Lasagna has always been more than a meal in my family—it’s a tradition. Passed down from my grandmother’s handwritten recipe cards, this version evolved with a rich blend of American heartiness and Italian soul. When I first started tweaking her original dish, I focused on the sauce—slow-cooked, aromatic, and layered with depth. That’s what makes this lasagna the one friends request again and again.
Whether it’s a cold winter night or a summer gathering with loved ones, this lasagna fits every table. Rich meat sauce, creamy ricotta, melty mozzarella, and layers of perfectly tender pasta—it’s the kind of dish that makes people go quiet with the first bite.
If you’re someone who loves a meal that can impress a crowd and comfort a hungry family, then this is your recipe. It’s hearty, it’s indulgent, and it absolutely lives up to its name: The World’s Best Lasagna.
Why You’ll Love This Lasagna
This isn’t just any lasagna. It’s a culmination of texture, flavor, and tradition. You’ll love the way the slow-simmered meat sauce develops a depth of flavor that store-bought sauces can’t match. The richness of the ricotta and mozzarella is perfectly balanced with fresh herbs, and each layer is built to be satisfying but not overwhelming. The use of three cheeses—ricotta, mozzarella, and Parmesan—ensures a gooey, golden finish in every bite. This dish is a great make-ahead option, freezer-friendly, and versatile enough to adapt to what you have in the pantry.
Ingredients
For the Meat Sauce:
- 1 lb sweet Italian sausage
- 1 lb lean ground beef (grass-fed preferred)
- 1 large white onion, diced
- 7 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (San Marzano recommended)
- 2 (6 oz) cans tomato paste
- 1 (15 oz) can tomato sauce
- ½ cup dry white wine (use one you’d drink)
- 2 Tbsp white sugar
- ½ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 1 tsp fennel seeds
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Cheese Filling:
- 30 oz whole milk ricotta cheese
- 2 Tbsp fresh parsley, chopped
- 1 large egg
- ½ tsp salt
- ⅛ tsp ground nutmeg
For Assembly:
- 1 lb lasagna noodles
- 1 lb mozzarella, thinly sliced (about 26 slices)
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- Butter, for greasing the pan
Instructions
1. Make the Meat Sauce
In a large stock pot over medium heat, cook the Italian sausage and ground beef, breaking up the meat with a wooden spoon. Once the meat starts to brown, add the diced onion and minced garlic. Cook until the onion is translucent and the meat is well browned.
Stir in the sugar, fresh basil, parsley, fennel seeds, oregano, salt, and black pepper. Pour in the crushed tomatoes, tomato paste, tomato sauce, and white wine. Stir until well combined. Bring the mixture to a light simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour (or up to 4 hours if you have the time). Stir occasionally to prevent sticking.
The longer you let the sauce simmer, the deeper and richer the flavor will be. This is the heart of the lasagna, and it’s where you want to spend your time.
2. Soften the Lasagna Noodles
Place your lasagna noodles in a large lasagna pan or tray and cover them completely with hot tap water. Let them soak for about 30 minutes until they are soft and flexible. Drain and pat dry with paper towels.
This method eliminates the need for boiling, making prep faster and less messy, and helps avoid overcooked, mushy noodles.
3. Mix the Ricotta Filling
In a medium bowl, combine the ricotta cheese, chopped parsley, egg, salt, and nutmeg. Stir until the mixture is smooth and creamy. Set aside in the refrigerator until you’re ready to assemble your lasagna.
This ricotta mixture brings the creamy richness that balances the boldness of the meat sauce.
4. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Begin assembly with a layer of meat sauce—spread about 1 cup evenly over the bottom of the pan. Layer 4 softened noodles across the sauce. Spoon and spread ⅓ of the ricotta mixture over the noodles, then add ¼ of the mozzarella slices. Spoon about 1½ cups of meat sauce over the mozzarella, then sprinkle ¼ cup of grated Parmesan.
Repeat this layering process two more times: noodles, ricotta, mozzarella, sauce, Parmesan.
For the final layer, place a layer of noodles, top with the remaining meat sauce, cover with the rest of the mozzarella, and finish with a generous sprinkle of Parmesan.
Cover loosely with foil (sprayed with non-stick spray so it doesn’t stick to the cheese).
5. Bake the Lasagna
Bake the lasagna for 25 minutes with the foil on. Remove the foil and continue baking for another 25 minutes until the cheese is bubbly and golden brown.
Allow the lasagna to rest for at least 10 minutes before slicing. This rest time helps the layers hold together for perfect slices.
Variations
- Vegetarian: Omit the meat and replace with sautéed mushrooms, spinach, and zucchini.
