Robyn Stone
This lasagna recipe is meaty, cheesy, and so delicious. It’s been named the best lasagna recipe where ever I’ve served it! Made with cream cheese, Greek yogurt, two meats, and plenty of cheese, it is clearly a favorite!
There’s just something about homemade lasagna served with a large salad and maybe some crusty, buttery, garlic bread that immediately makes me think of my high school years. Mama would make a large pan of lasagna, especially during the cooler months, when friends would come over to spend the night on the weekend or even during the week for a comforting meal.
Over the years, I’ve made my fair share of lasagna as well. From the classic version with ricotta cheese to my low-carb eggplant lasagna, they are always welcome on my family table!
But, let me just tell you, this version has been called the best lasagna recipe by my family and every time that I serve it for friends, they always ask for the recipe. It is just different enough that they can’t tell what makes it so special, while they just can’t seem to get enough of it.
I will tell you though, as much as my family loves it the night that I serve it, I love it best the next day. The flavors have had time to meld together even more, making it even more delicious!Â
Here’s what my family calls The Best Lasagna recipe. I hope you love it as much as we do!
The Best Lasagna Recipe
Ingredients
- 2 pounds ground beef or turkey
- 1 pound ground sausage
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 (16-ounce) can diced tomatoes
- 2 (6-ounce) cans tomato paste
- 2 large eggs
- 1 (8-ounce) package cream cheese
- 1 cup Greek yogurt
- 1/2 cup Parmesan cheese shredded
- 2 cups (16-ounce) shredded mozzarella cheese
- 1/2 pound dried lasagna noodles uncooked
Instructions
- Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
- Cook ground beef or turkey, along with sausage in a large skillet over medium heat. Drain meat and then add garlic, basil, oregano and diced tomatoes and tomato paste to the meat, stirring to combine well. Simmer until sauce has thickened, about 20 minutes.
- Lightly beat eggs and combine with cream cheese, Greek yogurt and Parmesan cheese in a large bowl.
- Ladle about 1/3 of meat sauce into a 9x13 baking dish. Place half of the dried noodles over the sauce, then spread 1/3 of the cream cheese mixture over noodles, sprinkle with mozzarella.
- Repeat layering and sprinkle with remaining mozzarella.
- Cover lightly with aluminum foil and bake for 40 minutes.
- Remove foil and allow to stand for 10 minutes before serving.
Enjoy!
Robyn xo
This recipe looks amazing! I do have a question regarding the noodles. They are regular noodles, right? Not no-boil? And they soften as the lasagna bakes? Thank you!
Yes, they are regular noodles. They soften as the lasagna bakes in the oven!
Robyn, this looks & sounds delicious. I will be trying this soon. Wondering if you use regular lasagna noodles or the no boil kind? Thanks for sharing your recipes.
The noodles are regular lasagna noodles and not the no-boil version. They soften as the lasagna bakes.
Interesting about the noodles as I have been using the no boil type for years thinking the regular ones wouldn’t work! I have a recipe that is the best ever too, got it from a box of noodles over 30 years ago. I make it with grass fed beef, 24 oz. of tomatoes and use Greek oregano and lemon basil that I grow in my garden. Having the freshest herbs really kicks up the flavors! The recipe calls for ricotta (probably more Italian) but years ago I never saw it in our stores so tried cottage cheese and it works great. Oh, I also add zucchini and mushrooms. I have even made it with no meat and it is wonderful!
Thank you Robyn for the great recipe.
You mean Joyce. lol Joyce gave the whole new recipe.
This sounds so good right now! I need a pan of this lasagna ASAP!
This sounds so yummy! My husband loves lasagna. I should change it up and try this one.
Looks delicious and super comforting! Thanks for sharing your recipe!
Lasanga holds a special place on our dinner table – it’s comforting, screams family, and the leftovers always taste better the next day. I will have to give this recipe a try — I adore the addition of greek yogurt!!
Thank you Robyn for your delicious recipes. I can always count on your advice. Can I freeze this or should I make it fresh when I have company?
You can definitely freeze this recipe, Sharon. I’ve also found that I love how the flavors deepen when it is made and then reheated and served the next day. So, you have a couple of options available – make and freeze, then allow to thaw in the refrigerator and bake OR make a day or so in advance and just store in the refrigerator and reheat. Either way would be great!
Robyn,
I was always afraid to make lasagne but your recipe looked foolproof (and it was!) I love the flavor the cream cheese gives it, and the added health benefits of the yogurt! One question – can I add a layer of noodles before I ladle the first scoop of meat sauce? I found when i tried to pull out the first piece the bottom half did not come out, although that was easy enough to scoop out. Thanks!
YOU MENTIONED LO-CARB EGGPLANT LASAGNA. CAN YOU GIVE US THE RECIPE? THANKS.
Hi Cinny,
Here is the link to the recipe for the Eggplant Lasagna >> https://addapinch.com/cooking/easy-eggplant-lasagna-recipe/
Should I pre-cook the noodles?
I made it tonight but I think my measurements are off. I couldn’t find a 15oz package of cream cheese. And my sauce was really dry before I simmered it. It’s in the oven now and I’m sure it’s delicious. Just wondering what you thought
What kind of sausage do you recommend and what fat percentage in the burger?
I am eager to try this recipe.
i’d try Italian Chicken Sausage, and extra lean beef or chicken
Great recipe and foolproof! I was a little nervous when added the paste but all worked out! Love the yogurt flavor!
Hi, I’d like to make Lasagne as I just love it. I have never known what type of sausage to buy from Safeway our only grocery store in town. Can you please tell me what kind of sausage to buy? I’d like to try this recipe. Thank you.
Hello. Found your recipe when I was looking to make and easy but tasty lasagna for my sister-in-law’s birthday, which occurred when we were visiting my mother-in-law over the Christmas holidays. I used ground turkey and sweet Italian turkey sausage — added a little more diced tomatoes, but it turned out perfectly delicious and I’ve since made it again at my own home. So great how the regular lasagna noodles don’t need pre-cooking (there were some doubters the first time I made it). Thank you for sharing the recipe.
Can this dish be put together a day ahead, stored in the fridge and then baked for the same amount of time just prior to mealtime? Fresh baked is always best but I don’t have the time on this particular day to prepare and bake before the supper meeting.
Hi Lorene,
The lasagna can be made ahead, refrigerated (after it cools) and then baked the next day. I hope you enjoy it! Thanks so much! xo
Robyn – I am planning to use this recipe for Thanksgiving 2016 to please the kids and non-turkey eaters!!
One question that I posted awhile ago and wanted to ask again — I followed the recipe and it sounded like you do a layer of meat sauce, then noodles, then cream sauce, etc. I found when I made it the bottom portion that was meat sauce didn’t stick to the noodles so my slices/portions fell apart when I took them out of the baking pan. Can I start with a layer of noodles first so that each slice sticks together cleanly, or will that cause the noodles not to cook properly? Thank you!
I used your white sauce recipe yesterday and no-one noticed the change! Both kids said it was lovely
We love this Lasagna recipe! I added arugula to ours, used ground turkey and Italian sausage and it was amazing!! Thanks for sharing!!
Thank you, Paula. So happy your family loves this.
We loved this Greek yogurt and cream cheese variation. It definitely tasted better the next day, though. Maybe the noodles soaked up more liquid and softened. The noodles were kind of chewy and doughy the day it was made. I also used less meat. I will make this again, but I might try using no boil noodles.