Worlds Best Lasagna (Printable Version)

Classic Italian layers of pasta, seasoned meat sauce, and three cheeses baked until golden and bubbly

# What You 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 - ¼ cup fresh basil, chopped
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper

# How-To Steps:

01 - Set oven to 375°F and allow to reach temperature.
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 with a spoon until fully browned, 8-10 minutes. Drain excess fat.
04 - Stir in marinara sauce, salt, black 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 fully incorporated.
06 - Spread a thin layer of meat sauce across the bottom of a 9x13 inch baking dish.
07 - Arrange 4 lasagna noodles in a single layer over the sauce, slightly overlapping.
08 - Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the mozzarella cheese, then add another layer of meat sauce.
09 - Repeat the sequence: arrange 4 noodles, spread remaining ricotta mixture, top with half of remaining mozzarella, add meat sauce layer.
10 - Finish with the final layer of 4 noodles, remaining meat sauce, then remaining mozzarella and Parmesan cheese on top.
11 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
12 - Remove foil and bake an additional 15 minutes until the cheese is golden and bubbling.
13 - Remove from oven and allow to rest for at least 15 minutes before slicing. This helps the layers set properly.

# Expert Tips:

01 -
  • It holds together beautifully when you slice it, no soupy mess on the plate.
  • The ricotta stays creamy and never gets grainy, even after reheating.
  • You can assemble it in the morning and bake it that night without any loss of flavor.
  • Leftovers taste even better the next day once all the layers have really melded together.
02 -
  • If you skip the resting time, your first slice will be a hot, delicious mess, I learned this the hard way at a dinner party.
  • Covering it with foil prevents the top from burning before the inside is fully cooked through.
  • Draining the meat is non-negotiable, or you'll end up with a greasy layer floating on top.
  • Using uncooked noodles means you need enough sauce to hydrate them, don't skimp on the sauce layers.
03 -
  • Press the foil shiny side down so it doesn't stick to the cheese, I've peeled off too many cheesy tops to count.
  • Run your knife under hot water between slices for clean cuts that look bakery perfect.
  • If the edges start browning too fast, tent just the edges with strips of foil and keep baking.
  • Taste your marinara before you use it, some brands are too sweet and need a pinch of salt or splash of vinegar.
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