You need this lasagna recipe in your collection! It is perfect for Sunday dinners, holidays, or even to make and give as a gift. It is a little more time consuming with a few more ingredients than a more basic recipe, but it is so worth it. Trust the process! 

The Ultimate Lasagna Recipe

Recipe by Alexandria NunleyCourse: MainCuisine: ItalianDifficulty: Medium


Prep time


Cooking time






  • 1 lb Holston Beef Co. Ground Beef

  • 1 lb Holston Beef Co. Ground Sausage or Ground Italian Sausage

  • 1 cup finely chopped carrots

  • 1 cup finely chopped celery 

  • 1 small onion, finely chopped

  • 6 garlic cloves, finely chopped

  • 3 tbsp Olive Oil

  • 1 cup red wine

  • 3.5-4 cups Beef Stock

  • 1 28 oz can peeled whole tomatoes

  • 3 tbsp tomato paste

  • 1/2 tbsp Granulated Sugar

  • Salt & Pepper to taste

  • Homemade Lasagna Noodles or Oven Ready Flat Lasagna Noodles (Barilla)

  • 2 packages of Fresh sliced mozzarella cheese. 

  • White Sauce
  • 5 tbsp Butter

  • 5 tbsp All Purpose Flour

  • 4 cups Whole Milk

  • 1/2 tbsp Nutmeg

  • 1 cup grated Parmesan Cheese 

  • Salt & Pepper to taste


  • In a large skillet or Dutch Oven, sauté carrots, celery and onions in olive oil for about 8 minutes, add garlic and cook until all vegetables are soft and translucent.
  • Add tomato paste and mix together. 
  • Add 1 cup of red wine and cook until the mixture has reduced by half, somewhere between 5-10 minutes. The picture below shows what the mixture should look like after it has reduced. 
  • Add 1 can of peeled tomatoes and mash with a mixing spoon to break up the tomatoes.
  • Add sugar and mix. 
  • Add 2 cups of Beef Stock and bring to heavy simmer. 
  • Cook beef & sausage in a separate skillet, drain grease and add meat to the red sauce.
  • Let simmer uncovered for around 1 hr and add the rest of the beef stock to the sauce. Continue to simmer for 1-1.5 hrs. 
  • Making Your White Sauce
  • Once your meat sauce has simmered for 2.5-3 hrs, make your white sauce. Melt butter in a large skillet until bubbling. 
  • Add in flour 1 tbsp at a time, making sure to whisk constantly to get a smooth mixture. 
  •  Let cook for about 1 minute, it will begin to thicken.
  • Turn your heat down to Medium Low. Add the milk 1 cup at a time, whisking constantly. 
  • Add nutmeg and parmesan and stir to melt cheese.
  • Season with salt & pepper to your liking. 
  • Let cook on Low heat for a few minutes, whisking occasionally until it has thickened to the point where it will coat a wooden spoon. 
  • Remove from heat. 
  • Lasagna Noodles
  • This step is totally optional - if you can make fresh lasagna noodles they are always delicious. However, I personally use the Oven Ready flat lasagna noodles for this recipe, they are a huge time saver and turn out well every time. They require no prep and are ready to use right out of the box. I like these because the absorb the liquid that cooks out of the sauce as it bakes in the oven better than a boiled noodle. 
  • Assembling Your Lasagna
  • Coat the bottom of your casserole dish with a thin layer of meat sauce.
  • Add a layer of your noodles on top of sauce (3-4 noodle sheets.)
  • Add a thicker layer of meat sauce, then ladle the white sauce on top.
  • Spread around 9 slices of mozzarella on top of sauce mixture. 
  • Repeat these steps until you have reached the top of your casserole dish.
  • Cover with foil and bake for 1 hr and 15 minutes at 350 degrees.
  • Remove foil and bake uncovered for another 15-25 minutes. 
  • Let sit for around 20-25 minutes after removing from oven, this will help to reabsorb some of the liquid that cooks out of the sauce and thicken the lasagna. 
  • Serve with garlic bread and Enjoy!