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World’s Best Lasagna – A Legendary Comfort Food Classic

Lyna
Few dishes say home-cooked love like a classic, bubbling pan of World’s Best Lasagna. This recipe is everything a lasagna should be — rich layers of slow-simmered meat sauce, creamy ricotta, gooey mozzarella, perfectly cooked noodles, and a golden, cheesy crust. Whether you’re hosting a family gathering, preparing a holiday meal, or craving a hearty Sunday dinner, this lasagna will have everyone asking for seconds (and the recipe!).
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Rest Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12 servings

Equipment

  • Large skillet or Dutch oven
  • Large pot (for noodles)
  • 9x13-inch baking dish
  • Mixing bowls
  • Aluminum foil
  • Ladle or large spoon

Ingredients
  

For the Meat Sauce:

  • 1 lb ground beef
  • 1 lb Italian sausage sweet or spicy
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 2 6 oz each cans tomato paste
  • 2 15 oz each cans tomato sauce
  • ½ cup water
  • 2 tbsp white sugar
  • 1 ½ tsp dried basil
  • 1 tsp Italian seasoning
  • 1 tbsp chopped fresh parsley plus more for garnish
  • Salt and pepper to taste
  • For the Cheese Filling:
  • 16 oz ricotta cheese
  • 1 large egg
  • ¾ cup grated Parmesan cheese

Other Ingredients:

  • 12 lasagna noodles regular or oven-ready
  • 1 lb mozzarella cheese shredded

Extra Parmesan for topping

Instructions
 

Make the Meat Sauce:

  • In a large skillet or Dutch oven over medium heat, cook the beef, sausage, onion, and garlic until browned. Drain excess fat.
  • Add crushed tomatoes, tomato paste, tomato sauce, and water. Stir in sugar, basil, Italian seasoning, parsley, salt, and pepper.
  • Simmer uncovered for at least 30 minutes, stirring occasionally, until thickened.

Prepare the Cheese Mixture:

  • In a bowl, combine ricotta cheese, egg, and Parmesan. Mix until smooth.

Cook the Noodles:

  • Boil lasagna noodles according to package directions if not using oven-ready noodles. Drain and set aside.

Assemble the Lasagna:

  • Spread 1 cup of meat sauce on the bottom of the baking dish.
  • Layer with 3–4 noodles, slightly overlapping.
  • Spread ⅓ of the ricotta mixture over noodles.
  • Top with ¼ of the mozzarella cheese.

Spoon over 1 ½ cups meat sauce.

  • Repeat layers (noodles, ricotta, mozzarella, sauce) two more times.
  • Finish with a final layer of noodles, sauce, mozzarella, and a sprinkle of Parmesan.

Bake:

  • Cover tightly with foil (sprayed with cooking spray) and bake at 375°F (190°C) for 25 minutes.
  • Remove foil and bake an additional 25 minutes, until the cheese is golden and bubbling.

Rest Before Serving:

  • Let lasagna cool for 15 minutes to set before slicing and serving. Garnish with fresh parsley if desired.

Notes

🔁 Variations
Meatless: Omit meat and add sautéed mushrooms, spinach, or zucchini.
Extra Cheesy: Add layers of provolone or fontina between the mozzarella and ricotta.
Spicy Kick: Use hot Italian sausage and add red pepper flakes to the sauce.
🧊 Storage Tips
Fridge: Store leftovers tightly covered for up to 5 days.
Freeze: Freeze baked lasagna whole or in slices for up to 3 months.
Reheat: Reheat covered in a 350°F oven or microwave individual slices.
❓ Frequently Asked Questions
Can I make lasagna ahead of time?
Yes! Assemble it a day ahead, cover, and refrigerate. Bake when ready.
Do I need to boil the noodles first?
If using traditional noodles, yes. Oven-ready noodles can go straight into the dish.
Why let it rest before cutting?
Resting allows the layers to firm up and makes slicing much easier and cleaner.