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Best Lasagna Recipe

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4.5 from 186 reviews

This classic Best Lasagna recipe features layers of perfectly cooked noodles, rich meat sauce made with Italian sausage and ground beef, creamy ricotta cheese mixture, and a blend of mozzarella and Parmesan cheeses. Simmered to develop deep flavors and baked to bubbly perfection, it’s a comforting crowd-pleaser perfect for family dinners or special occasions.

Ingredients

Lasagna Noodles

  • 9 lasagna noodles

Meat Sauce

  • 1-1/4 pounds bulk Italian sausage
  • 3/4 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (28 ounces and 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper

Cheese Mixture

  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/4 cup minced fresh parsley

Toppings

  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Instructions

  1. Cook Noodles: Cook the lasagna noodles according to package directions until al dente. Drain well and set aside.
  2. Prepare Meat Sauce: In a Dutch oven over medium heat, cook the Italian sausage, ground beef, and diced onion for 8-10 minutes or until meat is no longer pink, breaking up the meat into crumbles as it cooks. Add the minced garlic and cook for 1 minute. Drain excess fat from the pan.
  3. Simmer Sauce: Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons of fresh parsley, dried basil, fennel seed, 1/2 teaspoon salt, and ground pepper. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally to develop deep flavors.
  4. Mix Ricotta Filling: In a small bowl, combine the lightly beaten egg, ricotta cheese, remaining 1/4 cup minced parsley, and 1/4 teaspoon salt until smooth and well blended.
  5. Preheat Oven: Preheat your oven to 375°F (190°C).
  6. Assemble Lasagna: Spread 2 cups of the meat sauce evenly in the bottom of an ungreased 13×9-inch baking dish. Layer 3 cooked noodles over the sauce, then spread one-third of the ricotta mixture over the noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan cheese. Repeat this layering process two more times, finishing with meat sauce and remaining cheeses on top. The dish will be full.
  7. Bake Covered: Cover the baking dish and bake in the preheated oven for 25 minutes.
  8. Bake Uncovered: Remove the cover and bake for an additional 25 minutes or until the lasagna is bubbly and the cheese is golden.
  9. Rest and Serve: Let the lasagna stand for 15 minutes before cutting and serving. Optionally garnish with additional fresh parsley and Parmesan cheese.

Notes

  • For best flavor, simmer the meat sauce uncovered to allow it to thicken and concentrate.
  • You can prepare the meat sauce a day ahead and refrigerate to save time on cooking day.
  • Letting the lasagna rest after baking helps it set and makes slicing easier.
  • Feel free to substitute fresh basil for dried basil if preferred, but reduce the quantity since fresh herbs are stronger.
  • If you prefer a vegetarian version, omit the meats and use a hearty vegetable sauce instead.

Find it online: https://recipebychef.com/best-lasagna-recipe/