The Most Amazing Lasagna

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!

lasagna are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. It’s an Italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like Italian seasoning, such as garlic, oregano, and basil.

The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting casserole is cut into single-serving square portions.

FAQ

1. What makes this lasagna recipe the best?

This recipe uses a rich homemade meat sauce, a perfectly balanced ricotta filling, and layers of mozzarella and Parmesan for the ultimate cheesy, flavorful lasagna.

2. Can I make lasagna ahead of time?

Yes! You can assemble the lasagna up to 24 hours in advance and store it in the refrigerator before baking. Just cover it tightly with foil and bake as directed.

3. How do I store leftover lasagna?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

4. How do I reheat lasagna?

Reheat in the oven at 350°F (175°C) for 20–30 minutes, or microwave individual slices for 1–2 minutes until heated through.

5. Can I freeze homemade lasagna?

Absolutely! Wrap the assembled (unbaked) lasagna tightly in foil and freeze for up to 3 months. Bake straight from frozen at 375°F for about 60–75 minutes, covered for the first 45 minutes.

6. Do I have to boil lasagna noodles?

No! This recipe uses a no-boil method where the noodles soak in hot water before layering. This makes assembly easier and ensures perfect texture.

7. Can I use no-boil lasagna noodles?

Yes, you can use oven-ready (no-boil) noodles, but you may need to add a little extra sauce to prevent them from drying out.

8. What’s the best cheese for lasagna?

This recipe uses ricotta, mozzarella, and Parmesan, but you can also add provolone or pecorino romano for extra flavor.

9. Can I make lasagna without ricotta cheese?

Yes! Substitute ricotta with cottage cheese or a mix of cream cheese and sour cream for a creamy alternative.

10. How long should I let lasagna rest before slicing?

Let your lasagna rest for at least 10 minutes after baking to help it set, making it easier to slice.

11. Why does my lasagna turn out watery?

Watery lasagna can happen if:

The sauce is too thin (simmer it longer).
You didn’t drain the noodles well.
The ricotta mixture has too much moisture.

12. How many layers should lasagna have?

A classic lasagna has three layers of pasta, cheese, and sauce, but you can add more layers if your baking dish allows.

13. Can I make this lasagna with ground turkey or chicken?

Yes! Swap the beef and sausage for ground turkey or chicken for a leaner version without sacrificing flavor.

14. What herbs and spices make lasagna taste better?

Fresh basil, oregano, fennel seeds, and garlic are essential for a flavorful lasagna sauce.

15. Can I add vegetables to my lasagna?

Absolutely! Try adding spinach, mushrooms, zucchini, or bell peppers to the meat sauce or ricotta layer for extra nutrition.

Watch the video recipe

The Most Amazing Lasagna

Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 1 hour 20 minutes (plus simmering time)

Servings: 12

Ingredients

For the Meat Sauce:

1 pound sweet Italian sausage
1 pound lean ground beef
1 large white onion, minced
5 cloves garlic, crushed
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
1 (15-ounce) can tomato sauce
½ cup chicken broth
2 tablespoons white sugar
½ cup chopped fresh basil
1 teaspoon fennel seeds
1 teaspoon ground oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

For the Pasta & Cheese Layers:

1 pound lasagna noodles
30 ounces ricotta cheese
1 large egg
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
1 pound deli-sliced mozzarella cheese
1 cup freshly grated Parmesan cheese

Instructions

Step 1: Prepare the Meat Sauce

In a large pot over medium heat, add the ground sausage and ground beef. Break up the meat using a spoon and cook until browned.
Add the minced onion and crushed garlic, stirring frequently until softened.
Stir in sugar, basil, fennel, oregano, salt, black pepper, and ¼ cup parsley.
Pour in the crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer.
Reduce the heat to low and let it simmer for 1 to 4 hours, stirring occasionally for deeper flavor.

Step 2: Prepare the Lasagna Noodles

Place lasagna noodles in a baking dish or large pan.
Pour hot tap water over the noodles, ensuring they are completely submerged.
Let the noodles soak for 30 minutes, then drain and set aside.

Step 3: Prepare the Ricotta Mixture

In a medium bowl, combine ricotta cheese, egg, 2 tablespoons parsley, salt, and nutmeg.
Stir until smooth and well combined. Cover and refrigerate until ready to use.

Step 4: Assemble the Lasagna

Preheat the oven to 375°F (190°C) and lightly grease a deep 9x13-inch baking dish.
Spread 1 cup of meat sauce evenly on the bottom of the prepared dish.
Layer 4 lasagna noodles on top.
Spread ⅓ of the ricotta mixture over the noodles.
Add ¼ of the mozzarella slices, then spoon 1½ cups of meat sauce over the cheese.
Sprinkle with ¼ cup Parmesan cheese.
Repeat this layering process two more times, creating three complete layers.
Finish with a final layer of pasta, 1 cup of meat sauce, and the remaining mozzarella and Parmesan cheese.
Cover loosely with aluminum foil.

Step 5: Bake the Lasagna

Bake for 25 minutes covered.
Remove the foil and bake for an additional 25 minutes, allowing the cheese to brown.
Let the lasagna rest for 10 minutes before slicing.
Serve hot and enjoy!

Nutrition Facts (Per Serving)

Calories: 580
Total Fat: 32g
Saturated Fat: 15g
Cholesterol: 110mg
Sodium: 960mg
Total Carbohydrates: 45g
Dietary Fiber: 4g
Sugars: 10g
Protein: 35g

Notes:

Simmering the sauce longer enhances the depth of flavor. If you have time, let it simmer for the full 4 hours.
No-boil noodles can be used as a shortcut, but traditional noodles soaked in hot water yield the best texture.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months in an airtight container.