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The best lasagna recipe you’ll ever try. A classic Italian style lasagna full of 3 cheeses and homemade bolognese sauce all layered together with pasta is perfect!
I never liked spaghetti as a kid. It was always just blah. But, when my mom made lasagna, it was on. I absolutely loved it then, and I enjoy making it for my own family now. I know that people often are on the hunt for the best of the best recipes, but I’ve always had it.
My mom used to make this as I was growing up, and like so many other dishes, it brings back beautiful memories of her. I’ve tried other recipes over the years to see if any topped hers. And none came close. This stuff is the best of the best.
How to Make Lasagna
First, it’s all about the meat sauce with this one. And simmer time is paramount. You’ve got to give it time. It takes a minimum of 90 minutes to get this simmered. The longer, the better. I aim for a minimum of 2 hours and try to go for three. Once you get in in the pan, all you have to do is occasionally stir it. Like most things… good things come to those who wait. And this stuff is good.
The next secret, is the herbs. You’ve got to use a lot, and simmer them down in the sauce, to get a good flavor. Without all of those delicious herbs simmering in there, it’ll taste like tomatoes and meat. Not exactly what we’re going for here.
And the last, is layering. You have to do it just right or your layers won’t be even. Will it still be tasty? Absolutely. But, the more evenly you layer them, the less pasta-like it tastes and the more flavorful it becomes. You use 1/3rd of your cottage cheese mixture and 1/3rd of your bolognese sauce in each layer… no more no less.
Oh… and that’s another thing. I know some of you are diehard ricotta fans. Lasagna just isn’t the same without it. But, I implore you to try this. Cottage cheese is so good in this dish. It adds more flavor and texture to the recipe making it the absolute best.
Tricks for Baking Your Lasagna
Obviously, you put all of this work into the dish, you have to bake it. I know… throw it in the oven, right? Well, sure. But, you need to cover your dish with foil first and cheese likes to stick to foil. So, spray it with some cooking spray so the cheese doesn’t stick.
After you’ve baked at 425 for at least 25 minutes, you’re going to remove the foil and allow the top to brown a bit. Usually 10-15 minutes. You don’t want it burnt, just brown.
When it’s all finished baking and browned, you want to allow it to sit for at least 20 minutes before slicing. This allows the dish time to settle, it cuts easier, and you won’t have a pile of pasta, meat and cheese just toppled over on your plate. Though… it still tastes the same.
- 1 Pound Ground Beef
- 2 Tablespoons Olive Oil
- 2 small Onions, chopped
- 1 Tablespoon Dried Oregano
- 1 Clove Garlic, chopped
- 1 Tablespoon Dried Parsley
- 15 Ounce Tomato Paste
- 14.5 Ounce Beef Broth
- 1/2 Tablespoon Pepper
- 1/2 Tablespoon Garlic Salt
- 1 Box Lasagna Noodles, cooked al dente
- 54 Slices Mozzarella Cheese
- 1/2 Cup Parmesan Cheese, grated
- 1 Large Cottage Cheese
- 1 Large Egg
- Brown meat in olive oil.
- Add onion, garlic, oregano and parsley to browned meat. Sauté until onion is translucent.
- With a paper towel, remove most of the excess grease from the meat and herb mixture, leaving just a tad.
- Carefully pour in beef broth, and add tomato paste. Stir until smooth.
- Add pepper and garlic salt to bolognese sauce mixture.
- Simmer mixture, covered, for a minimum of 90 minutes. The longer you simmer, the better. Stir occasionally.
- The last half hour or so of simmer time, you can boil your lasagna noodles to al dente. I put mine in just a bit of cold water when they're finished so they don't dry out and are easier to handle.
- Combine cottage cheese and egg in a small bowl.
- Spray the bottom of a 9X13 baking dish with cooking spray and preheat your oven to 425.
- Begin assembling your lasagna. First, put a layer of noodles on the bottom, about 4 lay across the bottom of the dish.
- Layer 1/3rd of the bolognese sauce on top of the noodles. Then, 1/3rd of the cottage cheese and egg mixture. Top with several slices of mozzarella cheese, covering the entire layer.
- Top the layer with lasagna noodles and continue until finished. Top the top layer with mozzarella cheese slices and grated parmesan cheese.
- Cover dish tightly with foil sprayed with cooking spray. Place dish onto a cookie sheet and place in oven.
- Bake at 425 for 25 minutes, remove foil. Place back in oven, uncovered, bake for another 10 minutes allowing the cheese to brown.
- Remove from oven and allow to cool a minimum of 20 minutes before slicing.