Name: joanna gaines lasagna recipe
Prep time: 30 min
Cook time: 3 h 5 min
Total time: 3 h 35 min
Ingredients: 2 pounds ground chuck (80% lean); 1 ½ cups white onion, diced; 1 tablespoon garlic powder; 1 tablespoon Italian seasoning; 1 ½ teaspoons kosher salt; 1 teaspoon black pepper; 4 cans (14.5 ounces each) diced tomatoes (stewed or roasted), undrained; 4 cloves garlic, minced; ½ cup fresh basil leaves, torn; 1 block (8 ounces) cream cheese, softened; 8 ounces whole-milk ricotta cheese; 2 large eggs; 4 cups shredded mozzarella cheese, divided; 12 uncooked lasagna noodles

This rich, creamy joanna gaines lasagna recipe is made with a savory ground beef sauce, a unique blend of ricotta and cream cheese, and ready in about two hours. The hero moment arrives when you lift the heavy lid to reveal bubbling, golden cheese and perfectly tender noodles that cooked right in the sauce. I love how the unexpected addition of cream cheese adds a velvety texture you just do not get with ricotta alone.

Try More Dinner Recipes:

Jump to Recipe

🧡 Why You Will Love This Lasagna Recipe:

Deep, rich flavor in every bite: slow-cooked meat sauce, creamy cheese layers, and tender pasta create a perfectly balanced taste that feels warm and comforting
Perfect for family dinners or gatherings: this recipe makes a big, hearty dish that easily feeds a crowd and keeps everyone full and happy
Great for make-ahead meals: you can prepare it in advance, store it in the fridge, and bake when needed, saving time on busy days
Simple and budget-friendly ingredients: made with everyday items like pasta, ground meat, tomato sauce, and cheese, so no expensive shopping needed
Ultra cheesy and creamy texture: layers of melted mozzarella and soft ricotta create a smooth, gooey, and satisfying bite

🧅 Joanna Gaines Lasagna Ingredients

For the Meat Sauce:
2 pounds ground chuck (80% lean)
1 ½ cups white onion, diced
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 ½ teaspoons kosher salt
1 teaspoon black pepper
4 cans (14.5 ounces each) diced tomatoes (stewed or roasted), undrained
4 cloves garlic, minced
½ cup fresh basil leaves, torn
For the Cheese Filling:
1 block (8 ounces) cream cheese, softened to room temperature
8 ounces whole-milk ricotta cheese
2 large eggs
4 cups shredded mozzarella cheese, divided
12 uncooked lasagna noodles (standard, not oven-ready)

🥘 How To Make Joanna Gaines Lasagna

Make the Meat Sauce: In a large Dutch oven (at least 7-quart), heat the ground beef and onion over medium-high heat. Cook for about 6-8 minutes until the beef is browned and onions are soft, then drain the excess fat. Stir in the garlic powder, Italian seasoning, salt, and pepper.
Simmer the Sauce: Add the undrained diced tomatoes, minced fresh garlic, and torn basil to the pot. Use a wooden spoon to break up any large tomato chunks. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes to meld the flavors.
Prepare the Cheese Filling: While the sauce simmers, grab a large bowl and beat the softened cream cheese, ricotta, eggs, and 2 cups of the shredded mozzarella until well combined and smooth.
Assemble the Layers: Preheat your oven to 325°F. Remove two-thirds of the meat sauce from the pot and set it aside in a bowl, leaving a layer of sauce at the bottom. Break 4 uncooked lasagna noodles to fit the round pot and lay them over the sauce.
Continue Layering: Spread one-third of the cheese mixture over the noodles, followed by one-third of the reserved meat sauce. Repeat this layering process two more times (noodles, cheese, sauce).
Bake the Lasagna: Top the final layer with the remaining 2 cups of mozzarella cheese. Cover the Dutch oven with its lid and bake for 1 hour and 30 minutes. Uncover and bake for another 15 minutes until the cheese is browned and bubbly. Let it rest for 30 minutes before serving.

💡 Recipe Tips

Use Regular Noodles: Do not buy “oven-ready” noodles for this recipe. The liquid ratios are designed for standard dried lasagna noodles, which will absorb the tomato juices as they cook.
Room Temperature Cream Cheese: Make sure your cream cheese is completely soft before mixing. If it is cold, you will end up with lumps in your filling rather than a smooth, creamy layer.
Breaking the Noodles: Since you are likely using a round Dutch oven, you will need to snap the noodles to cover the surface. Do not worry about it looking perfect the cheese will hide the gaps.
Don’t Skip the Rest: This lasagna stays incredibly hot because of the heavy pot. Letting it stand for 30 minutes is crucial for the layers to set so you can cut clean slices.

🥙 What To Serve With Lasagna?

Since this lasagna dish is incredibly rich and heavy, a bright salad with arugula and a lemon vinaigrette is the perfect side to cut through the fat. You also cannot go wrong with warm garlic focaccia to sop up the extra tomato sauce left on the plate.

🎚 How To Store Leftovers Lasagna?

Store leftovers directly in the Dutch oven with the lid on, or transfer to an airtight container in the fridge for up to 5 days. This lasagna freezes well just wrap individual slices in foil and freeze for up to 3 months.

🥵 How To Reheat Leftover Lasagna?

You can reheat leftover lasagna in two easy ways. For best taste, use the oven: heat at 180°C (350°F), add a little water or sauce, cover with foil, and bake for about 20–30 minutes until hot. For a quick option, use the microwave: place a slice on a plate, add a little moisture, cover, and heat for 2–4 minutes. This keeps it soft and cheesy.

FAQs

Can I use a regular baking dish? Yes, if you don’t have a Dutch oven, you can assemble this in a 9×13 inch baking dish. Cover it tightly with foil to mimic the steam effect of the heavy lid.

Why is my lasagna soupy? This often happens if the noodles didn’t absorb enough liquid or you cut into it too soon. The 30-minute resting period is mandatory for the sauce to thicken up.

Can I add sausage? Absolutely. Swapping half of the ground beef for mild Italian sausage adds a wonderful fennel flavor and extra spice to the sauce.

More Dinner Recipes:

📊 Lasagna Nutrition Fact

Calories: 650 kcal
Total Fat: 38g
Saturated Fat: 18g
Cholesterol: 145mg
Sodium: 1100mg
Total Carbohydrate: 35g
Protein: 42g