The Best Lasagna Recipe

If you’ve been searching for The Best Lasagna Recipe that balances creamy, cheesy layers with a rich, savory meat sauce, you’ve landed in the right place. This lasagna is comforting, easy to assemble, and feeds a crowd. It blends tender lasagna noodles with a hearty beef and sausage sauce, a tangy, creamy cheese layer, and plenty of melty mozzarella and Parmesan. Perfect for a weeknight dinner or a special gathering, this recipe delivers familiar flavors with a reliably satisfying outcome.

Why you’ll love this recipe

• Simple, approachable ingredients you can find in most grocery stores.
• A creamy cheese mixture that keeps every bite rich and silky.
• Balanced seasoning so the meat and tomato sauce shine without overpowering the cheeses.
• Make-ahead friendly: assemble ahead and bake later or freeze for future meals.

Ingredients

• 1 pound lasagna noodles, cooked according to package directions
• 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
• 1 large egg, lightly beaten
• 8 ounces 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)

Make it your own

Swap the pasta sauce with a chunky tomato and basil variety for more texture, or use a smoother marinara if you prefer a silkier sauce. Fresh parsley adds brightness at the end, but it’s optional. If you like extra herb flavor, sprinkle a pinch more dried basil or oregano into the ricotta-like layer when you mix it.

Equipment

• Large pot for boiling noodles
• Large skillet
• Mixing bowls
• 9×13-inch baking dish
• Aluminum foil
• Oven preheated to bake

Step-by-step Instructions

Below are clear, numbered steps to make The Best Lasagna Recipe from start to finish. Follow them in order for the best results.

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil and cook 1 pound lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a clean surface or a sheet of parchment to prevent sticking.
3. While the noodles cook, heat a large skillet over medium-high heat. Add 1/2 pound ground beef and 1/2 pound Italian sausage to the skillet. Cook, breaking the meat into pieces with a spoon, until no pink remains and the meat is browned.
4. Stir 1 1/2 teaspoons Stone House Seasoning, 2 teaspoons dried basil, and 2 teaspoons dried oregano into the browned meat. Mix thoroughly so the seasonings are evenly distributed.
5. Add 36 ounces pasta sauce and 2 tablespoons tomato paste to the seasoned meat. Stir to combine, then reduce the heat to low and let the sauce simmer gently for 5 to 10 minutes so the flavors meld. Taste and adjust seasoning if needed.
6. In a medium bowl, combine 1 large egg (lightly beaten), 8 ounces cream cheese (softened), 1 cup plain Greek yogurt, and 1/4 cup of the shredded Parmesan cheese (reserve the other 1/4 cup for topping). Use a whisk or spatula to blend until smooth and creamy. Fold in 1 cup of shredded mozzarella from the reserved amount (reserve the remaining 3 cups of mozzarella for layering and topping).
7. Spoon a thin layer of the meat sauce into the bottom of a 9×13-inch baking dish to prevent sticking — about 1 to 1 1/2 cups should do.
8. Place a single layer of cooked lasagna noodles over the sauce, trimming noodles to fit if necessary.
9. Spread about one-third of the creamy cheese mixture evenly over the noodles.
10. Spoon about one-third of the meat sauce over the cheese layer, spreading it to cover evenly.
11. Sprinkle about 1 cup of the shredded mozzarella over the sauce layer.
12. Repeat the layering process two more times: noodles, one-third of the creamy cheese mixture, one-third of the meat sauce, and about 1 cup mozzarella each layer. You should end up with three stacked layers of noodles and fillings.
13. Finish with a final layer of noodles, the remaining meat sauce spread evenly on top, the remaining 1 cup + 1 cup mozzarella (to total 4 cups shredded and divided as used), and the remaining 1/4 cup Parmesan sprinkled over the very top.
14. If desired, cover the dish loosely with aluminum foil for the first part of baking to keep the cheese from browning too quickly.
15. Bake in the preheated oven at 375°F (190°C) for 25 minutes covered, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and beginning to brown at the edges.
16. Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing. Resting lets the layers set so the slices hold together cleanly.
17. Garnish with chopped fresh parsley, if using, and serve warm.

Recipe notes and tips

• Do not overcook the noodles in the boiling step — cook them to al dente, as they will finish softening in the oven while baking.
• Letting the lasagna rest after baking is essential; it firms up and slices more neatly.
• If you prefer more sauce, you can add an extra 1/2 cup to the meat mixture before assembling.
• For a lower-sodium option, look for reduced-sodium pasta sauce and salt-free seasoning blends.
• To freeze: assemble the lasagna but do not bake, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking; you may need to add an extra 10–15 minutes to the covered baking time.

Make-ahead and storage

This lasagna stores well in the refrigerator for 3–4 days in an airtight container. Reheat individual portions in the microwave or reheat a whole baking dish covered with foil at 350°F (175°C) until warmed through, about 20–30 minutes depending on size. Leftovers also freeze excellently for up to 3 months.

Serving suggestions

• A simple green salad with a light vinaigrette cuts through the richness of the lasagna.
• Garlic bread or a crusty baguette is perfect for mopping up any extra sauce on the plate.
• Pair with a medium-bodied red wine or a sparkling water with lemon for a refreshing contrast.

About this recipe

This version of The Best Lasagna Recipe combines familiar, comforting flavors with a silky cream-cheese layer that makes each bite luxuriously creamy without overpowering the classic tomato-and-meat profile. It’s straightforward to prepare, forgiving for home cooks, and scales easily for bigger gatherings. Whether you’re cooking for a family dinner or prepping for guests, this lasagna delivers consistent, crave-worthy results.

Enjoy making and sharing this hearty, homey lasagna. It’s a recipe that earns its place on repeat rotation in any kitchen.