Worlds Best Lasagna (Printable)

Comforting Italian classic with tender pasta noodles layered between rich meat sauce and creamy cheeses.

# 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 - 1/4 cup fresh basil, chopped
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

# Directions:

01 - Set oven to 375°F and allow to reach full temperature.
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 while breaking up meat until fully browned, 8-10 minutes. Drain excess fat.
04 - Stir marinara sauce, salt, pepper, and basil into meat mixture. Simmer for 10 minutes to meld flavors.
05 - In mixing bowl, combine ricotta cheese and egg. Blend until smooth consistency is achieved.
06 - Spread thin layer of meat sauce on bottom of 9x13 inch baking dish.
07 - Arrange 4 lasagna sheets in slightly overlapping pattern over sauce.
08 - Spread half of ricotta mixture over noodles. Top with one-third of mozzarella cheese, followed by additional meat sauce.
09 - Repeat layering sequence: noodles, remaining ricotta mixture, one-third mozzarella, meat sauce.
10 - Top with final layer of noodles, remaining meat sauce, remaining mozzarella, and Parmesan cheese.
11 - Cover dish tightly with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake additional 15 minutes until cheese achieves golden, bubbly appearance.
13 - Allow lasagna to rest uncovered for minimum 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The uncooked noodles soak up all the sauce as they bake, creating the most tender, flavorful layers without the hassle of boiling water.
  • It feeds a crowd generously and actually tastes better the next day when all the flavors have melded together overnight.
  • You can assemble it completely in the morning, refrigerate it, and just slide it in the oven when guests arrive.
02 -
  • Do not skip the resting time after baking. I once served it immediately and ended up with soup on a plate, all the cheese and sauce just ran everywhere.
  • If your sauce seems too thick, add a splash of water before layering. the noodles need moisture to cook properly, and a dry sauce will leave them crunchy in spots.
03 -
  • Use a sharp serrated knife to slice through the layers cleanly, wiping the blade between cuts for the neatest presentation.
  • If the edges start to brown too quickly, tent just the outer rim with strips of foil while leaving the center exposed to finish bubbling.
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