Worlds Best Lasagna (Print View)

Comforting Italian classic with layers of pasta, meat sauce, ricotta, and melted cheese.

# What You'll Need:

→ Pasta & Cheese

01 - 12 sheets 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, 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 Prepare:

01 - Set oven to 375°F and allow 10 minutes for full preheating.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add ground beef and Italian sausage to the skillet. Break meat into small pieces and cook for 8 to 10 minutes until fully browned. Drain excess fat.
04 - Stir in marinara sauce, salt, pepper, and fresh basil. Reduce heat to low and simmer for 10 minutes 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 9 by 13 inch baking dish.
07 - Arrange 4 lasagna noodles on the sauce, slightly overlapping to cover the bottom evenly.
08 - Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese, then add more meat sauce.
09 - Add 4 more lasagna noodles, followed by the remaining ricotta mixture, another third of mozzarella, and more meat sauce.
10 - Place the final 4 noodles on top. Cover with remaining meat sauce, then sprinkle 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 the cheese is golden and bubbling at the edges.
13 - Remove from oven and let rest for at least 15 minutes before slicing. This allows the layers to set properly.

# Expert Advice:

01 -
  • It's forgiving enough that imperfect layers still turn into something magnificent and deeply satisfying.
  • The combination of beef and sausage creates a richness that tastes like hours of simmering even though it comes together quickly.
  • Unlike delicate pasta dishes, this one actually improves when made ahead, so you can breathe during dinner.
02 -
  • Resist the urge to skip the resting time; I learned this the hard way by serving half-melted lasagna that collapsed on the plate and tasted just as good but looked defeated.
  • The moment you drain the meat is when most people leave fat behind that makes the sauce greasy; use that spoon firmly against the pan to really press it out.
  • Your oven temperature matters tremendously; too hot and the cheese browns while the noodles stay firm, too cool and everything takes twice as long, so use an oven thermometer if you're unsure.
03 -
  • If your ricotta mixture looks dry, add a splash of the marinara sauce to loosen it; this prevents gaps where noodles show through between layers.
  • Low-moisture mozzarella is your secret weapon; it browns beautifully and doesn't weep watery liquid that floods your dish and makes noodles soggy.
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