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Ultimate Meat Lasagna With Four Cheeses, A Homemade Marinara Sauce And A Few Quick Chef Tricks Will Make You Feel Like You’ve Ordered Lasagna At Your Favorite Italian Restaurant.
 ULTIMATE MEAT LASAGNA
This easy lasagna recipe is one I’ve been working on since my 7th grade home economics class. Over the years the recipe has been changed probably over a hundred times, but in the last 5 years it has not changed a single time. I finally got to a place with the recipe that I knew this was truly the Ultimate Meat Lasagna.
WHAT ARE THE BEST NOODLES FOR LASAGNA:
Classic noodles are favored for recipes where you boil the noodles but this recipe calls for the no boil Barilla variety for ease and for the look. The noodles resemble handmade noodles more and serve in a neater way.
RESTAURANT TRICKS TO MAKE THIS LASAGNA THE NEXT LEVEL:
Homemade Quick and Easy Marinara may not be a real “secret” but it is going to make the biggest difference in the flavor of your lasagna. You can use most levels of quality of cheese and sort of get away with it, but use a sauce that isn’t full of delicious flavors? You’ll immediately notice the difference.I use all beef in this recipe, but the sausage flavor in most restaurant lasagnas is one I love duplicating. To do that easily here without using sausage, I add in some fennel seeds when browning the beef and I brown it in larger chunks. This gives the distinct sausage flavor and the larger chunks of beef help mimic the sausage texture.I add an egg and season my ricotta cheese. This ups the richness of it and makes it taste a little less grainy than ricotta normally does.
HOW TO SERVE THE PERFECT SLICE OF LASAGNA:
When serving, let the lasagna cool for an hour or more, cut the slice with a very sharp knife. Remove with two spatulas to ensure no breakage. Top with additional marinara, additional cheese and brown in a 425 degree oven until browned and bubbly. This makes each slice feel like their own “order” with its own set of bubbly cheese and overflowing with marinara sauce.

MEAL PREP/FREEZER FRIENDLY LASAGNA:
Make the lasagna and let it cool completely (I put it in the fridge). Then slice the lasagna and freeze in single serving quantities. To reheat, add additional sauce on the top with cheese and bake at 350 degrees for 30-35 minutes.
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Tools used in the making of this Meat Lasagna:
Baking pan: I use this one for the perfect edges and to handle more filling. Glass pans won’t cut it for this recipe.
No Boil Noodles: Skip the entire extra pan and boiling water, these taste great.
RECIPE
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ULTIMATE MEAT LASAGNA
5
Yield: 12 ServingsPrep Time: 30 minutesCook Time: 45 minutesTotal Time: 1 hour 15minutesCourse: Main CourseCuisine: Italian
Ultimate Meat Lasagna with four cheeses, a homemade marinara sauce and a few quick chef tricks will make you feel like you've ordered lasagna at your favorite Italian Restaurant.
INGREDIENTS
2 pounds lean ground beef2 teaspoons dried basil leaves2 teaspoons dried oregano1/2 teaspoon fennel seeds2 teaspoons Kosher salt1/2 teaspoon crushed red pepper flakes6 cups marinara sauce1/4 cup chopped fresh parsley1 box lasagna noodles (I use flat no boil Barrilla noodles)16 ounces ricotta cheese1 egg1/2 teaspoon Kosher salt1/2 pound Provolone cheese sliced1/2 pound mozzarella cheese sliced1 cup grated Parmesan cheese
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 375 degrees.
In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
In your ricotta container if you have space add the egg and 1/2 teaspoon Kosher salt and mix well.
Add your no boil noodles to the meat sauce (we are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
Put 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan (I use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).
Add the dried no boil noodles in an even layer, for me it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
Add 1/3 the provolone slices, another 1 1/2 cups of the meat sauce, 1/4 of the mozzarella, 1/4 of the parmesan and 1/3 of the ricotta in spoonfuls dotting across the pan.
Repeat with the same noodle/cheese/meat sauce process.
Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
Let cool for 20-25 minutes before serving.
Garnish with parsley.
NUTRITION INFORMATION
Yield: 12 Servings, Amount per serving: calories
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BEEF MAIN COURSE MAIN DISHES MEAT & SEAFOOD MOST POPULAR PASTAS RECIPE WORLDLY FOODS
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COMMENTS
JUSTINE | COOKING AND BEER
April 18, 2016 at 9:16 am
I love lasagna! It’s so comforting. Love all of the meatiness in this version!
