The BEST Lasagna!


Yes, the best.  At least as far as my family is concerned!  
And believe me, I messed around with many, many different variations of ingredients until I came up with what I considered the best I’d ever tasted, and I have made lasagna this way for the past decade now.  It’s seriously ah-mazing.  Just one taste, and you’ll forever be addicted to it’s fabulousness.  
Fabulousness is my new word.  You know it’s cool.  Don’t judge. 
Now you can use shredded mozzarella on top instead of the sliced uber-fresh stuff – but I personally love the look it gives this dish.  

pan of lasagna

I also choose to use the cheater lasagna noodles – you know the kind….  You don’t have to boil ’em beforehand.  But, that just comes from pure laziness.  I hate boiling lasagna noodles.  Of course, if you’re not as lazy as me – by all means, boil you some lasagna noodles.  I applaud your enthusiasm.


The BEST Lasagna!


  • 1 pound ground chuck
  • 1 large onion chopped
  • 4 cloves of garlic minced
  • 2 tablespoons Italian seasoning
  • 1/4 cup brown sugar
  • 1.5 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 29 oz can diced tomatoes
  • 2 6oz cans tomato paste
  • 2 8oz cans sauce
  • 12 no-boil lasagna noodles or 9 of the longer ones you have to boil – already cooked
  • 2 eggs beaten
  • 28 oz container of ricotta cheese
  • 1 cup shredded Parmesan cheese plus extra for sprinkling
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 pound shredded mozzarella cheese
  • 12 slices fresh mozzarella cheese


  • In a skillet over medium heat, brown the ground beef, onion, & garlic. Drain the fat. Mix in the Italian seasoning, brown sugar, 1.5 teaspoons of salt, diced tomatoes, tomato paste, & tomato sauce. Simmer for 45 minutes, stirring occasionally.
  • Preheat your oven to 375 degrees.
  • In a medium bowl, mix together the eggs, ricotta, Parmesan cheese, Italian seasoning, & 1 teaspoon salt. Spoon some sauce in the bottom of a 9×13 baking dish, enough to cover the bottom of the dish. Layer 1/3 of the lasagna noodles over the sauce. Cover the noodles with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese, & 1/3 of the sauce. Repeat. Top with the remaining noodles & sauce. Sprinkle with shredded Parmesan cheese & *8 slices of fresh mozzarella. Bake in preheated oven for 40-45 minutes. Let stand 10 minutes before serving.
  • *can sub 8 slices of fresh mozzarella cheese with an additional 1/2 cup shredded mozzarella.