Introduction
Craving a rich, hearty dish that’s a guaranteed crowd-pleaser? World’s Best Lasagna lives up to its name, layering savory meat sauce, creamy ricotta, melty mozzarella, and tender noodles into a masterpiece of comfort food. Packed with robust flavors from sweet Italian sausage, ground beef, and a perfectly seasoned tomato sauce, this lasagna is perfect for family dinners, gatherings, or special occasions. While it takes some time to prepare, this beginner-friendly recipe delivers restaurant-quality results that are worth every minute. Curious about how to create this iconic dish? Let’s dive into this detailed recipe that’s sure to become a staple in your kitchen!
Overview: Why World’s Best Lasagna Is Special
World’s Best Lasagna stands out for its deeply flavorful meat sauce, balanced with creamy ricotta and gooey mozzarella, all nestled between perfectly cooked noodles. The combination of sweet sausage, aromatic herbs, and a touch of sugar in the sauce creates a complex, satisfying taste, while the layered construction ensures every bite is packed with texture and flavor. This recipe serves 12, takes about 3 hours (including simmering and baking), and is versatile enough to adapt with different meats or veggies. Its golden, cheesy top, rich aroma, and make-ahead convenience make it ideal for Sunday dinners, holidays, or potlucks.
- Time Requirement:
- Prep: 30 minutes
- Cooking: 2 hours (1.5 hours simmering, 50 minutes baking)
- Resting: 15 minutes
- Total: About 2 hours 45 minutes
- Difficulty Level: Moderate. Involves simmering, layering, and baking, but straightforward for beginners with patience.
- Why It’s Special: This recipe serves 12, offers rich, layered flavors, and is a hearty, crowd-pleasing meal. It’s great for gatherings, freezes well, and delivers restaurant-quality results.
Essential Ingredients
This lasagna comes together with ingredients that create a rich, balanced dish. Here’s what you need and why each matters:
- Sweet Italian Sausage (1 lb): Adds savory, slightly sweet, and spiced flavor to the sauce.
- Lean Ground Beef (¾ lb): Provides hearty, meaty depth to complement the sausage.
- Minced Onion (½ cup): Contributes sweet, aromatic base notes.
- Garlic (2 cloves, crushed): Infuses bold, savory flavor.
- Crushed Tomatoes (1 (28 oz) can): Forms the backbone of the tomato sauce with rich texture.
- Canned Tomato Sauce (2 (6.5 oz) cans): Adds smooth, tangy tomato flavor.
- Canned Tomato Paste (2 (6 oz) cans): Intensifies tomato richness and thickens the sauce.
- Water (½ cup): Thins the sauce slightly for proper consistency.
- White Sugar (2 tbsp): Balances tomato acidity for a rounded flavor.
- Chopped Fresh Parsley (4 tbsp, divided): Adds bright, herbaceous freshness (2 tbsp for sauce, 2 tbsp for ricotta).
- Dried Basil Leaves (1 ½ tsp): Provides classic Italian herb flavor.
- Salt (1 ½ tsp, divided): Enhances overall taste (1 tsp for sauce, ½ tsp for ricotta).
- Italian Seasoning (1 tsp): Adds a blend of herbs for complexity.
- Fennel Seeds (½ tsp): Contributes subtle, anise-like warmth.
- Ground Black Pepper (¼ tsp): Adds mild spice.
- Lasagna Noodles (12): Create the structural layers for the dish.
- Ricotta Cheese (16 oz): Offers creamy, mild richness for the filling.
- Egg (1): Binds the ricotta mixture for a smooth, spreadable texture.
- Mozzarella Cheese (¾ lb, sliced): Melts into gooey, stretchy layers.
- Grated Parmesan Cheese (¾ cup): Adds nutty, salty depth.
Substitutions and Variations
- Meats: Swap sausage and beef for ground turkey, chicken, or a meatless crumble for vegetarian; adjust to 1.75 lb total.
- Ricotta: Replace with cottage cheese for a lighter texture or vegan ricotta for dairy-free.
- Mozzarella: Use shredded mozzarella for easier layering or provolone for a smokier flavor.
