Worlds Best Lasagna (Print Version)

Comforting Italian classic with pasta, meat sauce, and three cheeses baked to golden perfection.

# What You'll 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 - 1/4 cup fresh basil, chopped
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 375°F.
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. Cook, breaking up meat with a spoon, until fully browned, 8 to 10 minutes. Drain excess fat.
04 - Stir marinara sauce, salt, pepper, and basil into the meat mixture. Simmer for 10 minutes, stirring occasionally to blend flavors.
05 - In a mixing bowl, combine ricotta cheese and egg. Mix until smooth and well combined.
06 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
07 - Arrange 4 lasagna noodles in a single layer over the sauce, slightly overlapping at edges.
08 - Spread half of the ricotta mixture evenly over noodles. Sprinkle one-third of the mozzarella cheese over ricotta. Top with additional meat sauce.
09 - Repeat layering: 4 noodles, remaining ricotta mixture, half of remaining mozzarella, and meat sauce.
10 - Place final 4 noodles on top. Cover with remaining meat sauce, then top with remaining mozzarella and Parmesan cheese.
11 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and bake uncovered for 15 minutes until cheese is golden and bubbling.
13 - Remove from oven and allow lasagna to rest for at least 15 minutes before slicing. This allows layers to set properly.

# Additional Tips::

01 -
  • The layers meld together during baking into something greater than the sum of their parts.
  • It feeds a crowd without breaking a sweat, and everyone always asks for seconds.
  • Leftovers somehow taste even better the next day when all the flavors have mingled overnight.
  • You can assemble it hours ahead and just slide it in the oven when guests arrive.
02 -
  • Don't skip the resting time or your first slice will fall apart and look like a mess on the plate.
  • If your sauce is too thick, thin it with a splash of water so it can soak into the uncooked noodles properly.
  • Always cover with foil during the first bake or the top will burn before the inside is done.
03 -
  • Use a sharp knife dipped in hot water to slice clean portions without dragging the layers.
  • Let the meat sauce cool slightly before assembling so the noodles don't get soggy from too much heat.
  • If you want extra richness, add a few dollops of mascarpone to the ricotta mixture.
  • Always taste your sauce before layering and adjust the salt, it should be bold and flavorful.
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