Best Lasagna

The Best Classic Lasagna recipe that’s rich, satisfying, comforting, flavorful, perfectly proportioned and will end your search for the best homemade meat lasagna recipe!

This homemade lasagna is one for the recipe binder.  The only one.  It’s loaded with three layers of pasta, homemade meat sauce, creamy ricotta (with a secret trick), nutty Parmesan and gooey mozzarella cheese.  Each and every bite is hot, meaty, cheesy, saucy perfection. I’ve included everything you need to know about how to make lasagna, how to make ahead and how to freeze. 

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  Lasagna Recipe Video

 
a slice of traditional lasagna with layers of ricotta, noodles, meat sauce, mozzarella, Parmesan with fresh parsley garnish on a white plate

Lasagna

There are a few Italian staples that everyone should have an amazing homemade recipe for, namely Lasagna, Chicken Parmesan, Italian Meatballs,Fettuccine Alfredo, Shrimp Fettuccine, Macaroni and  Cheese,  Baked Penne,Pasta Al Forno and Italian Pasta Salad.  In my opinion, homemade lasagna is at the forefront of this list.  It is the quintessential classic Italian recipe that’s hearty, cheesy, saucy, immensely comforting and everyone loves it. I think that is why my easy Lasagna Soup and White Chicken Lasagna  Soup continue to be so popular.

Traditional Lasagna, however, is a bit more time consuming, BUT, I have never made this lasagna recipe and regretted it.  Instead, it leaves me oohing and ahhing and wanting more, more, more, even when I am stuffed.   Here are just a few more reasons I love homemade lasagna:

  • Crowd pleaser.  It’s the kind of meal that even the pickiest eater loves and we all crave long after the last bite.
  • Makes a ton.  This homemade lasagna recipe makes such a hearty casserole it is perfect for large crowds, dinner parties or company.
  • Less Expensive.  It tastes every bit as delicious as your favorite restaurant but you get an entire pan instead of just a slice for the same price.
  • Make Ahead.  I love making lasagna the night before and allowing it to sit in the refrigerator overnight.  This further develops the flavors and makes dinner time as easy as a push of the oven button.
  • Freezer friendly.  This lasagna freezes well so you can it freeze it for busy days ahead or for gifts for new moms or when someone has had surgery.  You can also double the batch and eat one lasagna casserole for dinner and freeze the other.
top view of Italian lasagna recipe in a blue casserole dish

BEST Lasagna Recipe

This Lasagna Recipe is one of the best I’ve ever devoured in my entire life. I’ve been perfecting it for years, making little tweaks here and there until I thought it was worthy of the title, “Best Lasagna Recipe.”  While I can’t say it’s the Best Lasagna recipe in the world (although the research to verify that statement sounds delightful), I can say it is the Best Lasagna I’ve ever made or tasted.  I hope you agree!

The little changes I’ve made along the way make a world of difference from deciding between classic noodles to no-boil noodles, between Italian sausage and beef or just beef, from store bought meat sauce to the perfect homemade meat sauce, from ricotta or cottage cheese, to the ratio of all the ingredients.  In the end, here is my conclusion of what makes the Best Lasagna recipe:

  • Classic Noodles. There is no need to settle for no boil noodles!  Classic Noodles are soaked in hot water instead of boiled for ease and the perfect texture every time.
  • Bolognese Sauce. The sauce, the sauce!  For the best Lasagna recipe, you need the best homemade meat sauce and of course the best meat sauce is a homemade Bolognese sauce with onions, carrots and celery.  It is soooo worth the extra 10 minutes to make homemade sauce.
  • 15 Minute Simmer. That’s right, the Bolognese only requires 15 minutes on the stove but the flavor will blow your mind!
  • Beef and Sausage. The combination of beef and Italian sausage is rich and sublime with immense flavor you can’t achieve in any other way.
  • Depth of Flavor. We use plenty of seasoning in our Bolognese Sauce as well as soy sauce, beef bouillon and fresh basil.  We also season our ricotta filling with Parmesan, nutmeg and basil.  Every element should be seasoned and flavorful.
  • No Grainy Ricotta! Instead of using all of ricotta, we combine ricotta with sour cream for the creamiest ricotta you ever did taste.
  • Ratio of Meat Sauce to Filling to Noodles. This lasagna recipe has double the ricotta filling as most lasagna recipes so it doesn’t get lost.  You definitely won’t think it’s filling heavy but just right.It also has another layer of noodles so we get layer upon layer upon layer of YUM!
a bite of easy lasagna on a fork

What ingredients go into lasagna?

