Worlds Best Lasagna (Print page)

Comforting Italian classic with tender pasta layers, rich meat sauce, creamy ricotta, and golden bubbly cheese.

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

# Directions:

01 - Preheat oven to 375°F
02 - Heat olive oil in large skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute
03 - Add ground beef and Italian sausage to skillet. Cook while breaking up meat until browned, 8-10 minutes. Drain excess fat
04 - Stir in marinara sauce, salt, pepper, and fresh basil. Simmer for 10 minutes to develop flavors
05 - Combine ricotta cheese and egg in mixing bowl. Mix until smooth consistency is achieved
06 - Spread layer of meat sauce on bottom of 9x13 inch baking dish
07 - Arrange 4 sheets lasagna noodles with slight overlap over meat sauce
08 - Spread half of ricotta mixture over noodles. Top with one third of mozzarella cheese, then additional meat sauce
09 - Repeat layering sequence: noodles, ricotta mixture, mozzarella cheese, meat sauce
10 - Finish with final noodle layer, 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 additional 15 minutes until cheese is golden and bubbly
13 - Allow lasagna to rest for minimum 15 minutes before slicing and serving

# Expert Advice:

01 -
  • Every layer tastes like effort and love, but the actual work is simpler than it looks.
  • It feeds a crowd without you hovering over the stove during the meal.
  • Leftovers somehow taste even better the next day, which means less cooking and more enjoying.
  • The bubbling cheese on top creates that perfect crispy-edged bite everyone fights over.
02 -
  • Do not skip the resting time, I learned this the hard way when my first lasagna oozed across every plate like lava.
  • If your sauce looks too thick, add a splash of water or wine before layering, dry noodles need moisture to soften properly.
  • Press down gently on each noodle layer as you build, it helps everything compact and prevents air pockets that can cause uneven cooking.
03 -
  • If you are assembling ahead, cover and refrigerate the unbaked lasagna for up to 24 hours, just add 10 extra minutes to the covered baking time.
  • Use a sharp serrated knife to slice through the layers cleanly, wiping the blade between cuts keeps each piece tidy.
  • Double the recipe and freeze one unbaked, it is the ultimate gift for a friend going through a busy season or a new parent who needs one less thing to worry about.
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