easy Lasagna is the Best Holiday Crowd Pleaser

We’ve tested dozens of lasagna recipes, and this one wins every time. Here’s why it’s earned a permanent spot in our holiday rotation:

No-Boil Noodle Magic: We use no-boil lasagna noodles (or a clever trick with regular noodles) to cut prep time in half.
One-Pan Sauce: The meat sauce comes together in a single skillet—less mess, more flavor.
Perfectly Balanced Layers: Every bite has the ideal ratio of tender pasta, rich meat sauce, creamy ricotta, and gooey mozzarella.
Make-Ahead Friendly: Assemble it the night before and bake when ready. Your future self will thank you.
Crowd-Approved: Kids, adults, picky eaters—everyone comes back for seconds. It’s the ultimate comfort food.

💡 The Kitchen Team’s Pro Tip: For an extra flavor boost, add a pinch of red pepper flakes and a teaspoon of dried oregano to the meat sauce. It adds a subtle warmth that elevates the entire dish.

🛒 Ingredients for Quick & Easy Lasagna

Makes one 9×13-inch lasagna (serves 8-10)

Ingredient	Amount	Notes
Lasagna noodles	1 lb (about 12-15 sheets)	No-boil or regular
Ground beef	1 lb	80/20 or 85/15
Marinara sauce	1 jar (24 oz)	Use your favorite brand
Ricotta cheese	15 oz (1 container)	Whole milk preferred
Egg	1 large	Helps bind ricotta
Italian seasoning	1 tsp	Or a mix of basil, oregano, thyme
Salt & pepper	To taste
Shredded mozzarella	2 cups	Freshly shredded melts best
Grated Parmesan	½ cup	For the top layer

💡 The Kitchen Team’s Pro Tip: For a richer ricotta mixture, add 2 tablespoons of fresh chopped parsley and a pinch of nutmeg. It brightens the flavor beautifully.

👩‍🍳 Step-by-Step Instructions

Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook the noodles: If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking. If using no-boil noodles, skip this step.
Brown the beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until no longer pink (about 6-8 minutes). Drain excess fat.
Make the sauce: Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper to taste. Remove from heat.
Prepare ricotta filling: In a medium bowl, combine ricotta, egg, ¼ cup Parmesan, and a pinch of salt and pepper. Mix until smooth.
Layer the lasagna: Spread a thin layer of meat sauce (about ½ cup) on the bottom of the baking dish. Arrange a layer of noodles (slightly overlapping if needed). Spread half the ricotta mixture over the noodles. Top with ⅓ of the remaining meat sauce and ⅓ of the mozzarella. Repeat layers: noodles, remaining ricotta, another ⅓ meat sauce, ⅓ mozzarella. Finish with final noodles, remaining meat sauce, remaining mozzarella, and ¼ cup Parmesan.
Bake covered: Cover tightly with aluminum foil (spray foil with nonstick spray to prevent sticking). Bake for 25 minutes.
Bake uncovered: Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden brown.
Rest before serving: Let the lasagna rest for 10 minutes. This step is crucial for clean slices.

💡 The Kitchen Team’s Pro Tip: For a perfectly golden top, switch the oven to broil for the last 2 minutes. Watch carefully to avoid burning!

🍽️ Serving Suggestions for Your Holiday Crowd Pleaser

This lasagna is a meal in itself, but pairing it with the right sides turns it into an unforgettable feast. Here are our favorite holiday accompaniments:

Garlic Bread: Crispy, buttery, and perfect for sopping up extra sauce.
Simple Green Salad: A tangy vinaigrette cuts through the richness. Try arugula, lemon, and shaved Parmesan.
Roasted Vegetables: Oven-roasted broccoli, zucchini, or bell peppers add color and nutrition.
Red Wine: A medium-bodied Chianti or Sangiovese complements the tomato and beef beautifully.
Tiramisu for Dessert: Keep the Italian theme going with a no-bake tiramisu.

❄️ Storage & Reheating Tips

Refrigerator: Store leftover lasagna in an airtight container for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual slices for 1-2 minutes.

Freezer: This lasagna freezes like a dream. Assemble the lasagna completely (do not bake), wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, remove plastic wrap, cover with foil, and bake at 375°F for 60-70 minutes, removing foil for the last 15 minutes. Or freeze baked lasagna in portions for quick meals.

💡 The Kitchen Team’s Pro Tip: For best results, thaw frozen lasagna overnight in the refrigerator before baking. This ensures even cooking.

✨ Delicious Variations to Make It Your Own

One recipe, endless possibilities. Here are our favorite spins on this Quick & Easy Lasagna:

Variation	Substitutions
Vegetarian	Replace beef with 2 cups sautéed mushrooms, zucchini, and spinach. Use a mushroom marinara.
Spicy Sausage	Swap ground beef for 1 lb spicy Italian sausage (casings removed). Add ½ tsp red pepper flakes.
White Lasagna	Replace marinara with a creamy Alfredo or béchamel sauce. Use chicken or spinach.
Gluten-Free	Use gluten-free lasagna noodles. Ensure all other ingredients are certified gluten-free.
Lower Calorie	Use lean ground turkey, part-skim ricotta, and reduced-fat mozzarella. Add extra vegetables.

❓ Frequently Asked Questions (FAQ)

1. Can I use no-boil lasagna noodles?

Absolutely! No-boil noodles are perfect for this recipe. Just make sure your sauce has enough moisture (the marinara and ricotta provide plenty) so the noodles soften during baking.

2. Do I need to cook the noodles first?

If using regular noodles, yes – cook them al dente. If using no-boil noodles, no cooking is needed. Both work beautifully.

3. Can I make this lasagna ahead of time?

Yes! Assemble the lasagna (unbaked), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.

4. How do I prevent a watery lasagna?

Drain the ground beef well, don’t oversauce, and let the lasagna rest for 10 minutes after baking. Using whole-milk ricotta also helps.

5. Can I freeze individual portions?

Yes! Bake the lasagna, let it cool completely, then slice and wrap individual portions in plastic wrap and foil. Freeze for up to 3 months.

6. What can I use instead of ricotta?

Cottage cheese (blended smooth) or a mixture of cream cheese and sour cream works well. For a dairy-free option, use tofu blended with nutritional yeast.

7. How do I get perfect layers?

Use a 9×13-inch dish, spread each layer evenly, and don’t overload with noodles. Three layers of noodles is the sweet spot.

8. Can I add vegetables?

Definitely! Sautéed spinach, mushrooms, bell peppers, or zucchini are excellent additions. Add them to the meat sauce or layer them in.

9. How do I reheat leftover lasagna without drying it out?

Cover with foil and reheat in a 350°F oven for 15-20 minutes. For microwave, sprinkle a few drops of water on top before heating.

10. Is this recipe gluten-free?

It can be! Simply use gluten-free lasagna noodles and ensure your marinara and other ingredients are certified gluten-free.

📌 Don’t lose this recipe! Pin it to your favorite holiday board on Pinterest so you can find it all season long.
Follow @cookingwithemy for more easy family recipes →

From The Kitchen Team at cookingwithemy.com – bringing you holiday comfort, one perfect slice at a time. 🎄🧀

Quick & Easy Lasagna: 1 Holiday Crowd Pleaser

Author: Chef Emy

Print Recipe

Description

A quick and easy lasagna recipe perfect for holiday gatherings and family meals. This dish is a crowd-pleaser, combining classic flavors with simple preparation.

Ingredients

Scale

1 pound lasagna noodles
1 pound ground beef
1 jar (24 ounces) marinara sauce
1 container (15 ounces) ricotta cheese
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to package directions. Drain and set aside.
In a skillet, brown the ground beef over medium heat. Drain off any excess fat.
Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.
In a medium bowl, mix together the ricotta cheese and egg. Season with salt and pepper.
Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
Arrange a layer of cooked lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Top with one-third of the mozzarella cheese.
Layer with another third of the meat sauce.
Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
Top with the remaining noodles, the rest of the meat sauce, and the remaining mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil.
Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let stand for 10 minutes before serving.

