Lasagna is one of those dishes that transcends culture and cuisine to become a universal symbol of comfort food. Whether you’ve had it at a family gathering, during a cozy winter evening, or at your favorite Italian restaurant, lasagna evokes warmth, love, and mouthwatering satisfaction. But among the many variations of this iconic dish, one stands above the rest—the world’s best lasagna.
This is the fruition of all that practice, all that flair with flavors, and all that technical virtuosity to make a lasagna so decadent, so creamy, and so divine that it will be by which all other lasagnas will be measured. Below is a step-by-step description of this treasure trove:
Ingredients for the World’s Best Lasagna
The ingredients are simple but all contribute. With thick meat sauce, thick ricotta filling, and tidy tidy layers of pasta, every bite sends a blending of flavor and texture.
To Make the Meat Sauce:
- 1 pound ground beef
- 1/2 pound ground pork (or Italian sausage for additional kick of flavor)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped parsley (fresh)
For the Cheese Filling:
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons parsley (fresh or dried)
- Salt and pepper, to taste
Other Ingredients:
- 9–12 lasagna noodles (traditional or oven-ready)
- 2 cups shredded mozzarella cheese
- Extra Parmesan for serving
Step-by-Step Instructions
Step 1: Make the Meat Sauce
Start by heating large skillet to medium. Brown sausage and ground beef (or ground pork) in it. Break it up with spoon and cook until browned on all sides. Add garlic and onions and cook until garlic smells wonderful and onions are translucent.
Following browning meat and sautéing onions, excess fat needs to be drained. Crushed tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes (if using), salt, and pepper go in next. Simmer sauce for at least 30 minutes. The longer, the richer the flavor.
Turn heat off then, and add seasonings to taste and parsley after stirring. Your meaty lasagna sauce is now ready.
Step 2: Prepare the Cheese Filling
Combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper in a bowl. Beat to ultra-smooth creamily. Smooth filling like this is antithesis of dense texture and strong meat sauce flavor facing lasagna.
Step 3: Cook the Noodles (Optional)
If using regular lasagna noodles, get a large salted pot of water on to boil and cook as directed on the package to prepare the noodles for cooking. Drain them and have them lay flat on parchment paper or a towel so that they will not stick together.
When using oven-ready noodles, you can skip this but ensure your sauce gives the pasta enough moisture to cook well in the oven.
Step 4: Assemble the Lasagna
Place into a 9×13-inch baking dish. Preheat to 375°F (190°C).
Layer 1: Sprinkle with 1 thin layer of meat sauce on bottom for no sticking.
Layer 2: Place 3–4 noodles over sauce, overlapping a little bit.
Layer 3: Spoon one-third of ricotta mixture.
Layer 4: Top with a thick layer of meat sauce.
Layer 5: Top the top with layer of mozzarella cheese.
Repeat noodle, ricotta mixture, meat sauce, and mozzarella cheese layering until all ingredients are depleted. On the last layer, put one layer of noodles, meat sauce, and mozzarella and a sprinkled top of Parmesan cheese.
Step 5: Bake the Lasagna
Cover top of baking dish with foil (gently at an angle so cheese will not stick) and broil in broiling oven 25 minutes. Remove foil and bake another 20–25 minutes, or until top golden brown and bubbly.
Allow lasagna to stand at least 15 minutes after serving. This will set the layers firm and easier to serve.
Serving Ideas
Serve the lasagna with a green salad, vinaigrette dressing, and a basket of hot garlic bread. Red wine, Chianti or Merlot, will pair well with the meaty taste of the dish.
Storage and Reheating
The second day, day two just because the flavors have hung together, lasagna is improved.
- To Store: Refrigerate and cover 4 days.
- To Freeze: Wrap in plastic wrap and foil. Freeze 3 months.
- To Reheat: Bake at 350°F (175°C) until hot through or microwave servings.
Why This Lasagna Is the Best in the World
So why is this lasagna the world’s best?
- Balanced Flavors: Meaty herb-flavored garlic sauce just right when balanced by rich creamy ricotta and nutty earthy Parmesan.
- Texture Harmony: Smooth rich silky cheese and meat and noodles chunky that make every bite heaven.
- Cheese Pull Factor: Pull stringy melty mozzarella that everyone just can’t help having a little bit more.
- Hearty Satisfaction: Filling from the very first bite right through to the heart, it warms.
- Family-Approved: From children to adults, picky eaters to lasagna lovers, all.
Kitchen Tips
- Add mushrooms or spinach to the ricotta layer for that little extra veggie yum.
- Mix meats (beef and sausage) for added flavor.
- Shred your own mozzarella for improved texture and flavor melted.
- Stand it up when you serve—it prevents sloppy soup and keeps your layers in one piece.
- Make ahead for simple entertaining or weeknight dinner.
Final Words
If comfort food is what we’re dealing with, lasagna is unbeatable. It’s rich and comforting, full of love, and always good. This world’s best recipe isn’t the best merely because it is a cheesy heaven in your mouth or for the incredibly seasoned meat—but it’s best because it brings together. Whether you’re having dinner with some over, in for the night with a beau, or simply prepping and just doing the meals of the week, this world’s best lasagna will never let you down.
Second, apron on, oven warmed up, and get ready to dish up the creamiest lasagna your kitchen has ever seen.