Name: World's Best Lasagna Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Italian-American
Ingredients: 1 lb sweet Italian sausage; ¾ lb lean ground beef; ½ cup minced onion; 2 cloves garlic, crushed; 1 can (28 oz) crushed tomatoes; 2 cans (6 oz each) tomato paste; 2 cans (6.5 oz each) tomato sauce; ½ cup water; 2 tablespoons sugar; 1½ teaspoons dried basil leaves; ½ teaspoon fennel seeds; 1 teaspoon Italian seasoning; 1 tablespoon salt, divided; ¼ teaspoon ground black pepper; 4 tablespoons chopped fresh parsley, divided; 12 lasagna noodles; 16 oz ricotta cheese; 1 large egg; ¾ lb mozzarella cheese, sliced or shredded; ¾ cup grated Parmesan cheese

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This lasagna recipe is a hearty, comforting classic that combines layers of rich meat sauce, creamy ricotta, and gooey mozzarella cheese. It's a dish that’s perfect for feeding a crowd or enjoying leftovers all week long.

Why I Love This Recipe

I love this lasagna because it brings together the perfect balance of savory, cheesy, and saucy goodness. I get that deep, home-cooked flavor from the slow-simmered meat sauce, and the layering of pasta, cheese, and sauce turns into something truly satisfying. Whether I’m cooking for guests or meal prepping for the week, this lasagna is always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet Italian sausage
Lean ground beef
Minced onion
Garlic, crushed
Crushed tomatoes
Tomato paste
Tomato sauce
Sugar
Dried basil leaves
Fennel seeds
Italian seasoning
Salt
Ground black pepper
Fresh parsley, chopped
Lasagna noodles
Ricotta cheese
Egg
Mozzarella cheese, shredded
Grated Parmesan cheese

Directions

I start by cooking the sausage, ground beef, onion, and garlic over medium heat until nicely browned. I drain off excess fat.
I stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Then I season it with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon of salt, pepper, and 2 tablespoons of parsley. I simmer the sauce for about 1.5 hours, stirring occasionally.
While the sauce is cooking, I boil the lasagna noodles for about 8 to 10 minutes, then drain and lay them flat on a towel.
In a mixing bowl, I combine ricotta cheese with the egg, remaining parsley, and a pinch of salt.
Now it's time to assemble: I spread 1.5 cups of meat sauce in the bottom of a 9x13 inch baking dish. I layer with noodles, then ricotta mixture, mozzarella slices, and sprinkle some Parmesan. I repeat the layers, ending with a final layer of sauce and topping with mozzarella and Parmesan.
I cover the dish with foil, being careful not to let it touch the cheese. I bake it at 375°F (190°C) for 25 minutes, then remove the foil and bake for another 25 minutes.
Once done, I let it sit for about 15 minutes before slicing and serving.

Servings and timing

This recipe makes approximately 12 servings. From start to finish, it takes about 3 hours to prepare and cook:

Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Total time: 3 hours

Variations

Sometimes I like to add spinach to the ricotta layer for a bit of green. When I want a spicier version, I use hot Italian sausage instead of sweet. I’ve also made it vegetarian by skipping the meat and doubling up on sautéed vegetables like zucchini, mushrooms, and bell peppers. For a gluten-free version, I just use gluten-free lasagna noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When I reheat, I cover a slice with foil and warm it in the oven at 350°F for 20-25 minutes, or microwave a single portion for about 2-3 minutes. If I’m freezing it, I wrap the whole dish tightly with foil and plastic wrap, then thaw in the fridge before reheating.

FAQs

How do I keep my lasagna from getting watery?

I make sure to drain any excess fat from the meat and let the sauce simmer long enough to thicken. I also let the lasagna rest after baking so it firms up before slicing.

Can I make this lasagna ahead of time?

Yes, I often assemble it the night before, cover it tightly, and keep it in the fridge. I just add about 10 extra minutes to the baking time when it’s cold from the fridge.

What’s the best way to freeze lasagna?

I like to freeze it unbaked. I cover it tightly with foil and plastic wrap, then freeze. When I’m ready to cook it, I thaw it in the fridge overnight and bake as directed.

Can I use cottage cheese instead of ricotta?

Yes, I sometimes substitute cottage cheese for a lighter option. I find it gives a slightly different texture but still tastes great.

What can I serve with lasagna?

I usually serve it with a simple green salad and garlic bread. Sometimes I add roasted vegetables or a glass of red wine to round out the meal.

Conclusion

This “World’s Best Lasagna” really lives up to its name. I love how rich, cheesy, and flavorful it is every single time I make it. Whether I’m feeding a crowd or storing up comfort food for the week, this lasagna never fails to deliver.

World's Best Lasagna Recipe

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Author: Sue
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Yield: 12 servings
Category: Dinner, Main Course
Method: Baking
Cuisine: Italian-American

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Description

World’s Best Lasagna is the ultimate comfort food—made with layers of rich meat sauce, creamy ricotta, gooey mozzarella, and tender noodles. This hearty, crowd-pleasing classic is perfect for gatherings or meal prep. A true Italian-American favorite that’s always worth the effort.

Instructions

In a large skillet, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain excess fat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer uncovered for 1½ hours, stirring occasionally.
Cook lasagna noodles in boiling salted water for 8–10 minutes. Drain and lay flat on a towel.
In a bowl, mix ricotta cheese with egg, remaining parsley, and a pinch of salt.
Preheat oven to 375°F (190°C).
Spread 1½ cups of sauce in a 9x13 inch baking dish. Layer with noodles, ricotta mixture, mozzarella, and Parmesan. Repeat layers. Finish with sauce and cheeses on top.
Cover with foil (not touching cheese). Bake 25 minutes. Remove foil and bake another 25 minutes.
Cool for 15 minutes before serving.