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.
Amanda Davis
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Sue says
I’ve had this back of the box saved for 30 years and when I went to find it a few days ago, it was gone. I was so disappointed. But lo and behold, you have it and it made my day! It is by far the best lasagne recipe. I always cut back on the salt, and I don’t use the fennel, but otherwise it is the best. Thanks again!
Tammy says
Do you still have that part of the box I would love to see it again, it was the best
Amanda Davis says
A picture of the back of the box is in the blog post!
Rita Gerard says
Mine was too salty? What do you supposed happened?
Amanda Formaro says
Not sure, it’s never been too salty for me. Could you have been distracted in the kitchen (kids and grandkids are great for that haha) and maybe added salt twice? Otherwise could just be your personal taste preferences. We also use freshly grated parmesan, I find that the Kraft cheese in a plastic bottle is a bit saltier.
Barat says
Is it ok to make it at 2:00 and refrigerate a few hours before baking?
Amanda Formaro says
Yes!
mary manno says
i just printed your recipe. sounds great. are the olives the black ones? i always used the recipe on the back of “IDEAL” lasagna box.. .It has been gone for many years. it had hard boiled eggs chopped in it.. i also thought it would always be there, so I never cut it out. they are no longer in business so I could not get the recipe. It called for 2 hard boiled eggs but I always put 4. my family loved the eggs in it.
Amanda Formaro says
Yes black olives :)
Rob says
The directions for this wore horrible. Need to be more specific in a few areas.
Amanda Formaro says
What did you need more specifics on? You are the first person to ever say the instructions were horrible.
MSWeir says
I made this and it was wonderful! Everyone liked it but we were miserable after from eating too much. LOL…
Brenda Zuzolo says
Please be sure to use a larger baking dish, not a 9×13. There’s no way this recipe fits into a regular 9×13 baking dish.
So next time I will use my larger glass lasagna dish.
I will also double the amount of ricotta/egg/parsley filling, since I love my lasagna cheesier. And double the amount of hamburger in the meat filling.
This is the original recipe (or close to it) that I grew up with. I’m so glad it was shared up on the internet! Thanks!
Amanda Formaro says
I’ve made this many times in a 13×9, you just have to overlap the noodles. I’m glad you enjoyed it!
Geri Kiefer says
Thank you, so much., I’ve been looking for this recipe. My dad used to make this for the family (before oven ready noodles), the only difference was in covering it and letting it rest in the refrigerator overnight. He felt that it was better after allowing the mix to “rest” together overnight. So, I continue that tradition. I’m trying it for the first time with the oven ready noodles .
Erin says
Does this freeze well? What would you cook at and how long right from freezer?
Amanda Formaro says
It freezes very well. I usually take mine out of the freezer and bring it to room temperature before cooking it rather than baking straight from the freezer.
Carol Olson says
I’ve been making this recipe since the 80’s. I cut it from the Creamette lasagna noodle box and it has all my notes over it. Thank you for posting so that if I lose my little cut out, I will still have it!
Kim Green says
OMG Thank god for the internet. My mother started making this recipe 40 some years ago and I lost the recipe. I always new it was on the back of the box. It was the first lasagna I had every made by myself. The best. Thanks so much.
KristinWinkler says
Awesome Thanks so much
Bonnie says
This has been my go-to lasagna recipe for decades, too. I get raves about it, and I’m always amused to tell people it just came off the back of the box! I had always assumed it would just be there on the back of the box, and then they changed it on us. Thank goodness for the internet, as I was able to find it again a few years ago. Best lasagna ever!
Kate says
I have been searching for this recipe since mine was lost during multiple moves. I originally cut it from the Creamette box back in the 1980’s and my kids grew up eating it olives and all. So I am very glad to have the recipe again & we will be having it for Christmas dinner. It is like an old friend that has found its way home. Thanks so much.
Amanda Formaro says
I love hearing that! So glad you found it!
