This is the World’s Best Lasagna!
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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WATCH: How to Make Homemade Lasagna
You will love this Lasagna Recipe
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.
Why This is The 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!
Ingredients for 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.
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.
The Best Sauce 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.
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.
- 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.
- 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.
The Best Cheese 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 Homemade 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.
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.
- Add crushed tomatoes, tomato sauce, tomato paste, water and all seasonings.
- 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.
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).
- 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.
- Spread an even layer of the ricotta cheese mixture (⅓ of the mixture).
- Top with 1 cup mozzarella cheese followed by ¼ cup Parmesan cheese.
- 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).
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.
Can you make Lasagna ahead of time?
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.
How to store the best Lasagna
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.
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, remove servings from the bag to a baking sheet.
- Bake individual servings at 350 degrees F for 30-35 minutes.
How to Cook the Best 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 to serve with the Best 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:
- Buttery Breadsticks (new pics coming soon!)
- Soft and Fluffy Dinner Rolls
- Roasted Parmesan Broccoli
- Sautéed Brussels Sprouts with Garlic, Lemon, Butter
- Tomato Cucumber Salad
- Roasted Asparagus with Balsamic Brown Butter
- Wedge Salad with Blue Cheese Ranch
- Berry Salad with Honey Mascarpone
- Fruit Salad with Honey Lime Vinaigrette
- Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette
Looking for more Italian recipes?
- Loaded Zuppa Toscana
- Italian Vegetable Soup
- Sun-Dried Tomato Pasta
- Skinny Chicken Parmesan (Grilled)
- One Skillet Cheesy Meaty Penne
- Italian Sausage Tortellini Soup
- Skinny Fettuccine Alfredo
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Homemade Lasagna
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Ingredients
Bolognese
- 1 pound mild Italian sausage bulk or casings removed
- 1 pound lean ground beef
- 1 medium yellow onion chopped
- 1 carrot diced
- 1 stalk celery diced
- 1/4 teaspoon red pepper flakes
- 6-8 garlic cloves minced
- 1 28 oz. can crushed tomatoes
- 2 15 oz. cans tomato sauce
- 1/2 cup water
- 3 tablespoons tomato paste
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup chopped fresh basil or 1 tablespoon dried
- 1 1/2 tablespoons dried parsley or ¼ cup fresh
- 1 tablespoon beef bouillon
- 1 tablespoon sugar more or less to taste
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons dried oregano
- 1/2 tsp EACH dried thyme, salt, pepper
- 1 whole bay leaf
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
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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Looking for more Italian Recipes?
Parmesan Meatballs and Orzo in Basil Cream Sauce
One Pot Italian Chicken and Orzo
Creamy Basil Parmesan Italian Soup
Stephanie S. says
Beautiful blue bakeware! Can you share the manufacturer? My 10 year old just saw the lasagna picture and begging me to make that too 🙂
Jen says
Certainly! It is from Le Creuset, we have an outlet by my house 🙂
Carol A Segraves says
Thank you so very much.
Nadine says
Hi Jen. I absolutely love your recipes. Just about an hour ago we had your Chinese Chicken Salad Wraps. They are amazing. I make one or two of your recipes every week. I could probably open a restaurant and make a killing cooking ONLY your recipes and making your desserts. So to correct you not only this lasagna but all your recipes are for the binder. I will definitely try this lasagna. Thank you so much for always posting awesome recipes!!!!!!!!!!
Jen says
You totally made my day Nadine, thank you SO much! I am honored you are loving my recipes and that they are all making it into the recipe binder :)! I am so excited for you to try this lasagna recipe too!
Nadine says
Sorry Jen, I completely forgot my question to you in my previous comment. Can you do a post about the pots and pans you use on a regular basis or any other utensils that are a must have for you. I would love that and I’m sure your other readers would be interested too. Thank youuuuu!!!
Jen says
That is a great idea Nadine! I will get on that!
Jackie says
Hi Jen
What brand of fennel sausage did you use in this recipe.
Jen says
I like Premio and Johnsonville. The sausage won’t say “fennel” but rather Italian. I hope that helps!
Jackie says
Wow! This post was so informative & comprehensive! Thank you so much for taking the time (a lot, I’m sure) to share this with us. Super appreciate all the effort that went into it.
Jen says
Thanks for your kind words Jackie! I figured I better put the time in for one of the world’s most beloved dishes! I’m excited for you to try it!
Vinnie says
Looks like you’ve done it again ! I like the idea of using regular noodles ( I found that out by accident )
Everything you put together is so wholesome , Gotta be a winner ,Cant wait to build this dish !!Thanks Jen !!
Jen says
You are so welcome Vinnie, thanks for the thanks! Can’t wait to hear what you think!
Shub says
How much fennel should be used if one doesn’t use italian sausages?
Jen says
I am guesstimating about 1/4 teaspoon ground fennel seeds based on recipes I’ve seen for homemade Italian Sausage. I hope that helps!
Holly says
I have been wanting to try this since you posted it and finally got around to it last night night and OMG! This really is the BEST lasagna! The whole family loved it. Thanks for another winner Jen, I’ll be making it often!
Jen says
I’m thrilled you made it already Holly and that it was a hit with the entire family!! Thank you for making my day!
Lori says
So good!! I bought the nnutmeg but forgot to put it in… but it was AMAZING.
Jen says
YAY! Thank you so much Lori for taking the time to comment! I’m so pleased you loved it!
Kaitlin says
I just made this lasagna last night for my family and everyone love it! I followed the recipe except I subbed ground turkey breast in for ground beef. It was SO SO GOOD! I plan on making the lasagna again for friends who are having their second baby!
Jen says
That is awesome Kailtin, I’m so pleased it was a huge hit, thank you! You are so kind to make it again for your friend!
Stephanie S. says
Truly the BEST lasagna ever. I hate boiling long lasagna noodles and the hot tap water soak was a brilliant short cut. The sauce is to die for and this will be my go-to recipe for spaghetti as well. I consider myself a really good cook and wouldn’t change a thing with this recipe, perfect as written. I’ve been making so many of your recipes lately and they have all been a huge hit with the kids and husband.
Jen says
You absolutely made my day Stephanie, thank you! I’m thrilled you loved the noodle shortcut, the sauce and the lasagna exactly a written! Thank you for making my recipes – I’m so pleased they have been winners!
