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The Best Lasagna Recipe Ever

The Best Lasagna Recipe Ever

There are few things in this world more satisfying than pulling a bubbling, golden-topped lasagna out of the oven. This recipe has been tested, tweaked, and perfected into something truly special — a hearty, layered masterpiece that fills your kitchen with the kind of aroma that draws everyone to the table before you even call them. 
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings 12

Ingredients
  

  • 1 lb sweet Italian sausage casings removed
  • 1 lb lean ground beef 85/15 recommended
  • 1 medium yellow onion finely diced
  • 2 cloves fresh garlic minced
  • 1 can (28 oz) Crushed tomatoes
  • 2 cans (15 oz each) Tomato sauce
  • 2 cans (6 oz each) Tomato paste
  • ½ cup water
  • 2 tbsp white sugar
  • 4 tbsp fresh parsley divided (2 tbsp for sauce, 2 tbsp for ricotta)
  • 2 tsp dried basil
  • 1½ tsp salt divided
  • 1 tsp Italian seasoning
  • ½ tsp fennel seeds
  • ¼ tsp black pepper
  • 12 sheets lasagna noodles store-bought or homemade
  • 32 oz whole-milk ricotta cheese
  • 1 large egg
  • 1 lb fresh mozzarella sliced
  • ¾ cup Parmesan cheese freshly grated

Instructions
 

  • Step 1 — Gather and prep all ingredients before you begin. Dice the onion, mince the garlic, measure out your spices, and open all canned tomato products so everything is within reach.
    Step 2 — In a large Dutch oven over medium heat, cook the Italian sausage, ground beef, diced onion, and minced garlic together until the meat is fully browned and cooked through. Break the meat apart as it cooks for an even, crumbly texture. Drain off any excess fat.
    Step 3 — Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Add the sugar, 2 tablespoons of fresh parsley, dried basil, 1 teaspoon of salt, Italian seasoning, fennel seeds, and black pepper. Stir to combine, cover, and let the sauce simmer over low heat for 1½ hours, stirring occasionally.
    Step 4 — Bring a large pot of generously salted water to a boil. Cook the lasagna noodles for 8 to 10 minutes until just tender. Drain and rinse under cold water to stop the cooking and prevent sticking. Lay flat on a lightly oiled surface or parchment paper.
    Step 5 — In a mixing bowl, combine the ricotta cheese, egg, remaining 2 tablespoons of fresh parsley, and ½ teaspoon of salt. Stir until smooth and well blended. Set aside.
    Step 6 — Preheat your oven to 375°F (190°C).
    Step 7 — Spread 1½ cups of meat sauce evenly across the bottom of a 9x13-inch baking dish. Lay 6 lasagna noodles lengthwise over the sauce, overlapping slightly. Spread half of the ricotta mixture over the noodles, then layer one-third of the mozzarella slices on top. Spoon over 1½ cups of meat sauce and sprinkle with ¼ cup of Parmesan.
    Step 8 — Repeat the layering process once more. Finish the top with the remaining mozzarella slices and Parmesan cheese. Cover tightly with aluminum foil — spray the underside with cooking spray first to prevent the cheese from sticking to the foil.
    Step 9 — Bake covered in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the top is golden, bubbling, and lightly browned around the edges.
    Step 10 — Remove from the oven and let the lasagna rest uncovered at room temperature for 15 minutes before slicing. This allows the layers to firm up and set so each slice holds its shape.

Notes

 
  • Don't rush the sauce — the full 1½-hour simmer builds the deep, rich flavor that makes this lasagna stand out. More time on low heat only makes it better.
  • Salt your pasta water generously. It should taste almost like the sea — this is your only opportunity to season the noodles from the inside out.
  • Pull your noodles out a minute early. They'll keep cooking in the oven, so slightly underdone is exactly right at this stage.
  • Spread every layer all the way to the edges of the dish so each slice gets a perfect, even ratio of noodle, cheese, and sauce.
  • Always use whole-milk ricotta. Low-fat versions release too much water during baking and can make the layers soggy.
 

Nutrition Facts

 
  • Calories: 448
  • Total Carbohydrates: 37g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
  • Protein: 30g
  • Total Fat: 21g
    • Saturated Fat: 10g
  • Cholesterol: 82mg
  • Sodium: 1,400mg
  • Vitamin C: 17mg
  • Calcium: 442mg
  • Iron: 4mg
  • Potassium: 876mg