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American Lasagna

Rated as 4.68 out of 5 Stars

"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."
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1 h 55 m servings 664
Original recipe yields 8 servings


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  1. In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
  3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
  4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
  5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.


  • Cook's Note:
  • If lasagna has been refrigerated, bake for 45 minutes.
  • Editor's Note:
  • The Video Team found that covering the lasagna with aluminum foil and baking for 1 hour, then removing the foil and and baking for an additional 20 minutes produced the best result.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 664 calories; 29.5 48.3 50.9 168 1900 Full nutrition

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  1. 2613 Ratings

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Most helpful positive review

Ok here's the scoop on any revision you might want to make! I've been making this lasagna for over a year and it is excellent... **You do need more sauce! Just add an extra 14 oz can of c...

Most helpful critical review

DO NOT MAKE THIS RECIPE! How can anyone give this more than one star, let alone 5! Such a dry recipe, tasted burned because they had you simmer tomato paste which is already dry! Not even water ...

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Least positive

Ok here's the scoop on any revision you might want to make! I've been making this lasagna for over a year and it is excellent... **You do need more sauce! Just add an extra 14 oz can of c...

WARNING... I made the receipe a day ahead as suggested. Although I thought it was odd, I saw the cook time was 30 min and followed directions without looking back at the cook and prep times lis...

I have found my staple lasagna recipe! I used Italian sausage instead of ground beef, but I only used a pound, next time I will double it because I like lots of meat. I took the advice of anothe...

I believe this is a great basic recipe. I made several modifications to fit my tastes (adding mushooms, increasing spices, using turkey instead of beef), but that versitility only increases the ...

This is now going to be the lasagna recipe I use from now on. The only change I made was I used a mixture of half ricotta cheese and half cottage cheese instead of all ricotta. I refrigerated ...

Wow!! Wonderful flavor! Be sure and simmer the sauce the maximum amount of time. Making the lasagna a day ahead and refrigerating is definitely key to having outstanding flavor! I made this ...

This is a great recipe, but better with some modifications. I followed several suggestions from other reviews. Mainly, this lasagna would be way too dry and bland without more sauce and spices...

My family of 6, consisting of 5 finicky men all loved this lasagna, just when they thought I couldn't improve on my own I try this and they were flabergasted! Only two things I changed. One was ...

Yummy!! Like other posts, I realized I was going to need more sauce halfway through the recipe. Luckily I had another can of diced tomatoes in the pantry. So I added more to my sauce. Plus, I ...