Best Homemade 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	78%	117%
dairy	560%	2%
fat	46%	2%
thickener	24%	0%
egg	0%	6%
salt	5%	1%
aromatics	19%	19%
different cheeses	1.0	2.0
melt idx	0.2	0.7
cheese flavor idx	0.9	0.4
stretch idx	0.1	0.6

Where it stands out

• #5 of 36 for saltiness
• #35 of 36 for gloopiness
• #36 of 36 for cheese intensity

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

Ingredients

Weights computed by us.

4 g	1 tsp. extra-virgin olive oil
454 g	1 lb. (90% lean) ground beef
454 g	1 lb. ground pork
49 g	3 tbsp. tomato paste
1814 g	2 (32-oz.) jars marinara sauce
12 g	2 tsp. kosher salt
976 g	4 c. whole milk
114 g	1/2 c. (1 stick) unsalted butter
60 g	1/2 c. all-purpose flour
1 g	1/4 tsp. ground nutmeg
1 g	1/2 tsp. freshly ground black pepper
255 g	15 no-boil lasagna noodles (about 9 oz.)
454 g	1 lb. whole-milk mozzarella, shredded
198 g	3 c. finely grated Parmesan (about 7 oz.)
	Cooking spray
	Chopped fresh parsley, for serving

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

“<p>No, this is not the best homemade lasagna. I typically improvise when I am cooking but decided I was going to follow the recipe exactly as it was presented because the reviews and the description by the writer made it sound amazing. Not to dis Rao's but the” — a cook, 1.0★

“<p>I just made a lasagna inspired by this recipe. I was intrigued by the substitution of béchamel sauce for ricotta. I like trying new things, and I didn't know what béchamel sauce is. However, the Bolognese sauce put me off, because I avoid pork and the ingre” — a cook, 4.0★