Tiffany says
This sauce is the best I’ve ever made…ever. It totally tastes like an Italian restaurant sauce. And soaking the noodles never knew you could do that I’m shook! Thank you, my search is over. I’ve made this as well as the cream corn recipe for Thanksgiving and I plan on trying several more. Love your site Jen.
Jen says
Thanks so much Tiffany! I’m thrilled this sauce is the best you’ve ever made – that is quite the compliment! And yay for the noodle soaking shortcut right!? I’m so pleased you have enjoyed the lasagna and the creamed corn and I hope you continue to find new favorites!
Jacqueline says
Hi Jen,
Such a great informative post! Lasagna 101! Lasagna can be tricky…too runny…too dry. I learned a trick I wanted to share with you. I use regular noodles (not soaked) & assemble the lasagna the day before. Place unbaked in fridge til the next day. The noodles will be soft the next day! I found that it is not only easier, but the lasagna doesn’t get watery and slices really well. I love all of your recipes & share them often. Happy Holidays! Stay well!
Jen says
Thanks for that tip Jacqueline – love it, definitely going to try it! Happy holidays to you yours as well! xo
Kelly says
Best Lasagna post I’ve read!!! I have always questioned the cottage cheese versus ricotta for years and I loved your information. I do not have an Italian grocer close so I am going to go with the cottage cheese/sour cream option. Can you advice the ratio of cottage cheese to sour cream (and number of eggs)?
THANK YOU!!!
Jen says
Thank you so much for your kind words Kelly! Yes, for the cottage cheese to sour cream ratio, you would treat it like the ricotta (3:1), so 3 cups cottage cheese, 1 cup sour cream and 2 eggs. I hope you love it!
Susan says
This looks delicious. I am going to try it this weekend for a rather large New Years party. For some of my guests, I need to find and substitute gluten free noodles. Any special tip when using gluten free that I need to consider?
Jen says
Hi Susan, unfortunately I am not experienced with gluten free noodles. Good luck!
Ashlee M says
Holy moly is this amazing…although next time I’ll need to remember to use a deeper dish…mine is currently over flowing. But it smells delicious! Cant wait to serve it enjoy it with my neighbors! They’re gonna flip!! ♡♡♡ THANK YOU SOOOO MUCH!
Jen says
You are so welcome Ashlee! AND you are so nice to share – I don’t know if I’d have the will power 🙂
Candace L Cook says
Made this for company – it was incredible! Everyone said it was the best they had ever had, and even the finicky eaters cleaned their plates. The sauce was ‘out of this world’ good — and the cheese mixture was the best ever for Lasagna. A couple of comments (issues). 1. I used the Johnsonville MILD Italian Sausage, you didn’t specify, wondered whether you use MILD or HOT? 2. Love using the ‘sofrite’ of diced carrot & celery, I used about 1/2 cup of each, and 1 1/2 cup diced onion — does that sound correct to you? 3. I didn’t have tomato paste, so I skipped adding the water as well, and sauce came out great. Next time — and there definitely will be a next time — I will use the tomato paste to find out difference. 4. Love the addition of soy sauce and balsamic. 5. My BIG issue was that I could only fit two layers of noodles — and my 9″x13″ pan was overflowing. When I realized I was not going to be able to add another layer of noodles I used all of the remaining cheese mixture in the top layer. So I ended up with easily 2 cups sauce, mozzarella and parmesan left at the end. Wondered how many inches deep the pan you use is? 6. My prep time was closer to 60 minutes, but it was the first time I had made the recipe, so maybe next time it will be faster to prepare. 7. Followed the instructions of baking at 350 covered for 30 minutes, then uncovered for 30 minutes, but the top was still not brown, so I increased the temperature to 365 and baked uncovered for an additional 15 minutes, then let it set for 15 minutes. It was outstanding. This is the first recipe of yours I have tried, but I am now a dedicated follower and look forward to trying a lot more of your recipes! Would love your feedback on my comments/issues! Thanks soooo much!
Jen says
Hi Candace, I’m so pleased everyone agreed this was the best lasagna, thank you for sharing! As far as your questions, I do specify mild Italian sausage so perfect on that one! Your sofrito also sounds right on! My pan is just over 2 3/4″ deep. You can also use a deep disposable aluminum pan. As far as baking you can also bake until warmed through then broil instead. I hope that helps! I hope you have fun exploring my other recipes!
Anna says
This recipe created the BEST lasagna I have ever had AND this was my first time making it. My daughter loved it and said I should go on a cooking show. Lol!! Thanks for sharing this “Wow-er”!
Jen says
Thank you so much Anna! I’m thrilled it was “cooking show worthy :)! Thanks for taking the time to comment!
Jill says
Just putting the lasagna in the oven!! Can’t wait to try it! The trick with the noodles is amazing!! Thank you for providing so much detail!!
Jen says
You’re welcome Jill, I hope you absolutely love it!
Julie says
I must be missing the oven temperature. Than you
Jen says
No problem! Step 4 – 350 degrees F. Enjoy!
Dee K. says
OMG! I have been looking for a good lasagna recipe for quite awhile and I stumbled across this one. I made it and IT. IS. FABULOUS!!! Thank you so much for this recipe!
Jen says
You are so welcome Dee, I’m thrilled it was a hit! Thanks for taking the time to comment!
Heather says
The only beef boulion I have are the cubes. Any suggestions as to how I incorporate them or how they are to be measured for the recipe? Also, how deep of s dish are you using? Thanks!!
Jen says
Hi Heather, you can definitely use cubes! Each cube is usually 1 teaspoon but it should say on the package.
Colleen Sanders says
Hi!
I just wanted to take a moment and thank you for sharing this recipe! It truly, in my opinion, is the best lasagna I’ve ever tried. I’ve tried many lasagnas. From restaurants to those well know freezer brands. My girls always thought lasagna was nasty and they dreaded anytime it was on the meal planner. Well I’ve never made one for scratch. Like ever. So I looked for the most promising recipe and I stumbled upon yours. I read your entire post and was intrigued to say the least. I bought all of the ingredients. I told my girls we were trying lasagna last night and they grumbled lol. Well my entire family is COMPLETELY BLOWN AWAY by this amazing lasagna! It will most certainly be in our dinner rotation. I also love how meticulous you were with pre prepping, and making it freezer friendly. This helps so much and will most like end my freezer lasagna buying for eternity. My girls willl love to hear this lol! My youngest gobbled this up in minutes. She’s me super picky eater too! So again thank you for a truly amazing recipe. I followed it to a T and wouldn’t change a thing. I also would highly recommend this recipe to anyone. Simply put AMAZING!