  • Lasagna Noodles
  • Meat Sauce
  • Mozzarella Cheese
  • Ricotta Cheese
  • Parmesan Cheese
  • Italian Seasonings

Pretty much all homemade lasagna recipes are comprised of the above ingredients.  So what makes one lasagna recipe dramatically different then another?  It comes down to seasonings, proportions, quality of ingredients and the meat sauce.

Many lasagna recipes either have too much sauce and too little filling or vice vera OR the meat sauce is lackluster.  You NEED a quality, flavorful meat sauce in order to have the best lasagna recipe.  I’m pretty passionate about this, so I’ve outlined a whole section on my Lasagna Bolognese sauce.  It is show stopping delish.

up close of side view of meat lasagna recipe cut into square serving slices

WHAT ARE THE BEST NOODLES FOR LASAGNA?

No boil lasagna noodles or classic lasagna noodles?

No Boil Noodles.  Just Say No to No Boil Noodles.  No boil lasagna noodles are definitely alluring without the extra step of boiling noodles and dealing with clumping, tearing boiled noodles.   No boil lasagna, noodles, however, are too thin, in my opinion, against the thick, robust sauce and layers of luscious cheese filling.  No boil noodles also tend to bake up chewy instead of tender and you run the unpalatable risk of crunchy, noodles if they are not adequately submerged in the sauce.

Classic Noodles.  What if I told you, you can use classic noodles without boiling them?  Without the slipping, sticking and tearing?  Well, you CAN!  We soak our classic noodles in hot water while the sauce is simmering.  They emerge softened and super easy to work with without the risk of tearing.  The softened noodles cook completely in the lasagna for the perfect texture every single time.

WHAT KIND OF SAUCE SHOULD I USE FOR LASAGNA?

I believe if you are taking the time to make lasagna, then it should be done right.  If you want a shortcut, then make my One Pot Lasagna Soup.  If you want the Best Lasagna worthy of your time, then make homemade Bolognese!

Bolognese is known in Italy as ragù alla bolognese, and gets its name because it originated in Bologna, Italy.  Bolognese is a meat-based sauce which includes a sofrito of onion, celery and carrots.  I love this recipe so much (and so do reader) that its become the base of my Marinara Sauce that I use in my Manicotti and many other recipes sans meat.

showing how to make easy lasagna by simmering homemade meat sauce in a white Dutch oven

Our Bolognese recipe only requires 15 minutes simmering, so it is SO worth making.  The results are exponentially more than the time and effort required.  It’s meaty, saucy, flavorful and everything a meat sauce should be.

