Why Make This Recipe

Lasagna is a beloved dish that brings warmth and comfort to the dinner table. This Best Lasagna recipe stands out because it combines rich flavors and textures. With layers of pasta, meat, and creamy cheese, this dish is perfect for family gatherings or a cozy night in. It’s hearty, satisfying, and delicious, making it a favorite for many.

How to Make Best Lasagna

Ingredients:

9 lasagna noodles
1 1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Directions:

Cook the lasagna noodles according to the package directions. Once cooked, drain and set aside.
In a Dutch oven, cook the sausage, ground beef, and diced onion over medium heat for 8-10 minutes or until the meat is no longer pink. Break the meat into crumbles while cooking.
Add the minced garlic and cook for 1 more minute. Drain the excess fat from the meat.
Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons of parsley, basil, fennel seed, 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes, stirring occasionally.
In a small bowl, mix the beaten egg with the ricotta cheese, remaining 1/4 cup of parsley, and 1/4 teaspoon salt.
Preheat your oven to 375 degrees Fahrenheit.
In a 13 by 9 inch baking dish, spread 2 cups of the meat sauce. Layer it with 3 noodles, followed by a third of the ricotta mixture. Sprinkle 1 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese on top.
Repeat the layers two more times. Finally, top with the remaining meat sauce and sprinkle the rest of the cheeses on top. The dish will be quite full.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the top is bubbly.
Let the lasagna stand for 15 minutes before serving. If desired, sprinkle with additional parsley and Parmesan cheese.

How to Serve Best Lasagna

Best Lasagna is delicious on its own or served with a side salad and garlic bread. Cut into squares and enjoy it warm. It makes for a perfect meal for family or friends.

How to Store Best Lasagna

If you have leftovers, let the lasagna cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-5 days. You can also freeze portions for up to 3 months. Just make sure to wrap it well to avoid freezer burn.

Tips to Make Best Lasagna

Cook the noodles al dente; they will soften more while baking.
Feel free to add vegetables, like spinach or zucchini, for extra nutrition.
Let the lasagna sit before cutting to help it hold its shape better.
Use fresh herbs for more flavor.

Variation

You can make a vegetarian version of this lasagna by substituting the meat with a mix of grilled vegetables or mushrooms and adding extra cheese.

FAQs

1. Can I prepare lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it in the refrigerator. Just bake it before serving.

2. Can I freeze lasagna?
Absolutely! You can freeze uncooked or cooked lasagna. Ensure it’s well-wrapped to maintain freshness.

3. How long do leftovers last?
Leftover lasagna can last in the fridge for 3-5 days. Be sure to store it properly in an airtight container.

Best Lasagna

This Best Lasagna recipe combines rich flavors and textures with layers of pasta, meat, and creamy cheese, making it perfect for family gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

For the pasta

9 pieces lasagna noodles Cook according to package directions.

For the meat sauce

1.25 pounds bulk Italian sausage
0.75 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
28 ounces crushed tomatoes (2 cans) One can should be 28 ounces, the other 15 ounces.
6 ounces tomato paste (2 cans)
2/3 cup water
2-3 tablespoons sugar
3 tablespoons fresh parsley, minced Divided use.
2 teaspoons dried basil
0.75 teaspoon fennel seed
0.75 teaspoon salt Divided use.
1/4 teaspoon coarsely ground pepper

For the cheese mixture

1 large egg, lightly beaten
15 ounces ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Method

Preparation

Cook the lasagna noodles according to package directions. Once cooked, drain and set aside.
In a Dutch oven, cook the sausage, ground beef, and diced onion over medium heat for 8-10 minutes or until the meat is no longer pink. Break the meat into crumbles while cooking.
Add the minced garlic and cook for 1 more minute. Drain the excess fat from the meat.
Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons of parsley, basil, fennel seed, 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes, stirring occasionally.
In a small bowl, mix the beaten egg with the ricotta cheese, remaining 1/4 cup of parsley, and 1/4 teaspoon salt.
Preheat your oven to 375 degrees Fahrenheit.

Assembly

In a 13 by 9 inch baking dish, spread 2 cups of the meat sauce. Layer it with 3 noodles, followed by a third of the ricotta mixture. Sprinkle 1 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese on top.
Repeat the layers two more times. Finally, top with the remaining meat sauce and sprinkle the rest of the cheeses on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the top is bubbly.
Let the lasagna stand for 15 minutes before serving. If desired, sprinkle with additional parsley and Parmesan cheese.

Notes

Cook the noodles al dente as they will soften more while baking. You can add vegetables, like spinach or zucchini, for extra nutrition. Let the lasagna sit before cutting to help it hold its shape better. Use fresh herbs for more flavor. Variations include creating a vegetarian version with grilled vegetables or mushrooms.