There’s something magical about a lasagna that emerges from the oven golden, bubbling, and fragrant—its layers of rich meat sauce, velvety cheese, and tender noodles promising comfort and celebration in every bite. This isn’t just any lasagna; this is the kind of dish that turns a holiday gathering into a memory, the kind that has guests sneaking back for seconds (and maybe even thirds).
I’ve spent years perfecting this recipe, tweaking ratios, testing techniques, and learning from every bubbling, cheesy mistake. The result? A foolproof lasagna that’s as impressive as it is forgiving—ideal for festive feasts, cozy family dinners, or any occasion that calls for a little extra warmth.
Craving a delicious Holiday‑Ready Best Lasagna Ever? You've come to the right spot! From Lasagna favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why This Lasagna Stands Out
- Layered to Perfection: Every forkful delivers the ideal balance of savory meat sauce, creamy cheese, and al dente noodles.
- Make-Ahead Magic: Assemble it the day before, then bake when you’re ready—no last-minute stress.
- Feeds a Crowd: Generously serves 12, making it perfect for holiday tables.
- Freezer-Friendly: Leftovers? Freeze individual portions for future comfort-food cravings.
- Endlessly Adaptable: Gluten-free? Vegetarian? Dairy-free? No problem—this recipe bends without breaking.
A Dish Steeped in Tradition
Lasagna’s roots stretch back to ancient Greece, but it was Italy that refined it into the layered masterpiece we know today. This version pays homage to both Northern and Southern Italian traditions—think robust meat sauce meets creamy ricotta—while keeping things approachable for home cooks.
Essential Ingredients & Tools
Ingredients for the Meat Sauce
- 1 lb ground beef (80/20 blend for juiciness, or substitute ground turkey for a leaner option)
- 1 lb Italian sausage (hot or mild, depending on your spice preference)
- 1 yellow onion, diced (white onion works too)
- 4 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
- 28 oz crushed San Marzano tomatoes (regular canned tomatoes are fine, but add 1 tsp sugar to balance acidity)
- 6 oz tomato paste (for depth; no substitute here!)
- 1 tsp sugar (to tame tomato acidity)
- 1 tsp dried basil + 1 tsp dried oregano (or 1 tbsp fresh each if you have it)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
Ingredients for the Cheese Filling
- 15 oz whole-milk ricotta (drain in a sieve if watery, or substitute cottage cheese blended smooth)
- 1 large egg (acts as a binder; omit for vegan versions)
- ½ cup grated Parmesan (the pre-shredded kind works, but fresh is best)
- ¼ cup chopped parsley (or 1 tbsp dried parsley in a pinch)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
Ingredients for Assembly
- 12 no-boil lasagna noodles (or regular noodles par-cooked to al dente)
- 4 cups shredded low-moisture mozzarella (part-skim works, but whole-milk melts better)
- ½ cup grated Parmesan (for that golden crust)
Tools You’ll Need
- 9×13-inch baking dish (glass or ceramic preferred)
- Large skillet (or a Dutch oven if you’re doubling the recipe)
- Mixing bowls (one large, one medium)
- Wooden spoon (or silicone spatula)
Serves: 12 | Prep: 30 min | Cook: 50 min | Total: 80 min
Crafting the Perfect Lasagna: Step by Step
- Brown the Meat Like a Pro
In a large skillet over medium heat, cook 1 lb ground beef and 1 lb Italian sausage until crumbly and lightly caramelized—about 8–10 minutes. Drain most of the fat, but leave a tablespoon behind. That golden residue is flavor gold, perfect for sautéing the onions and garlic. - Build a Sauce with Depth
Add 1 diced yellow onion and 4 minced garlic cloves to the skillet, cooking until soft and fragrant (about 5 minutes). Stir in 28 oz crushed San Marzano tomatoes, 6 oz tomato paste, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Let it simmer for 15 minutes—this is where the magic happens, as the flavors meld into something greater than the sum of their parts. - Make the Cheese Filling Shine
In a bowl, combine 15 oz ricotta, 1 large egg, ½ cup grated Parmesan, ¼ cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. If your ricotta seems watery, let it drain in a sieve for 10 minutes—soggy lasagna is nobody’s friend. - Layer with Confidence
Spread 1 cup of sauce on the bottom of your baking dish to prevent sticking. Add 4 no-boil noodles, then dollop half the ricotta mixture over them. Sprinkle with 1 cup mozzarella. Repeat the layers, finishing with noodles, sauce, and a generous blanket of ½ cup grated Parmesan. - Bake to Golden Perfection
Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 20 minutes, until the top is bubbly and bronzed. Let it rest for 10 minutes—this is crucial for clean slices.