Notes

The Best Million Dollar Italian Lasagna

📖 Table of Contents

1. Introduction
2. Why This Is The Best
3. Ingredients
4. Step-by-Step Instructions
5. Serving Suggestions
6. Storage & Reheating
7. Variations
8. FAQ
9. Share & Save

The Best Million Dollar Italian Lasagna

Ultra-Rich, Cheesy & Worth Every Penny

★★★★★ (4.9 from 142 reviews)

🍝 Prep Time: 30 minutes

🔥 Cook Time: 1 hour 15 minutes

⏱️ Total Time: 1 hour 45 minutes

👥 Servings: 12 generous portions

📊 Difficulty: Medium

✨ Introduction – The Lasagna That Steals The Show

Welcome to the best million dollar Italian lasagna you will ever make. This isn’t just any lasagna — it’s the kind of dish that makes guests close their eyes and sigh. Layers of silky ricotta, a slow-simmered meat sauce that tastes like Sunday in Italy, and a golden, bubbly cheese crust that shatters with each bite. We call it “Million Dollar” because every mouthful feels like a first-class ticket to culinary heaven.

Whether you’re looking for holiday dinner recipes, a show-stopping classic Italian baked pasta, or a crowd pleasing casserole dish for game day, this lasagna delivers. It’s the ultimate Sunday family meal and the perfect freezer friendly comfort food. Save this decadent favorite — you’ll come back to it again and again.

Here at The Kitchen Team, we’ve tested dozens of lasagna recipes, and this one stands above the rest. We’ve dialed in the perfect ratio of sauce to cheese, the ideal simmering time for the ragu, and a ricotta layer so creamy it almost melts into the pasta. Trust us — this is the best million dollar Italian lasagna you’ll find anywhere.

🏆 Why This Is The Best Million Dollar Italian Lasagna

What makes a lasagna worth a million bucks? It’s all about depth, texture, and balance. Here’s why our version is unbeatable:

Two-meat ragu: We use both ground beef and Italian sausage for a richer, more complex sauce.
San Marzano tomatoes + secret touch: A pinch of sugar balances acidity, while a long simmer (30+ minutes) develops that “cooked all day” flavor.
Ultra-creamy ricotta layer: Beaten egg, fresh Parmesan, and a splash of milk if needed — light, fluffy, never dry.
Perfect cheese crust: A final blanket of mozzarella and Parmesan, baked until blistered and golden.
No soggy noodles: We cook traditional noodles just shy of al dente — they finish cooking in the oven and hold their shape beautifully.
Make-ahead & freezer-friendly: This lasagna actually tastes better the next day. Assemble it ahead, freeze, or bake immediately.

💡 The Kitchen Team’s Pro Tip: For the most luxurious texture, use whole-milk ricotta and low-moisture, whole-milk mozzarella. Skimping on fat = skimping on flavor. This is million-dollar territory!

🛒 Ingredients

Everything you need for the best million dollar Italian lasagna.

Ingredient	Amount	Notes
Olive oil	2 tablespoons	For browning meat
Ground beef (80/20)	1 lb (450 g)	Not too lean
Italian sausage (mild or spicy)	1 lb (450 g)	Casings removed
Yellow onion	1 large, chopped	About 1½ cups
Garlic cloves	4, minced	Fresh is best
San Marzano tomatoes (crushed)	28 oz (794 g)	Or whole, crushed by hand
Crushed tomatoes	15 oz (425 g)	Adds body
Tomato paste	3 tablespoons	Double-concentrated
Granulated sugar	1 teaspoon	Balances acidity
Dried oregano	1 teaspoon	Italian blend works
Dried basil	1 teaspoon	Or 2 tbsp fresh later
Salt & black pepper	To taste	About 1 tsp salt, ½ tsp pepper
Whole-milk ricotta	32 oz (907 g)	Two 16 oz tubs
Large egg	1	Binds ricotta
Grated Parmesan	1 cup (100 g)	Plus extra for topping
Fresh parsley (chopped)	¼ cup	Or 2 tbsp dried
Milk (if needed)	2–3 tablespoons	To loosen ricotta
Lasagna noodles (traditional)	12–15 sheets	No-boil? see FAQ
Low-moisture mozzarella (shredded)	4 cups (450 g)	Whole milk preferred
Fresh mozzarella (optional)	8 oz (225 g)	For extra creaminess

👩‍🍳 Step-by-Step Instructions

🔴 1. Prepare the Meat Sauce

Heat a drizzle of olive oil in a large Dutch oven or heavy pot over medium heat. Add the ground beef and Italian sausage, breaking the meat into small pieces. Brown for 5–7 minutes, until deeply caramelized. Stir in chopped onion and minced garlic; sauté for 3 minutes until fragrant.

Pour in the San Marzano tomatoes, crushed tomatoes, and tomato paste. Add sugar, oregano, basil, salt, and pepper. Bring to a gentle simmer, then lower the heat. Let it bubble uncovered for at least 30 minutes (45 is better), stirring occasionally. The sauce should thicken and deepen in color.

💡 The Kitchen Team’s Pro Tip: For a richer sauce, deglaze the pan with ¼ cup red wine after browning the meat. Let it cook down before adding tomatoes. That extra layer of flavor is pure gold.

🟡 2. Mix the Ricotta Layer

In a large bowl, combine the ricotta, beaten egg, grated Parmesan, and parsley. Stir until smooth and creamy. If the mixture seems very thick, add 2–3 tablespoons of milk to loosen it. Season with a pinch of salt and pepper. Set aside.

🟢 3. Prepare the Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, but remove them 1 minute before al dente — they will continue cooking in the oven. Drain and lay them flat on a baking sheet lined with parchment (separate layers with a dab of oil to prevent sticking).

🟤 4. Layer the Lasagna

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Follow this layering order:

Bottom: Spread 1 cup of meat sauce (prevents noodles from sticking).
Layer 1: 4 lasagna noodles (slightly overlapping).
Layer 2: ⅓ of the ricotta mixture, spread gently.
Layer 3: 1 cup shredded mozzarella (and a few fresh mozzarella pieces if using).
Layer 4: 1½ cups meat sauce.
Repeat the layers (noodles, ricotta, mozzarella, sauce) two more times.
Final top: Remaining noodles, remaining meat sauce, then 1½ cups mozzarella + ¼ cup Parmesan.

You should have 3 full layers of filling. End with a glorious cheese crust.

🟠 5. Bake to Golden Perfection

Cover the dish tightly with aluminum foil (spray the foil with nonstick spray to avoid cheese sticking). Bake for 30 minutes. Remove the foil and bake another 15–20 minutes, until the cheese is bubbly and golden brown in spots. For an extra-crusty top, broil 1–2 minutes at the end — watch closely!

🔵 6. Rest & Serve

This is the hardest step: let the lasagna rest for 15–20 minutes before slicing. This allows the layers to set, so you get clean, beautiful squares. Garnish with fresh basil or parsley if desired.

🍷 Serving Suggestions

Serve this best million dollar Italian lasagna with a simple arugula salad (lemon, olive oil, shaved Parmesan) and warm crusty bread. A glass of Chianti or Sangiovese elevates the whole experience. For a holiday table, pair with roasted vegetables or garlic knots. It’s also incredible the next day — cold, straight from the fridge (we won’t judge).

📦 Storage & Reheating

Method	Instructions
Refrigerator	Store in an airtight container for up to 5 days. Reheat individual slices in a 350°F oven for 10–12 minutes, or microwave in 30-second bursts.
Freezer (baked)	Cool completely, wrap tightly in foil + plastic wrap. Freeze up to 3 months. Thaw overnight in the fridge; reheat covered at 350°F for 30–40 minutes.
Freezer (unbaked)	Assemble completely but don’t bake. Cover with foil (no plastic on top). Freeze up to 3 months. Bake from frozen: add 20–25 minutes to covered time, then uncover and finish.

💡 The Kitchen Team’s Pro Tip: Portion leftovers into single-serve freezer containers. You’ll thank yourself on busy weeknights when a million-dollar dinner is just 5 minutes away.