- Noodles: Substitute with no-boil lasagna noodles (adjust liquid if needed) or gluten-free noodles.
- Veggies: Add sautéed mushrooms, spinach, or zucchini for extra nutrition; reduce meat to 1 lb if adding 1–2 cups veggies.
- Gluten-Free: Use gluten-free noodles and ensure tomato products are gluten-free.
- Spicy Kick: Add ½ tsp red pepper flakes to the sauce for heat.
Step-by-Step Instructions
Follow these steps to create World’s Best Lasagna that’s rich, cheesy, and perfectly layered:
- Prepare the Meat Sauce:
- In a Dutch oven or large pot, cook 1 lb sweet Italian sausage, ¾ lb lean ground beef, ½ cup minced onion, and 2 cloves crushed garlic over medium heat until meat is well browned and onions are soft, about 8–10 minutes. Break up meat as it cooks.
- Stir in 1 (28 oz) can crushed tomatoes, 2 (6.5 oz) cans tomato sauce, 2 (6 oz) cans tomato paste, and ½ cup water.
- Add 2 tbsp white sugar, 2 tbsp chopped fresh parsley, 1 ½ tsp dried basil, 1 tsp salt, 1 tsp Italian seasoning, ½ tsp fennel seeds, and ¼ tsp ground black pepper.
- Bring to a simmer, cover, and cook for 1 ½ hours, stirring occasionally to prevent sticking.
- Beginner Tip: Use a wooden spoon to break up meat finely; skim excess fat from sauce if desired for a lighter dish.
- Cook the Noodles:
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles for 8–10 minutes until al dente.
- Drain noodles and rinse with cold water to stop cooking and prevent sticking. Lay flat on a clean towel or parchment paper.
- Beginner Tip: Add 1 tsp oil to boiling water to prevent sticking; handle noodles gently to avoid tearing.
- Prepare the Ricotta Mixture:
- In a mixing bowl, combine 16 oz ricotta cheese, 1 egg, 2 tbsp chopped fresh parsley, and ½ tsp salt. Mix until smooth.
- Beginner Tip: Use a fork or whisk to blend ricotta thoroughly; ensure egg is fully incorporated for a cohesive filling.
- Preheat the Oven:
- Preheat oven to 375°F (190°C) to ensure even baking.
- Beginner Tip: Place a baking sheet in the oven to catch potential drips during baking.
- Assemble the Lasagna:
- Spread 1 ½ cups meat sauce in the bottom of a 9×13-inch baking dish.
- Arrange 6 noodles lengthwise over the sauce, overlapping slightly to fit.
- Spread half of the ricotta mixture evenly over the noodles.
- Top with ⅓ of the sliced mozzarella (about ¼ lb).
- Spoon 1 ½ cups meat sauce over mozzarella and sprinkle with ¼ cup grated Parmesan.
- Repeat layers: 6 noodles, remaining ricotta, ⅓ mozzarella, 1 ½ cups sauce, and ¼ cup Parmesan.
- Top with remaining sauce, mozzarella, and ¼ cup Parmesan.
- Beginner Tip: Spread layers evenly with a spatula; press noodles gently to ensure flat layers.
- Bake the Lasagna:
- Cover with aluminum foil, sprayed with cooking spray to prevent sticking (or ensure foil doesn’t touch cheese).
- Bake for 25 minutes, then remove foil and bake for an additional 25 minutes until the cheese is golden and bubbling.
- Beginner Tip: Check at 40 minutes; if browning too quickly, re-cover with foil.
- Rest and Serve:
- Remove from oven and let lasagna rest for 15 minutes to set for easier slicing.
- Cut into squares and serve hot, optionally with garlic bread or a green salad.
- Beginner Tip: Use a sharp knife for clean cuts; serve with a spatula to keep layers intact.
Cooking Tips
- Meat Sauce: Simmer low and slow to meld flavors; stir every 15–20 minutes to prevent scorching. Taste and adjust salt or sugar before assembling.
- Noodles: Cook to al dente to avoid mushiness; lay flat after rinsing to prevent curling or sticking.
