World’s Best Lasagna

Introduction & Inspiration

Few dishes evoke such universal acclaim and comforting satisfaction as a truly great lasagna, and when a recipe earns the title of “World’s Best Lasagna,” as this iconic version often has, it sparks a special kind of culinary curiosity! This recipe is a deep dive into classic Italian-American comfort, featuring layers of tender pasta, a robust, slow-simmered meat sauce brimming with Italian sausage and ground beef, creamy ricotta cheese filling, and a generous blanket of melted mozzarella and Parmesan. It’s a true labor of love that promises an unforgettable meal.

My inspiration for revisiting this specific lasagna comes from its celebrated status and the sheer joy it brings to so many tables. It represents the pinnacle of homemade lasagna for countless home cooks – a dish perfect for impressing guests, celebrating special occasions, or simply indulging in the ultimate comfort food.

My goal is to walk you through each step of creating this renowned lasagna. While it involves several stages, from crafting the rich meat sauce to carefully assembling the layers, the process is entirely achievable at home and the incredibly delicious results speak for themselves.

Let’s embark on the journey of making what many consider the absolute best lasagna!

Nostalgic Appeal / Comfort Food Connection

This “World’s Best Lasagna” is a direct line to cherished food memories and the heart of Italian-American comfort cooking. Lasagna, with its satisfying layers of pasta, rich sauce, and melted cheese, is a dish that often signifies family, tradition, and abundance. It’s a staple at Sunday dinners, holiday feasts, and celebratory gatherings, always welcomed with enthusiasm.

The specific combination of Italian sausage and ground beef in the sauce, the creamy ricotta filling seasoned with parsley and egg, and the generous topping of mozzarella and Parmesan are hallmarks of a classic, beloved lasagna. The aroma of it baking fills the home with an undeniably comforting and nostalgic scent.

The patient, slow simmer of the meat sauce is itself a nod to traditional cooking methods where time is a key ingredient, allowing flavors to deepen and meld into something truly special.

Making and sharing this lasagna feels like participating in a rich culinary heritage, creating a dish that’s not just food, but a shared experience of comfort and joy.

Homemade Focus (The Art of Slow Simmering and Layering)

Crafting this “World’s Best Lasagna” is a beautiful exercise in dedicated homemade cooking. While not overly complex in technique, it emphasizes the importance of building flavor through patient simmering and careful layering of from-scratch components. This is what sets it apart and contributes to its legendary status.

I love how this recipe guides you through creating a truly exceptional meat sauce. It starts with browning both Italian sausage and lean ground beef with onion and garlic for a deep, savory foundation. The sauce is then enriched with a trio of tomato products – crushed tomatoes, tomato paste, and tomato sauce – and simmered for a luxurious hour and a half with a specific blend of herbs like basil, fennel, Italian seasoning, and fresh parsley. This long simmer is crucial for developing incredible depth.

The homemade ricotta filling is simple yet essential, providing a creamy, slightly tangy contrast to the robust meat sauce. The artful layering of these homemade elements with tender lasagna noodles and generous amounts of mozzarella and Parmesan is what creates the iconic structure and an irresistible blend of textures and flavors in every bite.

From the slow-simmered sauce to the final cheesy topping, every step is a testament to the rewarding results of thoughtful, homemade preparation.

Flavor Goal

The primary flavor goal of the “World’s Best Lasagna” is an opulent, deeply savory, cheesy, and perfectly balanced Italian-American comfort food experience. It aims for harmonious layers where each component shines: tender pasta, a rich and complex meat sauce, creamy ricotta, and abundant, gooey melted mozzarella and Parmesan.

The meat sauce is the heart of the flavor profile: sweet Italian sausage and lean ground beef provide a robust, savory meatiness. The slow simmer with crushed tomatoes, tomato paste, tomato sauce, water, a touch of sugar (to balance tomato acidity), and a specific blend of herbs (basil, fennel, Italian seasoning) creates an intensely flavorful, slightly sweet, and aromatic tomato base.

The ricotta cheese mixture, enhanced with egg, parsley, and salt, offers pockets of cool, creamy, slightly tangy richness that beautifully contrasts with the warmth and depth of the meat sauce.

The lasagna noodles provide the essential tender pasta layers, while the generous amounts of sliced mozzarella melt into luxurious, stringy goodness, and the grated Parmesan cheese adds a sharp, salty, umami kick throughout and on top.

