My Family's Italian Lasagna Recipe


POV: You decided to no longer gate keep your family’s coveted lasagna recipe. So many of you all request for a lighter lasagna recipe that’s still rich in flavor, and that day has come! This lasagna recipe has everything we love from tender pasta to a creamy white sauce and a rich meat sauce that all comes together in under an under.

Featuring Vahdam India's NEW single-origin spices that are freshly packed/sealed for the most fragrant aromas and flavors!

How to make lasagna in 5 simple steps:

  1. Make the meat sauce. You can either slow cook it for a finer texture and richer flavor, or cook quickly. Either is delicious!
  2. Make the creamy white sauce.
  3. Cook the lasagna noodles until al dente. Drain and rinse in cold water.
  4. Layer the lasagna with the two sauces, noodles, and extra shredded mozzarella.
  5. Bake covered 20 minutes then uncovered another 20-30 minutes to enjoy!

What is Vahdam Spices?

Vahdam Spices is on mission to bring you the purest, freshest single-origin spices from India, straight from the source! Handpicked spices by farmers much like it was centuries ago.

Vahdam Spices are sealed fresh at the source to retain all of their purity, freshness, potency, and essential oils. And let me be the first to say, you WILL notice a difference in their spices versus other store bought spices!

What does "single origin spices" mean? Why is it important?

When you are not buying "single origin spices," you are getting a blend of spices. And the more you mix the spice, the less pure it becomes. It loses both quality and flavor.

When you use single-origin spices, you are experiencing one particular taste at its purest form that is unique to the particular environment it's sourced from!

Use code LAUREN10 for 10% off your online orders with Vahdam Spices!

Where can I find Vahdam Spices?

You can check out their website to shop here!

Can I make ahead lasagna?

Yes, you can make lasagna ahead of time! I recommend cooking it and letting it cool completely before you cover tightly with foil or plastic wrap. When ready to serve, cook it for 30 minutes covered and another 15-20 minutes uncovered at 350F. You want it warmed through, that's the only goal here! 😉

How to store leftover lasagna?

Let the lasagna cook until room temperature (barely warm) then transfer to an airtight container and place in the fridge for up to 3-4 days. You can also freeze lasagna in a freezer-safe bag for up 2 months.

Why is my lasagna watery?

A "soupy" lasagna is usually the result of wet noodles that were not drained properly or lasagna layered with too much "thin" sauce.

To avoid this, I recommend draining the noodles, then transferring them to a new plate to make sure no water is pooling at the bottom of the bowl. Another option is if you see the meat sauce being too thin, either add a little flour until thickened or remove some excess liquids before layering the lasagna.

What to serve with lasagna?

Use code LAUREN10 for 10% off your online orders with Vahdam Spices!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

My Family's Italian Lasagna Recipe

This lasagna recipe has everything we love from tender pasta to a creamy white sauce and a rich meat sauce that all comes together in under an under.



Servings: 8-10

For the Meat Sauce:

  • 1 tbsp. Olive Oil
  • 1 cup Carrots, finely chopped
  • 1 cup Celery, finely chopped
  • 2 lb. Ground Bison or Lean Ground Beef (or 1 lb. Ground Beef and 1 lb. Italian Ground Sausage)
  • 1/4 cup Tomato Paste
  • 24 oz Tomato Passata
  • 1 cup Red Wine
  • 2 tsp. EACH: Vahdam Onion Powder, Vahdam Garlic Powder
  • 1 tsp. EACH: Vahdam Himalayan Pink Salt, Vahdam Black Pepper Powder

For the Creamy White Sauce:

  • 5 tbsp. Butter
  • 5 tbsp. Flour
  • 4 cups Whole Milk
  • 1 tsp. Vahdam Cinnamon Powder
  • 1 cup Freshly Grated Parmesan
  • 1/2 cup Shredded Mozzarella

To Assemble:

  • 12-14 Lasagna Noodles, cooked to al dente
  • 1 cup Shredded Mozzarella
  • 1/4 cup Freshly Grated Parmesan, for serving
  • 1/4 cup Fresh Basil, chopped, for serving


For the Meat Sauce:

  1. Add the olive oil to a large pan over medium high heat. Add the finely chopped carrots and celery to cook until tender, about 3-4 minutes.
  2. Add the ground beef to brown in larger chunks for 3-4 minutes, then break up the meat using a wooden spoon into fine pieces.
  3. Add the tomato paste and stir until well-incorporated.
  4. Add the remaining ingredients and stir to combine. Reduce heat to a simmer and cover to cook for 40 minutes to 1 hour, until the beef is fully cooked. If needed, use a spatula or wooden spoon to break up the meat again into fine pieces.

TIP: If you do not have the time to slow cook the meat sauce, you can simply continue cookingthe meat until fully cooked, breaking up with a wooden spoon until fine texture. Following the next steps the same except you will only simmer for 10 minutes.

For the Creamy White Sauce:

  1. In a large saucepan over medium high heat, add the butter. Once melted, whisk in the flour until a paste-like texture.
  2. Stir in the cinnamon powder.
  3. While whisking, gradually pour in the milk.
  4. Stir in the parmesan and mozzarella. Bring the mixture to a boil, then reduce to simmer for 5 minutes.

To Assemble:

  1. Preheat oven to 350F.
  2. In a large baking dish (about 8"x11"), add a large spoonful of the meat sauce to the bottom. Spread out evenly. Add a layer of the cooked lasagna noodles. Add a layer of the meat sauce followed by a layer of the creamy white sauce. Continue to repeat the layers ending with a layer of the creamy white sauce over the noodles.
  3. Top with the remaining 1 cup shredded mozzarella.
  4. Cover to cook 20 minutes, then uncover to cook an additional 20-30 minutes, until the top is golden brown. Broil 1-3 minutes at the end for a golden brown, crispy cheese topping.
  5. Let cool fro 10 minutes before serving warm with fresh basil and grated parmesan!

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