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Homemade Lasagna is a classic recipe that every cook needs in their recipe box. Tender layers of pasta, a cheese filling, and a flavorful meaty tomato sauce make a family favorite recipe.
Looking for more easy ground beef recipes? I think you’ll love my Chili, Spaghetti Sauce, and Stuffed Peppers.
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..
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, ¼ cup Parmesan cheese, and parsley (optional). Stir to combine well.
Layer the Lasagna. Layer the meat sauce, noodles, then cheese filling into 9×13 baking dish. Repeat twice. Top with 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 remaining Mozzarella cheese and Parmesan cheese. Bake uncovered until browned, about 15 minutes. Rest for 10 minutes before cutting and serving.
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 meats: 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, 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.
Make Ahead and Freezer Instructions
Make Ahead Homemade Lasagna
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.
How to Freeze Homemade Lasagna
For the best results, freeze the lasagna unbaked and without the topping of 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
Here’s my homemade Lasagna recipe. I love to serve it with a big house salad! I hope you love it as much as we do!
The Best Lasagna Recipe
- 1 pound lasagna noodles cooked according to package directions
- 1/2 pound ground beef
- 1/2 pound ground 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
- 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)
- 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, ¼ 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 ⅓ 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 ½ cups Mozzarella cheese, ¼ cup Parmesan cheese. Bake uncovered until browned, about 15 minutes. Rest for 10 minutes before cutting and serving.
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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!
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.
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.
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.
Hi sorry if this is a silly question, but i’d like to know which layer did you add arugula to your lasagna? Thanks!
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.
This recipe is so delicious! I’ve had better results with regular noodles rather than the no-boil kind. I add the uncooked noodles to a pot of really hot water and then use them from the pot as I assemble the lasagna. They cook in the oven and turn out great.
Thanks, Beth. I’m happy that you love this lasagna recipe.
I’m confused. Everyone is talking about using the regular noodles in the dish and they cook as it bakes. However, the recipe clearly states to cook the noodles according to package directions.
Vickie, they are referring to an older version of this recipe where I used the oven-ready lasagna noodles that you didn’t have to boil first.
I have to admit, I was a little skeptical, I mean cream cheese and yogurt?! I made it and it came out AMAZING! Husband said best Lasagna Ever. The only change I made was adding a big clove of fresh garlic to my sauce. I sautéed it before adding the red sauce. I also think next time I will use pasta that I pre boil, so it’s thicker, the non cook type is too thin for me.
I’m so glad you and your husband love it! Your additions sound delicious! Thanks so much for letting me know how you liked it!!! xo