Ingredient Insights

Let’s delve into the key components of this celebrated lasagna:

Meat Sauce:

• Sweet Italian sausage & Lean ground beef: The combination provides a superior depth of meat flavor compared to using just one type.
• Minced onion & Crushed garlic: The foundational aromatics.
• Canned tomato products (crushed tomatoes, tomato paste, tomato sauce) & Water: Create a rich, multi-layered tomato base with good consistency for simmering.
• White sugar: Crucial for balancing the acidity of the large quantity of tomato products.
• Dried basil leaves, Fennel seed, Italian seasoning, Salt, Ground black pepper, Fresh parsley: This specific blend of dried and fresh herbs and spices creates the signature flavor of the sauce. Fennel seed is particularly complementary to Italian sausage.

Ricotta Mixture:

• Ricotta cheese: Provides the creamy, slightly sweet cheese layer. Whole milk ricotta generally yields the creamiest results.
• Egg: Binds the ricotta mixture, helping it set slightly during baking and enriching the texture.
• Fresh parsley & Salt: Season the ricotta simply.

Pasta & Cheese Topping:

• Lasagna noodles: Standard, boil-type noodles are called for.
• Mozzarella cheese, sliced: Provides the iconic cheese pull and melty topping. Using low-moisture mozzarella, sliced or shredded, is best.
• Grated Parmesan cheese: Adds a sharp, salty, nutty flavor that enhances the overall cheesiness. Freshly grated Parmesan Reggiano offers the best taste.

The careful balance of seasonings in the meat sauce and the quality of the cheeses are vital.

Essential Equipment

You’ll need standard tools for preparing a substantial lasagna:

• A Large Dutch oven or heavy-bottomed stockpot: Essential for browning the large quantity of meat and for the long, slow simmer of the sauce without scorching.
• A Large pot: For boiling the lasagna noodles.
• A Colander: For draining the cooked noodles.
• A 9×13 inch baking dish: The standard size for this recipe. Glass or ceramic is fine.
• Mixing bowls: One for the ricotta mixture.
• Measuring cups and spoons.
• A Wooden spoon or sturdy spatula: For breaking up meat and stirring the sauce.
• Aluminum foil: Crucial for covering the lasagna during the initial baking phase to prevent drying and allow even cooking.
• A Grater (optional): If grating your own Parmesan or mozzarella from blocks.

A large, heavy pot for the sauce is highly recommended for best results.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements based on the well-known recipe:

Meat Sauce:

• 1 pound sweet Italian sausage
• ¾ pound lean ground beef
• ½ cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6.5 ounce) cans canned tomato sauce
• 2 (6 ounce) cans tomato paste
• ½ cup water
• 2 tablespoons white sugar
• 4 tablespoons chopped fresh parsley, divided (2 tbsp for sauce, 2 tbsp for ricotta)
• 1 ½ teaspoons dried basil leaves
• 1 ½ teaspoons salt, divided (1 tsp for sauce, ½ tsp for ricotta, plus more for pasta water)
• 1 teaspoon Italian seasoning
• ½ teaspoon fennel seeds
• ¼ teaspoon ground black pepper

Ricotta Mixture:

• 16 ounces ricotta cheese
• 1 large egg
• (Remaining 2 tablespoons chopped fresh parsley from above)
• (Remaining ½ teaspoon salt from above)

Pasta & Cheeses:

• 12 lasagna noodles
• ¾ pound mozzarella cheese, sliced (or shredded)
• ¾ cup grated Parmesan cheese

These quantities create a large lasagna, yielding approximately 12 servings.

Have all your ingredients measured and prepped before starting the sauce.

Step-by-Step Instructions (Building the Ultimate Lasagna)

Let’s meticulously craft this celebrated lasagna:

1. Make the Rich Meat Sauce:

• In a large Dutch oven or heavy-bottomed pot, cook the sweet Italian sausage, lean ground beef, minced onion, and crushed garlic over medium heat. Stir frequently, breaking up the meats, until they are well browned and crumbly. Drain off any excess fat.
• Stir in the crushed tomatoes, canned tomato sauce, tomato paste, and ½ cup of water.
• Season the sauce with 2 tablespoons of white sugar, 2 tablespoons of the chopped fresh parsley, dried basil leaves, 1 teaspoon of the salt, Italian seasoning, fennel seeds, and ground black pepper.
• Stir everything together thoroughly. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for about 1 ½ hours, stirring occasionally to prevent sticking.

2. Cook Lasagna Noodles:

• About 30 minutes before the sauce is finished, bring a large pot of generously salted water to a rolling boil.
• Add the lasagna noodles to the boiling water and cook for 8 to 10 minutes (or according to package directions) until they are al dente – tender but still with a firm bite.
• Drain the noodles well in a colander and rinse them with cold water to stop the cooking process and remove excess starch, which helps prevent sticking. You can lay them flat on lightly oiled foil or parchment if not assembling immediately.