- Ricotta Layer: Spread ricotta thinly for even layers; mix thoroughly to avoid graininess.
- Cheese Distribution: Slice mozzarella thinly or use shredded for easier layering; reserve enough for a generous top layer.
- Prevent Sticking: Spray foil thoroughly or tent it to avoid cheese sticking; remove foil carefully to preserve the cheesy top.
Assembly: Building the Perfect Lasagna
This lasagna is all about creating a rich, layered masterpiece with bold flavors and a golden finish. Here’s how to make it shine:
- Sauce Prep:
- Cook meat sauce until thick and flavorful; ensure meat is finely crumbled for even texture.
- Skim excess fat if desired, but keep some for richness.
- Layering Technique:
- Spread sauce thinly to cover the dish bottom, preventing noodles from sticking.
- Overlap noodles slightly for structural integrity; trim if needed to fit the pan.
- Use a spatula to spread ricotta and sauce evenly, ensuring no gaps.
- Presentation Tips:
- Serve on simple plates to highlight the cheesy, golden top and layered interior.
- Garnish with extra parsley or a sprinkle of Parmesan for a polished look.
- Pair with a Caesar salad, garlic knots, or roasted vegetables for a complete Italian feast.
Serving Suggestions
- Main Dish: Serve as the centerpiece of a family dinner, holiday meal, or Italian-themed gathering.
- Meal Prep: Bake and store for 3–5 days; reheat slices for quick lunches or dinners.
- Potluck or Party: Bake in a disposable pan for easy transport; cut into smaller squares for sharing.
- Variations: Add 1 cup sautéed spinach to the ricotta or swap sausage for spicy Italian sausage for a kick.
- Drinks: Pair with a robust red wine like Chianti, sparkling water, or a classic Italian soda.
Storage and Make-Ahead Tips
This lasagna is perfect for prep-ahead and stores well:
- Refrigerator: Store baked lasagna, covered, in the fridge for up to 3–5 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual slices for 2–3 minutes.
- Freezer: Freeze unbaked lasagna (assembled but not baked) for up to 3 months; wrap tightly in plastic wrap and foil. Bake from frozen at 375°F (190°C) for 60–70 minutes, removing foil for the last 20 minutes. Baked lasagna can also be frozen; thaw in the fridge before reheating.
- Make-Ahead: Prepare meat sauce and ricotta mixture up to 2 days in advance; assemble lasagna and refrigerate for 1 day before baking. Add 5–10 minutes to baking time if baking cold.
- Serving Tip: Reheat with a splash of water or broth to keep moist; let rest briefly after reheating for clean slices.
Recipe Variations
- Vegetarian Lasagna: Omit meats and use 2 cups sautéed mushrooms, zucchini, or eggplant; use vegetable broth in the sauce.
- White Lasagna: Replace tomato sauce with a béchamel sauce (butter, flour, milk) and add spinach or chicken.
- Spicy Lasagna: Add ½ tsp red pepper flakes and use spicy Italian sausage for extra heat.
- Low-Carb Lasagna: Swap noodles for thinly sliced zucchini or eggplant; reduce baking time by 5 minutes.
- Gluten-Free Lasagna: Use gluten-free noodles and ensure tomato products are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 12):
- Calories: 450 kcal
- Protein: 25 g
- Fat: 25 g
- Carbohydrates: 35 g
- Sugar: 8 g
- Sodium: 900 mg
- Note: Values are approximate and depend on specific brands, cheese amounts, and ingredient quantities.
Conclusion
World’s Best Lasagna is the ultimate comfort food, offering layers of rich meat sauce, creamy ricotta, and melty cheese in every decadent bite. With its detailed yet approachable preparation, customizable ingredients, and make-ahead convenience, it’s a must-try for family dinners, holidays, or impressing guests. This recipe is so flavorful and satisfying, you’ll understand why it’s called the best. So simmer that sauce, layer those noodles, and get ready to enjoy a lasagna that’s pure Italian bliss!
