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World's Best Lasagna

This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it!
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 5803.8 kcal

Equipment

  • 1 Dutch Oven For simmering the meat sauce
  • 1 Large Pot For boiling lasagna noodles
  • 1 Mixing Bowl For preparing the ricotta mixture
  • 1 9x13 inch Baking Dish For assembling and baking the lasagna
  • 1 Spatula or wooden spoon For cooking and stirring ingredients

Ingredients
  

Main

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic crushed
  • 1 28 ounce can crushed tomatoes
  • 2 6.5 ounce cans canned tomato sauce
  • 2 6 ounce cans tomato paste
  • ½ cup water
  • 2 tablespoons white sugar
  • 4 tablespoons chopped fresh parsley divided
  • 1 ½ teaspoons dried basil leaves
  • 1 ½ teaspoons salt divided, or to taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon fennel seeds
  • ¼ teaspoon ground black pepper
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese sliced
  • ¾ cup grated Parmesan cheese

Instructions
 

  • Gather all your ingredients. Dotdash Meredith Food Studios
  • Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Dotdash Meredith Food Studios
  • Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally. Dotdash Meredith Food Studios
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. Dotdash Meredith Food Studios
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Dotdash Meredith Food Studios
  • Preheat the oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Dotdash Meredith Food Studios
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Dotdash Meredith Food Studios
  • Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Dotdash Meredith Food Studios
  • Rest lasagna for 15 minutes before serving. Dotdash Meredith Food Studios

Notes

For the meat sauce, a long, slow simmer is crucial for deep flavor development; consider adding a bay leaf during simmering. When cooking the lasagna noodles, ensure they are al dente as they will finish cooking in the oven, preventing a mushy texture. Rinsing with cold water immediately after draining stops the cooking process and prevents sticking. For the ricotta mixture, a pinch of freshly grated nutmeg can elevate the traditional Italian flavor. Finally, don't rush the resting period after baking—it's vital for the lasagna to set, ensuring clean slices and preventing the layers from collapsing.