Better Homes And Gardens Lasagna Recipe: Layered Cheese and Herb Bliss

This lasagna recipe delivers the restaurant-quality layers you crave without the restaurant markup. I’ve refined the method over years of family dinners, focusing on perfect cheese-to-pasta ratios and herb-infused richness.

The secret lies in building flavors gradually—simmering the sauce with fresh basil and oregano, then layering it with three types of cheese for maximum melt. Every bite offers tender noodles, herb-scented meat sauce, and gooey cheese.

Baking it at the right temperature ensures the top gets golden while the middle stays moist. The result is a dish that holds its shape when served but collapses deliciously on the fork.

Ideal for feeding a crowd or meal prepping for the week. Here’s how to build it right.

Ingredients for Better Homes and Gardens Lasagna

Restaurant-quality layers start with these carefully selected ingredients for maximum flavor depth.

The meat blend is crucial for authentic flavor. Ground beef with 80% lean delivers richness while Italian sausage adds depth—Jimmy Dean or store brand works. For the tomatoes, San Marzano crushed tomatoes are worth the splurge (find them at Whole Foods or Trader Joe’s). The onions and garlic form the flavor base, so use fresh and dice them finely for even distribution.

No Italian sausage? All ground beef at 2 lbs works fine. Fresh herbs are ideal but dried at one-third the amount gets you close—just bloom them in the sauce. Swap cottage cheese for ricotta if that’s what you have. The mozzarella can be pre-shredded (convenient) or block (better melt). For a lighter version, part-skim cheeses still deliver great results.

Assemble and refrigerate up to 24 hours before baking for make-ahead convenience. Leftovers keep 4-5 days in the fridge or freeze portions for 3 months. The sauce thickens as it cools, making slices even more satisfying the next day.

Step-by-Step Instructions for Layered Cheese and Herb Lasagna

Here is the method. Straightforward, tested, works every time.

Step 1: Brown the Meat and Aromatics

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 1.5 lb ground beef and 0.5 lb Italian sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and crumbly, with no pink remaining.

Stir in the finely diced 1 whole onion and cook for 3-4 minutes until soft and translucent. Add the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant. This builds the flavor foundation for the sauce.

Step 2: Build the Herb-Infused Tomato Sauce

Add the 2 cans crushed tomatoes, 2 tbsp tomato paste, 1 tbsp dried basil, 1 tbsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir well to combine all the ingredients and prevent the tomato paste from clumping.

Reduce the heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. You’ll notice the sauce darken and the flavors meld together beautifully during this time.

Step 3: Prepare the Cheese Mixture

In a medium bowl, combine the 15 oz ricotta cheese, ½ of the 1 cup Parmesan cheese, and a pinch of salt and black pepper. Mix until smooth and fully integrated. This creamy layer adds richness to every bite of the dish.

Have the remaining ½ cup Parmesan cheese and the 8 oz mozzarella cheese ready for assembly. Using pre-shredded cheese saves time, but ensure it’s low-moisture to prevent a watery lasagna.

Step 4: Layer and Assemble the Lasagna

Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 pieces of the 12 pieces lasagna noodles on top, slightly overlapping if needed. Spoon ⅓ of the ricotta mixture over the noodles, spreading evenly, then top with ⅓ of the remaining meat sauce.

Sprinkle ⅓ of the 8 oz mozzarella cheese and ⅓ of the remaining ½ cup Parmesan cheese over the sauce. Repeat this layering process two more times, ending with a final layer of sauce and the last of the cheeses.

Step 5: Bake to Bubbling Perfection

Preheat the oven to 375°F. Cover the baking dish with foil and bake for 25 minutes. This initial covered bake allows the noodles to soften and absorb the flavors without drying out.

Remove the foil and bake for another 20-25 minutes until the top is golden brown and the edges are bubbling. Let it rest for 10 minutes before slicing—this ensures the layers hold together when served.

Flavor Customization for This Recipe

Spice It Up

For heat lovers, add ½ tsp red pepper flakes to the sauce while simmering. I also like stirring in 1 diced jalapeño with the onions for a subtle kick. The spice balances beautifully with the rich cheeses. 🌶️

Veggie Boost

Sauté 1 diced zucchini and 1 diced bell pepper with the onions to add freshness. Spinach works too—wilt 2 cups and layer it with the ricotta. The veggies add color and texture without overpowering.

Meat Variations

Swap the Italian sausage for ½ lb ground turkey for a lighter option. Or go all beef with 2 lbs ground chuck for extra richness. I’ve even used crumbled Italian chicken sausage—it’s lean but still flavorful.

Cheese Swaps

Replace ricotta with cottage cheese for a tangier bite. For extra creaminess, mix in ¼ cup grated Pecorino Romano with the Parmesan. Vegan? Use cashew ricotta and dairy-free mozzarella.

Herb Infusions

Stir 1 tsp dried thyme or 1 tbsp fresh parsley into the ricotta mixture. For an Italian twist, add ½ tsp fennel seeds to the sauce—it pairs wonderfully with the sausage. 💫

Sauce Upgrades

Add ½ cup red wine when simmering the sauce for depth. A splash of balsamic vinegar brightens the tomatoes. For umami, stir in 1 tbsp Worcestershire sauce at the end.

Frequently Asked Questions