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This easy lasagna recipe is called the World’s Best Lasagna for a reason! A classic pasta made with layers of lasagna noodles, hearty meat sauce, creamy ricotta, and mozzarella cheese baked to hot, gooey deliciousness. This no-fail homemade lasagna always wins rave reviews!
Looking for a gluten free option? Try this simple Gluten Free Lasagna recipe! Or get creative with Mozzarella Stuffed Meatloaf or Lasagna Stuffed Acorn Squash
I love Italy, and Italian food. Growing up in New Jersey, which is an epicenter of Italian-American cooking with pizzerias and Italian restaurants on every corner, I ate Italian cuisine a few times a week. All of which is to say, I know what authentic, incredible Italian food tastes like.
So when I say this is the best lasagna recipe, I don’t make that claim lightly. In fact, if I have to make a large amount of something, this recipe created by John Chandler on Allrecipes is my go-to. It gets RAVE reviews every time. I’ve changed the recipe a bit over the years and know you’re going to love it as much as I do.
“I JUST made this, and it was actually the best lasagna ever. It was my first time making lasagna, and I am blown away by how well it turned out. I served it with fresh garlic bread. Thank you so much for this recipe!” – Rachel (a reader)
Is This The World’s Best Lasagna?
Chef John called this the World’s Best Lasagna, and while I can’t verify any research that went into this claim, what I can say is that this it the best homemade lasagna I’ve ever made. And I’ve made it many, many times.
I brought it to a woman in my former mom’s group who had just had her third baby. I made it for my dad to eat while he was babysitting my big guy when he was just a toddler because they both love it. We have made two of them for big family parties. (And trust me, always make two. It’s not much more work and it freezes and reheats beautifully!)
I have dozens and dozens of friends (and readers like you!) who have emailed me to say that this recipe is so good that when they make it for people their text messages explode with everyone wanting the recipe.
If you read all of my tips, check out the process shots, and watch the short video, you’ll see that it is truly an easy lasagna recipe. And once you taste it, you’ll know that all the effort is worth it.
What Makes This Lasagna So Incredibly Good?
It’s got the layers of pasta, meaty sauce, creamy ricotta, and gooey mozzarella cheese that you know and love. But there’s just something about this sauce that makes this recipe so amazing.
Seriously, it’s all about the sauce. There is nothing like it. It’s hearty and meaty with tons of tomato flavor and the perfect amount of herbs. And it is so flavorful because it is made with both beef and sausage.
Then when it is layered with noodles and three kinds of cheese, it all comes together into the perfect bite of hot, cheesy, meaty, saucy deliciousness.
But don’t just take my word for it. Truly, everyone who tries it absolutely loves it!
“I’ve made this many times and it really is the best lasagna recipe I’ve ever made. Its my son’s favorite!”
“Delicious!! Meat sauce is the absolute BEST!!. I let it simmer for two hours. It turned out great. I will definitely add this to my dinner rotation. Thanks for the awesome recipe Brianne!”
“Outstanding recipe! The sauce alone is one of the best I’ve had. I use San Marzano tomatoes and simmer it for 3 hours. Thanks so much for sharing this great Italian classic!”
Ingredients
Since it is so good, I have no need to make any major changes to the original ingredients. But I do make a few tweaks. Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.
For the sauce:
- Sweet Italian turkey or pork sausage: I always use turkey sausage, but either is fine. If you like a little spice, try hot sausage.
- Ground beef
- Onion & Garlic
- Canned crushed tomatoes
- Tomato paste
- Canned tomato sauce
- Water
- Sugar: Some people like a bit of sugar to balance out the acidity of the tomato sauce. This is optional and I usually leave it out.
- Herbs: Dried basil leaves, dried Italian seasoning and fresh parsley.
- Fennel seeds: Some people think fennel is essential in meat sauce. I find that the sausage adds enough fennel flavor for my taste, so this is optional and I usually leave it out.
- Salt & Pepper
For layering the lasagna:
- Lasagna noodles: Regular or no cook are both fine. I usually use no cook noodles. If you need to make this gluten free, use Barilla No Boil Gluten Free Lasagna Sheets)
- Ricotta cheese
- Egg: The egg serves as a binder to make the ricotta firmer.
- Fresh parsley: You’ll need a little more here to add in with the ricotta mixture.
- Mozzarella cheese
- Grated Parmesan cheese
How to Make Homemade Lasagna
Though I mentioned that it does take a bit of time, most of that time is waiting for the sauce to simmer or the homemade lasagna to bake in the oven. Here is an overview with photos showing how to make this easy lasagna recipe. You can find all the details in the recipe card at the bottom of the post.
Make the sauce
- Combine sausage, ground beef, onion, and garlic in a large pot over medium heat.
- Stir and cook until cooked through and browned.
- Add the remaining sauce ingredients.
- Bring to a simmer, reduce heat, and let it cook for at least 1 1/2 hours.
Prepare the noodles and cheeses
If you are using regular lasagna noodles, while it simmers cook pasta according to package directions until al dente. Shred the mozzarella cheese. Stir together the ricotta, egg, parsley, and salt.
The correct order to layer lasagna:
Layer sauce, noodles, ricotta cheese mixture, mozzarella, and Parmesan cheese as described and shown here:
- Layer sauce on the bottom of the pan.
- Top with noodles.
- Top with ricotta cheese mixture.
- Sprinkle on mozzarella cheese.
- Sprinkle on Parmesan cheese.
- Add more sauce.
- Repeat layers starting with another layer of noodles.
- Spread on the rest of the ricotta.
- Sprinkle on more mozzarella.
- Add more Parmesan
- Layer on more sauce.
- A final top layer of noodles, sauce, and the rest of the Parmesan and Mozzarella cheese.
How Many Layers Should Lasagna Have?
You need at least 2 layers to make a proper homemade lasagna. You can certainly have more but 2 is the minimum. In this recipe, I like to have three layers of pasta with two layers of the three kinds of cheese. Sauce covers the bottom of the pan and the top of the lasagna, and it is finished with a final sprinkle of mozzarella and Parmesan.
Bake the lasagna
- Cover with foil and bake at 375°F.
- Let cool slightly before serving.
Tips and Variation Ideas
- Wants to use a different kind of meat? You can use turkey sausage instead of Italian sausage made with pork, which is actually my preference.
- Sweeter isn’t always better: While the recipe lists the addition of sugar, because some insist on it to balance the acidity of the tomatoes in the sauce, I always leave it out.
- Skip the boiling: You can (and dare I say even should) use no-boil noodles. They make the layering easier, and absorb some excess moisture, creating nice slices.
- Make the sauce a day or two before: This is especially good to do on a day when you have time to let it simmer for as long as possible. But even if you don’t simmer it longer, you still allow the flavors to blend together and develop in the fridge overnight. This also saves time the day you plan to assemble, bake, and serve the lasagna.
- Double it up: Trust me, it’s worth it to make two. It doesn’t take much more effort, and then you have one on standby. Keep reading for how to freeze it before or after you bake it.
- And here is a reader tip – “One tip I learned years ago when using regular noodles is to boil some water, pour them over your noodles & let them sit in a pan for an hour or so. No more broken noodles.”
Can I Make Lasagna in Advance?
Yes, you have a few options to make this recipe ahead of time.
- Prepare the sauce and keep it in the refrigerator or freezer until you are ready to layer and bake the lasagna. In fact, I think the sauce is even better when made at least a day in advance.
- Prepare the entire lasagna but don’t bake it. Then store it in the refrigerator or freezer. If frozen, thaw it in the refrigerator, then, in either case, bring it to room temperature before baking.
- Prepare and bake it. If you do this, I’d suggest only baking for the first 25 minutes. You can then bring it to room temperature and complete the baking process uncovered for about 30-35 minutes.
How to Store and Reheat Leftovers
- Store in the fridge: Let your homemade lasagna cool and then store it in the fridge. You can either cover the dish it baked in with aluminum foil and store it in the baking pan, or you can cut the lasagna into slices and transfer it to smaller air-tight containers. The lasagna will keep for 3-4 days in the fridge.
- To reheat: When you are ready to eat some leftovers, simply place the desired amount of lasagna on a plate and heat it in the microwave for a few minutes.
