Tammy's  Favorite Lasagna

Tammy's Favorite Lasagna

12 Reviews 1 Pic
  • Prep

    2 h
  • Cook

    1 h
  • Ready In

    3 h
Recipe by  Tammy

“This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
  2. Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
  3. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
  4. In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
  5. Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.

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Reviews (12)

Rate This Recipe
Claus B Menzies

Claus B Menzies

I always add in a tablespoon of flour after it's simmered awhile to make the white sauce a little thicker. Also, on top I add in either swiss, havarti or cheddar cheese on top... mmmmm (underneath is moz cheese as the recipe states)

Cathy Chase

Cathy Chase

This was a very yummy lasagna. I used italian sausage instead of ground beef. It was a perfect dish to make on a cool weekend and the house smelled great will it was cooking and cooling. I will make this dish again!

Clarissa Neiding

Clarissa Neiding

this was a great lasagna. The white sauce sets it apart from others and makes it creamy and delicious. I used a pound of ground turkey (I always use this instead of red meat) and a pound of italian turkey sausage. I think the red sauce would be a little bland without some sausage. I didn't realize I was out of eggs so I left it out of the white sauce and it was still fine, not missed. My family loved this. The kids ate it right up. I will make this my new standard recipe.

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Amount Per Serving (8 total)

  • Calories
  • 1069 cal
  • 53%
  • Fat
  • 62.5 g
  • 96%
  • Carbs
  • 69.1 g
  • 22%
  • Protein
  • 59.6 g
  • 119%
  • Cholesterol
  • 183 mg
  • 61%
  • Sodium
  • 2629 mg
  • 105%

Based on a 2,000 calorie diet



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Easy Lasagna II


next recipe:

Restaurant Style Lasagna