This Homemade Lasagnais an easy, classic family favorite recipe! Delicious meaty sauce layered with cheese filling and tender pasta makes this the best lasagna recipe!
When you want a lasagna recipe that is not only delicious but easy enough to make on a weeknight, this classic, easy recipe makes the best lasagna! It’s a family favorite meal, along with other easy ground beef recipes – such as my Classic Chili, Spaghetti Sauce, Baked Ziti, and Stuffed Peppers.
Lasagna is one of my family’s favorite meals. They love this recipe so much that I keep it in regular rotation! While there are a few steps to make it, they are simple to do and result in the most flavorful, best lasagna! It’s so worth it!
Table of Contents
- Why We Love This Recipe
- Ingredients
- How to Make the Best Lasagna Recipe
- Key Ingredient Substitutions
- More Family Meal Favorites
- The Best Lasagna Recipe
Why We Love This Recipe
Easy recipe. Each step of the recipe is easy, uses simple ingredients, and every bite has so much flavor.
Meal prep favorite. This lasagna can easily be made ahead and stored in the refrigerator. It also freezes beautifully, making it a meal prep favorite!
Family friendly. The recipe, as written, can be adjusted based on your family’s preferences! Vegetarian – omit the meat and use mushrooms, etc.
Delicious lasagna starts with a great recipe and ingredients. Here are the ingredients and steps used to make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Lasagna Noodles
Meat Sauce – I use ground beef and Italian sausage, along with either my homemade pasta sauce or a favorite store-bought one, along with my Stone House Seasoning, basil, oregano, and a bit of tomato paste.
Cheese Filling – My filling uses traditional Parmesan and mozzarella cheeses, along with cream cheese, Greek yogurt, and an egg with freshly chopped parsley as an option. It’s creamy, cheesy, and absolutely delectable!
If you need to make certain ingredient swaps, see the Key Ingredient Substitutions section that I have provided, along with several Lasagna Variations to follow.
How to Make the Best Lasagna Recipe
To make lasagna, you’ll follow just a few easy steps. I’ve included the step-by-step instructions below.
Make the Meat Sauce. Cook the meat in a large skillet over medium heat. Drain the meat well. Stir in the Stone House Seasoning, basil, oregano, pasta sauce, and tomato paste. Simmer until the sauce has thickened, about 5 to 10 minutes.
Make the Cheese Filling. Lightly beat the egg in a mixing bowl. Add the cream cheese, Greek yogurt, 2 cups Mozzarella cheese, 1/4 cup Parmesan cheese, and parsley (optional). Stir to combine well.
Layer the Lasagna. Layer the meat sauce, noodles, and cheese filling into a 9×13 baking dish. Repeat twice. Top with the remaining 3 lasagna noodles and the remaining Meat Sauce.
Bake. Cover lightly with foil and bake for 40 minutes. Remove the foil and top with the remaining Mozzarella cheese and Parmesan cheese. Bake uncovered until browned, about 15 minutes. Rest for 10 minutes before cutting and serving. I like to serve this with a big house salad.
Lasagna Summary
layer 1: meat sauce + noodles + cheese filling
layer 2: meat sauce + noodles + cheese filling
layer 3: meat sauce + noodles + cheese filling
layer 4: noodles + meat sauce
[cover and bake]
layer 5: cheese topping
[bake, rest, serve]
add a pinch best lasagna recipe
Key Ingredient Substitutions
Meat Sauce – This recipe uses a blend of two types of meat: ground beef and ground sausage. This makes for a more flavorful meat sauce. However, you can use all ground beef if you prefer. You can also substitute ground turkey and ground chicken or omit the meat altogether.
Along with the meat, the meat sauce uses pasta sauce, tomato paste, and seasonings. You can use homemade pasta sauce or your favorite store-bought. I’ve included in the recipe card notes information for making your own homemade pasta sauce, if you prefer.
Cheese Filling – I use cream cheese, Greek yogurt, Parmesan cheese, and an egg for my cheese filling. It makes for a creamy, delicious, cheesy layer.
No cream cheese or Greek yogurt? You can substitute 1 (15-ounce) container of Ricotta cheese or Cottage cheese for the cream cheese and Greek yogurt.
For an egg-free lasagna, I recommend simply omitting the egg. Due to a family member having an egg sensitivity, I’ve made this recipe egg-free many times with great success.
Delicious Lasagna Variations
Meatless Lasagna Recipe
Omit the meat altogether in this recipe and proceed with the directions as written.
Mushroom Lasagna Recipe
For a hearty, meatless lasagna, use sliced mushrooms in place of the ground beef and sausage listed in the recipe.