Pro Reheating Tip: If I’m reheating a large slice I will usually cut it into smaller pieces so that the inside of the lasagna can warm through. Otherwise, you’ll end up with a very hot outside of your slice and a cold inside. Cutting the slice into smaller pieces solves this problem!
Serving Suggestions
Here are a few of my favorite sides to serve with my favorite tried-and true pasta dishes, like my Beefaroni, this Chicken Spaghetti recipe, or homemade lasagna:
- Salad with Caesar Dressing or Creamy Balsamic Dressing
- Have a side of Balsamic Roasted Vegetables or Air Fryer Broccoli.
- Sop up the sauce with Texas Toast or Garlic Bread.
World’s Best Lasagna Recipe
Ingredients
- 1 pound sweet Italian turkey sausage
- 3/4 pound lean ground beef
- 1/2 cup onion, minced
- 2 cloves garlic, crushed
- 28 ounce can crushed tomatoes
- two 6 ounce cans tomato paste
- two 6.5 ounce cans canned tomato sauce (or one 15 oz. can)
- 1/2 cup water
- 2 Tablespoons sugar (optional)
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds (optional)
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 4 Tablespoons chopped fresh parsley, divided
- 12 lasagna noodles, regular or no cook. I usually use no cook noodles.
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, shredded
- 3/4 cups grated Parmesan cheese
Instructions
Make the Meat Sauce
- In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
- Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
- Add sugar, basil, fennel seeds (if using), Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
- Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
Assemble Lasagna and Bake
- If using regular lasagna noodles, cook according to package instructions and drain.
- In a bowl, stir together ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
- Preheat oven to 375°F.
- To layer the lasagna, spread 1½ cups of the sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Sprinkle with ¼ cup Parmesan cheese.
- Spoon another 1½ cups meat sauce over the cheese.
- Add another layer of noodles, the rest of the ricotta mixture, half of the remaining mozzarella, and another 1/4 cup Parmesan cheese.
- Add another layer of 1 1/2 cups of sauce and a final layer of noodles.
- Top with another 1 1/2 cups sauce and the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 25 minutes.
- Cool for 15 minutes before serving.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
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More pasta dinner ideas
Everyone loves noodles, and there are endless dishes to satisfy that craving!
Adore this recipe. I’ve tailored it to our tastes and it’s a hit every time. People request this for “special dinners” throughout the year. We have an antique Aladdin lamp and we eat this lasagna by the soft glow of antique lighting. Quite a scene!
That sounds wonderful!
We love this lasagna!
I ma making it for Easter. Would it be ok to assemble the night before then bake Sunday?
Yes, absolutely. You may need to bake it longer since it will be cold from storing in the fridge. Or let it warm up before baking.
Recipe was a hit! Thank you so much. This was amazing!!!
Used this recipe multiple times, is absolutely delicious! I sneak veggies into the sauce easily. Don’t need to look any further for the perfect lasagna recipe.
Love, love, love this recipe. I’m not a cook but this recipe makes my kids think I am.
Making this for about 20 people and I want to cook two. Can I just cook two at the same temp and time or would I need to cook them longer?
So happy you enjoy this recipe. Cooking two in the oven shouldn’t require more time.
Absolutely love this recipe! Comes together spectacularly! It will land in your meal rotation for sure!!!
So this is my absolute FAVORITE recipe ever! I do have an egg and dairy allergy so instead of using those products I substitute the following: Daiya mozzarella cheese and Daiya parm, Barilla Gluten Free oven ready noodles (these are vegan woohoo), and Kitehill Ricotta (vegan), lastly instead of the egg in the ricotta mixture I make a ground flaxseed egg! With all these substitutes it is amazing and my none allergenic husband loves all the modifications too, and this says a lot! Thanks Cupcake and Kale Chips for providing a staple for us!
This has been our go to lasagna recipe for over a year now. It’s a family favorite! Thanks so much for sharing.
The best lasagna I have ever made. My son loves the leftover sauce with noodles and as a dip for breadsticks!
Restaurant quality lasagna. Sooooo good. The sauce has such richness. Highly recommend this meal.
Best lasagna I have ever made! My family raves at how great a cook I am! Thank you… this elevated my culinary skills and it really is so easy!!!!
This recipe has been a staple in my household for about 4 years now. I switch out the sweet sausage for hot sausage, and let the onions and garlic sauté first in butter and olive oil. Sometimes, I just make the sauce and serve with spaghetti noodles. It’s amazing!
Thank you! Yes, the sauce is amazing!
This IS THE WORLD’S BEST LASAGNA by far!!!!
Really good. I add a small amount of nutmeg to the ricotta cheese. Really good IF you like nutmeg.
Hello there. I’m going to make this recipe for Thanksgiving I’ve never made lasagna or used no boil noodles before. I noticed on another recipe someone commented the add extra sauce so the noodles aren’t chewy. Just wanted to get your thoughts, I’m assuming your recipe accounts for this but I don’t want to mess it up lol. Thanks in advance!
I’m so sorry I didn’t see this in time! This recipe makes plenty of sauce for the noodles!
No worries it turned out awesome! My friend who hosted couldn’t stop complimenting the sauce he asked me where I got it lol, I was able to simmer it for 4 hours. I even messed up and forgot the final layer of noodles and ran out of mozzarella at the end so I used shredded Mexican blend and it was still fantastic. Thank you!
I’m so happy everything worked out well for you!
I have used this recipe over and over since it was posted. At least 10 times, and every time it is a HUGE hit. I always double the ricotta mixture and cheese because that’s my personal preference.
This is my go to recipe for feeding at a dinner party for life. The sauce is to die for!! Worth making just for the sauce alone
Delicious! The fresh sauce kicks it off
I’ve made this before and I remember thinking it was odd to drain the meat when it was cooked with the garlic and onions. I normally drain meat before ever adding anything to it. Is that normal? I remember it being good but wasn’t sure if I could cook the meat and the onions/garlic separately and then mix together? Thoughts?
I normally cook it together and then drain it. The flavor does infuse into the meat as it cooks, so you aren’t really draining off a ton of flavor.
I’m making it for 70 people how many pounds of noodles, meat, sauce do I need?
Hi Leona, I’d guess you would have to make 6 lasagnas, so just multiply everything by 6.
The best lasagna I have ever had !! So full
Of flavor !!
Absolutely delicious
Whole family loved it! Sauce was amazing. I made a few changes based on the barefoot contessa’s recipe. Did sliced mozzarella and added a little goat cheese.
Ooh, goat cheese sounds so interesting! Glad you enjoyed it!
Delicious sauce! I added about 1/8-1/4 cup of red wine to the sauce and OMG! I can not wait to see the reactions at the work potluck and my boyfriend’s reaction. I doubled the recipe and made a 9×13 and smaller dish!
Oh boy, I hope everyone loves it!
Awesome recipe. My husband called it “restaurant quality”. Highly recommend.
I LOVE hearing that!
Been making this recipe for years. It’s the best. The sauce makes it. Definitely a crown pleaser 🙂
Love to hear it!
I’ve just started learning to cook and I made this for my best friend’s birthday this week. It was the most complicated ting I’ve ever tried and it came out so delicious!
Amazing job!
This was delicious! I was afraid of the fennel…but it gave the sauce the best flavor! I didn’t have fresh oregano…I’m sure it would have been even better! Thanks so much..it’s a keeper!
Jayme Silvestri
Really good. Thanks the whole family loves it. Will.make again
Best sauce ever! Using non cook noodles for the first time. Everyone loved this lasagna. Thank you!
First time making lasagna in a long long time! I make Italian meals once a week (spaghetti pie is the favorite around here). Made 2 for friend and her large family that were in the middle of a move with no access to the kitchen yet. They absolutely loved it! Asking for it again when it’s our turn to host dinner! Next time, I’m making it for my family! Thank you! 🙂
Made the sauce tonight and will assemble in the morning 🙂 cooked sauce for 2 hours (which is a long time on a gas stove)… Do you think the sauce would be ok to cook the meat on the stove then throw everything in a crockpot on low for a few hours? Also, I plan on using (2) 8×8 pans rather than (1) 9×13 – would it hurt anything or change the baking time to bake them at the same time?
