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The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

A slice of The Most Amazing Lasagna on a plate

Homemade lasagna is the best. It tastes nothing like the ones from the frozen food aisle. This recipe is so good—it makes the kind of lasagna people write home about! It brings together all of the things we love in a good pasta dish: noodles, cheeses, fresh herbs and a delicious meat sauce. If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place. Invite a friend because you won’t want to keep this dish to yourself!

Now because this is a from-scratch recipe and because it is so amazing, it requires quite a few steps. We recommend watching the video to get a good idea about how this amazing lasagna is made and assembled. You will also find many of your questions answered below and some great tips for lasagna success. You are going to love this dish, and if you have guests for dinner, you can bet they will ask you for the recipe.

Pro Tip: If you open the tomato paste cans from both ends, you can use one of the lids to push the paste through the other side of the can, which is easier than scraping it out with a spoon (see how it’s done in the video below).

Water being poured over dry lasagna sheets in a clear glass 9x13 pan
Lasagna Pasta Shortcut: Boiling lasagna noodles is an extra step that we would all love to avoid. No boil lasagna noodles, in our opinion, have an unpleasant texture and often turn out soggy. Here is a hack to skip the boil and make perfect pasta every time: All you have to do is place regular lasagna noodles in a container, like a 9 x 13 pan, and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven.

  • What kind of cheese do I use in lasagna?

    There are three kinds of cheese in this recipe. First you have the classic lasagna filling of ricotta cheese. Use whole milk ricotta cheese in this recipe for best results. The second cheese is sliced mozzarella. We like to get our mozzarella sliced at the deli counter in our grocery store. You want the slices to be pretty thin. 24 slices is the ideal amount and it should equal somewhere around one pound. Third, you’ll need freshly grated Parmesan cheese. Don’t use shredded, you’ll want grated for best results. Also, don’t use that canned stuff. It doesn’t melt the same as real, freshly grated Parmesan cheese.

  • Do I need to use tomato paste?

    You’ll notice that two cans of tomato paste are used in this recipe. It may seem like a lot, but tomato paste has a super concentrated tomato flavor. By adding in so much, we’re able to get a nice, strong tomato flavor, without adding too much liquid to the sauce.

  • Do I have to use Fennel seeds?

    The blend of herbs included in this bolognese is perfect. The fresh herbs all combine to produce the best flavor, and the key to bringing it all together: fennel seeds. You need the fennel seeds for that authentic, Italian flavor.

  • Why is there sugar in the sauce?

    Sugar is added to balance the acidity of the tomato. If you prefer to not use sugar, finely chopped carrots are another option, as they are naturally sweet and add another vegetable and flavor to your sauce. Use about a cup in place of the sugar.

  • Do I have to simmer the sauce for so long?

    The sauce develops flavor as it simmers. It needs to be simmered for a minimum of 1 hour to give you the most amazing lasagna, but you can simmer it up to 4 hours for maximum flavor results. It’s worth every second and doesn’t require much effort at all. If you don’t want to leave it simmering on the stove, you can always transfer it all to a slow cooker and simmer it in there on high for 4 hours or low for 6 to 8 hours.

  • Can I use dried herbs in this recipe?

    Yes. We love the flavor that comes from the fresh herbs, but we know that it isn’t always an option. If you need to use dried herbs, use them in a third of the amount of fresh herbs called for.

  • What is a lasagna pan? Can I just use a regular 9×13 pan?

    Lasagna Pans are not the same as 9 x 13 casserole pans. Lasagna pans are deeper in order to accommodate for the layers in the dish. A true lasagna has four layers of noodles, which usually fit pretty nicely in a lasagna pan. If you like lasagna, it is a great investment

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

Lasagna in a white baking dish

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A slice of the Most Amazing Lasagna on a plate
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Ingredients
  • 1 pound sweet Italian sausage
  • 1 pound lean ground beef
  • 1 large white onion diced
  • 5 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup white wine
  • 2 tablespoons white sugar
  • 1/2 cup chopped fresh basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley
  • 1 pound lasagna noodles
  • 30 ounces ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 pound thinly sliced mozzarella cheese about 24 slices
  • 1 cup freshly grated Parmesan cheese
Instructions
  • In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
  • Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
Notes
*The white wine can be replaced with red wine, chicken broth, or beef broth.

Make Ahead Instructions

After preparing and assembling your lasagna, you can cover and refrigerate for up to 48 hours before baking. Freezing a lasagna of this size is possible, but will require a very long baking time in order to heat all the way through. 

Nutrition

Calories: 834kcal | Carbohydrates: 54g | Protein: 63g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 1514mg | Potassium: 715mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 6.5mg | Calcium: 953mg | Iron: 3.9mg
Course: Main Dish
Cuisine: American, Italian
Keyword: lasagna

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5 stars
This recipe is worth just for the short cut hack on cooking the traditional lasagna noodles. I doubted it but went ahead and it worked brilliantly. Less pans and less clean up. I added saltand olive oil to the water after it was poured over the hard, uncooked noodles so the noodles would not stick after taking them out of the water.