Jen says
Thank you so much for taking the time to comment Colleen and make my day! I’m thrilled this is the best lasagna you’ve ever tried and that it has converted your whole family! I’m honored it will not be in the dinner rotation! Thank you!
Sandra says
Way yum. Another great recipe. I used gluten free brown rice lasagna noodles (I’m gluten free, medical reasons) and was afraid soaking per instructions wouldn’t make them soft enough after baking. I’ve had that happen before. Crunchy lasagna noodles: yuck! This recipe turned out perfect. Great flavor and creamy mouth feel. I haven’t had good lasagna since before 2008 when I could eat it in restaurants. But when I saw your recipe, I decided to give it another try. Like I tell my husband, we’ve liked everything I’ve made from carlsbad craving.
Thank you again Jen.
Jen says
Thanks so much for taking the time to comment Sandra! I’m so pleased this lasagna was a winner, especially since you haven’t had one since 2008! I also love hearing it worked great with gluten free lasagna noodles. Thanks for making my recipes, I’m honored you are enjoying them!
Jane Thompson says
Hi. Made this lasagna yesterday and was a bit overwhelmed by the list of ingredients. However, after making it exactly as printed i was blown away by the flavours!! My husband and neighbours also raved about it!! Thank you, thank you for the absolutely best lasagna ever!!
Jen says
Thank you for your awesome comment Jane! I’m so pleased you made it despite the long list of ingredients and that it paid off!
Alyssa Rose says
Carlsbad cravings is one of my favorite food blogs and I have made at least 10 recipes off this site. I’ve been way too lazy to write a review, despite having loved every recipe. This lasagna recipe DESERVES a review and if I could give it more than five stars I would. I’ve never made a lasagna as tasty as this in my entire life. I’m feeding my own family plus two more tonight so I made it a little early. I just snuck a taste and it was so good I ate an entire serving (before guests are even here). The thoughtfulness in which this post was typed with all the tips about soaking the noodles instead of boiling and hand grating the Parmesan and home making the sauce were so helpful. The recipe itself is mind blowing. For the first time ever, I executed a recipe from start to finish without feeling the need to make a single substituting or tweak. And the end result is phenomenal. This is the best lasagna to ever have come out of my oven, and quite possibly the best I have ever eaten. Thank you thank you thank you! While it’s a fair amount of prep and dirty dishes, it is so worth it. I will never make another lasagna recipe again!
Jen says
Thank you so much for your thoughtful review Alyssa, you have me grinning ear to ear! I LOVE hearing how much you are enjoying my recipes, especially this lasagna without any changes or substitutions! I’m so pleased your search for the the “best lasagna” is over!
AmandaC says
The lasagna is currently in the oven now! I followed the recipe exactly, except I had lost some of my measuring spoons and had to measure the stuff by eye and I had to sadly use dried instead of fresh herbs (because I’m broke and already had the dry stuff). I made the bolognese sauce from your recipe as well! It tasted SO good before I put it on the lasagna so I have no doubt the lasagna will taste fantastic. I can’t wait to try it! Thanks for this recipe!
Jen says
Thanks for taking the time to comment Amanda! You are a brave women to push on without measuring cups- I’m impressed! I’m so pleased you loved the bolognese and I hope you loved the lasagna equally as much!
Betty Holley says
How strong is the Garlic taste in this recipe, I am not a fan of garlic. I can only stand minimum amounts. Please let me know if I should reduce the amount?
Jen says
Hi Betty, I don’t find it too strong but if you really don’t like garlic then yes, I would reduce the amount. Enjoy!
Shawn says
I’m wanting to make this today, but all I have are the lasagna noodles that you don’t have to pre-cook. I assume these will work as well? Can’t wait to try this based on the wonderful reviews.
Jen says
Hi Shawn, yes those will still work, enjoy!
Shawn says
Thank you! I will post a review after I make it. 🙂
Shawn says
Hi Jen,
I made the lasagna and followed the recipe as written, but I didn’t have carrots so those were omitted, and I added black olives because we love black olives. Let me say that I have a lasagna recipe (since 1991) that I always use because I have never found one that would even come close to being as good as mine. Your recipe is similar, so I had a good feeling. I thought the balsamic vinegar and soy sauce were a little weird but they do add depth of flavor. Of course, as I asked earlier about using the no-bake noodles, they were perfect. You weren’t kidding when you said the pan would be full! LOL
This lasagna is very, very good and while it’s time consuming, it will be the second recipe I have ever saved. Very flavorful and just the right amount of sauciness. My husband loved it, and so did I.
Thank you for sharing!
Jen says
Hi Shawn, I’m so pleased this is a new favorite lasagna recipe! I’m flattered it is only the second one you’ve ever saved! Thank you for taking the time to comment!
Tasha Berger says
Hello! I was wondering if there was anything I could substitute for the balsamic vinegar? I love balsamic vinegar but unfortunately I’m allergic. Thanks!
Jen says
No problem! You can substitute 1 1/2 teaspoons apple cider vinegar or red wine vinegar plus 1/4 teaspoon sugar. Enjoy!
Sara says
When you say classic noodles , do you mean the ones you (normally) have to boil, or the fresh ones that you find in the deli section? Thank you!
Jen says
Great question! The ones you normally ave to boil. Enjoy!
Frank Mecca says
If I assemble this a day ahead and refrigerate it, how should I adjust the cooking time or temperature? I’m assuming it will take longer because it will be going from the fridge to the oven.
Jen says
Hi Frank, I would remove it from the refrigerator about 20-30 minutes before cooking then add an additional 10-15 minutes. Enjoy!
Kim says
I made this tonight and you’re right. It’s the best I have tasted. Thank you!
Jen says
Thank you so much Kim!
