Welcome to our blog, where we’re excited to share the recipe for the World’s Best Lasagna! This classic dish is a favorite for many, and we’re here to guide you through making it step by step. Don’t worry if you’re new to cooking – our recipe is simple and easy to follow.
With layers of rich tomato sauce, creamy cheese, and tender noodles, this lasagna is sure to become a family favorite. Whether you’re cooking for a special occasion or just craving some comfort food, this recipe is perfect for any time of year.
So, roll up your sleeves and get ready to impress your loved ones with a homemade lasagna that tastes like it came straight from Italy. Let’s dive in and start cooking.
What is Lasagna
Lasagna is a delicious Italian dish made with layers of flat pasta noodles, tomato sauce, cheese, and sometimes meat or vegetables. It’s baked until bubbly and served hot.
World’s Best Lasagna Ingredients
- 1 pound (450g) lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 2 cans (6.5 ounces each) canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 3/4 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Cooking Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Cook lasagna noodles according to package instructions. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 3/4 teaspoon salt.
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
FAQs
Yes, you can assemble lasagna ahead of time and refrigerate it until ready to bake. Allow for additional baking time if cooking from cold.
Absolutely! Once baked, let it cool completely, then wrap tightly and freeze. To reheat, thaw overnight in the refrigerator and bake until heated through.
Yes, you can use ground turkey, chicken, or a meat substitute like lentils or mushrooms for a vegetarian option.
Yes, you can use no-boil noodles. Just increase the amount of sauce slightly and bake the lasagna covered for the first 45 minutes to ensure the noodles cook properly.
Yes, if you don’t have fennel seeds or prefer not to use them, you can leave them out without significantly altering the flavor of the dish.
Leftover lasagna can be stored in the refrigerator for 3-5 days in an airtight container. Reheat individual servings in the microwave or oven until heated through.