Ultimate Meat Lasagna

Ultimate Meat Lasagna with four cheeses, homemade marinara and a few chef tricks tastes like it’s from your favorite Italian restaurant.

Easy and comforting baked Italian Recipes will fill your home with an amazing aroma, and feed a crowd of hungry bellies too! Once you’ve mastered this Ultimate Meat Lasagna, try other kid-friendly favorites like Baked Million Dollar Spaghetti, Cheese Beef Pasta Bake, or Cheesy Manicotti.

Meat Lasagna on plate.

This easy lasagna recipe has been in development since my 7th grade home economics class. Over the years the recipe has been changed probably over a hundred times, but in the last 5 years it has not changed a single time. It’s finally gotten to a place that it is truly the Ultimate Meat Lasagna.

This recipe contains some restaurant tricks to take this lasagna to the next level. Homemade Quick and Easy Marinara may not be a real “secret” but it is going to make the biggest difference in the flavor of your lasagna. You can use most levels of quality of cheese and sort of get away with it, but use a sauce that isn’t full of delicious flavors? You’ll immediately notice the difference.

Ultimate Meat Lasagna Collage of meat and sauce cooking

This recipe also uses all beef, but the sausage flavor in most restaurant lasagnas is easy to duplicate. To do that easily here without using sausage, you’ll add in some fennel seeds when browning the beef and brown it in larger chunks. This gives the distinct sausage flavor and the larger chunks of beef help mimic the sausage texture.

Lastly, adding an egg and seasoning the ricotta cheese will up the richness of it and makes it taste a little less grainy than ricotta normally tastes. Serve this Ultimate Meat Lasagna with some your favorite Olive Garden Salad and some delicious and easy Garlic Bread for a complete Italian feast!

Ultimate Meat Lasagna Collage of assembly

Frequently Asked Questions

What are the best noodles for lasagna?

Classic noodles are favored for recipes where you boil the noodles, but this recipe calls for the no boil noodles for ease and for the look. The noodles resemble handmade noodles more and serve in a neater way.

How do I serve the perfect slice of lasagna?

When serving, let the lasagna cool for an hour or more, cut the slice with a very sharp knife. Remove with two spatulas to ensure no breakage. Top with additional marinara, additional cheese and brown in a 425 degree oven until browned and bubbly. This makes each slice feel like their own “order” with its own set of bubbly cheese and overflowing with marinara sauce.

What size baking pan should I use for Meat Lasagna?

This baking pan will give you the perfect edges and handle more filling. Glass pans won’t cut it for this recipe.

Ultimate Meat Lasagna sliced in baking dish

How to Store Ultimate Meat Lasagna

  • Serve: Do not leave Meat Lasagna at room temperature longer than 2 hours.
  • Store: Once cooled, cover tightly and store in the refrigerator up to 5 days.
  • Freeze: Make the lasagna and let it cool completely (put it in the fridge). Then slice the lasagna and freeze in single serving quantities. To reheat, add additional sauce on the top with cheese and bake at 350 degrees for 30-35 minutes.
Ultimate Meat Lasagna slice on plate with salad

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Ultimate Meat Lasagna

Ultimate Meat Lasagna with four cheeses, homemade marinara and a few chef tricks tastes like it's from your favorite Italian restaurant.
Yield 12 Servings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Author Sabrina Snyder


  • 2 pounds lean ground beef
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 6 cups marinara sauce
  • 1/4 cup chopped fresh parsley
  • 1 box lasagna noodles , (flat no boil noodles)
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon Kosher salt
  • 1/2 pound Provolone cheese , sliced
  • 1/2 pound mozzarella cheese , sliced
  • 1 cup grated Parmesan cheese


  • Preheat the oven to 375 degrees.
  • In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
  • Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
  • Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
  • In your ricotta container, if you have space, add the egg and ½ teaspoon Kosher salt and mix well.
  • Add your no boil noodles to the meat sauce (you are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
  • Put 1 ½ cups of meat sauce in the bottom of a 9×13 inch baking pan (use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).
  • Add the dried no boil noodles in an even layer, for this pan it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
  • Add ⅓ the provolone slices, another 1 ½ cups of the meat sauce, ¼ of the mozzarella, ¼ of the parmesan and ⅓ of the ricotta in spoonfuls dotting across the pan.
  • Repeat with the same noodle/cheese/meat sauce process.
  • Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
  • Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
  • Let cool for 20-25 minutes before serving.
  • Garnish with parsley.



