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Outline

Title (H1): Best Lasagna Recipe
Short Intro Paragraph
Full Recipe Introduction
Why You’ll Love This Recipe (H2)
Ingredients (H2) + image
Directions (H2)
Servings & Timing (H2)
Variations (H2)
Storage & Reheating (H2)
Notes (H2)
FAQs (H2)
Conclusion (H2)

Best Lasagna Recipe

Name: Best Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 12 lasagna noodles (regular or no-boil); 1 pound lean ground beef (93% lean); 1 pound Italian sausage (sweet or mild, casings removed); 1 medium yellow onion (finely chopped); 3 cloves garlic (minced); 28 oz crushed tomatoes (San Marzano style); 6 oz tomato paste (Hunt's brand recommended); 1 cup water or low-sodium broth; 2 tsp dried basil (or 2 tbsp fresh); 1 tsp dried oregano; 1 cup whole-milk ricotta cheese (part-skim can be substituted); 1 large egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano recommended); fresh basil leaves (chopped, for garnish)

This classic, cheesy, homemade lasagna is the ultimate comfort food—a meaty pasta dish that’s both simple to assemble and impossible to resist.

Lasagna is more than an Italian pasta dish; it’s nostalgia baked in layers of pasta, rich tomato sauce, and creamy cheese. What makes this the Best Lasagna Recipe? I’ve perfected a balance of lean ground beef and Italian sausage, fresh herbs picked right from my garden, and a blend of ricotta, mozzarella, and Parmesan that melts into gooey bliss. I serve it on chilly family nights, alongside a crisp salad and a glass of Chianti. You’ll love how it freezes beautifully, too—perfect for busy weekends. Let’s get into why it stands out.

Why You’ll Love This Recipe

• Simply layered: no fussy fillings or extra steps, just classic flavor.
• Cheesy heaven: three types of cheese for maximum meltiness.
• Time-saving make-ahead: assemble a day early, bake when guests arrive.
• Feeds a crowd: 9×13 pan yields 8–10 hearty servings.
• Family favorite: kids ask for seconds (and thirds!).
• Meaty comfort: a 50/50 mix of ground beef and sausage for depth.
• Pantry-friendly: mostly staples you likely have on hand.
• Freezer-ready: double batch and stash one for later.

Ingredients

• 12 lasagna noodles (regular or no-boil; Bob’s Red Mill brand works great)
• 1 pound lean ground beef (93% lean for less grease)
• 1 pound Italian sausage, sweet or mild (casings removed)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced (use a microplane for quick prep)
• 28 oz can crushed tomatoes (San Marzano style for sweetness)
• 6 oz tomato paste (adds richness; Hunt’s is my go-to)
• 1 cup water or low-sodium broth (keeps sauce saucy)
• 2 tsp dried basil (or 2 tbsp chopped fresh)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, for a gentle kick)
• Salt and freshly ground black pepper, to taste
• 15 oz whole-milk ricotta cheese (for creaminess; sub part-skim to lighten)
• 1 large egg (helps set the ricotta layer)
• 2 cups shredded mozzarella cheese (freshly shredded melts better)
• ½ cup grated Parmesan cheese (Parmigiano-Reggiano if you can)
• Fresh basil leaves, chopped, for garnish (optional)

