World's Best Lasagna (Printable)

Layers of tender pasta, rich meat sauce, creamy ricotta, and golden bubbling cheese—Italian comfort at its finest.

# What You 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 - ¼ cup fresh basil, chopped
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper

# How To Make It:

01 - Preheat oven to 375°F (190°C).
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 apart the meat with a spoon, until completely browned, 8-10 minutes. Drain excess fat.
04 - Stir in marinara sauce, salt, pepper, and chopped basil. Simmer for 10 minutes to meld flavors.
05 - In a mixing bowl, combine ricotta cheese and egg. Stir until smooth consistency is achieved.
06 - Spread a 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, overlapping slightly.
08 - Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese, then add additional meat sauce.
09 - Layer 4 more noodles, remaining ricotta mixture, another third of mozzarella, and additional meat sauce.
10 - Arrange final 4 noodles on top. Cover with remaining meat sauce, then top with remaining mozzarella and Parmesan cheese.
11 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
13 - Remove from oven and let rest for at least 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The uncooked noodles soak up all the sauce flavor while baking, creating tender layers without the hassle of boiling and draining.
  • Leftovers taste even better the next day when all the flavors have had time to marry together in the fridge.
  • One pan feeds a crowd or gives you easy weeknight dinners for days.
  • The combination of three cheeses creates that perfect stretch and creamy bite in every forkful.
02 -
  • Don't skip the resting time after baking, cutting into it too early makes everything slide apart into a saucy mess on the plate.
  • If your sauce seems thick, add a splash of water before assembling, the noodles need moisture to cook through properly.
  • Covering tightly with foil is crucial, any gaps let steam escape and you'll end up with crunchy noodle edges.
03 -
  • Shred your own mozzarella from a block, the pre-shredded stuff has anti-caking agents that prevent it from melting into that perfect gooey layer.
  • Taste your meat sauce before assembling and adjust the seasoning, this is your last chance to get it right.
  • If the top is browning too fast, tent it loosely with foil during the final uncovered bake.
  • Use a metal spatula to cut and serve, it slides under the layers better than plastic and keeps your slices intact.
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