There’s something magical about pulling a bubbling, golden lasagna out of the oven—the kind that makes your kitchen smell like an Italian grandmother’s Sunday supper. After years of testing (and eating) countless versions, I’ve finally landed on what I believe is the Kitchn Lab-Tested Lasagna Winner. It’s the kind of dish that turns first-time cooks into kitchen heroes and leaves everyone at the table begging for seconds.
Why This Lasagna Wins Every Time
Let me tell you why this isn’t just another lasagna—it’s the lasagna. The secret lies in the perfect trifecta: a rich, meaty sauce that simmers until it’s practically spoon-coating, a velvety béchamel that adds creaminess without weighing you down, and that magical three-cheese blend that creates those irresistible stretchy pulls. And the best part? No-boil noodles mean you skip the messy pot of boiling water and go straight to flavor town.
The Building Blocks of Greatness
- The Meat Sauce: We’re talking a hearty mix of ground beef and Italian sausage—because why choose when you can have both? The onions and garlic get all caramelized and sweet, while San Marzano tomatoes (or any good-quality canned tomatoes) bring that perfect balance of acidity and sweetness.
- The Béchamel: This is where many lasagnas go wrong—either too thick like glue or too thin like soup. Ours is just right, with a whisper of nutmeg that makes it taste like it came from a trattoria in Bologna.
- The Cheese Situation: Ricotta gets an egg for stability, mozzarella for that iconic melt, and Parmigiano-Reggiano (or regular Parmesan in a pinch) because anything less would be a crime against Italian cuisine.
Essential Ingredients & Tools
Ingredients for the Meat Sauce
- 1 lb ground beef (80/20 blend)
- 1 lb Italian sausage (casings removed)
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 28 oz crushed San Marzano tomatoes
- 6 oz tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Ingredients for the Béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ¼ tsp freshly grated nutmeg
- Salt and white pepper to taste
Ingredients for Assembly
- 12 no-boil lasagna noodles
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 2 cups shredded low-moisture mozzarella
- 1 cup grated Parmigiano-Reggiano
Tools
- 9×13-inch baking dish (or any large oven-safe dish)
- Large skillet
- Whisk (or fork in a pinch)
- Mixing bowls
A Lasagna That Works As Hard As You Do
I get it—weeknights are chaotic. That’s why this recipe is designed for real life:
- No-boil noodles mean one less pot to wash
- Make-ahead friendly—assemble on Sunday, bake on Wednesday
- Resting time is built in (perfect for setting the table or pouring wine)
The Technique That Makes All the Difference
Here’s what I’ve learned after making enough lasagna to feed a small village:
- Layering is an art: Think of it like building a flavor skyscraper—meat sauce first to prevent sticking, then noodles, then cheeses. Repeat with love.
- The foil trick: Cover for the first 30 minutes to steam the noodles, then uncover to get that golden crust we all dream about.
- The waiting game: I know it’s hard, but letting it rest for 15 minutes means clean slices instead of a cheesy landslide.
Pro Tips From My Kitchen to Yours
- Warm your milk for the béchamel—cold milk makes lumpy sauce because it shocks the roux. Microwave it for 30 seconds first.
- Deglaze with red wine if you’re feeling fancy—those browned bits at the bottom of the pan (called fond) are pure flavor gold.
- Press gently as you layer to eliminate air pockets that can lead to uneven cooking and soggy spots.
Perfect Pairings
Complementary Dishes
Garlic Bread: The crispy, buttery crunch contrasts beautifully with the lasagna’s creaminess. For extra flair, rub toasted slices with a raw garlic clove.
Arugula Salad: Toss peppery arugula with lemon juice and olive oil—the acidity cuts through the richness like a flavor palate cleanser.
Drinks
Chianti: This medium-bodied red wine’s acidity balances the tomato sauce perfectly. If you’re not into reds, try a crisp Pinot Grigio instead.
Sparkling Water with Citrus: Add lemon or orange slices to bubbly water for a refreshing counterpoint to the hearty lasagna.
Something Sweet
Tiramisu: The coffee notes complement the lasagna’s Italian roots while the creamy layers provide a light finish.
Dark Chocolate Almonds: For a quick sweet bite, these offer crunch and bitterness to balance the meal’s richness.
Make It Your Own
The beauty of lasagna is how adaptable it is:
- Vegetarian? Swap the meat for 1 lb sautéed mushrooms and 1 cup cooked lentils—they’ll give you that same satisfying umami punch.
- Gluten-free? Use GF noodles and add ½ cup extra sauce—they absorb more liquid.
- Want some heat? Double the red pepper flakes or use spicy Italian sausage.
The Leftover Situation
Let’s be real—the leftovers might be better than the first serving. Store slices in airtight containers for up to 4 days, or freeze individual portions for those “I need comfort food NOW” emergencies. Reheat in a 350°F oven for 20 minutes for that just-baked texture—microwaving turns the noodles rubbery.
FAQs
1. Can I use regular noodles?
Yes, but boil them al dente first and increase the sauce by 25% since they won’t absorb as much liquid as no-boil noodles.
2. How do I prevent sogginess?
Rest the lasagna 15 minutes before slicing, and make sure your meat sauce is thick enough to coat the back of a spoon before assembling.
3. Can I freeze this lasagna?
Absolutely—freeze unbaked for up to 3 months. Bake from frozen, adding 20 minutes to the covered baking time.
The Ultimate Lasagna Recipe: A Love Letter to Comfort Food
Discover the Kitchn Lab-Tested Lasagna Winner—a foolproof recipe with rich meat sauce, creamy béchamel, and melty cheese. Perfect for any night of the week!
Ingredients
For the Meat Sauce
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1 lb ground beef
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1 lb Italian sausage
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1 yellow onion
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4 garlic cloves
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28 oz crushed tomatoes
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6 oz tomato paste
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp red pepper flakes
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Salt and pepper (to taste)
For the Béchamel
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4 tbsp butter
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¼ cup flour
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3 cups whole milk
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¼ tsp nutmeg
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Salt and white pepper
For Assembly
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12 no-boil lasagna noodles
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15 oz ricotta
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1 large egg
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2 cups mozzarella
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1 cup Parmesan
Instructions
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Brown 1 lb ground beef and 1 lb Italian sausage in skillet, drain fat, then cook 1 diced yellow onion and 4 minced garlic cloves.01
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Add 28 oz crushed tomatoes, 6 oz tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, and salt and pepper to taste. Simmer 20 mins.02
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For béchamel, melt 4 tbsp butter, whisk in ¼ cup flour, then slowly add 3 cups warm milk. Season with ¼ tsp nutmeg and salt and white pepper.03
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Mix 15 oz ricotta with 1 large egg and salt.04
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Layer: sauce → 12 no-boil noodles → ricotta mixture → béchamel → repeat.05
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Bake covered 30 mins at 375°F, then uncovered 15-20 mins.06
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Rest 15 mins before serving.07
