Better Homes and Gardens Lasagna Recipe: Classic Layers With Homemade Sauce

This recipe delivers the classic lasagna experience with rich, homemade sauce layered between tender pasta and creamy cheese. The secret lies in building those perfect strata of flavor.

Each bite offers the satisfying contrast of soft noodles, hearty meat sauce, and melted cheese. It’s the kind of dish that turns an ordinary dinner into something special.

Ingredients for Better Homes and Gardens Lasagna

Classic Italian ingredients build rich, satisfying layers of flavor in this timeless baked dish.

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The ground beef and Italian sausage form the hearty base of this dish. Opt for 80/20 ground beef for optimal fat content—this renders beautifully into the sauce. Johnsonville or Jimmy Dean sausage are readily available at most supermarkets. For the tomatoes, San Marzano crushed tomatoes offer superior flavor, though any quality brand will work in a pinch.

No Italian sausage? Double the ground beef with extra seasoning—add 1 tsp each of fennel seeds and red pepper flakes. Fresh herbs can replace dried at a 3:1 ratio. For a lighter version, ground turkey or chicken works well, though the flavor profile will be milder. The ricotta mixture benefits from whole milk cheese—part-skim tends to dry out during baking.

Assemble the lasagna up to 24 hours ahead and refrigerate (add 10-15 minutes to baking time). Baked lasagna keeps 4-5 days in the fridge or freezes beautifully for 3 months. Always cool completely before slicing for clean layers.

Step-by-Step Instructions for Classic Lasagna With Homemade Sauce

Master the layering technique and timing for a perfectly balanced dish with rich flavors.

Step 1: Prepare the Meat Sauce Base

Heat the 2 tbsp Olive Oil in a large pot over medium heat. Add the 1 whole Onion, finely diced, and cook for 3-4 minutes until it softens and becomes translucent. Stir in the 4 cloves Garlic Cloves and cook for an additional 30 seconds until fragrant—this prevents the garlic from burning while building depth of flavor.

Add the 1.5 lb Ground Beef and 0.5 lb Italian Sausage, breaking them up with a wooden spoon. Cook for 6-8 minutes until the meats are browned and cooked through, ensuring no pink remains. This step develops the rich, savory foundation essential for an authentic sauce.

Step 2: Build the Homemade Tomato Sauce

Stir in the 2 cans Crushed Tomatoes, 6 oz Tomato Paste, 1 tbsp Dried Basil, 1 tbsp Dried Oregano, and 1 tsp Salt. Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.

The sauce is ready when it thickens slightly and the flavors meld together. You’ll notice the color deepen and the aroma become rich and inviting. Taste and adjust seasoning if needed, but remember the lasagna noodles and cheeses will add their own saltiness.

Step 3: Prepare the Ricotta Cheese Mixture

In a medium bowl, combine the 15 oz Ricotta Cheese, 2 whole Large Eggs, and 0.5 cup Parmesan Cheese. Mix until fully incorporated and smooth. The eggs act as a binder, ensuring the ricotta layer holds together during baking without becoming runny.

This mixture should be thick but spreadable. Let it rest while you finish the sauce, allowing the flavors to meld slightly. The Parmesan adds a sharp, salty contrast to the mild ricotta, creating a balanced cheese layer.

Step 4: Layer and Assemble the Lasagna

Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Add a layer of 12 sheets Lasagna Noodles, slightly overlapping if necessary. Top with a third of the ricotta mixture, followed by a third of the remaining meat sauce, and a sprinkle of 1 lb Mozzarella Cheese.

Repeat the layers two more times, ending with a final layer of meat sauce and a generous topping of the remaining mozzarella. The key is even distribution—each bite should have a harmonious blend of sauce, cheese, and noodles. Cover the dish with foil, ensuring it doesn’t touch the cheese.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Bake the covered lasagna for 25 minutes, then remove the foil and bake for an additional 20-25 minutes until the top is golden brown and bubbling around the edges.

Let the lasagna rest for 10-15 minutes before slicing. This rest period allows the layers to set, making it easier to serve neat portions. The cheese will have melted into a gooey, stretchy texture, and the sauce will have infused every layer with its rich, savory goodness.

Essential Equipment for Great better homes and gardens lasagna

Essential Baking Dish

A quality 9×13-inch baking dish is non-negotiable for proper heat distribution. I prefer stoneware from Le Creuset—it retains heat beautifully and gives that perfect golden crust. David swears by his glass Pyrex for easy serving and cleanup. 💛

Heavy-Duty Pot

For the meat sauce, you need a 5-6 quart heavy pot with a thick bottom to prevent burning. My go-to is an enamel-coated cast iron Dutch oven from Lodge—it handles the long simmer without hot spots. Avoid thin aluminum pots that can scorch your sauce.

Wooden Spoon

A sturdy wooden spoon is essential for breaking up the ground meat and stirring the sauce. I keep a 12-inch olive wood spoon from a Southern specialty store in Atlanta—it’s gentle on cookware and won’t scratch your pots.

Cheese Grater

Freshly grated Parmesan makes all the difference in texture and flavor. I use a microplane grater for fine, fluffy shreds that melt beautifully. For mozzarella, a box grater gives you consistent shreds without clumping.

Mixing Bowls

A set of nested mixing bowls in various sizes helps with prep organization. I love my stainless steel bowls from Central Market—they’re lightweight but durable, and the 1.5 quart size is perfect for the ricotta mixture.

Sharp Chef’s Knife

Precision matters when dicing onions and mincing garlic. My 8-inch Wüsthof chef’s knife has been my trusty companion since Johnson & Wales days. Keep it sharp—it makes prep faster and safer. 🔥

Frequently Asked Questions