World's Best Lasagna (Printable Version)

Layers of pasta, savory meat sauce, ricotta, and melted mozzarella create this Italian comfort classic.

# Components:

→ 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, sweet or spicy, 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 - 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 to 10 minutes. Drain excess fat.
04 - Stir in marinara sauce, salt, pepper, and fresh basil. Simmer for 10 minutes to allow flavors to meld.
05 - In a mixing bowl, combine ricotta cheese and egg. Mix until smooth and well incorporated.
06 - Spread a layer of meat sauce on the bottom of a 9x13 inch baking dish.
07 - Arrange 4 sheets of uncooked 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 layering: noodles, remaining ricotta mixture, one-third mozzarella, and meat sauce.
10 - Place the last layer of noodles on top. Cover with remaining meat sauce, followed by remaining mozzarella and Parmesan cheese.
11 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and bake for an additional 15 minutes until cheese is golden and bubbling.
13 - Remove from oven and allow lasagna to rest for at least 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • It feeds a crowd without requiring you to stand over the stove for hours.
  • The uncooked noodles soak up all the sauce and become impossibly tender.
  • Leftovers taste even better the next day when everything has melded together.
  • You can assemble it ahead and bake it when guests arrive.
02 -
  • Do not skip the resting time, cutting too early will cause all the layers to slide apart and you'll lose that perfect slice.
  • If your sauce seems too thick, add a splash of water or wine before layering so the noodles have enough moisture to cook through.
  • Always cover tightly with foil for the first bake, or the edges will dry out and the noodles won't soften properly.
03 -
  • Press the layers gently with a spatula as you build them, it helps everything meld and prevents air pockets.
  • If the top is browning too fast, tent it loosely with foil during the final uncovered bake.
  • Use a metal spatula to serve, it slides under the layers more cleanly than plastic or silicone.
  • For extra richness, brush the top with a little melted butter mixed with garlic before the final bake.
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