World's Best Lasagna (Print Version)

Layers of tender pasta, rich meat sauce, creamy ricotta, and bubbling cheese create this Italian classic.

# What to Use:

→ 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, 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 (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 while breaking up the meat until fully browned, 8-10 minutes. Drain excess fat.
04 - Stir in marinara sauce, salt, pepper, and chopped basil. Simmer for 10 minutes to blend flavors.
05 - In a mixing bowl, combine ricotta cheese and egg. Mix 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 over the sauce with slight overlap.
08 - Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese, then additional meat sauce.
09 - Repeat layering: noodles, remaining ricotta mixture, another third of mozzarella, and meat sauce.
10 - Top with final noodle layer, remaining meat sauce, then finish with remaining mozzarella and Parmesan cheese.
11 - Cover 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 - Allow lasagna to rest for at least 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • Every layer carries flavor, so each forkful feels intentional and satisfying.
  • It feeds a crowd without you hovering over the stove during the meal.
  • Leftovers taste even better the next day after the flavors settle overnight.
  • You can prep it ahead and bake it later, which saves you on busy evenings.
02 -
  • Uncooked noodles need enough sauce to soften, so don't skimp on the marinara or they'll come out crunchy.
  • Draining the meat properly keeps your lasagna from sitting in a pool of grease.
  • Resting time isn't optional, it's the secret to clean, pretty slices that don't collapse on the plate.
03 -
  • Use a sharp knife dipped in hot water to cut clean slices without dragging the layers.
  • If the top browns too fast, tent it loosely with foil for the last few minutes.
  • Taste your meat sauce before layering and adjust the seasoning, it's your last chance to get it right.
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