World’s Best Lasagna

Rich layers of savory meat sauce, creamy ricotta, and melted cheese make this dish one of the most beloved lasagna recipes of all time. It’s hearty, comforting, and absolutely worth the effort.

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Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: World’s Best Lasagna

Prep Time: 30

Cook Time: 2 30

Rest Time: 15

Total Time: 3 15

Servings: servings

Calories: 448kcal

Ingredients

Meat Sauce

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic crushed
1 (28 oz) can crushed tomatoes
2 (6.5 oz) cans tomato sauce
2 (6 oz) cans tomato paste
½ cup water
2 tablespoons white sugar
4 tablespoons chopped fresh parsley divided
1½ teaspoons dried basil leaves
1 teaspoon Italian seasoning
½ teaspoon fennel seeds
1¼ teaspoons salt (divided, or to taste)
¼ teaspoon ground black pepper

Cheese Filling

16 oz ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
½ teaspoon salt

Lasagna Layers

12 lasagna noodles
¾ pound mozzarella cheese sliced
¾ cup grated Parmesan cheese

Instructions

In a large Dutch oven, cook the sausage, ground beef, onion and garlic over medium heat until well browned.
Stir in the crushed tomatoes, tomato sauce, tomato paste and water. Add the sugar, 2 tablespoons of the parsley, the basil, Italian seasoning, fennel seeds, 1 teaspoon of the salt and the pepper. Cover and simmer for 1 1/2 hours, stirring now and then.
Meanwhile, bring a large pot of salted water to a boil and cook the noodles for 8 to 10 minutes, until al dente. Drain and rinse with cold water.
In a bowl, mix the ricotta with the egg, the remaining parsley and 1/2 teaspoon salt.
Preheat the oven to 375°F (190°C). Spread 1 1/2 cups of the meat sauce over the bottom of a 9x13-inch baking dish.
Lay 6 noodles lengthwise over the sauce, slightly overlapping. Spread with half of the ricotta mixture, then top with one-third of the mozzarella slices, 1 1/2 cups of meat sauce and 1/4 cup Parmesan.
Repeat the layers, finishing with the remaining mozzarella and Parmesan on top. Cover with foil sprayed with cooking spray so it doesn't stick to the cheese.
Bake covered for 25 minutes, then remove the foil and bake for another 25 minutes, until the cheese is bubbly and golden.
Let the lasagna rest for 15 minutes before slicing and serving.

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Make-Ahead & Freezer Tips

To Make Ahead: Assemble lasagna up to 24 hours in advance. Cover and refrigerate. Add 10–15 minutes to baking time if chilled.
To Freeze: Let baked lasagna cool completely. Wrap tightly in plastic wrap, then foil. Freeze up to 3 months.
To Reheat: Thaw overnight in the fridge. Cover and bake at 350°F for 30 minutes or until heated through.

Nutrition

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