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

Listen y’all, I love pasta, cheese, and meat sauce, so it’s no surprise I love Lasagna. I’m so excited to share this recipe because I think this Lasagna is unique and top tier.

I use a few ingredients most people don’t use, and I leave out one most people include. That’s what makes this recipe different, lol!

It’s one of my highest rated recipes, so you have to give it a shot. Whether you’ve been making Lasagna for years or if this is your first time, this recipe will have you hooked!

This Lasagna recipe has been modified since 2014

I posted a Lasagna tutorial on YouTube back in 2014. I’ve modified the recipe since then, but it can still be helpful for visual learners. So if you’re more of a visual learner, check out the video below.

Watch Me Make It

I’ve been eating Lasagna since I was a kid because my mom used to make it pretty often. This recipe is a slightly fancier version of the way she used to make it back in the day.

She would use ground turkey because she’s health-conscious and doesn’t really jack with red meat. I like to use equal parts ground beef and sweet Italian sausage.

Sweet Italian sausage is what makes the flavor pop! It’s one of the few ingredients that sets this Lasagna recipe apart.

Pam Miles-Hubbard’s Lasagna

Pam Miles Hubbard, my mother’s longtime friend, is the one who taught her how to make Lasagna. She’s like a big sister to my mother and a play auntie to me; they’ve been close since before I was born.

She said my mom loved her Lasagna so much that she would always ask her to cook some for her. My mom didn’t cook much back then, but she really learned her way around the kitchen after having me and my sister.

I remember seeing my mom in the kitchen talking to my Nana Alice while making dinner every night. She would be on the phone, basically teaching my mom how to make popular soul food dishes.

My mom went on to master a couple of dozen dishes and became a good, confident cook. Over time, she began making fancy gourmet dishes.

Once she finally got the hang of how to make Lasagna, she started making it all the time. Lol! Maybe not ALL THE TIME, but she would make it multiple times a year, and it was FIRE!

Childhood memories of Lasagna

What I remember most about my mother’s Lasagna was that white, bland 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 care for it now. It’s starting to grow on me, but even now I don’t like to use a lot.

I also remember those long aluminum pans she used and the ridges on the Lasagna noodles. The one thing that I found absolutely fascinating was the layering process.

Watching her stack the pasta, cheese, and sauce was like watching a movie to me. I guess only a future cook who loves the process of cooking would find such a thing entertaining. Lol!

My mom always did her thing with this dish; I’ll never forget how good it was! Her sisters, Pam and Deloris, would always ask her to bring some to family functions.

My aunt Deloris asks my mom to make her a pan of Lasagna for her birthday every year. But I’m always the one who ends up making it because my mom never feels like making it. Lol!

You can thank my mom for this recipe because it wasn’t on my bucket list. She kept insisting that I write down measurements with step-by-step instructions!

Without a formal recipe, it’s impossible to duplicate a dish. She wanted to be able to make it on her own when she wanted. But she couldn’t without an actual recipe available to follow.

Y’all know when I first came to YouTube, I never gave amounts. I’ve always just cooked by eye and feel without measuring anything. I’m glad there’s an actual recipe for it now so it comes out tasting the same every time.

Anywhooooo….. Enough ranting! Let’s get into the ingredients and how to make it!

Ingredients you’ll need:

Here are all the 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, but I always recommend boiling 14-15. It’s good to have extra noodles on hand because they tend to stick and break apart.
• Water: You’ll need plenty of cool water to boil the noodles, since we’ll be boiling a lot of them.
• Salt: I use salt to infuse the Lasagna with flavor.

For the meat sauce

• Ground beef: Make sure you use 80/20 ground beef. That fat-to-meat ratio is key to achieving the perfect flavor and keeping the Lasagna moist.
• Sweet Italian sausage: This isn’t traditional, but it takes the Lasagna to a whole other level. I use a 1:1 ground beef-to-sausage ratio; it gives the Lasagna depth and balance. It’s such a difference-maker that I won’t even make Lasagna without it.
• Tomato Sauce: Prego is my favorite tomato sauce brand. We’ll be using traditional tomato sauce for this recipe.
• Mushrooms: I like baby bella mushrooms. Don’t use canned mushrooms; let’s keep it fresh! If you want to go light on the mushrooms, use Prego’s mushroom sauce instead.
• Yellow Onions: Standard yellow onions work best for this recipe.
• Diced tomatoes: These add a nice chunkiness to the sauce. If you don’t like chunks of tomatoes, feel free to omit them.
• Tomato paste: Tomato paste is a must! It thickens the sauce, which is essential to preventing a runny, soupy Lasagna. It also gives the sauce that rich, dark, traditional color.
• Seasonings: Seasoning salt and Adobo are my go-to seasonings for ground meat. You can use regular salt if you prefer, but these add an extra layer of flavor. Garlic powder, Onion powder, Italian seasoning, and Black pepper: These four seasonings are the gold standard for a good meat sauce. I add sugar to neutralize the tomatoes’ acidity. I don’t like bitter sauce, and a little sugar balances it out perfectly.

