After hundreds of Lasagna recipes tested by our expert team, we chose the best Lasagna recipe of 2021! Learn how to make in 5 easy steps! The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!
This is the world’s best lasagna recipe!
- 9 Lasagna Noodles
- 1-1/4 Pounds Bulk Italian Sausage
- 3/4 Pound Ground Beef
- 1 Medium Onion, Diced
- 3 Garlic Cloves, Minced
- 2 Cans (one 28 Ounces, One 15 Ounces) Crushed Tomatoes
- 2 Cans (6 Ounces Each) Tomato Paste
- 2/3 Cup Water
- 2 To 3 Tablespoons Sugar
- 3 Tablespoons Plus 1/4 Cup Minced Fresh Parsley, Divided
- 2 Teaspoons Dried Basil
- 3/4 Teaspoon Fennel Seed
- 3/4 Teaspoon Salt, Divided
- 1/4 Teaspoon Coarsely Ground Pepper
- 1 Large Egg, Lightly Beaten
- 1 Carton (15 Ounces) Ricotta Cheese
- 4 Cups Shredded Part-skim Mozzarella Cheese
- 3/4 Cup Grated Parmesan Cheese
Cook the lasagna pasta. Drain. Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. Make sure to cook them until they're very al dente.
Check out the packaging and cook it for two-thirds of the recommended time. Since you will be baking the entire lasagna in the oven after you layer it, your pasta will continue cooking, so give it a place to go! Overcooked pasta does not a good lasagna make.
In a 3-quart saucepan over medium-high heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces.
Add in onion and garlic and cook until meat is well browned, stirring constantly. Season the beef as desired. Pour off any fat.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
The most important part of this whole things is her sauce. It’s rich with flavour and texture. Using tomato paste results in a thick and rich sauce. Don’t skip this ingredient!
Make the cheese filling. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Refrigerate until ready to assemble lasagna.
In baking dish, placing a layer of meat sauce under the first layer of noodles will help prevent the noodles from sticking to the bottom of the baking dish. Layer with three noodles and a third of the ricotta mixture.
Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. I don’t recommend using fresh mozzarella because all different brands have different moisture levels and it can affect the finished product. If you do want to use fresh mozzarella, be sure to slice it thin and press out all the extra moisture in paper towels.
Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese.
Cover loosely with aluminum foil.
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How Long to Cook Lasagna?
There’s nothing worse than having your entire top portion of cheese stuck to your aluminum foil cover. Poke 8-10 toothpicks evenly around the top of your lasagna, pushing them in halfway to keep the aluminum foil from touching and sticking to your lasagna. Just be sure to count and remove every toothpick prior to serving.
At least half the pleasure of making a lasagna is enjoying the leftovers! They will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again. To reheat an unbaked frozen lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil.
Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, bake as directed. To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid.
Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month. To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight.
Once thawed, warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again. To freeze and reheat individual slices: Cut the baked and cooled casserole into slices and wrap each slice individually in foil. Combine them in a freezer storage bag and freeze for up to 1 month. Thaw overnight in the fridge. To reheat, unwrap from the foil, place on a microwave-safe dish, and reheat in the microwave for a few minutes until bubbly.
Lasagna Nutrition Facts
The Best Lasagna Recipe 2021
This is the best Lasagna recipe of all time! If you’re looking for a classic lasagna recipe, give this easy homemade lasagna a try. We’ll give you hints and exact ingredients to use for the best lasagna your family has ever had. You can't go wrong with this deliciously rich meat lasagna recipe. This classic lasagna recipe is made with an easy meat sauce as the base. The best lasagna recipe ever starts out with a homemade bolognese sauce. Bolognese sauce is a meat based sauce that gets its name because it originates in Bologna, Italy. In this recipe I’ve used a combination of lean ground beef and Italian style ground sausage.
You’ll want to be sure to use a lean ground beef for best results so that the sauce doesn’t end up greasy. The sauce builds flavor with minced onion and garlic. You’ll want to make sure to mince your onions because you don’t want the sauce to end up being too chunky.
We are going for the ideal texture here and the only chunks in the sauce should be from the meat. This easy Lasagna Recipe is beefy, saucy and supremely flavorful. Homemade lasagna recipe is better than any restaurant version and it feeds a crowd for way less than going out to eat.
