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World’s Best Homemade Classic Lasagna Recipe

A thick, perfectly baked slice of homemade lasagna showing layers of meat sauce and cheese, topped with melted mozzarella.
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This recipe delivers the ultimate comfort food experience, combining rich meat sauce, creamy ricotta layers, and perfectly baked pasta for a crowd-pleasing, hearty Italian dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup fresh parsley, chopped
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  2. Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Add ground beef and Italian sausage to the pot. Cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. This develops the rich flavor.
  5. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, and chopped parsley. Mix well until fully combined.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with the final layer of noodles and the remaining mozzarella cheese. Sprinkle a little extra Parmesan cheese on top.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving. This helps the layers set for cleaner servings.

Notes

  • For a truly ‘Million Dollar’ creamy texture, substitute half of the ricotta cheese with an equal amount of cream cheese softened to room temperature before mixing with the egg.
  • If you prefer a less intense tomato flavor, use whole peeled tomatoes instead of crushed tomatoes in the sauce.
  • This hearty Italian dinner freezes well. Assemble the entire dish, cover tightly with plastic wrap and then foil, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the covered baking time.

Nutrition

Find it online: https://cookincorner.com/worlds-best-homemade-classic-lasagna-recipe/