Calories: 364kcal | Carbohydrates: 9g | Protein: 34g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 1626mg | Potassium: 771mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 8.6mg | Calcium: 444mg | Iron: 3.8mg
Keyword: Ultimate Meat Lasagna
Ultimate Meat Lasagna Collage

Photos used in a previous version of this post:

meat lasagna collage of pictures
four cheese and meat lasagna
slice of meat lasagna on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This recipe was a huge hit with my boyfriend’s family. I made it the day before, refrigerated it, and then baked the day of. I used your marinara sauce recipe, too, and that really made it very flavorful. The only thing I changed was that I reduced the salt in the meat by about 1/4 and I put a thin layer of sauce on the top layer of the lasagna (recipe just says to put cheese, but I was worried the no boil noodles wouldn’t cook. I used some jarred sauce I have since meat sauce wouldn’t make sense here. It worked great). The only thing I would change next time is to reduce the salt even further – I would probably use about half of what the recipe calls for in the meat. One of my two trays was salty, the other one was just right, not quite sure why. Even with that, this recipe was fantastic! Will definitely be my new go-to lasagna recipe!

  2. I love your recipe and will be making it again for some out of town guests that will be visiting soon. Can I make this ahead and freeze whole without cutting it in single servings? What would the reheating temperature and time be?

    1. Yes you can. You can either defrost it overnight in the refrigerator, then let it sit at room temperature for about 30 minutes, while you preheat the oven, and bake as directed by your recipe.

      If you bake the lasagna straight from the freezer it will likely take twice as long as the recipe indicates, and you’ll need to be careful with glass or ceramic baking dishes. Remember to remove any plastic wrap and cover the lasagna with a layer of foil until the final 10 minutes or so of baking — that’s when you’ll brown the top.

    1. Yes, for the best results, freeze lasagna after it has been assembled but before it’s been baked. Freezing food this way will help maintain the lasagna’s cheese and noodle texture and prevent it from getting soggy. If you’ve already baked your lasagna, don’t worry; it can still be frozen! Check out the blog for instructions on how to freeze leftovers (if there are any!).

  3. I wanted to ask could you layer this in a crockpot and cook it and it be the same as your photos make it look delicious?? Please let me know thanks so much . Cooking time and low or high heat ?

  4. I just made this for our Thanksgiving dinner and it’s AMAZING! I only made am 8×8 pan, because a 9×13 won’t fit in my counter top oven. I don’t like a lot of lasagnas, because they don’t have enough meat and are too juicy. This recipe’s just right. I did change one thing, I used mild Italian sausage, because I already had it. I promise to make it as written next time.?

  5. Hello! Looks delicious and I can’t wait to make this lasagna. Can I make this recipe with boiled noodles instead of no bake? If so what changes would need to be made?

  6. If I assemble it 2 days before and keep in fridge, (along with the normal lasagna cooked 2 min shy of directions), how long would I bake it for?
    Is it okay to wait for 2 days?

  7. spectacular. i sub veg meat substitute in place of the real and i’ve given to italians who are clueless. it is that good a recipe.

    * instruction number 10 tells you to repeat the process. in fact you need to repeat it twice to use the ingredients you have.

    specfckingtacular !!

  8. My granddaughter and I made this recipe yesterday, it was awesome! We did substitute one pound of the ground beef for Italian sausage. Everyone loved it and it was very filling.

  9. I finally feel I have perfected lasagne with this recipe! I had to make changes in quantities because I need a huge pan of lasagne. I made this in a lasagne pan with deep sides and made one full recipe and a half. It fit perfectly and sliced into such beautiful layers. I let it sit 10 minutes before slicing. Sliced the squares, then let it sit a few more minutes. Perfect!
    I have never use provolone in lasagne….loved that addition….but the “piece de resistance” was your marinara sauce. I believe this sauce took the lasagne to another level. This is a time consuming recipe with all of the prep work but it is so worth the effort. Thank you Sabrina

  10. Hi Sabrina. I love this recipe. If I assemble the lasagna today and refrigerate to bake tomorrow, how much extra time should I add to the baking time?

  11. How much longer would it need to be cooked if I freeze it and forget to thaw it? My son and daughter-in-law both work 12 hour shifts days and/or nights so they quite often forget to thaw things out and just put it in the oven.
    Made it for dinner tonight and froze one for another night for their family to enjoy.
    It is amazing. Everyone enjoyed it. ?????.