Sour Cream & Ricotta 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: I use fresh spinach! My mom, aka “Ms. Healthy,” suggested adding it, and it turned out to be a great move. Just chop it up; no need to cook it beforehand, as it’ll cook perfectly as the Lasagna bakes.
• Ricotta & Sour cream: This takes the recipe to another level. I actually replaced half the ricotta I used in my original recipe with sour cream. I now use a 3:1 sour cream-to-ricotta ratio for the best flavor and consistency.
• Mozzarella cheese: I stir a little mozzarella into this mixture to make sure every bite is extra cheesy.
• Seasonings: We want flavor in every layer, so add a dash of seasoning salt and Adobo to this mixture as well.

Cheeses for layering the very top

I use an extra cup of Mozzarella and Cheddar cheese so that the Lasagna is nice and cheesy, the way a traditional Lasagna is supposed to be.

• Mozzarella cheese: Lasagna isn’t Lasagna without Mozzarella cheese; it gives Lasagna its classic flavor. Mozzarella also gives the Lasagna that stretch traditional Lasagna is supposed to have.
• Cheddar cheese: Yellow cheddar cheese is famous for its sharp, intense flavor. It also gives the Lasagna its traditional mix of red, white, and orange colors.

Shopping Guide

Nothing is more frustrating than getting halfway through prepping a major recipe like Lasagna only to realize you didn’t buy enough sauce or cheese.

To take all the guesswork out of your trip to the market, I’ve put together this quick shopping breakdown for the ingredients where package sizes aren’t always clear-cut.

• Pasta Sauce: The recipe calls for 4-1/2 cups of tomato sauce. A standard 24-oz jar of tomato sauce contains about 3 cups, so you will need to grab two 24-oz jars to ensure you have enough with plenty to spare.
• Block Mozzarella Cheese: You need a total of 7 cups across the ricotta mixture, layering, and the top. To get enough, you’ll want to buy (2) 16-oz blocks of mozzarella to shred at home.
• Block Yellow Sharp Cheddar Cheese: You need a total of 5 cups across the layers and the top. To hit that amount, you’ll want to grab one 16-oz block and one 8-oz block (or 2 16-oz blocks if you want a little extra).

Common questions about the Lasagna

• What brand of Lasagna do you use? I recommend a good name brand like Barilla, De Cecco, or San Giorgio. Using high-quality pasta really makes a difference.
• Should you boil the Lasagna with oil? I used to, but I no longer do! Like most people, I used to think it stopped pasta from sticking. What it does is make the Lasagna slippery, preventing the meat sauce from sticking.
• Why do you add salt to the pasta water? I always add a good amount of salt because it infuses the pasta with flavor. You want every layer to have taste; otherwise, the whole dish can end up bland.
• When is the Lasagna done enough? You want to cook the noodles until they are al dente—meaning they’re tender but still firm. Don’t overcook them; you don’t want soggy, bloated, limp noodles!
• Should you rinse the Lasagna with cool water? I usually rinse the pasta to stop it from overcooking, but that’s only when I’m using it for salads. With Lasagna, you want to keep the noodles’ starch; it helps the sauce and cheese stick.

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 meat sauce.
2. Cover the meat sauce with 4 Lasagna noodles, slightly overlapping.
3. Fully coat the Lasagna with the sour cream-ricotta mixture.
4. Add some of the cheddar and Mozzarella cheese.
5. Repeat these steps; add your meat sauce.
6. Followed by the 4 Lasagna noodles, slightly overlapping.
7. Fully coat the Lasagna again with the sour cream-ricotta mixture.
8. Then top that with some cheddar and Mozzarella cheese.
9. Layering the very top: Add meat sauce.
10. Add the last 4 Lasagna noodles, slightly overlapping.
11. Followed by the remaining meat sauce.
12. Add a cup of cheddar and Mozzarella cheese.
13. Then garnish the top with Parsley.

