World’s Best Lasagna

World’s Best Lasagna

Introduction
The first time this lasagna bubbles in the oven, the kitchen fills with a warm, tomato-sweet perfume threaded with roasted garlic and caramelized onion. When you lift the foil and the mozzarella stretches in long, glossy ribbons, that satisfying crackle of golden cheese promises comfort on a plate. Each forkful combines velvety ricotta, savory Bolognese, tender pasta, and nutty Parmesan — creamy, tangy, and just salty enough. It’s the kind of meal that slows conversation and invites seconds.

This lasagna is perfect for holiday dinners, Sunday family gatherings, potlucks, or any evening when you want something that tastes like home. It’s also forgiving: assemble ahead and bake later, or freeze portions for easy, make-ahead dinners during busy weeks.

Dish Snapshot

• Prep Time: 30 minutes
• Cook Time: 50 minutes (including covered and uncovered baking)
• Total Time: 1 hour 20 minutes (plus cooling)
• Servings: 8 generous slices
• Difficulty Level: Moderate — approachable for home cooks with basic skills

Nutrition Highlights
Estimated nutrition per serving (1/8 of recipe). These values are calculated from standard ingredient values using USDA FoodData Central and represent approximate averages for the recipe as written.

• Calories: ~690 kcal
• Protein: ~40 g
• Carbohydrates: ~37 g
• Fat: ~42 g
• Saturated Fat: ~18 g
• Fiber: ~4 g
• Sodium: ~900–1,100 mg
• Cholesterol: ~120 mg

Notes on health context: these are estimates based on USDA ingredient composition. If you’re watching sodium, saturated fat, or calories, try the lower-fat variations listed below. For guidance on daily saturated fat limits and heart-healthy diets, reputable sources include the Mayo Clinic and the USDA.

Why You’ll Love It
This lasagna is a sensory hug — the aroma is nostalgic, the textures deliver contrast (creamy ricotta vs. tender noodles), and the layers let each ingredient sing while working together. It’s ideal for:

• Social and family gatherings where comfort food and big flavors matter.
• Meal prepping — assemble ahead and bake when needed, or freeze individual portions.
• Celebrations and holidays: it feeds a crowd, travels well, and pairs beautifully with simple sides.

How to Make World’s Best Lasagna

Ingredients (serves 8)

• 12 lasagna noodles (regular or no-boil; about 12–14 oz)
• 1 lb (450 g) ground beef or Italian sausage (or 50/50 mix)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 24 oz (680 g) tomato sauce (plain)
• 15 oz (425 g) crushed tomatoes
• 6 oz (170 g) tomato paste
• 15 oz (425 g) whole-milk ricotta cheese
• 16 oz (450 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
• 1 large egg
• 2 tsp Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper

Optional ingredients and substitutions:

• Swap ground turkey or chicken for a leaner option.
• Use part-skim ricotta and low-moisture part-skim mozzarella to reduce fat and calories.
• For a vegetarian version: replace meat with 2 cups cooked lentils or a chopped mushroom-walnut mixture and use a plant-based “ricotta” or tofu blend.
• Add 1/2 cup chopped fresh basil or a handful of baby spinach layers for extra freshness.
• Use no-boil noodles to skip pre-cooking; adjust baking time if needed.

Step-by-step Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened and fragrant, about 4–5 minutes.
3. Add ground beef or Italian sausage. Cook until browned and no pink remains, breaking it up as it cooks. Drain excess fat (reserve a teaspoon for flavor if desired).
4. Stir in tomato sauce, crushed tomatoes, and tomato paste. Season with Italian seasoning, salt, and pepper. Reduce heat and simmer gently for 20 minutes to meld flavors.
5. In a bowl, mix ricotta cheese with the egg, a pinch of salt, and a few grinds of black pepper until smooth.
6. Spread a thin layer of Bolognese sauce in a 9×13-inch baking dish to prevent sticking. Layer with noodles, then spread 1/3 of the ricotta mixture, sprinkle 1/3 of the mozzarella, and spoon on sauce. Repeat layers (noodles → ricotta → mozzarella → sauce).
7. Finish with a final sheet of noodles (optional), cover with the remaining Bolognese sauce, then a generous topping of mozzarella and Parmesan cheese.
8. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and edges are golden brown.
9. Remove from oven and let rest for 10 minutes before slicing — this helps set the layers and makes cleaner servings.

Practical tips:

• If using regular lasagna noodles, boil them 1–2 minutes less than package directions so they finish cooking in the oven and don’t become mushy.
• Avoid overmixing the ricotta and egg; you want it smooth but not watery.
• If the top browns too quickly, tent foil loosely to prevent burning while the center finishes heating.
• Use a serrated spatula or a thin metal spatula to lift neat slices.

Best Pairings

• Simple green salad with a bright vinaigrette to cut the richness (arugula, lemon, and shaved Parmesan makes a lively contrast).
• Garlic bread or herbed focaccia for mopping up sauce.
• Roasted or steamed vegetables (broccolini, asparagus, or a medley of root vegetables).
• A medium-bodied red wine (Sangiovese, Chianti, Merlot) or a crisp sparkling water with lemon for non-drinkers.
• For a cozy, all-in comfort meal, serve with a warm cup of herb tea after dinner.