  • VEGETABLES: The vegetables should be finely diced so they become tender in the sauce and aren’t chunky.  After the sauce is simmered you shouldn’t notice any chunks of vegetables but you WILL notice the depth of flavor.  If you skip the sofrito, you are skipping a key element of Bolognese and skipping out on tons of flavor.
  • MEATS:  For the Bolognese in this lasagna recipe, I’ve used both lean ground beef and ground Italian pork Sausage.  Italian Sausage comes seasoned with Italian seasonings, primarily fennel.  Fennel is crucial for authentic Italian flavor so if you skip the Italian sausage, make sure you add some fennel to your meat sauce.   For the lean ground beef, take care you are using (93/7) so that the sauce doesn’t end up greasy.  You will also want to drain your meat of any excess grease after cooking.
showing how to make best lasagna by making stirring homemade meat sauce with crushed tomatoes, tomato sauce, tomato paste, fresh basil, parsley, and oregano to a pot
  • SEASONINGS:  This Bolognese sauce is seasoned to perfection.  It boasts tons of fresh garlic, red pepper flakes, fresh basil, parsley, oregano, thyme, salt, pepper and a bay leaf.  For additional depth of flavor, I’ve added splashes of soy sauce, beef bouillon, and balsamic vinegar all balanced by a tablespoon of sugar.
showing how to make lasagna by chopping fresh basil
  • SAUCE:  We use crushed tomatoes, tomato sauce, tomato paste and water to create the tomato base for the Bolognese.  The crushed tomatoes provide texture, the tomato sauce smooths out the texture, the tomato paste adds concentrated flavor and the water thins the sauce so it has some room to thicken as it simmers and the flavors concentrate.
  • SIMMER:  The simmer time for this Bolognese Sauce is only 15 minutes!  Most homemade lasagna recipes require hours of simmering time, but I promise the flavors developed in 15 minutes will blow your mind.  If you choose to simmer your sauce longer, you will need to add more water or the sauce will become to thick to spread and reduce to the point you don’t have enough of it.
up close of homemade meat sauce for the best lasagna

WHAT KIND OF CHEESE SHOULD I USE FOR LASAGNA?

There are three cheeses in this easy lasagna recipe:  mozzarella, ricotta and Parmesan, so let’s talk cheese!

MOZZARELLA

Lasagna always needs mozzarella cheese.  Mozzarella is creamy, buttery and melts beautifully.  It’s milky richness cuts through the tangy tomato sauce.  I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna.

I also prefer shredded mozzarella cheese over sliced mozzarella because its so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.

RICOTTA

There is a debate between using ricotta and cottage cheese in lasagna filling.  Some turn to cottage cheese because they don’t like the grainy texture of ricotta.  Well, I’ve solved that dilemma.  I did a side by side test of:

  • lasagna with ricotta
  • lasagna with ricotta mixed with sour cream
  • lasagna with cottage cheese
  • lasagna with cottage cheese mixed with sour cream

The lasagna with ricotta mixed with sour cream was the clear winner with lasagna with cottage cheese mixed with sour cream as the second choice.

I was AMAZED by the ricotta mixed with sour cream.  It still tasted like ricotta filling but was no longer grainy but smooth – seriously lasagna changing.

That being said, I have heard that the ricotta we buy in our American grocery stores tastes nothing like ricotta you purchase at an Italian market.  If you have the chance to purchase either brands Sierra or Polly-O ricotta cheese at a specialty market, then you might not need the sour cream trick – but I think I’d still do it because – tangy, silky sour cream!

PARMESAN

Lastly, you will need freshly grated Parmesan cheese to infuse your lasagna with its alluring salty, nutty flavor. Parmesan is used in four different layers as well as mixed into the ricotta cheese mixture.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese tastes far superior and melts much better.

How To Make Lasagna

Here’s a snapshot of How to Make Lasagna:

  • Soak lasagna noodles
  • Make Bolognese sauce
  • Make ricotta cheese mixture
  • Assemble lasagna
  • Bake
  • Cool
  • Enjoy!

Let’s break each step down:

Soak Lasagna Noodles

  • Add the classic lasagna noodles to a long dish, such as a 9×13 pan or bread pan and cover in hot water.  There is no need to boil water, hot tap water will do just fine.  Take care the noodles are completely submerged in water.  Let them soak while you prep the lasagna – at least 30 minutes.
showing how to make lasagna by soaking lasagna noodles

Make Bolognese Sauce

  • In a Dutch oven or large pot, brown ground beef, sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
showing how to make classic lasagna by making homemade meat sauce with Italian sausage, lean ground beef, onions, garlic, carrots, and celery
  • Add crushed tomatoes, tomato sauce, tomato paste, water and all seasonings.
showing how to make traditional lasagna by making homemade Bolognese by adding tomato sauce, crushed tomatoes, tomato paste, fresh basil, parsley, and oregano to a pot
  • Cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 15 minutes, stirring occasionally.

