Worlds Best Lasagna (Printable)

Comforting Italian classic featuring layers of pasta, meat sauce, ricotta, and melted cheese.

# What You'll Need:

→ 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 Make It:

01 - Preheat your oven to 375°F.
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 while breaking up the meat until fully browned, 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 well incorporated.
06 - Spread a layer of meat sauce on the bottom of a 9x13 inch baking dish.
07 - Place 4 lasagna sheets over the sauce, slightly overlapping.
08 - Spread half of the ricotta mixture over the noodles, top with one-third of the mozzarella, then add more meat sauce.
09 - Repeat the layering sequence: noodles, remaining ricotta mixture, mozzarella, and meat sauce.
10 - Finish with the last layer of noodles, remaining meat sauce, then top with remaining mozzarella and Parmesan cheese.
11 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
13 - Allow the lasagna to rest for at least 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • The uncooked noodles soak up all the sauce while baking, creating the most tender, flavorful layers without any pre-boiling hassle.
  • It feeds a crowd generously and actually tastes better the next day when all the flavors have melded together in the fridge.
  • You can assemble it hours ahead or even freeze it unbaked, making dinner gatherings completely stress-free.
  • The combination of three cheeses gives you creamy, stretchy, and sharp notes all in one bite.
02 -
  • Do not skip draining the meat or your lasagna will swim in grease and the noodles will turn soggy instead of tender.
  • Letting it rest after baking is not optional, cutting too soon turns it into a delicious but messy puddle on the plate.
  • If your marinara is too thick, thin it with a splash of water so the uncooked noodles have enough moisture to soften properly.
03 -
  • Use a sharp knife dipped in hot water to cut clean slices, wiping it between cuts keeps the layers intact and pretty.
  • If the edges start to brown too fast, tent the foil loosely over just the outer rim while the center finishes baking.
  • For an even richer flavor, let the assembled lasagna sit in the fridge overnight before baking so the noodles soak up the sauce.
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