Best 9 Best Ever Lasagna Recipes

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Indulge in the timeless classic of Italian cuisine, lasagna, with our carefully curated collection of delectable recipes. From traditional lasagna Bolognese to innovative vegetarian and seafood variations, our comprehensive guide offers a lasagna experience like no other. Discover the secrets to creating the perfect lasagna, from selecting the finest ingredients to layering techniques that ensure an explosion of flavors in every bite. Whether you prefer a classic meat sauce or a lighter vegetable filling, our recipes cater to diverse tastes and dietary preferences. Prepare to tantalize your taste buds with a hearty and comforting lasagna that will become a cherished family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST EVER LASAGNA



The Best Ever Lasagna image

My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 15 servings

Number Of Ingredients 18

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound bulk Italian sausage
4 Italian sausage links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA



Grandma's Best Ever Sour Cream Lasagna image

This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!

Provided by e.oliver365

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 17

1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
  • Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
  • Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  • To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g

THE BEST LASAGNA EVER (PIONEER WOMAN)



The Best Lasagna Ever (Pioneer Woman) image

Make and share this The Best Lasagna Ever (Pioneer Woman) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1 lb hot breakfast sausage
2 garlic cloves, minced
29 ounces whole tomatoes
6 ounces tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 whole beaten eggs
1/2 cup grated parmesan cheese (not shredded)
2 tablespoons dried parsley
1 teaspoon salt
1 lb sliced mozzarella cheese
10 ounces lasagna noodles
1/2 teaspoon salt for noodles
1 tablespoon olive oil for pasta water

Steps:

  • Bring a large pot of water to a boil with oil and salt.
  • In a large skillet or saucepan combine ground beef, sausage, and garlic.
  • Cook over medium high heat until browned.
  • Drain half the fat (less if you're feeling naughty).
  • Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.
  • After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
  • Cook lasagna until al dente (not overly cooked).
  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles. Spread evenly.
  • Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
  • Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.

ABSOLUTE BEST EVER LASAGNA



Absolute Best Ever Lasagna image

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

Provided by ratherbeswimmin

Categories     Cheese

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 lbs lean ground beef
1/2 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
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles

Steps:

  • 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.

BEST-EVER LASAGNA



Best-Ever Lasagna image

Yikes, another lasagna recipe you say? I love all the variations of this Italian classic, but this one is the best I've ever had. I think it's originally from the Taste of Home cookbook series, but I've tweaked it to my family's taste...and hopefully yours too. Note: Allow about 2 hours and 40 minutes from kitchen to table because the sauce needs to simmer for 1 hour and then the lasagna, once assembled, needs to cook for 50-70 minutes and rest for 15 minutes before serving.

Provided by RedhairMac

Categories     One Dish Meal

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 lb ground beef
1 lb pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
3 tablespoons capers (they add so much flavor) (optional)
2 garlic cloves, crushed
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
3 eggs
3 tablespoons dried parsley
24 ounces small curd cottage cheese
1 (8 ounce) carton ricotta cheese
1/2 cup parmesan cheese, shredded
1 lb no-boil lasagna noodles
6 slices provolone cheese
4 -6 cups mozzarella cheese, shredded (how much you use is your preference)
1 bunch green onion, chopped (white and light green sections only)
1 (4 1/4 ounce) can black olives, sliced, drained

Steps:

  • Preheat oven to 375 degrees.
  • In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
  • To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
  • In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
  • Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
  • Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
  • On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
  • Place another 1/3 of the noodles on top.
  • Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
  • Top with remaining noodles, meat sauce and mozzarella.
  • If desired, garnish with black olives and green onions scattered on top.
  • Cover and bake for 50 minutes.
  • Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
  • Let stand for 15 minutes before serving.
  • Leftovers freeze well.

BEST EVER LASAGNA



Best Ever Lasagna image

This is the best lasagna that I've eaten. Way better than what you can get in a restaurant. This recipe is to use the sauce "Khandi's Spaghetti Sauce". It makes gallons, or you can size down the recipe to make less. But the sauce is the basis - it must be meaty and spicey to get the full effect. I buy those plastic 8 inch square pans to make these in, and then freeze. You can cook these from frozen, or thaw overnight to decrease cooking time. I've also made this up in 2 of those huge aluminum roasting pans with handles. It fed about 30 people each and had to cook about 2-2 1/2 hours. The basis for this lasagna is the sauce. Depending on how much you want to make is how much cheese mixture to mix up. I usually do this from feel, so amounts are approximate. One recipe of sauce makes about 8 small lasagnas, 4-5 larger (8X13") lasagnas, or 2 giant roasting pan size lasagnas depending on layering. (Directions for 1 lasagna at bottom.)

Provided by Khandi Howard

Categories     One Dish Meal

Time 1h15m

Yield 8-60 serving(s)

Number Of Ingredients 7

4 lbs mozzarella cheese
3 lbs ricotta cheese (for small curd cottage cheese)
2 lbs parmesan cheese
5 eggs, beaten
italian seasoning
khandi spaghetti sauce
1 (16 ounce) package lasagna noodles, cooked (1-2 pkg)

Steps:

  • Mix up cheeses reserving about 4 cups to top lasagna.
  • Add eggs and Italian seasoning.
  • I do this with in two batches.
  • Now you are ready to assemble lasagna.
  • Pour small amount of sauce in bottom of pan - just enough to cover.
  • Layer noodles over sauce.
  • Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
  • Layer noodles over cheese - then pour on sauce to cover.
  • Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
  • Then: I cover loosely with foil to prevent cheese from over browning.
  • Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
  • Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
  • Place in freezer.
  • Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
  • ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
  • ********************************.
  • You can cook less at a time.
  • For one 8X13 in lasagna I'd start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
  • You'll probably need about 9 -12 noodles and about 7 - 8 cups of sauce.
  • ********************************.