Mary says
Hi, I normally don’t comment but this lasagna turned out AMAZING!!! I doubled the recipe for our dinner party (20 people- EEKK!) and it was a huge success! Most guys asked for seconds!!!! Only sad thing was there wasn’t a lot left over for the next day 🙁 LOL… I’ll be doing this again!
Jen says
Thanks so much for taking the time to comment Mary! I’m thrilled this lasagna recipe was a huge success, especially with the pressure of a dinner party! Now time to make it for a party of one 🙂
Mellisa says
I can’t wait to try this, but I don’t eat beef. Can I substitute for ground turkey with the same results?
Jen says
Hi Melissa, absolutely! It won’t have quite the same beefy flavor but I think it will still be delicious. Please let me know what you think!
Jen says
Thank you so much for your kind words Sheryl and congrats on being a cancer survivor! You can definitely replace the Italian sausage with beef – you would just double the meat to replace the sausage and add 1/2 teaspoon fennel seeds. I hope you love it! Wishing you continued health!
Carrie Smith says
Wow this was amazing. I didn’t use ground Italian sausage because I had ground pork and I didn’t have any thyme or fennel so I used 1 teaspoon of Herbs De Province. It contained fennel, thyme, savory, rosemary, and lavender and I used a lot more garlic because I love garlic lol and I added 1/2 teaspoon salt and pepper to the ricotta mixture and I used 1 Tablespoon more of sugar and used no boil noodles cuz that’s what I had but other than that followed the recipe. It all worked perfectly. Thank you lots for this awesome recipe.
Jen says
You are so welcome Carrie, I’m so pleased it was a hit and you were able to work with the ingredients you had!
Anne-Marie says
I have been wanting some good lasagna for a while and this recipe definitely exceeded all my expectations. I took it work where everyone loved it! One compliment that I received was that it was better than anything found in a restaurant! Instead of using balsamic vinegar I used worcestershire sauce and it turned out great! Will definitely be making this again!
Jen says
Yay! Thanks so much Anne-Marie, I’m so pleased this lasagna recipe was such a huge hit with everyone! And thanks for the tip about the Worcestershire as well!
Cindy says
I attempted a couple of lasagna recipes, but my family really didn’t like them…until this one. I have made your recipe twice already. My hubby who is usually a picky eater when it comes to trying “non traditional” southern meals absolutely LOVED the lasagna. At first, I thought I was going to pull almost every bottle out of my cabinet to make this recipe, but it is SO WORTH IT! Because this recipe can feed a crowd easily, after we had our fill of lasagna, I placed individual serving size portions in ziploc bags and put them in the freezer. That way, anyone who wanted lasagna later could simple thaw and heat up a serving.
Thank you for the great tips which took the fear out of doing something wrong. This recipe is definitely a keeper.
Jen says
THANK YOU for taking the time to comment Cindy! I’m so pleased you finally found a winning lasagna recipe your whole family loves – and that’s worth the effort!
Darice says
Great recipe. I made it a birthday dinner party and everyone loved it. I used all Italian sausage because that is what I had…Delicious. Thanks Jen.
Jen says
You’re so welcome! I’m so glad it was a hit with your guests! Thanks Darice!
Vicki Krystowiak says
I made this recipe yesterday for tonight’s dinner. I followed it to the letter and it tasted great but turned out completely soupy. I used the ricotta and sour cream mixture and I think it’s a great idea. It seemed like I had too much of the cheese mixture and it seemed thin but I used it all Exactly as called for. In spite of the good taste I’m wondering why it’s so soupy
Jen says
Hi Vicki, the cheese mixture definitely should have been thick and creamy and not soupy – sorry about that! The only variables I can see are the ingredients them selves so just make sure you use full fat quality brands.
Charmaine says
Hi, Jen!
I’m in the Netherlands and could not find the lasagna blades in my local grocery store. In any case, I usually prefer homade pasta. Do you have some helpful tips for using freshly homade lasagne in your recipe? Thank you!
Jen says
Hi Charmaine, unfortunately I haven’t tried homemade pasta in this lasagna recipe – sorry!
Vincent says
Amazing recipe ! I do have a question, this is the second time I do this recipe and my bolognese sauce is considerably more runny than yours. I did not add the water and simmer for longer, but still not close to the pictures.
What’s the brand of crushed tomato and tomato sauce you use ?
Thank you
Jen says
Thanks Vincent, I’m so happy you love it! I am wondering if you have a cast iron Dutch oven? I know this can make a difference in simmering time. As far as brand of crushed tomatoes, I usually use Cento. I hope that helps!
Marf says
BEST lasagna ever. I never made lasagna because I despise dealing with boiling lasagna noodles. Soaking classic noodles in warm water is a life changer. Only when I saw that did I save recipe. This is the easiest, tastiest, juiciest lasagna. Everything about it is perfect. I like your in-depth discussion of ingredients and ways to cook/freeze/store.
Jen says
Thank you so much for your awesome comment! I’m so happy you agree this recipe is the BESTS Lasagna and that soaking the noodles is a life changer :)!
Amy says
Hi! I’m making this for my adopted son’s first meal and am so excited after tasting the sauce! I bought an extra deep pyrex dish so I could really layer it up too (glad I did). Anyway, we’ll be eating this tomorrow for dinner, so I’ll be reheating from the refrigerator. If it wasn’t a special occasion, I’d honestly just nuke it in the microwave but I hate to do that. Do you think I could cut a few portions out, pop it in a new oven-safe glass dish and reheat at 350 for… what, 10 minutes? Is that what you’d do?
Thanks for this special recipe! I’m excited to show my love through this dish. <3
Jen says
Hi Amy, I’m so sorry for my late response, I am behind on comments! I hope this lasagna was huge hit and CONGRATULATIONS on the adoption – what a special time!
Nayoung says
Hi Jen! This recipe looks great! Can I ask which brand of tomato sauce you use? Could I use Passata as a substitute? Thank you 🙂
Jen says
Hi Nayoung, I use cento brand. I would not recommend using passata instead. According to The Kitchen, “Tomato sauce and tomato paste are cooked products, which instantly makes them different from passata. In addition, tomato sauce often has other ingredients such as carrots, onions, and garlic, while tomato paste is cooked down to be extra concentrated and thick. You would not want to substitute either product if passata is called for in your recipe. If you cannot find it in your store, the best substitution is tomato purée or take plain canned tomatoes and run them through a sieve or a food mill.” I hope that helps!
