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The Best Lasagna Recipe

A classic layered lasagna with a hearty meat sauce and creamy cheese filling.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Large Mixing Bowl
  • Pot for boiling noodles
  • Colander
  • Spatula or spoon
  • Aluminum Foil

Ingredients
  

  • 1 pound lasagna noodles cooked according to package directions
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1 1/2 teaspoons Stone House Seasoning
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 36 ounces pasta sauce store-bought or homemade
  • 2 tablespoons tomato paste
  • 1 large egg lightly beaten
  • 8 ounces cream cheese softened
  • 1 cup plain Greek yogurt
  • 1/2 cup Parmesan cheese shredded and divided
  • 4 cups mozzarella cheese shredded and divided
  • 1 bunch fresh parsley chopped (optional)

Instructions
 

  • Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
  • Cook the lasagna noodles according to package directions, drain, and set aside.
  • In a large skillet over medium heat, cook the ground beef and Italian sausage until no longer pink; drain any excess fat.
  • Add Stone House Seasoning, dried basil, dried oregano, pasta sauce, and tomato paste to the skillet; stir and simmer until the sauce thickens, about 5–10 minutes.
  • In a large bowl, lightly beat the egg, then add softened cream cheese, Greek yogurt, 2 cups shredded mozzarella, 1/4 cup shredded Parmesan, and chopped parsley if using; stir until smooth and combined.
  • Spoon 1 cup of the meat sauce into the prepared baking dish and spread into an even layer.
  • Arrange a layer of cooked lasagna noodles over the sauce, then spread one-third of the cheese mixture over the noodles and top with 1 cup of meat sauce. Repeat this noodle, cheese, and sauce layering two more times.
  • Top with a final layer of lasagna noodles and the remaining meat sauce, then cover the dish loosely with aluminum foil.
  • Bake covered for 40 minutes.
  • Remove the foil and sprinkle the remaining 2 cups shredded mozzarella and 1/4 cup shredded Parmesan over the top; bake uncovered until the cheese is browned, about 15 minutes.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Notes

  • Prepare the lasagna without the final cheese layer to refrigerate for up to 3 days before baking.
  • For freezing, freeze unbaked and without the final cheese layer; thaw overnight before baking.
  • When baking from partially or fully cold, add about 15 minutes to the baking time.
  • To make meatless lasagna, omit the meat or substitute sliced mushrooms.
  • Swap cream cheese and yogurt for a 15-ounce package of ricotta or cottage cheese if preferred.
  • Omit the egg in the cheese filling to make it egg-free.