This Instructable will cover how to make lasagna the American way (no bechamel sauce here!), and also how to make the meat sauce that goes in mine. This lasagna recipe has changed a bit over the years but it's always been a favorite amongst my family and friends!

In the past couple years I've started using oven ready lasagna noodles that cook in the oven - I don't know that I'll ever go back to doing it the old way. :D

This lasagna recipe makes enough to easily feed 8-10 folks. If you have sides like salad and garlic bread, one pan could probably feed 12-14 folks. :)

Step 1: Ingredients!

Lasagna takes a lot of ingredients, but it also feeds a lot of people.

For the tomato meat sauce:

  • 2 x 28 oz. cans tomatoes - crushed or whole is best! If you get whole canned tomatoes just crush them in your hands.
  • 1-2 tbsp tomato paste (this is my favorite kind!)
  • 1 large onion
  • garlic, garlic, garlic - I always use a ton! I'd say two cloves minimum!
  • 1 pound ground beef, preferably lean
  • 1 pound Italian sausage - choose whatever spice level you like!
  • dried oregano
  • Italian seasoning
  • salt and pepper
  • fresh basil - dried can also be substituted!
  • olive oil

Keep in mind that if you can always just cook up some meat and then pour a couple jars of tomato sauce over it, so don't worry about it if you look at the ingredients and wonder what you've gotten yourself into.

For the rest of the lasagna:

  • 1 package of noodles (should be around a pound in weight) - oven-ready or regular.
  • 1 lb. mozzarella
  • 1/2 lb. good quality parmesan
  • 1 lb. ricotta cheese
  • 1 egg
  • dried oregano + basil