🎨 Variations & Substitutions

Vegetarian: Replace meat with 2 cups sautéed mushrooms, zucchini, and spinach. Use a plant-based ricotta if desired.
Gluten-free: Use GF lasagna noodles (no-boil works great). Ensure all packaged ingredients are GF.
Spicy kick: Use hot Italian sausage and add ½ teaspoon red pepper flakes to the sauce.
White lasagna: Swap meat sauce for a béchamel + sautéed mushrooms and spinach. Keep the ricotta layer.
Extra cheesy: Add provolone or fontina slices between layers for outrageous cheesiness.

❓ Frequently Asked Questions

Can I use no-boil lasagna noodles?

Absolutely! Use about 12 no-boil sheets. Add an extra ¼ cup of water or milk to the sauce to ensure they hydrate fully. Bake covered for 35 minutes, then uncovered for 15.

Why is my lasagna watery?

Usually from ricotta that’s too wet or sauce not simmered long enough. Drain ricotta in a cheesecloth for 30 minutes if it’s very loose. Simmer sauce until thick — at least 30 minutes.

Can I make this ahead of time?

Yes! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to the covered bake time since it starts cold.

What if I don’t have San Marzano tomatoes?

Use any high-quality crushed tomatoes. Add ½ teaspoon balsamic vinegar to mimic the sweetness and depth.

How do I get clean slices?

Let the lasagna rest 20 minutes after baking. Use a long, sharp knife and wipe it clean between cuts. Patience is key!

Can I freeze individual portions?

Yes. Slice the cooled lasagna, wrap each piece in plastic wrap, then foil. Reheat in oven or microwave. Perfect for lunch.

What’s the best cheese for lasagna?

Low-moisture whole-milk mozzarella (blocks, shredded yourself) melts best. Pre-shredded has anti-caking agents that affect texture.

Can I skip the egg in ricotta?

You can, but the ricotta layer may be less firm. Add 1 tablespoon cornstarch mixed with 2 tablespoons milk as a binder.

How do I reheat lasagna without drying it out?

Cover with foil and reheat at 325°F until warmed through. Add a spoonful of water or sauce on top for extra moisture.

Is this recipe gluten-free friendly?

Use certified gluten-free noodles and double-check all canned ingredients. The rest is naturally GF.

If you loved the best million dollar Italian lasagna, save it to your favorite Pinterest board or share with friends. This is the kind of recipe that becomes a family tradition.

📌 Pin this recipe for later!

Million Dollar Italian Lasagna – rich, cheesy, unforgettable.

📌 Save on Pinterest

Follow Cooking With Emy on Pinterest for more decadent Italian recipes.

— The Kitchen Team 🧑‍🍳 | cookingwithemy.com —

Million Dollar Italian Lasagna That Will Wow Your Guests

Author: Chef Emy

Print Recipe

Description

This Million Dollar Italian Lasagna is a rich, comforting dish filled with layers of flavor that will impress your guests and make for fantastic leftovers.

Instructions

Prepare the Meat Sauce: Heat a drizzle of olive oil over medium heat in a large Dutch oven. Add ground beef and Italian sausage, browning for 5-7 minutes until cooked through. Stir in chopped onion and minced garlic, sautéing for about 3 minutes. Add San Marzano tomatoes, crushed tomatoes, tomato paste, sugar, and seasonings. Simmer for at least 30 minutes until thickened.
Mix the Ricotta Layer: In a mixing bowl, combine ricotta, beaten egg, grated Parmesan, and parsley. Stir until creamy, adjusting with milk if too thick.
Prepare Noodles: If using traditional lasagna noodles, cook in salted boiling water until just shy of al dente. Drain and lay flat to prevent sticking.
Layer the Lasagna: In a greased 9×13 inch baking dish, spread meat sauce, followed by noodles, ricotta mixture, and mozzarella. Repeat layers, finishing with meat sauce, mozzarella, and Parmesan.
Bake: Preheat the oven to 375°F (190°C). Cover lasagna with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
Rest: Let lasagna rest for 20-25 minutes before serving to help layers set.

Notes

Use fresh ingredients for best results, allow the sauce to thicken properly, and let the lasagna rest before serving for easier slicing.

The Best Million Dollar Italian Lasagna

🍝 The Best Million Dollar Italian Lasagna That Will Wow Your Guests

Ultra rich, creamy, and absolutely worth every bite — this is the lasagna of your dreams.

Prep
30 mins

Cook
1 hr 15 mins

Total
1 hr 45 mins

Servings
12

Difficulty
Medium

Cuisine
Italian-American

Welcome to cookingwithemy.com, where we believe every meal should feel like a celebration. Today, The Kitchen Team is beyond excited to share our most requested recipe: The Best Million Dollar Italian Lasagna. This isn’t just any lasagna — it’s the one that disappears in minutes, the one guests beg for the recipe, and the one that makes you look like a professional chef without spending all day in the kitchen.

What makes it “million dollar”? It’s the perfect balance of a slow-simmered, savory meat sauce, a lusciously creamy ricotta layer, and three types of gooey, golden cheese. Every bite is rich, comforting, and utterly unforgettable. Whether you’re planning a Sunday family dinner, a holiday feast, or a cozy weeknight indulgence, this lasagna delivers. And yes, it freezes like a dream!

We’ve tested this recipe dozens of times to ensure it’s foolproof. Follow our tips, and you’ll have a lasagna that rivals any Italian nonna’s. Ready to impress? Let’s get cooking!

🤌 Why This Is the Best Million Dollar Italian Lasagna

You might be wondering: what sets this lasagna apart from all the others? Here’s why The Kitchen Team swears by this version:

Layers of flavor: We use both ground beef and Italian sausage for a deeper, more complex meat sauce. San Marzano tomatoes add sweetness and acidity that canned tomatoes just can’t match.
Ultra-creamy ricotta: Our ricotta mixture is enriched with an egg, fresh Parmesan, and a touch of milk for the silkiest texture. No dry, grainy layers here!
Perfect cheese ratio: We don’t skimp on mozzarella or Parmesan. The top gets bubbly and golden while the inside stays gooey.
Simmered sauce: Letting the meat sauce simmer for at least 30 minutes (or longer) concentrates the flavors and creates a robust, hearty ragù.
Resting time is non-negotiable: We know you’re hungry, but letting the lasagna rest for 15 minutes after baking ensures clean, beautiful slices.

💡 The Kitchen Team’s Pro Tip: For the absolute best flavor, make the meat sauce a day ahead. Refrigerate overnight, then reheat before assembling. The flavors meld beautifully!

🛒 Ingredients for Million Dollar Italian Lasagna

Yields: 12 generous servings

For the Meat Sauce:

2 tablespoons olive oil
1 lb (450g) ground beef (80/20)
1 lb (450g) sweet Italian sausage (casings removed)
1 large yellow onion, finely chopped
6 cloves garlic, minced
1 can (28 oz / 794g) San Marzano tomatoes, crushed by hand
1 can (15 oz / 425g) crushed tomatoes
3 tablespoons tomato paste
2 teaspoons granulated sugar (to balance acidity)
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
¼ cup fresh parsley, chopped

For the Ricotta Layer:

32 oz (907g) whole milk ricotta cheese
2 large eggs, beaten
1 cup (100g) freshly grated Parmesan cheese
¼ cup fresh parsley, finely chopped
¼ cup whole milk (if needed for consistency)
½ teaspoon salt
¼ teaspoon black pepper

For Assembly:

12–15 lasagna noodles (traditional, no-boil, or fresh)
4 cups (450g) shredded low-moisture mozzarella cheese
½ cup (50g) grated Parmesan cheese (for topping)
Additional fresh basil or parsley for garnish

💡 The Kitchen Team’s Pro Tip: Use freshly grated Parmesan from a block — pre-shredded contains anti-caking agents that prevent smooth melting. Your lasagna will thank you!

👩‍🍳 Step-by-Step Instructions

1. Prepare the Meat Sauce

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add ground beef and Italian sausage, breaking it up with a spoon. Cook for 5–7 minutes until browned and no longer pink.
Add chopped onion and garlic. Sauté for 3 minutes until softened and fragrant.
Stir in the crushed San Marzano tomatoes, crushed tomatoes, tomato paste, sugar, oregano, basil, red pepper flakes, salt, and pepper. Bring to a gentle simmer.
Reduce heat to low and let the sauce simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor. Stir in fresh parsley at the end.

