by Denise 56 Comments
This is the best homemadelasagna recipe and my whole family loves it. It’s my mom’s family recipe and it’s so delicious with a rich meat sauce and ricotta cheese filling. If feeds a crowd but you can also split itinto 2 batches and freeze one for another day!
You might also like this vegetable noodle lasagna recipe!
Oh this lasagna is so good … ask anyone in my family … we all make it. It’s my mom’s homemade lasagna recipe and it’s one of my favorite recipes of all time.
I made it tonight and my father in law praised me. Of course the Steelers won so that may have something to do with it but even Max had 3 pieces!
It’s very filling with the hearty meat sauce, creamy ricotta filling and a mixture of provolone and mozzarella cheeses. This is a great recipe for a crowd or split it into 2 pans and freeze one for dinner another day.
This is probably the one dish that I know other people will enjoy. That’s why this is a great dish to give to grieving neighbors or new mothers to have on hand. It makes a lot and they can eat it for a few days.
While this is the best homemade lasagna recipe, it takes some time to make this. I’m not going to lie. The sauce has to cook down for a while and then it takes some time to assemble it.
However I am always able to get one 13×9 pan plus a small pan out of this recipe. That is I’ll make one pan for dinner and freeze the other for another time. If you have a smaller family, you could easily make 3 lasagnas out of this recipe.
Making The Super Tasty Meat Sauce!
This meat sauce is really good! If you like a hearty, tasty pasta sauce you could just make the meat sauce and be happy. If I have extra sauce I always keep it for a Bolognese pasta dish.
The ingredients are ground beef, Italian pork sausage, garlic, onion, tomato paste, tomato sauce, whole canned tomatoes, sugar, oregano, basil, salt and bay leaves. This combination gives this sauce a flavor like you wouldn’t believe.
- Sauté onions, garlic, sausage and ground beef in a large soup pot with some olive oil over medium heat.
- If the ground beef or sausage produces too much grease, drain some of it before add the tomato products.
- Once the meat is browned, add the tomato sauce, paste and whole tomatoes. You should break up the whole tomatoes with your hands or a potato masher before adding them to your pot.
- Next add the sugar, oregano, basil, salt and bay leaves. Let simmer at a medium to medium low heat for an hour or until it thickens and everything is incorporated.
- While the sauce is simmering, boil the uncooked lasagna noodles in a pot of water and make the ricotta mixture. Please print the recipe card for all of the instructions.
Making The Ricotta Mixture.
All you need for this part of the lasagna is ricotta, egg yolks and fresh parsley. I know many people like to use cottage cheese but I much prefer whole milk ricotta cheese.
Mix the ricotta cheese with egg and then the parsley. Set it in the refrigerator until you are ready to assemble the lasagna.
The other ingredients I used are a box of uncooked lasagna noodles, provolone and mozzarella slices and grated parmesan cheese.
Note: I have not used those no boil noodles but I think they would work fine.
How To Assemble The Lasagna Layers.
Below you can see how you assemble the various layers of the lasagna. Here is how I do it:
- First spray a large baking dish with cooking oil. Add a little bit of sauce on the bottom then add a layer of noodles. I use 3-4 overlapping lasagna noodles depending on the size of your pan.
- Next carefully spoon some of the ricotta cheese mixture on top and spread it around as best you can.
- Top that layer with the meat sauce and then a sprinkle of parmesan cheese.
- Lastly add some of the provolone and mozzarella cheese slices. I like to cut them in half to try to get it to cover the whole layer.
- Now all you do is continue the same layers: noodles -> ricotta cheese mixture -> meat sauce -> parmesan -> cheese layer.
- Cover the lasagna with foil and cook in a 350°F preheated oven for 45 minutes. Then take off the foil and cook for another 15 minutes. Let the lasagna cool for another 15 minutes after you take it out of the oven so it sets up a bit.