Charlotte says
THIS IS THE MOST AMAZING LASAGNA EVER. It was a little time consuming but sooooo worth it. My boyfriend was super impressed, and I LOVE IT. Now planning out ways I can take this for potluck. If the long list of ingredients seems off putting, do it anyway. It does make A LOT of lasagna.
Jen says
Sorry for the delay Charlotte as I’ve been in Italy for weeks and playing catch up, but thank you so much for taking the time to comment! I’m thrilled you thought this recipe was the best lasagna ever and worth the effort!
Mandy says
Hi Jen,
There’s just two of us in our house, and I don’t want to go overboard! When making dishes like this I usually try to adjust the recipe to make enough for an 8×8 pan, so we have dinner and leftovers. This one looks so amazing, I want to make one to eat and one to freeze! What would you recommend? 1.5x the recipe?
Jen says
I would half the recipe as this lasagna is very thick and requires a deep pan. I hope that helps, enjoy!
Alexander says
I made this recipe yesterday, following instructions exactly aaaaand ….insert drum roll sound effects ….it turned out PERFECTLY! Best lasagna I’ve ever had, looked just like the pix/video so this recipe is definitely a keeper! The noodle-soaking method was brilliant! It does make a HUGE amount of lasagna but that was ok since I froze most of the leftovers in individual serving sized containers. Hubby was very pleased! Now I want to try more recipes from this site. I’m intrigued. Thank you!
Jen says
Welcome to my site and thank you for your awesome comment Alexander! I’m thrilled your lasagna turned out perfectly and I’m that you were able to freeze individual servings for leftovers – yum! I hope you enjoy exploring my site and trying new recipes!
Phoebe Hall says
WOW! Just made this tonight. Outstanding recipe! I followed it to the letter. Requires tons of dishes. The bolognese is a little involved but the taste is fabulous. Loved the spice of the 1/4 tsp of red pepper. Yum. I added quite a bit more salt to the meat (1 tsp), to the cheese mixture (1/2 tsp). I used good quality ricotta and mozzarella. Husband LOVED this dish. He wanted me to put one more row of noodles in next time maybe make the layers less hefty. But to me, it was perfect. Thank you! This will be my go to from now on. You knocked it outta the park on this one! Definite home run.
Jen says
Thank you, thank you Phoebe! I’m so pleased both you and your husband loved this lasagna recipe and that it will be your go to from now on!
Barbara says
Hi Jen – thanks for this recipe, I will make it soon. Just a
suggestion: I found it frustrating to have to scroll through so many pages to finally find the recipe. Would you consider posting the recipe at the top? I will most certainly read your suggestions and comments nonetheless. I always do with every recipe because I know they will be helpful. But it is great information to know ingredients first. Thanks.
Jen says
Hi Barbara! There is a “jump to recipe” button at the top of the page underneath the title – just click on that and it will take you right to the recipe 😉
Clare says
OMG! I have made a family lasagna recipe for 30 years but your recipe sparked my interest! Yours is my new go to recipe. I made it it this weekend to serve at our annual Oktoberfest gathering in our neighborhood. Most people bring chili and soups, but I decided to change things up. Believe me…it was a success! Not a spoonful left in the pan! This recipe is huge! I made it in a very large 1970’s Corning ware lasagna pan and it was full to the top! It was so delicious! I cannot say enough about this dish. I love your tips…especially soaking the lasagna noodles in hot water! Fantastic!
Jen says
Thanks for making my day Clare! I’m thrilled this lasagna recipe was such a huge hit and honored it’s your new go-to recipe after 30 years! Thank you so much!
Diana says
This looks amazing! I will try to make next week when my family visits. I just moved and I do not have a 9 x 13 pan, do you mind telling me what brand is your pan? Thank you!
Jen says
Hi Diana, my pan is from Le Creuset. It is on the pricier side, but the only 9×13 you’ll ever need! If you need a pan in hurry, you can use a deep disposable aluminum from the grocery store. Enjoy!
Tiffany says
Wow-loves this receipt, the entire family did. As you stated the ratios are spot on!! The soaking noodles is the best thing ever!! I’m telling you Jen you can claim “best lasagna” title. The sauce is great, flavorful had no problems with anything being runny . The ricotta/sour cream filling is so good. This is my new go to recipe. Thank you
Jen says
YAY! You’re so welcome Tiffany and I’m honored you agree this is the “best lasagna!”
Louise Thompson says
Hi Jen,
I discovered your site a few years ago: Your Best Pumpkin cookies with Cinnamon Cream Cheese icing are the bomb everywhere I take them :-). I’m in San Diego as well, and I live near a large fire station, and it is fire season. I have been searching for a really great lasagna recipe to make a couple of huge pans for the station up the street, this week. I think I read 25 recipes, and I already know this one is going to be beyond exceptional. I was not looking for “quick” or “easy”, I was looking for the most generously delicious, rich and grateful way to say “Thank you for what you do”, a heroic recipe for heros. Also, I just started a Butcher Box subscription, so I’m going to make my first lasagna with BB ground beef and sausage, all grass-fed, grass-finished, and/or heritage pork. Thanks, Jen! Trust me, there are times I NEED quick & easy; I go to your site for attention to FLAVOR and an expanded expression of giving that a “cut-above” experience can provide 🙂 :-).
Jen says
Thank you so much, Louise, what a generous compliment! So awesome that you are also in San Diego- I am so happy my recipe could contribute to your efforts in thanking our fire-fighting heroes! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
Louise Thompson says
Postscript: GOD BLESS YOU for soaked noodles!!!
Rachel says
If I want to make this in smaller pans and freeze, does it still cook the same amount of time?
Jen says
Hi Rachel, you will need to reduce the baking time.
Tina says
Hello,
Can this be assembled and baked the next day?
Jen says
Absolutely!
Cherryl says
I made your lasagna last night and it was very good. The only problem I had was that I used a regular pyrex 9×13 pan and I couldn’t get all of the bolognese sauce to fit in at the end. Would you recommend serving some of that over the lasagna squares? It did seem a little cheesy without it.
Jen says
Hi Cheryl, I’m so happy you enjoyed the Lasagna! Yes, you definitely need a deep pan for this recipe. I think that’s a great idea to serve the bolognese on top to balance it all out – you really won’t be able to tell it wasn’t baked with it.