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JENNIFER A STEWART
April 18, 2016 at 2:41 pm
My parents used to have an Italian restaurant when I was younger and the lasagna was my favorite comfort food. They always made it the day before so it could meld together the flavors and then heated it up, sliced it, and topped with cheese. Under the broiler it went and that little bit of extra gooey cheese on the top was the best! I am going to have to try the fennel seed trick when I am making my beef mixture! Thanks for some great tips:)
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SABRINA
April 20, 2016 at 8:48 am
Yes!! It was one of my favorite tricks for making each slice look pretty for clients too. Everyone wants as much browned gooey cheese on top as possible. 🙂
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JOANIE @ ZAGLEFT
April 18, 2016 at 3:59 pm
Lasagna has to be one of my favorite meals. I love all the cheese you’ve added to yours.
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SABRINA
April 20, 2016 at 8:48 am
Thanks Joanie!
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MEG @ WITH SALT AND WIT
April 18, 2016 at 4:04 pm
Wow! This lasagna sounds so good! I love all the cheese you put in it!
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SABRINA
April 23, 2016 at 11:54 pm
Thanks, Meg!
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JACKIE
April 18, 2016 at 4:14 pm
Hi
What kind of provolone cheese did you use in this recipe, sharp, aged, regular etc.
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SABRINA
April 18, 2016 at 10:44 pm
I used regular sliced, anything more won’t really add to the overall flavors which are predominantly the meat and sauce. The cheese mixture is just more of a salty creamy counterpart to the pasta, meat and sauce.
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LAURA
April 18, 2016 at 4:19 pm
You have some clever tricks in here–the fennel seed especially is one I should have thought of! My husband would adore this lasagna!
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CHRISY @ HOMEMADE HOOPLAH
April 18, 2016 at 5:44 pm
My husband would love this 😀 He’s always asking for lasagna – I’ll be making this recipe the next time he asks!
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SABRINA
April 23, 2016 at 11:54 pm
I hope he likes it!
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MICHELLE @ THE COMPLETE SAVORIST
April 18, 2016 at 7:57 pm
I love how you included your “secrets” tips and tricks like this is what is really missed in some recipes. Great job. I love lasagna.
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CITRA KALE @CITRA'S HOME DIARY
April 19, 2016 at 2:17 am
Very seldom I serve lasagna for my family since it would come out big portion for us…. But yours is sssooo provoke me to make it cause I’m sure will finish soon…looks awesome Sabrina!
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SABRINA
April 23, 2016 at 11:53 pm
Thanks! Let me know how your family likes it!
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EAT GOOD 4 LIFE
April 19, 2016 at 6:48 am
Wow this looks delicious. I have not made lasagna in for ever but I think i should soon after seeing this one! Looks fantastic.
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SABRINA
April 23, 2016 at 11:52 pm
I never go very long without making a lasagna – it’s one of my family’s favorite dishes!
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DEBRA A ATTINELLA
April 19, 2016 at 7:24 am
Perfect comfort food! It looks fantastic!!
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SABRINA
April 23, 2016 at 11:51 pm
Thanks, Debra!
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RACHEL @ BAKERITA
April 19, 2016 at 2:35 pm
I want to take a big bite of this lasagna, it looks so gooey and cheesy and absolutely delicious! Love it.
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SABRINA
April 23, 2016 at 11:51 pm
If you make a lasagna that’s not gooey and cheesy, then why even bother, amiright?!
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AMANDA
April 19, 2016 at 4:22 pm
What a gorgeous lasagna! Love that you’ve added a bit of crushed red pepper flakes to it. Beautiful photos, I want to dive right in!
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SABRINA
April 23, 2016 at 11:50 pm
I love adding red pepper flakes to dishes! It adds a great spicy kick!
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MICHELLE | A LATTE FOOD
April 20, 2016 at 7:50 am
Lasagna is seriously one of my favorite foods of all time! This seriously does look like the ultimate!
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ANDI @ THE WEARY CHEF
April 23, 2016 at 11:49 am
This is an ultimate comfort food! Love all that cheesy goodness!
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SABRINA
April 23, 2016 at 10:51 pm
Thanks, Andi!
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SHARON
September 3, 2016 at 4:44 am
This sounds absolutely delicious!
One question, on step 12, provolone is listed twice. Should one of those be parmesan?
Thanks
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SABRINA
September 5, 2016 at 12:07 am
Thanks for catching that! Yes, you are correct and the recipe has been updated.
