World’s Best Lasagna Recipe (Made Easy with Sweet Italian sausage)

Let me start by saying lasagna is my favorite dish of all time. So this was a pretty easy recipe for me to create. After a few tries, I created some of the best lasagna ever.

It’s one of the highest-rated recipes on my blog for a reason. Not only is it top-tier, but this lasagna is also unique. I say that because I use a few uncommon ingredients.

So scroll down, print the recipe, and try it for yourself. Whether you’re a beginner or a pro, this lasagna will have you hooked.

Watch Me Make It

My mother made lasagna all the time, so it’s nothing new to me. I make it exactly how she used to make it back in the day. I just put my own spin on it and fancied it up a little.

She uses ground turkey now because she’s become very health-conscious. I like to use equal parts ground beef and sweet Italian sausage.

The sweet Italian sausage is what makes the meat sauce pop. It’s one of the ingredients I use that sets this lasagna apart.

Pam Miles-Hubbard’s Lasagna

My mother and Pam became friends at work a few years before I were born. My mom said Pam is the person who introduced her to Lasagna.

She loved Pam’s Lasagna so much, she’d always ask her to make some. My mother said she didn’t cook until after she had me and my sister.

One thing my mom did was cook dinner at least 3 times a week. My nana Alice would teach her how to make dishes over the phone.

Once she learned how to make Lasagna, she made it all the time. Lol!

Childhood memories of Lasagna

What I remember most was that bland white ricotta cheese. As a kid, I’d always ask her, ‘What’s that white stuff for? I didn’t care for ricotta back then, and still don’t like it now.

It’s starting to grow on me, but I only use a little. I remember the long deep pans and watching her boil the pasta. The layering process is what I found the most fascinating. Lol!

Her older sister’s Pam and Dee Dee fell in with her Lasagna. Dee Dee asks my mom to make her a pan every year for her birthday.

But I always end up making it because my mom never feels like it. Lol! My mother loves how I make it but I never had a recipe for it.

She kept insisting that I write down measurements with step-by-step instructions! She wanted to make my Lasagna on her own when she wanted too.

But she couldn’t do so without a formal recipe to follow. Y’all know when I first came to YouTube, I never gave amounts. I’ve always cooked by eye and feel without measuring anything.

I’m glad I finally got around to creating a recipe. That way when she makes it, it’ll come out the same everytime. Anywhooooo….. Let’s get into the ingredients and how to make this masterpiece.

Ingredients you’ll need:

To simplify the preparation, I’m not just listing the ingredients; I’m breaking them into categories so you’ll know what you need for each step.

For the Pasta

• Lasagna: We’ll be using 12 lasagna noodles for this recipe. I boil 14 to have extra on hand since they tend to break apart.
• Water: You’ll need plenty of water to boil the lasagna.
• Salt: I use salt to add flavor to the lasagna.

For the Meat Sauce

• Ground beef: Make sure you use 80/20 ground beef for the best flavor and moisture.
• Sweet Italian sausage: Ground beef is traditional, but this takes lasagna to another level. I use equal parts ground beef and sweet Italian sausage for depth and flavor. It’s such a difference-maker, I won’t even make lasagna without it.
• Tomato sauce: Prego is my favorite brand of tomato sauce. We’ll be using traditional tomato sauce for this recipe.
• Mushrooms: I like to keep it fresh with baby bella mushrooms. Prego’s mushroom sauce makes for a good alternative. Don’t use canned mushrooms unless that’s your only option.
• Yellow onions: Standard yellow onions work best for this recipe.
• Diced tomatoes: I like to throw in diced tomatoes for a little chunkiness.
• Tomato paste: Tomato paste thickens the sauce so it’s not thin and runny. It also gives the sauce its rich, dark, traditional color.
• Seasonings: Seasoning salt, Adobo, garlic powder, onion powder, Italian seasoning, and black pepper. We’ll add a little sugar to reduce the acidity of the tomato sauce. Parsley is optional and used for garnish.

Creamy Spinach Mixture

I like to season every single layer of my lasagna to avoid any bland spots. I season the meat, the sauce, and the cheese mixture, too!

• Spinach: My mom, aka Ms. Healthy, suggested using fresh spinach. I gave it a shot, and it turned out to be a great addition. There’s no need to cook it beforehand; it’ll soften as it bakes.
• Ricotta & Sour cream: The sour cream and ricotta take this to another level. I like to use a 3-to-1 sour cream-to-ricotta ratio.
• Mozzarella cheese: I like to add mozzarella to this creamy spinach mixture.
• Seasonings: I throw in a dash of Adobo and seasoning salt for flavor.

