Recipes

The Best Lasagna You’ll Ever Make

by StudioLink Recipe.
May 05, 2026
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EBT-Friendly: 100% of ingredients

From Hajar Larbah

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The best lasagna you’ll ever make—layers of rich, slow-simmered meat sauce, creamy ricotta, and plenty of melted mozzarella and parmesan. This Italian classic is pure comfort food perfection. Worth every minute!

Ingredients:

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For the Meat Sauce
  •   2 tbsp olive oil
  •   2 lbs 80/20 ground beef
  •   1/2 cup yellow onion (finely diced)
  •   1 1/2 tbsp garlic (minced)
  •   2 tsp smoked paprika
  •   2 tsp oregano
  •   1 tsp thyme
  •   1 tsp red pepper flakes
  •   1-2 tsp salt (to taste)
  •   1/2 tsp black pepper
  •   1/2 tsp allspice
  •   2 28 oz cans crushed tomatoes
  •   3 tbsp tomato paste
  •   1/2 cup beef broth (or water)
  •   2 tsp sugar
  •   1/2 cup basil (chopped)
  •   1/4 cup parsley (finely chopped)
 
For the Ricotta Mixture
  •   3 cups ricotta
  •   2 tbsp fresh basil (chopped)
  •   1 large egg (beaten)
  •   3/4 tsp salt
  •   1/4 tsp black pepper
  •   1 tsp garlic (minced)
  •   dash nutmeg (optional)
  •   1/4 cup parmesan (grated)
 
  •   16 lasgna sheets
  •   4-5 cups shredded mozzarella
  •   1 cup grated parmesan
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Make the meat sauce: In a large pot over medium heat, add olive oil and ground beef. Break up the meat into small pieces. Add diced onion, minced garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, black pepper, and allspice. Mix and cook until the meat is browned and broken up completely.
  2. Add crushed tomatoes, tomato paste, and beef broth. Mix well. Add sugar, chopped basil, and chopped parsley. Stir until everything comes together.
  3. Reduce the heat to low and simmer for at least 1 hour, but up to 3 hours. The longer the better, as the flavors have more time to develop.
  4. Make the ricotta mixture: In a bowl, mix together ricotta, chopped basil, beaten egg, salt, black pepper, minced garlic, nutmeg (optional), and grated parmesan until smooth and creamy. Set aside.
  5. Prep the pasta: Add lasagna sheets to a deep dish or pan. Pour hot water over the sheets to cover them. Let them sit for 30 minutes, then drain the water. Make sure the sheets stay apart or else they will stick.
  6. Preheat your oven to 375°F (190°C).
  7. Assemble the lasagna: In a 9×13-inch deep baking dish, add a layer of meat sauce (about 1 to 1½ cups). Cover with lasagna sheets (about 3). Add about half of the ricotta mixture and spread evenly. Sprinkle with shredded mozzarella and grated parmesan. Add meat sauce on top. Repeat this process so you have 3 complete layers.
  8. For the final layer, add the last layer of lasagna sheets and top with more meat sauce, mozzarella, and parmesan.
  9. Cover with foil (making sure the cheese is not touching the foil). Bake for 30 minutes.
  10. Remove the foil and bake uncovered for another 20 minutes. If the cheese is not as golden as you’d like, turn the broiler on for a minute or two, watching very closely to prevent burning.
  11. Let the lasagna rest for 15 minutes before slicing. Serve warm and enjoy!

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