Pro Tips for Lasagna Perfection
- The Resting Rule: Letting the lasagna sit for 10–15 minutes after baking ensures the layers set properly.
- Sauce Consistency: Aim for a thick but spoonable sauce—too thin, and the noodles turn to mush; too thick, and the dish dries out.
- Avoid Sogginess: Drain your ricotta and don’t over-sauce the layers.
Storing and Reheating
- Fridge: Store cooled lasagna tightly covered for 3–4 days. Reheat slices at 350°F for 20 minutes.
- Freezer: Wrap unbaked lasagna in foil and plastic wrap; freeze for up to 3 months. Bake straight from the fridge, adding 10–15 extra minutes.
Nutrition at a Glance
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 24g |
| Carbohydrates | 32g |
| Fat | 22g |
| Fiber | 3g |
Customize It Your Way
- Vegetarian: Swap the meat for sautéed mushrooms and spinach.
- Gluten-Free: Use brown rice noodles and simmer the sauce a bit longer.
- Dairy-Free: Try blended cashews for the ricotta and vegan cheese shreds.
Perfect Pairings
Complementary Dishes
Garlic Bread: The crispy, buttery crunch contrasts the lasagna’s creaminess. Brush with olive oil and minced garlic, then toast until golden.
Caesar Salad: The tangy dressing and crisp romaine cut through the richness. Add anchovies for umami synergy.
Drinks
Chianti: This medium-bodied Italian red wine’s acidity balances the tomato sauce. Serve slightly chilled (60°F).
Sparkling Water with Citrus: A palate cleanser between bites. Add lemon or orange slices for freshness.
Something Sweet
Tiramisu: Coffee and mascarpone echo the lasagna’s Italian roots. The cool, creamy texture is a perfect finale.
Panna Cotta: Light vanilla custard with a Berry Compote provides a refreshing, not-too-sweet finish.
FAQs
- Can I make it ahead? Absolutely—assemble it 1–2 days in advance and bake when ready.
- Why is my lasagna watery? Likely from excess sauce or wet ricotta. Drain both well next time.
- Can I freeze leftovers? Yes! Wrap slices individually and reheat at 375°F for 35 minutes.
The Holiday-Ready Best Lasagna Ever: A Feast for the Senses
Make the Holiday-Ready Best Lasagna Ever for your next feast! Layers of savory meat sauce, creamy cheese, and perfect noodles. Get the recipe now!
Ingredients
For the Meat Sauce
-
1 lb ground beef
-
1 lb Italian sausage
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1 yellow onion (diced)
-
4 garlic cloves (minced)
-
28 oz crushed San Marzano tomatoes
-
6 oz tomato paste
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1 tsp sugar
-
1 tsp dried basil
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1 tsp dried oregano
-
1/2 tsp salt
-
1/4 tsp black pepper
For the Cheese Filling
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15 oz whole-milk ricotta
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1 large egg
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½ cup grated Parmesan
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¼ cup chopped parsley
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1/2 tsp salt
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1/4 tsp black pepper
For Assembly
-
12 no-boil lasagna noodles
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4 cups shredded mozzarella
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½ cup grated Parmesan
Instructions
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Brown 1 lb ground beef and 1 lb Italian sausage in a skillet over medium heat for 8–10 minutes. Drain excess fat, leaving 1 tbsp.01
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Add 1 diced yellow onion and 4 minced garlic cloves; cook 5 minutes. Stir in 28 oz crushed tomatoes, 6 oz tomato paste, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 15 minutes.02
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Mix 15 oz ricotta, 1 large egg, ½ cup grated Parmesan, ¼ cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.03
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Spread 1 cup sauce in a 9x13-inch dish. Layer 4 noodles, half the ricotta mixture, and 1 cup mozzarella. Repeat layers.04
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Cover with foil; bake at 375°F for 30 minutes. Uncover; bake 20 more minutes. Rest 10 minutes before serving.05
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