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The Best Lasagna Recipe

A classic, layered lasagna with a hearty meat sauce and creamy cheese filling.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Servings: 8 servings

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)

Instructions

  • Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray and set aside.
  • Cook the lasagna noodles according to package directions, drain, and set aside.
  • In a large skillet over medium heat, cook the ground beef and Italian sausage until no longer pink. Drain any excess fat.
  • Add Stone House Seasoning, dried basil, dried oregano, pasta sauce, and tomato paste to the cooked meat. Simmer, stirring occasionally, until the sauce thickens, about 5–10 minutes.
  • In a large bowl, lightly beat the egg. Add softened cream cheese, Greek yogurt, 2 cups of the shredded mozzarella, 1/4 cup of the shredded Parmesan, and chopped parsley if using. Stir until smooth and well combined.
  • Spoon 1 cup of the meat sauce into the prepared baking dish and spread into an even layer.
  • Arrange a layer of lasagna noodles over the sauce, spread one-third of the cheese mixture over the noodles, then top with 1 cup of meat sauce. Repeat this noodle, cheese, and sauce layering two more times.
  • Top with a final layer of lasagna noodles and spread the remaining meat sauce over them. Cover the dish loosely with aluminum foil.
  • Bake covered for 40 minutes.
  • Remove the foil and sprinkle the remaining 2 cups mozzarella and 1/4 cup Parmesan over the lasagna. Bake uncovered until the cheese is melted and lightly browned, about 15 minutes.
  • Allow the lasagna to rest for 10 minutes before slicing and serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Large Pot
  • Mixing Bowl
  • Spatula or spoon
  • Aluminum Foil

Notes

  • Prepare the lasagna up to the final cheese layer and refrigerate for up to 3 days before baking.
  • For freezing, assemble unbaked without the final cheese layer and thaw overnight before baking.
  • Use all ground beef (1 pound) if you prefer instead of beef plus sausage.
  • Omit the meat and add sliced mushrooms for a meatless version.
  • Substitute one 15-ounce container of ricotta or cottage cheese for the cream cheese and yogurt if desired.
  • Omit the egg in the cheese filling for an egg-free option.