I thjink letting the sauce simmer in the crockpoy it fine, though you may want to take the lid off for a bit to let it thicken a little. I have never made it in two smaller pans. I would definitely leave it covered for the same amount of time, especially if you use no-boil noodles, but you may not need as long uncovered.
Turned out well however we found to be sweeter than we wanted. would like a more tart taste ! Not sure how to achieve that.
Tomato sauce has a natural sweetness. You can try using hot sausage instead of sweet, and maybe add a splash of balsamic vinegar to the sauce.
Delicious. I had all the ingredients at home, so I decided to make lasagna. I found this recipe. I didn’t have sausage so I used ground chuck only. I also didn’t have more than an hour and half to let the sauce simmer. But the results were fabulous. I’ll definitely make this recipe again. Sauce was slightly sweet and not as acidic. Great lasagna.
I am not a Lasagna lover, but this is the best ever
Instantly became a family favorite. Little picky eaters gave it 10/10 stars 😊
Phenomenal! This will be my go to Lasagna recipe from now until forever! Thank you, it was a hit
Made this week and ate tonight. Everyone loved it! Followed the recipe to a tee, minus the basil( allergy)
It was fantastic. My go to recipe from now on.
Lasagna should be its own food group. This looks incredible!
This has been my old standby, tried and true recipe for years! I can never thank you enough for sharing. I take it to everyone who’s had a baby or is getting over an illness or who’s had a death in the family and everyone raves about it! My old roommate was Italian and she said it was better than her Grandma’s who was an Italian immigrant! Sometimes I make it “fancy” with sliced fresh mozz and fresh grated parm but a lot of times I make it as is, always a crowd pleaser! ❤️
Soooo good, sauce is absolutely delicious. Had leftover noodles, store was out of no boil sadly. But was then able to dip the extra pieces in sauce while it was baking LOL- couldn’t wait!
I love that sneaking of the extra noodles!
I can’t wait to make this for tomorrow’s Sunday dinner! I have a standard 9”x13” pan. Do I need a deep dish pan for this recipe?
I do recommend a deep dish. It makes quite a lot.
I made this last night and it is absolutely delicious. This will be my go-to lasagna recipe from now on. The sauce is sooooo good – simple and flavorful. I doubled the sauce recipe to freeze and can’t wait to try it over spaghetti or on pizza.
Thank you!
That is so smart to make extra. It will be amazing on any kind of pasta! I am so happy you love it!
Hi! I’m making this now. Do I actually have to simmer it for 1 1/2 hours. Started it late and I don’t want to eat after 8:00.
Sorry, I didn’t see this until now – we were eating dinner 🙂 Simmering it really allows the flavors to develop and the sauce to thicken, but I am sur eit will be delicious even if you layer the lasagna right away.
I have been simmering for over two hours and planning to simmer for several more hours. You mentioned here that the longer it simmers, the more it thickens. Mine seems to be very soupy. Should I add something to it to make it thicken, like corn starch or flour, etc.? Or will it thicken when it cools?
I have never added anything else to make it thicken. It definitely does thicken some as it cools.
This lasagna really impressed my in-laws! They said it was the best lasagna they’ve had. It definitely has a better taste when I make it the day before.
Thanks! It definitely gets better the next day!
I always just leave the lid off, or semi-off, until some of the liquid evaporates
That works!!
YUMMY!!! This is hands down the best lasagna I’ve ever made! I’ve never made it with making my own sauce but now I can never go back! Thank you for sharing this recipe! The only thing different I did was double the ricotta mixture and that wasn’t even on purpose. I was going to make two batches but accidentally use my ricotta mixture in one pan. Lol! This is absolutely delicious!
Oooh, I bet that was super cheesy!
I agree. I use fresh or log mozzarella. I use nutmeg in ricotta mix. Don’t skip fennel. Nothing but compliments from my friend from Italy. He says it is the best!
Wow, that is high complements. Thank you!! And I love the idea of adding nutmeg. I’ll have to try that, though I don’t think you’ll convince me on the fennel 🙂 Just a personal preference, I know many people love it.
My new favorite lasagna recipe! It was amazing with the turkey! Thank you for sharing!
The best lasagna I’ve ever made!!! Delicious!
So happy to hear this!
I made this today, and the meat sauce is amazing. I used sweet Italian sausage and very lean ground beef. I didn’t need to drain any grease. My only regret is not using my lasagna pan, it’s just a little larger but much deeper. I put a foil lined tray under the 9×13 pan I had the lasagna in, good thing because it did spill over some. My only tip is to spray the foil with non stick spray so when removing it you don’t take some cheese with it. Thanks for the great recipe. I’m looking forward to more from you.
Thanks for your tips!
Thanks for the tip didn’t even think about that!
I made the sauce yesterday and finished making the lasagna today and let’s just say it was a Big Hit!! Thank you!!
I made this today. Definitely looking forward to eating it later!
I so hope you enjoyed it! Let us know what you thought!
It was so amazing! Will definitely be making it again for sure!
Tomato acidity = heartburn for others so sugar will help to reduce acidity in the lasagna. 😉
So I prepared this yesterday for Father’s Day today and I’m confused on the cooking time. So today i need to sit it out until it gets to room temp before baking? And then 25 covered and 25 uncovered?
I’m sorry, we were away on vacation. I hope you were able to cook it as needed!
I’m confused too. It says 2 hours cook time but in the instructions it’s 25 and 25, which is 50
That includes the time it takes to cook the sauce. The recipe card template doesn’t make it easy to separate that out. Sorry!
So I made the lasagna tonight and it was superb! I ran out of mozzarella, my fault not yours, so I ended up using a cheddar/ monterey jack mix and it was still fantastic! Thank you for posting!
Sugar is not “optional” in homemade sauce. It’s necessary to counter the acidity of all of the tomatoes for a balanced sauce. You’re definitely not Italian! Lol.
And substituting turkey for the pork sausage? Whaaat? Ground turkey is a great sub for ground beef but nothing beats real Italian pork sausage. These things are a pretty big deviation from the original recipe. It still will taste good to non-Italians but definitely isn’t “The Workd’s Best”! My Nonna would roll over in her grave if I made it your way. 😉
Well, I use turkey instead of pork because my husband has diverticulitis and pork irritates it. So I’d rather be able to enjoy lasagna with him than use the pork. But keep making it how your Nonna did. If hers was so good, why were you looking for other recipes on the internet to criticize?
Wow! It appears you were too sensitive in your last comment. I looked at your recipe to compare it to mine and to refresh my memory on cooking time. I started to print. off your recipe, but I think your last comment was tacky, so I’ll rely on my cookbook.
Sorry you feel that way. This recipe has a ton of comments, so I am honestly not sure which one you are referring to. I always try to be kind in my comments so perhaps I had a bad day or had just dealt with a string of rude comments myself and was frustrated. We do tend to get a lot of those and every once in awhile one just hits me the wrong way. Enjoy your lasagna, whatever recipe you use!
To each their own. Feel free to leave it in.
I haven’t made this yet, but have read every word of the post and recipe. Looking forward to trying it! Thanks!
In tomato based sauces, I always add a little brown sugar. Gives it a different flavor than regular granulated sugar. My awesome sister in law taught me that. Just a suggestion 😎
I agree, a little sugar is a must, but I choose brown sugar, gives a different flavor 😎
Please adjust the baking time in the instructions. At the top it bakes for 2 hours but, unless I’m missing something, you bake covered for 25 minutes; bake uncovered for 25 minutes and cool 15.
Sauce tastes delicious … mine is still in the oven. Thanks Rhonda
That is the total cook time, which includes making the sauce and baking the lasagna. Hope you enjoyed it once it was done baking!
Thank you for the clarification…lasagna was a huge hit for my dinner guests and my husband and I have enjoyed leftovers!!! Definitely a keeper in my recipe box ♥️
Awesome!! And yes, I wish the templates did allow for separating the different parts of the cooking time, but it just adds it all up. Maybe someday!
You literally copied food wishes why not be authentic
I have never heard of Food Wishes. I just looked it up, and since that recipe calls for mushrooms, marinara sauce, and completely different amounts of every ingredient, I can guarantee you that it is not copied.
We took your advice and made two at the same time; one to eat immediately and the other to freeze. The first one came out so yummy and I’m excited to dive into the second later this week. Any recommendation on how long it should thaw in the refrigerator after freezing?
