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.
A traditional lasagna has to be one of the most loved comfort foods in the world. Hailing from Italy before making its way through the world and taking on many different forms, lasagna has to be one of the most popular pasta dishes of all time.
Even some of our most popular pasta dishes like our Creamy Shrimp Pasta, Creamy Mushroom Chicken Pasta and our Fiery Lamb Ragu on Parpadelle pale in comparison to this incredible lasagna recipe.
A big warm comforting hug within layers of pasta, tomato sauce, white sauce and melted cheese, my family love this wholesome Best Lasagna recipe.
THE BEST LASAGNA
My mama’s famous lasagna recipe is hands down the best lasagna I have ever had in my life. She learnt this interpretation from her Italian friends while living in New York City. She has adjusted the recipe throughout the years to perfect it, and every single person that tries her recipe comes back for seconds, thirds and leftovers!
Just LOOK at that CHEESE!
This recipe is not exactly ideal to look at while on a diet but if you’re willing to sacrifice some calories for the sake of this ooey-gooey, decadent lasagna, we promise we’ll make it worth your while.
Naturally, we’re going to need someone to blame for breaking our diets so feel free to point your fingers directly at my mother!
Why do I blame her? Long story short, she made me do it:
“Karina!”
“WHAT?!”
“You don’t have a lasagna recipe on your blog! WHY?”
“Ummm, I don’t know? But I can’t do one right now because I can’t eat it. Don’t make me suffer.”
“So? What does that have to do with your blog?”
“Ugh. OKAYYYY FIIIINE. You cook, I’ll shoo…” banging and clanging going down in my kitchen, wooden spoons flying around everywhere, fridge door screaming to be closed before I could finish my sentence. Ah…the chaos. The rest is history.
HOW TO MAKE LASAGNA SAUCE
To make this the best lasagna you’ve ever had, you need to perfect the sauce:
- Our sauce is made with a mix of ground beef and pork. This is OPTIONAL. If you don’t like pork you can definitely use beef to replace it, but the pork does add a traditional lasagna flavour to the sauce.
- Most sauces use crushed tomatoes as a base, however we love mixing in a bottle of Passata (or American tomato sauce) to add richness.
- Using tomato paste results in a thick and rich sauce. Don’t skip this ingredient! We love using a paste with garlic and herbs, but plain is also fine.
HOW TO MAKE BÉCHAMEL SAUCE FOR LASAGNA
This is where things go from yeah, it’s okay TO oh-my-god-this-is-so-good! We don’t use any ricotta cheese in our lasagna. Not because we don’t like ricotta (mmm….could go a Spinach and Ricotta Grilled Cheese right about now), but because white sauce makes it so much more flavoursome. Especially parmesan white sauce. I’m not exaggerating when I say the sauce is SO GOOD, you’ll want to put this Béchamel on EVERYTHING!
You need only 4 ingredients to make this Béchamel happen:
- Butter
- Flour
- Milk
- Parmesan cheese. If you don’t like parmesan, replace it with Gruyere, Romano, Asiago, Manchego, or more Mozzarella.
ARE FRESH LASAGNA SHEETS BETTER THAN DRIED?
We prefer fresh lasagna pasta sheets which are found in the refrigerator section of most grocery stores. 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. You can do this while the meat sauce is gently simmering away so all elements are ready at the same time.
HOW DO YOU LAYER A LASAGNA?
Once you’ve layered your lasagna, you need to make sure your last layers (or top layers) finish with pasta > meat sauce > white sauce > mozzarella cheese. Yeah, that order results in a golden, crunchy and cheesy top with a layer of juicy meat sauce underneath.
Crispy edges, a gooey, cheesy centre, perfectly cooked fresh lasagna pasta sheets in between a creamy parmesan white sauce and an abundance of cheese.
Lord, help me.
For more lasagna variations, you might like these: Easy Slow Cooker Lasagna Soup | Spaghetti Squash Lasagna Boats | Easy Lasagna Stuffed Burritos | Beef And Pumpkin Lasagna | Chicken Pumpkin and Ricotta Lasagna!
WHAT TO SERVE WITH THE BEST LASAGNA
Every tomato based Italian pasta should have a buttery piece of Cheesy Garlic Bread to sop up the leftover sauces. If you’re looking to add some greenery to your plate, try this Caprese Salad with Avocado.
Mama’s Best Lasagna
Ingredients
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!
Vanessa says
THE best lasagna recipe ever. L
Victoria says
This was amazing – my family was in love this Lasagne! Are the nutrition information per serving/person?
Karina Carrel says
Hi Victoria,
So good to hear your family loves this. To answer your question, the nutritional information is per serving, which in this case is per slice of lasagna if it was cut into 12 equal pieces. Hope this helps and enjoy your cooking!
Spamela Hamderson says
I made this for dinner last night, it turned out perfectly with no adjustments. I have a family of very picky eaters (especially my preschooler), and everyone asked for seconds and thirds!
Tabby says
Hi. Been meaning to comment for some time now but just now got to it. Anyway I’m not one to ever comment on anything but had to let u know how much I love this recipe. I thank u and ur amazing mama for this recipe. I follow it exactly as written. I cook the white sauce usually more like 20 min or so before it thickens but aside from that it turns out perfect every time. I dont like ricotta cheese and this recipe was perfect for me. Oh I forgot i do add a layer of pepperoni on top of the meat sauce lol. But if u read this please try it. Thanks so much.
