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Last Updated on February 16, 2024 by Kiersten James

This is the absolute BEST ever lasagna recipe from New York including 7 layers of cheese, beef, sausage, pasta and red sauce. Perfect for freezer meals, Sunday dinner or holiday gatherings.

You don’t need an Italian grandmother in your family to learn how to make a great Italian lasagna. 

Gathering around the table to share a meal with loved ones is a source of comfort for many people. Lasagna is a perfect dish that can easily satisfy everyone. It consists of layers of pasta, meat, cheeses, and of course, a great red sauce

There are many variations of this dish and with time, you’ll grow to figure out the best way to make it for your family. This absolute best ever lasagna will keep everyone coming home to your table for years to come. 


  • 15 ounces No Boil Lasagna Pasta
  • 25 ounces Red Sauce
  • 2 large Eggs
  • 16 ounces of Whole-fat Ricotta Cheese
  • 3 cups Shredded Mozzarella Cheese
  • 1 cup Shredded Romano Parmesan Cheese 
  • 1 lb Ground Beef 90% lean
  • 1 lb Sweet Italian Sausage
  • 1 teaspoon Salt 
  • 1 teaspoon Black Pepper
  • 2 tablespoons Basil- fresh or dried
  • 1 1/2 tablespoons Oregano- fresh or dried 
  • 1/4 cup Italian Parsley- fresh or dried

Absolutely Best Ever Lasagna Step By Step Instructions

Preheat your oven to 375°F and let the red sauce simmer on low heat in a saucepan. It does not have to be hot because it will be baked in the oven. 

Ricotta Cheese Layer

In a small bowl, add the ricotta cheese. Mix in two beaten eggs, 1/2 cup shredded parmesan cheese, 1/4 cup Italian parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with a spoon until combined.

Ground Beef & Italian Sausage

To prepare the meat for your pasta, start by heating a large skillet over medium-high heat. If the sausage still has its casing, slice one side and pull it off in one go.

Add both the ground beef and sausage to the pan, and use a wooden spoon to break up the meat into smaller pieces as you stir. Add salt and pepper to taste.

When less than half of the meat is still pink, lower the heat to medium and continue cooking until it’s fully browned. Don’t drain the grease as it will add rich flavor to your pasta when baked.

Set the skillet aside to cool until it’s time to assemble your pasta layers.

How Do You Layer Lasagna?

Layering lasagna can be a little tricky, but with the right steps, you can throw it together without breaking a sweat.

Using a 13 x 9 baking dish or something of similar size, spread a layer of red sauce on the bottom. Then, add a layer of lasagna noodles, making sure they are touching each other across the bottom.

Spoon a mixture of ricotta cheese on top of the noodles and spread it evenly to all sides. Sprinkle mozzarella and parmesan cheese over the ricotta layer, and add basil and oregano to your liking. These herbs will add subtle flavors and elevate your dish to the next level. 

Add another layer of red sauce to cover the cheese and herbs, so that you can place the next layer of lasagna noodles on top.

Once the noodles are neatly assembled, add a layer of your cooked beef and sausage. Do not shy away from the grease, as it will absorb into the pasta and hold onto the flavors. Spread it evenly over the lasagna noodles. 

Next, cover the meat with another layer of the ricotta mixture. Sprinkle with mozzarella cheese and a dusting of parmesan cheese.

Add another layer of red sauce, then meat, and top with the last layer of lasagna noodles.

If you’ve reached the height of your dish, stop here. Most dishes are between 2-4″ deep, so continue if you haven’t reached the top. 

Use up the rest of the mozzarella and parmesan cheese on the top to achieve the broiled cheese crust that everyone loves.

Finally, cover the dish with foil, place in the preheated oven, and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 15 minutes. Once it’s done, let the lasagna cool for a few minutes before serving.

Make Ahead & Storing Fresh Lasagna 

Lasagna lovers would agree that lasagna tastes better the next day when all of the flavors have blended and marinated. Making your lasagna ahead of time and refrigerating until needed is not only easy but also a common practice in most restaurants.

After preparing the layers, cover the lasagna with plastic wrap and then aluminum foil to keep the moisture locked in. When you are ready to heat, keep the foil on the tray and bake in the oven for 25 minutes at 350°F. Then, take off the covering and broil for 3-5 minutes to get the top melted and bubbling.

Cooked lasagna can be stored in an air-tight container in the refrigerator for up to 5 days.

What Wine Goes With Lasagna? 

