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Best Lasagna Recipe

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4.2 from 265 reviews

This Best Lasagna Recipe is a hearty and flavorful classic Italian dish featuring layers of savory meat sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses. Made with a combination of sweet Italian turkey sausage and lean ground beef, it’s perfect for family dinners or gatherings. You can use regular or no-cook lasagna noodles for convenience, and the sauce is richly spiced with herbs like basil, fennel seeds, and Italian seasoning for an authentic taste.

Ingredients

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 Layers

  • 12 lasagna noodles, regular or no cook
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, shredded
  • 3/4 cups grated Parmesan cheese

Instructions

  1. Prepare the Meat Sauce: In a large skillet or pan over medium heat, cook the sweet Italian turkey sausage, ground beef, and minced onion until the meat is browned and fully cooked. Add the crushed garlic and cook for another minute until fragrant.
  2. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, dried basil leaves, fennel seeds (if using), Italian seasoning, salt, black pepper, and half of the chopped parsley. Bring the sauce to a simmer, reduce the heat, and let it cook gently for at least 30 minutes to develop the flavors, stirring occasionally.
  3. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, 1/2 teaspoon salt, and the remaining chopped parsley. Mix until smooth and well combined.
  4. Preheat Oven and Prepare Noodles: If using regular noodles, cook them according to package instructions until al dente, then drain and set aside. If using no-cook noodles, you can proceed directly to layering.
  5. Assemble the Lasagna: Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Layer 4 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the shredded mozzarella and Parmesan cheeses. Repeat layering two more times, finishing with sauce and cheese on top.
  6. Bake: Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden brown.
  7. Rest and Serve: Allow the lasagna to rest for about 15 minutes before cutting and serving. This helps the layers set for easier slicing.

Notes

  • For a richer flavor, you can substitute ground beef with a mix of pork and beef or use all beef.
  • The sugar in the sauce is optional but helps balance the acidity of the tomatoes.
  • No-cook noodles save time and are easier to layer but require slightly different baking time if stated on the package.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • To make ahead, assemble the lasagna a day before and refrigerate, then bake when ready to serve.

Find it online: https://justsosavory.com/best-lasagna-recipe/