World’s Best Lasagna

Why You’ll Love This Recipe

I love this recipe because it’s everything a lasagna should be: flavorful, filling, and comforting. The meat sauce, made with both sweet Italian sausage and ground beef, has incredible depth and richness. The blend of mozzarella, ricotta, and Parmesan cheeses creates the perfect balance of creaminess and texture. It’s a labor of love that’s sure to impress friends and family and is guaranteed to become a staple in my recipe collection!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat Sauce:

• 1 pound sweet Italian sausage

• ¾ pound lean ground beef

• ½ cup minced onion

• 2 cloves garlic, crushed

• 1 (28 ounce) can crushed tomatoes

• 2 (6.5 ounce) cans canned tomato sauce

• 2 (6 ounce) cans tomato paste

• ½ cup water

• 2 tablespoons white sugar

• 4 tablespoons chopped fresh parsley, divided

• 1 ½ teaspoons dried basil leaves

• 1 ½ teaspoons salt, divided, or to taste

• 1 teaspoon Italian seasoning

• ½ teaspoon fennel seeds

• ¼ teaspoon ground black pepper

For the Layers:

• 12 lasagna noodles

• 16 ounces ricotta cheese

• 1 egg

• ¾ pound mozzarella cheese, sliced

• ¾ cup grated Parmesan cheese

Directions

1. Prepare the Meat Sauce:
   In a Dutch oven, I cook the sweet Italian sausage, ground beef, onion, and garlic over medium heat until the meat is well browned. Then, I stir in the crushed tomatoes, tomato sauce, tomato paste, and water. I season the sauce with sugar, 2 tablespoons of parsley, dried basil, 1 teaspoon of salt, Italian seasoning, fennel seeds, and black pepper. I cover the sauce and let it simmer for about 1 ½ hours, stirring occasionally.

2. Cook the Noodles:
   While the sauce is simmering, I bring a large pot of lightly salted water to a boil. I cook the lasagna noodles in the boiling water for 8 to 10 minutes. After cooking, I drain the noodles and rinse them with cold water to stop the cooking process.

3. Prepare the Ricotta Mixture:
   In a mixing bowl, I combine the ricotta cheese with the egg, the remaining 2 tablespoons of parsley, and ½ teaspoon of salt. I stir everything together until well mixed.

4. Preheat the Oven:
   I preheat my oven to 375°F (190°C).

5. Assemble the Lasagna:
   To assemble, I spread 1 ½ cups of the meat sauce on the bottom of a 9×13-inch baking dish. Then, I arrange 6 lasagna noodles lengthwise over the meat sauce, overlapping slightly. I spread half of the ricotta cheese mixture over the noodles, then top with 1/3 of the mozzarella cheese slices. I spoon 1 ½ cups of the meat sauce over the mozzarella and sprinkle with ¼ cup of Parmesan cheese. I repeat the layering process, finishing with the remaining mozzarella and Parmesan cheese.

6. Bake:
   I cover the lasagna with foil (making sure the foil doesn’t touch the cheese to prevent sticking), and bake it in the preheated oven for 25 minutes. After 25 minutes, I remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbly.

7. Rest and Serve:
   Once the lasagna is out of the oven, I let it rest for about 15 minutes before serving to allow the layers to set. This makes cutting and serving much easier.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 3 hours 15 minutes

Variations

• Add Vegetables: For a vegetarian version, I can skip the meat and use vegetables like spinach, zucchini, or mushrooms in place of the sausage and beef.

• Use Different Meats: If I want to switch things up, I can use ground turkey, chicken, or even lamb for a different flavor.

• Extra Cheese: I can add more cheese to the layers, like provolone or fontina, for an extra cheesy lasagna.

• Make Ahead: I can assemble the lasagna the night before and store it in the fridge, then bake it the next day.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, I can cover the lasagna with foil and bake at 350°F for about 30 minutes until heated through. Alternatively, I can microwave individual portions, but the texture of the noodles won’t be as perfect as when baked.

FAQs

Can I freeze this lasagna?

Yes! If I want to freeze it, I can assemble the lasagna in a foil baking dish, cover it tightly with plastic wrap and foil, and freeze it for up to 3 months. To reheat, I let it thaw in the fridge overnight, then bake as usual.

Can I make this without ricotta cheese?

Yes, I can substitute ricotta with cottage cheese or mascarpone for a slightly different texture. Some people also use béchamel sauce for a creamier lasagna.

Can I add more vegetables?

Absolutely! If I want to add more veggies, I can throw in some spinach, bell peppers, or mushrooms, either in the sauce or as a layer.

How do I know when the lasagna is done?

The lasagna is done when the top is golden brown and bubbly, and a knife or toothpick inserted into the center comes out hot. If the noodles are soft and the sauce is thickened, it’s good to go.

Can I use no-boil noodles?

Yes, I can use no-boil noodles, which will save time. Just be sure to add a little extra sauce to ensure the noodles cook properly in the oven.

Conclusion

This “World’s Best Lasagna” truly lives up to its name. The layers of savory meat sauce, creamy ricotta, and gooey mozzarella cheese are perfectly balanced in every bite. Although the recipe takes some time to prepare, it’s totally worth the effort. Whether it’s for a family dinner or a special occasion, this lasagna is sure to be a favorite every time!

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