The Best Lasagna Ever

I don't mean to brag, but this is the best lasagna recipe I have ever made. I believe I got this recipe from Kraft years ago and made a few adjustments. I love the combination of beef and pork in this recipe. I love that I can make it ahead by using no-cook noodles or make it the day of by using regular cooked noodles. My daughter, McKinzie, has also made this one of her family favorite's.

This past week I made this for our family. We only had three at home that night. So, I cut it up and divided it into individual containers to freeze. Rob pulled one out of the freezer this afternoon for lunch and it was as tasty as the day I made it. Enjoy!

You could also use our spaghetti marinara sauce, if desired.

  • 1 pound ground sausage
  • 1 pound ground beef
  • 1 bottle pizza sauce
  • 1 jar spaghetti sauce
  • 2 whole eggs, lightly beaten
  • 1 15oz. container ricotta cheese (or use cottage cheese)
  • 1/2 cup parmesan cheese, grated
  • 1 Tablespoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 12 lasagna noodles (no-cook for make-ahead, and cooked to package instructions for immediate use. )
  • 4 cups shredded mozzarella
  1. *If using our Spaghetti Marinara Sauce recipe, this will suffice for the spaghetti sauce, pizza sauce, hamburger and sausage. Here's a link: https://keepingupwiththekings.com/2019/05/03/best-ever-homemade-spaghetti-marinara/

  2. In a large skillet, cook sausage and hamburger. Stir in the pizza sauce and marinara. Turn off heat. In a separate bowl, combine the eggs, ricotta (or cottage cheese), parmesan, parsley and pepper.

  3. Spread 1 cup of the meat sauce into a greased 9×13" pan. Layer with four noodles. Spread half of the ricotta mixture on top. Pour another cup of meat mixture over and spread. Then, sprinkle 1 cup of mozarella on top.

  4. Repeat this same process another time. Layer with another four noodles. Pour rest of meat mixture over top and remainder of mozarella. You may also decide to add a bit more parmesan, if desired. Cover with tin foil tightly.

  5. If you are using no-cook noodles, let sit in the fridge for about 8 hours before cooking (or overnight). Then, take out 30 minutes before and leave at room temperature before baking. If using regular cooked noodles, preheat oven to 375 degrees. Bake for 45 minutes. Remove tinfoil and let bake for another 10-15 minutes until cheese is melted. Let stand for 10 minutes before cutting and serving.

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