22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Classic Lasagna

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Comforting, familiar flavors but refined—my all-time favorite lasagna layers oven-ready noodles, a rich meat sauce, veggies, and plenty of cheese.

Slice of lasagna on a plate with a fork.

I love this lasagna recipe because it beautifully combines the familiar flavors of the lasagna I grew up on with the refined taste of a restaurant-style dish. It’s also relatively easy to make, thanks to the use of oven-ready or no-boil lasagna noodles, which save time and effort while delivering a taste remarkably similar to fresh homemade pasta—a definite win! The noodles are layered with a flavorful meat sauce made with Italian sausage, vegetables, crushed tomatoes, and cream, as well as creamy ricotta, gooey mozzarella, and Parmesan cheese. Baked until bubbly and golden, it’s the perfect cozy dish for a crowd, and it reheats and freezes well, too. This is definitely my go-to lasagna recipe!

“Best Lasagna recipe – ever! And that includes those prepared in notable Italian restaurants…Conversation at the dinner table was reduced to sighs of delight and the utterance of an occasional OMG or YUM.”

Angela

What You’ll Need To Make Lasagna

Lasagna ingredients including mozzarella, olive oil, and egg.
  • Onion, Garlic, Carrots, and Celery: These vegetables are the base of the sauce, contributing to the depth of flavor.
  • Italian Sausage: The key flavor component of the sauce, it adds richness and depth of flavor with its spices and fat content.
  • Red Wine: Ådds acidity and complexity to the sauce.
  • Canned Crushed Tomatoes: Provides body, acidity, and tomato flavor to the sauce.
  • Heavy Cream: Added to the tomato sauce to balance the acidity of the tomatoes and wine.
  • Thyme and Bay Leaves: These herbs contribute aromatic flavors to the sauce.
  • Ricotta Cheese: Mixed with egg, cream cheese, and Parmigiano-Reggiano, used as a creamy layer in the lasagna, adding moisture and richness.
  • Cream Cheese: Adds extra creaminess and tang to the ricotta mixture, and prevents the ricotta from becoming grainy when baked.
  • Egg: Acts as a binder in the ricotta mixture, helping it to set and maintain structure when the lasagna is baked.
  • Parmigiano-Reggiano: A hard, aged cheese that’s rich in flavor, added to the ricotta mixture and also sprinkled on top of the lasagna.
  • Oven-Ready (No Boil) Lasagna Noodles: These noodles do not require pre-boiling, which means you don’t have to worry about them slopping around and sticking together, which is always an issue when using regular lasagna noodles to prepare lasagna. They absorb moisture from the sauce and cheese during baking, cooking to perfect tenderness. I like the Barilla brand.
  • Mozzarella Cheese: Adds stretchy, melty texture to the layers of the lasagna.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

1. Make the Sauce

Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.

vegetables in bowl of food processor

Pulse until minced but not puréed, so that they melt into the sauce.

Minced vegetables in a food processor.

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.

raw sausage in pot

Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.

Pan of browned sausage.

Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables.

minced vegetables in pot

Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.

Cooked vegetables in a Dutch oven.

Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.

wine in the pot

Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves.

adding crushed tomatoes, cream, and seasoning to pot

Stir and bring to a boil.

stirring lasagna sauce

Reduce the heat and simmer until the sauce is thickened, about 20 minutes.

sauce after simmering

Add the sausage back to the pot.

adding sausage to the pot

Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

Dutch oven of lasagna sauce.

2. Make the Ricotta Filling

Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade.

ingredients for ricotta mixture in food processor

Process until evenly combined, then add the basil.

adding basil to ricotta mixture

Pulse until the basil is finely chopped.

finished ricotta mixture

3. Assemble the Lasagna

Spread about 1-1/2 cups of sauce in the bottom of the baking dish.

lasagna sauce in baking dish

Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.

noodles and ricotta over lasagna sauce

Spread the ricotta mixture evenly over the noodles.

spreading ricotta mixture onto lasagna noodles

Sprinkle with 3/4 cup mozzarella cheese.

adding mozzarella cheese to lasagna layers

Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Reggiano.

lasagna ready to bake

Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.

Yellow baking dish of baked lasagna.