3. Prepare Ricotta Filling:

• While noodles cook or drain, in a medium mixing bowl, combine the ricotta cheese with the beaten egg, the remaining 2 tablespoons of chopped fresh parsley, and the remaining ½ teaspoon of salt. Mix well until all ingredients are thoroughly combined.

4. Preheat Oven and Prepare for Assembly:

• Preheat your oven to 375°F (190°C). Have your 9×13-inch baking dish ready.

5. Assemble the Lasagna Layers:

• Base Sauce: Spread about 1 ½ cups of the prepared meat sauce evenly over the bottom of the 9×13-inch baking dish.
• First Noodle Layer: Arrange 6 lasagna noodles lengthwise over the meat sauce, overlapping them slightly if necessary to create an even layer.
• Ricotta Layer: Spread half of the prepared ricotta cheese mixture evenly over the noodles.
• Mozzarella Layer: Top the ricotta with one-third of the mozzarella cheese slices (or ¼ pound if using shredded).
• Sauce & Parmesan Layer: Spoon another 1 ½ cups of meat sauce over the mozzarella, and then sprinkle evenly with ¼ cup of the grated Parmesan cheese.
• Repeat Layers: Create a second identical sequence of layers: 6 more lasagna noodles, the remaining ricotta mixture, another third of the mozzarella cheese, the remaining meat sauce (use enough to cover well, amount might vary slightly), and another ¼ cup of Parmesan cheese.
• Final Cheese Topping: Top the lasagna with the remaining mozzarella cheese slices (or shredded) and the remaining ¼ cup of Parmesan cheese.

6. Bake the Lasagna:

• Cover the baking dish tightly with aluminum foil. To prevent the foil from sticking to the top cheese layer, you can either lightly spray the underside of the foil with non-stick cooking spray or make sure the foil is tented slightly so it doesn’t make contact.
• Place the covered lasagna in the preheated oven. Bake for 25 minutes.
• After 25 minutes, carefully remove the aluminum foil from the baking dish.
• Continue baking, uncovered, for an additional 25 minutes, or until the lasagna is hot and bubbly, and the cheese on top is melted and lightly golden brown.

7. Rest Before Serving (Absolutely Essential!):

• Remove the baked lasagna from the oven and place it on a wire rack. Let it rest, uncovered, for at least 15-20 minutes (even 30 minutes is better) before attempting to slice and serve. This crucial resting period allows the layers to set and cool slightly, making it much easier to cut into neat, intact slices.

8. Serve:

• After resting, slice the “World’s Best Lasagna” into generous squares and serve hot. Enjoy the fruits of your labor!

The patient simmering and resting are as important as the layering!

Troubleshooting

Crafting a multi-layered lasagna takes care. Here are some common issues and fixes:

• Problem: Lasagna is watery or the sauce seems thin.
  • Solution: Ensure the meat sauce simmered for the full 1.5 hours (or even a bit longer if it seems thin) to allow it to reduce and thicken properly. Ricotta cheese can sometimes be watery; some cooks prefer to strain very wet ricotta briefly. Crucially, the 15-30 minute resting period after baking allows the lasagna to set up and absorb excess moisture.
• Problem: Lasagna is too dry.
  • Solution: Ensure enough meat sauce was used in each layer and that all noodles were well-covered. Avoid overbaking, especially during the uncovered portion. Baking covered for the initial period helps retain moisture.
• Problem: Noodles are tough or undercooked.
  • Solution: Cook noodles only until al dente, as they will continue to cook during baking. Ensure all noodles are completely covered by sauce and cheese during layering to prevent them from drying out, especially at the edges.
• Problem: Lasagna doesn’t hold its shape when sliced.
  • Solution: Resting time is non-negotiable! Let the lasagna sit for at least 15-20 minutes (preferably 30) after removing it from the oven before slicing. This allows the molten cheese and sauce to firm up.
• Problem: Foil stuck to the cheese topping.
  • Solution: Lightly spray the underside of the foil with non-stick cooking spray or ensure the foil is tented slightly above the cheese layer, not pressed down onto it.

Don’t rush the resting period – it’s vital for perfect slices!

