Worlds Best Lasagna (Printable version)

A comforting Italian classic featuring layers of tender pasta, rich meat sauce, creamy ricotta, and bubbling cheese.

# What You'll Need:

→ Pasta & Cheese

01 - 12 lasagna noodles, uncooked
02 - 15 ounces ricotta cheese
03 - 1 large egg
04 - 4 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese

→ Meat Sauce

06 - 1 pound ground beef, lean
07 - 1 pound 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 your oven to 375 degrees Fahrenheit.
02 - In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant, approximately 1 minute.
03 - Add ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a spatula, until completely browned, approximately 8 to 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. Mix until smooth and uniform.
06 - Spread a layer of meat sauce on the bottom of a 9 by 13 inch baking dish.
07 - Arrange 4 lasagna noodles over the sauce, slightly overlapping.
08 - Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese, followed by additional meat sauce.
09 - Repeat the layering sequence: noodles, remaining ricotta mixture, remaining mozzarella, and meat sauce.
10 - Place the final layer of lasagna noodles on top. Cover with remaining meat sauce, then top with remaining mozzarella and Parmesan cheese.
11 - Cover the dish tightly with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake an additional 15 minutes until cheese is golden and bubbling.
13 - Remove from oven and let the lasagna rest for at least 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • Every bite has that perfect ratio of pasta, meat, and melted cheese that makes you want to close your eyes and savor it.
  • It feeds a crowd without any fuss, and somehow tastes even better the next day.
  • The layers look impressive when you slice into them, like you spent all day in the kitchen even though most of the work is just stacking.
  • Leftovers freeze beautifully, so you can pull out a homemade dinner on a night when cooking feels impossible.
02 -
  • Don't skip the resting time after baking—cutting into it too soon turns the whole thing into a saucy landslide.
  • If your noodles poke out over the edges, tuck them under or trim them before baking so they don't turn into hard, crispy edges.
  • Covering tightly with foil is crucial for cooking the uncooked noodles through, so press it down snugly around the dish.
03 -
  • Let your meat sauce cool slightly before layering so it doesn't melt the cheese prematurely and turn everything soupy.
  • Use a sharp knife dipped in hot water to slice clean portions without dragging all the layers apart.
  • If you're making this ahead, assemble it completely, cover tightly, and refrigerate up to 24 hours before baking—just add 10 extra minutes to the covered baking time.
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