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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Claudette says
I am so thrilled that you have this recipe my friend just passed away and this was her son’s favorite meal here and ask his mom for this recipe many times she finally told him it was on the back of the box and she no longer had the recipe and couldn’t remember the ingredients could you please send me a picture of the back of the box that you have so I can give it to him thank you
Amanda Formaro says
Hi Claudette! The photo is in the post, you can just right click on it and save it to give to him :)
Debbie MORRISON says
i had to make changes no one in my family has ever liked ricotta cheese even my parents hated it we replaced it with cottage cheese we don’t use tomatoes i love them but some of the others don’t but i put a lot of my favorite pork sausage in it i use to use ground beef too but everyone likes it with sausage so i keep it that way i do not use the tomatoes paste just don’t seem like enough sauce to me i use spaghetti sauce no fennel sends don’t care for the seeds under the elderly peoples in the family’s dentures they complain enough about getting pepper under there dentures and i am with your kids olives are gross lol but i will be making this just with my changes but thank you for the recipe never heard of that brand noodles guess they don’t sell the brand you have with the recipes around here
Amanda Formaro says
I hope you enjoy it with your alterations!
Tracy says
Do you have the nutrition facts for this recipe? I thought I saw it.. or am I going crazy?
Btw, this is a fantastic recipe. I love it. I have been using it a while now. I make subtle changes… and it’s my family and extended family’s favorite. I’ve had my parents ask me to prep it and bring to their house to bake for their company!
Amanda Formaro says
I don’t right now but am working on adding that. Sorry!
Nikki R. says
This is the best lasagna I’ve ever had hands down! Thank you for sharing this recipe.
Amanda Formaro says
So glad you enjoyed it as much as we do! :)
Patti says
Can this Creamette lasagna recipe be frozen?
Amanda Formaro says
I have frozen the leftover lasagna successfully!
Peggy Maillet says
Ditto. I have used this recipe off of the Cremette box for a zillion years. It is an absolute favorite. Don’t forget to add 1 can of sliced olives to the ingredient list. The olives are sprinkled on top after the ricotta cheese is spread for all three layers.
jim says
what? no olives!?
Amanda Formaro says
I know right!? Many years ago when I first started making this recipe my kids were little. If they saw an olive they wouldn’t eat. Things are different now that they are grown!
jim says
the uncooked noodles, no boiling? i have not tried it this way so it kinda threw me .
Amanda Formaro says
Yes, use the no boil noodles as indicated in the recipe. The sauce and steam will cook the noodles while it bakes :)
TJ McGee says
I also use to make this from the recipe on the box for family and friends dating back to the mid-70’s and was always asked to make it. However, I have not made it in recent years but just today one of my long-time friends asked if I would make some for her. She has been care-giving for her husband and wanted something tasty to make her happy. I looked and looked in all my recipe books and could not find it, so I went online and here it is!!! Thank you so much for posting this recipe. I can now bring her a dish of a delicious lasagna this week-end.
Amanda Formaro says
Yay that’s awesome!! Thanks so much for sharing your story! :)
Robin says
I have used several of the Creamette box recipes since I was first married 30 years ago, they are all delicious and have been a staple of my recipes since. Somehow, I’ve never seen this one! I’m going to make it tomorrow! Thanks for all the delicious recipes!
Amanda Formaro says
Oh how fun! This was the only one I ever depended on, never tried any of the others. :)
Tracy says
I have been making this exact lasagna recipe for years! Now, I am planning on making this for a larger crowd– about twenty. What are your thoughts on pre-making it the day before, and then sticking it in the oven right before everybody arrives? Any tips on that?
Thanks!
-Tracy
Amanda Formaro says
I have definitely done that! Just prepare it all the way through the recipe until right before it goes in the oven. The next day take it out of the fridge and pop it in the oven!
Lee Lee says
I made this tonight and it was delicious!
Amanda Formaro says
Awesome, so glad you liked it!
doodle mom says
My question is in regards of the olives….are they green or black olives. This recipe looks awesome. Thank you for posting the recipe
Amanda Formaro says
Hi there! Black olives :)
Shelley says
I know you don’t know me but I LOVE YOU AMANDA!