So glad you enjoyed the lasagna! They do take quite some time to thaw. You could probably pop it in the fridge a couple days before, or at least the morning of the day before you plan to eat it. Worst case is that it takes a little longer in the oven, just be sure to leave it covered a little longer so it doesn’t brown too much on top.
Goodness, people can be so critical! With that being said, because of all the positive comments and the option to ignore them, I am planning on making this for my extended family today. I AM Italian, and think this looks amazing! Any good cook knows there are many variations of any given recipe, and we have the freedom to customize any way we like. Keep posting yummy food, I will continue to follow😁
Love, love, love this recipe! I use one pound (regular roll) of Jimmy Dean Regular and one pound of Jimmy Dean NOT sausage in place of the turkey or Italian sausage. The sugar helps balance the heat and the tang/acid of the tomato sauces. For some people tomatoes tend to be acidic in their tummy. That is the purpose of the sugar. ?
Thanks for letting us know about your substitution!
I learned from someone who use to cater and they add carrot chunks to the sauce then remove them. Sweetens and reduces the acid. I have since just fine shred carrots into the sauce and it gets a boost of vegetable in there.
Great tip! I love it!
Yes this is the best ever! Yummy.
Made this recipe last night and it turned out great! Used over a lb. of ground beef and reduced italian sausage to .75 lb. Didn’t have crushed tomatoes so used diced instead. And used part provolone in place of some of the mozzarella since that’s what I had on hand. Very tasty! Also, I did need to add about 3/4 cup more water for the no-boil noodles, for fear of the dish coming out too dry, and that seemed to do the trick. 🙂
The only thing I’d change is using boil ahead noodles! My oven ready ones were really thin and got lost in the sauce kind of. Otherwise, it was absolutely delicious!
Yes, I suppose the noodles are a preference thing, but ao glad you loved it!
I love this recipe. Question…seems I don’t have enough sauce or cheese mixture to cover everything. What am ai missing????
I am not sure. I actually made this on Sunday and had extra sauce. Be sure to follow the amounts I list for how much sauce to put in each layer. And the cheese is just divided by the number of layers.
I have made this recipe so many times and I ALWAYS have extra sauce so I hold onto it and make spaghetti a few days later.
Such a great idea!
That’s exactly what I do, is save the leftover sauce to make spaghetti the next day. This recipe is such a family hit at our house. The meat says smells and tastes amazing. I use 1 lb of beef and 1 lb of Italian sausage, and OMG. Truly one of the best!
This is the modified recipe from Creamette back of box circa 80’s. They did not use Italian Seasoning or Basil. 1 lb Hamburger, 1/2 lb sausage.
Interesting to know. I think it has gone through several different people and ben adjusted along the way.
I have been making this for years. Everybody raves about it!!
This lasagna is absolutely wonderful!! I added a few things to my sauce like fresh mushrooms and green peppers. The added veggies make it more robust and extremely tasty. This is my new go to recipe whenever I make lasagna or spaghetti sauce. Thank you so much for sharing. ?
My favorite lasagna recipe!
Made this for my family exactly as your recipe calls for except regular pork italian sausage, and it was delicious! Everyone enjoyed it! Love the no boil lasagna noodles!!
Looks delicious going to be trying it this weekend If I use fresh noodles do I have to cook them?
Yes, you do have to cook the noodles as per the package instructions.
Yes if you make your noodles from scratch, as do I on occasion, you do not have to boil them to just al Debye before baking.
Can I Freeze? If so, what temp and for how long should I cook it after freezing?
Yes, you can definitely wrap it tightly and freeze it. If you freeze it unbaked, thaw it in the fridge, then bring it to room temperature and bake according to the recipe. If you want to pre-bake it, I’d suggest only baking for the first 25 minutes. You can then bring it to room temperature and complete the baking process uncovered at 375°F for about 30-35 minutes, or until it is hot in the middle.
Can I use cottage cheese instead of ricotta
Cottage cheese tends to have larger curds and more moisture. I’d guess it would be fine, but I have never made lasagna with cottage cheese, though I know some people prefer that.
I love this recipe and I have made it several times. I do 2/3 part ricotta and 1/3 part cottage cheese. I love the taste, texture and added moisture.
So glad that you enjoy this recipe and have adjusted it to your preferences!
Hi, is the recipe for one casserole, so if making 2 I should double?
Yes, you will need to double to make two.
I have made this recipe in the past and it was great! I used the noodle that you have to boil. This time i am using the no boil noodles. My question is : can i assemble today and then bake tomorrow using the no boil noodles?
thank,
Yes, you can do that!
Can I use sweet Italian sausage in place of turkey sausage? Also can I use dried parsley?
Yes, you can use Italian sausage (sweet or spicy is your preference). And if you use dried parsley, reduce it to about 4 teaspoons.
I made this recipe about a week ago and it was amazing! I added mushrooms to the sauce. I let the sauce simmer for 3 hours before I assembled the lasagna and baked it in the oven.
Everyone loved it!
Personally, I think mushrooms make everything better, so sounds fabulous to me!
Amazing recipe! I’ve always wanted to make a lasagna on my own rather than using the classic Stoufers lol. I was very proud of the outcome! Absolutely delicious. I also added mushrooms.
If I assemble this ahead of time and I put it in the fridge will the cook time be the same the next day? Or is it better to cook it the same day and reheat in the oven?
You can do either. However, if you put it in the fridge, you will want to let it warm up a bit, and it will probably take longer to heat through. It depends on exactly how cold it is, but maybe another 20 minutes or so.
Do we use the dry ‘shaky pizza style’ parmesan cheese or the bag parmesan (like mozzarella)?
I use grated parmesan cheese, so I guess that is what you refer to as the “shaky style” 🙂
It is AMAZING ever.single.time!
Thanks so much! We always think it’s a hit too!
Can I make ahead and put in fridge for the next night?
Yes, you can do that.
I have made this several times and shared your link with several of my friends. They all say it is the best lasagne ever!
This is an excellent lasagna recipe! I did add 1/2 cup of cottage cheese to the Ricotta mixture! Delicious! It will be filed under my “Favorites”
I am so happy that I found this recipe! It is the most delicious sauce that I have ever made. My family loved it so much. It will be my new go to sauce.
How many layers of noodles do you end up having?
It is a total of four layers, the bottom and top with two laters of noodles and fillings in the middle.
I ended up using only 9 noodles. I think there is a layer missing in the directions. Wondering if Heather ended up with 3 like I did!
ive made this for the past two plus years and it is a favorite recipe thank you! not all who try, post! 🙂
Hello, I’ve made this recipe 3 times now and my mother-in-law has asked to have it for her Mother’s Day dinner. A fabulous recipe, and consistently amazing. Thank you so much for sharing it.
I’m so happy to hear that you like the lasagna, Heather. It’s one of our favorite dinners, too! Thank you for your comment and for rating the recipe. 🙂
I was so afraid to make lasagna from scratch. I tried a recipe a few years ago. And it was awful lol. So today, I asked my husband what he would like for dinner. He said Lasagna!!! I scrolled through recipes on Pinterest and I found yours. OMG! I cannot thank you enough! I have never ever tasted something so rich in flavour. The cheese blending with ground beef and sausage. Everyone had two servings and wanted more lol. I will be making this again and again.
I am SO happy to hear that everyone enjoyed the lasagna, Michaela. It is so nice of you to leave a comment and rate the recipe. Thank you so much!
I’ve made this lasagna twice now and it’s absolutely delicious! It will definitely be my go to recipe from now on. I did make a couple changes to the recipe; I added a bay leaf to the sauce, reduced the salt to 1tsp and sugar to 1Tbsp, and used hot Italian sausage for a little extra kick. Also I don’t drain my browned meat, just add the ingredients straight to it and reduced the water in half. It’s a trick my grandmother always did when making her homemade sauce and it adds a whole other flavor depth to the sauce.
Thank you for sharing your recipe!
I’m so glad you enjoyed the recipe, Katie. Thank you for your comment and for rating the recipe! P.S. Grandma knows best! 🙂
Has anyone added a bay leaf to their sauce? I’m hoping it’ll just enhance the flavor and not change it drastically since I have made your lasagna time and time again and I absolutely adore it but I had some extra bay leaves laying around and thought why not!