Recipe Tips And Notes
- How much does this recipe make? This original recipe makes a large 9×13 pan of lasagna with extras to make a small pan too. However I like to make 2 pans of 7×11 pans of lasagna and freeze one for another time.
- Can you freeze this lasagna? Yes. To freeze the lasagna, add a tight layer of plastic wrap to the top of the lasgna then cover with foil and freeze. Don’t cook the lasagna before freezing, but rather after you have assembled it. Make sure to take off the plastic wrap before baking though!!!
- How do you cook the frozen lasagna? To cook from frozen, try to defrost it in the refrigerator overnight. Check that the middle is cooked through as it’s getting to the end of the cooking time. You might need to cook it longer.
- Tip #1 – You can split this recipe into 3 individual 8×8 pans of lasagna and freeze them if you have less people to serve.
- Tip #2 – A large pan of this lasagna is a great for company and a bigger crowd. One piece is very filling and you should be able to get 10 nice size pieces out of one pan.
- Tip #3 – If you have extra sauce, freeze it and use it over regular pasta. It’s delicious!
So if you need a delicious dish that will feel lots of people you won’t be disappointed with this classic lasagna recipe. Everyone loves an Italian dinner and this might become one of your family’s favorites too. Enjoy!
Best Homemade Lasagna Recipe - mom's family recipe.
Yield: 20
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
This is my mom's meat lasagna recipe and it's outrageously good. It's also very filing so 1 pan goes along way. The meat sauce alone is great a good Bolognese pasta dinner.
Ingredients
- 1 pound lean ground beef
- 1 pound sweet Italian sausage without casings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 (6 oz) cans tomato paste
- 2 (8 oz) cans tomato sauce
- 2 (1 lb) cans of whole peeled tomatoes
- 1 tablespoon white sugar
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoons salt
- 3 bay leaves
- 16 ounces ricotta
- 4 egg yolks
- 1 cup Parmesan cheese
- 8 ounces mozzarella cheese (slices)
- 8 ounces provolone cheese (slices)
- ½ cup parsley, chopped
- 1 box lasagna noodles
Instructions
- Add olive oil to a large pot and sauté onions, garlic, sausage and ground beef.
- Depending on how fatty the meat is, drain off the excess fat.
- Once the meat is browned, add the tomato sauce, paste and whole tomatoes. You should break up the whole tomatoes with your hands or a potato masher before adding them to your pot.
- Next add the sugar, oregano, basil, salt and bay leaves. Let simmer for an hour or until it thickens and everything is incorporated.
- While the sauce is simmering, boil the lasagna noodles, drain and cool.
- In a bowl, add the egg yolks, ricotta and parsley.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Add a little of the sauce on the bottom of the pan.
- Next add a layer of lasagna noodles.
- Then a layer of the ricotta mixture.
- Over that, add a layer of sauce and then sprinkle some of the parmesan cheese.
- After that put a layer of both the mozzarella and provolone slices.
- Repeat all the layers again.
- The layers go like this: noodles -> ricotta -> sauce -> parmesan sprinkle ->cheeses ->
- Spray a piece of aluminum foil with cooking spray and the cover the lasgana pan. Bake in a 350 degree oven for 45 minutes.
- Take off the foil and cook for another 15 minutes.
- Let stand for at least 15 minutes before serving so the lasagna has time to set up.
- You may have left over ingredients so you can make a smaller pan and freeze.
- After your prepare the lasagna you can freeze and cook it another day. Just make sure to thaw over night in the refrigerator. Bake the same way but double check that the center is cooked after the hour time.
Notes
Recipe Tips and Notes
- This original recipe makes a large 13x9 pan of lasagna with extras. However I like to make 2 pans of 7x11 pans of lasagna and freeze one for another time.
- To freeze the lasagna, add a tight layer of plastic wrap to the top of the lasgna then cover with foil and freeze. Don't cook the lasagna before hand just do this after you have assembled it. Make sure to take off the plastic wrap before baking though!!!