    1. Hello Rose! Make the lasagna and let it cool completely (I put it in the fridge). Then slice the lasagna and freeze in single-serving quantities. To reheat, add additional sauce on the top with cheese and bake at 350 degrees for 30-35 minutes. I’m so glad everyone enjoyed this recipe!

  12. From the picture, I am wondering if you had used 2 layers of noodles at a time, on each layering??
    This lasagna looks incredible. I can’t wait to make it!

  13. I’ve made this recipe before w/ the no-boil noodles & it was amazing! Honestly, we really loved the red pepper addition & we thought it was the best we’ve ever had… so thank you!!! With that being said, we have a ton of regular lasagna noodles to use, so how should I make it w/ those?

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      Cook two minutes shy of the directions on the box. Also use 1/2 cup less liquid.

  14. This was unbelievably delicious, the meat sauce was perfectly seasoned. The lasagna cheeses were perfectly proportioned, and baked so well together! My family loved it, it’s my go to recipe now!

  15. What do we do if the store only has lasagna you are meant to boil? Do you have to boil it first before proceeding with this recipe?

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I would boil the noodles 2 minutes shy of the directions on the box. and use 1/2 cup less liquid.

  16. Wow. This recipe is incredible! I’ve made a few different recipes before and they all fall apart when taken out of the pan- not this one!

    I did have to make some changes to the recipe because the stores were closed for New Year’s. I halved the recipe because I’m only feeding 2 people, and it fit perfectly in my 8×8 Pyrex. I grated the cheese rather than slicing and replaced the provolone with more mozzarella. I was out of basil so I used thyme, and I didn’t have parsley either so I just omitted it. Lastly I used fresh lasagna sheets instead of dried noodles.

    Even with my alterations it turned out perfect! The flavour of the sauce was rich and the pasta was a good texture, not too firm or mushy. My partner and I polished off the whole pan.

    One thing to mention is that the recipe made quite a bit of extra meat sauce, but I certainly won’t complain about having tomorrow’s dinner prepared! Thanks Sabrina for the great recipe!

  17. I made this last night for Christmas Eve and followed the recipe just as written and it was the best! I also your marinara sauce recipe in with the meat. So delicious. Thank you so much.

  18. This was my first made from “scratch” lasagna and it was amazing. Totally impressed my dinner guests. Thanks for sharing!

    1. You just want to coat the dry noodles with the meat sauce. Place the meat sauce in a bowl that’s big enough to dip the noodles into. Hope that helps explain it.

  19. This is the best lasagna I have ever made. Over the years i have made lasagna but it never had that “thing” that elevated it to that next level. The recipe is easy. I agree that anyone would mistake for one made at a restaurant. Quite delicious.

  20. Hi Sabrina! I made this recipe on the weekend and it was simply perfect! We had friends over and they thought I had ordered the lasagna from a restaurant. I only had ground fennel at home, so I switched it for the seeds, but I still think it was a great addition to the meat sauce. Thanks so much for sharing! This one is definitely a keeper.

  21. The recipe is very salty. I even cut it by 1/2 t because it seemed like a lot. Seems like too much sauce as well. I was really hopeful with the good reviews, but definitely needs a couple adjustments for a 5 star.

  22. Love this recipe! I used 3 lb of meat and three jars of marinara because if I only used two pounds I tend to run out. I usually have leftover sauce at 3 lb and I use that for my spaghetti later.

  23. Ingredients call for parsley…procedure forgets to mention when to add it.
    Just made it, hope it comes out good?

  24. we can’t always go to the grocery store to shop for ourselves… my Instacart shopper bought me the “regular” noodles (the one with the wavy sides) vs. the “oven ready” ones. Will these still work w/out boiling them first?

  25. Sabrina, this really hits the mark. Just like our favorite local restaurant and that is saying a lot, You rock!!!

      1. This lasagna was really excellent! It sounds like a lot of cheese but it’s needed. Also, the fennel seeds are a must. Definitely a winner with my family!

  26. What size pan did you use? How many layers? Making this tonight for dads birthday, so will be making two lasagnas. Will doubling the marinara recipe be enough? How many noodles should i buy? Can’t wait to try!

    1. I used a 13×9 baking pan with straight sides. I would buy 2 boxes of noodles, just to be safe because each lasagna has 4-5 layers depending on how many you can fit in your dish. Enjoy!