Chanel says
Made this lasagna with gluten free! The recipe is great and flavors and raitos are perfect. With the GF noodles all I could find were “no bake” ones. I wanted to expierement so I ended up soaking half the GF noodles in the water like the recipie calls for and the other half I didn’t. Definitely soaking is the way to go even with GF!
Jen says
Hi Chanel, I’m so pleased you were able to make this Lasagna recipe gluten free! Thank you for sharing your experiment with the soaking vs. non-soaking – I’m sure others will find that helpful as well!
Kitty says
I just took my first bite….Wow!!! So flavorful!!! My husband and I put it together last night (took maybe an hour start to finish) then we refrigerated it overnight and cooked it today! This recipe is a keeper!! Thank you! I’m ready to try more of your recipies
Jen says
Thank you so much for taking the time to comment Kitty! I’m sorry for my slow response as I’ve been swamped for the holidays, but I love hearing that both you and our husband loved this lasagna recipe! And I love that you made it together!
Alana says
You were right. The BEST Lasagna I’ve ever made, and it was a HIT with my family!
Jen says
Yessss! Thank you so much Alana!
Nik says
Hi! Do you have exact measurements for Bolognese?
Jen says
Hi Nik, all the measurements are listed under “bolognese” in the ingredient list. Enjoy!
Andi says
I just wanted to pop in and thank you for this recipe and so many other tasty ones! I looked at my pinterest recipe board recently and realized most of the tasty new things I’ve tried in the last year have been from your website! Thanks for imparting so much flavor and thought into what you do!
Jen says
Thank YOU Andi for making my day and making my recipes! I love hearing my recipes have been favorites this year! Here’s to a tasty 2020!
Debbie says
In the lasagna recipe do you alternate ends with the fifth noodle or keep stacking them on the same end?
Jen says
Hi Debbie, either way is fine, enjoy!
Karen says
I made it and used my besties as ginuea pigs. They loved it. So I’m having a dinner party tonight and serving it. I made it yesterday and put in fridge and and I’m gonna let it sit at room temp for one hour before I bake. Does that sound right.
Jen says
I’m so pleased you loved the lasagna, thanks Karen! I’m sorry for not responding sooner as I’m swamped with the holidays – but I would have said that sounds perfect. I hope it was a big hit!
Lee says
Wow!!
I have won chili cook offs. This is sublimely genius.
I made a few changes based on what I like.
I left out the celery, and added mushrooms and spinach.
I added another half pound of lean ground beef because I am a carnivore lol.
I also added goat cheese to the ricotta and sour cream mixture, made it 25% goat cheese, 25% sour cream, and 50% ricotta.
Served it last night to 12 adults at my dinner party. I blew us all away.
Great recipe, thank you for sharing it with us!
Jen says
Thanks Lee, I’m honored it blew your dinner guests away! I am definitely intrigued by the goat cheese addition – I’m excited to try that next!
JCL says
Hello Jen can you tell me how can i convert “oz” in “grams” because i don’t understand 1 28 oz is equals to 1.28 oz or how?¿
Sorry for my english xD, blesses!!
Jen says
Hi there, I can see how that would be confusing. It means one can that weights 28 oz. so that is 793.787 grams. Enjoy!
Susan says
We had the Lasagna for Christmas Eve dinner, it was divine! The spices along with the creamy ricotta and sour cream was outstanding. I have love every recipe from Carlsbadcravings that I’ve made. Thank you so much you have such a gift and I’m glad you share it!
Jen says
Thank you so much for your thoughtful comment Susan! I’m honored you’re loving my recipes and chose to make this lasagna for Christmas! Merry Christmas!
Sonia says
I made this lasagna for Xmas dinner and it was so so good. My family loved it. I followed instructions and it was easy to assemble. I placed a cookie sheet under the dish pan to catch any spills. Next time I’ll add a bit more chili flakes. Thank you for sharing this amazing recipe.
Jen says
You’re so welcome Sonia, I’m thrilled it was a winner with the family! Merry Christmas!
Steph says
Made this for Christmas Eve and all I can say is WOW what an incredible recipe! We made the sauce 2 days before and assembled the lasagna the day before. Thanks for so many tips, including the fabulous idea to cut the ricotta with sour cream. Thanks for sharing…new follower gained with this one!
Jen says
Awesome Steph, thanks for your thoughtful comment and for following along! I’m so pleased you loved the lasagna and found the tips helpful! Merry Christmas!
Lee says
No, thank you for an outstanding recipe!
It would be interesting to taste your version and the addition of goat cheese in a side by side taste off.
Might be in the works as a New Year’s resolution!
Jen says
That’s my kind of resolution! Happy New Year!
Keli says
Absolutely the best lasagna I have ever made! The only thing I did differently was to make the bolognese in the pressure cooker.
Also I was unable to get three layers. My pan was 9×13 and I think standard depth; but I could only get 2 full sets of layers.
I also wanted to say I absolutely love how you wrote this- pictures; videos; clear instructions and explanations as to why you made the decisions you did (ex why mix sour cream with Ricotta); how to freeze; how to reheat…. you were extremely thorough and it was a pleasure following your recipe. I went through your site and must have pinned about a dozen other recipes to try later.
Very well done
Jen says
Hi Keli! I am so glad that you loved the recipe so much!! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you, and I hope everything is well!
Michelle S says
Honestly the best lasagna I’ve had.
Jen says
yesssss! Thank you so much Michelle!
Donna says
Hi there
I made this lasagna yesterday and I have to say it is the best I’ve ever had! Had my brother over for dinner and he said 10 out of 10!!
Jen says
Thank you for the 10 out of 10! I’m thrilled it’s the best lasagna you’ve ever had!
Deborah A Hubbard says
Love this Lasagna and have made it twice, but both times left wondering if “beef bouillon” means prepared or condensed (such as better than bouillon). It is a small amount, I know, and may not make much difference, but your small amounts add up to a lot. Could you clarify, please? And thank you for a great dish!
Jen says
I’m so happy you love this lasagna recipe, thanks Deborah! As far as the bouillon, you can use beef bouillon powder, better than bouillon or bouillon cubes interchangeably. If using cubes, simply crush them up a bit before you add to the sauce. I hope that helps!
