World's Best Lasagna
A classic lasagna recipe featuring layers of meat, cheese, and rich sauce, perfect for family gatherings or cozy dinners.
Ingredients
Noodles
- 9 pieces lasagna noodles
Meat Sauce
- 1 pound ground beef Can substitute with turkey or chicken for a lighter option.
- 1 pound Italian sausage Consider a vegetarian alternative if preferred.
- 2 cloves garlic, minced
- 1 piece onion, chopped
- 2 cans crushed tomatoes (15 ounces each)
- 2 cans tomato paste (6 ounces each)
- 2 cans tomato sauce (12 ounces each)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and Pepper
Cheese Filling
- 15 ounces ricotta cheese
- 1 piece egg Helps bind the cheese filling.
Toppings
- 3 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain.
- In a large skillet over medium heat, brown the ground beef and Italian sausage together with minced garlic and chopped onion. Add salt and pepper to taste.
- Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add the dried basil and oregano. Let it simmer for about 30 minutes.
- In a separate bowl, mix the ricotta cheese with the egg and a pinch of salt.
Assembly
- In a 9x13 inch baking dish, spread a layer of the meat sauce.
- Add a layer of cooked noodles, followed by a layer of the ricotta mixture, some mozzarella cheese, and a sprinkle of Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan on top.
Baking
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 25 minutes.
- Allow the lasagna to cool for about 15 minutes before serving.
Notes
Serve with a crisp green salad or garlic bread. For a golden top, try broiling for a few minutes at the end of cooking. Leftovers can be stored for up to four days in the fridge or frozen for up to three months.