This recipe for Italian Lasagna is a family favorite. A rich meat sauce, ricotta cheese, mozzarella cheese, and parmesan cheese marry together in this traditional casserole.
Why this recipe works
I wish that I could take credit for putting this Italian lasagna recipe together, but I can’t. Many years ago I had followed the recipe on the back of the Creamette lasagna box and was sold. However, each time I wanted to make it, I just looked at the back of the box, always throwing the one away before it.
One day, I was in the grocery store picking up the noodles. I looked on the back of the box and it had a recipe for “Vegetable Lasagna” on the back. Oh no! I checked every box on the grocery store shelf, but alas, no “Italian Lasagna with Meat” recipe. I was lucky enough that I still had one box in my pantry, from which I cut and taped to a piece of paper. While veggie lasagna is tasty in its own right, I am a sucker for lasagna made with meat sauce. I’ve now been making this recipe since 2008, and couldn’t imagine doing it any other way.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLES – If you are using regular lasagna noodles, use half of a box. If you are using oven-ready, use the whole box. This is based on using Creamette and the shape of their noodles. The oven-ready noodles are shorter and wider, therefore, I layer them in the pan differently than I do the regular noodles. Watch the video above and you’ll see me making this recipe with the oven-ready noodles. The regular lasagna noodles are long and narrow and fit the full length of a 13×9 baking dish. You basically need about 12 noodles to make lasagna. A regular box of noodles will have about twice that many, while a box of no-boil noodles will have 12-14.
TOMATOES – You’ll need one 28 ounce can of diced tomatoes. Personally, I like to use the fire roasted tomatoes for the extra punch of flavor.
MEAT – I think what makes this recipe so good is that it uses both ground Italian sausage and ground beef. The flavors really stand out! If you aren’t a fan of Italian sausage, you can use all ground beef.
How to Make Italian Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F.
- In a large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
- Fill a baking pan with hot tap water and place the uncooked noodles into the water. Set aside.
- In a medium bowl, blend ricotta, egg, parsley, and salt.
- Spoon 1 1/2 cups of meat sauce into 13×9 inch baking dish. Layer one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat layers two more times.
- Cover with aluminum foil. Bake in preheated oven for 25 minutes.
- Uncover, bake until hot and bubbly, about 20 minutes longer.
- If top is not browned enough, you can turn the temperature of the oven up to 500 F and baked for a few more minutes. Be sure to WATCH and check every couple of minutes as it will brown quickly!
- Let stand 10 minutes before cutting.
Frequently Asked Questions & Expert Tips
Over the years I have tried different types of noodles. Creamette and other brands have come out with oven-ready noodles, also known as no-boil noodles. People still wonder if they can or should boil them. There’s no need to boil oven-ready noodles. You can just layer them right into the recipe. However, I like to soak them first, just to soften them up and make them pliable so they are easier to handle and work with.
This simple noodle soaking trick works for regular lasagna noodles too. Hence no more boiling at all if you don’t feel like it! Easy. Simply fill a pan with hot tap water. Place the noodles into the water about ten minutes before you assemble your casserole. Remember, this can be done with both types of noodles. Just don’t soak them too long, especially if there are a lot in the pan. They can stick together and be difficult to separate.
Yes, absolutely. Here’s this recipe as a Crockpot lasagna. You can also prepare it in a pressure cooker using our Instant Pot Lasagna recipe.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave.
Recipe Change from Box
My family prefers I leave the olives out of my lasagna, so I’ve never included them. The recipe from the back of the box is below PLUS 1 cup sliced pitted ripe black olives. If you decide to use them, just layer them in with all the other lasagna ingredients.
Serving Suggestions
Many people have come to this blog post and commented that they too lost this Creamette lasagna recipe, so I’m happy to share it here with you.
We’ve been loving this recipe for two decades. I hope you love it too! Serve your Italian lasagna with sliced homemade Italian bread, garlic bread, breadsticks, or a leafy green salad. Enjoy warm from the oven.
More Related Recipes
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Italian Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
Before You Begin
- If you are using regular lasagna noodles, use half of a box. If you are using oven-ready, use the whole box. This is based on using Creamette and the shape of their noodles. The oven-ready noodles are shorter and wider, therefore I layer them in the pan differently than I do the regular noodles. Watch the video and you’ll see me making this recipe with the oven-ready noodles. The regular lasagna noodles are long and narrow and fit the full length of a 13×9 baking dish. You basically need about 12 noodles to make lasagna. A regular box of noodles will have about twice that many, while a box of no-boil noodles will have 12-14.