    1. If you’re referring to making your own sauce then yes, you’ll be adding spices to the sauce and into the beef as well. Hope you enjoy it!

  27. Hi, I made your brisket and it was delicious so I am trying your lasagna. I just have some suggestions for those of us that need precise instructions, lol. I did not know that I needed to double the marinara recipe for this. I guess i could have figured it out but i was in the middle of the store without my reading glasses! Thank goodness i have a jar of Michaels of Brooklyn to add to it because it is Christmas day and I have no options. I also had to read the comments to find out what size box of noodles to buy. I ended up getting 9 and 16 because i wasn’t sure. When you say sliced cheese, do you want us to get presliced cheese in a package or slice it ourselves (like a chunk from the deli)? I overanalyze everything. Chefs don’t know how we struggle, ha. I am sure it will be amazing if it is anything like your brisket was.

    1. I’m so glad you’re enjoying the recipes. For the sliced cheese, I prefer to slice my own from a block but you can definitely just get pre-sliced from your deli or cheese section. Hope this helps! Enjoy!

  28. I’m planning on making this for Christmas and looking forward to it! I bought a 9 oz box of flat no boil lasagna noodles. Is that right? Will it be enough for the entire dish? They look a little small and flimsy.

  29. We just made this recipe and it’s outstanding. We added a little fresh-chopped onion, garlic, a touch of shallots to the meat before cooking, deglazed with re wine, then added the powders as directed. We used the precooked noodles as you recommended and the bottom 2 layers were flawless. The top layer of noodles had isolated areas near the edges that had either cooked hard or never really softened. Nothing was burned or scorched. Is this normal for the top layer? Is there a way to avoid these hardened edges at the top using the pre-cooked noodles? Would using fresh cooked noodles for the top layer help? Again, this recipe yields an awesome result-flawless layers of flavor.

    1. I have never had good luck with no boil noodles personally but I received a pan of lasagna from a friend after a hospital stay and she used the no boil noodles and her lasagna was perfect. I don’t know if it’s because the lasagna sat for a 1/2 hour to an hour before I actually cooked it or because I cooked it a little bit longer then recommended. I just prefer to cook the traditional noodles versus no boil so that I don’t ruin a huge pan of delicious lasagna.

      1. I’ve made this recipe numerous times now and the no bake pasta is much thinner than the traditional ones. Worth it to stick to them!

    1. I am just confused, should I use two sauce?marinara and meat sauce or just marinara?cause I didn’t see meat sauce on the ingredients listed. Thank you!

  30. hmmm, so you publish a recipe for lasanga with homemade marinara sauce, yet no instructions for the “homemade” marinara sauce. Published recipe sounds like you are using shop brought jar sauce. A bit pointless really.

    1. I linked my Homemade Marinara in the post, right under the heading “Restaurant tricks to make this lasagna the next level” and also in the recipe card in the ingredients for marinara. If you click on the words in green, they are actually a link to the recipe.

      Here is that link for easier reference for you if you try to make my Lasagna Recipe: https://dinnerthendessert.com/easy-marinara-sauce/

      Hope this helps!

        1. The eggs also lift it so it’s so light and ruch. To my ricotta and eggs I always add fresh finly chopped basil and fresh Italian flat parsley. Fresh ground pepper. Oh. My. God.

  31. Hi Sabrina, I want to make this recipe but I don’t have foil to cover the top of it. Would this effect how it cooks, would I be able to put it in the oven without the foil covering it?

    1. You want to cook it covered to keep it from drying out. You can use a baking sheet if you don’t have foil, or if you have a baking dish with an oven safe lid, that will work.

  32. I want to make this lasagna this week and I was wondering can I use fresh sliced mozzarella?
    Also, love your site!!!!
    I have made your banana bread, egg roll in a bowl and your meatloaf so far and all have been hits with the family.
    Thanks for the recipes!!!!

  33. The best meat lasagna (with your marinara sauce) I have ever made or eaten (in a restaurant/anyone’s home)! This lasagna is so good that my son-in-law who does not eat leftovers EVER ate it for two days afterward and then mourned there was not more. And your trick of using fennel to mimic the taste of sausage is genius.

      1. Made this wonderful recipe again when we were having a group of people over for dinner. This lasagna got rave reviews including one from a man who lived in Italy for a couple of years. He declared that it was the best lasagna he had since he returned home from Italy over twenty years ago. That is high praise!

