This lasagna is packed with layers of cheese, rich meat sauce, and tender noodles, making it super tasty and comforting. It’s a meal everyone will love!
Honestly, who can resist a big piece of cheesy lasagna? I always serve it with a side salad for balance—because, you know, vegetables need love too! 😉
Key Ingredients & Substitutions
Ground Beef: The primary flavor comes from the beef. You can use lean ground beef to reduce fat. If you prefer, ground turkey or chicken is a lighter option.
Italian Sausage: This adds a nice spice. Feel free to skip it for a purely beefy flavor or use a vegetarian sausage if needed.
Cheeses: Ricotta gives creaminess, mozzarella adds stretch, and Parmesan adds a salty bite. You can substitute cottage cheese for ricotta if you’re looking for a lighter option.
Noodles: Standard lasagna noodles work great, but you can try whole-grain or gluten-free noodles too. No-boil noodles are also convenient, just follow the package instructions.
How Do I Perfectly Layer My Lasagna?
Layering is key to getting a beautifully structured lasagna. Here’s a simple method:
- Start with Sauce: Always begin with a layer of meat sauce at the bottom. This prevents the noodles from sticking.
- No Overlapping: Don’t overlap your noodles; lay them side by side to ensure even cooking.
- Spread Evenly: Use a spatula to spread ricotta and sauces evenly, avoiding dry areas.
- Finish Wisely: End with a generous layer of mozzarella and Parmesan. This creates a tasty crust.
And remember, let it rest after baking for better slicing! Enjoy your delicious creation!
World’s Best Lasagna
Ingredients You’ll Need:
For the Sauce:
- 1 lb (450g) ground beef
- 1/2 lb (225g) Italian sausage, casing removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz/800g) can crushed tomatoes
- 2 (6 oz/170g each) cans tomato paste
- 2 (15 oz/425g) cans tomato sauce
- 1/2 cup (120ml) water
- 2 tbsp sugar
- 2 tsp dried basil leaves
- 1 tsp Italian seasoning
- 1 tbsp salt, divided
- 1/4 tsp ground black pepper
- 4 tbsp chopped fresh parsley (divided)
For the Lasagna:
- 12 lasagna noodles
- 16 oz (450g) ricotta cheese
- 1 large egg
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 lb (340g) shredded mozzarella cheese
- 3/4 cup (75g) grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This delicious lasagna will take about 2 hours from start to finish. This includes prep time of around 30 minutes and cooking time of about 1 hour and 15 minutes, plus an additional 15 minutes for cooling. It’s a bit of a labor of love, but absolutely worth it!
Step-by-Step Instructions:
1. Prepare the Sauce:
Begin by preheating your oven to 375°F (190°C). In a large pot or deep skillet over medium heat, combine the ground beef, Italian sausage, and chopped onion. Cook until the meat is browned and the onion is tender. Add the minced garlic and sauté for 1 more minute. If there’s excess fat, drain it off.
2. Simmer the Sauce:
Add the crushed tomatoes, tomato paste, tomato sauce, and water into the meat mixture. Stir in the sugar, dried basil, Italian seasoning, 1 tablespoon of salt, pepper, and 2 tablespoons of the chopped parsley. Bring it to a simmer, cover, and let it cook for about 1 1/2 hours, stirring occasionally.
3. Cook the Noodles:
While the sauce is simmering, bring a large pot of salted water to boil. Once boiling, cook the lasagna noodles for about 8 to 10 minutes, until al dente. After cooking, drain the noodles and rinse them with cold water to stop the cooking process. Lay them out flat on a clean kitchen towel to prevent sticking.
4. Prepare the Ricotta Mixture:
In a mixing bowl, combine the ricotta cheese, the large egg, the remaining parsley, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well blended.
5. Assemble the Lasagna:
In a 9×13 inch baking dish, spread 1 1/2 cups of meat sauce at the bottom. Arrange 4 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Top the ricotta with one-third of the shredded mozzarella and 1/4 cup of Parmesan cheese, and then spoon another 1 1/2 cups of meat sauce over this layer.
6. Repeat the Layers:
Repeat this layering process two more times: noodles, ricotta, mozzarella, meat sauce. The final layer should be meat sauce topped with the remaining mozzarella and Parmesan cheese.
7. Bake the Lasagna:
Cover the baking dish with foil (avoid touching the cheese; you can spray the foil with cooking spray for good measure). Bake in your preheated oven for 25 minutes. After that, remove the foil and bake for an additional 25 minutes. Once done, allow the lasagna to cool for about 15 minutes before serving.
8. Serve and Enjoy:
Garnish with fresh basil or parsley if desired, and serve warm. Enjoy your hearty, delicious lasagna!
Can I Use No-Boil Lasagna Noodles?
Absolutely! If you decide to use no-boil lasagna noodles, just layer them directly into the dish without pre-cooking. They will soften during baking as the sauce cooks!
Can I Freeze Leftover Lasagna?
Yes, you can! Allow the lasagna to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then bake until warmed through.
How to Adjust the Spice Level?
If you like it spicier, you can add red pepper flakes to the meat sauce while it simmers. Alternatively, use spicy Italian sausage instead of regular sausage for a kick!
What Can I Substitute for Ricotta Cheese?
If you prefer, you can use cottage cheese blended until smooth or even cream cheese for a richer texture. Just remember to blend for a better consistency!