This Homemade Lasagna is 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
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
If you tried this Lasagna or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
The Best Lasagna Recipe
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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
I used your white sauce recipe yesterday and no-one noticed the change! Both kids said it was lovely
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!
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
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.
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.
Great recipe and foolproof! I was a little nervous when added the paste but all worked out! Love the yogurt flavor!
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
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
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?