Make ricotta cheese mixture

  • While sauce is simmering, mix together ricotta cheese, sour cream, fresh basil, nutmeg, eggs and Parmesan cheese.
showing how to make lasagna by adding ricotta cheese, eggs, basil, nutmeg and Parmesan to a glass bowl

How to Layer Lasagna

These layers create a perfectly balanced lasagna for the ultimate bite after bite after bite…

  • Spread 1 ½ cups of meat sauce in the bottom of the lightly greased 9×13 pan (layer will be thin).
showing how to layer lasagna with a layer of meat sauce on the bottom of the pan
  • Make a layer of lasagna noodles by placing 4 noodles lengthwise and part of a 5th noodle on top to cover. Take care you pat your noodles dry after soaking before layering.
showing how to layer lasagna with a layer of lasagna noodles
  • Spread an even layer of the ricotta cheese mixture (⅓ of the mixture).
showing how to layer lasagna with a layer of ricotta cheese
  • Top with 1 cup mozzarella cheese followed by ¼ cup Parmesan cheese.
showing how to layer lasagna with a layer of mozzarella and Parmesan
  • Repeat those layers (meat, noodles, ricotta, mozzarella, parmesan) 2 more times for a total of 3 complete layers.
  • To finish, top with remaining meat sauce, remaining mozzarella (1 cup) and remaining Parmesan cheese (¼ cup).
side view of homemade lasagna with ricotta, mozzarella, Parmesan, homemade meat sauce topped with fresh parsley and basil

HOW TO BAKE LASAGNA

  • Cover the baking pan with aluminum foil. If you leave your lasagna uncovered in the oven, it will become dry. I like to create a tent with my foil by raising it high in the middle so the top of the lasagna remains untouched then tightening the foil around the baking dish.  If your foil isn’t large enough to do this, then spray the foil with cooking spray to keep the cheese from sticking to it.
  • Bake lasagna at 350 degrees F for 30 minutes.
  • Remove the foil and bake an additional 30 minutes to let the cheese turn golden.
  • Let the lasagna rest for at least 15 minutes before slicing. This will allow the lasagna to set and to cool slightly in order to create cleaner slices.
two hands holding a pan of traditional lasagna in a blue dish

Can I make Lasagna In Advance?

Yes!  Lasagna is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze.

  • Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate (without baking).  I actually think the lasagna tastes better this way because the flavors have more time to develop and meld.
  • Make Sauce in Advance. You can make the sauce up to 3 days in advance and refrigerate it or freeze it for up to 3 months.  If you use cold, thawed sauce in your lasagna, you will need to bake your lasagna an addition 15 minutes or so.

Can I Freeze Lasagna?

Yes! You can freeze lasagna that is baked or unbaked.  Freezing homemade lasagna is a great way to enjoy a bake-and-eat dinner any night of the week without any prep!  For best results, I recommend freezing unbaked lasagna, but both methods will work.

How to Freeze Uncooked Lasagna

  • Assemble lasagna according to recipe directions in a freezer safe dish.
  • Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
  • Remove plastic wrap and cover tightly with foil.
  • Bake lasagna according to directions, adding an additional 10-15 minutes.
far away view of side view of homemade lasagna recipe cut into square serving slices

How to Freeze Cooked Lasagna

  • Bake lasagna according to directions in a freezer safe dish.
  • Let cool on the counter for one hour.
  • Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
  • Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
  • Remove plastic wrap and cover lasagna tightly with foil.
  • Bake entire lasagna according to directions, adding an additional 10-15 minutes.
up close of a slice of the best lasagna with layers of ricotta, noodles, meat sauce, mozzarella, Parmesan

HOW TO FREEZE INDIVIDUAL SERVINGS of LASAGNA

  • Bake lasagna according to directions.
  • Let lasagna cool completely then slice into individual servings.
  • Freeze lasagna in freezer safe plastic bags.
  • To reheat, remove servings from the bag to a baking sheet.
  • Bake individual servings at 350 degrees F for 30-35 minutes.

How to Cook Lasagna From Frozen

  • Remove plastic wrap from lasagna and cover tightly with foil.
  • Bake lasagna covered at 350 degrees F for 1 ½ hours.
  • Uncover and bake an addition 15-30 minutes or until hot and bubbly.

