World’s Best Lasagna Recipe

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World’s Best Lasagna Recipe : Here you will find the greatest lasagna! covered with a meat sauce that is rich and a white sauce that is creamy and made with parmesan, then topped with the ideal quantity of mozzarella cheese! That ricotta cheese is not required. A traditional recipe for one of the foods that is enjoyed the most all across the world.

To put it simply, homemade lasagna is the ultimate comfort food. This lasagna recipe inspires gatherings of family and friends around the dinner table at any time of the day or night. The layers of pasta, tomato sauce, white sauce, and melted cheese are like a giant, warm, comfortable hug wrapped around someone.


World’s Best Lasagna Recipe



Meat Sauce :

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 4 cloves garlic cloves, minced
  • 24 ounces (700 grams) ground beef mince
  • 10 ounces (300 grams) ground pork mince, or beef
  • 24 ounces (700 grams) Passata
  • 14 ounces (410 grams) crushed tomatoes
  • 3 heaped tablespoons tomato paste, (I use garlic and herbs flavoured)
  • 2 beef or vegetable bouillon cubes, crushed
  • 1 teaspoon each dried oregano and basil
  • 1/2 teaspoon sugar, (if desired)
  • Salt and pepper, season to your tastes

White Sauce (Bechamel) :

  • 4 tablespoons butter
  • 1/4 cup flour, all purpose or plain
  • 3 1/2 cups milk
  • 1 cup fresh shredded parmesan

Lasagna :

  • 13 ounces (375 grams) fresh lasagna sheets
  • 17 ounces (500 grams) fresh mozzarella cheese, shredded
  • 2 tablespoons finely chopped fresh parsle


Also see : Stuffed Shells Recipe


Meat Sauce :

The onion and carrots should be cooked for eight to ten minutes, or until they have become more tender, after the oil has been heated in a big pot over medium heat. After adding the garlic, sauté it for approximately one minute, until it becomes aromatic. When you add the beef and pork (if you are using them), sauté them until they are browned while breaking them up with the end of your spoon. All of the ingredients, including crushed tomatoes, tomato paste, crushed bouillon, and dry herbs, should be poured in.

After thoroughly combining the ingredients, bring them to a low simmer. Add the desired amount of salt and pepper (I use about a quarter of a teaspoon of each), as well as sugar, if it happens to be necessary. Cover and continue cooking for around twenty to thirty minutes, stirring the mixture regularly, until the sauce has slightly thickened and the meat is cooked. To suit your preferences, adjust the amount of salt, pepper, and dry herbs.


Parmesan White Sauce :

Butter is melted in a big pot over a heat setting of medium. Take the mixture off the hot plate and add the flour. Whisk it for about thirty seconds, or until it is completely combined. After placing the pot back on the fire, drop the heat to a low setting and gradually whisk in one cup of milk until it is completely incorporated. After the mixture has been thoroughly mixed, add the remaining milk in increments of one cup, making sure to thoroughly combine the ingredients after each addition.

Continue doing this until all of the milk has been used up and the sauce is completely free of lumps. In the event that the sauce is excessively thick, then add a little bit more milk until it reaches a consistency that is lovely and creamy. Turn the heat up to medium and continue to simmer the sauce while stirring it occasionally until it reaches the point where it coats the back of your wooden spoon and becomes thick (this should take approximately 6-7 minutes). Once the parmesan cheese has been added, take the dish off the heat. Add some salt and pepper, then stir the ingredients together until the cheese is completely melted.


To Assemble :

Warm the oven up to 180°C/350°F. In a 9×13-inch baking dish, spread about a cup of meat sauce on the bottom. Then, cover with lasagna sheets. (If you need to, cut the sheets to fit over the meat.) Add 2 cups of meat sauce (or enough to cover the pasta), 1 cup of white sauce, and half of the mozzarella cheese to the pan.

Add more layers, but save some cheese for the top. Cover the last layer of lasagna sheets with the rest of the meat sauce and white sauce. Add the rest of the mozzarella cheese on top. Put it in the oven for 25 minutes, or until it browns and bubbles. Put some parsley on top and let it sit for 10 minutes before cutting it up and serving.



  • Calories: 613 kcal
  • Carbohydrates: 39 g
  •  Protein: 38 g
  •  Fat: 31 g
  •  Saturated Fat: 15 g
  •  Cholesterol: 133 mg
  •  Sodium: 832 mg
  • Potassium: 918 mg
  •  Fiber: 2 g
  •  Sugar: 9 g
  •  Vitamin A: 1845 IU
  •  Vitamin C: 11.6 mg
  •  Calcium: 507 mg
  •  Iron: 5.7 mg



you can find fresh lasagna pasta sheets in the fridge area. For our lasagna, we like to use fresh pasta, but you can use dried if you can’t find or get fresh. You can use No Cook or Instant Noodles without first cooking them (check the directions on the package first). You can put it together normally. When we use INSTANT, we usually add about 1/2 cup of water to the sauce to make sure the pasta has enough liquid to cook through while the lasagna is baking.

Pasta sheets need to be boiled before they can be put together. Read and follow the directions on the package. To keep the sheets from sticking together, add a few tablespoons of olive oil to the water and stir them around with a wooden spoon every so often. Being careful, put each cooked lasagna sheet into a big bowl or pot full of cool water to help it stop cooking. Keep them there until you’re ready to use them. This keeps them from drying out or sticking together.


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