Instructions
- Preheat oven to 375 F.
- In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.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
- Fill a baking pan with hot tap water and place the uncooked noodles into the water. Set aside.1/2 pound lasagna noodles
- In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat 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
- Cover with aluminum foil. Bake in preheated oven for 25 minutes.
- Uncover, bake until hot and bubbly, about 20 minutes longer.
- If top is not browned enough, you can turn the temperature of the oven up to 500 F and baked for a few more minutes. Be sure to WATCH and check every couple of minutes as it will brown quickly!
- Let stand 10 minutes before cutting.
Expert Tips & FAQs
- Store any cooled leftover lasagna in an air-tight container kept in the refrigerator for up to 4 days. You can also freeze it.
- To freeze this lasagna, bring to room temperature and cut into single servings. Line a baking sheet with parchment paper and place single serving pieces on sheet, be sure they aren’t touching. Freeze for 3-4 hours, or until fairly solid. Wrap each frozen piece in plastic wrap and place into a gallon freezer bag. Alternatively, you can use a vacuum sealer.Â
- To reheat, remove from freezer and IMMEDIATELY remove from plastic wrap. It keeps food from sticking to the plastic. Thaw completely at room temp on a plate, covered with a paper towel. Reheat in microwave for 1-2 minutes. Serve with garlic bread or breadsticks.Â
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 and tips.
Amanda Davis
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Mary says
I haven’t made this but want to at some point. I read two teaspoons of salt in first 7 ingredients. And in questions and answers you say it only takes 1/2 teaspoon of salt. I’m glad I haven’t made before this because I would have used 2 teaspoons.
Amanda Davis says
The 2 teaspoons of salt goes into step 2 in the recipe card, and the 1/2 teaspoon of salt goes into step 4. Hope that helps!
Kathi says
Do you drain the water from the noodles prior to adding sauce?
Amanda Davis says
Hi Kathi. The steps in the recipe it explains to soak the uncooked noodles, then you remove them from the water and layer them into the lasagna
Dee says
My husband has been making this for 35 years, it is delicious. I am so glad you have this on your site. I went on google to see if anyone had it so I could find nutritional info. Thank you for having that on the recipe.
Edith says
Thank you!! My computer crashed and I was unable to get my saved copy of the Creamette’s lasagna that I’ve been making for over 30 years. Yours is the only site that has the true recipe (with the fennel). I like to add olives, too!
I’m going to write this in my old fashioned cookbook.
I’m making it for 30 teens this week for the Secret Santa party.
Linde Isabella says
I would like to try your lasagna recipe for Christmas Eve. I plan to prepare, freeze, and defrost overnight in the fridge, before baking.
I would like clarification for the can of tomatoes. Do you use a can of whole tomatoes, a can of diced tomatoes or a can of crushed tomatoes?
Thank you.
Amanda Davis says
Diced or crushed tomatoes :)
Margo says
I make this for co-workers and my brother. THEY LOVE LOVE IT!!!
Gaby says
It was a bit salty but that’s the only thing I seen wrong I will be reusing this recipe but with 1 tsp salt instead of 2, definitely a fan favorite and my husband who grew up on Italian dishes said this was darn near close to his grandma’s lasagna just take down the salt. Kudos Amanda for him to compliment your recipe says alot
Susan Phelps says
It only calls for 1/2 tsp of salt not 2 tsps.
Gayle says
Yay! I’ve been trying to find this old Creamette Lasagna (the fennel one)recipe. My Mom has been asking for me to make the Lasagna I use to make. Thank you for posting it
Chris says
I agree! Thank you for posting this. I’ve also been looking for this particular recipe. I’m so excited! I. and wait to make it.
Sherri soles says
My family loves it when I make this and I usually double it for the amount of people. I wonder if I can use can jar marina sauce instead the tomatoes and paste? I usually have to had spaghetti sauce anyway because I run out toward the top layer.
Amanda Davis says
of course! And if you’re running out toward the top layer, you may be using too much in the very first layer, only a little is needed there :)