Jesi says
Hi! This looks amazing. If I make this ahead of time, should I still let the noodles soak for the full 30 minutes? Or, should I cut the time in half so the noodles keep their shape for the next night?
Jen says
Hi Jesi, I would still let them soak 30 minutes. Enjoy!
Mary says
Hi There,
I’m going to make this lasagna today. I plan to make my own noodles and wanted to know if there are any special instructions for homemade egg noodles. Thanks, Mary
Jen says
Hi Mary, I honestly have never made homemade lasagna noodles before – sorry! I’m sure they are going to be amazing!
Jessie says
I have never left anyone a comment before, but my family and myself totally loved this lasagna, but now there asking for more. Thank you
Jen says
Yessss! Thanks so much Jessie, I’m so happy everyone loved it!
Michelle says
The bolognese sauce is simply outstanding! I rarely if ever leave comments but it is so good I felt compelled. I even made it with ground turkey. So amazing!! Thank you.
Jen says
I’m so glad you did leave a comment Michelle, thank you! I LOVE hearing the bolognese was such a winner!
Renee Lundy says
Delicious…best ever!
Jen says
Thank you so much Renee!
Traci says
This has become our favorite lasagna recipe! My husband has never been a fan of ricotta. So when he asked me to just omit and use only mozzarella…I had to find something better. Because lasagna just isnt lasagna without the ricotta!! The sour cream was an awesome way to cut the “grainy-ness” of the ricotta. He absolutely loved it so I would say it’s a keeper!!
Jen says
Thanks so much Traci! I’m so pleased my sour cream trick worked for your husband as well!
Laura says
This looks delicious!! I’m planning to make it tonight but after specifically asking my husband and FIL to NOT get no-boil noodles, they both got no-boil. What do I need to change to make with those noodles? ♀️
Jen says
Hi Laura! You can still use no-boil noodles, I just don’t love the texture as much. You shouldn’t have to boil or soak the no-boil noodles, just make sure they are fully covered in sauce before baking. Good luck!
Laura says
Awesome. Thank you!!! Expecting another winner out of this recipe (like ALL of your recipes! Seriously haven’t ever met a bad one. Go girl!)
Jen says
Thank you!!!
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!
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!
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!
Olivia says
In my husbands words: “D*amn son!” This was DELICIOUS.
Jen says
Thanks so much Olivia!
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!
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!
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!
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!
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!
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!
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!
Janet Bradley says
My hat goes off to you. I sooooo appreciate the fact that you put all the necessary information in the printable copy of the recipe. It saves me tme in copying and pasting to to another document to have all the necessary information regarding the recipe.
Jen says
Thanks Janet, I’m so pleased you find that helpful!
Mary says
Can’t wait to make this lasagna over the holidays! Could I substitute tomato sauce for the crushed tomatoes? I have to avoid foods with seeds. Thank you!
Jen says
Absolutely! I think that would work great. Enjoy!
Lisa McClain says
What can I substitute for the eggs in lasagna please?
Jen says
Hi Lisa, I’m sorry but I’m not an expert on egg substitutes but you google it. You can also omit the eggs, the filling might just separate a bit.
Fern says
You are absolutely my favorite food blogger! Every recipe, and I mean every recipe, that I have tried has been excellent — from numerous Mexican dishes to the mango salad, slow cooker brisket and honey baked ham! My family always says “Wow” after their first bite. I have always thought that I had the best lasagna recipe. Been making it for 50 years. Got the recipe as a teenager from a friend’s mother. Interesting enough my recipe is very close to yours, but as usual, I ALWAYS learn something from you. Will add the sofrito next time. Will probably still let my sauce simmer for hours though. And noodles in hot water! Definitely will try it. They do always split with boiled. And ricotta and sour cream — will also try! I have always used cottage cheese. I always thought the ricotta was too dry, but maybe it was the graininess. Always thought I would try half cottage cheese and half ricotta, but will try the sour cream instead. Also, we have a great Italian market in Kansas City with the best Italian Sausage. It is called Scimeca’s. They ship, and you will never go back to other brands. They make both links and bulk which is great when making lasagna. Thanks Jen for all of your tips, for making me a good cook and even improving on my already good recipes!!
Jen says
Hi Fern! This comment made my day!! I am so glad that you have loved the recipes and I hope you like the addition of sour cream! That sausage sounds like a must-try!
Gail Grasch says
Tried this and family raved about it, will definitely make again. I tried to view video of Lasagna recipe, but there is no link. Not available on your You Tube channel either.
Is there another way to view?
Jen says
Thanks Gail, I’m so pleased it was a hit! The video shows up for me both in the recipe card and at the top of the post under “pin this recipe for later.” Is it not showing up for you in either spot?
Gail says
Thanks Jen, after reading your response, I again tried to access the video using Microsoft edge vs Google. I found the link using Edge, so that’s what I’ll use from now on.
Jen says
Good to know, thanks Gail! Sorry it’s not working across the board!
Sonja says
One of the few recipes I’ve tried that was stellar without any ‘doctoring’ on my end to up the flavor. Seriously perfect!! Making it a second time today, double batch. I like a stiffer ricotta layer so I’m not going to do the sour cream this time and just use all ricotta. I used to always hate making lasagna because I never knew how much of each layer I would need. Thanks for taking the guess work out of it!
Jen says
Thanks so much Sonja, that is the ultimate compliment! I’m so pleased it’s already on repeat!
Andrew says
By far the BEST lasagna I’ve ever had. I added mushrooms and used the famous Graziano sausage. I also used San Marzano tomatoes. Instead of cutting the carrots and celery, I used a zester. Truly epic flavor!! Thank you so much!!
Jen says
You are so welcome Andrew, I’m so pleased it was the best you’ve had! Your additions sound wonderful!
Stacey J says
I’d really like to make this for dinner on Sunday, but what temperature would you recommend if I wanted it to bake for the 2 hours, and maybe a bit longer, while we’re at church?
Jen says
Hi Stacey, I’d like to say you could bake it at a lower temperature for longer but because this recipe doesn’t cook the noodles first and relies on the bubbling hot sauce to cook them, I’m not sure that would work. Sorry!
