This is the Ultimate Lasagna Recipe! It has all the expected layers of cheese, pasta sauce and noodles, but I’ve built extra flavor into every single layer for the most mind-blowingly delicious lasagna EVER.
In addition to blowing your mind with the best lasagna recipe ever, I am also going to right lasagna’s bad reputation. Well, one part of that rep anyways. It is still the cheesy, decadent dish that we all know and love. That should never change.
However, I think lasagna gets a reputation for being hard or laborious, when, in reality, the hardest part is cooking the noodles. If you use fresh noodles, then you don’t even have to do that! You can even assemble several at one time with very little extra effort: one for now, one for your neighbors (wow, you’re nice!), and one extra one for the freezer. 🦸🏻
Lindsey, you promised extra flavor in each layer! Get to the good stuff!
What makes this the Ultimate Lasagna Recipe?
So glad you asked!
- Noodles: Noods are noods. My cardinal rule with noodles is generously salt your cooking water. It should taste like the Ocean. [Don’t know what the Ocean tastes like…Florida is calling your name. Bring your 👙.] I also immediately rinse the al dente noodles with cold water and then toss with olive oil so that they don’t stick together. Such a pain to have a giant glob of lasagna noodles when you are trying to layer like a pro.
- Sauce: I use my homemade pasta sauce, and if you are really short on time, you can use a double recipe of my 15 Minute Pasta Sauce. Start the sauce when you start your noodles and you’ll be good to go!
- Sauce Part Two: I like a really meaty-sauce! If you want to go vegetarian, grind or fine chop mushrooms, and then cook them like ground beef. Make sure they get all caramelized. Bonus points for some thyme. Back to the meat! I use a mixture of different types of meat but you can use all ground sirloin if you’d prefer. A little spicy Italian sausage will change your life though. Just saying.
- Ricotta: Here is the biggest flavor boost! I mince fresh oregano and basil and fold it into the ricotta. 💥I’ve been doing this little trick since college and it has never disappointed.
- Parmesan: I don’t stress too much about the age or quality of the parm that gets layered into the lasagna, but I do go big for the grated parmesan on the top layer. Get a nice aged parmesan and you’ll be amazed at the difference just one layer can make! You can use that Kraft stuff that comes in a bottle if you must, but, honestly, I don’t think that is even real parmesan cheese. Sadness.
- Mozzarella: Mozz is the unsung hero of the ultimate lasagna. It gives you all the cheese-pull goodness. It is the reason lasagna is who it is. Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I’ll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top. The moisture doesn’t bother me! I’m expecting a messy plate of awesomeness anyways.
Even though that was a lot of words, the dish itself couldn’t be more simple. Noodles, ricotta, meat sauce, cheese, cheese, repeat!
It should be noted that the lasagna I made in the video is HUGE. She was a monster! I just really wanted to use that Emile Henry baking dish 😂 I ended up with 9 (yes, NINE) cheesy layers of goodness. In my normal 9 x 13 x 2 inch baking dish I would only get 3-4 layers with the ruffled edged noodles. I am going to write the recipe for my normal size dish. If you have a large and in charge deep dish, double it.Print