<p>Hi everyone! I've gotten lots of comments and PMs asking for the original recipe! I had no idea so many folks were paying attention, so thanks for that. :D </p><p>The only differences between this "new" recipe and that old one is the addition of Italian sausage in the meat sauce and using an egg in the cheese to make it easier to spread. Here's the original ingredients list if anyone wants it! </p><p>For my tomato meat sauce:</p><ul><br><li>2 28 oz. cans tomatoes - I typically do one can diced, one crushed for a little bit of texture!</li><li>1-2 tbsp tomato paste</li><li>1 large onion</li><li>garlic, garlic, garlic - I always use a ton! I'd say two cloves minimum!</li><li>1 lb. ground beef, preferably lean</li><li>dried oregano</li><li>crushed red pepper</li><li>salt and pepper</li><li>fresh basil - dried can also be substituted!</li>For the rest of the lasagna:<br><br><ul><br><li>1 package of noodles (should be around a pound in weight)</li><li>1 lb. mozzarella</li><li>1/2 lb. good quality parmesan</li><li>1 lb. ricotta cheese</li></ul></ul>
I love your old recipe and yes we do pay attention. Love your secrets! Please keep them coming ?
<p>I have used your recipe a few times over the years. It is always EXCELLENT! Thanks. </p>
<p>:) :)</p>
Hi, im a new ones to the world of lasagne, my meat And cheese sauce are fine, after I cook it all , doing the layer's right aswell, when we slice it up it collapses, never can I get a solid slice all the way down, can u advise what it might be pls help! !!
You have too much liquid. Try not using so much sauce.
<p>The most important thing it to let it rest and cool for a long time after it cooks! 15-20 minutes minimum and a half hour is better. The longer it sits, the more solid it will become. <br><br>You can also add an extra egg to the cheese if resting the lasagna doesn't help. :)</p>
Jessyratfink, your recipes are the Best! I know if you post it my family will Love it! Thank you for enriching lives!
<p>Lasagna is a staple for Garfield the cat and it is also one of my favorites. Good simple recipe, thank you!</p>
<p>Can this be made a head of time and frozen?</p><p>If so, should it defrost first? How long should it bake?</p>
<p>I make pasta dishes of several types, lasagna, cannaloni, spaghetti,pente, various noodle dishes and I serve some hot and fresh but I often make some up and freeze them. They cook well with just a little extra time allowed for defrosting in the oven. Flavor doesn't suffer, texture is good and it is a quick way to get dinner ready when guests surprise us. I like you recipe, I will try it.</p>
<p>I'll be making this tonight! And, yes, the no-boil noodles make lasagna sooo much easier... more like &quot;assembling&quot; a delicious panful, and less like wrestling hot, slippery eels.</p>
<p>Actually, provided there's sufficient moisture in the sauce and filling, regular noodles can be put into the pan dry and they hydrate perfectly well during the baking process. No slippery eels to mess with :-)</p><p>I've been baking my lasagna that way for years since a friend turned me onto the trick. </p>
<p>Ha! Totally agree. Plus I like that they stay a little firmer. :D</p>
<p>This looks amazing!! I will definately use your recipe. Thanks!</p>
<p>mmmmm.......</p><p>Not ' the recipe of Italian lasagna ....<br>Perhaps a review ....<br>eggs? and he not ' ever heard.<br>Beciamella but where is it?<br>try the original version then you tell me</p>
<p>Besciamella or bechamel my mistake</p>
<p>just me and the boy tonight, my wife is out of town and I don't cook but I'm going to try this. Looks easy and I love lasagna.</p>
<p>thanks for sharing your recipe. I've tried a lot of recipes over the years and this one by far looks better than any other. I can't wait to try it!</p>
<p>I noticed this recipe has changed slightly, wondering if I can have the old recipe. The new one looks awesome but I just want to have the other one to compare:)</p>
<p>Perfect for a Sunday supper with friends. I'll refer to this one soon. Looks amazing !</p>
<p>Made the recipe with local Manila ingredients in some cases; the whole family liked it, even having to skip the riccotta</p>
<p>It looks good. My first time making Lasagana. I followed the directions with a few different ingredients. Don't know how it will tastes. LOL!!</p>
<p>haha saame here</p>
<p>This is Amazing! very good recipe</p>
<p>What happened to the garlic sniffing part? that was the best!!</p>
<p>When I updated it with new photos I wanted to spread out the steps a little more so it got cut. There's a glitch with old ibles where you can't add any more steps and that one seemed the least important. ;)</p><p>Perhaps it was for the best. Ha! </p>
sorry for potato photo or if I've posted already but I followed the recipe and it was delicious!
This is my fourth time making the lasagna and I'm so grateful for sharing the recipe. I used hotdog or kielbasa or polish sausage and it tastes the just as good with the original recipe. I added Romano on top of the lasagna. Since I work full time, I make them and put them in the fridge. My kids baked them and helped themselves. They loved it!!! Thanks for sharing your recipe.
<p>YUM! I haven't had lasagna in so long, this looks amazing!</p>
No oven but I will do try this is microwave
<p>Are the noodles necessary ?</p>
<p>If you don't add the noodles it will lack structure and just be like a tomato and cheese dip. </p><p>You can also use slices of zucchini in place of noodles - I do that sometimes. :)</p>
<p>what I was thinking</p>
If I put it all together, could I leave it for my family to cook while Im at work? And how would I put it away so it stays good until they get home to bake it?
<p>You can definitely do that! I recommend under cooking the noodles by a couple minutes, assembling as normal, letting it cool and then wrapping it/covering it and putting it in the fridge.</p><p>You can bake it directly from the fridge, but may need to add 10-15 minutes to the cook time. :)</p>
<p>I tried this recipe (minus the mozzarella and basil, as I didn't have any on hand) just last week and it turned out fantastic! Thank you very much for sharing it, especially with the well-captured photos - really useful! </p>
<p>I just made this tonight for my daughter's Co worker. &amp; an extra pan for the house. Looks good can't wait to taste. Was the simplest recipe I came across! Thanks for sharing!!!</p>
Hi ..can I also use aluminium oven pan instead of a glass 1?
<p>Yes! You may want to reduce the time by a bit if the pan is very dark, but otherwise it should be totally fine. :)</p>
<p>Being that We own a goat dairy farm and creamery, using our goat cheeses with your recipe is going to be utterly delish. I'm excited :) thank you!!!</p>
<p>Oh I bet that will be lovely!! So jealous. I've always wanted goats :D</p>
I'm making it tonight! I looked at a lot of recipes but chose yours, I love yours and love your detailed instructions! I'm so excited!
Wow ! First time I ever experienced such cleared and well explained !! Thank you ???
<p> I am still incredibly amazed how delicious it came out, I don't cook at all, &amp; had never made lasagna before, instructions were clear and it came out beautifully! Definitely a favourite.</p>
Just made this today and everyone loved it ! Followed all of your instructions and it came out incredible! No one believed I made it. Thank you so much for your detailed recipe!
<p>I made my 1st lasagna on New Year's Eve and my family loved!!!!! Thank you for posting this. I hardly ever cook and my fianc&eacute; was shocked when he saw me in the kitchen and how well it turned out.</p>
<p>hi how much oregano and dried basil do u use</p>
<p>I would say between 1/2 - 1 teaspoon! </p>

About This Instructable




Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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