2. Make the Ricotta Mixture

In a large bowl, combine ricotta, beaten eggs, 1 cup Parmesan, parsley, salt, and pepper. Stir until smooth and creamy. If the mixture seems too thick, add milk a tablespoon at a time until spreadable.

3. Cook the Noodles (if using traditional)

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until just shy of al dente (they’ll finish cooking in the oven). Drain and lay flat on a parchment-lined baking sheet to prevent sticking.

💡 The Kitchen Team’s Pro Tip: No-boil noodles work beautifully! Just add an extra ¼ cup of water to your sauce to ensure they soften properly during baking.

4. Layer the Lasagna

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread about 1 cup of meat sauce on the bottom of the dish.
Layer 4 noodles (slightly overlapping if needed).
Spread ⅓ of the ricotta mixture over the noodles.
Sprinkle about 1 cup of shredded mozzarella.
Top with about 1½ cups of meat sauce.
Repeat layers (noodles, ricotta, mozzarella, sauce) two more times.
Finish with a final layer of noodles, remaining sauce, remaining mozzarella, and the ½ cup grated Parmesan.

5. Bake to Golden Perfection

Cover the dish tightly with aluminum foil (spray the foil with cooking spray to prevent cheese sticking).
Bake for 30 minutes covered.
Remove foil and bake for an additional 12–15 minutes until the cheese is bubbly and golden brown.

6. Rest and Serve

Let the lasagna rest on a wire rack for at least 15 minutes before slicing. This is crucial for clean layers!
Garnish with fresh basil or parsley, slice, and serve warm.

🍷 How to Serve Million Dollar Italian Lasagna

This lasagna is a showstopper on its own, but here are our favorite pairings:

Garlic bread or crusty Italian bread to soak up every bit of sauce.
A crisp Caesar salad or simple arugula salad with lemon vinaigrette.
Roasted vegetables like zucchini, bell peppers, or asparagus.
A bold Chianti or Sangiovese wine complements the richness perfectly.

For a holiday table, serve alongside Italian Wedding Soup or Bruschetta as a starter.

❄️ Storage & Freezing Tips

This lasagna is ideal for meal prep and freezes beautifully:

Storage Method	Details
Refrigerator	Store in an airtight container for up to 5 days. Reheat in the oven at 350°F for 15–20 minutes.
Freezer (baked)	Cool completely, wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in fridge, then reheat covered at 350°F for 30 minutes.
Freezer (unbaked)	Assemble completely but do not bake. Cover with foil and freeze. Bake from frozen at 375°F for 1 hour covered, then 15 minutes uncovered.

💡 The Kitchen Team’s Pro Tip: Portion leftovers into individual containers for easy lunches. Lasagna tastes even better the next day!

🎨 Delicious Variations to Try

Make this recipe your own with these easy swaps:

Vegetarian: Replace meat with sautéed mushrooms, spinach, and zucchini. Use a plant-based ricotta.
Spicy: Use hot Italian sausage and add extra red pepper flakes.
White Lasagna: Skip the tomato sauce and make a béchamel with garlic and Parmesan.
Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are GF.
Extra Veggie: Layer in roasted eggplant, bell peppers, or kale for added nutrition.

❓ Frequently Asked Questions

Can I use no-boil lasagna noodles?

Absolutely! No-boil noodles work perfectly. Just add an extra ¼ cup of water to your meat sauce and ensure the noodles are fully covered by sauce. They will soften during baking.

Why is my lasagna watery?

This usually happens if the ricotta is too wet or the sauce hasn’t simmered long enough. Drain any excess liquid from ricotta and let your sauce thicken for at least 30 minutes. Also, let the lasagna rest before cutting!

Can I make this lasagna ahead of time?

Yes! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add about 10 minutes to the covered baking time. You can also freeze it unbaked for up to 3 months.

What’s the best cheese for lasagna?

We recommend whole-milk ricotta, low-moisture mozzarella (shredded yourself), and freshly grated Parmesan. Avoid pre-shredded cheese for the best melt.

Can I use ground turkey instead of beef?

Certainly! Ground turkey or chicken work well. Just add a bit of olive oil to keep it moist, and season generously.

How do I get clean slices?

Patience is key! Let the lasagna rest for 15–20 minutes after baking. Use a sharp knife and wipe it clean between cuts.

Can I skip the egg in the ricotta?

The egg helps bind the ricotta and gives it a custard-like texture. For an egg-free version, you can omit it — the lasagna will still be delicious but slightly less firm.

How many layers should a lasagna have?

We recommend 3–4 layers of noodles, depending on the depth of your dish. This recipe yields three hearty layers.

Is this recipe freezer-friendly?

Yes! Both baked and unbaked lasagna freeze wonderfully. See our storage section above for detailed instructions.

Can I add spinach or other greens?

Absolutely! Thaw frozen spinach and squeeze dry, then layer it over the ricotta. Or add fresh sautéed kale or chard.

📌 Save This Recipe for Later!

Don’t lose this Million Dollar Italian Lasagna — pin it to your favorite board!

Pin on Pinterest

Follow @cookingwithemy for more delicious recipes!

Million Dollar Italian Lasagna That Will Wow Your Guests

Author: Chef Emy

Print Recipe

Description

This Million Dollar Italian Lasagna is a rich, comforting dish filled with layers of flavor that will impress your guests and make for fantastic leftovers.

Instructions

Prepare the Meat Sauce: Heat a drizzle of olive oil over medium heat in a large Dutch oven. Add ground beef and Italian sausage, browning for 5-7 minutes until cooked through. Stir in chopped onion and minced garlic, sautéing for about 3 minutes. Add San Marzano tomatoes, crushed tomatoes, tomato paste, sugar, and seasonings. Simmer for at least 30 minutes until thickened.
Mix the Ricotta Layer: In a mixing bowl, combine ricotta, beaten egg, grated Parmesan, and parsley. Stir until creamy, adjusting with milk if too thick.
Prepare Noodles: If using traditional lasagna noodles, cook in salted boiling water until just shy of al dente. Drain and lay flat to prevent sticking.
Layer the Lasagna: In a greased 9×13 inch baking dish, spread meat sauce, followed by noodles, ricotta mixture, and mozzarella. Repeat layers, finishing with meat sauce, mozzarella, and Parmesan.
Bake: Preheat the oven to 375°F (190°C). Cover lasagna with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
Rest: Let lasagna rest for 20-25 minutes before serving to help layers set.

Notes

Use fresh ingredients for best results, allow the sauce to thicken properly, and let the lasagna rest before serving for easier slicing.

The Best Homemade Lasagna Recipe

The Best Homemade Lasagna Recipe (Rich Meat Sauce + Creamy Ricotta)

Author: Chef Emy · Site: CookingWithEmy.com

📌 Pin this recipe
🖨️ Print recipe

Prep Time30 mins

Cook Time55 mins

Total Time1 hr 25 mins

Servings12 slices

DifficultyMedium

📖 Table of Contents

1 · Introduction
2 · Why This Is the Best
3 · Ingredients
4 · Step-by-Step Instructions
5 · Serving Suggestions
6 · Storage & Reheating
7 · Variations
8 · FAQ
9 · Share the Love

There’s nothing quite like a bubbling, golden-brown Best Homemade Lasagna fresh from the oven. Layers of tender pasta, a rich and savory meat sauce, creamy ricotta, and gooey melted cheese — this is the definition of comfort food. Whether you’re feeding a crowd on Sunday, meal-prepping for a busy week, or simply craving a hearty Italian dinner, this the best homemade lasagna recipe delivers every single time.

I’m Chef Emy, and together with The Kitchen Team, we’ve perfected every layer so you can create a lasagna that’s both traditional and foolproof. We’ll walk you through building deep flavor with a slow-simmered meat sauce, achieving the creamiest ricotta layer, and baking until irresistibly bubbly. Let’s dive into the ultimate family-style lasagna.

