Go Back
Pan of Finished Lasagna

World's Best Lasagna

Prep Time 20 mins
Cook Time 45 mins
Resting Time 5 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian


  • 1 12oz Box Oven Ready Lasagna Noodles dry
  • 1 lb 80/20 Ground Beef
  • 1/2 lb Ground Italian Sausage
  • 2 tsp Extra Virgin Olive Oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 48 oz Italian Red Sauce , 2 standard jars such as Prego, Ragu or Rau's
  • 2 tsp Kosher Salt divided
  • 1 tsp Ground Black Pepper divided
  • 1 1/2 cup Shredded Mozzarella Cheese (divided)
  • 1/2 cup Shredded Parmesan Cheese (divided)
  • 1 15oz Container Ricotta Cheese
  • 1 large Egg
  • 1 tsp Pizza, Pasta Magic Seasoning (or pinch of dried basil, dried oregano, and crushed red pepper)
  • 2 tsp Dried Parsley , divided


  • Dice onion and mince garlic. Preheat oven to 375 degrees.
  • Add EVOO, minced garlic and diced onion to a large sauce pan over medium heat. Crumble and brown ground beef and ground italian sausage, until just cooked through. Drain the fat from the meat mixture, then return it to the pan.
  • Season with meat with half of the kosher salt and black pepper. Add 2 jars (64oz) Italian red sauce to the meat and stir to combnie. Next, mix the Pizza, Pasta Magic Seasoning into the sauce. Reduce heat to low-medium and simmer.
  • Stir together the ricotta cheese, 1/4 cup shredded parmesan and 1/2 cup shredded mozzarella, 1 egg, half of the dried parsley, and the remaining kosher salt and black pepper.
  • Spread 1/4-1/2 cup of the meat sauce on the bottom of a 9x13 baking dish. Next, place 4-5 pieces of dry oven-ready lasagna noodles in a single layer, so they are just overlapping (see process images).
  • Next, spread the meat sauce evenly over the top of the pasta layer until well coated. Spoon about 2/3 of the ricotta cheese mixture evenly over the sauce layer.
  • Continue layering - arranging more dry lasagna noodles, then more sauce, and then the remaining ricotta cheese mixture. Add about 1/2 cup shredded mozzarella to this cheese layer.
  • Then, layer the rest of the dry lasagna noodles, and pour the reamining meat sauce on top. Top with remaining 1/2 cup shredded mozzarella, and 1/4 cup shredded parmesan. Cover with Aluminum Foil.
  • Bake for 40 minutes, then remove foil and bake for another 10 minutes. Broil for 2-3 minutes until browned and bubbly! Remove from the oven and let it rest for 5-10 minutes prior to serving. Garnish with remaining dried parsley.
Keyword Beef and Sausage Lasagna, Best Lasagna Recipe, Copycat Olive Garden Lasagna, Lasagna, Very Best Lasagna, World's Best Lasagna