Best Lasagna Recipe - 5 Layers of Italian Comfort Food
This Best Lasagna Recipe transforms Sunday dinner into something extraordinary with five perfect layers of rich meat sauce, creamy cheese, and tender pasta that meld together in the oven. Each golden, bubbly bite delivers that soul-warming Italian comfort that makes everyone gather around the table it's the kind of dish that turns ordinary weekends into cherished family memories.
Print Pin Servings: 10 servings
Calories: 485kcal
Cost: $12.50
Equipment
- 1 9x13 inch baking dish To layer and bake the lasagna properly
- 1 Large skillet or pan To brown meat and make sauce
- 1 Large pot To cook lasagna noodles
- 1 Mixing Bowl To combine ricotta cheese mixture
- 1 Aluminum foil To cover lasagna while baking
Ingredients
- 1 lb ground beef or Italian sausage mix of both gives best flavor
- 1 medium onion diced (yellow or white onion work fine)
- 3 cloves garlic minced (fresh garlic essential)
- 28 oz can crushed tomatoes good quality makes difference
- 2 tablespoon tomato paste adds depth to sauce
- 2 teaspoon Italian seasoning dried herb blend
- to taste salt and pepper season throughout cooking
- 12-15 sheets lasagna noodle don't break them
- 15 oz ricotta cheese whole milk ricotta preferred
- 2 large eggs helps ricotta set properly
- 3 cups mozzarella cheese shredded (save some for topping)
- 1 cup parmesan cheese grated (freshly grated melts better)
- ¼ cup fresh parsley chopped (adds color and freshness)
- ¼ cup red wine optional, deglazes pan nicely
Instructions
- Brown ground beef or sausage in a large pan. Add diced onion and cook until soft. Throw in garlic and cook until fragrant. Add crushed tomatoes, tomato paste, and seasonings. Let it simmer while you handle everything else.
- Boil lasagna noodles according to the box directions. Don't overcook them or they'll turn to mush in the oven. Mix ricotta with eggs, half the mozzarella, and parsley. Season the cheese mixture with salt and pepper.
- Spread thin layer of meat sauce in bottom of 9x13 pan. Add layer of noodles, then ricotta mixture. Top with more meat sauce and sprinkle mozzarella. Repeat until you run out of stuff, ending with cheese on top.
- Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake another 15 minutes until golden. Let it rest for 10 minutes before cutting or it'll be a soggy mess. Serve with whatever makes you happy.
Notes
The secret to perfect lasagna lies in letting it rest for 10 minutes after baking this allows the layers to set properly so each slice holds its beautiful structure instead of collapsing into a saucy mess. Press each layer gently with a spatula as you build to create that restaurant-quality stability that makes every bite a perfect combination of sauce, cheese, and pasta.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 32g | Protein: 28g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 850mg | Potassium: 580mg | Fiber: 3g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 420mg | Iron: 3.2mg