Cheeses for layering

I use a combination of mozzarella and sharp cheddar cheese. I prefer to buy blocks of cheese and then grate them myself. Block cheese melts and tastes much better than packaged pre-shredded cheese.

• Cheddar cheese: Cheddar cheese is famous for its sharp and intense flavor. It contributes to lasagna’s signature red, white, and yellow colors.

• Mozzarella cheese: Lasagna isn’t lasagna without mozzarella cheese. It gives it that classic flavor and cheese stretch that we all love.

Shopping Guide

It’s annoying when you run out of ingredients while you’re prepping a meal. Or when you’re shopping and don’t know what size bottle of sauce you need.

To avoid the guessing game, I’ll tell you exactly what you need to buy. This way you’ll know what to shop for and won’t run out of things while making the dish. LOL!

• Pasta Sauce: The recipe calls for 6 cups of tomato sauce. A standard 24-oz jar contains about 3 cups, so you’ll need two 24-oz jars.

• Block Mozzarella Cheese: We’re going to be using a total of 8 cups of mozzarella cheese. This will come to about 9 cups of grated mozzarella. Buy (2) 16-oz blocks or one 32-oz block to grate at home.

• Block Yellow Sharp Cheddar Cheese: We’re using 4 cups of cheddar for the layers and topping. Buy (1) 16-oz block and (1) 8-oz block, or (2) 16-oz blocks to ensure you have enough.
• Sour Cream: The recipe calls for 1 cup of sour cream, so buy a 16-oz container.

Common Questions About Lasagna

• What brand of lasagna do you use? Using high-quality pasta really makes a difference. Barilla, De Cecco, and San Giorgio are really good, popular brands.

• Should you boil the lasagna with oil? I used to add oil, but it isn’t necessary. Like most people, I used to think it stopped the pasta from sticking. It just makes the lasagna slippery, preventing the meat sauce from sticking.

• Why do you add salt to the pasta water? I just add salt to give the pasta flavor. You want every layer to taste good, not just the meat sauce.

• How long should you boil the lasagna? It takes about 12 minutes for the lasagna to become al dente. You’ll know they’re done when they’re fork-tender but still firm. Don’t overcook them! The last thing you want is bloated, limp lasagna noodles.

• Should you rinse the lasagna with cool water? I wouldn’t, because the starch on the noodles helps everything stick better.

How I Layer Lasagna

People are always asking me how to layer lasagna. So let me explain how I like to layer it. It’s crucial not to layer the same ingredients too closely. Layering lasagna the right way is essential for a balanced taste.

1. Lightly coat the pan with some meat sauce.
2. Cover the meat sauce with 4 lasagna noodles.
3. Fully coat the lasagna with half of the creamy spinach mixture.
4. Add some of the mozzarella and cheddar cheese.
   *Repeat these steps*
5. Add some meat sauce.
6. Follow by 4 lasagna noodles.
7. Fully coat the lasagna with the remaining creamy spinach mixture.
8. Top with mozzarella and cheddar cheese.
9. The top layer: Add some meat sauce to the very top.
10. Add the last 4 lasagna noodles.
11. Add the remaining meat sauce.
12. Add the remaining mozzarella and cheddar cheese.
13. Garnish the top with parsley.

How to Make Homemade Lasagna

1. Place a large pot of water over high heat.
2. Stir in the salt and add the lasagna noodles. Cook until al dente, about 20 minutes.
3. Once done, drain the hot water and set aside.
4. Place a large skillet over medium heat.
5. Add the ground beef and sweet Italian sausage.
6. Chop up the meat and cook for 10 minutes.
7. Drain the fat.
8. Add the chopped onions and mushrooms.
9. Add 2 tsp seasoning salt, 2 tsp Adobo, garlic powder, onion powder, Italian seasoning, and black pepper, then stir well.
10. Cook for another 5 minutes.
11. Reduce the heat to low.
12. Add the sauce, diced tomatoes, tomato paste, and sugar, then stir well.
13. Simmer for another 5 minutes, then set aside.
14. Add the sour cream and ricotta to a medium-sized mixing bowl.
15. Add a 1/2 tsp seasoning salt and 1/2 tsp Adobo seasoning.
16. Add the chopped spinach and 1 cup shredded mozzarella, then stir well and set aside.
17. Preheat oven to 350°F.
18. Get a lasagna pan and layer ingredients in this order: Add a little meat sauce, lasagna noodles, creamy spinach mixture, mozzarella and cheddar, meat sauce, lasagna noodles, creamy spinach mixture, mozzarella and cheddar, meat sauce, lasagna noodles, meat sauce, and the remaining mozzarella and cheddar.
19. Garnish with parsley and cover with aluminum foil.
20. Bake for 40 minutes.
21. Remove the foil and bake for another 20 minutes.

