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The Best Lasagna

Let’s learn how to make the best lasagna from scratch for your next dinner plans! It’s hearty, creamy, and cheesy – everything you want in the perfect lasagna.
Prep Time1 hour 30 minutes
Cook Time1 hour
Total Time2 hours 30 minutes
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Ingredients

MEAT SAUCE

  • 2 tablespoons olive oil
  • 2 pounds 80/20 ground beef
  • 1/2 cup yellow onion finely diced
  • 1 1/2 tablespoon fresh garlic minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 1 to 2 teaspoons salt to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 2 28 ounce cans of crushed tomatoes
  • 3 tablespoons tomato paste
  • 1/2 cup beef broth or water
  • 2 teaspoons sugar
  • 1/3 cup basil chopped
  • 1/4 cup parsley finely chopped

RICOTTA MIXTURE

  • 3 cups ricotta
  • 2 tablespoons fresh basil chopped
  • 1 large egg beaten
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh garlic minced
  • dash of nutmeg optional
  • 1/4 cup parmesan grated

OTHER

  • 16 lasagna sheets
  • 4 to 5 cups shredded mozzarella
  • 1 cup grated parmesan

Instructions 

MAKE THE MEAT SAUCE

  1. To a large pot over medium heat, add olive oil and ground beef. Use a spoon to break up the meat into small pieces. Add the diced onion and garlic along with the paprika, oregano, thyme, red pepper flakes, salt, black pepper, and allspice. Mix and cook until the meat is browned and broken up completely.
  2. Then add the crushed tomatoes, tomato paste, and beef broth. Mix well. Now add the sugar, fresh basil, and parsley. Stir well until everything comes together.
  3. Drop the heat to low and bring to a simmer. Simmer for at least 1 hour but up to 3. The longer the better as the flavors have more time to develop.

MAKE THE RICOTTA MIXTURE

  1. In a bowl, mix together the ricotta, chopped basil, beaten egg, salt, black pepper, minced garlic, nutmeg, and parmesan until smooth and creamy. Set aside.

PREP THE PASTA

  1. To prep the pasta, add the lasagna sheets to a deep dish or pan. Pour hot water over the sheets to cover them. Let them sit for 30 minutes and then drain the water. Make sure the sheets stay apart or else they will stick.

ASSEMBLE & BAKE

  1. Preheat oven to 375°F.
  2. To assemble the lasagna, first add a layer of meat sauce to the bottom of a 9 x 13 deep dish - about 1 to 1 1/2 cup of meat sauce. Then cover with lasagna sheets, about 3. Add about half of the ricotta mixture and spread evenly. Sprinkle about 1 cup of shredded mozzarella on top of the ricotta and then about 1/4 to 1/3 cup of freshly grated parmesan. Add the meat sauce on top. Repeat this process so you have 3 complete layers. If your pan is not deep enough, just have 2 complete layers.
  3. For the finale, add the last layer of lasagna sheets and on top, add more meat sauce and just mozzarella and parmesan.
  4. Cover with foil, making sure the cheese is not touching the foil. Pop in the oven to bake for 30 minutes.
  5. Take off the foil and bake uncovered for 20 minutes. If the cheese is not as golden as you'd like after that, turn to broil just for a minute or a few more until it's bubbly and golden. Just be sure to watch it VERY closely if you do broil because it can burn very easily.
  6. Allow the lasagna to rest for 15 minutes. Then cut into slices and serve warm!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!