Mama’s Best Lasagna

The Best Lasagna Recipe is here and ready for you! Layered with a rich, slow-cooked Ragù Bolognese sauce and a creamy parmesan Besciamella, this lasagna stays true to its traditional roots. Trust me, you’ll be craving this lasagna every weekend, and it’s sure to become a staple in your culinary repertoire.

Lasagna is one of the most beloved comfort foods in the world. Today, we’re honoring its tradition and sharing it with the same passion that goes into every Italian dish.Even our most popular pasta dishes like Creamy Shrimp Pasta, Creamy Mushroom Chicken Pasta, and Fiery Lamb Ragu on Pappardelle pale in comparison to this incredible lasagna recipe. Get ready—this isn’t just a dish, it’s a big, warm comforting hug within layers of pasta, tomato sauce, white sauce, and melted cheese.

Ultimate Guide To The Best Lasagna

When it comes to throw together the Best Lasagna, the one that holds a special place in my heart is my mom’s recipe—simply unbeatable. That’s why I believe this is the Best Lasagna.

While I might be a bit biased, there’s a reason behind it. She perfected this version years ago, thanks to her Italian friends in New York City who shared their authentic Ragù Bolognese (or sauce, for the non-Italians). Since then, she’s fine-tuned the Best Lasagna recipe over the years, ensuring that everyone who tries it won’t be satisfied with just one slice but will crave a second, or even a third.

It’s the sauce that makes all the difference—a shared secret with my Spaghetti Bolognese. This lasagna stands out because it’s a labor of love, honed to perfection and made to bring joy to every bite.

The Best Lasagna: Key Ingredients

When it comes to crafting the Best Lasagna, the choice of ingredients plays a crucial role in achieving that unforgettable taste. Let’s delve into some of the key ingredients:

• Ground Meat (Beef and Pork): Using a mix of ground beef and pork adds depth and richness to your lasagna. Beef provides robust flavor, while pork adds sweetness and juiciness, creating a balanced and flavorful meat sauce. If you don’t eat pork, you can substitute beef. For best results, use high-quality, grass-fed beef and free-range pork for tender, flavorful meat. This combination is the foundation of any ragù, similar to my Slow Cooker Bolognese Sauce.
• Mozzarella: For gooey, melty cheesy goodness, use high-quality mozzarella, either shredded or sliced. Fresh mozzarella is a must. Consider buffalo mozzarella for its beautiful melt and creamy texture. Whole-milk mozzarella is richer and more flavorful than part-skim varieties.
• Tomatoes (for Passata): Choose ripe, vine-ripened tomatoes or high-quality canned tomatoes with no preservatives for your passata. They provide natural sweetness and acidity, balancing the meat and cheese’s richness. Opt for San Marzano tomatoes for superior taste and texture.

*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When making the Best Lasagna Ever, there are several additions and substitutions you can consider to tailor the dish to your preferences or simply customize it to your taste:

• Vegan and Lactose Intolerant Options: For those who are lactose intolerant or vegan, you can substitute traditional butter with vegan butter, which offers a similar creamy texture and flavor. Additionally, use lactose-free cheese or vegan cheese alternatives to maintain the cheesy goodness without compromising on taste.

How to Make The Best Lasagna: Step-By-Step

Here are the few, simple steps needed for the Best Lasagna to achieve a rich, flavorful sauce and perfectly layered, gooey, cheesy perfection:

1. Sauté Vegetables: Heat oil in a large pot over medium heat, add onion and carrots, and cook until softened. Add garlic and sauté until fragrant. Add beef and pork, cooking until browned.

2. Simmer Sauce: Pour in Passata, crushed tomatoes, tomato paste, crushed bouillon, and dried herbs. Mix well, season with salt, pepper, and sugar if needed. Cover and cook, occasionally mixing, until the sauce thickens and the meat is tender.

3. Melt Butter and Add Flour: In a large pot, melt butter over medium heat. Remove from the hot plate; add flour and whisk for about 30 seconds, or until well blended.

4. Whisk in Milk: Return the pot to the stove, reduce heat to low, and slowly whisk in milk until well combined, adding milk in increments until the sauce is creamy and free from lumps.

