I’ve got Lasagne down to a science.  Just ask my Italian husband.

It took me years to figure it out.  It just never felt right to me.  It was either dry, or spicy, or just not good.  I actually stopped making it for a long time until I finally substituted a few ingredients.  Now my family wants it constantly.  I think if I made it every week they wouldn’t mind.  The best thing about it is that my meat loving daughter gets hers, and vegetarian daughter gets hers, too.  My husband can go either way, and so can I.

So, yeah…there are 2 versions of lasagne: MEAT & VEGGIE.  That’s the thing with lasagne-you can substitute and make it how you prefer.  You’ll notice my recipe is very versatile.

The other great things about this recipe(s) is that my daughters love to help make it with me, and we eat it all week.  Left over lasagne is the best, man.

Enjoy, and please pin your favorite graphic to spread my recipe around the world.

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Click here so see the FLAT lasagna noodles I use (these work best with this recipe!).


Best Lasagne Recipe




Prep Time: 1 hour, 30 minutes

Cook Time:

Yield: 6-12



  • [This recipe is for 1-9x13 baking dish ---I usually double it (1 meat + 1 veggie) for a family of 4 to eat several times through the week.]
  • Cooking spray and/or olive oil
  • 1 lb. ground chicken/lean beef OR 4-5 cups of chopped fresh veggies (mushroom, broccoli, zucchini, carrots, peppers-whatever you got)
  • 1 jar (more if you want extra on top) of your favorite spaghetti sauce (Ragu original or Mario Batali are my favorites)
  • 7.5 oz. fat free/low fat cottage cheese or low fat ricotta cheese
  • 8 oz. light sour cream (secret ingredient that will take it over the top!)
  • 1 teaspoon each oregano, basil, parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1- 8 oz. package of your favorite mozzarella
  • 1- 9oz box of Barilla flat "oven-ready" lasagna noodles (see above for link to noodles)
  • parmesan (optional)


Preheat oven to 375 degrees. Prepare a 9x13 baking dish with cooking spray. Whether you are making the meat version or veggie version, sauté the meat or veggies in a little olive oil until the meat is done, or the veggies are slightly tender. Add 1/2 cup of sauce to the pan of meat or veggies and set aside.

Prepare your cheese filling by mixing the cottage (or ricotta) cheese and sour cream in a medium mixing bowl. Add the oregano, basil, parsley, salt & pepper. Mix well. Open your box of noodles and get ready to assemble the lasagna (kids love this part).

Assemble lasagne in this order (or mix it up):

1/2 cup sauce on bottom of sprayed pan

1 layer of noodles (no pre-cooking required)-put them side by side, don't worry if they break

1/2 cheese mixture (spread it)

mozzarella (I sprinkle a light layer)

1/2 of meat mixture or veggie mixture

layer of noodles

last 1/2 of cheese mixture (spread it)

mozzarella (I sprinkle a light layer)

last 1/2 of meat mixture or veggie mixture

last layer of noodles

remaining sauce

mozzarella (I sprinkle a light layer)

*sprinkle a little parmesan or pecorino Romano for an extra boost.

Cover pan loosely with tin foil and bake covered for 45 minutes. Remove cover and bake another 10-15 minutes. All ovens vary, so watch your lasagna at the end. It should be bubbly and slightly browned like images above.

Serve with extra sauce, crusty Italian bread, and salad (see recipe below).


No eggs required in this recipe. I prefer to use cottage cheese rather than ricotta, but both are EXCELLENT with the sour cream! Feel free to use full fat versions.

Click here to print my favorite salad to serve with the lasagna…


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11 Responses

  1. LInda says:

    7:04 pm Thank You… Thank You… !!
    JUST finished dinner !!
    Your BEST Lasagne recipe is delicious !! My husband luvs it !! WoW !!
    I’m not a Lasagne person… THIS recipe changed that !!
    I made a 13×9 pan…
    –half meat and red sauce AND the other half vegetable and white sauce –both with your spices and cottage cheese and sour cream, etc… YUM
    Hubby JUST said I scored a HIT !!
    AND earlier I made the Olive Garden Salad Dressing and chilled it !!
    YUM !!– ?Lnda

    • Julie says:

      Yeay! So happy you tried it, Linda! The sour cream makes it so creamy. Glad your husband liked it, too! Have a great Sunday ~ Julie

  2. LInda says:

    OH– I made one Ornament place card…
    –putting wire around the top of the ornament was a challenge for me !! ? I used 20 gauge… what size do you prefer ?
    Seven more to go !! F.U.N. !! My fam will luv them… thank you.

  3. Valerie says:

    Hello Julie,

    How nice of you to provide a printable of your recipes. I think this the first time I have seen this done. Would be great for all bloggers to do this, and not just for recipes.

    Crafts, clip art, articles for later reference, etc. I’m going to try your meat lasagna next weekend. See if it stands up to my own way of doing it. Ha, ha. 🙂 Lasagna is my ALL TIME favorite dish!! Which is why I don’t make it as often as I used to……the pounds are hard to get rid of now that I’m 56!

  4. Pat Fowler says:

    Sounds great, Julie. Your recipe is on the menu this week.

  5. Amanda Pennington says:

    I know that I’m late to the game in leaving a response, but had to tell you how much my family enjoyed your recipe! My lasagne is usually “meh” at best, but this one got an enthusiastic hooray. I made two and froze the extra. I’m taking it hot and ready to my in laws tonight and am not worried a bit, because I know it’ll be great! Thank you!

  6. carol bittner says:

    Hey Julie, thank you for this recipe. I can’t wait to go shopping and get all the ingredients and make two batches tomorrow. I’m like you, when I make it, it’s never right!! Never the same twice!! I have given up also! Thank you Thank you Thank you and HAPPY EASTER to you and your family.

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