The Best Lasagna Recipe You’ll Ever Try

Summary:

A cozy oven-baked meal stacking layers of tender pasta, savory meat sauce, and creamy cheeses. This lasagna feels warm and full of flavor. With easy steps and simple tools, you can make a hearty feast for friends or family.

Equipment:

– Large pot for cooking noodles
– Large skillet
– Mixing bowl
– 9×13-inch baking pan
– Measuring cups and spoons
– Wooden spoon or spatula
– Aluminum foil
– Sharp knife and cutting board

Ingredients:

– 1 lb ground beef or turkey
– 1 lb bulk Italian sausage (pork or turkey)
– 1 medium onion, diced
– 3 garlic cloves, minced
– 1 (28-ounce) can crushed tomatoes
– 2 Tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper, to taste
– 12 lasagna noodles (regular or no-boil)
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg
– 3 cups shredded mozzarella cheese
– Fresh basil or parsley, chopped, for garnish

Instructions:

1. Prep & Preheat

• Preheat oven to 375°F (190°C).
• If using regular noodles, bring a large pot of salted water to a boil.

2. Cook Pasta

• Add noodles and cook until just firm (al dente).
• Drain and rinse under cool water; lay flat to avoid sticking.

3. Make Meat Sauce

• Heat skillet over medium. Add beef and sausage, breaking into pieces.
•Sauté the meat until it’s fully cooked and no longer pink, then pour off any extra fat.
• Stir in onion and garlic; cook 3–4 minutes until soft.
• Mix in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
• Reduce the heat and let it simmer for 15 minutes, stirring occasionally.

4. Blend Cheese Filling

• In a bowl, whisk ricotta, Parmesan, and egg until smooth.
• Season lightly with salt and pepper.

5. Layer Your Dish

• Spoon a thin coat of meat sauce on the pan’s bottom.
• Lay 3 noodles across the sauce.
• Spread one-third of the cheese mix over noodles.
• Sprinkle one cup mozzarella.
• Repeat layers: sauce, noodles, cheese mix, mozzarella.
• Top with final noodles, sauce, and remaining mozzarella.

6. Bake Covered

• Cover pan with foil, sealing edges.
• Bake for 25 minutes.
• Take off the foil. Bake for another 10 minutes until the cheese is bubbly and the edges are brown.

7. Rest & Garnish

• Let lasagna rest 10–15 minutes so layers set.
• Sprinkle chopped basil or parsley on top.
• Slice into squares and serve warm.

Notes:
– Swap beef for ground turkey for a lighter meal.
– Use no-boil noodles to skip the pasta step.
– Stir a handful of chopped spinach into the cheese layer for extra greens.
– Prepare the night before and bake fresh next day.
– Freeze leftovers in portions for easy reheating.

History:

Lasagna traces back to medieval Italy, where cooks layered flat pasta with meat and cheese. Over centuries, recipes spread across Europe. In Naples, tomatoes joined the mix, creating the red sauce we love today.

Why You’ll Love It:
This lasagna strikes a balance between rich sauce and creamy cheese. It’s hands-off during baking, so you can visit with guests. Best of all, it makes enough to feed a crowd—or to enjoy leftovers for days.

Tips for Success:

– Dry noodles well before layering to avoid excess moisture.
– Stir fresh chopped herbs into the sauce for lively flavor.
– Cover tightly for moist layers; remove cover at end to crisp the top.
– Use a sharp serrated knife to slice easily and cleanly.

Variations:

– Add roasted mushrooms or peppers to the sauce.
– Sprinkle a layer of fresh spinach leaves before baking.
– Swap half the mozzarella for smoked provolone for depth.
– Drizzle pesto on each slice for a garlicky finish.

Serving Ideas:

Serve with a crisp green salad, garlic knots, and a glass of red wine. A simple cucumber-tomato salad also cuts through the richness. Offer lemon wedges for a bright contrast.

Final Thoughts:

I’ve honed this recipe through family dinners and potlucks. Each step is clear, so cooks of any level can follow. The end result brings comfort and smiles around the table.

Personal Story:

I first tested this lasagna on a chilly fall night. The house filled with savory scents, and loved ones gathered for seconds. That moment reminded me why I keep returning to this familiar, delicious dish.