How to make Homemade Lasagna

1. Place a large pot of water over high heat.
2. Add the salt and Lasagna, and cook until al dente, about 20 minutes.
3. Once done, drain the hot water and set aside.
4. Meanwhile, place a large skillet over medium heat.
5. Add the ground beef and sweet Italian sausage.
6. Chop the meat up as finely as possible with two spatulas until browned, about 15 minutes.
7. Drain the fat.
8. Add the chopped onions, mushrooms, 2 tsp of seasoning salt, and 2 tsp of Adobo, garlic powder, onion powder, Italian seasoning, and black pepper, then stir well.
9. Continue cooking for another 5 minutes.
10. Add in the sauce, diced tomatoes, tomato paste, and sugar, then stir well.
11. Simmer for 5 more minutes.
12. Shred the block Mozzarella and Cheddar cheese.
13. Set aside 1 cup of Mozzarella cheese.
14. Add 6 cups of shredded Mozzarella and 5 cups of shredded Cheddar cheese to a large mixing bowl.
15. Combine the cheese to create a Mozzarella Cheddar cheese blend.
16. Set aside 2 cups of the Mozzarella Cheddar cheese blend for the very top.
17. Chop up the spinach and add it to a medium mixing bowl.
18. Add the sour cream, ricotta, and 1 cup of shredded Mozzarella cheese.
19. Add 1 tsp seasoning salt and 1 tsp adobo, stir well, and set aside.
20. Preheat oven to 350F.
21. Layer the ingredients in a large Lasagna pan in this order: Add a little meat sauce, Lasagna noodles, sour cream mixture, Mozzarella and Cheddar blend, meat sauce, Lasagna noodles, sour cream mixture, Mozzarella and Cheddar blend, meat sauce, Lasagna noodles, meat sauce, and then top with 2 cups of Mozzarella and Cheddar blend.
22. Garnish the Lasagna with parsley flakes, and cover with aluminum foil.
23. Bake the Lasagna covered for 30 minutes.
24. Remove the aluminum foil and bake uncovered for 30 minutes.

Tips for best results:

• Don’t stack the noodles: After draining them, lay them out carefully so they aren’t touching. If they stick together, it’s hard to pull them apart without them breaking.
• Reserve some of that fat: When you drain the fat, leave a little in the skillet. A hint of fat adds flavor and gives your sauce a nice, silky consistency.
• Cover every inch: Tuck your noodles into the pan so they aren’t hanging over the edge. Cover them with plenty of sauce and cheese so they don’t burn or become hard while baking.
• Tent the foil: Do not let the foil touch the cheese. Create a tent so it doesn’t stick and ruin that beautiful cheesy top.
• Let it rest: Once the Lasagna is done, let it rest! This not only gives the juices time to settle but also gives the Lasagna time to stiffen, making it easy to slice. I love how it tastes the day after, when all the ingredients have time to marry.

Serving suggestions:

• Garlic bread: This is the most popular side for Lasagna. Warm toasted garlic bread, especially cheesy garlic bread, pairs perfectly with Lasagna. You can’t go wrong with the “Texas toast” brand of garlic bread.
• Tossed salad: A fresh tossed salad is a perfect side dish to serve for Lasagna. It’s refreshing and tastes amazing with a good Italian dressing.
• Fried chicken: It might sound odd, but I have seen people serve Lasagna 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. You can cover them with plastic wrap or aluminum foil or place them in a tupperware dish and cover with a lid, then refrigerate.
• How to freeze it: If you want to store it for days or weeks, place individual pieces in a Ziploc bag. Make sure it’s sealed tightly to prevent freezer burn, then set 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 minutes. Sometimes it can take 4 to 5 minutes to get warm throughout.

Frequently Asked Questions

• 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 using multiple pots for the pasta and sauce, then assemble individual pans.
• Why does my Lasagna fall apart when I cut it? It’s soupy and falling apart because it’s too hot! Give it 15-20 minutes to set before slicing and digging in.
• How long does Lasagna last? I try to finish it within four days, but it can last up to a week in the fridge. In the freezer, it stays good for up to 3 months if properly sealed.

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 large pot. You’re going to need one to boil the Lasagna in.
• Colander: A colander, aka a strainer, is needed to strain the Lasagna after boiling it.
• Large Skillet: A large non-stick skillet is needed to brown the meat and sauté the veggies.
• 2 Spatulas: You will need a spatula to break and chop up the ground beef.
• Knife: Use a large knife to chop up the vegetables.
• Big Spoon: Have a big spoon on deck to scoop and stir the sauce. 
• Measuring Cups: Measuring cups will help you measure things like onions, cheese, and mushrooms accurately.
• Measuring Spoons: Measuring spoons will help you measure seasonings accurately.
• Casserole Dish: You obviously need a casserole dish to bake the Lasagna and serve it from.

Okay, folks, enough ranting! Give this recipe a shot. Leave a comment below if you enjoy it, and make sure to subscribe to receive notifications whenever I post a new recipe.

Enjoy later!

PBJ~

Print