Irresistible Best Lasagna for a Soul-Satisfying Meal
Discover the Best Lasagna recipe with rich layers of cheese, sauce, and pasta, perfect for family dinners and comfort food cravings!
Ingredients
- 12 pieces lasagna noodles cooked al dente
- 1 lb ground beef lean preferred
- 0.5 lb Italian sausage mild or spicy, casing removed
- 1 small onion diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes canned
- 6 oz tomato paste canned
- 2 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 15 oz ricotta cheese whole milk or part-skim
- 1 large egg beaten
- 3 cups mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, cook ground beef and sausage over medium heat until browned. Add onion and garlic; sauté until fragrant.
- Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
- In a bowl, combine ricotta cheese with egg. Mix well.
- Spread 1/2 cup meat sauce in the bottom of a 9x13-inch baking dish. Layer 3 noodles over sauce. Spread 1/3 of the ricotta mixture, 1/3 of the meat sauce, and sprinkle with mozzarella. Repeat layers twice, ending with sauce and remaining mozzarella and Parmesan on top.
- Cover with foil (to prevent sticking, spray foil with cooking spray). Bake for 25 minutes. Remove foil and bake an additional 20 minutes or until cheese is bubbly and golden.
- Let rest for 15 minutes before slicing. Garnish with fresh parsley if desired. Enjoy!
Notes
Make Ahead:
You can assemble the lasagna up to 24 hours in advance. Store it covered in the refrigerator, then bake when ready. Freezer Friendly:
Lasagna freezes beautifully! Wrap tightly and freeze unbaked for up to 3 months. Bake directly from frozen, adding an extra 20–30 minutes to the bake time. Noodle Tip:
If using oven-ready (no-boil) noodles, be sure to add a bit more sauce between layers to ensure proper cooking. Ricotta Substitute:
Cottage cheese can be used as a lighter substitute for ricotta. More Flavor:
Add a pinch of red pepper flakes to the meat sauce for a subtle kick. Rest Before Slicing:
Let the lasagna rest for 15 minutes after baking. This allows the layers to set and makes slicing easier.
You can assemble the lasagna up to 24 hours in advance. Store it covered in the refrigerator, then bake when ready. Freezer Friendly:
Lasagna freezes beautifully! Wrap tightly and freeze unbaked for up to 3 months. Bake directly from frozen, adding an extra 20–30 minutes to the bake time. Noodle Tip:
If using oven-ready (no-boil) noodles, be sure to add a bit more sauce between layers to ensure proper cooking. Ricotta Substitute:
Cottage cheese can be used as a lighter substitute for ricotta. More Flavor:
Add a pinch of red pepper flakes to the meat sauce for a subtle kick. Rest Before Slicing:
Let the lasagna rest for 15 minutes after baking. This allows the layers to set and makes slicing easier.