- To cook from frozen, try to defrost it in the refrigerator overnight. Check that the middle is cooked through as it's getting to the end of the cooking time. You might need to cook it longer.
- You can split this recipe into 3 individual 8x8 pans of lasagna and freeze them if you have less people to serve.
- A large pan of this lasagna is a great for company and a bigger crowd. One piece is very filling and you should be able to get 10 nice size pieces.
- If you have extra sauce, freeze it and use it over regular pasta. It's delicious!
Nutrition Information:
Yield: 20Serving Size: 1
Amount Per Serving:Calories: 250Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 676mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 21g
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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.Comments
Payton
I’ve made this recipe a couple years ago and everyone begs me to make lasagna now. It’s sooo good. I was just thinking would it be better with fresh sliced mozzarella? Or should I stick with the like sand which cheese slices ?
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Denise
Hi Payton, so glad you like the lasagna! The only problem I can see with fresh mozzarella is that sometimes it gets clumpy when it melts. I think if you could shred it or slice it very think it would work fine.
Hope that helps. Good Luck!Reply
Andrea
This recipe looks delicious!
Question for you – do you use the entire box of lasagna noodles; one pound? And, how many times do layer?Reply
Denise
Hi Andrea, This recipe will make a large 9×13 pan with extra to make a small pan as well. I usually make two pans of 7×11 lasagnas and freeze one. You can also make 3 8×8 pans. 1 box of lasagna noodles will accommodate any of these scenarios. See tips in post about freezing them if you want to do this.
Also I just do two layers but you can certainly do three if you want. Just make sure it’s cooked in the center if you make it really thick. Everything is essentially cooked before hand so it’s safe but you don’t want it to be cold in the middle. Hope that helps.
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Cynthia Burrell
I had made the dish for Easter and it was delicious. I had use the oven ready noodles and it turned out great. I have some left will freeze it for later. Thank you!
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Denise
Hi Cynthia, so glad you liked it. I keep thinking I have to remake this and take new photos. It’s one of my favorite recipes from my mother.
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Kathi starr
This looks delicious! I have a question. Every time I make lasagna the cheese just runs out. How can I make it stay firm when it is cut? I follow directions to a T & let it set at least 15-29 minutes after baking. Still, the cheese still is runny. My now deceased aunts was always perfect & I have yet to master her technique. Please help!
Reply
Denise
Hi Kathi, that is a good question though I have to say I never had that problem. All I can think is that it has to do with the ricotta. You could possibly use less or another brand that doesn’t have much water in it. You could also add some grated parmesan cheese to the ricotta mixture to maybe soak up the excess moisture? I’m just guessing on all this. Maybe someone else will pipe up with an idea. Hope that was a little bit of help.
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An Dales
I read a suggestion to spread the ricotta out on a plate and cover with a paper towel to absorb the extra moisture in ricotta.
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Elizabeth
Couple of thoughts.
If it is the ricotta that is running, I put in the whole egg (yolk and white) and its frittata firm when it comes out. For me it’s perfecto.
If it’s the mozzarella that’s running: only add the mozzarella to the top of the lasagna, for the last 10 minutes of cooking; (I like to very slightly brown the cheese on top.)
Everyone that loves lasagna, loves seeing that layer, especially when it’s being plated, and the cheese is stringing. People eat with their eyes first.
When it’s done baking, let it rest—💥Out of the oven💥 for 15-20 minutes, it’s ready to go.
Hope that is helpful!Reply
Denise
Thank you Elizabeth! That’s so nice of you to help a reader out.
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Lina
My trick is to let the lasagna sit an hour in the fridge before baking… sets the eggs. Plus, I use Phili cream cheese instead of ricotta – tastier in my opinion and less runny. Once out of the oven, let it sit again for 15-20 minutes, covered. Hope this helps!
