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“This is my mom's recipe. I think that she got it off the side of a lasagna box and then changed it a little. It's the best lasagna EVER. You can use oven ready lasagna noodles if you want, it saves a lot of time. (I always thought cooking the noodles was the hardest part because they fall apart.)”
1hr 30mins

Ingredients Nutrition


  1. In a large skillet, brown ground beef and chopped onion in olive oil.
  2. Pour the can of tomatoes with juice into a two cup measuring cup and add enough red wine to fill the cup to the two cup line.
  3. Add the tomatoes, wine, tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano to the skillet. Stir.
  4. Simmer uncovered for 30 minutes, stirring occasionally.
  5. If you're using regular lasagna noodles, cook and drain them. If you're using the oven ready ones, go to the next step.
  6. Spread 3/4 cup sauce in a 9x13 pan.
  7. Add a layer of noodles, then layer with sauce, ricotta, mozzerella, and parmesan.
  8. Repeat layers until you get to your last set of noodles.
  9. End with sauce, mozzerella, and parmesan.
  10. If you're using regular noodles, bake uncovered at 350 degrees for 40 to 50 minutes.
  11. If you're using oven ready noodles, cover with foil and bake at 375 degrees for 30 minutes, then uncover and bake another 10 to 15 minutes.
  12. Let stand 10 minutes before cutting and serving.

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