How to Make Lasagna that Your Whole Family Will Love

This post will teach you how to make a delicious lasagna.

What Makes Lasagna Good?

This may be the best lasagna recipe on the planet. It is inspired by Barefoot Contessa’s Turkey Lasagna Recipe because it is that recipe with a few little tweaks for my family. 

The first thing is that I don’t use turkey sausage. I’m not opposed to using it, but it is not as convenient to use as the regular sweet Italian sausage. I also add so much more meat to mine because that’s what my family prefers.

This post is all about how to make lasagna that is creamy and will become a family favorite.

What Makes Lasagna Creamy?

What I will never change from this recipe is the addition of goat cheese. 

You heard me. 

Goat cheese.

I don’t know why, but it delivers on a flavor and adds a layer of creaminess that makes everyone who eats eat, love it. 

Another part of the recipe that I love is using fresh mozzarella instead of the hard version. It decreases the cheese pull and melts into the dish in such a better way. Yes, you can use regular mozzarella if you want (I did in the video because I bought the wrong cheese), but I do prefer the fresh mozzarella. Either way, you are going back for seconds.

How to Cook Lasagna

Barefoot Contessa has taught me many things. Years back, when Food Network made shows of chefs cooking, I learned a ton. Barefoot was my favorite. I would watch her to learn how to do everything!

Lasagna noodles

For this recipe, she taught me not to ever cook the lasagna noodles. Just fill a pot with very hot water, and let them sit in the water until you’re ready to use them. This ensures that they aren’t too soggy.

How to Cook Lasagna from Frozen

This is also a fantastic recipe to double and freeze. Just don’t cook it and don’t sprinkle with parmesan cheese before freezing. I only do that once I’m ready to put it in the oven.

Also, put wax paper over the top before wrapping it in plastic and foil. Maybe I’m being too cautious, but I don’t want anything sticking to the top.

It’s a pretty dense dish of food, so take it out a day or two before to thaw in the refrigerator.

Bonus* This is a great dish that you can make ahead if you’re planning on hosting a dinner with friends or family.

{Related Post: How to Plan a Dinner Party: A Step-by-Step Guide for Stress-Free Entertaining}

How to make lasagna step-by-step

For your help, I made this video to help you with making the lasagna, all thanks to my daughter who gave up her night to help me!

Ingredients for Lasagna

What you’ll need:

• Sweet Italian sausage (you can do half hot italian if your family likes that)
• Onion (I always use sweet onion)
• Garlic
• Crushed tomatoes
• Tomato paste
• Lasagna noodles (not the oven ready ones)
• Ricotta cheese
• Goat cheese
• Parmesan cheese
• Egg 
• Fresh Mozzarella
• Parsley
• Basil
• Olive Oil
• Salt and Pepper

After you gather your ingredients, take the time to prep them. For example, I chop all of my vegetables first, my dairy second, and my meat third. This makes it seamless to make everything. 

Then, while the meat, onions, garlic and sauce are cooking on the stovetop, I get a head start on cleaning dishes. By the time I’m popping it in the oven, all I have to do is clean a couple of bowls.

Lasagna recipe

• 2 tbsp olive oil
• 1 medium sized onion, chopped
• 2 cloves garlic, minced
• 2 pound sweet Italian sausage, casings removed
• ½ cup chopped basil
• 28 ounces crushed tomatoes
• 6 ounces tomato paste
• ¼ cup flat leaf parsley, chopped
• 16 ounces ricotta
• 4 ounces goat cheese
• 1 cup grated parmesan 
• 1 pound fresh mozzarella 
• 1 egg, beaten
• ½ pound lasagna noodles
• Salt and pepper

Lasagna Directions

Preparation

1: Preheat the oven to 400 degrees.

2: Turn on your hot tap water until very hot, then fill a pot with the hot water. Put your lasagna noodles in.

3: Chop up your basil, parley, onion, and garlic and put them on a plate.

4: Next, slice your mozzarella and move it to the side.

5: Blend your goat cheese, ricotta, egg, parmesan, parsley, salt and pepper together in a bowl, set aside.

6: Take the casing off of the sausage.

The Cooking

7: Get your pan ready by preheating it, add olive oil, and, when ready, cook your onions for about 5 minutes (until translucent). Add your garlic for a minute. Next, put the sausage in and cook until it’s no longer pink.

8: Once the meat is cooked through, add your crushed tomatoes, tomato paste, and fresh basil and simmer on medium-low heat for about 15 minutes.

9: Drain your noodles a little, and make a prep lineup: sauce, noodles, ricotta mix, and mozzarella cheese

10: Layer your rectangle baking dish (I use a 5 quart). First, put 1/3 of the sauce, then a layer of noodles, then the ricotta mix, then a layer of mozzarella. Repeat again: 1/3 of the sauce, noodles, ricotta mix, mozzarella. Lastly, add a layer of noodles, the last 1/3 of the sauce and sprinkle with 1/4 cup parmesan cheese (if you’re going to freeze, wait until you put the dish in the oven to add the parmesan cheese).

11: Put it in the oven. I like to put it on a sheet pan so that if it drips, it doesn’t land on the base of the oven.

Step 12: Let it cool and enjoy. I think it tastes even better the next day!

If you’ve tried this recipe, share your thoughts below!