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    You are in: Home / Recipes / Our Favorite Lasagna Recipe
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    Our Favorite Lasagna

    Our Favorite Lasagna. Photo by lazyme

    1/7 Photos of Our Favorite Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    lauralie41's Note:

    This recipe comes from the Good Housekeeping Illustrated Cookbook and it is the best lasagna recipe we have tried. I don't have any trouble finding the page in my cookbook because it has a few stains and looks worn compared to the other pages. The recipe doubles very easily, I use a 9x13x2-inch glass cake pan and it is always filled to the top. Definitely have to have some good crusty bread to sop up the bit of sauce that is left in the pan!

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    Units: US | Metric


    1. 1
      In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
    2. 2
      Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
    3. 3
      In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
    4. 4
      Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
    5. 5
      In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.

    Ratings & Reviews:

    • on January 12, 2010


      I have made many lasagna recipes in my life and this one is a favorite. Other than following Nif's advice about using 1 T. of italian seasoning (in place of the other seasonings) I followed your recipe. I omitted the salt as you do and added 1 t. of garlic salt in place of. I started mine out covered for 1/2 an hour and then removed the foil and sprinkled the rest of the mozza and baked for another 1/2 hour. It's key to let it set for a minimum of 10 minutes. A nice fillling meal for DH and DS's served along with some garlic toast. :-) Made for KK"s Recipetag.~

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    • on February 25, 2012


      This is the recipe i have been using for 25 years. The Good Housekeeping Cookbook was my first cookbook and the one i always go back to, it is falling apart. I use a mix of ground meat, pork, beef and sometimes italian sausage. I add spinach to the ricotta and egg mix too! So yummy. Occasionally I add fresh mushrooms when cooking the meat and onions too. I also always use the fresh lasagna noodles, what a difference this one small change makes! I also use the Italian mix of cheeses instead of just mozzarella. Awesome recipe!

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    • on October 10, 2009


      I'm so happy to find this recipe! This is the same recipe my mom has made for years and after years of making it myself, I can't find my recipe! I'm making this tonight for my daughter's birthday dinner - it's such a wonderful lasagna and easy to tinker with if you want to give it some personality.

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    Read All Reviews (13)


    Nutritional Facts for Our Favorite Lasagna

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 824.4
    Calories from Fat 367
    Total Fat 40.8 g
    Saturated Fat 21.2 g
    Cholesterol 210.8 mg
    Sodium 1653.7 mg
    Total Carbohydrate 63.2 g
    Dietary Fiber 5.9 g
    Sugars 15.5 g
    Protein 52.0 g

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