World's Best Lasagna 🍝✨

Ingredients:

For the Meat Sauce:

1 pound ground beef (or a mix of beef and pork for extra flavor)
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
2 tablespoons tomato sugar or brown sugar (optional, to balance acidity)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons olive oil

For the Cheese Mixture:

1 (15 oz) container ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped
Salt and pepper, to taste

For the Lasagna Layers:

12-15 lasagna noodles (depending on your dish size)
Extra mozzarella cheese (for topping)

Instructions:

Prepare the sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Make the sauce: Stir in the crushed tomatoes, tomato paste, tomato sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer on low heat for at least 30 minutes, stirring occasionally. If you have time, let it simmer for up to 1-2 hours for even richer flavor.
Prepare the noodles: While the sauce is simmering, cook the lasagna noodles according to package instructions. Drain and set aside.
Make the cheese mixture: In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, grated Parmesan, egg, parsley, salt, and pepper. Mix until smooth and creamy.
Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 3-4 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, then spoon 1/3 of the meat sauce on top. Repeat this process with another layer of noodles, cheese mixture, and meat sauce. Finish with a final layer of noodles, the remaining meat sauce, and top with a generous amount of shredded mozzarella cheese.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the cheese is bubbly and slightly golden on top. Let the lasagna sit for 10 minutes before slicing and serving.
Serve and enjoy: Garnish with fresh basil or parsley if desired. Serve with garlic bread and a side salad for the ultimate meal!

Tips:

Make ahead: Lasagna tastes even better the next day, so feel free to prepare it ahead of time! You can store it in the fridge overnight and bake it the next day, or freeze it for up to 3 months.
Use fresh noodles: If you’re looking for the best texture, use fresh lasagna noodles. They add a silky, rich layer to the dish!
Vegetarian option: For a vegetarian version, swap the meat sauce with a mixture of sautéed vegetables like mushrooms, spinach, and zucchini.
More cheese: Want it extra cheesy? Layer in more mozzarella between the noodles and sauce for a meltier, more indulgent lasagna!