World's Best Lasagna (Printable Version)

Italian classic with layers of pasta, rich meat sauce, creamy ricotta, and melted cheese. Serves 8.

# What You'll Need:

→ Pasta & Cheese

01 - 12 lasagna noodles, uncooked
02 - 15 ounces ricotta cheese
03 - 1 large egg
04 - 4 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese

→ Meat Sauce

06 - 1 pound ground beef, lean
07 - 1 pound Italian sausage, sweet or spicy, 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 - 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 apart meat until fully browned, 8 to 10 minutes. Drain excess fat
04 - Stir in marinara sauce, salt, pepper, and fresh basil. Simmer for 10 minutes to blend flavors
05 - Combine ricotta cheese and egg in mixing bowl. Mix until smooth consistency
06 - Spread layer of meat sauce on bottom of 9x13 inch baking dish
07 - Arrange 4 sheets of uncooked lasagna noodles over sauce with slight overlap
08 - Spread half of ricotta mixture over noodles, top with one-third of mozzarella, then add more meat sauce
09 - Repeat layering sequence: noodles, remaining ricotta mixture, mozzarella, meat sauce
10 - Top with remaining noodles, remaining meat sauce, then final 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 is golden and bubbly
13 - Allow lasagna to rest 15 minutes minimum before slicing and serving

# Additional Tips::

01 -
  • The uncooked noodles absorb sauce as they bake, creating impossibly tender pasta that doesn't turn to mush—game changer once you know this trick.
  • It's the ultimate crowd-pleaser that looks fancy enough for company but honest enough for a Tuesday night when you just want comfort.
02 -
  • The uncooked noodles aren't a shortcut—they actually absorb the sauce better than boiled noodles, staying tender instead of turning mushy, but you need enough sauce or they'll stay tough.
  • Don't skip the resting time no matter how hungry you are; cutting into it too early means the layers haven't set and your beautiful lasagna becomes a hot puddle of regret on the plate.
03 -
  • Use a sharp knife dipped in hot water to cut clean slices—it prevents the cheese from dragging and falling apart.
  • Make this the day before a gathering and reheat it gently; the flavors settle and marry overnight, making the next day's version somehow even better than fresh.
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