5. Thicken Sauce and Add Cheese: Increase heat to medium and continue cooking the sauce while stirring occasionally until it thickens and coats the back of your wooden spoon. Add parmesan cheese, season with salt and pepper, and mix until the cheese melts through. Remove from heat.

6. Assemble Lasagna: Preheat oven to 350°F | 180°C. Spoon meat sauce on the base of a baking dish, then cover with lasagna sheets (trim if needed). Layer with meat sauce, white sauce, and half of the mozzarella cheese. Repeat layers, leaving the remaining cheese for the top.

7. Top and Bake: Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.

8. Garnish and Serve: Garnish with parsley and let stand for about 10 minutes before slicing and serving.

Once you’ve nailed the classics, it’s time to shake things up and get creative. If you thought I’d leave you to dream up variations all on your own—think again!

While I definitely encourage you to experiment, here are a few twists to inspire your culinary creativity: try a hearty Beef and Pumpkin Lasagna or a delightful Chicken Pumpkin and Ricotta Lasagna. Feeling adventurous? Dive into an Easy Slow Cooker Lasagna Soup, Spaghetti Squash Lasagna Boats, or even Easy Lasagna Stuffed Burritos.

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Mama’s Best Lasagna

Author: Karina

The Best Lasagna is here! Layered with a rich, tomato sauce, a creamy parmesan white sauce and topped with fresh mozzarella, you'll be craving this lasagna every weekend.

4.98 from 184 votes

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Prep: 20 minutes mins

Cook: 1 hour hr 45 minutes mins

Total: 2 hours hrs 5 minutes mins

Serves: 12 people

Ingredients

USMetric

Meat Sauce:

• ▢ 1 tablespoon olive oil
• ▢ 1 onion finely chopped
• ▢ 1 carrot finely diced
• ▢ 4 cloves garlic cloves minced
• ▢ 24 ounces ground beef mince
• ▢ 10 ounces ground pork mince or beef
• ▢ 24 ounces Passata
• ▢ 14 ounces crushed tomatoes
• ▢ 3 tomato paste heaped tablespoons. I use garlic and herb flavoured.
• ▢ 2 beef bouillon cubes or vegetable, crushed
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ ½ teaspoon sugar if desired
• ▢ ¼ teaspoon salt season to your tastes
• ▢ ¼ teaspoon black pepper season to your tastes

White Sauce (Béchamel):

• ▢ 4 tablespoons butter
• ▢ ¼ cup flour all purpose or plain
• ▢ 2 ½ cups milk
• ▢ 1 cup shredded parmesan fresh

Lasagna:

• ▢ 13 ounces fresh lasagna sheets
• ▢ 17 ounces fresh mozzarella cheese shredded
• ▢ 2 tablespoons fresh parsley finely chopped

Instructions

Meat Sauce:

• Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
• Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
• Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about ¾ teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
• Adjust salt, pepper and dried herbs to your taste.

Parmesan White Sauce:

• In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
• Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
• Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
• Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.

To Assemble:

• Preheat oven to 350°F | 180°C.
• Spoon about 1 cup of meat sauce on the base of a 9×13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
• Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
• Garnish with parsley and let stand for about 10 minutes before slicing and serving.

  ENJOY!

Notes

*Fresh lasagna pasta sheets are found in the refrigerator section of most grocery stores. We prefer fresh pasta in our lasagna, but if you can’t find or don’t have access to fresh, you can use dried. 

No Cook or Instant Noodles can be used without pre-boiling (check the packet instructions first). You can assemble as normal. To ensure the pasta has enough liquid to cook through while the lasagna is baking, we normally add about ½ cup of water to our sauce when using INSTANT.

Pre Boil Or Pre Cook Pasta Sheets need to be boiled first before assembly. Follow the instructions on the packet. Add a couple of tablespoons of olive oil into the water to prevent the sheets from sticking together, and stir them occasionally with a wooden spoon. Transfer each cooked lasagna sheet carefully into a large bowl or pot filled with cool water to help stop the cooking process. Leave them in there until ready to use. This helps prevent them from sticking together or drying out.

Nutrition

Calories: 552kcal | Carbohydrates: 33g | Protein: 34g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 820mg | Potassium: 832mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1970IU | Vitamin C: 12mg | Calcium: 397mg | Iron: 5mg