This is the best homemade lasagna recipe and my whole family loves it. It’s my mom’s family recipe and it’s so delicious with a rich meat sauce, provolone cheese and ricotta cheese filling. If feeds a crowd but you can also split it into 2 batches and freeze one for another day!
You might also like this vegetable noodle lasagna recipe!
My mom made the best homemade lasagna I personally ever had. It’s a family recipe that even my brother asked for last week. We all make it because it’s perfect for a feeding a family or as serving a crowd when you have a party. Plus you know that everyone will like it because it is just that good.
This beef lasagna has a really flavorful meat sauce that I think makes the recipe. You can use just this part of this recipe in other Italian dishes or just over pasta. My mom also used 4 types of cheese – provolone, mozzarella, parmesan and of course ricotta cheese.
And lastly it’s very filling which makes it a great recipe if you like leftovers or have a big family. I often make 2 pans instead of one and freeze one for dinner another day.
Why I love this recipe.
- This is one recipe I am confident that everyone will love, especially if I am have a dinner party. I haven’t met any who didn’t love all the Italian flavors of this dish.
- That also means that it’s a good dish to make if you want to cook something for new mothers or grieving families. It’s not only tasty, but it’s a dish that makes a lot and they can eat it for a few days.
- It freezes well. As I mention above, I like to split this recipe into two medium pans and I freeze one for another day. It comes in handy when you are have guests over or just want some Italian comfort food.
- This recipe makes a lot. I usually get one 13×9 pan plus a smaller pan out of this recipe. It does take time to make because the sauce has to cook down for a while before you can even assemble it. But you can at least 2 batches and even 3 smaller pans done at once.
How to make the meaty homemade lasagna sauce.
Learn how to make homemade lasagna sauce that is full of flavorful. It’s a meat sauce that I sometimes make a big batch of in the slow cooker and freeze to eat over pasta. Though you don’t have to make it in the slow cooker for the lasagna. It’s what makes this lasagna recipe so good in my opinion.
The ingredients are ground beef, Italian pork sausage, garlic, onion, tomato paste, tomato sauce, crushed 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 crushed tomatoes.
- 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.
If you want you can make this meat sauce in the slow cooker the night before making the lasagna you can. Or you can make in the slow cooker if you just want to use it for other dishes. Make it and store in airtight or freezer containers and store in the freezer. Please scroll down to view the printable recipe card for all of the instructions.
How to make this 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 eggs 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.
How to assemble the best homemade lasagna.
Here is how to make a meat lasagna and particularly how I assemble the specific layers of noodles, meat sauce, ricotta mixture and cheeses. See the picture collage below to see the various layers and stages of assembly.
- 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. Sometimes I sprinkle a little parmesan in between the cheese slices though this is optional.
- Now all you do is continue the same layers: noodles -> ricotta cheese mixture -> meat sauce -> parmesan -> cheese layer. I do two full layers and on the 3rd layer of lasagna I do not add the ricotta mixture and just the meat sauce and cheese slices.
- 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.
Frequently Asked Questions
This original recipe makes a large 9×13 pan of lasagna with extras to make a small pan too. Sometimes I like to make 2 pans of 7×11 pans of lasagna and freeze one for another time. You can probably make 3 small pans too.
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.
However you can also freezer leftovers. Freeze the cooked leftovers in small portions so you can just reheat it in the microwave easily.
To cook from frozen, try to defrost it in the refrigerator overnight then cook it the same way. 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. NOTE: Make sure to take off the plastic wrap before baking!
Yes, you can split this recipe into 3 individual 8×8 pans of lasagna and freeze them if you have less people to serve.
If you have extra meat sauce it is great with regular spaghetti. Sometimes I use it over zucchini noodles for a lighter dinner. You can freeze it for another time too.
I often make this for company or parties because it feeds a crowd. You can get a good 10 servings out of one lasagna and one piece is very filling. If serving as a side dish for a party you can make the pieces smaller. Also it tastes great the next day!
Yes I have made it in the slow cooker the day before as you can just put everything in the slow cooker and cook all day. Then refrigerate overnight and make the lasagna the next day. It cuts back the time quite a bit.
I have use no boil noodles that I have bought by accident. However I don’t really like the taste of them. But they do work fine if you are used to them. Personally I like regular boiled noodles better.
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 my mom’s best homemade lasagna recipe might become one of your family’s favorites too. Enjoy!
Best Homemade Lasagna Recipe - mom's family recipe.
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 to freeze and have on hand to eat with any kind of pasta.
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 (28 oz) cans of crushed tomatoes
- 1 tablespoon white sugar
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoons salt
- 3 bay leaves (optional - if you have them)
- 16 ounces ricotta
- 4 egg yolks
- 1 cup Parmesan cheese
- 8 ounces mozzarella cheese (slices)
- 8 ounces provolone cheese (slices)
- ½ cup fresh parsley, chopped
- 1 box lasagna noodles
Instructions
- To make the lasagna meat sauce. Get out a large pot and heat ot medium high heat. Add olive oil and sauté onions, garlic, sausage and ground beef until the meat is no longer pink. Depending on how fatty the meat is, drain off the excess fat or grease if there is any. Turn the heat down to medium heat.
- Add the tomato sauce, paste and crushed tomatoes. Mix to combine and then add the sugar, oregano, basil, salt and bay leaves. Mix again and 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.
