Worlds Best Lasagna (Printable)

Comforting Italian classic with tender pasta, meat sauce, ricotta, and golden melted cheese

# What You Need:

→ Pasta & Cheese

01 - 12 lasagna noodles, uncooked
02 - 15 oz ricotta cheese
03 - 1 large egg
04 - 4 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese

→ Meat Sauce

06 - 1 lb ground beef, lean
07 - 1 lb Italian sausage, sweet or spicy, casing removed
08 - 4 cups marinara sauce
09 - 4 cloves garlic, minced
10 - 2 tablespoons olive oil
11 - ¼ cup fresh basil, chopped
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper

# Directions:

01 - Set oven temperature to 375°F and allow to preheat fully.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute.
03 - Add ground beef and Italian sausage to the skillet, breaking up the meat with a spoon. Cook until fully browned, 8 to 10 minutes. Drain excess fat using a slotted spoon.
04 - Stir in marinara sauce, salt, pepper, and chopped basil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - In a mixing bowl, combine ricotta cheese and egg. Stir until achieving a smooth, uniform consistency.
06 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish, covering the entire surface.
07 - Arrange 4 lasagna noodles over the sauce, slightly overlapping to ensure full coverage.
08 - Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the mozzarella cheese, then add another layer of meat sauce.
09 - Repeat the layering sequence: arrange 4 noodles, spread remaining ricotta mixture, add another third of mozzarella, then meat sauce.
10 - Top with the final 4 noodles, remaining meat sauce, remaining mozzarella, and Parmesan cheese.
11 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and bake for an additional 15 minutes until cheese is golden brown and bubbling at the edges.
13 - Remove from oven and allow lasagna to rest undisturbed for at least 15 minutes. This allows the layers to set and makes slicing cleaner.

# Expert Hints:

01 -
  • The layers meld together during baking, creating pockets of creamy, savory goodness in every forkful.
  • It feeds a crowd without stress, and tastes even better the next day when the flavors have settled.
  • You can prep it ahead, cover it, and slide it in the oven when guests arrive.
  • Leftovers freeze beautifully, giving you a homemade meal on nights you don't feel like cooking.
02 -
  • Don't skip the resting time; cutting into hot lasagna makes it fall apart and the cheese runs everywhere.
  • If your sauce looks too thick, add a splash of water or broth before layering so the noodles have enough moisture to soften.
  • Cover the edges of the dish with foil if they start browning too fast, especially if your oven runs hot.
03 -
  • Use a metal spatula to cut clean slices, wiping it between cuts so the layers don't smear.
  • If you're doubling the recipe, bake both pans on the center rack and rotate them halfway through for even browning.
  • Taste your meat sauce before layering and adjust the salt; underseasoned sauce makes bland lasagna.
  • Let the ricotta come to room temperature before mixing so it spreads more easily.
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