World’s Best Lasagna
I still remember the first time I baked this lasagna for a crowd — the house smelled like garlic and warm tomato, and everyone lingered at the table for a second helping. This version layers classic Italian flavors with a straightforward technique, so it’s one of those recipes you’ll reach for when you want a reliable, crowd-pleasing dinner. Serve it for a family Sunday, potluck, or a cozy weeknight when you want leftovers that taste even better the next day. If you like starting a meal with shareable bites, pair it with some best appetizer recipes to round things out.
Why you’ll love this dish
This lasagna brings together rich meat sauce, creamy ricotta, and bubbling mozzarella in a reliably comforting bake. It’s forgiving (you can swap pre-made sauce or use mild sausage), scales easily for a crowd, and freezes beautifully for future dinners. It’s also customizable — make it spicier with hot Italian sausage or keep it mellow for kids.
“A perfect balance of savory meat and creamy cheese — a family favorite that’s worth the little prep time.” — longtime home cook
Step-by-step overview
Before you dive in, here’s the flow at a glance so you know what to expect: boil noodles until al dente → brown beef and sausage → mix ricotta with egg and herbs → build layers in a 9×13 dish (noodles, ricotta, meat, sauce, mozzarella) → cover and bake, then uncover to brown → rest before slicing. Total active prep is about 30–40 minutes, baking is 50 minutes, plus a 15-minute rest.
What you’ll need
- 12 lasagna noodles (regular or no-boil—see notes)
- 1 pound ground beef (80/20 gives good flavor)
- 1 pound Italian sausage (sweet or hot, casing removed)
- 3 cups ricotta cheese
- 1 large egg
- 4 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 4 cups marinara sauce (homemade or quality store-bought)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and black pepper to taste
Notes and substitutions:
- For a lighter version, swap half the ricotta for cottage cheese.
- Use no-boil noodles to skip the initial boiling step — increase baking time by about 10 minutes and ensure extra sauce to hydrate them.
- For a vegetarian twist, replace the beef and sausage with a ricotta-spinach filling and roasted vegetables.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente per package directions. Drain and lay flat to prevent sticking.
- In a large skillet over medium heat, cook ground beef and Italian sausage, breaking up the meat, until browned and cooked through. Drain excess fat. Season with salt and pepper.
- In a medium bowl, stir together ricotta, the egg, oregano, basil, and a pinch of salt and pepper until smooth.
- Spread about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange 4 lasagna noodles over the sauce in a single layer. Spread half the ricotta mixture evenly over the noodles. Spoon half the meat mixture over the ricotta, then add a layer of marinara and sprinkle with 1 1/3 cups mozzarella.
- Repeat with another layer: noodles, remaining ricotta, remaining meat, more sauce, and another 1 1/3 cups mozzarella.
- Finish with a final layer of noodles, the remaining marinara sauce, the remaining mozzarella, and a generous sprinkle of Parmesan.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 25 minutes, until the cheese is bubbly and golden.
- Let the lasagna rest for 15 minutes before cutting. Resting lets the layers set so slices hold together.
Best ways to enjoy it
Serve slices on warm plates with a simple green salad dressed in lemon vinaigrette to cut the richness. Crusty garlic bread or a focaccia are classic companions. For dessert, a bright lemon or berry option complements the savory meal; I often finish with a slice from this best cheesecake recipe when I’m hosting.
Wine and beverage pairings:
- Medium-bodied red like Chianti or Sangiovese
- Light-bodied beer such as an Italian pilsner
- Sparkling water with a lemon wedge for a non-alcoholic option
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual slices in the oven at 350°F (175°C) for 15–20 minutes covered, or microwave covered for 2–3 minutes until heated through.
- Freezing: Wrap the cooled, unbaked assembled lasagna tightly in plastic wrap and foil, or freeze baked portions. Freeze up to 3 months. Thaw overnight in the fridge before baking (if unbaked) or reheat from frozen, adding extra time and covering to prevent burning.
Food safety: refrigerate within two hours of baking and reheat to at least 165°F (74°C) for safe serving.
