Worlds Best Lasagna (Printable Version)

Layers of tender pasta, savory meat sauce, and three cheeses create this comforting Italian favorite.

# What You’ll 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

# Method:

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 while breaking up meat until fully browned, 8 to 10 minutes. Drain excess fat.
04 - Stir marinara sauce, salt, pepper, and chopped basil into meat mixture. Simmer for 10 minutes to blend flavors.
05 - Combine ricotta cheese and egg in mixing bowl. Mix until smooth consistency is achieved.
06 - Spread thin layer of meat sauce on bottom of 9x13 inch baking dish.
07 - Place 4 lasagna noodles in single layer, slightly overlapping to cover sauce.
08 - Spread half of ricotta mixture over noodles. Top with one-third of mozzarella cheese, then additional meat sauce.
09 - Repeat layering sequence: noodles, remaining ricotta mixture, one-third mozzarella, meat sauce.
10 - Place final noodle layer, spread remaining meat sauce, then top with remaining mozzarella and Parmesan cheese.
11 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and bake additional 15 minutes until cheese becomes golden and bubbly.
13 - Remove from oven and allow lasagna to rest for minimum 15 minutes before slicing and serving.

# Expert Hints:

01 -
  • It actually tastes better when you use uncooked noodles—they absorb the sauce and become tender without turning mushy.
  • You can assemble it hours ahead and bake it when guests arrive, which means less stress and more time to enjoy company.
  • Leftovers freeze beautifully, so you're really making two dinners at once.
02 -
  • Don't skip the resting time—I learned this the hard way by cutting too early and ending up with a beautiful but crumbly mess on the plate.
  • Uncooked noodles only work if your sauce is wet enough; if yours seems thick, thin it slightly with a splash of water before layering.
03 -
  • Make it the morning of and refrigerate until dinner—cold lasagna actually layers more neatly, and it comes out more evenly cooked.
  • If you want to sneak in vegetables, sauté spinach or mushrooms and add them to the ricotta mixture; they add moisture without overwhelming the dish.
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