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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Michelle says
Hi Amanda! I love tomato sauce, but hate tomatoes. Can tomato sauce be used as a substitute for the chunky tomatoes and still get a similar result? Thank you!
Amanda says
Hi Michelle :) Yes tomato sauce would work fine, or you could run the can of tomatoes through a blender or food processor. That’s what I do, I have chunk sensitive family members too! :)
Jennifer says
Where do the olives go? I have read and reread the recipe and don’t see any instructions for the olives! Am I just missing it????
Amanda says
Hi Jennife,r sorry about the confusion. The olives would be sprinkled on top of the ricotta mixture as you are layering the lasagna. So ricotta, olives, mozzarella, etc. :) I’ll edit the recipe, thanks!
michele says
i usually use the no-boil noodles; i just layer them right out of the box. comes out perfect every time. this recipe looks wonderful and i’m going to try it. but am i committing some kind of lasagna crime if i use the no-boil noodles?
Amanda says
Oh my gosh, not at all Michele! :) This post was written before the no-boil lasagna noodles were well known. :) Go for it!
Katie says
Thank you for posting this, will have to try it right away!!
Mike Pyle says
I feel exactly like you do about the Creamette recipe. I always used that recipe, and I always got raving reviews. A couple of years ago I managed to find a box and printed it out and saved it. But tonight I need it and couldn’t readily find it, so I jumped on internet and searched old creamette lasagna recipe, and here it is. To your readers, IT IS THE BEST!!
Amanda says
Thanks Mike! So glad this post was of help to you as well :) When’s dinner?? ;-)
Casey says
So you don’t boil the noodles at all? Just soak them?
Amanda says
Nope, no boiling at all, just soak! The noodles will finish cooking while buried in the sauce in the oven :)
emily says
Made this for dinner tonight & it had incredible flavor! Two questions though…When told to “bring the meat sauce to a boil & then simmer” – there wasn’t enough liquid in my sauce to boil? Also, the final product was a little bit dry…any suggestions there? I did use part skim ricotta & mozarella. Thanks for a great recipe!
Amanda says
HI Emily! Did you by chance drain the canned tomatoes? If so, that would be the problem. You need the tomatoes and their juices in order to make the sauce :) So glad that you enjoyed the flavor!
Ann Marie says
Absolutely Amazing recipe! I’ve been looking for such a tasteful and delicious lasagna recipe for a while now and I thank you so much for sharing your with all of us! About the olives, when where they suppose to be added? I realized this after I had already made the dish because I didn’t see it in your instructions…..still exceptional even without them!
Amanda Formaro says
Hi Ann Marie! The olives would be sprinkled on top of the ricotta mixture as you are layering the lasagna. So ricotta, olives, mozzarella, etc. :) So glad you enjoyed it!
athycai says
i have been cooking for 28 years and some of my favorites have come off boxes. why change it when someone has perfected it? My favorite choc. chip recipe came from an ‘off brand’ (sathers) bag of choc. chips. i saved the whole empty bag in a recipe book i made. ;o) I am going to use this one too – it looks perfect. thanks for posting it. ;o)
Amanda Formaro says
Thank you athycal!
Susan Andrews says
Wow! What a great recipe! I pretty much followed it w/ a few slight variations….fresh parsley, a cheese mix. Loved the noodle soaking tip. I believe this is the best lasagna I have ever had. Restaurants haven’t even come close. This one will be a staple! Thank you for preserving it!
As for “anonymous” who gives a rats ass what you think!
Amanda Formaro says
LMAO! Thanks Susan! :)
Gayle says
I’m very intrigued about the noodle soaking and here’s why. I LOVE fresh, homemade, lasagna noodles…like Buca di Peppo Restaurant has with their lasagna. They’re soft, fluffy and you can cut them with a fork like butter. When I use traditional, boxed noodles, they’re thick and no where near as soft. I experimented and started using gordita, thick flour tortillas, as opposed to lasagna noodles. I love them and they give more of a homemade noodle consistency. Will soaking them make them soft and fluffy? If so, I’ll go back to lasagna noodles but if not, I’ll stick with the gordita, flour tortillas. Thanks!!
Amanda Formaro says
I haven’t tried homemade lasagna noodle nor your tortilla adaptation (great idea though!) so I’m not sure I can really give you the answer you are looking for. I am able to cut the noodles with a fork, but I have a feeling it’s not the soft and fluffy texture you are looking for. Sorry I can’t help more!
Karla says
I am so excited to see this recipe again as it was my favorite lasagna recipe too. Thank you!!!!!!!!!!!!!!!!
Amanda Formaro says
You are quite welcome!
Jackie says
I found your post a few years ago, and have made this recipe at least a dozen times since then. It is THE BEST!!! Rich and simple and hearty and waaaaaaaay more than a sum of it’s parts. And, yes, the noodle soaking method is pure genius.
Amanda says
Great news Jeannette and Sacha!
Jeannette says
This is a great recipe. I had used it many times myself, and then it was suddenly gone from the box. I found an awesome! website you might like called backofthebox.com where you can find these long forgotten gems. Thanks for posting it here.
Sacha says
I think this is a recipe that I have been searching for. I went to the back of the boxes that I thought it was on and like you found the vegetable recipe. I have been craving lasagna for the last 2 weeks and could not find a recipe on a box or online until this one!! THANK YOU soooo much!!
Amanda says
Amatuer Cook – I agree, they switched it to be more PC. I had no idea they had that many versions of lasagna!
Amatuer Cook says
Hi Mandy! I suspect the reason the box now shows a meatless version is to become more PC with todays food expectations. Vege seeming a healthier option than one laced with all that meat. I just searched the Creamette recipe section for lasagna and they list no less than 37 different variations! I'm a meat lover though so I'll stick to your version. 8)
Amanda says
Thank you Lana! Very nice of you to say. I can't imagine how sharing a favorite recipe could be a bad thing ;)
Lana @ Never Enough Thyme says
Amanda, I don't understand the comment from "Anonymous" either. Not at all. There is no rule, requirement or law that requires a food blogger to post only new, original recipes. Many food bloggers choose to share their favorites whether they created the recipe themselves or whether it came from a family member, a cookbook or the back of a box. You clearly stated in your post that the recipe was from Creamette, so how have you "exposed" yourself.
I applaud you for allowing the anonymous comment to stand, however. By keeping the comment on your blog, you have "exposed" anonymous :-)