Why This Is the Best Homemade Lasagna Recipe

We tested dozens of combinations — and this version won every time. Here’s why:

Two-meat richness: A blend of ground beef and pork creates a deeper, more complex sauce than single-meat versions.
Simmered sauce, not rushed: We let the tomato-meat mixture bubble for 30 minutes, concentrating flavors without drying out.
Perfectly seasoned ricotta: Fresh egg, salt, and a pinch of nutmeg (optional) elevate the cheese layer from bland to brilliant.
No-boil friendly: While we use traditional lasagna noodles, we share tips for no-boil sheets — same great taste, less work.
Crowd-pleasing portions: This recipe fills a 9×13-inch dish with 12 hearty servings, ideal for gatherings or leftovers.

💡 The Kitchen Team’s Pro Tip: For the meatiest sauce, brown the meat in batches — don’t overcrowd the pan. You want deep caramelization, not steamed meat. That fond = flavor gold.

Ingredients for the Best Homemade Lasagna

US measurements · yields 12 servings

2 tbsp olive oil (or neutral oil)
1 cup chopped onion (or shallots)
2 cloves garlic, minced
1 lb ground beef (80/20)
1 lb ground pork
28 oz diced tomatoes (canned or fresh)
2 tbsp tomato paste
1 tsp granulated sugar (or honey)
1 tsp dried basil (or 2 tbsp fresh)
1 tsp dried oregano (or 2 tsp fresh)
½ tsp red pepper flakes (optional)
Salt & black pepper to taste
15 oz whole-milk ricotta cheese
1 large egg
3 cups shredded mozzarella
1 cup grated Parmesan
12 lasagna noodles (cooked al dente)
Fresh parsley or basil for garnish

Ingredient swaps: Use ground turkey/chicken instead of pork, or try gluten-free noodles. For dairy-free, use vegan ricotta and mozzarella shreds.

Step-by-Step Instructions

Preheat & prep: Set oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat on a sheet tray (drizzle a little oil to prevent sticking).

Sauté aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook 1–2 minutes until fragrant.

Brown the meats: Add ground beef and pork. Cook, breaking into crumbles, until browned all over — about 8–10 minutes. Drain excess fat if desired (we leave 2 tbsp for flavor).

Build the sauce: Stir in diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30 minutes, stirring occasionally. Taste and adjust seasoning.

Ricotta layer: In a medium bowl, combine ricotta, egg, ½ cup Parmesan, a pinch of salt, and a few grinds of black pepper. Mix until smooth.

Assemble lasagna: Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish. Place 4 noodles side by side (slightly overlapping). Spread ⅓ of the ricotta mixture over noodles, then ⅓ of the remaining meat sauce, 1 cup mozzarella, and 2 tbsp Parmesan. Repeat for three layers. Finish with remaining noodles, sauce, mozzarella, and Parmesan.

Bake: Cover with foil (spray foil with oil to avoid sticking) and bake for 35 minutes. Remove foil and bake another 15–20 minutes until cheese is melted, bubbly, and golden. Let rest 10–15 minutes before slicing.

Garnish & serve: Sprinkle fresh parsley or basil. Slice and serve warm.

💡 The Kitchen Team’s Pro Tip: Let the baked lasagna rest for at least 10 minutes — this allows the layers to set so your slices stay neat and don’t turn into a saucy puddle. Patience, friend.

Serving Suggestions

This best homemade lasagna is a complete meal on its own, but we love pairing it with:

Garlic bread or crusty sourdough with olive oil
Simple arugula salad with lemon vinaigrette (cuts richness)
Roasted broccoli or sautéed spinach
A bold red wine like Chianti or Sangiovese

Serve with extra Parmesan on the side and a sprinkle of red pepper flakes if you like heat.

Storage & Reheating

Refrigerate: Cover leftover lasagna tightly with foil or transfer to an airtight container. It keeps for up to 4 days in the fridge.

Freeze: Lasagna freezes beautifully. Assemble completely (uncooked or baked), wrap in plastic + foil, and freeze up to 3 months. Thaw overnight in fridge before reheating.

Reheat: Individual slices: microwave 1–2 minutes. For large portions: bake at 350°F for 20–25 minutes (covered) until hot. Add a splash of water or extra sauce if dry.

💡 The Kitchen Team’s Pro Tip: Make two lasagnas at once — bake one tonight, freeze the second for a future no-cook dinner. Just label with date and baking instructions.

Variations to Make It Your Own

Vegetarian: Replace meat with 2 cups sautéed mushrooms, zucchini, and spinach. Add 1 extra cup of marinara.
Spicy ‘Arrabbiata’ style: Double the red pepper flakes and add 1 tsp smoked paprika to the sauce.
White lasagna: Skip tomato sauce; use béchamel + sautéed mushrooms + spinach + ricotta.
Gluten-free: Use GF lasagna sheets or thinly sliced zucchini as pasta.
Extra cheesy: Add provolone or fontina slices between layers.

Frequently Asked Questions

1. Can I use no-boil lasagna noodles?

Absolutely. No-boil noodles work perfectly. Just make sure your sauce has a bit of extra moisture (add ¼ cup water or broth) so they soften during baking.

2. Why is my lasagna watery?

Watery lasagna usually comes from excess moisture in ricotta or undercooked sauce. Use full-fat ricotta and drain it if watery. Also, simmer your sauce until thick.

3. Can I make this lasagna ahead of time?

Yes! Assemble the lasagna (unbaked), cover, and refrigerate up to 24 hours. Add 10–15 minutes to the bake time if baking from cold.

4. What’s the best cheese for lasagna?

A mix of whole-milk ricotta, low-moisture mozzarella (shredded), and aged Parmesan gives the best flavor and texture. Avoid pre-shredded if possible (anti-caking agents affect melt).

5. Can I substitute ground pork?

Sure. Use all beef, or try ground chicken, turkey, or Italian sausage (casings removed). Sausage adds extra herbs and spice.

6. How do I prevent noodles from sticking together?

Cook noodles in plenty of salted water, drain, then toss with a drizzle of olive oil. Lay them flat on a baking sheet in a single layer.

7. Can I freeze lasagna after baking?

Yes. Cool completely, slice into portions, wrap individually, and freeze. Reheat in oven or microwave.

8. What size dish is best?

A standard 9×13-inch (3-quart) baking dish works perfectly. For deeper layers, use a 9×9-inch dish and reduce noodles.

9. Do I need to cover lasagna while baking?

Covering with foil for the first 35 minutes traps steam and ensures the noodles cook through. Uncover to brown the cheese.

10. Can I add vegetables to the meat sauce?

Definitely. Finely diced carrots, celery, or bell peppers can be sautéed with the onion. Zucchini and mushrooms also work well.

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Best Homemade Lasagna That Will Warm Your Heart

Author: Chef Emy

Print Recipe

Description

Experience the comforting warmth of the Best Homemade Lasagna, filled with savory ingredients and perfect for gatherings.

Ingredients

Scale

2 tablespoons Olive Oil any neutral oil will do
1 cup Chopped Onion shallots can be a milder substitute
2 cloves Minced Garlic use freshly minced for best results
1 pound Ground Beef swap with ground turkey or chicken for lighter option
1 pound Ground Pork
28 ounces Diced Tomatoes canned or fresh
2 tablespoons Tomato Paste can be omitted
1 teaspoon Granulated Sugar substitute with honey if desired
1 teaspoon Dried Basil use fresh for stronger flavor
1 teaspoon Dried Oregano use fresh for stronger flavor
1/2 teaspoon Red Pepper Flakes adjust based on spice preference
to taste Salt opt for sea salt
to taste Pepper

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil and sauté chopped onion until translucent, about 5 minutes.
Stir in minced garlic and cook for another 12 minutes until fragrant.
Add ground beef and pork, cooking until browned, about 810 minutes.
Incorporate diced tomatoes and tomato paste; season with sugar, dried basil, oregano, red pepper flakes, salt, and pepper.
Let the mixture simmer for 30 minutes.
In a medium bowl, combine ricotta cheese, egg, a pinch of basil, salt, and pepper until smooth.
Grease a 9×13 baking dish, start building the layers with meat sauce, noodles, ricotta mixture, and mozzarella.
Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes.
Let the lasagna rest for at least 15 minutes before slicing.

Notes

Allow the lasagna to rest for 15 minutes for cleaner slices. Consider adding vegetables for added nutrition and flavor.