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Marisa F. Stewart
It always seems that the great Mom recipes always took longer than some of the more modern recipes. But one thing is true – those recipes are so good. Lots of love go into them as well as time. The lasagna looks exceptional – I’d love to come over and join you. Now, we’d more than likely put in hot Italian sausage rather than the sweet. We are crazy about hot. This is definitely a recipe to be handed dow for generations to come.
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Lois Christensen
I have never used provolone in lasagna! What a great idea. My husband would love that addition. Your recipe looks really delicious.
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Veena Azmanov
Too good to resist. Cheesy Creamy and delicious. Have to make this for family.
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Jolina
You know it’s going to be a fantastic dish if the sauce cooks for 2 hours! Totally worth the wait. This looks so delicious. Love that you can make it ahead too.
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Theresa thomson
I have made this quite a few times now and I will say this is the best lasagna I have ever made. I usually double recipe in second pot and do meatballs so I have the sauce for my pasta dishes because I love the sauce
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Denise
Hi Theresa, so glad you like it! I usually make two smaller pans or sometimes just double the sauce like you do and freeze it for pasta. Thanks for coming back to comment!
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Gloria
Lasagna is always a hit. I know when I make it I have to make 3 pans. One for us, and one for each of our daughters to take home. This recipe looks and sounds delicious. I need to make it soon.
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Dawn
At 60 years of age, I have yet to find a lasagne recipe that I like. The other day husband was craving it. My last attempt I used frozen ravioli, it was ok but not lasagne. This receipe however was the best! It took all afternoon but worth every minute. The best lasagne my husband and I have ever had… even his mother’s! Thank you for sharing, this is a definite keeper and I have pinned it!
Reply
Denise
Hi Dawn,
SO glad you liked it! We love it too but you are right it takes all day. Just some tips if you are interested:
– I usually double the recipe and get about 3 pans of it and I freeze two.
– Or if there are only 2 of you, you can get more pans.
– Sometimes I just double the sauce because I like that part the best.
– My step daughter used zuchnin noodles and said it was good too.
Thanks for the taking the time to come back and comment too!Reply
Karen
Do you think you could use cottage cheese instead of the ricotta.
Reply
Denise
Hi Karen, I have never done that. but I don’t see why not. I know my mother in law used to use cottage cheese. I don’ think it will effect the texture at all.
Sandy
Denise,
Absolutely delicious! Thank you so much for sharing.Reply
Denise
So glad you liked it Sandy! My whole family makes this recipe!
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Sandy Genoa
Wow, this lasagna recipe looks amazing.
What brand tomato paste and tomato sauce do you use? It looks so rich and yummy.Thank you so much for sharing. Your mom must be an amazing cook.
SandyReply
Denise
Hi Sandy,
My mom was a great cook! I just used any brand ….Contadina or RedPack. Even generic sometimes. When it cooks for awhile it get’s thick and rich. I think it’s from the meat. I’ve made just the sauce and frozen it for pasta and it’s great. Hope you like it as much as we did.Reply
Becky
Are the small cans of tomato sauce the 15 oz size?
Reply
Denise
Hi Becky, no they are the 8 oz size. I don’t know why I didn’t write that down in the recipe card. Thanks for pointing that out. You could just use 1 15 oz can or the two 8 oz cans. Hope you like this as much as my family does! Let me know if you have any other questions.
DeniseReply
Cassie
Can you use the oven ready noodles for this recipe? Thank you!
Reply
Denise
Hi Cassie,
I have never used them so I can say for certain but I can’t see why not. Everything is cooked except the noodles so you shouldn’t have a problem. Maybe someone else will see this and chime in if they have don’t it. Sorry I couldn’t be more help and I hope you like it as much as we do!
DeniseReply
Kelly
Do you use fresh mozzarella? Can’t wait to try this!
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Denise
Hi Kelly, I just used sliced mozzarella and sliced provolone. I hope you like it. Everyone in my whole family makes it!