Janice moreland

This my only go to recipe for lasagna

Mary

I wish I had done the same. My noodles were mostly l all stuck together still, which I hadn’t counted on. Recipe was delicious.

Jeff

5 stars
Made this last night and let is chill in the fridge for 24 hours before baking. Turned out better than cooking it right away. Easy enough for a newb to make

Annelise

This is a great idea! We have made the lasagna several times and as always the leftovers are even better. I will be sure to try this approach next time!

Gunnar Hissam

4 stars
Love the recipe, thank you so much for posting. The one thing I can say from following the directions is that for the presoaking the noodles step, you should note that 30 min from assembling, soak the noodles. I soaked em way too early and after draining and continuing to simmer the sauce, they all stuck together. Rookie mistake I won’t make again, but after reading your third step to make the ricotta mix ahead of time and put in the fridge, I assumed soaking the noodles would be fine. Otherwise, it would be 6 stars!

Michele Rogers

5 stars
I’ve been cooking lasagne for years and wanted to try something a little different. This is, by far, my very favorite!!

Sheila

Superb recipe. The sauce is my go to sauce for spaghetti as well.
One small tweak…I used a container of ricotta and a container of cottage cheese instead of all ricotta.

Lorna Morgan

Could you taste the cottage cheese Sheila? Because I don’t care for cottage cheese. Otherwise I loved everything about this recipe. Delicious.

Nancy Myers

My hubby dislikes cottage cheese and he loves this revipe, that is saying something!! 🙂

Marla

Ive used cottage cheese mixed with an egg on occasion when I didnt have ricotta and it tasted great. I couldn’t tell the difference.

irenefortuna1

I love large cured cottage cheese, by love the ricotta alone, better.

Christy

I first have to say, I am NOT a lasagna fan. My husband loves it. So since I want to enjoy a dinner with him I figured I would try and make this myself. Hands down absolutely the best lasagna recipe ever! I did leave out the fennel seed due to i think that’s what flavored the lasagna with the taste i dont like. It was a wise choice for my taste. I loved it without it. I followed evrything else. I did have to leave the house so I put the sauce in a crockpot to “simmer” for the… Read more »

TNPete

This is one really, really fantastic lasagna recipe. No doubt the best my household has ever eaten. Thank you so much for sharing this Rachel. I made some slight changes but only added one extra ingredient. Being a hunter/gatherer, I used ground venison, wild boar sweet Italian sausage, wild garlic, and about a half cup of finely chopped wild oyster mushrooms. The garlic and mushrooms were gathered yesterday. I personally don’t believe the taste was effected either way by using wild ingredients, but just knowing where my food comes from is particularly important to me. No steroids, growth hormones, antibiotics,… Read more »

4 stars
Excellent except for the sugar. 1/4tsp of baking soda and completely eradicates any bitterness or sourness. Modern Italians have changed to this better tasting solution.

Lisa

5 stars
This lasagna was amazing! I made it for my daughters small graduation party and it was a hit! I haven’t made lasagna is over 10 years, and I found this recipe very easy to follow and noodle soak methods worked fantastic! Keeping this recipe for sure! Thank you!

5 stars
This is great recipe. Me and my Family love this Lasagna. You cant stop eating it and the noodle hack lol turned out a perfect texture
I thought I was the Lasagna Queen but hands down, the Title is Yours now. Thank you

BasinTX

5 stars
Fantastic Lasagna. Some of the best I’ve eaten, and I’ve eaten alot of lasagna. There are a lot of ingredients, but it was pretty easy to make. Where did you get the nutrition information? 834 calories and 1514mg of sodium per serving seems high. Maybe that is for a big serving. Anyway, I definitely will make this again. I served my family of 5 and we ate less than half of this recipe.

Candi

5 stars
Awesome recipe. Followed exactly as written…maybe a bit more salt for my taste, and it’s definitely a winner! Thank you

Margaret

This is truly the absolute BEST lasagna I have ever had and my family ate an entire one in 24 hours, begged for more, so I made it AGAIN the next day!!! I accidentally only used one can of tomato paste but otherwise followed the recipe to a t. I let the sauce simmer for three hours and it definitely changes over time so I would recommend doing this. The flavors are just insane!! Making this again tomorrow per family request and thought I would leave this review because their enthusiasm is truly unprecedented. It’s truly delicious though so I… Read more »

Matt

5 stars
fantastic! Only thing I would add is a Calabrese thing where I grate two hard boiled eggs over the top for an extra something. Always use REAL parmigiana reggiano cheese and DOP San Marzano tomatoes.

Johnny T

5 stars
Amazing. I made this today and the entire family was blown away. I was too. Didn’t change a thing and I used the wine in the sauce. My forever go too lasagna recipe! Thank you so much for posting this. Take care.

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