Remove from the oven and let stand for 15 to 20 minutes before serving.

Frequently Asked Questions

Can lasagna be made ahead of time?

Absolutely! The lasagna can be assembled and refrigerated up to 1 day ahead of time before baking. Allow a few extra minutes in the oven if baking from cold.

Can lasagna be frozen?

Yes, lasagna can be frozen for up to 3 months. If you choose to freeze it before baking, ensure it is thoroughly defrosted in the refrigerator for 24 hours before you follow the recipe’s baking instructions. For already baked lasagna, place any leftovers in a freezer-safe container, or cut it into individual servings. Each serving should be tightly wrapped first in plastic wrap and then in foil. To reheat, cover the lasagna with foil and warm it in an oven preheated to 325°F (165°C) until it is heated through.

Can I use ground beef instead of Italian sausage?

Italian sausage is the best choice for this recipe because it is loaded with spices and herbs, such as salt, oregano, basil, fennel, garlic, and red pepper flakes. In contrast, ground beef is completely unseasoned, which means it lacks these built-in flavors. If you decide to use ground beef, I recommend amping up the seasoning by adding a mix of herbs and spices mentioned above.

Slice of lasagna on a plate with a fork.

Video Tutorial

You May Also Like

Classic Lasagna

Comforting, familiar flavors but refined—my all-time favorite lasagna layers oven-ready noodles, a rich meat sauce, veggies, and plenty of cheese.

Servings: 8
Total Time: 2 Hours 15 Minutes

Ingredients

For the Sauce

  • 1 medium yellow onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 3 tablespoons olive oil, divided
  • 1½ pounds Italian sausage (bulk or removed from casing)
  • ¾ cup dry red wine
  • 1 (28 oz.) can crushed tomatoes
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1½ teaspoons dried thyme
  • 2 bay leaves

For the Ricotta Mixture

  • 1 (15 oz.) container whole milk ricotta (about 1¾ cups)
  • 3 oz. cream cheese
  • 1 large egg
  • 1 garlic clove, roughly chopped
  • ¾ cup grated Parmigiano-Reggiano
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup roughly chopped fresh basil

For Assembling

  • 12 oven ready (no boil) lasagna noodles (such as Barilla)
  • 16 ounces shredded whole milk mozzarella cheese
  • ¼ cup grated Parmigiano-Reggiano

Instructions

For the Sauce

  1. Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
  2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
  3. Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
  4. Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
  5. Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 20 minutes.
  6. Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don't work well in lasagna).
  7. Add the sausage back to the pan and continue simmering, covered, until the sausage is fully cooked and the flavors meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

For the Ricotta Mixture

  1. Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.

For Assembly

  1. Preheat the oven to 375°F.
  2. Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish. Arrange 3 noodles over the sauce (there will be a bit of space between the noodles; they expand as they cook). Dollop a third of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with ¾ cup of the mozzarella cheese. Repeat the layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and ¼ cup Parmigiano-Reggiano.
  3. Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for about 15 minutes before serving.
  4. Make-Ahead Instructions: The lasagna can be assembled and refrigerated up to 1 day ahead of time before baking. Allow a few extra minutes in the oven if baking from cold.
  5. Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If you choose to freeze it before baking, ensure it is thoroughly defrosted in the refrigerator for 24 hours before you follow the recipe's baking instructions. For already baked lasagna, place any leftovers in a freezer-safe container, or cut it into individual servings. Each serving should be tightly wrapped first in plastic wrap and then in foil. To reheat, cover the lasagna with foil and warm it in an oven preheated to 325°F until it is heated

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 slice
  • Calories: 776
  • Fat: 45g
  • Saturated fat: 23g
  • Carbohydrates: 47g
  • Sugar: 9g
  • Fiber: 4g
  • Protein: 46g
  • Sodium: 1812mg
  • Cholesterol: 158mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • I loved this lasagna recipe!
    Best ever!!!!

    • — Margaret Suozzo
    • Reply
  • I was always actually proud of my lasagna recipe until I tried this one! This is a great although time consuming recipe. Everybody asks for the recipe after I serve it to them. When I make it for the grandchildren, I substitute Rao’s marinara sauce for the tomatoes because they like it better. The cream cheese in the ricotta mixture is a brilliant addition and makes a big difference.

