Best Ever Lasagna

Michelle Cory


This takes some time to cook the sauce and prep but it is so worth it!!

★★★★★ 1 vote
1 Hr
3 Hr


2 1/4 box
barrilla no cook lasagna noodles
1 1/2 lb
whole milk mozzerella, sliced thin


2-28 oz can(s)
crushed tomatoes
2 can(s)
tomato paste
1 lbs
lean ground beef
1 pkg
sweet italian sausage, casings removed
onion, chopped
2 Tbsp
garlic, minced
2-3 Tbsp
fresh, chopped basil
2 tsp
kosher salt
1-28 oz
can of hot water


1-32 oz
container, whole milk ricotta
1-5oz pkg
italian parmesan blend cheese, shredded
1 Tbsp
parsley flakes
eggs, beaten


1You need to use a deep lasagna pan for this recipe. If you don't have one then use a regular 13x9 pan but may need to only do 3 layers. You can put the fourth layer in a loaf pan for leftovers.
2Put the ground beef, chopped up sausage and onion in a dutch oven. Brown on med high heat. Once the onion is softened add the garlic. Stir often to break up the big meat chunks. Add the canned tomatoes, paste, basil, water and salt. Bring to a boil and then turn down to low simmer for 1.5 hours. Cover and stir often. Taste and add salt if needed.
3In a medium bowl mix ricotta cheese, eggs, parsley and parmesan cheese mix.
4Once sauce is finished, preheat oven to 375. In a lasagna pan or 13x9 pan, ladle 1-2 cups of sauce. Spread evenly and add a layer of 6 lasagna noodles. Top with 1/4th of the ricotta mix and a layer of mozzarella cheese. Top with sauce and start another layer of noodles, ricotta, cheese and sauce, You should have 4 layers of noodles. On the last layer put the sauce over the ricotta and then top with cheese.
5Cover with foil and bake for 45 minutes. Remove the foil and bake 15-20 minutes longer. Remove from oven and let sit 15 -20 minutes prior to cutting and serving.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian