World's Best Lasagna

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
cheese	362%	117%
dairy	0%	2%
fat	0%	2%
egg	21%	6%
salt	4%	1%
aromatics	178%	19%
different cheeses	2.0	2.0
melt idx	0.7	0.7
cheese flavor idx	0.4	0.4
stretch idx	0.6	0.6

Where it stands out

• #1 of 36 for gloopiness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound sweet Italian sausage
340 g	0.75 pound lean ground beef
80 g	0.5 cup minced onion
6 g	2 cloves garlic, crushed
794 g	1 (28 ounce) can crushed tomatoes
368 g	2 (6.5 ounce) cans canned tomato sauce
340 g	2 (6 ounce) cans tomato paste
118 g	0.5 cup water
25 g	2 tablespoons white sugar
25 g	4 tablespoons chopped fresh parsley, divided
3 g	1.5 teaspoons dried basil leaves
9 g	1.5 teaspoons salt, divided, or to taste
2 g	1 teaspoon Italian seasoning
1 g	0.5 teaspoon fennel seeds
1 g	0.25 teaspoon ground black pepper
240 g	12 lasagna noodles
454 g	16 ounces ricotta cheese
50 g	1 egg
340 g	0.75 pound mozzarella cheese, sliced
75 g	0.75 cup grated Parmesan cheese

Method: 10 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I must comment on the reactions to the sugar in the sauce...the purpose of the sugar is to counter the bitter back taste of the various tomato products & not to sweeten it. Whenever I make a tomato sauce I taste and determine the amount of sugar needed usu” — a cook, 5.0★

“Made it for my husband’s birthday. Best lasagna either of us have EVER had - including at great Italian restaurants. I only used 1 can of tomato paste instead of two, an entire 15 oz. can of tomato sauce instead of two 6 oz. cans, 1 Tbsp. of sugar instead of t” — a cook, 5.0★