Tips for Best Results

• Don’t stack the noodles: Once drained, keep the noodles separated so they don’t stick together. It’s hard to pull lasagna noodles apart without breaking them.
• Reserve some of that fat: A hint of fat adds flavor and gives the sauce a silky consistency.
• Cover every inch: Make sure the noodles are tucked in and fully covered with cheese and sauce. This prevents them from drying out and burning as they bake.
• Tent the foil: Create a tent so the foil doesn’t touch the cheese. You can also spray the foil with baking spray so it doesn’t stick to the cheese.
• Let it rest: This gives the juices time to settle and lasagna time to stiffen. This allows the lasagna to absorb the juice and makes it easier to slice. I love how it tastes the next day, after giving everything time to marry.

Serving Suggestions

• Garlic bread: Toasted, cheesy garlic bread pairs perfectly with lasagna. I like to use the Texas Toast brand of garlic bread.
• Tossed salad: A fresh tossed salad is the perfect side to serve with lasagna.
• Fried chicken: I’ve seen lasagna served with a side of crispy fried chicken or pork chops. It’s more of a Southern thing, but trust me, it works.

Storage and Reheating

• How to store lasagna: Slice the lasagna into several square pieces. Cover them with plastic wrap or foil, or place them in a lidded container. Store them on a low shelf in the fridge to keep them fresh.
• How to freeze it: To preserve the lasagna for weeks or longer, place individual pieces in a Ziploc bag. Make sure it’s tightly sealed and place it in the freezer.
• How to reheat lasagna in the oven: Place it in a baking dish or on a sheet of aluminum foil. Bake at 350°F for 20–25 minutes, or until hot throughout.
• How to reheat lasagna in the microwave: Place it in a microwave-safe dish and heat on high for 3–4 minutes. If it’s really cold, it may take longer to heat throughout.

Frequently Asked Questions

• How long does lasagna last? It tastes best when eaten within 4 days. It stays good for up to 3 months if properly sealed and stored in the freezer.

• How many layers should I make? There is no set rule, but this recipe is designed for two layers. Don’t stack it too high, or it will likely fall apart when served.

• How do I make this for a large gathering? MAKE MULTIPLE PANS!! If you’re serving a crowd, prepare everything in larger batches. Use multiple pots for the pasta and sauce, then assemble individual pans.

• Why does my lasagna fall apart when I cut it? It’s probably falling apart because it’s still hot and soupy. Give it 15 minutes to rest before digging in.

Other recipes with ground beef and sweet Italian sausage

• The BEST Stuffed Peppers Recipe Ever
• Easy Dirty Rice Recipe
• Easy Spaghetti And Meat Sauce Recipe
• Grandma Val’s Easy Classic Meatloaf Recipe

Equipment:

Here are the utensils you’ll need to make this delicious Lasagna recipe.

• Large Pot: Make sure you have a 4-quart pot to boil the lasagna.
• Colander: A colander is needed to strain the lasagna noodles.
• Large Skillet: You’re going to need a large skillet to brown the meat.
• 2 Spatulas: You will need two spatulas to break up the ground beef.
• Cheese Grater: Make sure you have one of these to create shredded cheese.
• Knife: Use a large knife to chop the vegetables.
• Measuring Cups: Measuring cups help you accurately measure things like sauce and cheese.
• Measuring Spoons: Measuring spoons are good for measuring the seasonings.
• Big Spoon: Have a big spoon on hand to scoop and stir the sauce.
• Casserole Dish: I recommend an 11 × 13-inch baking dish with plenty of depth to hold all the lasagna.

Okay, folks, that’s all for now! Leave a review and a 5-star rating if you love this recipe. Share, and don’t forget to subscribe to be notified when I post again.

Enjoy later!

PBJ~

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