  34. Hi Sabrina,

    I loved making yr lasagna it was very good. My thing is the Ricotta cheese
    I don’t like it at all . What other kind of cheese to use that will have flavor
    and give me the stiffness that the Ricotta does to hold the lasagna together.


  35. I love this recipe so much! Going to make a batch to freeze so i have it ready for when my baby comes. I see your note about “Meal Prep/Freezer friendly” but i am wondering if in order to freeze, i need to have it in single servings? i am hoping to be able to assemble the whole pan of lasagna, and NOT cook it, but put it straight in the freezer to cook at a later date. Would that work?

  36. Hello! Mine is in the oven right now, but it didn’t turn out the way it was intended. I have 1 comment & 1 question.

    1.) My box of noodles did not have enough for the number of layers I needed to do.

    2. For the layering… are the 4 cheeses supposed to be separated by the meat, or should they be layered as one big cheese layer? The recipe says noodles, provolone, meat, mozzarella, Parmesan. However, step 10 says “noodle/cheese/meat.”

    Otherwise, it smells delicious and I can assure you it won’t go to waste. ?

    1. I separated mine by the meat. I was just using the “noodle/cheese/meat sauce process” to refer to the layering of it all. Sorry I didn’t see this earlier but I hope you enjoyed it!

  37. Hi. I made this once before and it turned out great. I have a dinner party coming up and I want to make this again, but this time I’d like to do it in advance and freeze this. How would you best recommend doing that? Cook completely, then freeze, OR get it assembled, then cook the day of the party?

    1. I’m so glad you love the recipe. It’ll work either way but I would recommend cooking it the same day, if you have time. Have a great party!

      1. My issue is I’ll be out of town until the day of the party, and therefore putting it together the day of the event will be next to impossible. Could I assemble it then freeze it for a few days, then while I’m away have my wife take it out of the freezer a couple days before the party and then just cook the day of?

  38. Am I repeating the sauce/cheese/noodle mixture until all of the cheeses run out? Or just one additional time after the first?

  39. Sabrina I bow to you!! Lasagna is my favorite food and anytime I go out for Italian that is what I order. I am very judgemental towards lasagna and I always find something that just doesn’t hold up to my expectations. It is either to runny/watery, bland, not enough spices, hard noodles, mushy noodles. I am always searching for the perfect lasagna and yours is so perfect I died and went to lasagna heaven!!! I made it exactly as the recipe said and it is total delicious perfection! You are amazing! Thank you!

  40. I have a question… for the lasagna recipe in the oven, you layer it by noodle, cheese, then meat sauce, and end with a layer of noodle topped with mozzarella and Parmesan cheese. For your slow cooker recipe, you layer it noodle, meat sauce, then cheese, and there is no last layer of noodle with cheese on top for this recipe. Any particular reason for the 2 differences?

    1. Yes, there’s a reason. In a slow cooker, you don’t want to have cheese (moisture blocking) next to the noodles. It will cause the noodles to become hard and inedible. You don’t have that same issue when it’s cooked in the oven. Hope this helps!

  41. Hello! This looks like an amazing recipe! Thank you for sharing! I plan to make it for my father-in-law’s birthday. I was just wondering if the homemade marinara sauce recipe will make enough for this. I’m scarred I won’t get 6 cups from it. Also, do you think the recipe will easily feed 6 adults? I’m terrible with portion sizes. Thanks a lot ?

    1. The homemade sauce recipe makes about 4 cups so you’ll need to make a batch and a half or just double it and save the other portion for dipping breadsticks or for another recipe. It’ll definitely be enough for 6 adults. Enjoy!

  42. This is the best Lasagna I have ever had. No kidding! I’ve tried so many recipes over the years and all were just okay. But this one is the best! I made it during Christmas and my family was fighting over it. Now, I NEVER follow a recipe exactly. I substituted half the meat with Johnsonville Mild Italian Sausage and I used more provolone cheese than mozzarella cheese. I also mixed 1/2 cottage cheese and 1/2 ricotta cheese. I followed the marinara recipe on this site and it was great! Wish I could rate this one 10 stars! Thanks!

