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.
- 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.
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.
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Amanda says
Thanks Cecilia, it's a favorite in our house and I wouldn't change a thing!
Amanda says
Anon – Exposes me? Exposes me in what way? Your comments confuse me, but I'm going to try and address them the best that I can.
The first time I made this recipe from the back of the Creamette box I was very young, a new mother and wife, and pretty new to cooking. I was a latchkey kid and grew up on convenience foods, so everything I have learned about cooking I discovered on my own. I didn't have a "granny" (my grandparents had all passed by the time I was the ripe old age of 12) to teach me the ropes or show me how to grab a handful of this or a pinch of that. My mom passed when I was 23, before any of my children were even born. So again, no one to teach me, guide me.
There are thousands of people out there that rely on printed recipes. Most people don't create their own. Since the day I shared this "back of the box" classic here, I have been thanked by many people, some in the comments and others privately via email. This was many years ago that I started making this recipe but it's still my family's favorite. So yes, I still pull out the recipe whenever I make lasagna. I personally don't see anything wrong with that. I don't quite understand why you worded your comments the way that you did. I'm still trying to figure out if you were attempting to insult me or.. ? I have read and reread your first sentence and still can't make heads or tails out of it.
As for modifying recipes and being inspired, that is how I am now. But we are talking many years it took to get me here. I love to create my own recipes now, many of which you will find on this blog. I'm guessing you don't know that. You probably found this via Foodgawker or Stumble Upon and chances are you've probably never even been here before tonight. I am guessing that because A) you posted anonymously and didn't state your name and B) you wouldn't have made the comment about creating your own recipes because you would know that I DO do that. Often.
Bottom line is this is a fabulous recipe. It's made from scratch and my family loves it. Kudos to whoever created it at Creamette, I wouldn't change a thing. I love it just the way it is. I see nothing wrong with that. So thank you Creamette, I hope you get some sales out of this. ;) And as for you Anon, I hope that tomorrow is a more enjoyable day for you than today was. Have a cupcake and a smile.
Cecilia says
I was raised in an Italian household, and lasagna was a staple–and yours looks and sounds as good as what my Italian momma used to make. I'm glad you saved the recipe from the Creamette's box.
I bet that for a lot of folks their first taste of lasagna was that very recipe. We used that brand of lasagna noodle as a kid, so seeing it again brought back memories. Hmmm…wait a minute…now I wonder if Mom might have used that recipe. :)
Anonymous says
Showing your creativity by following a recipe on the back of a box exposes you. Printed recipes should just be used for inspiration and modified as you go along. You should not be horrified that your meat lasagna recipe has been substituted with something new!
I saw a clip on Letterman once where an old Granny type was showing him how to make biscuits. She would grab a handful of this, spoonful of that, coupla splashes of buttermilk, and a pinch of whatnot. She rolled it out, cut the biscuits out and put them on a baking pan and shoved them into an oven
David asked her how long to bake them.
She said,,, (drum roll,,,,,)
Till they done.
Amanda says
Thanks Anon :) Hope you try it, that trick works wonders :)
Anonymous says
awesome technique used with the lasagna sheets:)
exactly what i was looking for.. i too dont like it cooked completely. really gets hard to handle(and i cant seem to do it right either:P) i'll try out your idea. hope it helps:)
Amanda says
Hi Anon! The ricotta is mixed with the egg and parsley and used as a layer on top of the sauce. The mozzarella is sprinkled next, then the parmesan – so no, don't mix them all together. BUT if you already have, don't worry, it will still taste awesome!
Anonymous says
heya…im making this and i wanted to know whether i have to use the paramesan and mozzarella cheese with the ricotta together as a mixture? Or just use it as a topping?…Thanks
marla {family fresh cooking} says
Congrats on a great lasagna recipe & for finding that box! I like the idea of the nutmeg for variety. I have never soaked the noodles beforehand, but I think that is a great idea :) xo
Cajun Chef Ryan says
I bet the Italian sausage added to this recipe makes it a favorite!
Bon appetit!
=:~)
Lana @ Never Enough Thyme says
I love lasagna. Actually, I love most anything Italian. And I really like the idea of using fennel seeds in the sauce! Gotta give this one a try very soon!
Angie says
That looks amazing! I've always said the best recipes are on the back of boxes. My husband lucked out a few weeks ago when one of his patients gave him for me an old cookbook packed full of recipes off packages, but it's just chicken recipes.
Grace says
I love lasagna, one of my favourites. I used nutmeg in mine bit I use it in the bechamel sauce that I layer it with. Gives it a very nice flavour dimension.
Would love to reach through the screen!
thruthebugsonmywindshield says
OMG! What time is dinner! I'm on my way!!!
reindeersp says
yumyumyumyumyum
Amanda says
I knew there had to be more people than just me that loved that recipe :)
Anonymous says
Oh My Gosh! I was just telling someone that the best Lasagna I ever made was from a recipe off the back of the lasagna box, but couldnt find it anymore! Great timing!
Amanda says
Hi Phil! So glad you liked it, it's definitely a favorite here :)
clownwacko says
Thank you for a real good lasagna recipe. I used to make World's Best Lasagna recipe, but this one is better. Make this recipe as it is printed here, you won't be sorry.
Phil from Maine
David Pyles says
I have found that boiling the noodles half way work also! i take out when they are soft but still kinda firm and they cook better then completly boiling them
wat_u_need_baby says
or buy the ones you dont have to cook at all so much easier than boiling water all that and alot faster putting together and in the oven and the smelll OMG lol.