Kate’s Lasagna

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The first time I shared my lasagna recipe in 2012, the recipe was mixed with relatively tragic photos and a step was left out! Despite that, so many of you used it and made this delicious dish so I wanted to re-share it today with updated photos.

This is the crowd-pleaser of crowd-pleasers. I usually make mine exactly like the recipe calls for, but you could certainly make this meatless and kick up the mozzarella between the layers a bit. A few other tips are to add a bit of salt between the layers, don’t skimp on the fresh basil, and make sure the cheese is browning and bubbling on top when you remove it from the oven!

Kate’s Lasagna

8 oz ground beef

8 oz ground sausage (mild or hot depending on your preferences)

6-8 cups marinara sauce (I’ve been loving Mezzetta Marinara sauce these days)

8 oz whole milk ricotta cheese

8 oz cream cheese

1 cup of grated parmesan

1 package “no-boil” lasagna noodles

1 cup lightly packed fresh basil leaves, torn into small pieces

3-4 cups shredded mozzarella

2 cloves of garlic, minced


Preheat the oven to 375. Place a saute pan over medium heat, and add ground beef, ground sausage, and minced garlic. Saute meat until cooked all the way through, then add marinara sauce to the pan to mix together.
While meat is cooking, grab a large ziplock bag and throw in the cream cheese, parmesan, and ricotta. Squeeze together with your hands until it’s mixed well, then cut off the bottom corner of the bag to use as a “piping bag”.
In a large oven-safe dish, add a thin layer of marinara to the bottom. Top with one layer of noodles, placed in an even row. Add another layer of marinara mixed with meat, and top that with a few rows of the cheese mixture piped into a few lines. Then top with torn basil and a bit of salt. Repeat these steps until you reach the top of the noodles layer. Finish the top of the dish with a thin layer of marinara and a generous helping of shredded mozzarella.
Cover in foil and bake at 375 for 30 minutes, then remove the foil and allow the lasagna to continue baking for another 15 minutes. It will be extremely hot after removing from the oven, so it’s best to give it about 10 minutes to cool down and set a bit.
I love serving lasagna with either a Caesar salad or an Italian salad on the side.


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Jennifer says · 08.19.20

Hi Kate
I just made your lasagna and it was awesome. Like other people have commented in the past, you can use regular uncooked lasagna noodles for this recipe and it turns out perfect.
Just a little FYI…as I was just reading through your updated recipe and lookin fo at the updated photos, you left out the measurement amount for the parmesan cheese in the ingredients list. I think it’s 1 cup, right?
Anyway, I also used Mezzetta Marinara and it was so good.
This recipe is in my favorite dishes folder 🙂

Kate says · 08.19.20

Thank you for catching that ! I had to retype from a formatting error and I guess I forgot the parm! Thank you!!

Sarah says · 08.19.20

Cream cheese in a pasta dish? Say no more… It is also one of my favorite ingredients!!! I also love your piping method..!! Makes for less mess (mixing in a bowl) and much easier than spooning it on!

Kate says · 10.11.22

But so much worse for the environment! Our children will look back on this and judge us for the poor decisions we’ve made that they will pay for.

Kate says · 11.12.23

This is right and true

Kate says · 08.19.20

I cannot wait to make this! Seriously looks so delicious.


Joy says · 08.19.20

This is now my favorite lasagna recipe! Amazing!! I made it last week and my family loved it. I used the Barilla flat lasagna no boil noodles and thought it really added a homemade pasta flavor. My husband said this recipe tasted like really good Italian restaurant lasagna! High praise from him! 🙂

Kate says · 08.21.20

I’m thrilled to hear this!

Charmaine Ng | Architecture & Lifestyle Blog says · 08.20.20

I’m craving lasagna now! Thanks for the recipe! 🙂

Charmaine Ng | Architecture & Lifestyle Blog

cristy says · 08.20.20

wow this looks so yummy, its making me crave lasagna for breakfast hahah!!

cristy xxx

Rebekah Moreno says · 08.20.20

Thank you for sharing. I haven’t thought about making lasagna in a while…this sounds like a great recipe as a “reminder.” Always enjoy your content. 🙂

Ramona says · 08.20.20

Lasagna!!!! 🍷🍷

Michelle M says · 08.21.20

So all the mozz on top and not between layers with the cheese mixture?
Looks delicious!

Kate says · 08.21.20

You can do either–sometimes if I have enough I’ll layer it between, otherwise I’ll save it for the top!

Lori says · 08.22.20

Yummmmm! Love the zip bag tip!!!!!!!

Evie says · 08.22.20

The three photos are helpful.

Catie says · 08.23.20

This was my first time to ever make lasagna, and my family loved it. We used fresh basil that we grow, and it will be on repeat. Thanks for sharing.

Jennifer M says · 08.23.20

I made this tonight and my husband said it was better than his aunts, which is huge! Definitely writing this recipe down to use FOREVER! I used Rao’s marinara though because we are obsessed with it. Thank you!!

Emily says · 08.24.20

I tried making this lasagna last night and it was phenomenal!!! 😍 Seriously so good!!! The fresh basil and cream cheese were great additions. Thanks for sharing!

Lori says · 08.24.20

Hands down, the absolute best lasagna I’ve ever had. My family loved it , too!

Kathleen Castleberry says · 08.27.20

I made this lasagna twice since it posted, and it was a big hit both times. It comes together much quicker than my go to recipe, so it’s not such a big commitment to make. Thanks so much!

Minka says · 10.25.23

I know! I’m scared to make this because it’s so wasteful!

Kate says · 09.01.20

Rao’s marinara sauce is also good. It is more expensive (but better, IMO) than most, but you can get it at Costco for a decent price.

Dawn says · 10.04.20

I made this today – made two of them, actually. One I made with brown rice noodles to make it gluten free and used dairy free cheeses (except for the parmesan). Easily the best lasagnas I’ve ever made! THANK YOU for sharing the recipe!

Diane says · 10.14.20

This lasagna looks so good. I noticed you have a insta pot. Do you have any great IP recipes to share. I’m giving one to my son for Christmas, would love to include some tried and true recipes. Thanks

Michelle says · 04.12.21

What size pan do you use?
Also what brand is that pan? Can you use regular lasagna noodles and not cook them?

Olivia says · 05.26.21

Can you prepare this and then freeze to be baked in the future?

Brie says · 08.02.21

It won’t let me save your yummy recipe to Pinterest 😭

Jennifer says · 04.06.22

Have you made one and then froze it?

Susan Meyer says · 09.18.22

I have used this recipe scents you shared it.. but I add little bit of pepperoni crumbles to the meat mixture for my granddaughters requests and it’s so yummy .. thank you for sharing

Taylor says · 10.12.22

Why is there no seasoning??