Okay…please don’t stop reading because you think I’m a crazy person. I can explain. About 18 years ago, I made lasagna for the first time. It was THIS recipe! I have been looking for it ever since. So, I decided to do an internet SEARCH for back of the box lasagna recipes; and I found you! Thank you SO much! I will be going to the grocery store today to buy all of the ingredients.
Amanda Formaro says
Ha ha that’s awesome Shelley! I knew I wasn’t the only one. Isn’t the Internet a fabulous tool? :-)
Jan Santangelo says
I actually DID cut out the recipe many years ago. It’s the only meat lasagna I have made for over 20 years. Even my Italian husband says it’s the best lasagna he’s ever had. I was glad to see it here. I love your tip about soaking the noodles in hot water. I’ll be trying that next time I make it. Thanks!
Amanda Formaro says
Thanks Jan! It’s funny over the years hearing from so many that had cut out this recipe!
Jan Santangelo says
I actually DID cut the recipe off the back of the box about 20 years ago and was quite surprised to see it here! It’s the only one I have made since. So delicious and a real crowd pleaser. Even my 100% Italian husband says it’s the best lasagna he’s ever had. The few changes I have made are: I use 1 1/2 lbs. Italian sausage and skip the ground beef, now use no-bake lasagna noodles, omit the olives (kids don’t like olives), and always use more of mozzarella and parmesan, and always double the amount of garlic.
Lara says
Years after you originally posted this and I’ve stumbled upon it via Pinterest! It’s in the fridge ready to go in the oven for tonight. Looks amazing already:) so thank you for “exposing” yourself and posting this
Amanda Formaro says
That is so awesome Lara! I knew I couldn’t be the only one who was bummed when the recipe disappeared. Glad you were able to find me!
Robyn says
I can’t believe it! I have been looking for this recipe for years and had resigned myself to figuring I would never find it again. Like you, I used to depend on getting the recipe off of the box every time I made it. One day I went to the store to buy lasagne noodles and the recipe was gone! Replaced by vegetable lasagne. I was heartbroken. This is the best recipe I have ever made and I am so thankful to you for posting it!
Amanda Formaro says
Hooray! I knew I wasn’t the only one LOL So glad it helped Robyn!
Laura Scott says
I, too, cut the recipe when my family was young and confess to using the no boil noodles once they were invented. To be honest, I even use bottled spaghetti sauce most of the time skipping that portion of the recipe. It still turns out fantastic tasting better the next day and freezes perfectly. I usually freeze before cooking.
Laura Scott says
Oh my gosh, thank you for posting. I have had this recipe cut from the box for years. It sits in my recipe box in my home in Florida. Now here I am in Michigan and my son is soon to visit from San fransisco of course expecting, even sort of demanding his favorite lasagna. I forgot to bring the recipe with me! You are a life saver. Thanks so much.
Laura Scott
Amanda Formaro says
You’re welcome Laura! I knew there were others like me :)
Kelly C. says
I am having some friends stay with us for a while, they just had their first son yesterday….we are his God parents. I was hoping to make this recipe for them when they come home in 2 days, but I wanted to know the nutmeg addition. You didn’t add it in your ingredients list, as you said you would try it the next time. What would you recommend or is there another recipe I should refer to? Your recipe looks DELICIOUS!!!
Amanda Formaro says
Hi Kelly! I’m glad you pointed that out as that was referring to a completely different recipe on a different site. So I took the nutmeg mention out of the post as it was confusing. I have made this recipe probably a hundred times. The printable version at the end of the post is what I use and recommend :)
Kelli Britten says
Thanks for the recipe! I found it via a pinterest post and have already made it once with great results. I want to make it for a weekend with family, but I want to make it ahead and take it with me to the lodge we’re staying at. What do you think about freezing? Or if I make it the morning we leave, should I still soak the noodles, or will they start to soften sitting in the mixture? I would really appreciate your thoughts on this! Thanks so much!
Kelli
Amanda says
Hi Kelli :) I have successfully made this recipe up to a day ahead as written. I put it all together, cover it with foil and refrigerate it. Works great!