This lasagna is a hearty and cheesy meal that everyone loves! Layers of pasta, rich meat sauce, and creamy cheese come together to create a big hug on a plate.
Making this dish always brings a smile. I love how the cheese gets all melty—who can resist pulling apart those gooey layers? It’s perfect with a side salad!
Key Ingredients & Substitutions
Ground Beef: This adds a rich flavor and heartiness to the lasagna. If you’re looking for leaner options, you can use ground turkey or chicken instead. Both will still provide a tasty base for your sauce.
Ground Pork or Italian Sausage: This ingredient adds a delicious and savory flavor. If you prefer, you can substitute it with more ground beef or use a plant-based sausage for a vegetarian version.
Ricotta Cheese: It provides that creamy element in the layers. If you’re dairy-free, consider using tofu blended with lemon juice for a similar texture, or try a cashew cream for a rich flavor.
Marinara Sauce: Store-bought sauce is great for convenience, but you can also make your own if you’re up for it! Just sauté some onions, garlic, and canned tomatoes for a fresh sauce. Using fire-roasted tomatoes can give it an extra flavor kick.
How Do I Get Perfect Layers in My Lasagna?
Layering is key to a great lasagna! Start with a thin layer of sauce on the bottom to prevent sticking. Alternate between noodles, ricotta, meat sauce, and mozzarella. Press down slightly as you build to compact the layers for a nice finish.
- Lay your noodles first, ensuring they slightly overlap to cover the base.
- When adding ricotta, dollop it out evenly so that it spreads well across the noodles.
- Top each layer with sauce first before cheese to keep it moist.
Remember, letting the lasagna rest after baking will help it hold its shape when you slice it, so don’t skip this step!
World’s Best Lasagna
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork or Italian sausage
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 (24 oz) jars marinara or tomato pasta sauce
- 2 tbsp tomato paste
- 1 tsp sugar (optional)
- 2 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
For the Layers:
- 12 lasagna noodles (regular or no-boil)
- 15 oz (425g) ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious lasagna takes about 40 minutes of prep time and around 1 hour for baking, plus 15 minutes for resting. So, in total, you’re looking at about 1 hour and 55 minutes from start to finish. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepare the Meat Sauce:
Start by heating a little olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it’s soft. Then, toss in the minced garlic and cook for another 30 seconds until it’s fragrant. Next, add the ground beef and pork (or sausage), breaking it up with a spoon. Cook until browned and fully cooked, which should take about 8-10 minutes. Don’t forget to drain any excess fat!
2. Stir in the Sauces:
Add the tomato paste to your meat mixture, stirring it in before adding both jars of marinara sauce. Mix everything well! Then, sprinkle in the dried Italian seasoning, sugar (if you’re using it), and a dash of salt and pepper. Let this sauce simmer gently for about 20 minutes, stirring occasionally to blend all the lovely flavors together.
3. Prepare the Cheese Mixture:
In a separate bowl, mix the ricotta cheese with the egg, a little pinch of salt, and half of the grated Parmesan cheese. Stir it until it’s smooth and creamy—this will be a lovely layer in your lasagna!
4. Cook the Noodles (if using regular noodles):
If you’re using traditional lasagna noodles, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, which should be about 8-10 minutes. After they’re cooked, drain them and lay them flat on parchment paper or a lightly oiled tray so they don’t stick together.
5. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Start by spreading a thin layer of meat sauce on the bottom of a 9×13 inch (23×33 cm) baking dish. Layer some noodles over the sauce, followed by one-third of the ricotta mixture on top of the noodles. Next, add one-third of the meat sauce and sprinkle with one cup of shredded mozzarella. Repeat these layers two more times: noodles, ricotta, meat sauce, and mozzarella.
6. Final Touches:
For the last layer, add another layer of noodles, followed by the remaining meat sauce and mozzarella. Finish it off by sprinkling the rest of the Parmesan cheese on top.
7. Bake:
Cover the dish loosely with aluminum foil to prevent the cheese from burning, and bake for 25 minutes. After that, remove the foil and bake for an additional 20-25 minutes, until it’s all bubbly and golden on top.
8. Rest and Serve:
After baking, let the lasagna rest for about 15 minutes before slicing it. This will help it hold its shape. Garnish with freshly chopped parsley or basil for a final touch of flavor. Enjoy your rich and cheesy World’s Best Lasagna!
Can I Use Store-Bought Marinara Sauce?
Absolutely! Store-bought marinara sauce saves time and is a great option. Look for a quality brand without added sugars or preservatives for the best flavor.
What Can I Substitute for Ricotta Cheese?
If you’re looking for alternatives to ricotta cheese, try using cottage cheese blended until smooth, or a dairy-free option like tofu combined with a bit of lemon juice and nutritional yeast for flavor. Both work well in this lasagna!
Can I Prepare This Lasagna in Advance?
Yes, you can assemble the lasagna ahead of time! Just cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. If baking from the fridge, you might need to add an extra 10-15 minutes to the baking time.
How Do I Store Leftover Lasagna?
Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. You can also freeze individual portions for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!
