Worlds Best Lasagna (Printable)

Comforting Italian classic with layers of pasta, meat sauce, ricotta and melted cheese

# What You'll Need:

→ Pasta & Cheese

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

→ Meat Sauce

06 - 1 lb ground beef, lean
07 - 1 lb Italian sausage, 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

# How to Cook:

01 - Set oven temperature to 375°F and allow 10 minutes for preheating.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add ground beef and Italian sausage to the skillet. Break apart with a spoon and cook for 8 to 10 minutes until completely browned. Drain excess fat from the pan.
04 - Stir in marinara sauce, salt, pepper, and fresh basil. Reduce heat to low and simmer for 10 minutes, stirring occasionally to blend flavors.
05 - In a mixing bowl, combine ricotta cheese and egg. Stir until the mixture reaches a smooth, uniform consistency.
06 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish, covering the entire surface.
07 - Arrange 4 lasagna noodles in a single layer, overlapping slightly to cover the sauce completely.
08 - Spread half of the ricotta mixture evenly over the noodles. Sprinkle one-third of the mozzarella cheese over the ricotta. Top with additional meat sauce.
09 - Repeat the previous step: arrange 4 noodles, spread remaining ricotta mixture, add one-third mozzarella, top with meat sauce.
10 - Place final 4 noodles on top. Spread remaining meat sauce evenly across the noodles. Distribute remaining mozzarella and all Parmesan cheese over the top.
11 - Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 25 minutes.
12 - Remove the foil carefully and return to the oven. Bake uncovered for 15 minutes until the cheese is golden and bubbling at the edges.
13 - Remove from oven and let rest at room temperature for at least 15 minutes. This allows the layers to set and makes slicing easier.

# Expert Advice:

01 -
  • The layers create pockets of creamy ricotta that melt into the meat sauce in a way that feels like a secret only you know.
  • It feeds a crowd without you having to stand over the stove the whole time, which means you actually get to enjoy your own party.
  • Leftovers taste even better the next day when all the flavors have had time to become friends overnight.
02 -
  • Don't skip the resting time, or your first slice will slide apart into a saucy puddle and you'll feel like you failed, even though it still tastes amazing.
  • If your marinara is on the thin side, simmer it a bit longer before layering, or your lasagna will be soupy.
03 -
  • Use a sharp knife dipped in hot water to slice clean portions without dragging all the layers apart.
  • If you want an even richer flavor, make the meat sauce a day ahead and let it sit in the fridge overnight so the flavors deepen.
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