  43. I’m allergic to, pork, shrimp, and so on, so I can eat beef and it’s really good, I love lasagna. Thanks for the recipe

  44. This recipe was so good and very easy thanks to your careful instructions.
    I had already purchase the Barilla Oven- Ready Lasagne, so I was thrilled you mentioned this option. And I already had 2 lbs of ground beef which I was certain was going to be too much, but once again your recipe fit the ingredients I bought before I had an actual recipe.
    I made one mistake by not reading through to the end. I couldn’t figure out why the parsley was listed in the middle of the ingredient list and so I just assumed it should be mixed in with the ricotta.
    No harm there.
    Thanks for a wonderful cooking experience with a dish I had to make myself.
    Since I moved to the Sandhills of N.C. I can’t find any place within a 20 mile radius that makes lasagna!

  45. Sabrina
    I am cooking this for Chirstmas for family. I am a little nervous on the no cook Noodles, but I am going to try it. It was much easier to prepare. I am planning to have this tomorrow, so after cooking today and cool, should i just refrigerate rather then Freeze? Then just follow the re heating instructions?

    Anyway I am very excited to see how this comes out .


      1. This is my first time. I followed instructions, but had a lot of sauce left over. Also, the no boil pasta…? My 9×13 only fi 4 across, no idea about the sides and I used provolone and Mozzarella slices, that did not work out well. I had a hard time know what a 1/3 of the slices was. I is still cooking. Looks good. Waiting to see. I did figure out that in future if I make this, I will use sheets of the pasta to better get the right size in the 9 x 3. I will also not use slices.

  46. If you make it the night before and refrigerate it, how long and at what temperature does it need to be reheated?

    1. I would place it in the oven at 350 degrees for about 20-25 minutes. Make sure to cover with foil and you may even want to add a bit of water or extra marinara to the top before covering so it doesn’t dry out upon reheating. Enjoy!

  47. Hi Sabrina, Making your lasagna in few days…is the provolone and mozzarella thin sliced, normal deli sliced or a little thicker?
    love the tips!

  48. I’m really excited to make this recipe tonight but I’m a little confused by dipping the no boil noodles in the sauce because then in step 8 it says dried noodles? Should I be dipping them in the sauce and then patting them dry? This is my first time making lasagna! Thank you!

    1. Sorry if it seems confusing. There’s no need to cook the noodles. You just want to place them in the sauce to coat them and then you can start to assemble the lasagna. Hope this helps! Good luck!

  49. I am planning to make 2 lasagnas for my family for Thanksgiving week. How many batches of the marinara sauce should I make to have enough for 2?

  50. What’s poppin, Sabrina?
    In our period three culinary class, we are having a lasagna bake off. Any words of advice for us???

    1. Yes!! Add more mozzerella cheese as the topping. Tent foil on top during baking so it doesn’t stick to the cheese. If you want a good brown color on the top, put it under the broiler for just a bit at the end but watch it very carefully (watch it like a hawk!). While under the broiler, leave the oven door open to watch. At the end, top it with shaved parmesan instead of shredded. I’m so excited for you!! Good luck!

  51. I pre-made this tonight for a gathering tomorrow and have a question. I made your marinara first, but the recipe made 4 cups. Then the lasagna called for 6 cups marinara, so I had to go back to the store and get more ingredients! Should it be doubled? I also had to end the layers with meat sauce on top of the last noodles (with mozzarella on that) since there was maybe 1.5-2c left. Should the recipe have been only 4c sauce?

    1. I typically make it with just the 4 cups, so doubling is more than I’ve ever used. That being said I think you’ll likely be just fine for a couple of reasons. First lasagna is beyond forgiving on ratios in general because of the pasta. Pasta is basically a sponge and additional liquids will soak right up. Second if you made it for tomorrow you will absolutely see that the level of liquids in the lasagna is not in excess.

      Either way you’re good to go. Sometimes I even add a bit of water if i find the sauce is just shy of where i want it to be, so more sauce isn’t a bad thing.

      Hope you enjoy the lasagna!

  52. This recipe is amazing!!! Best lasagna recipe I’ve EVER tried. I seasoned the beef differently per my own tastes but the recipe itself is just incredible. My family polished off the whole pan in one sitting!!

  53. This looks sooo good,my kids just love lasagna in restaurants so hopefully this will be as good, it sure looks like it!! I wonder if there is a how-to video as well?? I’m no genius in the kitchen and I love seeing how I’m supposed to do it..

  54. Red pepper flakes are in the list of ingredients, but you never tell us when to add them.

    Also, you should add the step where you cover the pan with foil. I get this is a no brainer, but an idiot like me will forget, read the instructions that say to uncover it, PANIC because it’s been in the oven for 10 minutes already, lift the heavy pan with one hand, realize their flimsy wrist can’t handle all this weight, and then watch in horror as the pan falls from their hand and the contenst spill out ALL OVER THE BOTTOM OF THE OVEN.