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BARBARA
November 15, 2016 at 8:38 am
Can you freeze some of the lasagna?
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SABRINA
November 21, 2016 at 2:06 pm
Absolutely! Freeze in portions for easiest defrosting and sprinkle with some water and cover with wet paper towel in the microwave or with foil in the oven. The extra water (1-2 tablespoons) will help tremendously.
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LINDA
December 9, 2016 at 10:47 am
Provolone slices that can be used on sandwiches ?
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SABRINA
December 9, 2016 at 10:28 pm
Yes! Those work great 🙂
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LINDA
December 11, 2016 at 3:57 pm
Okay thank you!
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DANIELLE
February 23, 2017 at 12:25 pm
I love a good meat lasagna. I just posted a recipe for a vegetable lasagna that I love, but sometimes I just want that nice meaty, cheesy taste! This looks like a great recipe, I’m excited to give it a try. Can you tell a difference between the no-boil noodles and the ones you have to cook>
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SABRINA
February 28, 2017 at 1:30 pm
No, you can’t tell you the difference in taste it just makes the recipe a bit easier!
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MARY
March 4, 2017 at 4:48 pm
I just made this for a family dinner and it was a HUGE hit! Thanks for the recipe 🙂
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SABRINA
March 6, 2017 at 5:58 am
You’re welcome! Thanks for coming back to let me know how everyone loved it!
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STACEY
August 29, 2017 at 6:43 am
Your recipes looks amazing. My question is my son in law wil not eat beef and I was wondering if substituting sausage would hurt the recipe too much?
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SABRINA
September 6, 2017 at 11:31 am
Sausage sounds absolutely amazing! Go for it!
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YOUNG
October 4, 2017 at 7:35 am
Can I freeze this recipe before cooking the next day?
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SABRINA
October 4, 2017 at 8:54 am
Yes, this can be made and frozen ahead of time. I would thaw it in the refrigerator the night before and just know that the cooking time may need to be extended. Enjoy!
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MRY
October 6, 2017 at 2:41 pm
Hi! Can I cook the lasagna frozen? If, so how long should I cook it? Thanks, MRY
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SABRINA
October 7, 2017 at 4:32 pm
If cooking from frozen it is going to take a heck of a long time, probably 75 minutes or more.
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BETH
December 7, 2017 at 4:10 pm
Your lasagna looks amazing ! Im gonna make it tonight .I already know it will be so delicious.my husband will be humming thru dinner . lasagna is one of his favs cant wait .thanks for sharing your love.
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SABRINA
December 8, 2017 at 5:39 am
Thanks Beth! I hope you all enjoy it!
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JODY
December 20, 2017 at 9:07 am
Can this be prepped ahead and freeze?
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SABRINA
December 20, 2017 at 10:14 am
Yes, this can be made and frozen ahead of time. I would thaw it in the refrigerator the night before and just know that the cooking time may need to be extended. Enjoy!
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JESSICA
December 24, 2017 at 8:43 am
Hi! We are making this right now and I see in the list of ingredients there is red pepper flakes and fresh parsley – both which I have but it doesn’t say in the directions when to use them. Just curious if and when they should go in . lol. Thank you
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SABRINA
December 24, 2017 at 9:27 am
Opps, sorry about that. You can add the red pepper flakes and half of the parsley in with step 4. At the end, garnish the lasagna with the rest of the parsley. Enjoy!!
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KATHY
February 6, 2018 at 7:32 am
Thank you for the recipe, this was a huge hit at our house!!!
Rating: 5
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SABRINA
February 6, 2018 at 8:56 am
You’re welcome! So happy to hear you all loved it!
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DOROTHY AT SHOCKINGLYDELISH
February 15, 2018 at 5:49 pm
This sounds delicious! I really like you marina recipe. I also LOVE the tip about how to serve it. I bet that makes all of the difference.
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SABRINA
February 25, 2018 at 11:02 am
It really does!
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DELANEY | MELANIE MAKES
February 15, 2018 at 6:48 pm
This lasagna looks so incredible!
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DEE
February 15, 2018 at 7:13 pm
I just made lasagna the other night, but this looks so good that I can’t wait to try your recipe. Love that you add fennel!
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SABRINA
February 25, 2018 at 11:01 am
Thanks Dee!
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AMANDA
February 15, 2018 at 7:21 pm
Love your tips on getting the perfect piece of lasagna!
