Absolute Best Ever Lasagna Recipe - Food.com (2024)

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Community Pick

Submitted by ratherbeswimmin

"My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta."

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Ready In:
2hrs 30mins

Ingredients:
18
Serves:

12

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ingredients

  • 1 12 lbs lean ground beef
  • 12 lb Italian sausage or 1/2 lb ground veal
  • 1 large onion, chopped
  • 2 -3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon fresh coarse ground black pepper
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
  • 12 ounces tomato paste
  • 24 ounces ricotta cheese
  • 2 eggs, beaten
  • 12 teaspoon pepper
  • 2 tablespoons parsley
  • 12 cup grated parmesan cheese
  • 1 lb mozzarella cheese, divided
  • 12 -15 lasagna noodles

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directions

  • Brown ground meat, onion and garlic.
  • Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
  • Cover and simmer 1 hour (or longer,but watch for getting too dry).
  • Cook lasagna noodles according to package directions; drain and set aside.
  • Spray a 13 x 9" baking pan with cooking spray.
  • Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  • Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  • Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
  • Let sit for 15-20 minutes before cutting and serving.

Questions & Replies

Absolute Best Ever Lasagna Recipe - Food.com (13)

  1. What happened to the original recipe that called for tomato paste? I made this the other night and it came out dry because I made it without the paste.

    mazesh2

  2. What can I substitute for the ricotta? Both my husband and I can't stand ricotta! Ugh.

    Christina A.

  3. I notice the recipe calls for a 9x13 pan. Later mention is made of a lasagna pan, which I consider the size to be around 10x14. Some of those 9x13 photos look like there might have been some overflow of ingredients while baking. Did the author use 9x13 that is deeper than the usual 2"?

    Ross From Mason City

  4. Your ingredient list shows 1/2 lb mozz , divided BUT your instructions say 1/2 lb in cheese mixture and then 1/2 lb is layered with the noodles, meat, cheese mix and mozz. Should there be 1 lb in the ingredient list and not 1/2 lb??

    ilovejunkmale

  5. I’d like to add thawed spinach. When should I add it?

    Amrita P.

see 19 more questions

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Reviews

  1. WOW!!! This was absolutely the BEST!!! I made this tonight for dinner and it was delicious. My DH had 2 BIG helpings and he LOVED it!! Definately something I will make again and again. I followed the recipie exactly and added just a bit of sugar to the sauce. I always do to tomato sauces. BRAVO.

    mom of 4

  2. Made this last weekend for a special family get together. It was so outstanding. My guests thought it deserved more than 5 stars. Really, the best lasagna I have ever eaten. The preparation involves a little time but it was worth it. This is the best!!

    PixieDust

  3. I added a 16 oz. package of frozen spinach (thawed) to the cheese mixture (trying to sneak in vegies where I can). My family loved it. Will definitely make it again.

    Teresa Wang

  4. Oh my goodness sakes alive!!! This is without a doubt the best lasagna I have ever tasted. I can't rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. Thanks

    FruitLoop

  5. Excellent! Really enjoyed the meaty gravy and compiled a "best of" from the other comments on this board. I used half cottage and half ricotta cheese and found it to be a great combination. I used uncooked pasta (not oven ready) and it turned out perfectly. I added 1 can of tomato paste full of water to the gravy and baked it for 35 minutes covered with tin foil and 25 minutes uncovered. Let stand for 20 minutes and it was not messy at all. The pasta soaked up all the extra liquids. Wow.

    Cinghaile

see 586 more reviews

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Tweaks

  1. Great recipe as is, and I think these tweaks made it even better: 1.) Dice one poblano pepper and saute with the onions & garlic; 2.) Use regular Italian Sausage (the Hot works but so does a little crushed red pepper for the eaters that want a little kick) 3.) For the tomatoes use a 28 ounce can of San Marzano plum tomatoes (peeled is fine) and crush with your hands; 4.) Add a layer of fresh spinach just before the final cheese topping; 5.) layer with Meat Sauce then Noodles then Cheese mixture to avoid drying out the bottom-most layer of lasagna noodles; 6.) use a tall-sided pan if you have one (I used an aluminum lasagna pan coated with cooking spray, cleanup was a breeze).

    • Absolute Best Ever Lasagna Recipe - Food.com (25)

    GottaLoveGoodFood

  2. The filling was very good but end product was a bit "watery" for my tastes. One thing I would recommend is to NOT cook the noodles! I've been doing this for years and haven't yet been disappointed. Start with a bit of sauce on the bottom, place Uncooked noodles over sauce and continue to layer as suggested. The noodles will be perfect texture and will soak up the liquid from the sauce/filling.

    OzarkChris

  3. Didn't this recipe originally have tomato paste? If not, I guess I just put it in automatically. My special "secret" is to add about a tablespoon of pomegranate molasses. I use it for most recipes that have meat because it gives a nice subtle richness.

    Ouch, burned my finger!