Tips and Variations

Let’s personalize this “World’s Best Lasagna”:

• Tip: Use high-quality canned tomato products (like San Marzano style) for the richest, most flavorful meat sauce.
• Variation: Add a splash of dry red wine (about 1/2 cup) to the meat sauce after browning the meats and before adding tomatoes; let it simmer and reduce for a few minutes to add depth.
• Tip: For an even creamier ricotta layer, some people like to mix in a small amount (e.g., 1/4 cup) of grated Parmesan or even a touch of heavy cream with the ricotta, egg, and parsley.
• Variation: Incorporate a layer of cooked spinach (squeezed very dry) mixed into the ricotta filling.
• Tip: If you prefer, you can use all ground beef or all Italian sausage instead of a combination, but the blend offers great flavor complexity.
• Variation: For a slightly different cheese profile, substitute some of the mozzarella with provolone or fontina cheese.
• Variation (No-Boil Noodles): If using no-boil lasagna noodles, you typically need to ensure your sauce is a bit more liquid (perhaps add an extra 1/4 to 1/2 cup of water or broth to the meat sauce) and that the noodles are very well covered by sauce on both sides. Follow specific package directions for no-boil noodles if available.

A fantastic recipe to adapt to your family’s preferences!

Serving and Pairing Suggestions

The “World’s Best Lasagna” is a hearty, satisfying main course perfect for sharing.

Serving: Serve hot, cut into generous squares, allowing guests to see the beautiful layers.

Classic Pairings:

• Garlic Bread: An absolute must for soaking up any extra delicious meat sauce from the plate.
• Simple Green Salad: A crisp salad with a light Italian or balsamic vinaigrette provides a necessary fresh contrast to the richness of the lasagna. Caesar salad is also a popular choice.
• Steamed or Roasted Vegetables: Simple sides like steamed green beans, roasted broccoli, or asparagus add color and nutrition.
• Wine: A robust Italian red wine such as Chianti Classico, Sangiovese, Barbera, or even a Montepulciano d’Abruzzo pairs wonderfully with the rich meat sauce. Drink with moderation.

It’s a complete and deeply satisfying meal experience that always impresses.

Nutritional Information

This is a very rich, cheesy, and meaty lasagna, designed for indulgence. Nutritional information is highly approximate (per serving, assuming 12 generous servings):

• Calories: 500-700+
• Fat: 30-45+ grams
• Saturated Fat: 15-25+ grams (High from meats, ricotta, mozzarella, Parmesan)
• Cholesterol: 90-140+ mg
• Sodium: 1200-1800+ mg (Very high from meats, canned tomato products, cheeses, added salt)
• Total Carbs.: 30-45+ grams
• Dietary Fiber: 3-6 grams
• Sugars: 8-15 grams (includes added sugar in sauce and natural sugars from tomatoes)
• Protein: 30-40+ grams

A substantial, high-protein meal, but also very high in fat (especially saturated) and sodium. Enjoy as a special occasion meal. Using leaner meats, part-skim cheeses, and carefully controlling added salt can help modify the profile slightly.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

The “World’s Best Lasagna” (Allrecipes version) features layers of cooked lasagna noodles, a rich homemade meat sauce made with sweet Italian sausage, lean ground beef, and a long, slow simmer with tomatoes and herbs. It also includes a creamy ricotta cheese mixture and generous amounts of sliced mozzarella and grated Parmesan cheese. The lasagna is baked covered, then uncovered, until hot, bubbly, and golden, and must rest before serving for the layers to set.

Q&A:

Q: Can I make this lasagna ahead of time?A: Yes, absolutely! Lasagna is an excellent make-ahead dish. You can assemble the entire lasagna (up to baking), cover it tightly with plastic wrap then foil, and refrigerate it for up to 24-48 hours. You may need to add 10-20 minutes to the covered baking time if baking directly from cold.

Q: How do I store leftovers?A: Store leftover lasagna covered tightly in the refrigerator for up to 3-5 days.

Q: Can I freeze lasagna?A: Yes, lasagna freezes exceptionally well, either baked or unbaked. * Baked & Cooled: Cool completely, then cover the pan tightly with multiple layers of plastic wrap and foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in a 350°F (175°C) oven until heated through (about 30-60 minutes depending on size). * Unbaked: Assemble in a freezer-safe baking dish, wrap very well (plastic then foil), and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed (may need extra baking time).

Q: Do I have to simmer the meat sauce for 1.5 hours?A: The long simmer is highly recommended for developing the deepest, richest flavor and allowing the sauce to thicken properly. While it will be “cooked” sooner, the extended simmering time makes a significant difference in the final taste of this renowned recipe.

Q: Can I use all ground beef and no sausage?A: Yes, you can use all ground beef (about 1.75 lbs total). However, the Italian sausage (especially with its fennel notes) adds a significant and characteristic layer of flavor to this particular recipe. If using all beef, you might consider adding a bit more Italian seasoning or a pinch of ground fennel