New recipes

Lasagna Recipe

Lasagna Recipe


Lasagna is amazing. That’s my speed.

For more recipe ideas, check out this list of top lasagna recipes.

Click here to see 15 Classic Comforting Foods

Ingredients

  • 1 pound ground/minced beef
  • 1 pound bulk Italian sausage
  • 7 cups marinara sauce
  • 1 pound dry lasagna noodles
  • 2 pounds cottage cheese or ricotta
  • 4 cups shredded mozzarella

Directions

Crumble the beef and sausage into a large frying pan and cook over medium heat, breaking apart any large pieces, for 10 minutes, or until cooked through. Drain off the fat and stir in the marinara sauce. Spoon a little of the sauce into a 9-by-13-inch baking dish and spread it around to cover the bottom. (This is just to keep the pasta from sticking to the bottom of the dish.)

Arrange a layer of uncooked noodles over the sauce and top with 1/3 of the remaining sauce. Spread one half of the cottage cheese over the sauce and top with 1/3 of the mozzarella. Add another layer of noodles, sauce, cottage cheese, and mozzarella. Add a final layer of noodles, sauce, and mozzarella cheese. Cover the pan with aluminum foil coated with cooking spray and refrigerate for at least 4 hours or overnight.

Preheat the oven to 350 degrees. Bake the lasagna for 1 hour or until heated through (insert a knife blade in the center, remove, and then touch the blade to test how hot the lasagna is in the center). Remove the aluminum foil and bake for 30 minutes, or until the cheese is lightly browned. Serve immediately.


The Most Amazing Lasagna Recipe

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

Sign in and save recipe to your profile.

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

Homemade lasagna is the best. It tastes nothing like the ones from the frozen food aisle. This recipe is so good—it makes the kind of lasagna people write home about! It brings together all of the things we love in a good pasta dish: noodles, cheeses, fresh herbs and a delicious meat sauce. If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place. Invite a friend because you won’t want to keep this dish to yourself!

Now because this is a from-scratch recipe and because it is so amazing, it requires quite a few steps. We recommend watching the video to get a good idea about how this amazing lasagna is made and assembled. You will also find many of your questions answered below and some great tips for lasagna success. You are going to love this dish, and if you have guests for dinner, you can bet they will ask you for the recipe.

Pro Tip: If you open the tomato paste cans from both ends, you can use one of the lids to push the paste through the other side of the can, which is easier than scraping it out with a spoon (see how it’s done in the video below).

Lasagna Pasta Shortcut: Boiling lasagna noodles is an extra step that we would all love to avoid. No boil lasagna noodles, in our opinion, have an unpleasant texture and often turn out soggy. Here is a hack to skip the boil and make perfect pasta every time: All you have to do is place regular lasagna noodles in a container, like a 9 x 13 pan, and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven.


The Best Lasagna. Ever.

I&rsquom sure everyone has his own favorite go-to lasagna recipe, but I&rsquod just like to offer that this really is The Best Lasagna Ever. Growing up, my mom and her friends used to make it for potlucks and gatherings, and part of its appeal is that the ingredients used are totally basic you don&rsquot have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it&rsquos the easiest thing in the world.

Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.

I&rsquove made this lasagna for various categories of humans since my mom first scribbled it down for me: men, women, democrats, republicans, scholars, and foreign dignitaries. I even donated two pans to a charity auction once. The overwhelming consensus has always been that it&rsquos "The Best Lasagna Ever," which is precisely what I&rsquove been trying to tell you turkeys. So let&rsquos get started!

The Cast of Characters. See how, um, basic everything is? The recipe even calls for KRAFT Parmesan Cheese, of all things.

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.

You might consider draining off about half the fat. I like to leave some in there, though, because it tastes better and because I&rsquom a naughty girl. Just please don&rsquot be a health nut and drain it all, for pete&rsquos sake.

After that, add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste&hellip

2 tablespoons of dried parsley flakes, 2 tablespoons dried basil&hellip

And 1 teaspoon salt.

Mix together thoroughly and simmer, uncovered, about 45 minutes&hellip

In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they&rsquoll still have quite a bite to them. When they&rsquore finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they&rsquoll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. IMPORTANT: If the thought of cottage cheese makes you want to run out of the house, take heart: you won&rsquot even know it&rsquos there. Ladd wouldn&rsquot touch cottage cheese with a ten foot pole, yet he loved this lasagna so much&helliphe married me.

To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese&hellip

2 tablespoons dried parsley flakes, and 1 teaspoon salt.

Now, go ahead and build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.

Let the assembly begin! Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.

Spread half of the cottage cheese mixture evenly over the noodles&hellip

Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. This particular brand of cheese was cut very thin, so I had to double up the slices to make 1/2 pound. Don&rsquot let this throw you off&mdashsome brands are cut thicker, and would only require a single layer of slices. NOTE: I prefer sliced mozzarella, but you can certainly use grated mozzarella if necessary.

With the spoon, make a line through the middle of the meat mixture so you&rsquoll distribute it evenly.

Spread a little less than half of the meat mixture over the mozzarella cheese slices&hellip

Until it&rsquos evenly distributed.

Now it&rsquos time to repeat the process! Add another layer of four lasagna noodles&hellip

And top with the remaining half of the cottage cheese mixture.

Then top the cottage cheese mixture with another 1/2 pound of mozzarella.