  • We really like this lasagna and since there are only two of us and we’re all in Covid-lockdown, we ate this for several evenings. No complaints there. It did take a while to put together and the kitchen was a good mess afterwards but I will definitely make this again. I will probably make this in two pans next time to freeze one for later unless we’re lucky enough to be able to have guests for dinner. I’m hoping for the latter.;) Thanks, Jean.

  • Classic recipe i added some beef as well .
    Spray pan with olive oil

  • Classic recipe i added some beef as well

  • I have tried many lasagna recipes over the years and this one is truly exceptional. I used a mix of sweet and hot Italian sausage. With no boil noodles it didn’t even take long to put together! I didn’t have fresh basil (I always forget something) but I used dried and it was still delicious. Jenn has changed my life. I bought her book because I sincerely feel deep gratitude for all the amazing dishes she has helped me prepare for my family. There are many treasures in the book and it is happily dirtied with flour and other kitchen shrapnel from frequent use. Thank you Jenn!!!!

  • I’ve made quite a few different lasagnas, but this one is so great. I love the depth of flavor from the carrots, onions, and celery – something I had never done before. And anything that has cream cheese has got to be a winner. It has a lot of on-hand ingredients in it but achieves the flavor of something really special. It also has the right amount of sauciness that I love in lasagna. Thanks for another fantastic recipe!!

  • I have made homemade lasagna for years but none as easy or tasty as this one, I love how I can squeeze in extra vegetables into our diet!

  • This was amazing lasagna. I rarely make my own sauce, but this was so easy! My family loved, loved, loved this lasagna. The carrots were such an interesting add to the sauce, just excellent! I followed the recipe excactly except for doubling everything so I could make two. One for now and one to freeze.

    • — Julie Anderson
    • Reply
  • I made this recipe and served to a large group of friends…they loved it. I have made many of your recipes and been happy with all of them..thank you
    Paula McConnell

    • — Paula McConnell
    • Reply
  • I have finally found the perfect lasagna recipe! The flavor was exactly what I think of for restaurant lasagna. Using the no boil sheets was new for me, but were so much easier to use than the standard strips. The recipe fit well into my 9 x 11 glass dish and sliced picture perfect. (no sloppy mess) I also experimented with cutting squares, placing them in zip lock bags and freezing them. After , they still tasted freshly made!

    • My kids asked to have this lasagna for dinner again and that’s good enough for me. I do think that using 3 oz of cream cheese, rather than a whole block, was a benefit. The lasagna wasn’t soupy with too much sauce and I felt the consistency was nice.

  • I’ve made this delicious lasagne twice in the last month. I sent a portion to my Italian neighbor and he asked for the recipe! Make this soon!

  • This lasagna beat out my sister’s all time family favorite lasagna. Using the no boil lasagna noodles eliminated my least favorite part of making lasagna. I have tried other recipes using the no boil noodles and the noodles just didn’t come out right. Not so with this recipe. The noodles were perfect! Can’t wait to make this again. Once Upon a Chef is my go to website for recipes. Absolutely love everything I have ever made from this site.

  • The family loved this lasagna. I followed the recipe exactly and was so impressed that the plated servings stayed intact and did not mush or slide around. The flavor is amazing. This is my new favorite lasagna recipe.

  • This is the BEST lasagna recipe ever! It is a process but well worth it! The sauce is amazing by itself. I’ve always had trouble cutting and scooping lasagna- it would be runny or fall apart, these pieces come out just like the pictures. Well done Jenn!

  • This lasagna is delicious and making it is straightforward and manageable. My family prefers the sausage to ground beef, and Jenn’s tip about chopping up the sausage gives the lasagna a nice consistency. It hasn’t lasted long enough in my house to freeze, but next time I will make 2 and hopefully have an extra one in the freezer!

  • In the past when I made lasagne, my family didn’t like it. I made this recipe & now it’s on our make again list! My family loved it the first time & the second time, etc! So happy to have found something that can be prepped ahead & baked! It’s delicious! Thank you so much!

