Classic Italian Lasagna: A Timeless Family Recipe with Rich Meat Sauce
There are few dishes as comforting and universally loved as a perfectly crafted lasagna. This recipe for **Classic Italian Lasagna** isn’t just any recipe; it’s a cherished family favorite, honed over decades, promising a rich, flavorful experience every time. Layers of al dente lasagna noodles are generously filled with a robust meat sauce, creamy ricotta cheese, gooey mozzarella, and sharp Parmesan, all marrying together in a traditional casserole that truly embodies Italian comfort food.
Why This Lasagna Recipe Will Become Your Family’s Favorite
I wish I could claim full credit for perfecting this incredible Italian lasagna recipe, but its origins are truly a testament to classic cooking wisdom. Many years ago, I discovered a fantastic recipe on the back of a Creamette lasagna box, and it immediately won me over. It was so good, in fact, that it became my go-to, eliminating the need to search for other variations. Every time I decided to make lasagna, I simply reached for a new box of Creamette noodles, always discarding the old box with its precious recipe.
Then, one fateful day, my routine was shattered. While shopping for noodles, I discovered that Creamette had changed their packaging, and the new box featured a recipe for “Vegetable Lasagna.” Panic set in! I scoured every box on the grocery store shelf, but alas, the beloved “Italian Lasagna with Meat” recipe was nowhere to be found. Fortunately, I still had one old box in my pantry, from which I meticulously cut out the recipe and taped it to a piece of paper for safekeeping. While I appreciate a good veggie lasagna, my heart, and my family’s, truly belongs to a hearty meat sauce lasagna.
Since 2008, this treasured recipe has been a cornerstone of our family meals. It consistently delivers on flavor, comfort, and satisfaction, and I simply can’t imagine making lasagna any other way. It’s more than just a dish; it’s a culinary legacy passed down, ensuring that its delicious tradition continues for years to come. This recipe’s enduring popularity speaks volumes about its balanced flavors, ease of preparation, and the joy it brings to the dinner table.
Essential Ingredients for Your Homemade Italian Lasagna
Crafting the perfect Italian lasagna begins with selecting quality ingredients. Below is a visual overview of what you’ll need. For precise measurements, the full printable recipe card is conveniently located at the end of this post.
Ingredient Spotlight & Smart Substitutions for Perfect Lasagna
Understanding each component is key to mastering this classic dish and adapting it to your taste or what you have on hand.
NOODLES – The choice of lasagna noodles can significantly impact your cooking experience. If you opt for traditional **regular lasagna noodles**, you’ll typically need about half a standard box, which usually means around 12 noodles to construct your layers. For **oven-ready or no-boil noodles**, you’ll generally use a whole box. My experience with Creamette noodles highlights a subtle but important difference: oven-ready noodles are often shorter and wider, requiring a slightly different layering approach compared to the long, narrow traditional noodles that perfectly fit a 13×9 baking dish. Don’t forget my simple soaking trick for regular noodles (mentioned in the FAQs) if you want to skip boiling them entirely!
TOMATOES – The backbone of a great Italian meat sauce is, of course, the tomatoes. You’ll need one 28-ounce can of diced tomatoes (undrained) for this recipe. While any good quality diced tomatoes will work, I personally swear by **fire-roasted diced tomatoes**. They add an incredible depth of flavor and a subtle smokiness that elevates the sauce from good to extraordinary. If fire-roasted aren’t available, standard diced tomatoes are perfectly fine, but consider adding a pinch of smoked paprika for a similar effect.
MEAT – What truly sets this lasagna apart is the combination of meats. Using both **ground Italian sausage** and **ground beef** creates a dynamic flavor profile that’s rich, savory, and wonderfully complex. The fennel and spices in the Italian sausage provide an authentic Italian taste that ground beef alone cannot replicate. If you’re not a fan of Italian sausage, you can certainly use all ground beef, but I highly recommend trying the blend for the best flavor. For a lighter alternative, ground turkey or chicken could be substituted, but be sure to season them well with Italian herbs to compensate for the flavor difference.
CHEESES – This lasagna is a cheese lover’s dream! We use a trifecta of Italian cheeses:
- **Ricotta Cheese**: Provides that essential creamy, tangy layer that balances the rich meat sauce. For the best texture, ensure your ricotta is well-drained if it seems watery.