    1. Not sure if it’s a glitch or if I was having a glitch when this was written, haha!
      I added in the missing red pepper flakes and made it clear to cover before putting it in the oven.
      Thanks for catching that!

  55. My in laws were visiting from Korea and wanted lasagna one night. I hadn’t made it in 5 years so I searched the web and found this easy recipe. I used some Korean pepper flakes instead of crushed pepper to add a tiny twist. They loved it so much I had to make another batch! Thank you!

  56. I LOOOOVE your blog and your wonderful recipes! Thank you so much for all your time and dedication to be one of the best food blogs ever!

  57. I agree, I think making your marina sauce is a huge part of a great tasting lasagna, this is a great recipe loaded with so many amazing flavors…..some really great tips too!

  58. I just made lasagna the other night, but this looks so good that I can’t wait to try your recipe. Love that you add fennel!

  59. This sounds delicious! I really like you marina recipe. I also LOVE the tip about how to serve it. I bet that makes all of the difference.

  60. Hi! We are making this right now and I see in the list of ingredients there is red pepper flakes and fresh parsley – both which I have but it doesn’t say in the directions when to use them. Just curious if and when they should go in . lol. Thank you

    1. Opps, sorry about that. You can add the red pepper flakes and half of the parsley in with step 4. At the end, garnish the lasagna with the rest of the parsley. Enjoy!!

    1. Yes, this can be made and frozen ahead of time. I would thaw it in the refrigerator the night before and just know that the cooking time may need to be extended. Enjoy!

  61. Your lasagna looks amazing ! Im gonna make it tonight .I already know it will be so delicious.my husband will be humming thru dinner . lasagna is one of his favs cant wait .thanks for sharing your love.

    1. Yes, this can be made and frozen ahead of time. I would thaw it in the refrigerator the night before and just know that the cooking time may need to be extended. Enjoy!

  62. Your recipes looks amazing.  My question is my son in law wil not eat beef and I was wondering if substituting sausage would hurt the recipe too much?  

  63. I love a good meat lasagna. I just posted a recipe for a vegetable lasagna that I love, but sometimes I just want that nice meaty, cheesy taste! This looks like a great recipe, I’m excited to give it a try. Can you tell a difference between the no-boil noodles and the ones you have to cook>

    1. Absolutely! Freeze in portions for easiest defrosting and sprinkle with some water and cover with wet paper towel in the microwave or with foil in the oven. The extra water (1-2 tablespoons) will help tremendously.

  64. This sounds absolutely delicious!
    One question, on step 12, provolone is listed twice. Should one of those be parmesan?

  65. Lasagna is seriously one of my favorite foods of all time! This seriously does look like the ultimate!

  66. What a gorgeous lasagna! Love that you’ve added a bit of crushed red pepper flakes to it. Beautiful photos, I want to dive right in!

  67. I want to take a big bite of this lasagna, it looks so gooey and cheesy and absolutely delicious! Love it.

  68. Wow this looks delicious. I have not made lasagna in for ever but I think i should soon after seeing this one! Looks fantastic.

  69. Very seldom I serve lasagna for my family since it would come out big portion for us…. But yours is sssooo provoke me to make it cause I’m sure will finish soon…looks awesome Sabrina!

  70. I love how you included your “secrets” tips and tricks like this is what is really missed in some recipes. Great job. I love lasagna.

  71. My husband would love this 😀 He’s always asking for lasagna – I’ll be making this recipe the next time he asks!

  72. You have some clever tricks in here–the fennel seed especially is one I should have thought of! My husband would adore this lasagna!

    1. I used regular sliced, anything more won’t really add to the overall flavors which are predominantly the meat and sauce. The cheese mixture is just more of a salty creamy counterpart to the pasta, meat and sauce.

  73. My parents used to have an Italian restaurant when I was younger and the lasagna was my favorite comfort food. They always made it the day before so it could meld together the flavors and then heated it up, sliced it, and topped with cheese. Under the broiler it went and that little bit of extra gooey cheese on the top was the best! I am going to have to try the fennel seed trick when I am making my beef mixture! Thanks for some great tips:)

    1. Yes!! It was one of my favorite tricks for making each slice look pretty for clients too. Everyone wants as much browned gooey cheese on top as possible. 🙂