Jamie says
My oven ready noodles were a bit crunchy on top. Does this mean I should not uncover for that long or maybe bake longer? Hmm.
Amanda Formaro says
Was there enough sauce and cheese over the top? If any of the noodles are sticking out, they will dry out in the oven. The sauce and the steam from being covered cooks the noodles.
Jamie Slack says
Thank you! Trying it again now. If you make it a day ahead and refrigerate, do you need to bake longer?
Amanda Formaro says
You shouldn’t have to. It would be good to remove the dish from the fridge about 30 minutes before it goes in the oven, and make sure the oven is preheated and hot when the dish goes in.
Jamie says
Thanks so much! I had lasagna success! Can I ask if you use part skim mozzarella and ricotta or whole milk? Does it make a difference?
Amanda Formaro says
It doesn’t make a different, either will work! :)
Tim Harmon says
This is the Best lasagna recipe ever, but you left out a very important ingredient that is on the box that you posted! Without the 1 cup of sliced pitted ripe olives it wouldn’t be as good.
Amanda Formaro says
Ahh so true. I did leave those out. Years ago when I was making this for my family (when the kids were young) there was no way they would eat it with the olives. But that said, you are right! It’s awesome with the olives!
Tim Harmon says
You can leave any ingredient out but you should include the olives in the recipe! My mother in law hates cheese so I make her a special pan without cheese and she loves it.
Amanda Formaro says
Isn’t that funny? And I can’t imagine a lasagna without cheese! :)
Dale Ingraham says
Looking fwd to your newsletter with crafty ideas and yummy recipes.
Dolly says
I came looking to see if someone posted the recipe from the Creamette Box. Thankfully you did. I used to make it all the time. Sad to see that it was no longer on the box. When I had all my kids living at home I made it all the time then I became an empty nester and was no longer making larger size meals. However even thou my kids are gone I now wish to just have groups of friends over for meals and this is perfect!
Amanda Formaro says
It’s so good right?! So glad you found it!
Lisa Riley says
Hi Amanda,
We are having this Christmas Day however I want to make it ahead of time. Should I set it all up and throw it in the frig and just pop them in the oven that day? Also do you have an equally delicious vegetarian version?
Thank you!
Happy Holidays!
Lisa
Amanda Formaro says
Hi Lisa! Yes you can definitely do that, I do it that way all the time ;) And here’s a veggie lasagna recipe too https://amandascookin.com/veggie-lasagna/
Stacey says
Thanks so much for posting this! This was my go to lasagna for years, but I never wrote it down because it was on the box. Well… I can’t find Creamettes around here any more and apparently the recipe on the box is different now.
Looking forward to making this soon! I think I may add some veggies to it (spinach and sautéed mushrooms are what I’m thinking.) I always use the olives, but I just add them to the meat sauce. I have also used this as a pasta sauce and it is so, so good :)
Anyway, thanks again!
Amanda Formaro says
Yes the recipe on the box is definitely different! So glad this was helpful :)
Linda says
Thank you so much for posting this! I, too, loved this lasagna and did actually cut it off the box at one time. Unfortunately I lost it during a move :( and was so bummed that they quit printing that recipe on the box and don’t even have it on their website! It is truly the BEST lasagna!
Amanda Formaro says
I couldn’t agree more! So glad you found it :)
R. says
I made this from your blog back in 2010? and it was great! But, I never made it again (I have eaten mediocre and great lasagnas in different restaurants since). Now it is 2019 and I am craving homemade lasgana and have been searching for another tried and true recipe when I remembered a blog that had a good recipe that came from the back of the Creamette box. I never used this brand of pasta as it was never sold in my area but I am glad you saved the recipe and I am happy to find this blog post again! I never knew olives were a part of the recipe so now I am wondering if I should try them or not.
Amanda Formaro says
I actually add the olives now! All my kids are grown, and my tastes have changed as well. I’m so glad you found me again! :) :)