- **Mozzarella Cheese**: The classic melting cheese, offering that irresistible stretch and mild flavor. Freshly shredded mozzarella melts better than pre-shredded, which often contains anti-caking agents.
- **Parmesan Cheese**: Adds a sharp, salty depth of flavor that is quintessential to Italian cooking. Use freshly grated Parmesan for the most impact.
You can experiment with other Italian cheeses like provolone or fontina for subtle flavor variations, but this combination is truly unbeatable.
AROMATICS & HERBS – Freshly chopped **onion** and minced **garlic** form the aromatic base of the meat sauce. Don’t skimp on these; they build the foundational flavor. Dried **basil leaves** and **fennel seed** are critical for that authentic Italian seasoning. The fennel seed, especially, contributes to the distinct Italian sausage flavor even if you’re using plain ground beef. A touch of **sugar** balances the acidity of the tomatoes, and **salt and pepper** are essential to bring all the flavors into harmony. Fresh parsley is also used in the ricotta mixture for a hint of freshness.
Crafting Your Delicious Italian Lasagna: A Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize the process of making this beloved recipe. For a convenient printable version, complete with all measurements and detailed instructions, simply Jump to Recipe at the bottom of this post.
- Preheat Oven: Begin by preheating your oven to 375°F (190°C). This ensures your lasagna starts baking immediately at the correct temperature.
- Prepare the Meat Sauce: In a large, sturdy skillet, combine your ground Italian sausage, ground beef, chopped onion, and minced garlic. Cook this mixture over medium heat, breaking up the meat with a spoon, until the sausage is no longer pink and the onion has softened and become translucent. Drain any excess fat to prevent your lasagna from becoming greasy. Once drained, stir in the canned diced tomatoes, tomato paste, granulated sugar, salt, dried basil leaves, fennel seed, and pepper. Bring this mixture to a gentle boil, then reduce the heat to a simmer and let it cook for at least 20 minutes. Simmering allows the flavors to meld beautifully and the sauce to thicken slightly.
- Soak the Noodles: While your sauce simmers, prepare your lasagna noodles. Fill a large baking pan (or a clean sink) with hot tap water and gently place the uncooked lasagna noodles into the water. Let them soak for about 10-15 minutes. This simple trick softens the noodles, making them pliable and easier to work with, eliminating the need for pre-boiling!
- Prepare the Ricotta Mixture: In a medium-sized bowl, combine the ricotta cheese, beaten large egg, parsley flakes (or fresh minced parsley), and ½ teaspoon of salt. Mix thoroughly until well blended. The egg acts as a binder, helping the ricotta hold its shape and preventing it from oozing out during baking.
- Assemble the Lasagna: Now for the fun part – layering! Spoon about 1½ cups of the delicious meat sauce into the bottom of a 13×9 inch baking dish, spreading it evenly. Next, layer one-third of the soaked lasagna noodles over the sauce. Follow with another one-third of the meat sauce, then dollops of one-third of the ricotta mixture, spreading it gently. Sprinkle with one-third of the shredded mozzarella cheese and one-third of the grated Parmesan cheese. Repeat these layers two more times, ensuring you end with a generous layer of cheese on top for that golden crust.
- First Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Covering the lasagna helps to steam the noodles, ensuring they cook through evenly and the cheeses melt without browning too quickly.
- Second Bake (Uncovered): Carefully remove the aluminum foil. Return the lasagna to the oven and continue baking for approximately 20 minutes longer, or until the lasagna is hot and bubbly, and the cheese on top is beautifully golden brown.
- Achieve Golden Top (Optional): If you find that the top isn’t browned to your liking after the second bake, you can briefly increase the oven temperature to 500°F (260°C) for a few minutes. However, it’s crucial to **watch it very closely** – cheese can brown quickly under high heat, so check every couple of minutes to prevent burning.
- Rest Before Serving: Once baked, remove the lasagna from the oven and let it stand for at least 10 minutes before cutting and serving. This resting period is vital; it allows the layers to set, making for cleaner slices and preventing the lasagna from falling apart when served.