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World’s Best Lasagna
Description
Craving a rich, hearty dish that’s a guaranteed crowd-pleaser? World’s Best Lasagna lives up to its name, layering savory meat sauce, creamy ricotta, melty mozzarella, and tender noodles into a masterpiece of comfort food. Packed with robust flavors from sweet Italian sausage, ground beef, and a perfectly seasoned tomato sauce, this lasagna is perfect for family dinners, gatherings, or special occasions.
Ingredients
This lasagna comes together with ingredients that create a rich, balanced dish. Here’s what you need and why each matters:
-
Sweet Italian Sausage (1 lb): Adds savory, slightly sweet, and spiced flavor to the sauce.
-
Lean Ground Beef (¾ lb): Provides hearty, meaty depth to complement the sausage.
-
Minced Onion (½ cup): Contributes sweet, aromatic base notes.
-
Garlic (2 cloves, crushed): Infuses bold, savory flavor.
-
Crushed Tomatoes (1 (28 oz) can): Forms the backbone of the tomato sauce with rich texture.
-
Canned Tomato Sauce (2 (6.5 oz) cans): Adds smooth, tangy tomato flavor.
-
Canned Tomato Paste (2 (6 oz) cans): Intensifies tomato richness and thickens the sauce.
-
Water (½ cup): Thins the sauce slightly for proper consistency.
-
White Sugar (2 tbsp): Balances tomato acidity for a rounded flavor.
-
Chopped Fresh Parsley (4 tbsp, divided): Adds bright, herbaceous freshness (2 tbsp for sauce, 2 tbsp for ricotta).
-
Dried Basil Leaves (1 ½ tsp): Provides classic Italian herb flavor.
-
Salt (1 ½ tsp, divided): Enhances overall taste (1 tsp for sauce, ½ tsp for ricotta).
-
Italian Seasoning (1 tsp): Adds a blend of herbs for complexity.
-
Fennel Seeds (½ tsp): Contributes subtle, anise-like warmth.
-
Ground Black Pepper (¼ tsp): Adds mild spice.
-
Lasagna Noodles (12): Create the structural layers for the dish.
-
Ricotta Cheese (16 oz): Offers creamy, mild richness for the filling.
-
Egg (1): Binds the ricotta mixture for a smooth, spreadable texture.
-
Mozzarella Cheese (¾ lb, sliced): Melts into gooey, stretchy layers.
-
Grated Parmesan Cheese (¾ cup): Adds nutty, salty depth.
Substitutions and Variations
-
Meats: Swap sausage and beef for ground turkey, chicken, or a meatless crumble for vegetarian; adjust to 1.75 lb total.
-
Ricotta: Replace with cottage cheese for a lighter texture or vegan ricotta for dairy-free.
-
Mozzarella: Use shredded mozzarella for easier layering or provolone for a smokier flavor.
-
Noodles: Substitute with no-boil lasagna noodles (adjust liquid if needed) or gluten-free noodles.
-
Veggies: Add sautéed mushrooms, spinach, or zucchini for extra nutrition; reduce meat to 1 lb if adding 1–2 cups veggies.
-
Gluten-Free: Use gluten-free noodles and ensure tomato products are gluten-free.
-
Spicy Kick: Add ½ tsp red pepper flakes to the sauce for heat.
Instructions
-
Prepare the Meat Sauce:
-
In a Dutch oven or large pot, cook 1 lb sweet Italian sausage, ¾ lb lean ground beef, ½ cup minced onion, and 2 cloves crushed garlic over medium heat until meat is well browned and onions are soft, about 8–10 minutes. Break up meat as it cooks.
-
Stir in 1 (28 oz) can crushed tomatoes, 2 (6.5 oz) cans tomato sauce, 2 (6 oz) cans tomato paste, and ½ cup water.
-
Add 2 tbsp white sugar, 2 tbsp chopped fresh parsley, 1 ½ tsp dried basil, 1 tsp salt, 1 tsp Italian seasoning, ½ tsp fennel seeds, and ¼ tsp ground black pepper.
-
Bring to a simmer, cover, and cook for 1 ½ hours, stirring occasionally to prevent sticking.
-
Beginner Tip: Use a wooden spoon to break up meat finely; skim excess fat from sauce if desired for a lighter dish.