Nutrition Facts : Calories 1723.5, Fat 109.2, SaturatedFat 64.7, Cholesterol 498.2, Sodium 3345.9, Carbohydrate 57.6, Fiber 1.8, Sugar 5.1, Protein 124.5

LASAGNA - THE BEST I'VE EVER TASTED



Lasagna - the Best I've Ever Tasted image

This Lasagna is uotstanding. It was a recipe from my mother which we have been using for 35 years or more. Everyone loves it. I often make 10 pans at a time to serve to a large group or to freeze.

Provided by Benson Cinnamon

Categories     < 4 Hours

Time 1h30m

Yield 1 pan, 8-12 serving(s)

Number Of Ingredients 16

1/2 lb lasagna noodle
2 tablespoons oil
2 garlic cloves (minced)
1 medium onion (chopped)
1 lb ground beef
1 tablespoon dry parsley flakes
1 teaspoon oregano
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon basil
13 ounces tomato paste
1 1/2 cups crushed tomatoes
2 eggs (beaten)
1 pint dry curd cottage cheese
1/4 lb parmesan cheese (grated)
1/2 lb mozzarella cheese (sliced)

Steps:

  • Cook noodles in salted water, 15 minutes - drain.
  • Heat oil, cook garlic and onion, add beef and seasonings, sauté until well browned, add tomato paste and tomatoes, simmer 5 minutes. Set aside.
  • Blend eggs with cottage cheese in the food processor, add parmesan cheese, blend until smooth.
  • Put half of meat sauce in bottom of a lasagna pan, put half of the noodles on top, then the cottage cheese mixture, then the rest of the noodles, then the rest of the meat sauce.
  • Bake at 350 degrees (325 in convection oven) for approx ½ to 3/4 of an hour or until browned and bubbly.
  • After 20 to 30 minutes, cover with sliced (I prefer grated) mozarella cheese and return to oven.

BEST EVER LASAGNA



Best Ever Lasagna image

Even though my DH does not like pasta dishes, he loves this one. It's great served with french bread and wine

Provided by Nimz_

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic
1 lb ground chuck
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
1 (2 1/4 ounce) can sliced black olives
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons sugar
2 eggs
1 lb cottage cheese
1/2 lb mozzarella cheese, sliced
1/2 cup parmesan cheese
1 (12 ounce) package lasagna noodles, cooked to directions

Steps:

  • Preheat oven to 350 degrees.
  • Brown meat in skillet with onion, and garlic, cooking slowly.
  • Add tomatoes, tomato paste, olives, seasonings, sugar, and simmer uncovered for 30 minutes In separate bowl beat eggs, and blend in cottage cheese.
  • In a greased 2 qt casserole layer 1/2 of the meat sauce, 3-4 noodles, 1/2 cottage cheese, 1/2 mozzarella cheese.
  • Repeat layers and sprinkle with Parmesan cheese.
  • Bake for 40-50 minutes.

BEST EVER LASAGNA



BEST EVER LASAGNA image

Categories     Beef     Pasta     Sausage

Yield 10-12 people

Number Of Ingredients 17

1 1/2 pounds lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 tsp salt (to taste)
1 tbsp dried parsley flakes
1 tbsp dried oregano
1 tbsp dried basil
2 (14.5-ounce) cans whole tomatoes, undrained and chopped.
2 (6-ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 tsp pepper
2 tbsp parsley
1/2 cup grated Parmesan cheese
1 pound mozzarella cheese, divided
12-15 lasagna noodles

Steps:

  • 1. Brown ground beef, Italian sausage, onion and garlic. 2. Add salt, parsley, oregano, basil, tomatoes, and tomato paste; stirring until well mixed. 3. Simmer 1 hour 4. Cook lasagna noodles according to package directions; drain and set aside. 5. Spray a 13"x9" baking pan with cooking spray. 6. Combine cottage cheese, eggs, pepper, parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. 7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. 8. Bake at 375 degrees F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Tips:

  • Choose the right lasagna noodles. No-boil lasagna noodles are the easiest to work with, but you can also use traditional lasagna noodles if you cook them according to the package directions.
  • Make sure your sauce is flavorful. The sauce is the heart of any lasagna, so make sure it's packed with flavor. Use a combination of ground beef, Italian sausage, and vegetables, and simmer it for at least 30 minutes to develop the flavors.
  • Don't skimp on the cheese. Mozzarella and ricotta cheeses are essential for a classic lasagna. Use a combination of both to create a rich, creamy filling.
  • Layer the lasagna properly. Start with a layer of sauce, then noodles, then filling, and then cheese. Repeat this process until you've used up all of your ingredients.
  • Bake the lasagna until it's bubbly and golden brown. This usually takes about 30 minutes.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make a lasagna that will impress your family and friends. So next time you're looking for a hearty and satisfying meal, give lasagna a try.

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