Hi Alyssa,
Adding a bay leaf to the sauce is a great idea! Some people don’t care for the flavor, but bay leaf is used in a lot of Italian recipes like lasagna. I’m happy to know that you enjoy the recipe!
I am making it now & wish I would have thought of that! I like a more intense flavor and usually increase the amount of spices in a recipe.
Hi in the video it looks like he used 2 cans of 28 oz crush Tomatoes but in the recipe it says one ?
The recipe is correct. It might have just been the editing in the video.
I’ve made this many times and it really is the best lasagna recipe I’ve ever made. Its my son’s favorite! I’m wanting to make it for company this weekend and my nephew has an egg allergy. I’ll look for egg free lasagna noodles but what sub can I make for the 1 egg it calls for? Suggestions?
I’m so happy to hear that you love the lasagna recipe, Christy! As far as an egg replacement goes, I haven’t made the lasagna with one, but I know that a lot of people make a “flax egg” as an egg replacement in baking. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Then, use just as you would a regular egg.
I hope that works for you!
Tastiness is worth spending hours and Lasagna is one of the best cuisine ever 🙂
– Natalie
I cooked this for family and it was a big hit. I would like to cook it during the Christmas holidays, but want to make it ahead of time.
Would you suggest baking it first and then freezing it or freeze it unbaked and then cook it after thawing.
Thanks!
Hi Rachel,
Either way will work, but if were me, I would bake it first. Let it cool completely, then wrap the pan in plastic wrap with a layer of aluminum foil over it. Thaw it in the fridge that way and put it straight into the oven with the plastic and foil on it. About half way through the reheating time, remove everything and finish heating it uncovered.
Great recipe, making it ahead for Christmas dinner!
I’m so glad you enjoy the recipe, Cheryl. Thank you for your comment and for rating the recipe!
How many layers on noodles are there? 3 or 4?
Hi Lisa,
There are 3 layers of noodles in the lasagna.
Is each layer 4 noodles?
Depending on the size and shape of the noodles. The standard ones you boil, yes it’s usually 4 noodles. The no-boil ones are sometimes a different shape and size, and those usually take three. You just want each layer fully covered.
Delicious!! Meat sauce is the the absolute BEST!!. I let it simmer for two hours. It turned out great. I will definitely add this to my dinner rotation. Thanks for the awesome recipe Brianne!
I’m so happy that you enjoyed the lasagna recipe, Cindy!
I think your salt measurements are off. Say teaspoon in the list of ingredients but then it says tablespoon in instructions
Thank you, I corrected it. It’s 2 teaspoons. The original recipe I based this on used 1 Tablespoon, but I find tat is too much for me personally.
Tried this recipe, doubled the ricotta. Ysed ground chicken and turkey sweet italian sausage. Delicious!
I’m so glad that you enjoyed the recipe, Jan. I appreciate you rating the recipe, too!
Could I substitute the 1/2 of water for red wine. I made a recipe years ago that had red wine and I’m unable to find it but your recipe sounds too yummy to pass up.
I’ve never tried to substitute wine into the lasagna recipe, but I can’t think of a reason that it won’t work, Britt. Good luck and let me know how it turns out!
Do you think it would be okay to leave the sauce cooking in a crockpot all day while I work? It would just be easier for me to make it the night before, and leave it on low in the crockpot while I work.
I haven’t tried it, but I would think you could leave it all day in the crockpot. I have actually made the sauce a day or two before and then put the cooked sauce in the fridge. I assembled the lasagna with the cold sauce and just gave it a little longer in the oven. This recipe is pretty flexible.
Do you have any advice for halving the recipe to make two 6 serving size lasagnas? What size pan should I use (an 8×8)? How long I should cook it for? (It’s just my husband and myself. And I’m the only one that eats leftovers.) Plus I’d like to make some for a friend. Thank you for this amazingly awesome post!
I haven’t tried it myself, but you could probably split it between two square pans so you can freeze one. It freezes well both before and after it is baked, so you can also bake the whole thing and freeze individual servings to just warm up when you want it. I’d try baking it for 15 minutes covered, then another 15-20 uncovered.
In the directions it calls for fennel seeds that are not listed in the ingredients. If it needs fennel seeds how much?
Sorry about that! I added it to the list. The original recipe calls for 1/2 teaspoon. I accidentally omitted it because I usually leave them out. For my taste, it gets enough from the sausage, but some people like more.
I adore this lasagna. I’ve been making this recipe for years and somehow lost my recipe. I was distraught till I found yours which is exactly the same! You saved me! Just an aside though, your ingredient list doesn’t include the fennel seeds. It’s in the directions to put them in (vital ingredient in my book) but it’s not on the list. Thank you!
So glad to help you out. The original recipe calls for 1/2 teaspoon fennel seeds. Sorry about that. I always leave them out because I don’t love fennel so find for my taste it gets enough from the sausage.
I am making your lasagna right now and it smells amazing! I don’t see fennel in the list of ingredients,but it’s mentioned in the directions. How much fennel seed should be used? I crushed about 1/2 tsp since I wasn’t sure.
The original recipe called or a 1/2 teaspoon, but I’ll be honest I usually leave it out. I don’t love fennel and find the sausage gives enough fennel flavor.
I am making this for dinner tomight. The sauce is very flavorful! WOW!! There are a few mistakes in the recipe. Maybe I missed you addressing them. There are no fennel seeds listed in the ingredients but they are used in the directions. Ingredient list says 2t of salt and the directions say 1T. Both of these are easy fixes for an experienced cook. Thanks for the delicious new recipe. Sauce will definetly be added to our rotation.
Thank you so much for bringing the recipe errors to my attention, Troy. I’ll make sure that the recipe is updated. I’m so glad that you were able to make and enjoy the lasagna!
Hi Brianne!
I wanted to try making my own lasagna and decided that your recipe looks the best!
I just wanted to know if I should chop the sausage before I cook it or not, because they usually have a casing and would just break apart?
Can’t wait to try this tomorrow night!
I usually slide it out of the casing and cook it like ground beef unless you can find bulk sausage that isn’t in a casing. Enjoy!
your recipe does not specify how much fennel seeds so what would you recommend?
Hi Laura,
I use about 1/4 teaspoon of fennel in the lasagna recipe. If you like the taste of fennel, you can certainly use more.
Love this lasagna recipe simply because it makes a lot of sauce. With just two of us now we cannot finish off a pan of lasagna in one sitting. I always have to open a jar of pasta sauce for leftovers. Not so with this recipe. It stayed perfectly moist. One tip I learned years ago when using regular noodles is to boil some water, pour them over your noodles & let them sit in a pan for an hour or so. No more broken noodles.
I love your tip for cooking noodles, Delilah. Thank you, and I’m so happy you enjoyed the lasagna!
Can I make this 2 nights before I cook it? If so, how should I store it and how should I bake it?
You can definitely make the lasagna ahead of time, Jenn! I would just store it in the refrigerator and reheat it covered with aluminum foil at 375 for 30 minutes or so, then pull off the foil and continue heating it until the cheese get bubbly.
I have made this several times following the recipe exactly. I made with boil and no boil lasagna noodles and it is wonderful. When using no boil noodles make sure they are totally covered up with sauce or they will not bake properly and be dry.
I’m so glad to hear that you like the lasagna recipe, Dianne. You are absolutely correct about the no boil lasagna noodles… they get very dry if they don’t have any moisture to soak up during the cooking process.
Cant find the actual recipe.??
Paige, the recipe is at the bottom of the World’s Best Lasagna post. I had some issues with my website on the day you viewed the post, so it’s possible that it was missing at that time, and if so, I sincerely apologize. You should have no problem finding it now. 🙂
I plan on making two of these tonight and would like to freeze one for an easy dinner later. What cooking temp and time do you use after freezing?
Hi Maggie,
I would let the lasagna thaw out before reheating. The water that accumulates will actually help to rehydrate the lasagna noodles. Reheat the pan well covered with aluminum foil at 350 F. for about 25 minutes. Then remove the foil and continue heating for another 10 minutes, or until the lasagna is hot and bubbly. Enjoy!