  • I have made this twice now and my family absolutely loves it. I have finally found the perfect lasagne recipe. It is fairly time consuming, but you can make the meat sauce ahead of time to help break up the tasks. The no boil noodles work great, and the flavor is wonderful. I forgot to add the egg the first time I made it, and didn’t even notice. It is definitely worth the effort!

  • Excellent recipe! The only additions I made: 1) I added a 15-oz can of petite diced tomatoes because I like it a little more chunky / tomato – y, and 2) I did a combo of ground beef and sausage (half and half) because I like that flavor profile better and I also was able to leave it in the pan to break it up with wooden spoon (no need to transfer to a cutting board). The flavor and consistency of this lasagna is way worth the effort!

  • Absolutely delicious and a perfect meal to share with family and friends! Appreciate the pictured step by step instructions . Your recipes have made cooking very rewarding!

  • This lasagna was so delicious and took much less time than other recipes I’ve made. My husband loves lasagne but I always found it too labor intensive and mine didn’t turn out like I wanted. This recipe was perfect and he loved it. I’ll be making it again.

    • — Melissa B Hilton
    • Reply
  • My family loves this recipe! I use turkey or chicken sausage and gluten free no-boil noodles and it is delicious! This is one of our staples.

  • I made this lasagna recipe to share with my mom, and it didn’t disappoint! Next time I make it (there WILL be a next time for sure!), I will try adding some ground beef for part of the Italian sausage. Not absolutely necessary – I just like beef in my lasagna. Loved the addition of cream to the sauce – made it richer. The finished product was a little on the dry side, so I will probably increase the amount of sauce the next time – my husband prefers a more saucy lasagna. Lastly, I didn’t have fresh basil the first time I made it, so I subbed with dried basil, which was okay, but I imagine it will be over the top with fresh basil. Thank you Jen, for another wonderful recipe!

  • Instead of sausage, I use my own Bolognese sauce which has 50% lean ground beef and 23% each of ground pork and ground veal. Start with a mirepoix (onions, carrots and celery).

    I can’t use new cheese like ricotta because my wife is lactose intolerant and we use rice noodles because she has Celiac as well. You honestly can’t tell the difference

    I use 3 cheeses. Mozzarella, Parmigiana and Asiago (sparingly as it is quire sharp) on each layer.

    Delicious,

    R.G.
    Aurora, ON

  • This is a fabulous lasagna recipe! The sauce is really delicious and the ricotta mixture is so easy to work with. Will definitely be my go to lasagna from now on!

  • This is the very best Lasagna I have ever tried. I followed the recipe to the “T” and it turned out beautiful. I will never try another Lasagna recipe again.

  • I recently made this recipe for the first time and I was really intrigued by the vegetable base. It was absolutely delicious! I love the depth the red wine gives is. It was so good that I turned right around the next day and made a pan to drop off for fellow COVID shut in friends along with the Big Italian Salad. This is a keeper for sure. People could not believe there are carrots in it! Thanks for yet another stellar recipe!

  • This is exactly like she says it turns out! It is really good and finally a recipe that you can count on and everyone loved it. I actually had planned on having half of it and freezing the other half but it didn’t last long enough!

  • I have made lasagna every year for Christmas dinner for the past 10+ years. This year I tried Jenn’s Classic Lasagna recipe and hands-down it was our favorite. What I like best about this recipe: 1) the sauce–nutritious and delicious!; 2) I can stagger the steps (made the sauce one day, assembled the next); and it satisfies a number of tastes. I substituted a large bag of cooked spinach for the sausage for one dish, which the non-meat eaters devoured. Thanks, Jenn!

  • This lasagna was amazing!!! I read another reviewer’s comments and made it with half sausage (hot Italian) and half ground beef; everything else, I followed the recipe. It was the right amount of everything! My neighbor had two pieces and could barely walk out the door lol. Well worth the effort and will be part of our special dinner rotation. Another winner, Jenn – thank you so much. 🙂

  • Really like step by step instructions with pictures of your recipes. I am a visual person and love to compare if it looks similar (yep, similar is all I can hope for :))

  • This is has become my go-to lasagna recipe! It’s very easy and incredibly delicious. The recipe is also very versatile- I used the bolognese sauce recipe for spaghetti bolognese and the ricotta mixture recipe for stuffed shells.