Frequently Asked Questions & Expert Tips for Lasagna Success
Over the years, I’ve experimented with various types of lasagna noodles, including Creamette’s oven-ready and traditional varieties. While many wonder if oven-ready noodles require boiling, the answer is generally no – they’re designed to be layered directly into your casserole. However, my preferred method, even for oven-ready noodles, is a quick soak in hot tap water for about 10-15 minutes before assembly. This softens them, making them incredibly pliable and much easier to handle without the risk of breaking. This simple soaking trick works wonderfully for **regular lasagna noodles** too, allowing you to completely skip the boiling step! Just be mindful not to over-soak, especially if you have many noodles in the pan, as they can become sticky and difficult to separate. Aim for about 12 noodles for a standard 13×9 inch pan, whether they are regular or no-boil.
Absolutely! This classic Italian lasagna recipe is incredibly versatile and can be adapted for modern kitchen appliances. For a convenient, set-it-and-forget-it option, you can easily prepare it as a Crockpot lasagna, perfect for busy days. If you’re short on time and prefer a quicker cooking method, our Instant Pot Lasagna recipe delivers delicious results in a fraction of the time. Both methods retain the rich flavors and comforting layers of the original oven-baked version, offering great flexibility for your meal planning.
Storing and reheating leftover Italian lasagna is straightforward, ensuring you can enjoy its deliciousness for days. Allow any cooled leftovers to reach room temperature before transferring them to an airtight container. Store this in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat individual portions in the microwave until thoroughly warm. For a crispier edge, you can also reheat slices in an oven or toaster oven at 300°F (150°C) until heated through.
Yes, this lasagna is an excellent make-ahead meal! You can assemble the entire lasagna up to 24 hours in advance. After layering all ingredients, cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, remove it from the refrigerator at least 30 minutes before baking to allow it to come closer to room temperature. You might need to add an extra 10-15 minutes to the covered baking time if baking directly from the fridge.
Absolutely! While this recipe focuses on a classic meat sauce, you can easily incorporate additional vegetables for extra flavor and nutrients. Sautéed mushrooms, finely diced bell peppers, or spinach (squeezed dry) can be added to the meat sauce during simmering, or layered in with the ricotta mixture. Just be mindful not to add too much moisture if incorporating fresh vegetables; cooking them slightly beforehand is often a good idea.
A Slight Variation from the Original Box Recipe
Over the years, I’ve made one small but important adjustment to the original Creamette box recipe to suit my family’s preferences: I omit the olives. The original recipe included 1 cup of sliced, pitted ripe black olives. If you’re a fan of olives, feel free to include them! Simply layer them in with the meat sauce or cheese layers as you assemble your lasagna. This is a dish that truly lends itself to minor customizations based on personal taste.
Serving Suggestions: What to Pair with Your Lasagna
It brings me immense joy to share this beloved Creamette lasagna recipe with so many of you who, like me, once misplaced it. This recipe has delighted my family for two decades, and I truly hope it becomes a cherished part of your culinary traditions too! This hearty Italian Lasagna is a complete meal on its own, but it pairs wonderfully with a few simple sides to create a truly memorable dinner.
Serve your warm, bubbling lasagna straight from the oven alongside slices of crusty homemade Italian bread, classic garlic bread, or soft breadsticks. These are perfect for soaking up any extra sauce. A crisp, leafy green salad with a light vinaigrette makes for a refreshing contrast to the richness of the lasagna. For an extra touch, consider a simple antipasto platter with cured meats, olives, and marinated vegetables as an appetizer, or finish your meal with a scoop of gelato. Buon appetito!
Explore More Delicious Lasagna & Pasta Recipes
If you love lasagna as much as we do, you’ll want to try these other fantastic variations and related recipes:
- Lasagna Soup: All the flavors of lasagna in a comforting bowl.
- Seafood Lasagna: A luxurious twist featuring delicate seafood.
- Mexican Lasagna: A vibrant, spicy take on the layered casserole.
- Crockpot Lasagna: Effortless lasagna for busy weeknights.
- Lasagna Roll Ups: Individual portions perfect for elegant serving or meal prep.
I absolutely love to bake and cook, and sharing my kitchen experiences and cherished recipes with all of you brings me so much joy! Remembering to come back each day for new culinary inspiration can be a challenge, which is why I offer a convenient newsletter every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes directly in your inbox!
