World’s Best Lasagna
I’ve been making this lasagna for years — it’s the one I bring to potlucks and the recipe my family requests for birthdays. This version layers a meaty tomato sauce with a creamy ricotta filling and plenty of melty mozzarella, producing comforting, crowd-pleasing slices that hold together without falling apart. If you want a reliably satisfying lasagna with straightforward steps and familiar pantry ingredients, this is it — and if you like comparing techniques, my notes on classic lasagna techniques can help you tweak timing and layering.
Why you’ll love this dish
This lasagna hits the sweet spot: hearty, cheesy, and very forgiving. It’s ideal for feeding a family, making ahead for weeknight dinners, or sending with a friend who needs a warm meal. The combination of ground beef and Italian sausage gives the sauce depth without complex seasoning, and the ricotta-egg mixture creates a custardy layer that keeps every bite tender.
“This lasagna disappeared in minutes — rich sauce, just the right cheese pull, and leftovers that reheated like a dream.” — happy home cook
Beyond comfort, this recipe is budget-friendly (basic pantry staples), kid-approved (mild, familiar flavors), and adaptable — swap meats, go vegetarian, or use no-boil noodles if you prefer.
For a veggie-first approach, also check out my write-up on vegetable lasagna for ideas on hearty swaps.
The cooking process explained
Before you cook: expect a short stovetop simmer and two rounds in the oven. Rough overview:
- Boil noodles and drain.
- Brown ground beef and Italian sausage; soften onion and garlic.
- Add crushed tomatoes and herbs; simmer about 30 minutes for depth.
- Mix ricotta with an egg for a stable, creamy layer.
- Assemble: sauce → noodles → ricotta → cheeses, repeat, finish with sauce and cheeses.
- Bake covered, then uncovered until bubbly and golden. Rest 10 minutes to set before slicing.
This quick roadmap helps you pace hands-on time and oven time so the whole meal comes together smoothly.
What you’ll need
- 12 lasagna noodles (regular or no-boil) — use no-boil to skip the boiling step.
- 1 pound ground beef
- 1 pound Italian sausage (mild or hot, based on preference)
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes (one large can)
- 16 ounces ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (or 2 tsp dried)
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- Salt and pepper to taste
Notes/substitutions:
- For lighter lasagna, use part-skim ricotta and low-fat mozzarella.
- Swap ground turkey for beef for a milder flavor.
- Add a cup of sautéed spinach or mushrooms to the ricotta for extra veggies.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles in salted water according to package instructions. Drain and lay flat to prevent sticking. (If using no-boil noodles, skip this step.)
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up the meat. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 4–5 minutes.
- Stir in the crushed tomatoes, basil, parsley, salt, and pepper. Bring to a simmer and cook gently for 30 minutes to develop flavor.
- In a medium bowl, combine ricotta cheese, the egg, and a pinch of salt. Mix until smooth.
- In a 9×13-inch baking dish, spread a thin layer of meat sauce to coat the bottom.
- Lay down a single layer of noodles, spread about one-third of the ricotta mixture over the noodles, and sprinkle with a layer of mozzarella and a little Parmesan.
- Repeat layers (sauce → noodles → ricotta → cheeses) two more times, finishing with meat sauce and the remaining mozzarella and Parmesan on top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake another 25 minutes, until the top is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing so the layers set.
For assembly tips and alternate timing, see this step-by-step lasagna guide that walks through layering tricks.
Best ways to enjoy it
Serve slices hot from the oven with:
- A crisp green salad (peppery arugula or a simple romaine Caesar).
- Garlic bread or crusty Italian bread to mop up sauce.
- A light vegetable side like roasted broccoli or a lemony green beans salad.
For a special touch: garnish with extra chopped basil and a drizzle of good olive oil. For plating, cut with a sharp knife and use a metal spatula to lift neat squares; warm plates help keep the lasagna hot longer.
Storage and reheating tips
Cool leftovers to room temperature (no more than 2 hours at room temp), then:
- Refrigerate: store in an airtight container for up to 4 days.
- Reheat: place a slice in a microwave-safe dish and cover; microwave in 30–60 second bursts until hot. For best texture, reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes.
- Freeze: wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen by baking at 350°F (175°C) for about 45–60 minutes, covered, until heated through.
Always reheat to an internal temperature of 165°F (74°C) to ensure safety.
Helpful cooking tips
- Drain cooked meat well to avoid a watery lasagna.
- If your sauce seems thin, simmer uncovered for a few extra minutes to concentrate flavors.
- Let the lasagna rest before cutting — this prevents a soupy, falling-apart slice.
- Use freshly grated Parmesan for better melting and flavor.
- Make ahead: assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. This actually improves flavor meld.
For more time-saving tricks and chef-level tweaks, read additional guidance at more tricks for this lasagna.
Creative twists
- Vegetarian: replace meats with a mixture of sautéed mushrooms, zucchini, and eggplant, and add a layer of spinach in the ricotta.
- White lasagna: swap the tomato sauce for a béchamel with cooked chicken and mushrooms.
- Spicy: use hot Italian sausage and add red pepper flakes to the sauce.
- Gluten-free: use gluten-free lasagna noodles or thinly slice eggplant or zucchini as noodle substitutes.
FAQ
Q: Can I assemble this lasagna the night before?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking straight from the fridge.
Q: Do I have to boil the noodles first?
A: Only if you’re using traditional lasagna noodles. No-boil noodles are a convenient alternative; just ensure you have enough sauce so they fully hydrate while baking.
Q: How do I stop the top from burning while the inside heats through?
A: Cover with foil for the first part of baking, then remove foil to brown the top. If the top is browning too quickly, loosely tent with foil.
Q: Can I make this dairy-free?
A: Substitute dairy-free ricotta, shredded dairy-free mozzarella, and a plant-based Parmesan alternative. Texture will differ slightly but flavors can still be excellent.
Conclusion
This lasagna is a dependable winner — comforting layers, simple ingredients, and a straightforward oven finish make it a perfect go-to for family dinners or special occasions. If you want to compare a classic crowd-favorite version with a visual guide, check the original inspiration at World’s Best Lasagna Recipe (with Video). For an approachable, home-cook take with extra tips and variations, I also recommend The World’s Best Homemade Lasagna – Easy Recipe!.
Classic Lasagna

Ingredients
Pasta and Sauce Ingredients
- 12 pieces lasagna noodles (regular or no-boil) Use no-boil to skip the boiling step.
- 1 pound ground beef
- 1 pound Italian sausage (mild or hot, based on preference)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes (one large can)
- 2 tablespoons fresh basil, chopped (or 2 tsp dried)
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- Salt and pepper to taste
Cheese Ingredients
- 16 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles in salted water according to package instructions. Drain and lay flat to prevent sticking. (If using no-boil noodles, skip this step.)
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up the meat. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 4–5 minutes.
- Stir in the crushed tomatoes, basil, parsley, salt, and pepper. Bring to a simmer and cook gently for 30 minutes to develop flavor.
- In a medium bowl, combine ricotta cheese, the egg, and a pinch of salt. Mix until smooth.
Assembly and Baking
- In a 9x13-inch baking dish, spread a thin layer of meat sauce to coat the bottom.
- Lay down a single layer of noodles, spread about one-third of the ricotta mixture over the noodles, and sprinkle with a layer of mozzarella and a little Parmesan.
- Repeat layers (sauce → noodles → ricotta → cheeses) two more times, finishing with meat sauce and the remaining mozzarella and Parmesan on top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake another 25 minutes, until the top is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing so the layers set.