If you’re looking for wine-pairing options that complement the rich flavors of lasagna, here are some suggestions: 

For white wines, opt for lighter and aromatic varieties that contrast the lasagna flavors. Pinot Grigio, Sauvignon Blanc, or Chenin Blanc are great choices.

If you prefer red wine, select a variety that has robust flavors and can hold up against the tomato and cheese flavors of the lasagna like Cabernet Sauvignon or Merlot.

Absolute Best Ever Lasagna FAQ’s

Can you cook frozen lasagna without defrosting? 

If the lasagna is in an aluminum foil tray, yes! Do not put a frozen glass dish into a hot oven, the tempered glass will explode into a hundred pieces!

To cook frozen lasagna: Preheat the oven to 400°F. Then, reduce the heat to 375°F when placing the frozen lasagna in it. Bake it for 60-75 minutes or until the internal temperature reaches 165°F. After that, remove the foil and bake for another 5 minutes, until the top gets nice and bubbly.

Can you reheat lasagna in the air fryer? 

If the pan you are using to reheat your lasagna fits inside the air fryer, go for it! An air fryer is just a convection oven with a fancier name and price point.

Preheat the air fryer to 360 degrees Fahrenheit. Then, tightly wrap the lasagna in aluminum foil. Cook for 20 minutes. After that, uncover the lasagna and put it back in the air fryer for another 5 minutes, or until it turns golden brown.

To reheat a single serving, reduce the cooking time to 8 minutes and then cook for an additional 3 minutes uncovered.

How long does uncooked lasagna last in the refrigerator? 

Keep your lasagna stored in an air-tight container or cover it with plastic wrap for up to 5 days.

What to do with lasagna leftovers? 

Get creative with your leftovers! Don’t just reheat them, try making a second meal out of them.

Slice and hollow out some Italian bread or zucchini, and stuff them with your leftover lasagna to make impromptu Lasagna Boats. Alternatively, you could scoop out some portobello mushrooms, fill the caps, and bake them off; Portobello Lasagna Caps!

How long should you let lasagna cool?

For easy cutting and serving, let your lasagna rest for at least 15 minutes to cool and set, ensuring it holds together. The longer it can sit before serving (up to an hour), the better.

How many servings of lasagna is in a 9×13 pan? 

Typically, a 9×13 inch pan serves enough lasagna for 6-8 adults. The height of your lasagna determines slice thickness. More layers exceeding 2” will result in thinner slices and vice versa for a shorter, less layered lasagna.

Absolute Best Ever Lasagna

Absolute Best Ever Lasagna

Yield: 6- 8 Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 30 minutes

Look no further! This is the absolute BEST ever lasagna recipe and includes 7 layers of cheese, meat and sausage, pasta and NY style red sauce. Perfect for freezer meals, Sunday dinner or holiday gatherings.


  • 15 ounces No Boil Lasagna Pasta
  • 25 ounces Red Sauce
  • 2 large Eggs
  • 16 ounces of whole-fat Ricotta Cheese
  • 3 cups Shredded Mozzarella Cheese
  • 1 cup Shredded Romano Parmesan Cheese
  • 1 lb Ground Beef 90% lean
  • 1 lb Sweet Italian Sausage
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Basil- fresh or dried
  • 1 1/2 tablespoons Oregano- fresh or dried
  • 1/4 cup Italian Parsley- Freshly chopped or dried


  1. Preheat oven to 375°
  2. In small bowl mix ricotta cheese, beaten eggs, shredded parmesan, parsley, salt, and black pepper until combined.
  3. Remove sausage from casing. Heat pan on med-high then add ground beef and sausage. Keep moving with a wooden spoon until crumbled and browned. Salt and pepper to taste. Do not drain off the grease. Set aside to cool.
  4. Assembling Lasagna layers. Start with Red sauce and cover the bottom of the pan. Lay the lasagna noodles side by side covering the red sauce.
  5. Next, spoon in the ricotta mixture evenly no less than 1/2 inch thickness. Sprinkle your mozzarella and parmesan on top. Add basil and oregano to your liking.
  6. Add red sauce on top of your cheese and your next layer of noodles on top of the sauce.
  7. From there a generous layer of your beef and sausage, with the grease. Cover the meat with ricotta mixture, sprinkle mozzarella and parmesan.
  8. Add a red sauce layer and meat layer before topping with your last pasta layer. Finally add the remainder of your mozzarella and parmesan.
  9. Cover with foil and bake for 30 minutes. Remove foil and put the lasagna back in the oven for another 15 minutes.
  10. Let cool for 15 minutes to set.


Take note of the height of your dish. Stop adding layers before the top, but if you have the space, continue building your layers.

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