Recipe Summary

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 ½ teaspoons salt
  • 1 teaspoon dried oregano
  • 1 (12 ounce) package lasagna noodles
  • 12 ounces cottage cheese
  • ½ cup grated Parmesan cheese
  • 16 ounces shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.


You can also freeze the lasagna either baked or unbaked.

  • To freeze an unbaked lasagna: Line the pan with foil before assembling, then assemble the lasagna as directly. Let cool completely, and then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
  • To reheat an unbaked frozen lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, bake as directed.
  • To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
  • To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
  • To freeze and reheat individual slices: Cut the baked and cooled casserole into slices and wrap each slice individually in foil. Combine them in a freezer storage bag and freeze for up to 1 month. Thaw overnight in the fridge. To reheat, unwrap from the foil, place on a microwave-safe dish, and reheat in the microwave for a few minutes until bubbly.

Quick Sausage and Mushroom Lasagna

Time-saving tip: use no-cook lasagna noodles and prepared sauce in the layers of this gooey glory. It'll save your weeknight from the horrors of bad pasta.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Instant Pot Lasagna

The Sprucfe / Diana Rattray

This instant pot lasagna recipe is prepared with ground beef, mozzarella and Parmesan cheeses, marinara sauce, and no-boil noodles like traditional oven-baked lasagna. The difference is it is ready in about half the time and you won't heat up the kitchen.


Cook's Notes

This recipe can be assembled and stored in the refrigerator up to a day in advance. Leftovers also hold up well in the freezer: Package individual slices in parchment-lined foil and store in a freezer bag for up to a month. To reheat, bake, still wrapped in foil, at 375 degrees for about 20 minutes, or until heated through.

Reserve any remaining meat sauce for another use, such as tossing with pasta for a quick supper, sandwiching between potato buns for sloppy Joes, or serving with fried eggs for breakfast.


Preparation

In a large pot, heat a couple of tablespoons of oil over medium heat. Add the beef and turkey, breaking it up into small bits. Cook until the meat is browned. Add in the onion and garlic and cook for another 2 to 3 minutes.

Add in the crushed tomatoes, tomato sauce, tomato paste and water. Mix thoroughly, as the tomato paste tends to stay in one clump. Add the agave, salt and pepper. Simmer for an hour and a half, stirring every 10 to 15 minutes to prevent the bottom from burning.

Preheat the oven to 375 F. Mix the ricotta and egg mixture together.

Mix the shredded mozzarella and Parmesan. Reserve one third of the mixture for the topping. To the other two thirds, add the grated zucchini and yellow squash.

In a 9x13-inch pan, layer: 1½ cups of sauce, 1 layer of noodles, 1/2 of the ricotta mix, 1/2 of the cheese and veggie mix, 1½ cups of sauce, another layer of noodles, the last 1/2 of the ricotta mix, the last 1/2 of the cheese and veggie mix, 1½ cups of sauce, another layer of noodles, another 1½ cups of sauce and the reserved mozzarella and Parmesan mix.

Cover with foil, tenting it so that it doesn't stick to the cheese. Bake for 25 minutes with the foil, then remove the foil and bake for another 20 to 30 minutes until the top is golden and a little bubbly. Let it cool, then enjoy!


Recipe Summary

  • 12 ounces extra-lean ground beef or ground round
  • 2 cloves garlic, minced
  • 1 26-ounce jar roasted-tomato pasta sauce (or your favorite pasta sauce)
  • 1 14½-ounce can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons shredded fresh basil
  • 1 15-ounce container low-fat ricotta
  • 1 cup shredded provolone or Italian-blend cheese
  • 1 egg
  • ½ teaspoon crushed red pepper flakes
  • 12 cooked lasagna noodles
  • 1 8-ounce package 2 percent milk mozzarella, shredded
  • ⅓ cup freshly grated Parmesan, divided

Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains. Add the garlic and sauté for 1 minute. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil reduce heat and simmer gently for 10 minutes.

Preheat oven to 350°F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper. Place ¾ cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles. Sprinkle with a third of the mozzarella and top with ¾ cup of the pasta-sauce mixture. Repeat the layers, ending with ¾ cup of the pasta-sauce mixture and the final 3 noodles. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil.

Bake for 30 minutes uncover and bake for 15 minutes or until bubbly. Remove from oven. Let stand 15 minutes before serving. Garnish with the remaining basil.


18 Delicious New Ways to Make Lasagna

You'd never guess by looking at this cheesy dish, but each slice clocks in at just 250 calories.

Put a new spin on Taco Night by trading those crispy hard shells for this Mexican-style lasagna recipe.

Anything that only takes 30 minutes to make and can be cooked in a skillet has our names written all over it.

If you have cheese lovers in your family, then we can guarantee they will be licking this lasagna's cheese sauce right off their plates.

Put your slow cooker to work by throwing in all of your lasagna ingredients and letting your Crock-Pot do the rest.

Toss thick slices of eggplant into this lasagna for a juicy, flavorful dish.

This party-ready dip will have all of your guests begging you to share the recipe.

Your search for a fast and simple weeknight dinner stops with this delicious variation by bloggers Kevin and Amanda.

Salsa, taco meat, beans, corn, and olives combine to make a zesty, Mexican-flavored dinner.

Blogger Corey's soup can easily be turned into a vegetarian dish by trading ground beef and beef broth for vegetarian crumble and veggie broth.

Rather than using the traditional method of layering lasagna noodles, make individual servings by putting your filling on lasagna sheets, then rolling them up.