Worlds Best Lasagna (Printable)

Comforting Italian classic with tender pasta layers, rich meat sauce, creamy ricotta, and golden bubbling 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 - ¼ cup fresh basil, chopped
12 - 1 teaspoon salt
13 - ½ 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, breaking up meat with spoon, until fully browned, 8-10 minutes. Drain excess fat.
04 - Stir in marinara sauce, salt, pepper, and basil. Simmer for 10 minutes to meld flavors.
05 - In mixing bowl, combine ricotta cheese and egg. Stir until smooth and uniform.
06 - Spread thin layer of meat sauce on bottom of 9x13 inch baking dish. Arrange 4 lasagna noodle sheets in slightly overlapping pattern.
07 - Spread half of ricotta mixture over noodles. Top with one-third of mozzarella cheese, then additional meat sauce.
08 - Add 4 noodle sheets, remaining ricotta mixture, another third of mozzarella, and remaining meat sauce.
09 - Place final 4 noodle sheets on top. Cover with remaining meat sauce, remaining mozzarella, and Parmesan cheese.
10 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
11 - Remove foil and bake additional 15 minutes until cheese is golden and bubbling.
12 - Remove from oven and allow lasagna to rest for minimum 15 minutes before slicing and serving.

# Expert Hints:

01 -
  • Every single layer tastes distinct yet somehow unified, like a choir where you can hear each voice.
  • It feeds a crowd without making you feel like you spent all day in the kitchen.
  • Leftovers taste even better the next day when all the flavors have really settled in.
  • You can prep it ahead and just slide it in the oven when company arrives.
02 -
  • Do not skip the resting time or your first slice will slide apart into a saucy puddle on the plate.
  • If your noodles poke out from the edges, tuck them under or they'll bake into hard, crunchy bits.
  • Drain the meat well; excess grease will make your lasagna oily and unappetizing.
  • Covering with foil is essential for the first bake or the top will brown before the noodles cook through.
03 -
  • Use a sharp serrated knife to cut clean slices, wiping the blade between cuts so each piece looks picture perfect.
  • If you have time, let your meat sauce cool slightly before assembling; it makes layering less messy and the noodles won't slide around.
  • A little extra Parmesan on top during the last five minutes of baking creates an irresistible golden crust.
  • Serve with a simple green salad and crusty bread to balance all that rich, cheesy goodness.
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