What goes with Lasagna?

This Lasagna is the show stopper so it really doesn’t need much except a simple green salad and garlic bread, but we also love serving it with:

a fork cutting into a slice of classic lasagna

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©Carlsbad Cravings by CarlsbadCravings.com

a fork cutting into a slice of classic lasagna

Lasagna

The Best Lasagna recipe that’s rich, satisfying, comforting, flavorful, perfectly proportioned and will end your search for the best homemade meat lasagna recipe!  It’s loaded with three layers of pasta, homemade Bolognese, creamy ricotta (with a secret trick), nutty Parmesan and gooey mozzarella cheese.  Each and every bite is hot, meaty, cheesy, saucy perfection. I’ve also instructions on how to make lasagna ahead of time as well as how to freeze lasagna.   
Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes

Ingredients

Bolognese

Cheese Filling

  • 3 cups whole milk ricotta cheese
  • 1 cup sour cream
  • 1/4 cup chopped fresh basil or 1 tablespoon dried
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese

Layers

  • 1 cup freshly grated Parmesan cheese
  • 1 pound shredded mozzarella (4 cups)
  • 15 classic lasagna noodles (NOT no-boil)

Instructions

  • Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • In a Dutch oven or large pot, brown ground beef, sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
  • Add all remaining Bolognese ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 15-20 minutes, stirring occasionally, or until Bolognese is reduced but still saucy.
  • While sauce is simmering, preheat oven to 350 degrees F. Add all of the Cheese Filling ingredients to a large bowl and mix until combined.
  • To assemble, lightly grease a deep 9×13 pan. Spread 1 ½ cups of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread with a third of the ricotta cheese mixture. Top with 1 cup mozzarella cheese followed by ¼ cup Parmesan cheese. Repeat layers (meat, noodles, ricotta, mozzarella, parmesan) 2 more times for a total of 3 complete layers. To finish, top with remaining meat sauce, remaining mozzarella (1 cup) and remaining Parmesan cheese (¼ cup). (Pan will be very full.) Tent lasagna with foil and secure tightly all around the edges.
  • Place lasagna pan on a baking sheet and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Let stand 15 minutes before serving. Garnish with fresh parsley if desired.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Notes

  • Italian Sausage.  Italian Sausage comes seasoned with Italian seasonings, primarily fennel.  Fennel is crucial for authentic Italian flavor so if you skip the Italian sausage, make sure you add some fennel to your meat sauce.
  • Lean Ground Beef.  Take care you are using  (93/7)  lean ground beef so that the sauce doesn’t end up greasy.  You will also want to drain your meat of any excess grease after cooking.
  • Mozzarella.  I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna.  I also prefer shredded mozzarella cheese over sliced because its so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.
  • Parmesan.  You don’t want to use the powdered or pre-shredded Parmesan cheese.  Freshly grated Parmesan tastes far superior and melts much better.

How To Prep Lasagna Ahead of Time

  • Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate.  I actually think the lasagna tastes better this way because the flavors have more time to develop and meld.
  • Make Sauce in Advance. You can make the sauce up to 3 days in advance and refrigerate it or freeze it for up to 3 months.  If you use cold, thawed sauce in your lasagna, you will need to bake your lasagna an addition 15 minutes or so.

How to Freeze Uncooked Lasagna

  • Assemble lasagna according to recipe directions in a freezer safe dish.
  • Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
  • Remove plastic wrap and cover tightly with foil.
  • Bake lasagna according to directions, adding an additional 10-15 minutes.

How to Freeze Cooked Lasagna

  • Bake lasagna according to directions in a freezer safe dish.
  • Let cool on the counter for one hour.
  • Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
  • Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
  • Remove plastic wrap and cover lasagna tightly with foil.
  • Bake entire lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE INDIVIDUAL SERVINGS of LASAGNA

  • Bake lasagna according to directions.
  • Let lasagna cool completely then slice into individual servings.
  • Freeze lasagna in freezer safe plastic bags.
  • To reheat, bake individual servings at 350 degrees F for 30-35 minutes.
 

