Better Homes and Gardens Lasagna Recipe: Layered Cheesy Indulgence

This lasagna delivers the classic Better Homes and Gardens experience with rich meat sauce, creamy ricotta, and layers of melted cheese.

Each bite combines tender pasta, savory beef, and perfectly balanced Italian flavors. The result is a comforting, satisfying dish that feeds a crowd.

Ingredients for Better Homes and Gardens Lasagna

Rich meat sauce, creamy ricotta, and melted cheese layers make this lasagna unforgettable.

The ground beef and Italian sausage form the base of the meat sauce. Opt for 80-20 ground beef for optimal flavor and moisture—Whole Foods or Costco carry quality options. For the sausage, sweet Italian balances the acidity of the tomatoes. The onion and garlic should be finely diced to distribute evenly throughout the sauce. San Marzano tomatoes are ideal for their sweet, low-acid profile.

Short on time? Pre-shredded mozzarella works in a pinch, though freshly shredded melts better. No Italian sausage? Double the ground beef with added fennel seeds. Fresh herbs can replace dried at a 3:1 ratio. For a richer sauce, brown the meat thoroughly to develop deep flavor. The ricotta mixture benefits from whole-milk cheese for creaminess.

Assemble the lasagna up to 24 hours ahead and refrigerate. Bake as directed, adding 10-15 minutes if cold. Leftovers keep for 4-5 days refrigerated or freeze for 3 months. Reheat covered with foil to prevent drying.

Step-by-Step Instructions for Layered Cheesy Lasagna

Master this method for perfectly structured layers and a golden, bubbling finish every time.

Step 1: Brown the Meat and Build the Sauce Base

Heat the 2 tbsp Olive Oil in a large Dutch oven over medium heat. Add the 1 whole Onion, finely diced, and cook for 3-4 minutes until translucent and just beginning to soften. This creates the aromatic foundation for your sauce.

Add the 1.5 lb Ground Beef and 0.5 lb Italian Sausage, breaking them up with a wooden spoon. Cook for 8-10 minutes until the meat is fully browned and no pink remains. The sausage fat will render out, adding rich flavor to the base. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Pour in the 2 cans Crushed Tomatoes, 2 tbsp Tomato Paste, 1 tbsp Dried Basil, 1 tbsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and develops a deep, robust flavor.

Step 2: Prepare the Ricotta Mixture

In a medium bowl, combine the 2 cups Ricotta Cheese, 2 whole Large Eggs, ½ cup of the 1 cup Parmesan Cheese, and a pinch of salt. Whisk until completely smooth and fully incorporated.

The eggs act as a binder, preventing the ricotta from becoming grainy or separating during baking. This mixture should be thick but spreadable. Set it aside while you assemble the other components. The residual warmth from the ricotta will help the eggs blend seamlessly.

Step 3: Layer the Components Strategically

Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 pieces of the 12 pieces Lasagna Noodles in a single layer, slightly overlapping if needed. These noodles will absorb moisture from the sauce and soften perfectly during baking.

Spread half of the ricotta mixture evenly over the noodles, then sprinkle with ⅓ of the 2 lb Mozzarella Cheese. Add another 1½ cups of meat sauce. Repeat the layers: noodles, remaining ricotta, ⅓ of the mozzarella, and 1½ cups of sauce.

Step 4: Add the Final Cheese Layer and Bake

Top with the remaining 4 pieces Lasagna Noodles, the last of the meat sauce, and the remaining ⅓ of the 2 lb Mozzarella Cheese. Sprinkle the remaining ½ cup Parmesan Cheese evenly over the top. This final cheese layer will melt into a golden, bubbly crust.

Cover the dish tightly with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for another 20-25 minutes until the cheese is golden brown and the edges are bubbling. The lasagna is done when a knife inserted in the center comes out hot to the touch.

Step 5: Rest and Serve for Perfect Slices

Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This resting period allows the layers to set, making it easier to cut clean, neat portions. The cheese will firm up slightly while the flavors meld together.

Use a sharp knife to cut into squares, wiping the blade between cuts for cleaner slices. Serve hot, with each portion showcasing distinct layers of noodles, rich meat sauce, and creamy ricotta. The top should have a beautiful golden-brown cheese crust with slightly crispy edges.

Best Sauces and Condiments for This Recipe

Classic Marinara Boost

I love adding ½ cup Rao’s marinara to the meat sauce for extra depth. It enhances the tomato flavor without overpowering the dish. Stir it in during the last 5 minutes of simmering for best results. 💛

Garlic Butter Drizzle

Melt ¼ cup butter with 2 minced garlic cloves and drizzle over the lasagna right before serving. This adds a luxurious finish that complements the cheesy layers beautifully.

Use unsalted butter so you can control the seasoning. I often add 1 tsp parsley flakes for color.

Pesto Layer Surprise

Spread ¼ cup basil pesto between layers for a fresh, herbaceous twist. It pairs especially well with the ricotta mixture. I recommend Buitoni pesto for convenience.

Spicy Arrabbiata Kick

For heat lovers, mix 2 tbsp arrabbiata sauce into the meat sauce. The red pepper flakes add just enough spice to balance the richness. Add it gradually to control the heat level.

Balsamic Glaze Finish

A light drizzle of aged balsamic glaze right before serving adds a sweet-tart contrast. Use 1-2 tsp per serving. I find Colavita balsamic glaze has the perfect consistency. ✨

Frequently Asked Questions