Mama’s Best Lasagna

The Best Lasagna Recipe is here, ready to impress! With layers of slow-cooked Ragù Bolognese and creamy parmesan Besciamella, this dish stays true to its authentic Italian roots. One bite, and you’ll see why it’s destined to become your new weekend favorite. Lasagna holds a special place among the world’s most beloved comfort foods, and this Best Lasagna is no exception.

Ultimate Guide To The Best Lasagna

When it comes to the Best Lasagna, this recipe holds a special place in my heart—and for good reason. Inspired by my mom’s unbeatable best lasagna, perfected over years with tips from her Italian friends in New York City, it delivers authentic flavors that will keep you coming back for seconds (and thirds).

What truly sets this lasagna apart is the sauce. Slow-cooked Ragù Bolognese, packed with rich flavors, brings it all together—a secret shared with our Spaghetti Bolognese. Layered with creamy parmesan Besciamella, tender pasta, and melted cheese, this lasagna is not just a dish—it’s a heartfelt labor of love that promises joy in every bite.

The Best Lasagna: Key Ingredients

The secret to the Best Lasagna lies in the ingredients. Slow-cooked Ragù Bolognese delivers deep, rich flavor, parmesan Besciamella adds creamy indulgence, and layers of tender pasta hold it all together. Simple staples, incredible results every time!

• Ground Meat (Beef and Pork): Using a mix of ground beef and pork adds depth and richness to the best 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 just use 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 it comes to crafting the Best Lasagna Ever, versatility is key. Whether you’re looking to elevate the flavors or adapt to what’s in your pantry, small tweaks can make a big difference. These substitutions and additions ensure every layer is tailored to your taste and truly unforgettable!

• 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

Making Mama’s Best Lasagna is easier than you think, with rich layers of slow-cooked Ragù Bolognese, creamy parmesan Besciamella, and perfectly cooked pasta. Follow these simple steps to create a comforting dish that’s as rewarding to make as it is to eat. Let’s dive into the layering!

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 Mama’s Best Lasagna, 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.

Love The Food? Follow us on Facebook, YouTube, Pinterest, TikTok and Instagram to be notified about our new recipes!

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 185 votes

PRINT SAVE go to your favorites

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