I love pasta, sauce, and cheese, so it’s no surprise lasagna is one of my favorite dishes. My version stands out because I add a few ingredients many people don’t use, and it’s become a recipe I return to time and again.
Whether you’ve made lasagna before or it’s your first time, this recipe is reliable and delicious. I’ve refined it over the years, and it’s perfect for sharing with family and friends.
This Lasagna recipe has been modified since 2014
I posted a “how to make lasagna” video in 2014. I’ve tweaked the recipe since then, but the video remains a helpful visual guide.
Watch Me Make It
My mom made lasagna often when I was young. Her version used ground turkey because she preferred to avoid red meat. I prefer a richer flavor, so I combine ground beef with sweet Italian sausage—the sausage adds a distinctive, flavorful note that lifts the whole dish.
Pam Miles-Hubbard’s Lasagna
My mom learned to love lasagna from a coworker and family friend, Pam Miles-Hubbard. Pam often cooked for my mom, and that lasagna inspired my mom’s version. Over time my mom practiced and perfected many dishes, including lasagna, and her version became a family favorite.
Childhood memories of Lasagna
As a child I called the ricotta the “white stuff.” I wasn’t a big fan then, but I’ve come to appreciate it more. I remember the long ridged noodles and how my mom would buy large aluminum pans whenever she made lasagna. I loved watching the layers come together and even helped her sometimes.
Now, lasagna is something I make regularly, and my mom nudged me to write the recipe down so she could follow it too. Those memories from the 90s still influence how I make it today.
Ingredients you’ll need:
Below are the ingredients grouped by purpose to make preparation straightforward.
For the Pasta
- Lasagna noodles: 12 noodles (boil an extra one as backup in case any break).
- Water: Plenty of water to boil the noodles so they cook evenly without burning on the edges.
- Oil: A little oil in the boiling water prevents the long noodles from sticking together.
- Salt: Adds flavor to the pasta as it cooks.
For the meat
- Ground beef: Use 80/20 for ideal flavor and moisture.
- Sweet Italian sausage: Combined 50/50 with the beef for depth and balance.
- Yellow onion: Finely chopped.
- Baby bella mushrooms: Fresh and sliced or finely chopped; avoid canned mushrooms.
- Seasoning salt and adobo: For added depth (or use salt to taste).
- Garlic powder, onion powder, Italian seasoning, and black pepper: Key seasonings for the meat.
For the sauce
- Prego sauce: I use traditional Prego (or another good jarred sauce).
- Diced tomatoes: Optional for a chunkier sauce.
- Tomato paste: Thickens and deepens the sauce so the lasagna isn’t watery.
- Sugar: Balances acidity—just a touch prevents a bitter tomato flavor.
Sour cream–Ricotta mixture
I season each layer so the entire lasagna is flavorful. For the cheese layer I combine sour cream with ricotta, add spinach, and season well.
- Spinach: Fresh and chopped; it will cook as the lasagna bakes.
- Sour cream: I use more sour cream than ricotta for creaminess (about a 3:1 ratio of sour cream to ricotta).
- Ricotta: Mixed with sour cream to avoid a bland texture.
- Mozzarella: A bit mixed into the sour cream-ricotta so every layer is cheesy.
- Seasonings: A little seasoning salt and adobo for extra flavor.
Cheeses for layering and the top
I add extra Mozzarella and Cheddar so the lasagna is rich, melty, and presents the classic red, white, and orange look.
- Mozzarella cheese: For stretch and classic lasagna flavor.
- Cheddar cheese: Adds a sharper flavor and contributes to the traditional color.
Common questions about the Lasagna
- What brand of lasagna noodles is best? Use a reputable brand such as Barilla, De Cecco, or another quality pasta—better pasta improves the final texture.
- Should you add oil when boiling noodles? Yes. Long noodles like lasagna tend to stick; a little oil helps prevent breaking when separating them.
- Why salt the pasta water? Salt seasons the pasta from the inside so it isn’t bland.
- How long should lasagna noodles be boiled? Cook until al dente—tender but still firm. Avoid soggy, limp noodles.