Cathy says
Can you assemble the lasagna, leave it in the fridge and bake the next day?
Karina Carrel says
Hi Cathy,
Yes, you can assemble the lasagna, leave it in the fridge, and bake it the next day. Just ensure you cover the dish tightly with plastic wrap or aluminum foil to prevent drying out. When you’re ready to bake, you may need to add a few extra minutes to the cooking time if the lasagna is coming straight from the fridge, as it will be colder than if it were baked immediately after assembly. Enjoy your lasagna!
Tamera Morrison says
Excellent recipe. Used two pounds of ground beef, one pound of ground pork. Makes large portion. Baked for 50-55 minutes uncovered and then rested for 15. It’s a keeper!
Melissa says
Hi this recipe looks amazing, however, if I can’t find lasagna sheets in the store and have to use dried, how many layers do I make?
Tom Mozgala says
Hi Melissa,
When using dried lasagna sheets instead of fresh ones, the number of layers you can make may vary based on the size and thickness of the dried sheets. However, you can typically maintain the same assembly method described in the recipe.
Here’s a general guideline:
Layer Count: You can usually make 3 to 4 layers of pasta in a standard 9×13-inch baking dish. Adjust based on the thickness of your sheets:
If the sheets are particularly thick, you might want to reduce the number of layers.
If using no-cook or instant noodles, follow the instructions on the package, as some brands may absorb more moisture than others.
Liquid Addition: When using dried lasagna sheets, it’s essential to ensure there is enough sauce for the pasta to absorb moisture while baking. As you noted in the recipe instructions, consider adding about ½ cup of water to your meat sauce to help the pasta cook properly.
Assembly: Follow the same layering pattern: start with meat sauce, then pasta, followed by white sauce and cheese, repeating this until the last layer which should finish with meat sauce, white sauce, and mozzarella.
By keeping these adjustments in mind, you can still achieve a delicious lasagna using dried sheets! Enjoy your cooking!
Brea says
The béchamel was extremely soupy, I also see that a lot of other recipes call for 2.5c milk. Is this suppose to be this loose or is the milk ratio maybe incorrect in the recipe? I wish there was a video on how you prepare it so I could understand if this was how it was suppose to look, hopefully you will be able to reply. Thanks so much!
Tom Mozgala says
Hi Brea,
It sounds like the béchamel sauce didn’t thicken as expected, and you’re correct that many recipes often use around 2.5 cups of milk for a standard béchamel sauce for lasagna. The consistency of a properly made béchamel should be creamy and able to coat the back of a spoon, rather than soupy. I use 3.5c of milk to contribute to a more luxurious and creamy texture, which is desirable in many lasagna recipes, adding richness and helping to balance the flavors of the meat and cheese.
Here are some possible reasons for the soupy consistency:
Cooking Time: The sauce needs to be cooked long enough after adding all the milk to allow it to thicken. Make sure to stir continuously and let it simmer until it reaches the desired consistency.
Heat Level: If the heat is too low, the béchamel may not thicken properly. It’s important to cook it over medium heat and stir regularly.
Adding Flour: Ensure that the flour is well incorporated when you first add it to the melted butter. It should be a smooth paste (roux) before you slowly whisk in the milk. With enough cooking time and stirring, the béchamel can thicken nicely even with a larger volume of milk.
Suggested Adjustments:
Make sure to cook the béchamel on medium heat and stir continuously until it thickens.
Thank you for reaching out, and I hope you find these tips helpful for your next attempt at making the béchamel!
Lisa says
I would like to prepare this recipe, but I would like to know how many layers this is. Thank you. I’ll be using boiled lasagna noodles
Tom Mozgala says
Hi Lisa,
When using boiled lasagna noodles in your recipe, you can typically create about 3 to 4 layers in a standard 9×13-inch baking dish. Here’s a suggested layering guide:
First Layer: Start with a spoonful of meat sauce at the bottom to prevent sticking, then place a layer of boiled lasagna noodles.
Second Layer: Add 2 cups of meat sauce, followed by 1 cup of white sauce (béchamel) and half of the mozzarella cheese.
Third Layer: Repeat with another layer of noodles, 2 cups of meat sauce, 1 cup of white sauce, and the remaining mozzarella.
Fourth Layer (if you have enough noodles): Continue with a final layer of meat sauce and white sauce, finishing with any remaining mozzarella cheese on top.
If you find you have extra noodles or sauce, feel free to add an additional layer or adjust accordingly. Just keep in mind that the noodles need enough sauce to ensure they cook properly and absorb moisture while baking.
Enjoy preparing your lasagna!
Lisa says
How many layers of lasagna noodles?
Tom Mozgala says
Hi Lisa,
For a lasagna made with boiled noodles in a standard 9×13-inch baking dish, you can typically use 3 to 4 layers of lasagna noodles. Here’s a breakdown:
If you have 9 noodles: You can do 3 layers, using 3 noodles for each layer.
If you have more noodles (like 12): You can potentially create 4 layers, using 3 noodles for each layer at first and adjusting with any extra noodles you have for additional layering.
Just make sure to adjust your sauce quantities accordingly to ensure all layers are adequately moistened. Enjoy your cooking!