Description
This World’s Best Lasagna Recipe is a classic Italian-American favorite that layers rich, savory meat sauce, creamy ricotta cheese, tender lasagna noodles, and melted mozzarella and Parmesan cheeses. Perfect for family dinners or entertaining guests, this hearty dish is made with a blend of sweet Italian turkey sausage, lean ground beef, crushed tomatoes, and aromatic herbs for an incredibly flavorful and comforting meal.
Ingredients
Scale
Meat Sauce
- 1 pound sweet Italian turkey sausage
- 3/4 pound lean ground beef
- 1/2 cup onion, minced
- 2 cloves garlic, crushed
- 28 ounce can crushed tomatoes
- Two 6 ounce cans tomato paste
- Two 6.5 ounce cans canned tomato sauce or one 15 oz. can
- 1/2 cup water
- 2 Tablespoons sugar (optional)
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds (optional)
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 4 Tablespoons chopped fresh parsley, divided
Lasagna Assembly
- 12 lasagna noodles, regular or no cook (no cook noodles recommended)
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, shredded
- 3/4 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce: In a large skillet or saucepan over medium heat, cook the sweet Italian turkey sausage and lean ground beef until browned, stirring occasionally to break up the meat. Drain excess fat. Add the minced onion and crushed garlic and cook until softened and fragrant, about 3 to 5 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Then add sugar, dried basil, fennel seeds, Italian seasoning, salt, pepper, and half of the chopped fresh parsley. Bring the sauce to a simmer, reduce heat to low, and let it cook uncovered for about 1 hour to 1 hour and 15 minutes, stirring occasionally to develop a rich flavor.
- Prepare the Cheese Mixture and Noodles: While the sauce simmers, in a mixing bowl, combine the ricotta cheese with egg, 1/2 teaspoon salt, and the remaining chopped parsley. Set aside. If using regular lasagna noodles, boil them in salted water according to package instructions until al dente, then drain and rinse with cold water to prevent sticking. No-cook noodles can be used directly.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the shredded mozzarella and a bit of Parmesan cheese. Repeat these layers two more times: meat sauce, noodles, ricotta mixture, mozzarella, and Parmesan cheese. Finish the top layer with remaining noodles, meat sauce, mozzarella, and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with aluminum foil (to prevent the cheese from sticking to the foil, you can spray the foil with cooking spray first). Bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 25 minutes, or until the cheese is bubbly and slightly browned. Let the lasagna rest for about 15 minutes before serving to allow it to set for easier slicing.
Notes
- Using no-cook noodles can save time, but either regular or no-cook noodles will work well.
- Letting the lasagna rest after baking helps it hold together when sliced.
- The optional sugar helps balance the acidity of the tomatoes but can be omitted if preferred.
- Make sure to drain excess fat from the meat mixture to avoid a greasy sauce.
- Customize the seasoning to your taste by adjusting herbs and spices.
