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My Best Lasagna Recipe

Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 pieces


  • 1 box lasagna noodles
  • 32 oz ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1.5 cups parmesan cheese shredded
  • 1 egg
  • 2.5 quarts pasta sauce
  • 1 pound ground beef


  • Brown your ground beef, seasoning with a little salt and drain. I like to let mine cool since it's going in the fridge to sit overnight.
  • Mix up the egg and cheeses. Reserve a little of the shredded mozzarella for your topping.
  • Add some sauce to the bottom of your lasagna pan. I suggest 2 cups per later. Since I freeze my homemade red sauce in pint jars, I just dump 1 pint jar per layer. Then add your first layer of noodles
  • Add your first later of cheese. I used 1/2 of the cheese mixture because this pan will hold 3 well filled layers. I like to use a pastry bag to fill my cheese layers because they keep it much neater. I prefer a refillable one but they have disposable ones, I don't even add a metal tip
  • You could go from there but I like to even out the cheese mixture with a spatula. Again, not necessary but I like the way it looks
  • Add another layer of noodles, ground beef and then a layer of sauce
  • Add another layer of noodles and your last cheese layer. Add your final layer of noodles
  • Top it off with the rest of your sauce and remaining mozzarella cheese
  • At this point you can add the lid to your pan and put it in the fridge overnight or stick it in the freezer for another time. If from the fridge, remove lid and bake at 350 for 1 hour. If you're baking from frozen, bake for 2 hours