Keeping it Fresh

• Room temperature: Do not leave lasagna at room temperature for more than 2 hours (USDA food safety guideline).
• Refrigerator: Store covered or in an airtight container for 3–4 days.
• Freezer: Wrap tightly (foil + airtight container or heavy-duty freezer bag) and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Bake frozen portions at 350°F (175°C) covered with foil until heated through (about 25–40 minutes, depending on thickness); remove foil for the last 5–10 minutes to re-crisp the cheese. Microwave slices on medium power in short bursts if reheating a single portion.

Chef’s Advice

• Cheese balance: Use good-quality part-skim mozzarella for melting and a sharper Parmesan for flavor; a small amount of fontina or provolone can add extra creaminess.
• Sauce depth: Simmering the sauce longer (30–45 minutes) develops deeper flavor. A splash of red wine while simmering adds complexity, but let alcohol cook off.
• Moisture control: If your ricotta is very watery, drain it in a fine strainer for 15–30 minutes to prevent a runny lasagna.
• Layer technique: Don’t overload any single layer with too much sauce or cheese; even layers ensure even cooking and cleaner slices.
• Resting is essential: Cutting too soon makes a sloppy casserole. Ten minutes is a minimum; 15–20 minutes is ideal.

Creative Twists

• Vegetarian Spinach & Mushroom Lasagna: Replace meat with 3 cups sautéed mushrooms + 4 cups fresh spinach (cook down) and add a béchamel or extra ricotta layer.
• Mexican-Inspired Lasagna: Swap tomato sauce for enchilada sauce, use seasoned ground turkey, layers of pepper jack and cheddar, and add black beans and corn.
• Gluten-Free & Lighter Option: Use gluten-free lasagna noodles or thin layers of roasted zucchini and eggplant as noodle substitutes; use part-skim cheeses and lean ground turkey for a lower-fat version.
• Seafood Lasagna: Use a white sauce (béchamel) with lump crab and shrimp, ricotta, and a lighter mozzarella — finish with lemon zest and fresh dill.

Recipe Q&A
Q: Can I assemble this ahead of time?
A: Yes — assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to baking time if chilled straight from the fridge.

Q: Do I have to precook lasagna noodles?
A: If you use no-boil noodles, you can layer them dry. For regular noodles, lightly boil until just pliable (al dente) to avoid overcooking in the oven.

Q: How can I reduce calories and saturated fat?
A: Use lean ground turkey or chicken, part-skim ricotta and mozzarella, and reduce the amount of cheese on top. Also increase vegetable layers (spinach, zucchini) to bulk up without added fat.

Q: Why is my lasagna watery?
A: Common causes are watery ricotta, overly saucy layers, or underbaked center. Drain ricotta if necessary, use moderate sauce per layer, and ensure you bake long enough and rest before slicing.

Q: Can I freeze single portions?
A: Absolutely — slice into portions, wrap individually (plastic wrap + foil or airtight container), and freeze up to 3 months for easy reheating.

Conclusion

If you’re ready to create that irresistible, cheese-stretched, family-pleasing dish, give this lasagna a try and make any of the variations to suit your tastes. For another beloved take with a helpful video walkthrough, see World’s Best Lasagna Recipe (with Video). For a slightly different method and tips from another home-cook perspective, check out The World’s Best Homemade Lasagna – Easy Recipe!

Try the recipe, share a photo or note about your favorite tweaks, and join the conversation — good food tastes better when it’s shared.

World’s Best Lasagna

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• Author: recipechangegmail-com
• Total Time: 80
• Yield: 8 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting lasagna featuring layers of creamy ricotta, savory Bolognese, tender pasta, and nutty Parmesan, perfect for family gatherings or potlucks.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles (regular or no-boil; about 12–14 oz)
• 1 lb ground beef or Italian sausage (or 50/50 mix)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 24 oz tomato sauce (plain)
• 15 oz crushed tomatoes
• 6 oz tomato paste
• 15 oz whole-milk ricotta cheese
• 16 oz shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 large egg
• 2 tsp Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened and fragrant, about 4–5 minutes.
3. Add ground beef or Italian sausage. Cook until browned and no pink remains, breaking it up as it cooks. Drain excess fat.
4. Stir in tomato sauce, crushed tomatoes, and tomato paste. Season with Italian seasoning, salt, and pepper. Simmer gently for 20 minutes.
5. In a bowl, mix ricotta cheese with the egg, a pinch of salt, and pepper until smooth.
6. Spread a thin layer of Bolognese sauce in a 9×13-inch baking dish. Layer with noodles, then spread 1/3 of the ricotta mixture, sprinkle 1/3 of the mozzarella, and spoon on sauce. Repeat layers.
7. Cover with remaining Bolognese sauce, then top with mozzarella and Parmesan cheese.
8. Cover tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and edges are golden brown.
9. Let rest for 10 minutes before slicing.

Notes

Can be assembled ahead of time and refrigerated for up to 24 hours before baking. Also freezes well for easy reheating.

• Prep Time: 30
• Cook Time: 50
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 690
• Sugar: 10g
• Sodium: 1000mg
• Fat: 42g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 120mg