There are a million variations for Lasagna recipes. Mine is non-traditional, meaty, and rich with the addition of a béchamel sauce. Easy to make as long as you have a little time to invest and are willing to do some dishes. Be sure to season each element of the recipe. If each layer taste good the entire lasagna will taste good!

To put together my lovers lasagna you will need to following. (recipes all below)

  • 1 box of Lasagna Noodles (I like Barilla no boil)
  • Baking Marinara Sauce
  • Bechemel Sauce
  • Mozzerella – shredded about 3 cups
  • Parmesean – shredded about 1 cup
  • ground beef 2lbs
  • italian sausage 1lb
  • ricotta 1lb
  • fresh italian parsley
  • egg

To make my Lasagna, I cook everything in the following order. Start by making the baking marinara sauce. This sauce is yummy and great for baked dishes. DO NOT go cheap on the tomatoes. It really makes a major difference.


Baking Marinara

  • 2 – 28oz cans of italian San Marzano stewed tomatoes (I like cento)
  • 1 small onion – small diced
  • 5-6 cloves of garlic – smashed
  • olive oil
  • italian seasoning blend (in the summer you can use fresh herbs if you have them)
  • salt and pepper

In a heavy bottomed pot add enough olive oil to cover the bottom of the pan. Over medium heat cook the onions and garlic until soft and translucent but not browned.

Crush the tomatoes with your hand and add to the pot. Add italian seasoning (I usually add about 1 teaspoon) Then add salt and pepper to taste. Allow to simmer on low while you prepare the rest of your items.



Heat a heavy sauté pan over high heat. Add about 1/3 of the ground beef and 1/3 of the sausage crumbling it with the back of a spoon. Add salt and pepper to taste. Drain and set aside. Repeat with the remaining meat.



Put the ricotta in a medium bowl. Lightly beat the egg and add to the ricotta. Mince approximately 1/4 cup of fresh parsley and add to the ricotta and mix together. Add salt and pepper to taste.


  • 5 tablespoons unsalted butter
  • 1/4 cup flour
  • 3 cups whole milk – warmed just before the boiling point
  • nutmeg
  • salt

Melt the butter over medium low heat. Once melted whisk in the flour. Cook over medium heat until a light golden brown, about 5-6 minutes. Whisk in half the milk. Stir constantly until it the mixture begins the thicken then whisk in the remaining milk. Whisk until it coats the back of a spoon. Stir in a pinch of nutmeg and salt to taste.


Now you are ready to assemble! 

Begin by covering the bottom of a 13×9 pan with sauce. Add a layer of noodles according to package directions. Cover the noodles with sauce and then a layer of half the meat and then cheese. Top with more sauce and another layer of noodles.

Spread the ricotta mixture to cover. Add cheese and drizzle with béchamel sauce. Add another layer of noodles and repeat the meat layer. Add one more layer of noodles and sauce. Top with béchamel sauce and cheese.

Cover with foil and bake at 350 for 30-45 min until bubbly and yummy. Allow to cool for 10 minutes before serving or just eat right away and burn your tongue. Either way, its totally worth it.