Looks Amazing! this year for Christmas I am making lasagna. I took out my late sisters Infamous lasagna recipe and the ingredients are exactly the same as this world famous lasagna. growing up Italian and in New York we couldn’t go out and play on Saturday mornings until after we helped our dad make the sauce meatballs and macaroni for Sunday’s meal. I’m so looking forward to making this recipe.
What a fantastic story, Christina. I hope everyone loves the lasagna recipe!
Hello Brianne,
Could you make this lasagna the day before, refrigerate, and then cook in the oven the next day? I want to make it for Christmas Eve dinner but don’t want to spend my day cooking this.
Thanks….
Lenore 🙂
Hello Lenore,
The lasagna can definitely be made ahead, refrigerated and cooked up to 2 days later. Enjoy!
Woohoo!!!! Thank you…..
I don’t know if this is the “world’s best” lasagna but it sure was delicious. The sauce definitely made it and I will be making this again!
I suppose the term “world’s best” does leave room for interpretation. I’m glad you enjoyed it though. 🙂
Outstanding recipe! The sauce alone is one of the best I’ve had. I use San Marzano tomatoes and simmer it for 3 hours. Thanks so much for sharing this great Italian classic!
I am so thrilled that you love the lasagna recipe, Scott. Thank you!
I’m not sure who posted this “1 of 5 star” review, but there must have been a mistake. I love to cook, and I typically take a base recipe and make it my own (not a complete revolt of the original, but to my own taste). This recipe is DELICIOUS. My only real change is that I like a little spice, so I sub the sweet Italian sausage for a pound of “hot”/spicy Italian sausage. I use a 1:1 ratio of lean (90:10) ground beef and spicy/hot Italian sausage and I use all fresh herbs instead of dried. Other than that, I do this to the letter. It is AMAZING. I have had nothing but compliments. I serve with homemade garlic bread and Italian style green beans w/ a touch of butter, garlic, red pepper flake, S&P. I recommend starting with the original recipe and figure out what makes it best for you, because this is a great recipe. Thanks for the deliciousness!!
Thank you for your nice review Lindsay! I am so happy to hear that you enjoyed the lasagna recipe.
Please advise what substitute I can make for Italian sausage. Pork or chicken?
I’ve used pork sausage, chicken sausage, and turkey sausage. Any will work.
I tried this and found it so easy to follow and so delicious! Thank you for sharing!
So happy you enjoyed it!
Hi! I had a quick question. On the oven ready noodles. Do u add the water/milk the pan like the box says to? I’m am so excited to try this recipe. I am making it as we speak!!
I am sorry I didn’t see this sooner. We were busy doing family things this weekend. But no, I don’t add anything additional to the pan.
Can I add bacon to this lasagna dish? My son wants bacon..
Sure, Juana! If you’re going to add bacon, I would recommend cooking it first so that the grease doesn’t soak into the lasagna as it bakes. Enjoy!
Made this last Sunday. It’s delicious.
Thanks for sharing!
I’m so happy to hear that you enjoyed the lasagna recipe, Marilyn!
Could I switch out the lean beef for turkey? Or will it taste gross with the sausage?
You absolutely can substitute ground turkey for ground beef in this lasagna recipe. It’ll be even healthier!
Whenever I make a lasagna the ricotta is always runny,,,,any help please
Hi Debra,
I’m sorry to hear that you’re having problems with the lasagna filling being runny. Be sure to drain your noodles well before assembling the lasagna, and maybe even cut back on the amount of sauce you use. I hope those tips help!
This lasagna was amazing. I put the cooked meat in the crockpot with the sauce ingredients and Simmered several hours on low. Probably one of the best things I’ve made!
I’m so glad that you enjoyed the lasagna recipe, Sarah!
I made your recipe and really liked it, I ended up with three layers of noodles. Does yours have three layers of noodles? I just see that you said repeat but the recipe calls for 12 noodles. I have reread the instructiions several times to see if I missed a layer somewhere lol but I just see repeat layers. I used the wide no cook noodles 4 per layer. That gave me 3 layers. Its cooking now. I soaked the noodles in the sauce prior to placing them on the meat sauce. The first time I made this recipe It was a little dry and tough but the flavor was delicious. I improvised also on the sauce I can of spaghetti sauce 1 can of 15 oz Italian diced tomatoes and two cans of tomato sauce. 1 lb of ground beef, I lb of Italian sausage, and 4 diced up andouille sausages precooked first. everything else the same. I hope you don’t mind my sharing. so I take full responsibility if it doesn’t turn out due to my changes.
Hi Jan!
I’m glad that you enjoyed the recipe, and I bet the andouille really amped up the flavor. Great idea!
When I make the lasagna, I use 3 noodles per layer, because they tend to expand a lot. That’s how I start with 12 noodles and end up with 4 layers. I think 3 layers is perfect, though. 🙂
I had skinnier noodelles and came out with only 2 layers and u ran out of meat. I also had to increase to 2 cups of meat sauce per layer:(
I’m sorry to hear that the recipe didn’t turn out perfectly for you, Jenna. I hope it still tasted good! 🙂
Am I correct…you do not drain the cooked meat before adding the additional ingredients for the sauce?
Honestly, it depends. If I used lean beef and turkey sausage, there isn’t much to drain. But if it does look greasy, I will drain it.
Next time I will double the ricotta filling. I feel there was t enough.
I think that would be a delicious change to the recipe, Karen. Happy eating! 🙂
I have been making this recipe since 2010. It’s John Chandler’s recipe that I found on allrecipes.com
I don’t know John but I think he should get some credit for this great lasagna recipe since it is his. This recipe on this website is exact copy as his recipe. He shared for everyone to enjoy, I think it’s fair he get credit for it.
Thank you for pointing that out. There is a link back to the original recipe, but I will make note of the creator. Thank you. Also, while it is his recipe, I did make notes of my changes, as that is how I make it.
Travis, your comment, while probably most credible, would probably have been better sent to Brianne as private message. Just my opinion.
Thank you, Connie. It’s all good. I first posted this recipe when I just started blogging and since then have learned more about the correct way to credit people for recipes.
I JUST made this, and it was actually the best lasagna ever. It was my first time making lasagna, and I am blown away by how well it turned out. I served it with fresh garlic bread. Thank you so much for this recipe!
I am so happy to hear that you enjoyed the lasagna recipe and that it was easy for you to make, too. Thank you for your nice comment, Rachel!
If I were to freeze this lasagne unbaked, should I let it thaw before baking it later? Thank you. I’m looking forward to this meal.
I would recommend thawing it. I have not tried baking it from frozen, and I would worry it would dry out before the center is hot.
Bake at 350? It does not say. Thanks!
Elizabeth, the oven setting is 375 F. It’s shown next to number 7 in the cooking instructions. I hope you enjoy the lasagna recipe!
Way too many pop up ads in this recipe, I will try to find another version.
Are you on a desktop or mobile device? That will help me understand and determine if I need to work on something with my ad company. Thanks!
Hi! I was on my phone, it’s much easier on my laptop.
Thanks
Thank you. I will look into it.
This recipe was really good. I omitted the fennel seed as well and added 2 table spoons of smoked paprika and a teaspoon of nutmeg as well as some spinach on the last layer. Thank you for the recipe!
I’m so glad that you enjoyed the recipe, Theresa!
I love the way you writes the post with lovely tips and detail explanation. Great recipes!! Thanks my dear.
This recipe is awesome and approved by everyone in our family of 5! I’ve made it fresh every time so far, but am going to freeze one to help during my recovery from my upcoming surgery. Do you recommend defrosting first, and for how long? How much added baking time do you suggest? Thanks so much and take care.
We’re glad to hear that you’re enjoying the recipe, Heather, and we hope that your surgery goes well.
We recommend that you transfer the lasagna from the freezer to the refrigerator at least 24-48 hours before you want to reheat it. You’ll want it to be completely defrosted to prevent any cold spots in the center. Reheating shouldn’t take much longer than the time shown on the recipe. You may want to add an extra 5-10 minutes to the cooking time before uncovering it.
Wonderful… this sounds sooo good! perfect recipes I’m trying this for sure!
The sauce for this is absolutly amazing! I am wondering if you could use the same sauce for a Meaty Spaghetti?
Yes, I have frozen extra sauce to use for pasta!