Pro chef tips
- Drain the cooked meat well; excess fat makes the lasagna greasy.
- Don’t over-soak noodles: cook to al dente so they finish perfectly in the oven without becoming mushy.
- Let it rest — at least 15 minutes — so you get clean, even slices.
- For extra flavor, simmer your marinara with the cooked meat for 10 minutes before layering.
- Short on time? Use pre-shredded cheeses and a high-quality jarred marinara to cut prep time.
Tip: If you have leftover cheese, sprinkle some on a quick pizza using this best cheese pizza method for a fast second meal.
Creative twists
- Spicy sausage: swap in hot Italian sausage and add red pepper flakes to the ricotta for a kick.
- Veggie-forward: use a mixture of roasted zucchini, mushrooms, and spinach in place of the meat.
- White lasagna: replace marinara with a béchamel and sautéed mushrooms plus spinach for a creamy variant.
- Gluten-free: use gluten-free lasagna noodles or thin slices of roasted eggplant as layers.
Common questions
Q: Can I assemble the lasagna ahead of time?
A: Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, add about 10–15 minutes to the covered bake time.
Q: Can I freeze the lasagna before baking?
A: Absolutely. Wrap the unbaked assembled lasagna tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra time and keeping it covered until the center is hot.
Q: Are no-boil noodles okay to use?
A: Yes. Use no-boil noodles to skip the boiling step. Make sure there’s enough sauce when layering so the noodles can hydrate during baking. You may need to increase covered baking time by about 10 minutes.
Q: How do I prevent a watery lasagna?
A: Use well-drained cheeses, avoid over-saucing the layers, and make sure cooked meats are drained of excess fat. Letting the lasagna rest before cutting also reduces watery edges.
Q: Can I make this vegetarian?
A: Replace the meat with a mix of sautéed vegetables (mushrooms, bell peppers, spinach) and use a robust marinara. Consider adding layers of thinly sliced roasted eggplant for texture.
Conclusion
If you want a classic, reliably delicious lasagna with plenty of make-ahead and freezing potential, try this method — it balances ease and flavor for family meals and gatherings. For a video walkthrough and to compare techniques, see the detailed World’s Best Lasagna Recipe (with Video). For another home cook’s take with helpful tips and variations, check out The World’s Best Homemade Lasagna – Easy Recipe!.
Classic Italian Lasagna
Ingredients
For the noodles
- 12 pieces lasagna noodles (regular or no-boil) No-boil noodles can skip the boiling step; increase baking time by about 10 minutes.
For the meat sauce
- 1 pound ground beef (80/20) Provides good flavor.
- 1 pound Italian sausage (sweet or hot, casing removed) Can be substituted with a vegetarian option.
- 4 cups marinara sauce Homemade or quality store-bought.
For the cheese filling
- 3 cups ricotta cheese For a lighter version, swap half with cottage cheese.
- 1 large egg Helps bind the cheese mixture.
- 4 cups shredded mozzarella cheese Reserve some for topping.
- 2 cups grated Parmesan cheese For topping.
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- to taste Salt and black pepper Season to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente per package directions. Drain and lay flat to prevent sticking.
- In a large skillet over medium heat, cook ground beef and Italian sausage, breaking up the meat, until browned and cooked through. Drain excess fat and season with salt and pepper.
- In a medium bowl, stir together ricotta, the egg, oregano, basil, and a pinch of salt and pepper until smooth.
Assembly and Baking
- Spread about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange 4 lasagna noodles over the sauce in a single layer. Spread half the ricotta mixture evenly over the noodles. Spoon half the meat mixture over the ricotta, then add a layer of marinara and sprinkle with 1 1/3 cups mozzarella.
- Repeat with another layer: noodles, remaining ricotta, remaining meat, more sauce, and another 1 1/3 cups mozzarella.
- Finish with a final layer of noodles, the remaining marinara sauce, the remaining mozzarella, and a generous sprinkle of Parmesan.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 25 minutes, until the cheese is bubbly and golden.
Finishing Up
- Let the lasagna rest for 15 minutes before cutting to allow the layers to set.
