Best Ever Lasagna

"This is the best lasagna that I've eaten. Way better than what you can get in a restaurant. This recipe is to use the sauce "Khandi's Spaghetti Sauce". It makes gallons, or you can size down the recipe to make less. But the sauce is the basis - it must be meaty and spicey to get the full effect. I buy those plastic 8 inch square pans to make these in, and then freeze. You can cook these from frozen, or thaw overnight to decrease cooking time. I've also made this up in 2 of those huge aluminum roasting pans with handles. It fed about 30 people each and had to cook about 2-2 1/2 hours. The basis for this lasagna is the sauce. Depending on how much you want to make is how much cheese mixture to mix up. I usually do this from feel, so amounts are approximate. One recipe of sauce makes about 8 small lasagnas, 4-5 larger (8X13") lasagnas, or 2 giant roasting pan size lasagnas depending on layering. (Directions for 1 lasagna at bottom.)"
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Ready In:
1hr 15mins




  • Mix up cheeses reserving about 4 cups to top lasagna.
  • Add eggs and Italian seasoning.
  • I do this with in two batches.
  • Now you are ready to assemble lasagna.
  • Pour small amount of sauce in bottom of pan – just enough to cover.
  • Layer noodles over sauce.
  • Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
  • Layer noodles over cheese – then pour on sauce to cover.
  • Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
  • Then: I cover loosely with foil to prevent cheese from over browning.
  • Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
  • Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
  • Place in freezer.
  • Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
  • ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
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  • You can cook less at a time.
  • For one 8X13 in lasagna I’d start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
  • You’ll probably need about 9 –12 noodles and about 7 – 8 cups of sauce.
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Questions & Replies

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  1. This was the best lasagna I have made yet! Although I used my own sauce (which was pretty similar) I loved the technique of layering the noodles then cheese, then noodles then sauce, then noodles and cheese etc. I used to just layer noodles, cheese, sauce then noodles. This way keeps the layers seperate and helps to define the different tastes. I only used 3 eggs however and just more cheese.
  2. It lacked true flavor and meat. I spiced it up by adding Hot Italian Sausage, diced tomatoes, and fresh basil to the sauce. my family loved the new and improved
  3. This sounds like a good recipe BUT it's for too large a group. Maybe you could add a provision to scale this( all your recipes) down to a family size dinner.


I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do. <br> <br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.
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