-
-
Cook the Noodles:
-
Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles for 8–10 minutes until al dente.
-
Drain noodles and rinse with cold water to stop cooking and prevent sticking. Lay flat on a clean towel or parchment paper.
-
Beginner Tip: Add 1 tsp oil to boiling water to prevent sticking; handle noodles gently to avoid tearing.
-
-
Prepare the Ricotta Mixture:
-
In a mixing bowl, combine 16 oz ricotta cheese, 1 egg, 2 tbsp chopped fresh parsley, and ½ tsp salt. Mix until smooth.
-
Beginner Tip: Use a fork or whisk to blend ricotta thoroughly; ensure egg is fully incorporated for a cohesive filling.
-
-
Preheat the Oven:
-
Preheat oven to 375°F (190°C) to ensure even baking.
-
Beginner Tip: Place a baking sheet in the oven to catch potential drips during baking.
-
-
Assemble the Lasagna:
-
Spread 1 ½ cups meat sauce in the bottom of a 9×13-inch baking dish.
-
Arrange 6 noodles lengthwise over the sauce, overlapping slightly to fit.
-
Spread half of the ricotta mixture evenly over the noodles.
-
Top with ⅓ of the sliced mozzarella (about ¼ lb).
-
Spoon 1 ½ cups meat sauce over mozzarella and sprinkle with ¼ cup grated Parmesan.
-
Repeat layers: 6 noodles, remaining ricotta, ⅓ mozzarella, 1 ½ cups sauce, and ¼ cup Parmesan.
-
Top with remaining sauce, mozzarella, and ¼ cup Parmesan.
-
Beginner Tip: Spread layers evenly with a spatula; press noodles gently to ensure flat layers.
-
-
Bake the Lasagna:
-
Cover with aluminum foil, sprayed with cooking spray to prevent sticking (or ensure foil doesn’t touch cheese).
-
Bake for 25 minutes, then remove foil and bake for an additional 25 minutes until the cheese is golden and bubbling.
-
Beginner Tip: Check at 40 minutes; if browning too quickly, re-cover with foil.
-
-
Rest and Serve:
-
Remove from oven and let lasagna rest for 15 minutes to set for easier slicing.
-
Cut into squares and serve hot, optionally with garlic bread or a green salad.
-
Beginner Tip: Use a sharp knife for clean cuts; serve with a spatula to keep layers intact.
-
Cooking Tips
-
Meat Sauce: Simmer low and slow to meld flavors; stir every 15–20 minutes to prevent scorching. Taste and adjust salt or sugar before assembling.
-
Noodles: Cook to al dente to avoid mushiness; lay flat after rinsing to prevent curling or sticking.
-
Ricotta Layer: Spread ricotta thinly for even layers; mix thoroughly to avoid graininess.
-
Cheese Distribution: Slice mozzarella thinly or use shredded for easier layering; reserve enough for a generous top layer.
-
Prevent Sticking: Spray foil thoroughly or tent it to avoid cheese sticking; remove foil carefully to preserve the cheesy top.
FAQs
Q: Can I use no-boil lasagna noodles?
A: Yes! Use no-boil noodles and add ¼ cup extra water to the sauce; reduce baking time by 5–10 minutes, checking for doneness.
Q: Why is my lasagna watery?
A: Watery lasagna can result from undercooked sauce or excess moisture in ingredients. Simmer sauce until thick and drain any watery veggies if using fresh.
Q: Can I make the sauce ahead?
A: Yes! Prepare the meat sauce up to 2 days in advance and refrigerate, or freeze for up to 3 months; thaw before assembling.
Q: How do I prevent the cheese from sticking to the foil?
A: Spray foil with cooking spray or tent it to avoid contact with the cheese; remove foil carefully to preserve the top layer.
Q: How do I store leftovers?
A: Store in the fridge for 3–5 days or freeze unbaked for 3 months; reheat at 350°F (175°C). See storage tips above for details.
Q: Can I make this vegetarian?
A: Yes! Omit meats and use sautéed veggies like mushrooms or spinach; replace sausage with a plant-based crumble if desired.