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My Family's Favorite Easy Lasagna Recipe

Kathryn Skaggs is the founder of Latter-day Saint Women Stand, a community of over 50K faithful Latter-day Saint women who love their faith!



As far as this recipe goes, I've only made a few simple changes that suit my circumstances and preferences since I first started making it years ago.

And I always double the recipe and have two pans. One by one as my children have moved out or gotten married, they have requested this recipe.


  • 1 pound of Italian sausage (I use lean ground beef)
  • 1 clove garlic, minced (more if you love garlic like we do)
  • 1 tablespoon whole basil (I use dry and it works fine)
  • 11/2 teaspoons salt
  • 2 six-ounce cans tomato paste
  • 1 one-pound can of tomatoes (I now use the large 28-ounce can of diced tomatoes)
  • 10 ounces lasagna noodles
  • 2 eggs
  • 3 cups fresh Ricotta cheese
  • ½1/2cup grated Parmesan cheese (I use Kraft grated Parmesan in the green can, but you can use fresh if you like)
  • 2 tablespoons parsley flakes (dried works fine)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound mozzarella cheese, sliced very thin or grated (I’ve gotten lazy over the years and now buy my mozzarella pre-grated)


  • Preheat the oven to 375 F.
  • Brown meat slowly. Spoon off excess fat.
  • Add the next five ingredients and 1 cup of water. Simmer, covered, 15 minutes. Stir often.
  • Cook noodles in boiling salted water till tender. Drain and rinse.
  • Beat eggs and add the remaining ingredients, except mozzarella. (I have this going while I'm making the sauce).
  • Layer half the noodles in a 13 x 9 x 2-inch baking dish. Spread with half the Ricotta filling, add half the mozzarella cheese, and half the meat sauce. Repeat.
  • Cover with foil and bake at 375 for about 30–45 minutes. Remove foil for the last 10 minutes. I usually save some of the grated mozzarella and melt that on top during that last 10 minutes until it gets nice and bubbly.
  • You can also assemble early and refrigerate. If you do this, bake it for one hour.
  • Let stand 10 minutes before serving.

Serves: 8–10

The Story Behind the Recipe

When it comes to my family's favorite recipes, this one rates among the best! I've been making this dish for nearly 30 years. I originally found this recipe in my old, now vintage, Better Homes and Gardens Cookbook.

Like many of you who married back in the '70s, this was a common wedding present for new brides. Now that red and white, checkered cookbook is nearly considered scripture in my house!

There are quite a few of our family favorite recipes recorded in that book!

Just the other day when one of my daughters was home visiting, I pulled it out to get another of my family's favorite recipes. As I lifted it off the shelf, I raised it up into the air and let out an audible sound of awe and wonder!

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We both laughed because we get how sacred that book is to our family. It's been through a lot!

In fact, one year when I was using it around the holidays, it accidentally fell into my sink of dishwater! Yikes! I lovingly dried it out to prevent as much mold as I could from growing. I was fairly successful, but it still to this day looks like someone dropped it in water and salvaged it.

Since then, I went on eBay to replace it with a new one. I still use it though. I only bought a new one because I had lost the page to our favorite cranberry orange bread recipe and it was imperative that I have it!

Christmas would not be Christmas without our favorite recipes! So now, I have a backup! And I suppose that's why I've slowly been posting some of these recipes online. Storage.

The original recipe.

The original recipe.

I Hope This Becomes a Family Favorite!

I hope this becomes a family favorite for the people you love to cook for, as it has for mine.

-Kathryn Skaggs

Questions & Answers

Question: I’m not a big fan of chunky tomatoes. Can I just omit or should I add something in its place?

Answer: You could omit the tomatoes, but you might lose a lot of the flavor when doing so. Consider using stewed or crushed tomatoes as a replacement.

Question: Is the recipe in this article doubled or for one recipe?

Answer: This recipe is for one 13x9 pan.

Question: Can I make this lasagna a couple days ahead?

Answer: You definitely can. You can assemble the recipe up to three days ahead, and then bake it the day you want to serve it. Or, you can freeze it a few weeks ahead, and just thaw it out and bake when ready to use.

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