Our Family’s Favorite Lasagna Recipe

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Hands down this is our go-to, make-ahead recipe for Italian goodness.

Ask any of my three kids their favorite dish I make, and this lasagna always comes up first.

This has been our family’s go-to lasagna recipe ever since I first saw it in Wondertime magazine around 2008. As the original recipe said, it can feed a crowd, and I’ve been known to make two pans for birthday parties and Sunday School get-togethers. It’s also a great go-to meal for moms of newborns. It’s perfect for making ahead and stashing in your fridge or even freezer.

This recipe is probably one of my most-requested, so that’s why I decided to publish it here so you can have a print-friendly version.

It’s also very versatile as you can make it with or without veggies. I make it with spinach (fresh or frozen), and it blends in well with the meat and cream sauces. I’ve been making this since my kids were toddlers and they loved it then and they love it even more now as teens and young adults. Paired with crusty garlic bread or rolls and a fresh salad, you’ve got an impressive and filling meal on your hands with a few leftovers.

Our Family’s Favorite Lasagna

It's easy, you can make it ahead and feeds a crowd
Print Recipe
Prep Time:45 minutes
Cook Time:45 minutes

Ingredients

Meat Sauce

  • 1 lb. ground beef or turkey or substitute cooked chicken, Italian sausage, seafood, or andouille
  • 2 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano (or instead of basil and oregano, you can use 2 tsp of Italian seasoning)
  • 26 –28 oz about 3 cups pasta sauce (jarred is fine)
  • Salt and pepper to taste
  • 2 tbsp red wine optional

Cream Sauce

  • 1 cup chicken stock
  • 8 oz cream cheese softened (light is fine)
  • 2 tbsp white wine optional

Cheese & Layers

  • 12 oz 3 cups shredded mozzarella
  • 6 –8 no-boil lasagna noodles I use 8—must be no-boil
  • 2 cups cooked well-drained vegetables (optional)
  • Broccoli spinach, peas, mushrooms; our family loves spinach
  • 1 cup about 4 oz shredded parmesan

Instructions

  • Preheat the oven to 400°F. Grease a 9×13-inch baking dish.
  • Make the Meat Sauce
  • In a large skillet, cook the meat, garlic, basil, and oregano until fully browned, stirring and breaking up the meat.
  • Stir in the pasta sauce and simmer for 2 minutes.
  • Season with salt and pepper; add red wine if using.
  • Set aside.
  • Make the Cream Sauce
  • In a medium saucepan, bring chicken stock to a boil.
  • Reduce heat to low, add cream cheese, and whisk until smooth (about 6 minutes). Check for seasonings and adjust accordingly (salt, pepper).
  • Add a splash of white wine if desired.
  • Assemble the Lasagna
  • Spoon half the meat sauce into the baking dish and spread evenly.
  • Sprinkle with 1 cup mozzarella.
  • Add 3–4 lasagna noodles.
  • If using vegetables, distribute them evenly over the noodles.
  • Pour all of the cream sauce over the vegetables/noodles.
  • Sprinkle with 1 cup mozzarella.
  • Add another layer of 3–4 noodles.
  • Spread the remaining meat sauce over the top.
  • Finish with the remaining mozzarella and all the parmesan.
  • Bake 35–45 minutes, until brown and bubbling. (Use the longer time if the lasagna was made ahead and chilled.)
  • Rest & Serve
  • Let cool 15 minutes before cutting and serving.
Course: Main Course
Cuisine: Italian
Servings: 8
Cost: 18

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