I don't use a recipe but here is my basic method. Noodles. A meat sauce made with ground beef and sausage (onions, shallots and garlic), a beushemel sauce, ricotta and marscopone mixed with thyme and basil and fresh mozzarella. Layered and then fresh parm on top. Sauce, noodle, cheese,noodle, beuschemel, and repeat with sauce and cheese on top. I also sometimes add in steak friagole. Let me know if you need help!

This is the recipe I grew up on and the only one I have fixed.

1 lb ground beef

1 clove garlic, minced

1 T parsley flakes

1 t salt

1 (28oz) can diced tomatoes, do not drain

2 (6oz) cans tomato paste

12 lasagne noodles

1 (12 oz) carton of cottage cheese or Ricotta cheese ( I use Ricotta)

2 eggs, beaten by hand

1 t salt

1/2 t pepper

1/2 cup grated Parmesan cheese

4 cups Mozzarella cheese

Brown ground beef and drain; stir in garlic, parsley, 1 tsp salt, tomatoes and tomato paste. Simmer uncovered for 45 minutes. Set aside.

Cook noodles according to package, drain.

Combine Ricotta, eggs, 1 tsp salt, pepper, and Parmesan cheese; mix well.

In a greased 13x9 dish layer half of the noodles, cheese mixture, mozzarella, and meat sauce, repeat layers. Bake at 375 degrees for 30 minutes.

Here you go! I do leave out the mushrooms though. And to keep you lasagna fro sliding when you serve it, crisscross the pasta...first/bottom layer go left to right in the pan, next pasta go top to bottom, repeat first direction and so on.

Lasagna recipe

I gave up on making it myself, too much mess/expense. We like the frozen ones from Trader Joe's and Costco.

This is the recipe for the best lasagna I have ever had - my SIL used to make it for Christmas dinner when she hosted but the torch has been passed to the younger generation and food allergies and preferences (no dairy, gluten free, an aversion by one to anything like a casserole and at least one vegan in the mix) has forced a return to the more traditional turkey and ham, et al.

This is very much like Anne's recipe and although time consuming to prepare, can be made ahead and IS wonderful!!

Pasta & Co Lasagna (Pasta & Co is a local deli)

My DD makes Paula Deans recipe it is reeeeeeeeeeeeeeeally good

Martha Stewart's with Bolognese sause is awesome....and you should plan for a full day to make it.

but it's well worth the time!

I love Anne Burrell's (food network). It has a layer of sautéed mushrooms and zucchini in it which you could leave out and just add a little extra sausage....I happen to like the mushrooms and zucchini. I haven't made chef John's, but most of the recipes of his that I've tried are very good.

I make Chef John's from Allrecipes.com. "The world's best lasagna". My family raves about it. I often make a double batch of sauce to have some to freeze.

I never use recipes. I don't bake. The downside is when someone says make that soup again! I would go to Ina Garten if you want a recipe. She is a perfectionist and she does go by recipes.

I second adding mushrooms!

Thank you garden gal . Lasagna should never be less then several hours!

No recipe either but I second using sweet italian sausage. I also use my own tomato sauce but once had to use a jar and honestly, Prego, was okay.

If you use jarred sauce I would say five brothers or Trader Joe's.

I was just a married to an Italian and he even accepted five brothers

I prefer sweet Italian sausage. I am lucky enough to get mine from a friend who raises pigs

Thank you all so very much. You are wonderful.

I still use my mothers recipe from wayyyy back in the 60's. I still make my own sauce. For the lasagna, I use ground beef sauteed with onions, garlic, parsley, italian seasoning, salt, and pepper. The cheese is provolone, munster, mozzarella, and brick. I try to buy these in a block and then use my food processor to grind them together. I add sauce, layer of noodles, cheese, noodles, sauce, then repeat. Cover with foil and bake for about an hour at 350 degrees. We don't like ricotta, so I eliminate that one.

When I make mine, I use at least 5-7 different kinds of cheese, I like to use ground beef and pork sausage and then layer it with rendered pepperoni (but I've started using turkey pepperoni lately). It really gives it a nice flavor. Seasoning should be lighter but plenty of Italian seasoning. Might throw in a bit of Louisiana Hot Sauce too. I occasionally go for a pizza flavoring rather than conventional pasta sauce.

Recipe really depends on the size of the pan and what ingredients you use in what quantities. Be sure to let it sit a while after it comes out of the oven to rest, cool and it'll be easier to cut and dish up.

For side dishes, I like the obligatory salad and garlic bread. My garlic bread has garlic, real butter, black pepper (sometimes I substitute lemon pepper), Italian Seasoning and parmesan. For an appetizer or even a quick dinner I'll put pepperoni and/or sausage on it and mozzarella cheese.

linda, have you tried using cottage cheese instead of ricotta? You may like that.

I know I'm late to the party here, but here is another lasagna recipe. I have made it for years and people generally love it.

Lasagna

Assemble ingredients prior to layering: Brown 1 1/2 lb. ground beef and 1/3 cup chopped onion. Drain excess liquid, then to ground beef, add 3 cans tomato sauce (7 1/4 oz each), 1 tsp dried basil, 1 tsp. dried marjoram, 1 tsp worchestershire sauce and 1/4 tsp pepper. Let simmer for 5 minutes. Meanwhile, cook 1/2 lb lasagna noodles and drain. Stir together 1 cup cottage cheese, 8 oz cream cheese and 1/4 cup sour cream. Grate 1 cup mozzarella cheese. Layer in lasagna pan as follows: 1/2 the lasagna noodles, the cream cheese mixture, remaining 1/2 of noodles, grated mozzarella cheese and pour meat sauce over. Bake at 350 for 30 to 45 minutes, until edges are bubbling.