- To make the ricotta mixture. In a bowl, add the egg yolks, ricotta and minced parsley. Set aside or place in the refrigerator until you are ready to assemble the lasgan.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Once the sauce, noodles and ricotta is made you can asseble.
- Layer 1: Add a little of the sauce on the bottom of the pan.
- Layer 2: Add 3 cooked lagana noodles for this layer. Overlap them if they don't fit exactly.
- Layer 3: Spoon and spread ½ of the ricotta mixture. You will use this in just 2 of the layers.
- Layer 4: Over that, add a layer of the meat sauce and then sprinkle some of the parmesan cheese.
- Layer 5: Add slices of both the mozzarella and provolone slices. You will need to use the cheeses in 3 layers. I often cut the cheese slices in half and alternate them for each layer. They do not need to touch. See graphic below for what the layers should look like.
- Next add another layer of noodles, then the ricotta, meat sauce, parmesan sprinkle, cheese slices. After that add a final layer of nodles, NO ricotta, meat sauce, parmesan and the final layer of cheese slices.
- Spray a piece of aluminum foil with cooking spray and the cover the lasgana pan. Bake in a 350°F 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. You can also freeze leftover all ready cooked lasagna. Make sure to freezer small portions so you can easily reheat it in the microwave.
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: 20 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 676mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 21g
Payton says
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 ?
Denise says
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!
Andrea says
This recipe looks delicious!
Question for you – do you use the entire box of lasagna noodles; one pound? And, how many times do layer?
Denise says
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.
Cynthia Burrell says
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!
Denise says
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.
Kathi starr says
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!
Denise says
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.
An Dales says
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.
Elizabeth says
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!
Denise says
Thank you Elizabeth! That’s so nice of you to help a reader out.
Lina says
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!
Marisa F. Stewart says
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.
Lois Christensen says
I have never used provolone in lasagna! What a great idea. My husband would love that addition. Your recipe looks really delicious.
Veena Azmanov says
Too good to resist. Cheesy Creamy and delicious. Have to make this for family.
Jennifer says
I have a question. I’ve made this a few times and it’s definitely a favorite. But we aren’t eating it straight away. You said in the instructions to bake then freeze and then in the notes to freeze then bake. Which one should I do. I made one to give to a friend who just had a baby and one for ourselves. So should I bake first then freeze or not.
We love this lasagna by the way
Denise Wright says
Hi Jennifer, I will have to clear that up in the post so thanks for bringing that to my attention.
I just made this yet again this weekend. You can do both. If you are giving it to someone and they are not going eat it right aways I would not cook it first. That would make it nice and fresh when they do cook it. Make two small pans and cook one that they can eat right away and freeze the uncooked one for another day.
Make sure to put the instructions on the uncooked frozen one. They will have to thaw it completely before baking. The one I did yesterday I had to thaw in the refrigerator overnight and then leave it out for a hour or two so it would thaw before baking. They are very dense.
However I often also freeze leftovers. Because it makes a lot you can just freeze the leftovers as you would any all ready cooked food. I freeze it in 1 or 2 person portions so you can just microwave to cook it when you need it.
I hope that make sense. Please let me know if you have any questions about what I just said.
Denise
Jolina says
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.
Theresa thomson says
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
Denise says
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!
Gloria says
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.
Dawn says
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!
Denise says
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!
Karen says
Do you think you could use cottage cheese instead of the ricotta.
Denise says
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 says
Denise,
Absolutely delicious! Thank you so much for sharing.
Denise says
So glad you liked it Sandy! My whole family makes this recipe!
Sandy Genoa says
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.
Sandy
Denise says
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.
Becky says
Are the small cans of tomato sauce the 15 oz size?
Denise says
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.
Denise
Cassie says
Can you use the oven ready noodles for this recipe? Thank you!
Denise says
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!
Denise
Kelly says
Do you use fresh mozzarella? Can’t wait to try this!
Denise says
Hi Kelly, I just used sliced mozzarella and sliced provolone. I hope you like it. Everyone in my whole family makes it!
Barbara says
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.
Denise says
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.
Autumn says
So how many layers should there be?
Denise says
This sometimes differs depending on what type of pan you use but I think you can usually do 3 layers. Hope that helps!
Doug says
All manufactured and chillin in the fridge overnight. Baking tomorrow. Can’t wait! Thanks for the recipe!
Denise says
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!
vicki says
so, this works to assemble and bake the next day?
Denise says
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!
Denise
Aleda says
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?
Denise says
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.
Carla Ellington says
Should the noodles be cooked or uncooked when you’re putting this all together? Thanks for the recipe.
Denise says
Hi Carla, they should be cooked. Please let me know if you have any other questions and thanks for stopping by!
Melinda says
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! 🙂
Denise says
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 Wright
Melinda says
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 😀
Denise says
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.
Lisa says
Looks yummy…I’m going to give it a try! Thanks for posting.
Lisa says
Looks yummy…I going to give it a try. Thanks for posting!
Jen @ The Halfway Homemaker says
This looks so delicious, perfect for a winter evening. Thanks for sharing with Tasty Tuesdays.
Lou Lou Girls says
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
Susan - ofeverymoment says
This looks like a great lasagna recipe to try! Visiting from the SITS linkup. Glad to have found your blog!
Vashti Quiroz-Vega says
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! 😉
Patti says
That’s a great one. Unforgetable lasagna is a good name for it!