This was my first time making lasagna and it was incredible! It was so good the sauce was perfect! I’m never going back to stouffers lol
I’m so glad that you enjoyed the lasagna, Kerstyn!
Well…. this is a big anouncement, you made with the comment “world best ladagne”….big smile
The verry best Ladagne made my Grandma…..
But i will give you a chance for the 2.place… will try your lasagne and then we will see….
I was diagnosed with Celiac’s about 4 years ago. I made this lasagna last night using Tinkyada gluten free brown rice lasagna noodles. The only other changes I made was doubling the garlic and adding a pinch of cinnamon to the sauce. I remember eating regular lasagna, both homemade and restaurant, and I have to say this gluten free version I made was literally THE BEST LASAGNA I HAVE EVER EATEN. And my boyfriend said the same thing and he can eat gluten!! I got the Tinkyada noodles at my local health food store. I’m pretty sure they carry them at Wegman’s too. Thank you so much for posting this amazing recipe, it will be my go-to recipe for lasagna in the future.
I will have to look for those noodles! So glad you liked this. And that you added more garlic – I tend to go light on the garlic to save my stomach 🙂
Just want to commend you for a great lasagna recipe! I used it to make my first lasagna ever and have made several plates by now and I can’t get enough of it! My family loves it! Thanks!
I’m so glad you love it! Hope it’s your go-to recipe!
If you really love lasagna and want to try the very best and get to Italy, since I doubt it’ll be very easily found ready-made in the U.S., seek out one made the way my cousin in Italy makes it…with 12 layers of soft thin homemade lasagna noodles layered with béchamel sauce, cheese and meat sauce. The very best is baked in a wood-burning pizza oven as she does with hers. It’s out of this world!! I did find one just as good in Florence, but not in most other touristy restaurant areas in Italy.
I did a quick online search and found this recipe that you can try at home for the next best thing…http://www.epicurious.com/recipes/food/views/lasagne-bolognese-51193620
I imagine that it is spectacular!
This recipe is delicious! The sauce is fantastic but if you brown the meat and then simmer the sauce for 1-2 hours you’re left with some pretty overcooked pieces. I’m making my sauce tonight and just adding the meat raw. It’s going to be super yummy! Great recipe!
This is wonderful and it did really stay stacked up when serving. Like others, I used diced tomatoes, along with the paste. I tried half cottage cheese, that I let dry on paper towels in the fridge for an hour or so, and I slathered Ricotta on the no boil noodles like peanut butter on a cracker. Since I couldn’t decide between Ricotta and Cottage, I went with both! It was delicious, and enormous and got raves from all who sampled the leftovers as well.
I made this yesterday. It was indeed the World’s Best, and although it took awhile, I simmered the sauce for just over two hours, it was very easy. I was so proud of myself. Like others I decided to split the ground pork into 1/2 sweet and 1/2 hot. SPOT ON! Thanks!
I just have to say that I made this last night and this was so delicious!!! I didn’t even let the sauce simmer long before assembling and it still tasted fantastic. This was also my first time making lasagna. Thanks for posting this!
You can assemble your lasagna casserole ahead of time — say, the night before, or in the morning — with uncooked regular lasagna noodles. Just increase amount of sauce a little and refrigerate. Add some extra time to bake, since the lasagna is cold. It comes out perfectly fine!
Definitely!
Funny, I just across this recipe and it’s been on my fridge since last night to go into the oven in about two hours today. It really is delicious if anyone is wondering.
Do you think your sauce would make a good spaghetti sauce? I made this recipe BTW and the lasagna was amazing! I got compliments from everyone that had it.
I just finished making this recipe for the second time. I can’t wait to dig in again!
Thanks for sharing the recipe.
I am making this for the second time tomorrow! I can’t wait to dig in. The boyfriend loves it too.
Thanks for sharing!
World’s Best? How can you beat it?? I have never made lasagna using no boil noodles, that makes it so much easier! My Italian grandmother would spend all day in the kitchen making a lasagna, can’t wait to try your recipe! Looks wonderful! Nettie XXOO
It really doesn’t get much better!
I made this lasagna on a quiet Sunday night, and let me tell you!!! Both my husband and I were so surprised at how delicious it turned out! Yum! We are newlyweds, so this recipie is definitely going down in history as a “family favorite”! Thanks so much for sharing.
Awww, I love that! I hope it is part of many family meals for years to come!
I don’t have a Dutch oven, will a big pot work as well? Also, are you supposed to drain the meat after cooking?
A dutch oven is basically a big pot, so you are good! And yes, drain the meat if there is a lot of grease.
This looks fabulous. I’ve never made homemade lasagna, so I hope I’m not going to be in over my head. I have a few questions. I don’t currently own a Dutch oven, will a big pot work as well? And are you supposed to drain the grease from the meat? I’m not much of a good cook, but am trying my hardest to branch out and try new things. So no laughing at my questions lol. Thanks!
This is the best meat sauce ever. But I tried using the whole wheat noodles and it was not so good. I even added salt to the water, which usually works for us. But this time not so much. But I am not sure what went wrong with the Riccota cheese mix? It came out dry. I will try this again with regular noodles. Any suggestions for the Riccota mix?
Hmm, not sure about the ricotta, as I never had that problem. I usually use the no bake noodles. Maybe you can add some of the cooking water to thin out the sauce to keep the noodles more moist?
I have this baking right now, and it is the first lasagna I’ve ever made! Hubby wanted lasagna, so I made a double batch (it is his fav food, so I am freezing one for later). I may be missing something, but I only used 6 pieces of lasagna per pan… Am I missing layers? It says to only repeat the layers once (there isn’t enough ricotta mixture for more than 1 repeat). I also see 4 layers of noodles in the picture.
Can you clarify on the layers more as to how to get enough noodle layers?
I am so sorry I missed your questions! I have a layer of noodles on the bottom, the first layer of the fillings, noodles, the second layer of fillings, then noodles on top, just topped with sauce and mozarella, not all of the other fillings.
Heard a neighbor had to go to the hospital urgently. I quickly searched for a good lasagna recipe to make for the family.
I made this lasagna and took it over. We all sat down to eat adn the compliments started coming in! This is a delicious recipe! Fantastic blends of seasonings!
Judy
Oh great, I’m so glad this recipe helped comfort people in a time of need!
I’m assuming you drain the grease form the meat before adding the crushed tomatoes and tomato sauce? I;m making this now and it doesn’t say to drain the meat.
Yes, I guess I usually use very lean beef or ground turkey, so there isn’t much grease.
I am making this tonight! The sauce is simmering as I type and smells amazing!
I added some puréed spinach to the sauce for my picky 2 year old.
Can hardly wait for supper tonight…thank you!
Great idea!!
This recipe looks great! I think I may try half hot and half sweet Italian sausage to give it a kick. When you make 2 at a time, so you just double all the ingredients?
Yup, just double everything and get a REALLY bit pot!
i made this tonight, it was soooooo good, thank you.
The hardest part of this recipe was smelling it. All. Day. Long. Lol!
Ha! So glad you liked it!
Made this lasagna today for my Hubby’s birthday. He absolutely loved it and so did I!! He said it tastes better than his mom’s!! Shhh, I won’t tell her!! Lol This Lasagna is truly the World’s Best Lasagna!!!
Hahaha, your secret is safe here!
I’m making this right now, and I have to say, the sauce is phenomenal! Can’t wait to try the finished product!
Isn’t that sauce amazing?! I need to make it again!
I wanted to make my mother’s lasagna recipe for a party, but I couldn’t find it anywhere. She passed away 9 years ago, so I couldn’t ask her either. But I saw “world’s best lasagna” and figured this has to be close, since everybody LOVED my mom’s lasagna. Well, this recipe is almost exactly what I remember my mom making. A couple minor changes here and there (I don’t think she added sugar and she used half hot italian sausage), but I think just about everything else is the same. Thank you so much for helping me recreate a favorite from my childhood!
I was looking for a good lasagna recipe and came across this one (THANK GOD) it was amazing my family loved it! the only change i made was adding mushrooms to the meat sauce it was perfect thanks so much!
If I freeze the lasagna before baking, what temperature and for how long should it bake from frozen? Thanks!!
I am making this for Christmas dinner. What are the suggested changes? We are making it for about 8 people.