    A definite crowd-pleaser! Make this!

  • This is excellent and a frequent family request!!!!

  • This is a keeper! I fixed it for two couples that were visiting and they were very impressed. I had enough leftovers that I shared with our Monsignor and he said it was the best Lasagna he ever had.

  • I wasn’t sure about the oven ready noodles, but I am now a convert! Great recipe!!

  • I found your recipe tasty, however I add a bit of tomato paste (diluted) as I like a little more moisture. The noodles drink up the excess and meld the flavors together. Yum!

  • So delicious, we finished half and froze the other half. Love the step by step photos. Im a huge believer in whipping the ricotta in a food processor… makes such a difference. Filling gets super creamy and rich !

  • My family loved this recipe! Will definitely be a regular in our house!! Thank you!

  • I made this but used a combo of Italian sausage and ground beef. I also skipped the cream cheese (sorry). It still came out delicious and was gone in no time!

    • — Susan Kanegawa
    • Reply
  • I have made this lasagna, at the request of my entire family, for Christmas Eve dinner for many years now. It is by far the best lasagna I have ever made! Making again soon, because it’s just too long until next Christmas! Love all of your recipes, Jen!

  • This recipe is my go-to for lasagna. It freezes so well also! It’s a hit at my house❤️

  • This lasagna is the best lasagna I have ever made, and I’ve tried them all. It was a perfectly balanced flavor, not too meaty, not too cheesy, with just the right amount of sauce. It is the only lasagna I will be making from now on.

    • — Laura Malcervelli
    • Reply
    • I also used traditional boiled noodles and they were fine, just make them super al dente and lay them flat on an oiled baking sheet until ready to use.

      • — Laura Malcervelli
      • Reply
  • I had never added carrots and onions to my lasagna before so I was a little hesitant. I will never do any other recipe but this one from now on. The different flavors incorporated together was so good! The family keeps asking for it over and over again.

  • Thanks, Jenn, for another great recipe. I made it over the holidays and it was a big hit. Leftovers froze and reheated great.

  • I’ve always been skeptical about oven ready noodles for lasagna, but since it was Jenn approved I figured I’d give it a go. I was happy to not have to boil all the noodles and just go straight to building layers. The flavor is wonderful; hearty and delicate all at the same time. The lasagna tasted even better the next day. Thank you Jenn!

  • I made this dish for a family dinner with my sister’s family. It was easy, quick and delicious. So nice to be able to enjoy a lovely lasagna without all the work!

  • This is what my family requests for their birthday dinners. The best lasagna recipe I’ve tried. I use half Italian sausage and half ground beef for the meat portion and a different red wine every time (no clue what kind). I have finished the layering with lasagna noodles topped with cheese but the noodles get hard and dry so stick with the layering Jenn suggests. Make this recipe you won’t regret it!

  • I made this for Christmas Eve dinner, along with Jenn’s Big Italian Salad (a long time favorite) and it was a huge hit. Jenn’s italian recipes are seriously spot on. I used half sausage and half ground beef because that’s what I happened to have on hand! Added a bag of baby spinach, too. It baked up perfectly from frozen, so I will probably make a few of these to have on hand.

  • This recipe was ABSOLUTELY DELICIOUS! Everything we have made so far from this site has been a success. We made this lasagna for Christmas day dinner with my fiancé’s family, and they loved it so much that there were no leftovers! I ended up using spicy Italian sausage because I like the taste better. We prepared the lasagna the day before and then just stuck it in the oven Christmas day before dinner.

  • This lasagne has a very pleasing appearance that would attract a crowd! The textures all compliment each other with the smooth ricotta and cream cheese sauce with basil and the meat layer. The flavours go well together. I particularly liked the basil in the sauce.
    The highlight is this can be prepared ahead and frozen as an emergency meal or individually. The meat could change too. I’ve made fish lasagne. Also different vegetables could be used, for example leeks instead is onions, ahh chopped couchettes or slices of carrots or sweed.
    All in all a good dish for any occasion so an A* recipe!

    • — Helen Hilliard
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.