Directions

1. Preheat and Prep
Preheat oven to 375°F. Lightly grease a 9×13 baking dish. If using no-boil noodles, skip boiling; otherwise, cook noodles per package, drain and drizzle with a bit of olive oil so they don’t stick.
2. Brown the Meat
In a large skillet over medium-high heat, add ground beef and sausage. Cook, breaking up lumps, until no pink remains (about 7 minutes). Drain excess fat if desired, leaving a tablespoon for flavor.
3. Build the Sauce
To the same skillet, stir in onion and garlic. Sauté until fragrant, about 2 minutes. Add crushed tomatoes, tomato paste, water or broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle simmer for 10–12 minutes, stirring occasionally. Taste and adjust seasoning.
4. Mix the Cheese Layer
In a bowl, combine ricotta, egg, ¼ cup Parmesan, a pinch of salt, and a few twists of black pepper. Stir until smooth.
5. Layer ‘Em Up
Spread ½ cup of the meat sauce on the bottom of your dish. Add 4 noodles side by side, overlapping slightly. Dollop half the ricotta mix, then drizzle with one-third of the sauce. Sprinkle with ⅔ cup mozzarella. Repeat: noodles, ricotta, sauce, mozzarella. Top with final 4 noodles, sauce, and the remaining mozzarella and Parmesan.
6. Bake Time
Cover loosely with foil (tent it so cheese doesn’t stick). Bake for 25 minutes, then remove foil and bake another 15 minutes until bubbly and golden.
7. Rest Before Serving
Let the lasagna rest 10–15 minutes; this helps it slice cleanly and the layers settle.

Servings & Timing

Yield: Serves 8–10 family favorites
Prep Time: 20 minutes (plus 10 minutes boiling noodles)
Cook Time: 40 minutes (including covered and uncovered bake time)
Rest Time: 10–15 minutes
Total Time: About 1 hour and 15 minutes

Variations

• Vegetarian swap: replace meat with chopped mushrooms and zucchini for a veggie-packed version.
• Turkey twist: use ground turkey and Italian turkey sausage for a lighter take.
• White lasagna: skip tomatoes; stir spinach into ricotta and use Alfredo sauce.
• Extra veggies: layer in roasted eggplant or bell peppers for added color and nutrients.
• Gluten-free: choose certified GF lasagna noodles—no one will miss the gluten.
• Spicy sausage: swap sweet for hot Italian sausage if you love a little heat.

Storage & Reheating

Fridge: Store tightly covered for 3–5 days.
Freezer: Freeze individual slices in airtight containers for up to 2 months.
To Reheat: Thaw in fridge overnight, then bake at 350°F, covered, until warmed through (~20 minutes). For fridge-fresh portions, microwave single servings for 2–3 minutes, stirring halfway.
Make-Ahead: Assemble and refrigerate up to 24 hours before baking—just add 5 extra minutes to bake time.

Notes

• For extra sauciness, increase crushed tomatoes by ½ cup.
• If sauce thickens too much, stir in a splash of broth.
• I like using a springform pan when making smaller batches—easier to serve.
• Tenting foil prevents cheese from sticking; use nonstick foil for less mess.
• If you spot a dry edge after baking, brush with olive oil and cover for a minute.

FAQs

Q: Can I skip the egg in the ricotta?
A: Yes, but the egg helps set the layer so it doesn’t ooze when you slice.

Q: What’s the best way to prevent watery lasagna?
A: Drain excess meat fat, don’t overboil noodles, and rest the baked lasagna before cutting.

Q: Can I assemble in disposable foil pans?
A: Absolutely—great for potlucks or gifting, just wrap tightly to avoid leaks.

Q: How do I make this lasagna less heavy?
A: Use part-skim ricotta, lean turkey sausage, or add more veggies in place of half the meat.

Q: Are no-boil noodles worth it?
A: They save time, but soak them in warm water first if your sauce is on the thinner side.

Q: Can I use fresh pasta sheets?
A: Fresh sheets work beautifully—no boiling needed, just layer them straight in.

Q: What wine pairs best?
A: A medium-bodied red like Sangiovese or Merlot complements the meaty sauce.

Conclusion

This Best Lasagna Recipe brings together savory meat, tangy tomato, and lush cheese in every bite. It’s a delicious, family favorite pasta dish that doubles as a make-ahead hero for busy weeks. Give it a try, then swing back here and leave a comment—I’d love to hear your tweaks or serving suggestions! For more cozy recipes, check out my Creamy Tomato Soup or Slow-Cooker Ragu. Enjoy every cheesy forkful!