This post may contain affiliate links. Please read our disclosure policy.
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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe FAQ’s
Once you’ve layered your lasagna, make sure your final layers finish in this order: pasta, meat sauce, white sauce, and mozzarella cheese. This sequence results in a golden, crunchy, and cheesy top with a layer of juicy meat sauce underneath
We prefer fresh lasagna pasta sheets, which you can find in the refrigerator section of most grocery stores. But if you can’t get your hands on fresh sheets, no worries—dried ones work just as well!
You can store lasagna in the refrigerator for up to 3-5 days. Make sure to cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container to maintain freshness. If you need to store it for a longer period, you can freeze lasagna for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake it in the oven until it’s heated throug
Related Recipes
Love The Food? Follow us on Facebook, YouTube, Pinterest, TikTok and Instagram to be notified about our new recipes!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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
- 1/2 teaspoon sugar if desired
- 1/4 teaspoon salt season to your tastes
- 1/4 teaspoon black pepper season to your tastes
White Sauce (Béchamel):
- 4 tablespoons butter
- 1/4 cup flour all purpose or plain
- 2 1/2 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 3/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! It’s the only one I make over and over again. I always end up with half the lasagne sheets left over though. Should I be double layering them?
Hi Christina! Look, since you love them, just cook a bit more and finish all the sheets. Double layering them will change the texture of the lasagna, I’ll leave the final decision to you!
Best lasagna ever- I made my own noodles using 00 flour. Takes hours, but now I can’t eat any other lasagna. Thanks for sharing!
I’m so glad you enjoyed the recipe Alice! It might take a bit more effort, but the result is absolutely out of this world!
This recipe has quickly become a family favourite, with my son’s girlfriend stating it’s the best she’s ever had. As my family is extremely picky only real change I made is I don’t include the becamal sauce. Even without it, its still super tasty and would highly recommend this recipe.
Hi Diana! I’m so happy to hear this recipe was a hit.
Hands DOWN, absolute best lasagna recipe! It is a bit of a labor of love, but oh-so worth it it!
Thank you, Klaire, for your lovely feedback! I’m so happy to hear that the lasagna was a hit!
Consistently the best lasagna! I leave out the carrot, but follow everything else to a T. Family fave!
Hi
Is there any chance of adapting this to vegetarian option (ie leave out the beef & pork)? Thank you
Can this lasagna be frozen?