- Extra Cheesy: Add fontina or provolone for an ultra-cheesy variation.
- Spicy: Use hot Italian sausage and add red pepper flakes for a fiery twist.
Tips for Success
Let your sauce develop for hours if time allows—it’s what sets this lasagna apart. Use high-quality tomatoes and cheeses for maximum flavor. Don’t skip the resting time after baking; it’s essential for clean slices and better texture. Always taste and adjust seasoning in your sauce before layering—it’s easier to fix before assembly.
Serving Suggestions
This lasagna is a meal in itself but shines even brighter when served with:
- Warm garlic bread or homemade focaccia
- A fresh arugula salad with lemon vinaigrette
- A bold red wine like Chianti or Zinfandel
- A classic Italian dessert like tiramisu or panna cotta
Final Thoughts
This recipe is more than just a comfort food classic—it’s an experience. From the aroma that fills the kitchen as the sauce simmers, to the satisfaction of slicing into perfectly layered pasta and cheese, every step of this lasagna brings a sense of home and celebration. It’s a dish that asks you to slow down, cook with intention, and share with people you love. If you’re searching for a reliable, show-stopping main course that works in any season, you’ve just found it. Try it once, and you’ll come back to it for every special occasion—or just a weekend when you want something truly satisfying.
The World’s Best Lasagna!
Ingredients
For the Meat Sauce:
- 1 lb sweet Italian sausage
- 1 lb lean ground beef grass-fed preferred
- 1 large white onion diced
- 7 cloves garlic minced
- 1 28 oz can crushed tomatoes (San Marzano recommended)
- 2 6 oz cans tomato paste
- 1 15 oz can tomato sauce
- ½ cup dry white wine use one you’d drink
- 2 Tbsp white sugar
- ½ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 1 tsp fennel seeds
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Cheese Filling:
- 30 oz whole milk ricotta cheese
- 2 Tbsp fresh parsley chopped
- 1 large egg
- ½ tsp salt
- ⅛ tsp ground nutmeg
For Assembly:
- 1 lb lasagna noodles
- 1 lb mozzarella thinly sliced (about 26 slices)
- 1 cup freshly grated Parmesan cheese plus extra for serving
- Butter for greasing the pan
Instructions
Make the Meat Sauce
- In a large stock pot over medium heat, cook the Italian sausage and ground beef, breaking up the meat with a wooden spoon. Once the meat starts to brown, add the diced onion and minced garlic. Cook until the onion is translucent and the meat is well browned.
- Stir in the sugar, fresh basil, parsley, fennel seeds, oregano, salt, and black pepper. Pour in the crushed tomatoes, tomato paste, tomato sauce, and white wine. Stir until well combined. Bring the mixture to a light simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour (or up to 4 hours if you have the time). Stir occasionally to prevent sticking.
- The longer you let the sauce simmer, the deeper and richer the flavor will be. This is the heart of the lasagna, and it’s where you want to spend your time.
Soften the Lasagna Noodles
- Place your lasagna noodles in a large lasagna pan or tray and cover them completely with hot tap water. Let them soak for about 30 minutes until they are soft and flexible. Drain and pat dry with paper towels.
- This method eliminates the need for boiling, making prep faster and less messy, and helps avoid overcooked, mushy noodles.
Mix the Ricotta Filling
- In a medium bowl, combine the ricotta cheese, chopped parsley, egg, salt, and nutmeg. Stir until the mixture is smooth and creamy. Set aside in the refrigerator until you’re ready to assemble your lasagna.
- This ricotta mixture brings the creamy richness that balances the boldness of the meat sauce.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Begin assembly with a layer of meat sauce—spread about 1 cup evenly over the bottom of the pan. Layer 4 softened noodles across the sauce. Spoon and spread ⅓ of the ricotta mixture over the noodles, then add ¼ of the mozzarella slices. Spoon about 1½ cups of meat sauce over the mozzarella, then sprinkle ¼ cup of grated Parmesan.
- Repeat this layering process two more times: noodles, ricotta, mozzarella, sauce, Parmesan.
- For the final layer, place a layer of noodles, top with the remaining meat sauce, cover with the rest of the mozzarella, and finish with a generous sprinkle of Parmesan.
- Cover loosely with foil (sprayed with non-stick spray so it doesn’t stick to the cheese).
Bake the Lasagna
- Bake the lasagna for 25 minutes with the foil on. Remove the foil and continue baking for another 25 minutes until the cheese is bubbly and golden brown.
- Allow the lasagna to rest for at least 10 minutes before slicing. This rest time helps the layers hold together for perfect slices.
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