The Best Lasagna Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Resting Time
10 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
490 kcal
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Course
Main Course
The Best Lasagna Recipe
Description
This lasagna recipe includes a meat sauce made from ground beef and Italian sausage cooked with dried herbs, pasta sauce, and tomato paste, resulting in a thickened, savory base. The cheese filling combines cream cheese, plain Greek yogurt, shredded mozzarella and Parmesan, plus egg and optional parsley, delivering a creamy texture and mild tanginess. The layers alternate noodles, cheese mixture, and meat sauce, building a substantial casserole.
After assembling, the lasagna is baked covered to meld flavors and heat evenly, then topped with additional cheese and baked or broiled briefly to create a golden crust. This produces a casserole with tender noodles, rich meat flavor, and creamy, cheesy interior.
The recipe includes make-ahead and freezer options, advising assembling without the final cheese topping and increasing baking time when cooking from refrigerated or frozen states. It also offers substitutions for meat, cheese, and egg components to accommodate preferences.
Ingredients
- 1 pound lasagna noodles cooked according to package directions
Meat Sauce
- 1/2 /2 pound ground beef
- 1/2 /2 pound Italian sausage
- 1 1/2 /2 teaspoons seasoning mix Stone House brand
- 2 teaspoons basil dried
- 2 teaspoons oregano dried
- 36 ounces pasta sauce store-bought or homemade
- 2 tablespoons tomato paste
Cheese Filling:
- 1 large egg lightly beaten
- 1 (8-ounce) package cream cheese softened
- 1 cup yogurt plain, Greek
- 1/2 /2 cup Parmesan Cheese shredded and divided
- 4 cups mozzarella cheese shredded and divided
- 1 bunch parsley chopped (optional, fresh
Instructions
- Prep. Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. Cook and drain the lasagna noodles. Set aside.
- Make the Meat Sauce. Cook ground beef and Italian sausage in a large skillet over medium heat. Drain the meat well. Stir in the Stone House Seasoning, basil, oregano, pasta sauce and tomato paste. Simmer until sauce has thickened, about 5 to 10 minutes.
- Make the Cheese Mixture. Lightly beat the egg in a large mixing bowl. Add the cream cheese, Greek yogurt, 2 cups Mozzarella cheese, 1/4 cup Parmesan cheese, and parsley (optional). Stir to combine well.
- Layer the Lasagna. Ladle 1 cup Meat Sauce into the prepared 9x13 baking dish. Top with a layer of the lasagna noodles. Spread 1/3 of the Cheese Mixture over the noodles and top with 1 cup of Meat Sauce. Repeat twice. Top with another layer of lasagna noodles and the remaining Meat Sauce.
- Bake the Lasagna. Cover lightly with aluminum foil and bake for 40 minutes.
- Top with Cheese and Serve. Remove foil and top with remaining 2 cups Mozzarella cheese, 1/4 cup Parmesan cheese. Bake uncovered until browned, about 15 minutes. Rest for 10 minutes before cutting and serving.
Notes
- Prepare the lasagna up to assembly and refrigerate, covered, up to three days before baking; add about 15 minutes to baking time.
- Freeze unbaked lasagna without the final cheese topping; thaw overnight in the refrigerator before baking and add approximately 15 minutes to cooking time.
- Meat sauce can be modified by using only ground beef, or substituting ground turkey or chicken; meatless version possible by omitting meat or substituting mushrooms.
- Cheese filling alternatives include using ricotta or cottage cheese instead of cream cheese and Greek yogurt; egg can be omitted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 1570mg | 65% |
| Potassium | 699mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1703IU | 34% |
| Vitamin C | 19mg | 21% |
| Calcium | 450mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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