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SABRINA
February 25, 2018 at 11:01 am
Thanks Amanda!
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ERIN | DINNERS,DISHES AND DESSERT
February 16, 2018 at 5:20 am
So cheesy! I love this lasagna! I will make this soon!
Rating: 5
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SABRINA
February 25, 2018 at 11:21 am
Enjoy!!
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ALBERT BEVIA
February 16, 2018 at 6:24 am
I agree, I think making your marina sauce is a huge part of a great tasting lasagna, this is a great recipe loaded with so many amazing flavors…..some really great tips too!
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SABRINA
February 25, 2018 at 11:22 am
Thanks Albert!
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KARLY
February 16, 2018 at 7:52 am
This sounds super yummy! My family would love this!
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SABRINA
February 25, 2018 at 11:22 am
Thanks Karly! Definitely a family favorite!
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FANI MALIK
February 20, 2018 at 4:33 am
I LOOOOVE your blog and your wonderful recipes! Thank you so much for all your time and dedication to be one of the best food blogs ever!
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SABRINA
February 25, 2018 at 10:39 am
That’s so sweet of you to say! I’m so glad you are enjoying it!
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ALEX
June 11, 2018 at 11:23 pm
My in laws were visiting from Korea and wanted lasagna one night. I hadn’t made it in 5 years so I searched the web and found this easy recipe. I used some Korean pepper flakes instead of crushed pepper to add a tiny twist. They loved it so much I had to make another batch! Thank you!
Rating: 5
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SABRINA
June 12, 2018 at 10:31 am
Yay, so happy they enjoyed it!
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MARIE CZARNECKI
August 7, 2018 at 8:19 pm
Love Lasagna, will make it soon.
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CLARE
September 5, 2018 at 3:44 pm
Red pepper flakes are in the list of ingredients, but you never tell us when to add them.
Also, you should add the step where you cover the pan with foil. I get this is a no brainer, but an idiot like me will forget, read the instructions that say to uncover it, PANIC because it’s been in the oven for 10 minutes already, lift the heavy pan with one hand, realize their flimsy wrist can’t handle all this weight, and then watch in horror as the pan falls from their hand and the contenst spill out ALL OVER THE BOTTOM OF THE OVEN.
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SABRINA
September 24, 2018 at 11:58 am
Not sure if it’s a glitch or if I was having a glitch when this was written, haha!
I added in the missing red pepper flakes and made it clear to cover before putting it in the oven.
Thanks for catching that!
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DANIELLA VAN GRAAS
September 7, 2018 at 7:47 am
This looks sooo good,my kids just love lasagna in restaurants so hopefully this will be as good, it sure looks like it!! I wonder if there is a how-to video as well?? I’m no genius in the kitchen and I love seeing how I’m supposed to do it..
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SABRINA
September 7, 2018 at 12:17 pm
I’m working on it!
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TERESA
September 18, 2018 at 3:31 pm
Doesn’t mention when to add the parsley?
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SABRINA
September 26, 2018 at 11:04 am
So sorry about that. The parsley is used as a garnish at the end.
I edited the post so hopefully it sticks.
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WANDERLUST CRAVE
September 23, 2018 at 11:15 am
This recipe is amazing!!! Best lasagna recipe I’ve EVER tried. I seasoned the beef differently per my own tastes but the recipe itself is just incredible. My family polished off the whole pan in one sitting!!
Rating: 5
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JULIE FISHER
September 27, 2018 at 9:39 pm
I pre-made this tonight for a gathering tomorrow and have a question. I made your marinara first, but the recipe made 4 cups. Then the lasagna called for 6 cups marinara, so I had to go back to the store and get more ingredients! Should it be doubled? I also had to end the layers with meat sauce on top of the last noodles (with mozzarella on that) since there was maybe 1.5-2c left. Should the recipe have been only 4c sauce?
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SABRINA
September 28, 2018 at 1:01 am
I typically make it with just the 4 cups, so doubling is more than I’ve ever used. That being said I think you’ll likely be just fine for a couple of reasons. First lasagna is beyond forgiving on ratios in general because of the pasta. Pasta is basically a sponge and additional liquids will soak right up. Second if you made it for tomorrow you will absolutely see that the level of liquids in the lasagna is not in excess.
Either way you’re good to go. Sometimes I even add a bit of water if i find the sauce is just shy of where i want it to be, so more sauce isn’t a bad thing.
Hope you enjoy the lasagna!
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