Italian Lasagna (Original Creamette Box Recipe)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound lasagna noodles OR 1 whole box Oven-Ready
- 1 pound Italian sausage
- ½ pound ground beef
- 1 cup onion chopped
- 2 cloves garlic minced
- 28 ounces canned tomatoes cut up (undrained). I use diced fire roasted
- 12 ounces tomato paste
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 1 ½ teaspoons dried basil leaves
- ½ teaspoons fennel seed
- ¼ teaspoons pepper
- 15 ounces ricotta cheese
- 1 large egg beaten
- 1 Tablespoon parsley flakes or 2 teaspoons fresh minced parsley
- ½ teaspoon salt
- 4 cups shredded mozzarella cheese
- ¾ cup Parmesan cheese grated
Things You’ll Need
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13×9 baking dish
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Whisk
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3.5 quart saute pan
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Herb scissors
Before You Begin
- If you are using regular lasagna noodles, you’ll need approximately half a box (about 12 noodles). If you are using oven-ready (no-boil) noodles, use a whole box (typically 12-14 noodles). My video shows the oven-ready noodles, which are shorter and wider, influencing how they are layered. Regular, long, and narrow lasagna noodles perfectly fit the full length of a 13×9 baking dish. Remember the noodle soaking trick discussed above to skip boiling!
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet, combine Italian sausage, ground beef, chopped onion, and minced garlic. Cook over medium heat until the sausage is no longer pink and the onion is tender. Drain any excess fat. Stir in the canned diced tomatoes (undrained), tomato paste, granulated sugar, 2 teaspoons salt, dried basil leaves, fennel seed, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to blend.1 pound Italian sausage, 1/2 pound ground beef, 1 cup onion, 2 cloves garlic, 28 ounces canned tomatoes, 12 ounces tomato paste, 2 teaspoons granulated sugar, 2 teaspoons salt, 1 1/2 teaspoons dried basil leaves, 1/2 teaspoons fennel seed, 1/4 teaspoons pepper
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Fill a baking pan with hot tap water and place the uncooked lasagna noodles into the water to soak while you prepare other components.1/2 pound lasagna noodles
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In a medium bowl, blend the ricotta cheese, beaten large egg, parsley flakes (or fresh minced), and ½ teaspoon salt until smooth. Then, assemble your lasagna: spoon 1½ cups of meat sauce into a 13×9 inch baking dish. Layer one-third each of the soaked lasagna noodles, meat sauce, ricotta mixture, shredded mozzarella, and grated Parmesan cheese. Repeat these layers two more times.15 ounces ricotta cheese, 1 large egg, 1 Tablespoon parsley flakes, 1/2 teaspoon salt, 4 cups shredded mozzarella cheese, 3/4 cup Parmesan cheese
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Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
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Uncover the lasagna and bake for an additional 20 minutes, or until it’s hot and bubbly throughout.
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If the top is not browned enough, you can briefly increase the oven temperature to 500°F (260°C) and bake for a few more minutes. Be sure to WATCH closely and check every couple of minutes as it will brown very quickly!
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Allow the lasagna to stand for 10 minutes before cutting and serving. This helps the layers set for cleaner slices.
Expert Tips & Storage Advice
- Store any cooled leftover lasagna in an airtight container in the refrigerator for up to 4 days.
- To freeze this lasagna: Let the baked lasagna cool completely to room temperature. Cut it into single-serving portions. Line a baking sheet with parchment paper and arrange the individual pieces, ensuring they do not touch. Freeze for 3-4 hours, or until they are fairly solid. Once frozen, wrap each piece tightly in plastic wrap, then place them into a gallon-sized freezer bag or use a vacuum sealer for optimal freshness. Frozen lasagna can last for up to 3 months.
- To reheat frozen lasagna: Remove the desired portion from the freezer. IMMEDIATELY remove the plastic wrap (this prevents it from sticking to the food). Place the frozen portion on a plate, covered with a paper towel, and thaw completely at room temperature or in the refrigerator overnight. Once thawed, reheat in the microwave for 2-4 minutes, or until piping hot. For a crispier crust, you can reheat thawed portions in a preheated oven at 350°F (175°C) for 20-30 minutes, or until warmed through and bubbly. Serve with fresh garlic bread or warm breadsticks.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on September 28, 2008, and has since been updated with new photos, expanded tips, and more detailed instructions to enhance your cooking experience.