We love lasagna around here and have gotten creative over the years with slow cooker lasagna and even a lasagna pasta casserole, but THIS classic lasagna is our all-time favorite. Lasagna recipe is the perfect meal – it keeps, reheats and freezes really well and it is so nice to have something in the fridge to enjoy throughout the week.
I’ve been working on this meat lasagna recipe for over a year. I set out to make the best traditional lasagna recipe. Every time I made it, I’d make little tweaks here and there until I thought it was just right. The Best Lasagna is here! Layered with a rich meat sauce and a creamy parmesan white sauce, plus the perfect amount of mozzarella cheese!
I’ve been on the quest for the perfect lasagna for years. I can tell you right now that this recipe is the ultimate lasagna recipe. It’s absolute perfection and possibly the world’s best lasagna! You won’t need another recipe ever again.
Lasagna Recipe Tips
Don't have Italian sausage on hand? Ground beef will work just fine.
If you want to add veggies to this dish, saute them ahead of time to release some extra moisture. Then layer in with your meat and cheeses.
You’ll notice that two cans of tomato paste are used in this recipe. Yes, that’s a ton of tomato paste! Tomato paste has a super concentrated tomato flavor. By adding in so much paste we’re able to up the saturation of the tomato flavor, without adding too much liquid into the sauce. It’s thinned out with just a bit of chicken broth. The blend of herbs included in this bolognese is absolute perfection. I’ve used fresh parsley and fresh basil and combined it with dried oregano and the key to all the flavor: fennel seeds. You need the fennel seeds for that authentic flavor.
The sauce develops flavor as it simmers. It needs to be simmered for a minimum of 1 hour to give you the most amazing lasagna, but you can simmer it up to 4 hours for maximum flavor results. It’s worth every second and doesn’t require much effort at all. If you don’t want to leave it simmering on the stove, you can always transfer it all to a slow cooker and simmer it in there on high for 4 hours. There are three sources of cheese in this recipe. First you have the classic lasagna filling of ricotta cheese. Use whole milk ricotta cheese in this recipe for best results.
This recipe isn’t about skimping! I’ve kept the ricotta filling quite simple and added just a touch of ground nutmeg for authentic flavor. The egg acts as a binding agent and gives the filling the ideal texture. The second source of cheese is sliced mozzarella cheese. Third, you’ll need freshly grated parmesan cheese. Don’t use shredded, you’ll want grated for best results.
Also, don’t use that canned stuff. It doesn’t melt the same as real, freshly grated parmesan cheese. I’ve given you the best hack ever for your lasagna noodles and included it as part of the recipe. No boil lasagna noodles work, but they often end up a bit of an odd texture and absorb too much liquid in the recipe. Instead, I use regular lasagna noodles and STILL don’t boil them. All you have to do is place them into a container and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven.
While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool. Sometimes we're a little lasagna and skip this step when making a meat sauce and we always regret it—the sauce tastes so greasy! Draining the fat from the skillet is a must for your lasagna layers, which will already have a lot of fat from cheese.
You may not know this, but technically, Lasagna did not originate in Italy as you may expect. Its origin can be traced way back to Ancient Greece. The name Lasagna, or “Lasagna” is derived from the Greek word ‘Laganon’; the first known form of pasta. Laganon was not a traditional lasagna as we know it with traditional Italian ingredients, but it was composed of layers of pasta and sauce. So it basically got its name from the method in which it was made, not for its ingredients.
Many countries have debated for years who came up with the first lasagna recipe. Of course, Italy claims they were the first, but really should be credited for perfecting the layers and layers of deliciousness that is lasagna. In fact, researchers in Britain found a cookbook with a lasagna recipe that dates back to the 1390’s, staking their claim to the first lasagna.
Regardless of who can claim the lasagna fame, we are grateful to whoever is responsible for passing this recipe on through the centuries! The traditional lasagna of Naples, lasagna di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce.
The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagna, featuring a fermented dough flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick.
Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. In other regions, lasagna can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats, and vegetables, and the dish is typically flavored with wine, garlic, onion, and oregano.
In all cases, the lasagna is oven-baked (al forno). Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagna are made of semolina from durum wheat.