Growing up with an Italian background, I developed a deep love for Italian food — hearty, comforting, and absolutely delicious. Among all the dishes, lasagna has always been my favorite.
This classic lasagna features a rich meat sauce made with both ground beef and Italian sausage, giving it a wonderful, spicy depth of flavor. A creamy ricotta cheese layer adds the perfect balance, making every bite heavenly.
Why This Lasagna is the Best
The secret to this lasagna’s amazing taste lies in the slow-simmered meat and sausage sauce. Simmering it for over an hour allows the flavors to meld perfectly. It’s so good, you might want to make extra to freeze for a quick dinner later—try it with spaghetti and a glass of Chianti!
How to Make World’s Best Lasagna
Step 1: In a dutch oven over medium heat, cook the ground beef, Italian sausage, minced onion, and crushed garlic until the meat is browned.
Step 2: Stir in crushed tomatoes, tomato paste, tomato sauce, dried basil, fennel seeds, Italian seasoning, and a touch of sugar. Season with salt, pepper, and add chopped parsley.
Step 3: Lower the heat and simmer the sauce gently for 1½ hours, stirring occasionally.
Step 4: Meanwhile, mix ricotta cheese with an egg, more chopped parsley, and a pinch of salt in a small bowl.
Step 5: Preheat your oven to 375°F (190°C).
Step 6: Assemble the lasagna in a 9×13-inch baking dish following this order:
- Spread 1½ cups of meat sauce on the bottom.
- Layer precooked lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly on top.
- Add a third of the sliced mozzarella cheese.
- Spoon another 1½ cups of meat sauce over the cheese, then sprinkle ¼ cup Parmesan.
Step 7: Repeat the layers: noodles, ricotta, mozzarella, meat sauce, and Parmesan. Finish with the remaining mozzarella and Parmesan on top.
Step 8: Cover the dish with aluminum foil (spray the foil with cooking spray to prevent sticking) and bake for 25 minutes.
Step 9: Remove the foil and bake uncovered for another 25 minutes until bubbly and golden.
Step 10: Let it rest for 10 minutes before slicing and serving.
Tips for Perfect Lasagna
- To reheat leftovers without drying them out, cover the lasagna with foil and warm it in a 350°F oven until heated through.
- There’s no one right way to layer lasagna — start with meat sauce, then noodles, followed by cheese layers, repeating to your preference.
- If assembling ahead of time, keep the unbaked lasagna covered in the fridge for up to one day. Let the meat sauce cool completely before assembling to avoid bacterial growth.
- Fresh mozzarella is best for a creamy texture, but shredded mozzarella works well too.
- You can use no-boil noodles, but I prefer precooked ones for ease.
Ingredients
- 1 lb sweet Italian sausage
- ¾ lb lean ground beef
- ½ cup minced onion
- 2 garlic cloves, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans tomato sauce
- 2 tbsp white sugar
- 1½ tsp dried basil leaves
- ½ tsp fennel seeds
- 1 tsp Italian seasoning
- 1½ tsp salt (or to taste)
- ¼ tsp ground black pepper
- 4 tbsp chopped fresh parsley
- 12 precooked lasagna noodles
- 16 oz ricotta cheese
- 1 egg
- ¾ lb mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Serving Suggestions
Pair this lasagna with a crisp green salad and some garlic bread for a classic Italian meal everyone will love!