Prepare yourself—this lasagna is no joke. It’s thick, cheesy, and unapologetically indulgent. When you’re lifting it into the oven, you might think you’ve signed up for a weightlifting class (okay, maybe not 30 pounds, but it’s close). This isn’t your Nonna’s recipe—it’s my mash-up of flavors and tweaks from years of experimentation.
This lasagna is perfect for feeding a crowd at a dinner party, showing off at a potluck, or treating your family to an epic Sunday dinner. Pair it with a fresh salad, and you’ve got a meal that’ll leave everyone begging for seconds.
Ingredients You’ll Need
- 2 large jars of Prego spaghetti sauce (I use meat-flavored, but sometimes I mix in a smaller jar of sausage and garlic for extra flavor. Prego is my go-to because it doesn’t get watery.)
- 2 lbs ground chuck
- 1 large container ricotta cheese
- 1 pack cream cheese (softened)
- ½ sweet onion, diced
- 6–8 cloves garlic, minced
- Fresh Italian herbs, finely chopped (or use those handy herb paste tubes—basil, oregano, and parsley are your best friends here)
- Shredded Parmesan cheese (a small container from the store works perfectly)
- 1 block mozzarella cheese (for shredding)
- Fresh mozzarella cheese (for slicing and layering)
- 2 boxes No-Boil Lasagna Noodles
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Let’s Make This Lasagna!
1. Preheat the oven to 375°F.
Start heating things up—it’s time to get cooking!
2. Sauté the onions and garlic.
Melt 2 tablespoons of butter in a large sauté pan over medium heat. Toss in the diced onions, and cook until they’re soft. Add the minced garlic and cook for about a minute more.
3. Cook the ground beef.
Add the ground chuck to the pan and break it up as much as possible. Cook until browned, then drain the grease because nobody needs extra oil in their lasagna.
4. Mix in the sauce.
Pour the spaghetti sauce into the pan with the beef and stir it all together. You might not need the full two jars—save some for layering and topping later. Set this saucy goodness aside.
5. Make the cheese filling.
In a bowl, combine the softened cream cheese, ricotta, half the shredded Parmesan, and a dash of salt and pepper. Stir until smooth and evenly mixed.
6. Assemble the lasagna.
Grab a large greased casserole dish, and start with a thin layer of reserved spaghetti sauce on the bottom—just enough to coat it.
- Layer 1: Oven-ready lasagna noodles.
- Layer 2: Spread the ricotta mixture evenly over the noodles.
- Layer 3: Spoon on the meat sauce.
- Layer 4: Add slices of fresh mozzarella and sprinkle with shredded mozzarella.
Repeat these layers until your dish is nearly full or you run out of ingredients. For the top layer, add only sauce and a mix of grated mozzarella and Parmesan.
7. Bake it to perfection.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking until the cheese is golden brown and bubbly. (Your kitchen will smell like heaven at this point.)
8. Let it rest.
When you pull the lasagna out, resist the urge to dive in right away. Let it rest for about 10 minutes to make slicing easier—and to keep from burning your mouth!
Pro Tips
- If you’re making this for a smaller group, divide it into two dishes—one for now and one for freezing.
- Leftovers (if there are any) reheat beautifully and might even taste better the next day.
This lasagna is a showstopper, and I can’t wait for you to try it! Just be prepared to roll yourself away from the table because seconds (and thirds) are pretty much guaranteed. Enjoy!