Best Lasagna

Lily Coleman

What makes this classic lasagna recipe so spectacular? Homemade meat sauce and plenty of cheese. Best of all, it's easy to make lasagna ahead of time so dinner can be ready in a flash.

Lasagna was one of the first dishes I learned to make in college. The early attempts were based on an easy lasagna recipe that kept dishes to a minimum but still provided plenty of leftovers. When I would cook it, the irresistible aroma of melting cheese and robust pasta sauce would waft down the hall. It earned me a reputation as the cook on my floor. Before long, I started doubling the lasagna ingredients to make it in a huge disposable pan—perfect for feeding a crowd or for holiday occasions.

After years of experimentation, I finally landed on the best lasagna recipe. Making the sauce from scratch takes a few more steps than a lazy lasagna made with store-bought sauce and precooked meat. But it’s always worth the effort. The leftovers freeze exceptionally well, too, so don’t be afraid to make an extra pan for later.

The best part about this lasagna is that many of the steps can be done in advance. Cook the meat sauce a few days ahead, or prepare the entire lasagna ahead of time. It’s one of our favorite make-ahead freezer meals.

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Prep Time 1

Cook Time 50

Total Time 1 50

Course Main Dishes

Cuisine Italian

Servings 12

Calories 519 kcal

Ingredients

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion diced
3 garlic cloves minced
2 cans crushed tomatoes one 28 ounces, one 15 ounces
2 cans tomato paste 6 ounces each
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt divided
1/4 teaspoon coarsely ground pepper
1 large egg lightly beaten
15 ounces ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Instructions

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt.
Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. If desired, top with additional parsley and Parmesan cheese.