Spinach Lasagna Recipe
Thaw and drain frozen spinach. Squeeze to remove as much moisture as possible. Add the spinach to the cheese filling. Proceed with the recipe as written.
Storage Tips
To make ahead. Prepare Lasagna without baking or topping with the final layer of cheese. Cover and store in the refrigerator for up to 3 days. Add about 15 minutes to baking time.
To freeze. For the best results, freeze the lasagna unbaked and without topping it with the final layer of cheese. Allow to thaw in the refrigerator overnight. Then, bake as directed. Additional baking time may be required when baking from cold, about 15 minutes.
More Family Meal Favorites
Alfredo Sauce Recipe
Beef Stroganoff
Skillet Lasagna
Chicken Pot Pie
Chicken Noodle Soup
Eggplant Lasagna
Buffalo Chicken Lasagna
If you tried thisLasagnaor any other recipe on my website, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks for visiting!
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The Best Lasagna Recipe
Robyn Stone
5 from 9 votes
Homemade Lasagna is a classic, family favorite recipe. Layers of meat, cheese and tender pasta make a delicious meal.
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8
Ingredients
- 1 pound lasagna noodles, cooked according to package directions
Meat Sauce
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1 1/2 teaspoons Stone House Seasoning
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 36 ounces pasta sauce, store-bought or homemade
- 2 tablespoons tomato paste
Cheese Filling:
- 1 large egg, lightly beaten
- 1 (8-ounce) package cream cheese, softened
- 1 cup plain Greek yogurt
- 1/2 cup Parmesan cheese, shredded and divided
- 4 cups mozzarella cheese, shredded and divided
- 1 bunch fresh parsley, chopped (optional)
Instructions
Prep. Preheat oven to 350º F. Spray a 9×13 baking dish with nonstick cooking spray and set aside. Cook and drain the lasagna noodles. Set aside.
Make the Meat Sauce. Cook ground beef and Italian sausage in a large skillet over medium heat. Drain the meat well. Stir in the Stone House Seasoning, basil, oregano, pasta sauce and tomato paste. Simmer until sauce has thickened, about 5 to 10 minutes.
Make the Cheese Mixture. Lightly beat the egg in a large mixing bowl. Add the cream cheese, Greek yogurt, 2 cups Mozzarella cheese, 1/4 cup Parmesan cheese, and parsley (optional). Stir to combine well.
Layer the Lasagna. Ladle 1 cup Meat Sauce into the prepared 9×13 baking dish. Top with a layer of the lasagna noodles. Spread 1/3 of the Cheese Mixture over the noodles and top with 1 cup of Meat Sauce.
Repeat twice.
Top with another layer of lasagna noodles and the remaining Meat Sauce.
Bake the Lasagna. Cover lightly with aluminum foil and bake for 40 minutes.
Top with Cheese and Serve. Remove foil and top with remaining 2 cups Mozzarella cheese, 1/4 cup Parmesan cheese. Bake uncovered until browned, about 15 minutes. Rest for 10 minutes before cutting and serving.
Notes
Make-Ahead Instructions:
Prepare Lasagna without baking or topping with the final layer of cheese. Cover and store in the refrigerator for up to 3 days. Add about 15 minutes to baking time.
Freezer Instructions:
For the best results, freeze the lasagna unbaked and without topping it with the final layer of cheese. Allow to thaw in the refrigerator overnight. Then, bake as directed. Additional baking time may be required when baking from cold, about 15 minutes.
Substitutes:
Meat Sauce: You can use all ground beef (1 pound) instead of ground beef along with Italian sausage if you prefer. Substitute ground turkey or ground chicken for the beef and sausage.
Meatless Lasagna: Omit the meat from the meat sauce. You can also use sliced mushrooms in place of the meat for a hearty, meatless option.
Cheese Filling: If you prefer, substitute 1 (15-ounce) package ricotta or cottage cheese in place of the cream cheese and yogurt.
Egg-free Lasagna: Omit the egg in the cheese filling.
Video
Nutrition
Calories: 490kcal | Carbohydrates: 42g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 1570mg | Potassium: 699mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1703IU | Vitamin C: 19mg | Calcium: 450mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:All Recipes, Beef Recipes, By Cooking Style, Casseroles, Christmas Recipes, Cooking, Dinner Recipes, Essentials, Freezer Friendly Recipes, Game Day Recipes, Ground Beef Recipes, Halloween Recipes, Holiday and Occasion Recipes, Make-ahead Recipes, Meal Prep Recipes, One Dish Meal Recipes, Pasta Recipes, Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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