How to Cook Lasagna From Frozen

  • Remove plastic wrap from lasagna and cover tightly with foil.
  • Bake lasagna covered at 350 degrees F for 1 ½ hours.
  • Uncover and bake an addition 15-30 minutes or until hot and bubbly.

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187 Comments

  1. Rachel says

    Thank you for such a thorough post about lasagna. Even down to options for freezing later. You took a lot of intimidation and guess work out for. I am not a big pasta eater, but your pics drew me in and I am going to put this on the menu for when family comes into town. Thank you!!!

    • Jen says

      You’re so welcome Rachel, I’m so glad you found it helpful! I hope it’s a homerun with the family!

  2. victoria says

    This is the best lasagna recipe I have ever made. Thank you so much! I can’t wait to try more of your recipes.

    • Jen says

      Thank you so much Victoria and welcome to my site! I hope you find many new favorites here!

  3. Amanda says

    Just prepped this for New Year’s Eve dinner tomorrow night! Sending 2020 out with a bang. Lasagna and champagne…would could be better!?

    • Jen says

      Love it! Happy New Year Amanda!

  4. Olivia says

    In my husbands words: “D*amn son!” This was DELICIOUS.

  5. Sandy says

    This is an outstanding recipe! I’ve made twice and just so darn good….the sauce is the stellar ingredient. Freezing it does NOT diminish the quality at all. I used the sauce recipe too for making spaghetti. Only sub was using sweet Italian sausage with Italian sausage (no ground beef) WOW! We LOVE ❤️ THIS.

    • Jen says

      Thank you for taking the time to comment Sandy! I’m so pleased this lasagna recipe is such a favorite, including the sauce!

  6. Becky says

    I am a seasoned cook but had never really made a good lasagna. You recipe is perfection, seriously everyone I have made it for says it is the best they have ever had. The Bolognese is what sets it apart it is so good that I have made just the sauce with pasta. Thank you so much this one is a keeper for sure.

    • Jen says

      Thank you so much for taking the time to comment Becky! I am honored this lasagna has earned high praise from yourself and everyone you’ve shared it with!

  7. Amy Taylor says

    My husband and I just made this lasagna for our Valentine’s Day dinner. It really is the best lasagna we have ever had. Thank you for the very detailed instructions. We will definitely make it again!

    • Jen says

      Thank you so much for your review Amy, I’m thrilled this lasagna lived up to its name!

  8. Heidi says

    I’m going to be honest, I do not enjoy making lasagna from scratch it is way too much work! My neighbor gave me fresh made ricotta cheese so I decided to give this recipe a go and let me tell you it was every bit worth the work!! This is the most delicious lasagna I have ever made and ever eaten. Will take the time to make this one again, thanks!

    • Jen says

      Thanks for taking the time to comment Heidi! I’m thrilled this lasagna was worth the effort and a new repeat favorite! It sounds like a fabulous use for fresh ricotta!

  9. Kathy says

    THE best lasagna recipe ever!! I make this all the time for parties and love hearing people oooh and ahhh! Quick question, this calls for 2 cans of tomato sauce but your regular Bolognese sauce only calls for 1. Is this correct???

    • Jen says

      Hi Kathy, I’m so pleased you loved it! Yes it is correct because we are going for a saucier Bolognese in this recipe.

      • Kathy says

        Awesome! I assumed there was a reason, I just didn’t want to make it incorrectly!

  10. Julia says

    This recipe never fails! It is truly a labor of love and is SO worth it. Your guests will be amazed – this lasagna is the star of the show. Thanks for all of the tips along the way!

    • Jen says

      Thank you for such a thoughtful comment Julia! I’m so pleased you find the tips helpful and the lasagna delicious!

  11. Linda says

    I have a question about the beef bouillon. Do I just add a TBSP of bouillon granules to the recipe or do I make a broth first. Can’t wait to try this recipe!!

    • Jen says

      Hi Linda, you add the granulated beef bouillon directly to sauce without dissolving it in broth/adding extra broth. If you only have cubes then smash them up first. I’m excited for you to try it too!

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