Grammy's Kitchen · Lasagna · The BEST Lasagna!
One of 36 lasagna recipes we measured
It ranks #4 of 36 for cheese intensity among the lasagna recipes we compared. 66 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| cheese | 468% | 117% |
| dairy | 0% | 2% |
| fat | 0% | 2% |
| egg | 17% | 6% |
| salt | 2% | 1% |
| aromatics | 72% | 19% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.4 | 0.4 |
| stretch idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds ground Italian sausage (or you can do half sausage + half ground beef) |
| 150 g | 1 medium white or yellow onion (peeled and diced) |
| 18 g | 6 large garlic cloves (peeled and minced) |
| 49 g | 3 tablespoons tomato paste |
| 1 g | 1/2 teaspoon crushed red pepper flakes |
| 118 g | 1/2 cup dry red wine (or beef stock) |
| 1276 g | 3 (15-ounce) cans whole tomatoes* (drained) |
| 1/2 cup diced roasted red peppers | |
| 2 g | 2 teaspoons dried oregano |
| 1 g | 1 bay leaf |
| 6 g | 1 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon freshly-cracked black pepper |
| 850 g | 2 (15-ounce) containers ricotta cheese (part-skim or whole milk) |
| 100 g | 1 cup freshly-grated Parmesan cheese |
| 100 g | 1 cup tightly-packed fresh basil leaves (roughly chopped) |
| 50 g | 1 egg |
| 454 g | 4 cups (1 pound) shredded mozzarella |
| 300 g | 15 no-boil lasagna noodles (or however many needed to make three layers in your pan*) |
| optional toppings: extra basil (Parmesan cheese and/or crushed red pepper flakes) |
Method: 10 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The most sturdy lasagna while being cut and forked with perfect moisture I EVER had. And i cooked it 🥲 I didn’t have Oregano or Thyme to substitute so i used sage from my garden. Also used more ricotta almost an entire 48oz… i added ground beef and cooked extr” — a cook, 5.0★
“This IS the best lasagna!! I love to cook, and don’t mind a recipe being a little extra work if it is worth it. I added extra tomato products (crushed fire roasted tomatoes and a small can of tom. paste) to my sauce, which is good bc I feel like I would have r” — a cook, 5.0★