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Best Lasagna Recipe

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4.7 from 134 reviews

This is a classic, hearty lasagna recipe featuring layers of seasoned Italian sausage and ground beef meat sauce, creamy ricotta, mozzarella, and Parmesan cheeses, all baked to bubbly perfection. Perfect for family dinners or special gatherings, this lasagna offers rich flavors and comforting textures in every bite.

Ingredients

Meat Sauce

  • 9 lasagna noodles
  • 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

Cheese Topping

  • 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, then drain 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 until the meat is no longer pink, breaking the meat into crumbles. Add the minced garlic and cook for an additional 1 minute, then drain excess fat.
  3. Simmer Sauce: Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons fresh parsley, dried basil, fennel seed, 1/2 teaspoon salt, and ground pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally to blend flavors.
  4. Mix Cheese Filling: In a small bowl, combine the lightly beaten egg, ricotta cheese, remaining 1/4 cup parsley, and 1/4 teaspoon salt until well mixed.
  5. Preheat Oven & Assemble: Preheat the oven to 375°F. Spread 2 cups of the meat sauce in an ungreased 13×9-inch baking dish. Layer 3 noodles over the sauce, then spread one-third of the ricotta mixture on top. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan cheese. Repeat these layers twice more.
  6. Top & Bake: Finish with the remaining meat sauce and top with the remaining mozzarella and Parmesan cheeses, filling the dish completely. Cover the dish with foil and bake for 25 minutes.
  7. Finish Baking: Remove the foil and bake uncovered for another 25 minutes or until the lasagna is bubbly and cheeses are nicely melted and slightly golden.
  8. Rest & Serve: Let the lasagna stand for 15 minutes after baking to set before slicing. Optionally, garnish with extra fresh parsley and Parmesan cheese before serving.

Notes

  • For best results, use part-skim mozzarella cheese to reduce fat content while maintaining flavor.
  • Be sure to drain the cooked meat mixture well to prevent the lasagna from becoming too watery.
  • Covering the lasagna during the first part of baking helps the dish cook evenly and retain moisture.
  • Letting the lasagna rest after baking helps it hold together when sliced.

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