I don’t think you have to change anything! It makes a lot, so you may have leftovers, but there is nothing bad about leftover meatloaf 🙂
Do you drain the meat before adding tomatoes?
Yes, is there is a ot of excess liquid or grease. Sorry for not clarifying.
I made this last night for a dinner party and it was a hit! I made the suggested changes as well and it turned out fabulous! It even tastes great the day after making it. Thanks for sharing!
That is probably the best thing about lasagna! So glad you enjoyed it!
I just have to say – I made this today for dinner (and to freeze the remainder since I’m 38+ weeks pregnant!) and man was it good. My husband LOVED it. I made the changes you suggested… and it was perfect. Thanks for sharing!!
So glad you loved it! It’s been awhile since I made it, and I must change that! 🙂
I have tried to make lasagna many times with many recipes and while each came out good, none compared to this one! It is now my favorite, it was excellent! Thanks for sharing !
Oh I am so happy. Itis definitely tried and true.
I made your “World’s Best Lasagna” for my brother-in-law’s birthday last night and he as well as everyone else there, and they couldn’t stop telling me how delicious it was. Kudos to you for sharing this excellent recipe. Thank you.
So glad you loved it!
This recipe looks great!! Have you ever prepared it the night before and refrigerated it until the next day? If so, how has this affected your cooking time?
Yes, I do that all the time. I’ve even frozen it before baking. Either let it come to room temperature, or bake a little longer, till it is hot in the middle.
Do you have to add any extra sauce to keep it from drying out or does it do ok without that?
The recipe makes quite a lot of sauce. I actually haven’t made this in awhile, but I don’t recall ever needing extra sauce.
I’ve made this several times now. I absolutely love it! It was my first time ever making lasagna. I also like to make a small (loaf pan size) lasagna since I always have plenty of sauce. I double the ricotta cheese part too…because it’s creamy deliciousness! Yum! I have brought it to work a few times and it always gets destroyed. Thanks for the wonderful recipe!
Thank you for rating the recipe and your nice comment, Tiffany. I don’t blame you one bit for doubling up on the ricotta cheese, either. SMART MOVE, because yes… creamy deliciousness!
Your lasagna looks amazing! I think I’ll try it out today.
My Omi (dad’s mom) used to make the BEST turkey soup – it was the best treat. That, and these german buns with bacon and onion inside (called schpekuchen – and I know that’s not how it’s spelled!). I really miss those!
Sorry for taking so long to reply. Blog activity has been slow. I wish I could take credit for the recipe – just happy I could share it. Oh, those buns sound wonderful.
I want to try making my own lasagna and I think I’ll consult this recipe. Thanks for sharing!
Check it out – it is so good!
Try adding a little Asiago too…. yours is similiar to mine.
Debbie
Mmm, Asiago sounds like a great idea.
The secret to most “casseroles”, is just like meat… they need to “rest” before cutting into them. They will reabsorb some of the moisture and firm up a bit.
Yes, that does help with the “real” lasagna. With the eggplant, there was nothing to absorb the excess liquid. But then again, maybe I was just hungry, so I dug right in.
Brianne:
You should do a search online for gluten free lasagne noodles. They are out there.
Charlie
Yes, I haven’t looked for it, but I will have t try. Though getting in some extra veggies is never a bad thing, right?
Mullers and Barilla actually make gluten free, oven ready lasagna noodles. I like Barilla best, but they both are really good. But they are not available at all stores, not sure why not when most grocery stores have plenty of both name brands in other pasta choices. I am trying your lasagna recipe tonight for dinner, except I am using the Mullers lasagna choice instead. I think Barilla was out of stock.
Thank you for your helpful input about the gluten free pasta, Wendy. I hope you enjoy the lasagna recipe!
mmm that looks so good!
Thank you!
Morning Brianne!
I also have a to die for recipe, but I will definitely give yours a try :~D
I have an eggplant lasagne that I make all the time, and here is what I do.
I slice my eggplant into sheets, and then egg and flour them, do them up in the frying pan until crisp on either side. They are used for my layers in place of pasta.
Wonderful! The lasagne does not get sloppy, and it is so good!
Thank you for sharing
Have a Joyful Day
Charlie
That sounds good – wonder if it will work well with gluten-free flour.
Brianne:
I’m not sure, as I have never used gluten free flour.
The old saying goes “You will never know until you try”
I would give it a try!
Have a Joyful Day!
Charlie
Yep, it is worth a try.
I do love lasagne! I think the eggplant is a great idea! I have been working on gluten free pasta (from rice) and will let you know how it progresses!
Yes, do let me know. I have tried quinoa and brown rice pasta, but I haven’t seen gluten-free lasagna noodles yet.
I realize this is coming waaaayyyy after your post, but I had to share my gluten-free sanity saver: “Jovial” brand pasta!!! And yes, they DO make a fabulous lasagna noodle! (And even a genuine egg noodle yumm). Some chain grocery stores sell this brand, but it can be hard to find. I just make friends with the store managers and they order it if they can get it from their distributers. You can look them up at jovialfoods.com to learn more about their mission and their products. Have to say, I can cook this stuff up and even my gluten eaters rarely notice any difference. The lasagna is such a treat, and it freezes beautifully, just like the regular variety. Hope you can find it, and enjoy!
Great tip! I will look for it!
This really does look like an amazing lasagna. Will have to give it a try.
As for my favorite dish of my grandmother’s, I never got to try any of it! She always lived in Korea while I was in the States. Sad, I know, but lots of food bloggers post their grandmothers recipes so it works out! 🙂
Oh, and I bet she had some amazing recipes! Korean is one type of food I have wanted to try, but haven’t yet.
Hi Brianne, I just love love lasagna!! Thanks for sharing your recipe! I gotta have some today. 🙂
Well if you can make it here, I can give you a slice from my freezer 🙂
I’d have to say it was my Grandmother’s Lasagna with the vats of gravy and meat (sausage, pork, meatballs and brasciole!) I’m 1/2 Italian! lol This looks fabulous and eggplant is a great alternative. I also recently tried it with zucchini and it was amazing!
Oooh her lasagna sounds fabulous. I bet the sauce was incredible with the different flavors of all of the meats. I was actually thinking of trying it with zucchini, too.
This lasagna recipe looks amazing and could easily be the worlds best 🙂
If it isn’t THE best, then it probably ranks pretty high.
My grandmas Soft and fluffy sugar cookies with icing are hands down the most memorable food I will keep in my life
Oooh, that sounds wonderful!
There they are….I’m big into the food scene and Ms. Chubley asked if I would share them on our local talk show Indy Style
Very cool! And they sound and look delicious!
I tried clicking on the link but it was broken!! Darn because my grandma used to make cookies like this that sound familiar and it’s one of her recipes that I can’t seem to find so was hoping yours was working to compare!!
Hi Kelly. I’m so sorry that you weren’t able to get the link to Nathan’s cookie recipe. I went to the Wish TV website to see if I could find it for you but sadly, could not find it. It looks like the station takes down the videos after a while.
Meatballs. Italian grandmothers make lots of meatballs. At least, mine did.
Lasagna is always super yummy, but your’s looks soooo nice. I can never get my pieces to come out that perfectly. The noodles always slide off. What’s your secret?
Mmmm, another thing I have not yet perfected. I still need my ultimate meatball recipe! Well, this is a little bit of “food styling magic”. I cut it cold, then reheated in to microwave to make it gooey again. Shh, don’t tell! 🙂
I want to try your World’s Best Lasagna but my daughter has egg allergies. Do you think this recipe would be just as good without eggs?
The cheese might be a little “sloppier” but I’m sure it will taste good. Maybe you’ll want to cook down the sauce to get rid of some extra moisture or drain the ricotta.
I know secret to keeping your lasagna in one piece and not sloppy. You must let it cool fairly long to set up, before serving.
I too like the Barilla no cook lasagna noodles. But I do cook them slightly before use, because I find they dry out the Casserole too much. Plus they grow in size so much. You use way less noodles if you cook them half way first. I also like the no cook noodles because they are thinner.
Another secret it to cook it the day before, then reheat the day of serving. Seems to firm up the slices beautifully.
I also add parmesan and some mozzarella to the ricotta. Two eggs.
Ha, yes, I definitely let it cool then rewarmed for the photos!