Nutrition

Calories: 400kcal
Sugar: 5g
Protein: 25g

The Best Homemade Lasagna Recipe

📖 Table of Contents

Introduction
Why This Is The Best Homemade Lasagna Recipe
Ingredients
Step-by-Step Instructions
Serving Suggestions
Storage & Make-Ahead Tips
Delicious Variations
Frequently Asked Questions

The Best Homemade Lasagna Recipe: A Timeless Italian Classic That Will Warm Your Heart

Prep Time	30 minutes
Cook Time	60 minutes
Total Time	1 hour 30 minutes
Servings	12 generous portions
Difficulty	Intermediate
Main Keyword	The Best Homemade Lasagna Recipe

Introduction: Why This Lasagna Will Become Your Family’s Favorite

There’s something magical about pulling a bubbling, golden-brown lasagna out of the oven. The aroma of simmering meat sauce, the sight of melted cheese stretching between layers, and the anticipation of that first perfect bite—this is comfort food at its finest. Today, The Kitchen Team is sharing what we truly believe is the best homemade lasagna recipe you’ll ever make.

This isn’t just any lasagna. This is the recipe that has been tested, tweaked, and perfected in our kitchen. The one that gets requested for every family gathering, holiday dinner, and Sunday supper. The one that freezes beautifully, reheats perfectly, and always earns the highest praise: “Can I have the recipe?”

What makes this version stand out? It’s the careful balance of a rich, slow-simmered meat sauce, a creamy ricotta mixture that’s perfectly seasoned, and the ideal ratio of cheese to pasta. Every layer is intentional, every ingredient chosen to create harmony on your plate. Whether you’re a seasoned cook or making lasagna for the first time, this guide will walk you through every step to ensure success.

So preheat your oven, gather your ingredients, and get ready to create something truly special. Your family will thank you.

Why This Is The Best Homemade Lasagna Recipe

After years of testing countless lasagna recipes, we’ve identified the key elements that separate an okay lasagna from an extraordinary one. Here’s why our version deserves the title of the best homemade lasagna recipe:

Perfectly Balanced Meat Sauce: We use a combination of ground beef and pork for depth of flavor. The addition of a pinch of sugar balances the acidity of the tomatoes, while fresh aromatics create layers of savory goodness.
No-Boil Noodles Done Right: While many recipes insist on pre-boiling noodles, we’ve perfected the technique using no-boil lasagna sheets (or regular noodles with extra sauce) to prevent that dreaded soggy texture.
Three-Cheese Perfection: The holy trinity of ricotta, mozzarella, and Parmesan creates a creamy, stretchy, and golden-brown topping that’s impossible to resist.
Make-Ahead Friendly: This lasagna actually tastes better the next day, making it perfect for meal prep, freezer meals, and stress-free entertaining.

For the most flavorful sauce, let it simmer for at least 45 minutes. This allows the flavors to meld and develop that deep, restaurant-quality taste.

Ingredients for The Best Homemade Lasagna Recipe

Quality ingredients make all the difference. Here’s what you’ll need:

For the Meat Sauce:

2 tablespoons olive oil (any neutral oil works)
1 cup chopped onion (shallots make a milder substitute)
2 cloves minced garlic (freshly minced for best results)
1 pound ground beef (80/20 blend recommended)
1 pound ground pork (or use all beef)
28 ounces diced tomatoes (canned or fresh)
2 tablespoons tomato paste
1 teaspoon granulated sugar (balances acidity)
1 teaspoon dried basil (or 2 teaspoons fresh)
1 teaspoon dried oregano (or 2 teaspoons fresh)
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste (sea salt preferred)

For the Ricotta Layer:

15 ounces whole milk ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembly:

12 lasagna noodles (no-boil or regular)
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese for topping

Using whole milk ricotta is crucial—low-fat versions contain too much water and can make your lasagna watery. For the creamiest texture, let the ricotta come to room temperature before mixing.

Step-by-Step Instructions for The Best Homemade Lasagna Recipe

Step 1: Prepare the Meat Sauce

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Drain any excess fat if necessary.

Step 2: Simmer the Sauce

Stir in the diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 30-45 minutes, stirring occasionally. The longer it simmers, the richer the flavor becomes.

Step 3: Prepare the Ricotta Mixture

While the sauce simmers, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper in a medium bowl. Mix until smooth and well combined. Set aside at room temperature.

Step 4: Preheat and Prepare Noodles

Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package directions until al dente. Drain and lay flat on a baking sheet lined with parchment paper. If using no-boil noodles, skip this step.

Step 5: Layer the Lasagna

Spread a thin layer of meat sauce (about 1 cup) on the bottom of a 9×13-inch baking dish. Place 4 lasagna noodles on top (they can overlap slightly). Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the remaining meat sauce. Sprinkle with 1 cup of mozzarella. Repeat layers two more times: noodles, ricotta, sauce, mozzarella. For the final layer, top with remaining noodles, sauce, and the remaining mozzarella and Parmesan.

Step 6: Bake to Perfection

Cover the dish with foil (spray the foil with cooking spray to prevent sticking). Bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for 10-15 minutes before cutting. This crucial step allows the layers to set, making for clean slices.

For an extra-golden top, switch the oven to broil for the last 2-3 minutes. Watch it carefully to prevent burning—it can go from perfect to charred in seconds!

Serving Suggestions

This best homemade lasagna recipe is a complete meal in itself, but it pairs beautifully with these accompaniments:

Garlic Bread: Crusty Italian bread brushed with garlic butter and toasted until golden.
Simple Green Salad: Arugula or mixed greens with lemon vinaigrette to cut through the richness.
Roasted Vegetables: Seasonal veggies like zucchini, bell peppers, or asparagus.
Red Wine: A medium-bodied Chianti or Sangiovese complements the tomato-based sauce perfectly.

Storage & Make-Ahead Tips

One of the best things about the best homemade lasagna recipe is how well it stores:

Refrigerator: Store covered in the baking dish for up to 5 days. Reheat individual portions in the microwave or the whole dish covered in foil at 350°F for 20-30 minutes.
Freezer (Baked): Let cool completely, wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Freezer (Unbaked): Assemble completely but don’t bake. Wrap well and freeze for up to 3 months. Bake from frozen—add 20-30 minutes to the covered baking time.

Always let lasagna cool completely before freezing to prevent ice crystals from forming. For individual portions, freeze slices on a baking sheet first, then wrap and store in a freezer bag.

Delicious Variations to Try

Once you’ve mastered the best homemade lasagna recipe, experiment with these twists:

Vegetarian Lasagna: Replace meat with sautéed mushrooms, spinach, zucchini, and bell peppers. Add an extra layer of roasted vegetables.
White Lasagna: Skip the tomato sauce and use a béchamel sauce with mushrooms and spinach. Use Italian sausage instead of ground meat.
Spicy Arrabbiata Lasagna: Add extra red pepper flakes and use spicy Italian sausage for a kick.
Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
Low-Carb: Replace noodles with thinly sliced zucchini or eggplant, salted and patted dry before layering.

Frequently Asked Questions About The Best Homemade Lasagna Recipe

Can I use no-boil lasagna noodles?

Absolutely! No-boil noodles are a great time-saver. Just make sure your sauce has enough liquid (about 1 extra cup) so the noodles can absorb it and cook properly. Our recipe works perfectly with no-boil noodles.

Why is my lasagna watery?

Watery lasagna usually results from using low-fat ricotta (which has more water), not draining fatty meat, or not letting the lasagna rest after baking. Use whole milk ricotta, drain excess fat from the meat, and always let it rest for 10-15 minutes before serving.

Can I make this lasagna ahead of time?

Yes! This is one of the best make-ahead meals. Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking straight from the fridge.

How do I freeze lasagna?

Freeze either baked or unbaked lasagna. For unbaked, assemble completely, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Bake from frozen, covered, at 375°F for about 1 hour 15 minutes, then uncovered for 15 minutes.

Can I substitute ground turkey or chicken?

Yes! Ground turkey or chicken work well. Since they’re leaner, add 1-2 tablespoons of olive oil to the pan when browning to prevent dryness. The flavor will be slightly lighter but still delicious.

What’s the best cheese for lasagna?

Whole milk mozzarella (fresh or low-moisture) for stretchiness, whole milk ricotta for creaminess, and Parmesan or Pecorino Romano for salty, nutty flavor. Avoid pre-shredded cheeses as they contain anti-caking agents that affect melting.