Shanda says
I feel in love with this recipe the very first time I made. I’m making again tomorrow for Sunday dinner. I think this makes the fourth time I’ve made this and I only found this beautiful recipe about a year ago. Thank you thank you thank you
Jen says
Thank you so much Shanda, it makes my heart happy hearing this lasagna is a regular at your house!
Jen Moore says
My God, this was an amazing meal. We had electricians doing work in our house and they come up to ask what were making because the house smelled so good.
The richness and depth of flavour is incredible. If you are going to call something “World’s Best” you better deliver! And. This. Recipe. Does.
Jen says
Thank you so much Jen! I’m so pleased it lived up to the name Best Lasagna!!!
Scampi Langhorne says
If you think this lasagna was good cook in a smoker and it takes it to an even higher level.
Jen says
Hi Scampi, so glad you enjoyed this! Thanks for the tip!
Carol A Segraves says
I would love to make this tonight but all I have is a 16oz. ricotta cheese, can I still make it and just spread smaller layer of the mix, and I have no B. Vinegar?
Jen says
Yes, or you can increase the sour cream slightly. It will still be tasty with out the balsamic. Enjoy!
Nana says
Hello Jen
I’ve only commented on one other post before. I’m not one that usually does but I had to say,” Thank You” for explaining your lasagna recipe. Your post is so informative. I have been looking for a lasagna recipe for years. I’ve tried a few from family, magazines but still haven’t found one that goes…. Pop wow I’m my mouth. My grandmother, I could remember made a fantastic lasagna but she passed years ago and didn’t have any of her recipes written down. She was that good of a cook. She didn’t measure much with recipes either. I came across your recipe and it sounds amazing. I ran out to the store yesterday and I’m going to make it today or tomorrow. I will definitely let you know how it goes, lol. I also wanted to say, you impress me bc you not only write the best post of your recipes that I have ever read but you also take the time to answer back to those who leave comment’s to you. A lot of people I noticed don’t do that and I find that to be rude. Keep up the good work. I am now a fan of your recipes. Have a wonderful day.
Jen says
Thank you so much fort taking the time to comment Nana! I appreciate your thoughtful words and I hope this recipe lives up to your expectations and reminds you of your grandmother’s recipe in all the right ways. I look forward to hearing what you think!
Tania Holland says
Hello Jen, this Lasagna looks amazing and I am making it tomorrow night for my out of town guests. I have a question about the Ricotta – if I find the Italian ricotta brands you mentioned, do I still only use 3 cups plus eggs, etc. or do I add another cup of ricotta to replace the 1 cup sour cream?
Thanks, Tania
Jen says
I personally love the slight tanginess of the sour cream, so I would still use it, but all ricotta will also work. Enjoy!
Grace says
This came out absolutely fabulous! Could you please add your name as author on the print page?
Jen says
Thanks so much Grace!
Barbara Higton says
Am I missing it? Can’t find the nutritional information
Jen says
You can calculate it here: https://www.myfitnesspal.com/recipe/calculator Enjoy!
Frances Owens says
Hi, why do you not use chicken or beef broth instead of water?
Jen says
Because I use extra beef bouillon for more flavor.
DOUGLAS E WOLAK says
I found this recipe by entering “best lasagna recipe” in a search engine. As it turned out, the Internet actually came through with something that can be believed. No “Fact check: FALSE” here! You’ve come to the right place.
I’ve made this recipe maybe a dozen times already. I typically cut it into 8 chunks and freeze it – about two servings per chunk. Thawing and microwaving works very well. The feedback I’ve received from others when I’ve given them a chunk (often as a thank you for a favor) has been overwhelmingly positive.
I think the replacement of some of the ricotta with sour cream helps a lot with the texture. The noodle prep is perfect. And the chopped fresh basil is a game-changer. As much as I dislike people who say the recipe is perfect as it is, and then proceed to list several modifications, I’ll admit to adding some chopped mushrooms. I add mushrooms to everything. It’s what I do.
The most critical thing I can say is that the recipe is tedious. For those with a short attention span, I recommend just making the sauce and using it on spaghetti. MARVELOUS! But not much more patience is required to reward yourself with a near-overflowing 13 x 9 pan of The Best Lasagna. So go for it!
Jen says
Thank you so much for the glowing review Douglas! It sounds like you’ve made this recipe even more than I have! I am thrilled this recipe is a beloved favorite and I love that you share it with others as well. Thanks for taking the time to comment!
daricelynn says
Jen your Lasagna is FANTASTIC! i served it yesterday (leftovers tonight) to my two guys and they want it again in two weeks. They both declared it was the best they ever had and said to make sure I didn’t lose the recipe. You have awesome and creative way with your seasonings and recipes. Thank you and keep the recipes coming, please
Jen says
Thanks so much Darcie Lynn, I’m thrilled you thought this was the best! Thank you for making my recipes!
Shanda says
I don’t know if I have commented before but even if I have this recipe deserves another comment. OMG every since I found this recipe it is the only way I make it. If I don’t have everything by I need I go purchase. This fastly became a family favorite. I am making it again tonight by request.
Jen says
Thank you so much, Shanda, I love hearing it’s a repeat family favorite! I hope you have a wonderful week and find more recipes to enjoy! Thanks for taking the time to comment!
Nancy R. says
You did it again CC! Lasagna should be on the menu at a restaurant. No changes made! I may reduce the amount of cheese next time. This is the best lasagna I’ve made off of Pinterest. I see your name when searching and I know the dish will be great.
Nancy
Jen says
That is such a compliment Nancy! Thanks so much and I am glad you loved it!
Dulcie says
I always make my own ricotta for dishes that call for it. Can I eliminate the sour cream and use 4 cups of ricotta?
Jen says
Absolutely!
Christine says
When you call for a Tbs of beef bouillon, what exactly do you mean? I have little cubes of bouillon but I’m not sure if you’re saying a Tbs of those, crushed, or a pre-made bouillon base such as “better than bouillon” brand. If using the cubes, how many would you suggest? Thanks!
Jen says
Hi Christine, 1 cube is 1 teaspoon, so you will need 3 crushed cubes. Don’t dissolve in water first. Hope this helps!
Kathleen Perrelet says
Super yummy! I’m eating this as I write. AAA+++
Jen says
Thank you thank you! I’m so thrilled you loved it!