  4. Spicy Italian sausage (we like things spicy here) Gluten Free noodles (jovial brand - no precooking necessary) Italian herb mix instead of parsley/oregano/basil Aleppo pepper added to ricotta mixture for a little extra kick

    kgp123

  5. is good or not?

    Salma P.

see 52 more tweaks

RECIPE SUBMITTED BY

ratherbeswimmin

  • 609 Followers
  • 7742 Recipes
  • 13 Tweaks

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Absolute Best Ever Lasagna Recipe  - Food.com (2024)

FAQs

What makes lasagna taste better? ›

Five Secrets of Building the Ultimate Lasagna
  1. Secret #1: No-Boil Noodles Actually Taste Better. ...
  2. Secret #2: For a Rich Sauce, Use Pork Sausage Instead of Ground Beef. ...
  3. Secret #3: Fresh Mozzarella Actually Makes a Difference.
Jan 6, 2015

How many layers of lasagna is best? ›

Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!

What keeps lasagna from falling apart? ›

A helpful technique can prevent this pitfall from sabotaging your lasagna: Reduce your sauce to thicken it before pouring it into the casserole. A thin sauce runs right off of cooked lasagna noodles, causing all the layers to slide off of each other, as well.

What goes down first when making lasagna? ›

Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.

How to make your lasagne better? ›

7 Secrets for Making Better Lasagna
  1. Treat Your Pasta Right.
  2. Follow the Proper Method for Boiling Noodles.
  3. Decide on Ricotta.
  4. Consider Your Layering Strategy.
  5. Leave Top Sheet Overhangs for Crispy Magic.
  6. Err on the Side of Under-Baking.
  7. Make Extra Sauce for Serving.
Jul 21, 2022

Why do you put milk in lasagna? ›

The secret ingredient? Milk. It tenderises the meat, to leave you with the most tender ragù. Use a deep dish and find out how to layer a lasagne.

Do you bake lasagna covered or uncovered? ›

In an oven preheated to 375 degrees F, this homemade lasagna should be perfectly baked in about 50 minutes (30-40 minutes covered, 5-10 minutes uncovered).

Should you criss cross lasagna noodles? ›

(Do notice that I put the noodles criss cross – perpendicular from the layer below – it helps it to hold together when you serve it). So, the noodles directly on the cheese means there won't be enough for a top layer of noodles.

Do you put cheese in between lasagna layers? ›

The best way to layer your lasagna is to start with a layer of red sauce, follow it up with a layer of white sauce, then pasta, then cheese. Follow this pattern until you've filled your tray.

Why put toothpick in lasagna? ›

Pro Tip: There's nothing worse than having the top portion of cheese stuck to the foil. To prevent this, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

Is it better to bake lasagna the day before? ›

You can make it ahead.

The lasagna needs at least 5 hours to chill and let the sauce soften the noodles, but you can definitely make it the night before (even 3 days before) and bake it when you need it. Want your own freezer lasagna? Wrap it up in foil once you assemble it, no need to bake it beforehand.

How long should you let lasagna rest before cutting? ›

When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.

Should the top layer of lasagna be noodles or sauce? ›

Spread a thin layer of sauce at the bottom. Top with a layer of noodles, followed by half the ricotta, half your desired fillings, and more sauce. Repeat with another layer of noodles, the remaining ricotta, remaining fillings, and more sauce.

Does meat sauce go on the bottom of lasagna? ›

However there should be a thin layer of sauce in the bottom of the pan to prevent sticking but not meat. You put a thin layer of sauce then noodles. There are many different types of lasagna and not all have meat but some do. The bottom layer is always sauce.

What temperature do you bake lasagna at? ›

Preheat oven to 350 degrees. Place the lasagna (without the container of sauce) in a small, ovenproof pan; Cover the lasagna with foil and place in the oven. Cook the lasagna for about 20 minutes until it reaches an internal temperature of 165 degrees (remove the foil if you wish to brown the top)

How can I make bland lasagna taste better? ›

11 Ways To Add More Flavor To Your Homemade Lasagna
  1. Diversify your sausage. Artisteer/Getty Images. ...
  2. Sswap out that sausage for seafood. ...
  3. Reconsider the veggies you're using. ...
  4. Don't use the same exact cheese. ...
  5. Try ricotta cheese. ...
  6. Use no-boil noodles. ...
  7. Test out white lasagna. ...
  8. Consider cinnamon your secret ingredient.
Feb 26, 2023

How do you jazz up a lasagna? ›

Use fresh pasta sheets - you can purchase these instead of the no-boil.
  1. Add some pork to the ground meat while you brown it.
  2. Make your own bechamel sauce.
  3. Add chopped basil to the layers of ricotta as you build it.
Jul 1, 2022

How do you spice up bland lasagna? ›

Use vegetables like carrots, onions, and celery for flavor plus lots of garlic and herbs. If making a meat sauce, brown and season the ground meat before adding the tomatoes.

How do you elevate store bought lasagna? ›

When you pull the lasagna out of the oven, top it with dried parsley, garlic powder, and fresh ground pepper (don't add more salt – frozen food is notorious for having high sodium content). Your family will beg for more!

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