How do I get clean slices of lasagna?

Let the lasagna rest for at least 10-15 minutes after baking. Use a sharp chef’s knife and cut straight down—don’t saw. For extra clean cuts, use a serrated knife. Wipe the knife clean between cuts.

Can I add vegetables to this lasagna?

Absolutely! Sautéed spinach, mushrooms, zucchini, or bell peppers are excellent additions. Add them to the meat sauce or layer them between the ricotta and sauce. Just make sure to cook off excess moisture from vegetables first.

What can I use instead of ricotta cheese?

Cottage cheese (blended smooth) or a béchamel sauce are good substitutes. For a dairy-free version, use cashew cream or tofu ricotta. The texture will be different but still delicious.

How do I reheat leftover lasagna?

For best results, reheat covered in a 350°F oven for 20-30 minutes. For individual portions, microwave on medium power for 2-3 minutes, checking frequently. Add a splash of water or extra sauce if it seems dry.

📌 Save This Recipe for Later!

Pin this Best Homemade Lasagna Recipe to your favorite recipe board on Pinterest so you never lose it!

📌 Pin This Recipe

Best Homemade Lasagna That Will Warm Your Heart

Author: Chef Emy

Print Recipe

Description

Experience the comforting warmth of the Best Homemade Lasagna, filled with savory ingredients and perfect for gatherings.

Ingredients

Scale

2 tablespoons Olive Oil any neutral oil will do
1 cup Chopped Onion shallots can be a milder substitute
2 cloves Minced Garlic use freshly minced for best results
1 pound Ground Beef swap with ground turkey or chicken for lighter option
1 pound Ground Pork
28 ounces Diced Tomatoes canned or fresh
2 tablespoons Tomato Paste can be omitted
1 teaspoon Granulated Sugar substitute with honey if desired
1 teaspoon Dried Basil use fresh for stronger flavor
1 teaspoon Dried Oregano use fresh for stronger flavor
1/2 teaspoon Red Pepper Flakes adjust based on spice preference
to taste Salt opt for sea salt
to taste Pepper

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil and sauté chopped onion until translucent, about 5 minutes.
Stir in minced garlic and cook for another 12 minutes until fragrant.
Add ground beef and pork, cooking until browned, about 810 minutes.
Incorporate diced tomatoes and tomato paste; season with sugar, dried basil, oregano, red pepper flakes, salt, and pepper.
Let the mixture simmer for 30 minutes.
In a medium bowl, combine ricotta cheese, egg, a pinch of basil, salt, and pepper until smooth.
Grease a 9×13 baking dish, start building the layers with meat sauce, noodles, ricotta mixture, and mozzarella.
Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes.
Let the lasagna rest for at least 15 minutes before slicing.

Notes

Allow the lasagna to rest for 15 minutes for cleaner slices. Consider adding vegetables for added nutrition and flavor.

Nutrition

Calories: 400kcal
Sugar: 5g
Protein: 25g

Creamy Million Dollar Lasagna – Irresistible Baked Bliss

Prepare to be amazed by the ultimate “Million Dollar Lasagna”! This decadent dish is a surefire way to impress your family and friends with its layers of rich, creamy ricotta, savory ground beef, and a perfectly seasoned tomato sauce. Whether you’re looking for an easy weeknight dinner or a show-stopping centerpiece for your next gathering, this recipe from Better Homes and Gardens is the best homemade lasagna you’ll ever taste. Get ready to savor every bite of this culinary masterpiece that’s

Print

Best Million Dollar Lasagna

Author: Chef Emy

Print Recipe

Description

This Million Dollar Lasagna boasts layers of rich meat sauce, a creamy cheese filling, and perfectly cooked pasta. Its an unforgettable meal, surprisingly easy to make, and guaranteed to impress, leaving everyone wanting more.

Ingredients

Scale

1 pound ground beef
1 pound Italian sausage, removed from casing
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley
15 ounces ricotta cheese
1 cup grated Parmesan cheese
½ cup heavy cream
1 egg, lightly beaten
¼ teaspoon salt
¼ teaspoon black pepper
9 lasagna noodles
3 cups shredded mozzarella cheese

Instructions

In a large skillet or pot, brown the ground beef and Italian sausage over medium-high heat. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and parsley. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, heavy cream, parsley, egg, salt, and pepper. Mix well until everything is smoothly incorporated.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the meat sauce (about 1 cup) on the bottom of a 9×13 inch baking dish.
Lay 3 lasagna noodles over the meat sauce.
Spread half of the ricotta cheese mixture over the noodles.
Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
Spoon half of the remaining meat sauce over the mozzarella cheese.
Repeat layers: 3 lasagna noodles, remaining ricotta cheese mixture, 1 cup mozzarella cheese, and the remaining meat sauce.
Top with the final 3 lasagna noodles and the remaining 1 cup of mozzarella cheese.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
Let the lasagna rest for at least 10-15 minutes before slicing and serving.

Notes

For best results, simmer the meat sauce for at least 30 minutes to develop a rich flavor. Dont be afraid to add chopped vegetables like bell peppers or mushrooms to the meat sauce for extra flavor and nutrients. Lasagna can be assembled a day or two in advance and stored in the refrigerator, or frozen for up to 3 months. Thaw completely before baking. Serve with a simple side salad and crusty bread.

Creamy Million Dollar Lasagna – Irresistible Baked Bliss

Best Million Dollar Lasagna

Author: Chef Emy

Print Recipe

Description

Ingredients

Scale

1 pound ground beef
1 pound Italian sausage, removed from casing
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley
15 ounces ricotta cheese
1 cup grated Parmesan cheese
½ cup heavy cream
1 egg, lightly beaten
¼ teaspoon salt
¼ teaspoon black pepper
9 lasagna noodles
3 cups shredded mozzarella cheese

Instructions

In a large skillet or pot, brown the ground beef and Italian sausage over medium-high heat. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and parsley. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, heavy cream, parsley, egg, salt, and pepper. Mix well until everything is smoothly incorporated.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the meat sauce (about 1 cup) on the bottom of a 9×13 inch baking dish.
Lay 3 lasagna noodles over the meat sauce.
Spread half of the ricotta cheese mixture over the noodles.
Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
Spoon half of the remaining meat sauce over the mozzarella cheese.
Repeat layers: 3 lasagna noodles, remaining ricotta cheese mixture, 1 cup mozzarella cheese, and the remaining meat sauce.
Top with the final 3 lasagna noodles and the remaining 1 cup of mozzarella cheese.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
Let the lasagna rest for at least 10-15 minutes before slicing and serving.

Notes

Classic Lasagna

📖 Table of Contents

Introduction
Why This Is The Best Classic Lasagna
Ingredients
Step-by-Step Instructions
Serving Suggestions
Storage & Reheating
Variations
Frequently Asked Questions

Classic Lasagna: The Ultimate Comfort Food Recipe

Prep Time30 mins

Cook Time1 hour

Total Time1 hour 30 mins

Servings12

DifficultyMedium

Author: Chef Emy | Site: cookingwithemy.com

There’s something magical about pulling a bubbling, golden-brown classic lasagna out of the oven. The aroma of simmering tomatoes, garlic, and Italian herbs fills the kitchen, promising a meal that brings everyone to the table. This isn’t just any lasagna recipe—this is the classic lasagna that deserves a permanent spot in your recipe collection.

Developed and perfected by Chef Emy at cookingwithemy.com, this lasagna features layers of tender noodles, a rich meat sauce, creamy ricotta filling, and plenty of melted mozzarella. What sets it apart? A secret touch of fresh mint in the ricotta mixture that brightens every bite, plus a perfectly balanced meat sauce made with both ground beef and Italian sausage.

Whether you’re cooking for a Sunday family dinner, a holiday gathering, or just because you deserve something extraordinary, this recipe delivers every time. Follow along, and we’ll show you how to create lasagna perfection.

