Best 8 Mamas Best Lasagna Recipes

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Indulge in the ultimate Italian comfort food with our collection of delectable lasagna recipes. From the classic lasagna al forno, a traditional baked lasagna with layers of pasta, béchamel sauce, and hearty ragu, to the modern vegetarian lasagna, packed with roasted vegetables and creamy ricotta, we have something for every taste. Explore our no-boil lasagna for a quick and easy weeknight dinner, or try the seafood lasagna, a delightful twist on the classic, featuring succulent shrimp, tender scallops, and flaky white fish. Craving a lighter version? Our zucchini lasagna offers a refreshing take with layers of zucchini ribbons, tangy tomato sauce, and gooey mozzarella. And for a truly unique experience, try our lasagna soup, a hearty and flavorful broth filled with lasagna noodles, vegetables, and ground beef. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure your lasagna turns out perfect every time.

Let's cook with our recipes!

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

MOM'S LASAGNA



Mom's Lasagna image

We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

MOM'S LASAGNA



Mom's Lasagna image

Provided by Michael Symon : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 19

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, with their juice
2 bay leaves
1 pound dried lasagna noodles
2 pounds whole milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

Steps:

  • In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
  • Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
  • In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
  • Preheat the oven to 350 degrees F.
  • Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
  • Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

MAMA'S LASAGNA



Mama's Lasagna image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
One 14.5-ounce can stewed tomatoes, chopped
One 8-ounce jar tomato sauce
One 6-ounce can tomato paste
One 8-ounce box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
One 8-ounce bag shredded mozzarella
One 8-ounce bag shredded Cheddar

Steps:

  • Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
  • In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
  • In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
  • Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

MAMA'S BEST LASAGNA



Mama's Best Lasagna image

Categories     Dinner

Number Of Ingredients 17

1 tablespoon Meat Sauce: olive oil
1 onion
1 carrot
24 ounce ground beef
14 ounce ground pork (optional)
3 tablespoons tomato paste
2 cube beef or vegetable bullion cubes
1 teaspoon dried oregano
1 teaspoon basil
1 salt and pepper to taste
4 tablespoon white sauce - butter
1/4 cup flour
3 1/2 cups milk
1 cup parmesan
17 ounces mozzarella cheese
2 tablespoon fresh parsley
4 cloves garlic

Steps:

  • Meat Sauce: 1. Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
  • 2. Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
  • 3. Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
  • 4. Adjust salt, pepper and dried herbs to your taste.
  • Parmesan White Sauce: 1. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
  • 2. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
  • 3. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
  • 4. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
  • To Assemble: 1. Preheat oven to 350°F | 180°F.
  • 2. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
  • 3. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
  • 4. Garnish with parsley and let stand for about 10 minutes before slicing and serving. ENJOY!
  • Notes *Fresh lasagna pasta sheets are found in the refrigerator section of most grocery stores. We prefer fresh pasta in our lasagna, but if you can't find or don't have access to fresh, you can use dried.
  • No Cook or Instant Noodles can be used without pre-boiling (check the packet instructions first). You can assemble as normal. To ensure the pasta has enough liquid to cook through while the lasagna is baking, we normally add about 1/2 cup of water to our sauce when using INSTANT.
  • Pre Boil Or Pre Cook Pasta Sheets need to be boiled first before assembly. Follow the instructions on the packet. Add a couple of tablespoons of olive oil into the water to prevent the sheets from sticking together, and stir them occasionally with a wooden spoon. Transfer each cooked lasagna sheet carefully into a large bowl or pot filled with cool water to help stop the cooking process. Leave them in there until ready to use. This helps prevent them from sticking together or drying out.
  • Calories: 613kcal | Carbohydrates: 39g | Protein: 38g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 832mg | Potassium: 918mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1845IU | Vitamin C: 11.6mg | Calcium: 507mg | Iron: 5.7mg

JO MAMA'S WORLD FAMOUS LASAGNA



Jo Mama's World Famous Lasagna image

Wondering what to do with leftover sauce when you make Recipe #22782? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.

Provided by SharleneW

Categories     European

Time 50m

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 7

6 -7 cups spaghetti sauce (recipe #22782) or 6 -7 cups use jo mama's world famous spaghetti sauce (Jo Mama's World Famous Spaghetti)
1 (16 ounce) box extra wide lasagna noodles
1 (32 ounce) carton cottage cheese
1 teaspoon oregano
3/4 teaspoon salt
1/2 cup freshly grated parmesan cheese (divided)
1 1/2 lbs mozzarella cheese, shredded

Steps:

  • Cook lasagna noodles according to package directions, drain and cut to fit pan.
  • In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese.
  • Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce.
  • Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce.
  • Top this with a final noodle layer covered with remaining sauce.
  • Sprinkle remaining 1/4 cup parmesan cheese over top.
  • Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top.
  • Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving.

MOM'S BEEF LASAGNA



Mom's Beef Lasagna image

This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. -Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 pound ground beef
2 garlic cloves, minced
1-1/2 cups water
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 to 1 envelope onion soup mix
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon pepper
9 lasagna noodles, cooked and drained
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
2 cups grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 367 calories, Fat 18g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

MAMA'S LASAGNA



Mama's Lasagna image

This is my Mom's recipe. When she gave it to me I was shocked that it wasn't more complex. It's what I asked for on every birthday! It is very cheesy!

Provided by Bri22

Categories     Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (15 ounce) can tomato sauce (or homemade sauce if you like)
2 tablespoons tomato paste
1 (16 ounce) container cottage cheese or 1 (15 ounce) container ricotta cheese, if you like that better
1 egg, beaten
1/2 cup chopped fresh parsley
lasagna noodle, uncooked
1 (16 ounce) package mozzarella cheese

Steps:

  • Brown ground beef in a frying pan.
  • Add sauce and tomato paste.
  • In a bowl mix cottage cheese with egg, Parmesan cheese, and parsley.
  • Cover the bottom of a 9x13 inch pan with a little of the sauce.
  • Layer the uncooked noodles, then cottage cheese mixture, then meat sauce, then slices of mozzarella. Do one more layer in the same order.
  • Sprinkle top with Parmesan cheese.
  • Cover with foil and bake at 350°F for 45 minutes to an hour to make sure noodles are done.

Tips:

  • Use fresh ingredients: The better the quality of your ingredients, the better your lasagna will taste. Use fresh herbs, vegetables, and cheese whenever possible.
  • Don't overcook the noodles: Lasagna noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will become mushy and ruin the texture of your lasagna.
  • Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of your lasagna. Use a combination of cheeses that melt well and have a good flavor, such as mozzarella, Parmesan, and ricotta.
  • Don't skimp on the sauce: Sauce is the heart of any lasagna. Make sure you use a flavorful sauce that has a good balance of acidity and sweetness. You can use a store-bought sauce or make your own.
  • Layer your lasagna carefully: When assembling your lasagna, layer the ingredients evenly and make sure that each layer is completely covered. This will help to ensure that the lasagna cooks evenly and that each bite is packed with flavor.
  • Bake your lasagna until it's bubbly and golden brown: Lasagna should be baked until it's bubbly and the cheese is melted and golden brown. This usually takes about 30-40 minutes.
  • Let your lasagna rest before serving: Once your lasagna is out of the oven, let it rest for at least 10 minutes before serving. This will help the lasagna to set and make it easier to slice.

Conclusion:

Mama's Best Lasagna is a classic Italian dish that is loved by people of all ages. It's a hearty, flavorful, and comforting meal that's perfect for any occasion. With a few simple tips, you can make a lasagna that will impress your family and friends. So what are you waiting for? Get cooking!

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