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Barbara
Can’t wait to try this—have the sauce cooking right now. I’ll have more than I need for dinner. After I assemble it, should I freeze what I don’t need for dinner this evening…that is not putting it in the oven? Thanks.
Reply
Denise
Hi Barbara,
Depending on what size pan you use, I can often get an extra, smaller pan made out of this recipe.
You can then freeze that pan if you wish. I hope that answers your question.Reply
Autumn
So how many layers should there be?
Reply
Denise
This sometimes differs depending on what type of pan you use but I think you can usually do 3 layers. Hope that helps!
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Doug
All manufactured and chillin in the fridge overnight. Baking tomorrow. Can’t wait! Thanks for the recipe!
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Denise
Hi Doug,
I hope you like it as much as we do. It really is filling so it should go along way.
Thanks for stopping by and commenting!Reply
vicki
so, this works to assemble and bake the next day?
Reply
Denise
Hi Vicki,
Yes you can make this a day ahead of time and bake it the next day. I have also assembled
this and froze it for a later date. It just takes longer to cook if it’s frozen. Hope that helps!
DeniseReply
Aleda
Hello Denise! Coming from an Italian famil, I am very much so looking forward to making this lasagna. I am always looking for a different variations of cheeses to use (as my family has a meat sauce passed down for generations that I dont think I’ll ever budge from 😉 The provolone sounds like a delicious, gooey cheese that I dont think I ever would have thought of!:) Question for ya, your revipe calls for parmasan… do you use grated or shredded?
Reply
Denise
Hi Aleda,
Thanks for stopping by. I use grated Parmesan. Your family’s meat sauce sounds wonderful! Please let me know if you have any other questions.Reply
Carla Ellington
Should the noodles be cooked or uncooked when you’re putting this all together? Thanks for the recipe.
Reply
Denise
Hi Carla, they should be cooked. Please let me know if you have any other questions and thanks for stopping by!
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Melinda
Making his this evening for my New Year’s day dinner 🙂 Searched so many other recipes before deciding this was the one for me. Not even Rachael Ray, Giada de Laurentis or Pioneer Woman made the cut. I have faith in your mom’s unforgettable lasagna recipe LOL! Am pinning this and will let you know how I do-wish me luck! 🙂
Reply
Denise
Hi Melinda,
I hope you like the recipe as much as we do. I’ve been making it for years for my family and for friends. It is really filling and goes along way. I even just make the sauce sometimes with pasta. Please let me know how you like it and Happy New Year!
Denise WrightReply
Melinda
I had to come back and let you know how much my family LOVED the lasagna!! It was easy to make, and so delicious! I had enough sauce for another dinner, so I froze the extra sauce. I will be using this recipe for years to come, I am sure 🙂 I am going to try your recipe for the buffalo chicken bleu cheese meat balls next. Thanks so much for the yummy recipes 😀
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Denise
Melinda, you don’t know how that made my day! I’m glad you liked it…my whole family makes it. Thanks for coming back to tell me.
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Lisa
Looks yummy…I’m going to give it a try! Thanks for posting.
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Lisa
Looks yummy…I going to give it a try. Thanks for posting!
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Jen @ The Halfway Homemaker
This looks so delicious, perfect for a winter evening. Thanks for sharing with Tasty Tuesdays.
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Lou Lou Girls
This is fabulous! I love it. Pinned and tweeted. Thanks for being a part of our party! I hope you stop by on Monday at 7 pm. We love to party with you. Merry Christmas! Lou Lou Girls
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Susan - ofeverymoment
This looks like a great lasagna recipe to try! Visiting from the SITS linkup. Glad to have found your blog!
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Vashti Quiroz-Vega
Hello Denise! Wow! I’m salivating looking at your pictures. That lasagna looks so scrumptious. I can’t wait to try your recipe. Thanks for sharing. Pinning it! 😉
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Patti
That’s a great one. Unforgetable lasagna is a good name for it!
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