Why This Classic Lasagna Recipe Is The Best

After testing dozens of lasagna recipes, this one emerged as the clear winner. Here’s why:

Two types of meat: Lean ground beef (90/10) plus Italian sausage (hot or sweet) create a complex, hearty flavor.
Hand-strained ricotta: Straining the ricotta removes excess moisture, preventing a watery lasagna.
Fresh mint: An unexpected but brilliant addition that cuts through the richness and adds a fresh note.
No-boil convenience: While we use traditional noodles, the method ensures they cook perfectly without pre-boiling if you’re short on time.
Perfect cheese balance: Three types of cheese—ricotta, mozzarella, and Parmesan—create layers of creamy, stretchy, and salty goodness.

💡 The Kitchen Team’s Pro Tip: For the best texture, always strain your ricotta overnight in the refrigerator. Place it in a fine-mesh strainer over a bowl, cover, and let it drain. This simple step transforms the final dish.

Ingredients For Classic Lasagna

This recipe serves 12 generous portions. All measurements are in US standard units.

For The Meat Sauce

2 tablespoons extra virgin olive oil
1 cup chopped onions (about 1 medium onion)
1 tablespoon chopped garlic (3-4 cloves)
1 pound lean ground beef (90/10)
1 pound ground Italian sausage (hot or sweet)
1 (28-ounce) can crushed tomatoes (recommended: Cento)
2 tablespoons tomato paste
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon dry oregano
2 tablespoons dry basil (or 4 tablespoons fresh, chopped)
Pinch red pepper flakes
2 teaspoons chopped fresh mint

For The Ricotta Filling

2 pounds whole milk ricotta cheese (strained)
1 cup shredded mozzarella
2 large eggs, beaten
1 cup grated Parmesan cheese
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh Italian flat-leaf parsley

For Assembly

1 pound box dry lasagna noodles (you’ll need 16 noodles; a 1 lb box has ~20)
2½ cups tomato sauce (homemade or quality store-bought)
8 ounces fresh mozzarella, sliced into 12 slices
3 cups shredded mozzarella
½ cup grated Parmesan cheese

Step-By-Step Instructions

Step 1: Prepare The Ricotta

At least 4 hours before (or overnight), place the ricotta in a fine-mesh strainer set over a bowl. Let it drain in the refrigerator. This removes excess liquid and ensures a creamy, non-watery filling.

Step 2: Make The Meat Sauce

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned and cooked through (about 8-10 minutes). Drain excess fat if necessary.
Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and fresh mint. Bring to a simmer, then reduce heat to low. Let the sauce simmer gently for 20-30 minutes, stirring occasionally.

💡 The Kitchen Team’s Pro Tip: Taste the sauce as it simmers. Italian sausage varies in saltiness and spice level, so adjust seasoning accordingly. If using hot sausage, you may want to skip the red pepper flakes.

Step 3: Prepare The Ricotta Filling

In a large bowl, combine the strained ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan, salt, pepper, and parsley. Mix until smooth and well combined. Set aside.

Step 4: Cook The Noodles

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and lay flat on a sheet of parchment paper or foil to prevent sticking. You need 16 noodles total.

Step 5: Assemble The Lasagna

Preheat oven to 375°F (190°C). Spread ½ cup of tomato sauce on the bottom of a 9×13-inch baking dish.
Layer 4 noodles over the sauce, slightly overlapping if needed.
Spread ⅓ of the ricotta mixture over the noodles. Top with ⅓ of the meat sauce. Add 1 cup shredded mozzarella and 4 slices fresh mozzarella.
Repeat layers two more times: noodles, ricotta, meat sauce, shredded mozzarella, fresh mozzarella.
For the final layer, arrange remaining 4 noodles on top. Spread remaining meat sauce (about 1 cup), then sprinkle with remaining 1 cup shredded mozzarella and ½ cup Parmesan.

Step 6: Bake To Perfection

Cover the dish with foil (spray foil with cooking spray to prevent cheese sticking). Bake for 30 minutes.
Remove foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Let the lasagna rest for at least 10-15 minutes before cutting. This allows the layers to set and makes for clean slices.

💡 The Kitchen Team’s Pro Tip: For the crispiest top, switch the oven to broil for the last 2-3 minutes. Watch carefully to prevent burning!

Serving Suggestions

Classic lasagna is a meal in itself, but it pairs beautifully with:

A simple green salad with lemon vinaigrette
Garlic bread or crusty Italian bread
Roasted vegetables like broccoli or asparagus
A glass of Chianti or Sangiovese

Garnish each plate with fresh basil leaves and a sprinkle of Parmesan. This lasagna serves 12 as a main course, or 16 as part of a larger Italian feast.

Storage & Reheating

Storage Method	Duration	Tips
Refrigerator (covered)	Up to 5 days	Keep tightly covered with foil or plastic wrap
Freezer (baked or unbaked)	Up to 3 months	Wrap in foil, then place in a freezer bag
Reheating (oven)	350°F, 20-25 mins	Cover with foil to prevent drying
Reheating (microwave)	2-3 mins per slice	Cover with a damp paper towel

To freeze: Assemble completely but do not bake. Cover tightly with foil and freeze. When ready to bake, thaw overnight in the refrigerator, then bake as directed (add 10-15 minutes if baking from cold).

Delicious Variations

Once you’ve mastered the classic, try these twists:

Vegetarian Lasagna: Replace meat with sautéed mushrooms, zucchini, and spinach. Use a good-quality marinara sauce.
White Lasagna: Skip the tomato sauce and make a béchamel sauce. Use chicken or turkey sausage for a lighter option.
Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
Spicy Arrabbiata: Add extra red pepper flakes and use spicy Italian sausage for a fiery kick.
Seafood Lasagna: Layer with cooked shrimp, crab, or lobster, and use a cream sauce instead of tomato.

Frequently Asked Questions

Can I use no-boil lasagna noodles?

Yes! No-boil noodles work perfectly. Reduce the tomato sauce by ½ cup to compensate for the moisture the noodles absorb. Do not pre-cook them.

Why is my lasagna watery?

This usually happens when ricotta isn’t strained or when vegetables (if using) release too much water. Always strain ricotta and sauté vegetables first to remove excess moisture.

Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.

How do I prevent the noodles from sticking together?

Cook noodles in plenty of salted water, drain well, and lay them flat on a parchment-lined baking sheet. Do not stack them.

Can I use cottage cheese instead of ricotta?

You can, but the texture will be different. If using cottage cheese, blend it in a food processor until smooth for a better consistency.

What’s the best cheese for lasagna?

Whole milk ricotta for creaminess, low-moisture mozzarella for stretch, fresh mozzarella for flavor, and Parmesan for saltiness. This combination is unbeatable.

How many layers should lasagna have?

This recipe uses 4 layers of noodles with filling between each. Three layers is also common, but four gives a better noodle-to-filling ratio.

Can I freeze individual portions?

Yes! Bake the lasagna, let it cool completely, then cut into portions. Wrap each piece in plastic wrap and foil, then freeze. Reheat in the oven or microwave.

What if I don’t have fresh mint?

Fresh mint adds a unique brightness, but you can substitute with 1 teaspoon dried mint or skip it entirely. The lasagna will still be delicious.

How do I get clean slices?

Let the lasagna rest for at least 15 minutes after baking. Use a sharp knife and wipe it clean between cuts. For the best presentation, use a bench scraper.

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This recipe was lovingly developed by Chef Emy at cookingwithemy.com. Enjoy every bite!

Classic Lasagna

Author: Chef Emy

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Ingredients

Scale

2 pounds whole milk ricotta cheese
1 pound box of dry lasagna noodles (you will need 16 noodles. A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out)
2 tablespoons extra virgin olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 pound lean ground beef (90/10)
1 pound ground Italian sausage meat (hot or sweet your choice)
1 28–ounce canned crushed tomatoes (we use Cento)
2 tablespoons tomato paste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry oregano
2 tablespoons dry basil or 4 tablespoons chopped fresh basil
Pinch red pepper flakes
2 teaspoons chopped fresh mint
Ricotta cheese that was strained in the first step
1 cup shredded mozzarella
2 eggs beaten
1 cup grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh Italian flat leaf parsley
2 1/2 cups tomato sauce (see recipe here)
8 ounces fresh mozzarella sliced into 12 slices
3 cups shredded mozzarella
1/2 cup grated Parmesan cheese