- Should you rinse boiled lasagna? For lasagna, don’t rinse. Keep the surface starch so sauces and cheese adhere better.
How I layer Lasagna
Proper layering creates balance and prevents ingredients from bunching together. Here’s the order I use:
- Lightly coat the bottom of the baking dish with meat sauce.
- Place 4 lasagna noodles slightly overlapping.
- Spread the sour cream–ricotta mixture over the noodles.
- Add a layer of Mozzarella and Cheddar.
- Repeat: meat sauce, 4 noodles, sour cream mixture, Mozzarella and Cheddar.
- Top that with more meat sauce, then place the final 4 noodles overlapping.
- Add remaining meat sauce over the final noodles.
- Sprinkle the remaining 2 cups of combined Mozzarella and Cheddar on top and finish with parsley.
How to make Homemade Lasagna
- Bring a large pot of water to a boil. Add oil, salt, and the lasagna noodles. Cook until al dente, then drain in a colander.
- While the noodles cook, chop the spinach. In a medium bowl combine spinach with sour cream, ricotta, mozzarella, and seasonings; stir and set aside.
- Combine most of the Mozzarella and Cheddar for layering in a large bowl, and set aside the 1 cup of each for the top.
- Chop the onions and mushrooms.
- In a large skillet over medium heat, brown the ground beef and sweet Italian sausage, breaking it into small pieces until no pink remains.
- Drain most of the fat, then add onions, mushrooms, and seasonings; cook another 5 minutes.
- Add jarred sauce, diced tomatoes, tomato paste, and sugar; stir and simmer about 5 minutes.
- Preheat the oven to 350°F (175°C).
- Layer the lasagna in a large pan following the sequence described above.
- Garnish with parsley, cover tightly with foil (avoid letting the foil touch the cheese), and bake 30 minutes covered, then 15 minutes uncovered until bubbly and golden.
Tips for best results:
- Avoid stacking cooked noodles while draining to prevent sticking.
- Reserve some fat after browning meat to add flavor and a silky texture to the sauce.
- Keep noodle edges covered so they don’t dry out or burn during baking.
- Cover the top fully with cheese for a classic melty finish.
- Use foil to cover while baking to prevent the cheese from burning; create a tent so foil doesn’t touch the cheese.
- Let it rest 15–20 minutes after baking so the lasagna sets and slices cleanly.
Serving suggestions:
- Garlic bread: A classic pairing that complements lasagna perfectly.
- Tossed salad: A fresh green salad with Italian dressing balances the richness.
- Optional sides: In some households, lasagna is served with crispy fried chicken or pork chops for a heartier meal.
Storage and reheating
- How to store: Keep lasagna in the casserole dish tightly covered with foil or portion into airtight containers and refrigerate.
- How to freeze: Wrap portions or the whole pan tightly and freeze; it keeps well for several months if sealed properly.
- Reheat in the oven: Bake at 350°F (175°C) for 20–25 minutes until heated through.
- Reheat in the microwave: Place a portion in a microwave-safe dish and heat on high for 4–5 minutes, checking that the center is hot.
Frequently Asked Questions
- How long does lasagna last? Refrigerated, it’s best within four days but can be eaten up to a week. In the freezer, it lasts several months when well sealed.
Other recipes with ground beef and sweet Italian sausage
- The BEST Stuffed Peppers Recipe Ever
- Easy Dirty Rice Recipe
- Easy Spaghetti and Meat Sauce
- Grandma Val’s Classic Meatloaf
Equipment:
Useful utensils for preparing this lasagna:
- Large skillet: For browning meat and sautéing vegetables.
- Knife: To chop vegetables and herbs.
- Large pot: To boil the lasagna noodles.
- Colander: To drain the noodles.
- Spatulas and big spoon: For breaking up meat and stirring the sauce.
- Measuring cups and spoons: For accurate ingredient amounts.
- Casserole dish: To assemble and bake the lasagna.
Give this recipe a try—it’s a bit time-consuming but worth the effort. Let it rest before serving for the best texture. Enjoy!
PBJ~
