I Tried Allrecipes’ “World’s Best” Lasagna, and Now I Understand the Hype (2024)

  • Recipes
  • Main Dishes
  • Lasagna

Recipe Review

Sheela Prakash

Sheela PrakashSenior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.


published Oct 27, 2020

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

I Tried Allrecipes’ “World’s Best” Lasagna, and Now I Understand the Hype (1)

Claiming anything is the “world’s best” is some pretty high praise. So when I came across John Chandler’s self-titled “World’s Best Lasagna” recipe on Allrecipes, I was intrigued. If the name of the recipe alone didn’t sell me, the astounding number of reviews did. With over 13,000 reviews and a solid 5-star rating, I was beginning to think this really was the best lasagna. It features a hearty meat sauce and plenty of layers of ricotta and mozzarella cheese. So yes, I headed into the kitchen with nothing but good feelings about this one. How did it actually perform, though? Read on to find out.

Get the recipe: Allrecipes’ World’s Best Lasagna

How to Make Allrecipes’ World’s Best Lasagna

You’ll start by cooking sausage, ground beef, onion, and garlic in a Dutch oven to make the sauce. You’ll then add three kinds of canned tomatoes — crushed tomatoes, tomato paste, and tomato sauce — along with a mix of spices, salt, and a touch of sugar, and let it simmer for 1 1/2 hours.

Next, you’ll cook lasagna noodles in a pot of boiling water and mix together ricotta, an egg, chopped parsley, and salt. To assemble, you’ll spread some of the meat sauce into a 9×13-inch baking dish then arrange half the cooked lasagna noodles on top, followed by half the ricotta mixture and some thinly sliced mozzarella cheese. You’ll repeat these layers, ending with the last of the meat sauce, mozzarella, and some grated Parmesan cheese. The lasagna is covered with foil and baked for 25 minutes, then uncovered and baked until the top is golden-brown, 25 minutes more.

My Honest Review of Allrecipes’ Lasagna Recipe

All in all, John Chandler’s recipes was a very solid, perfectly cheesy and saucy lasagna. If it’s any indication, gifting some to a neighbor resulted in a handwritten thank you note and a phone call to express just how delicious it was. The homemade sauce was rich and meaty, thanks to the combination of sausage and ground beef, and while I don’t normally like sugar in my sauce, it gave it a round, approachable flavor that ended up making the whole thing taste even more cozy and homey.

Where this recipe lost a point is in the fact that it’s quite time-consuming. You’ll need to spend almost two hours making the sauce before you can even start assembling the lasagna. Plus, it calls for pre-cooking the noodles. I know this step is common in many recipes, but I’ve always hated having to take out another pot to boil the pasta when lasagna usually involves multiple pots and pans as it is. I learned this fussy step could be avoided after testing the other recipes in this showdown, which is why this lasagna doesn’t get a perfect score.

Buy Now

If You’re Making Allrecipes’ Lasagna, a Few Tips

  1. Make the sauce the night before to save time. Since you’ll need to simmer the meat sauce for 1 1/2 hours, consider making it a day or two ahead of time. You’ll also make double the sauce you need for the lasagna; freeze it to use with pasta for an easy dinner another night.
  2. Adjust the sugar in the sauce to taste. The sauce calls for 2 tablespoons of sugar, which does result in a sweeter sauce. Feel free to use less if you prefer a tangier sauce. I also think a generous pinch of red pepper flakes would be welcomed to balance out the sweetness.
  3. Use a block of low-moisture mozzarella cheese or buy a bag of shredded. The ingredient list doesn’t specify if you should be using fresh mozzarella or the firm, low-moisture kind. Based on the pictures, I went with the latter and thinly sliced it. I also think you’d be more than okay using a bag of the pre-shredded stuff, which would save you a few minutes of prep time and would melt even better and more evenly on the top of the lasagna.


Have you ever made Allrecipes’ lasagna recipe? Tell us what you thought!

Filed in:



Main Dish

Recipe Review

I Tried Allrecipes’ “World’s Best” Lasagna, and Now I Understand the Hype (2024)


What makes lasagna taste better? ›

Use plenty of herbs and spices: Herbs and spices can add a lot of flavor to a vegetarian lasagna. Some good options include basil, oregano, thyme, rosemary, and red pepper flakes. Add some umami-rich ingredients: Umami is a savory taste that can be found in ingredients like mushrooms, tomatoes, and soy sauce.

Why are lasagnas so good? ›

It has carbs, dairy, meat and vegetables. One could survive for months on lasagna alone. Likewise for the taste: there is something in it for everybody, whether one prefers the savoriness of the sauce, the cripy gratinated edges or the unbelievably creamy béchamel. This applies to the texture, as well.

Why do people like lasagna so much? ›

Lasagna is filling, relatively easy to assemble and make, highly adaptable and keeps well, making it an intriguing choice for restaurant chefs creating menus and home cooks alike.

What not to do when making lasagna? ›

In the spirit of learning and lasagna, here are the top mistakes everyone makes with lasagna.
  1. Overcooking the noodles. ...
  2. Boiling noodles without oil and salt. ...
  3. Letting your lasagna get too soupy. ...
  4. Using the wrong protein. ...
  5. Overloading the layers. ...
  6. Substituting cottage cheese for ricotta. ...
  7. Using preshredded cheese.
Aug 30, 2022

How do you jazz up a lasagna? ›

How to make next level lasagne
  1. 10 tips for the perfect lasagne. Up the texture with chunky meat. ...
  2. Up the texture with chunky meat. ...
  3. Add pancetta or bacon. ...
  4. Squeeze in some ketchup. ...
  5. Don't be shy with the wine. ...
  6. Try a wild mushroom white sauce for added luxury. ...
  7. Use three types of cheese. ...
  8. Choose egg pasta sheets.

Why does day old lasagna taste better? ›

Have you noticed if you cut your lasagne as soon as it comes out of the oven, it can be sloppy, falls apart easily and the sauce runs to the bottom of the dish? When you have it the next day, the sauce has had time to firm up and create an even richer tomato taste,” she says.

Why put toothpick in lasagna? ›

Pro Tip: There's nothing worse than having the top portion of cheese stuck to the foil. To prevent this, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

Why does lasagna taste better cold? ›

Lasagna. The pasta firms up, the mozzarella develops a slightly crusty consistency, and the sauce turns tangier and just a little bit solid. In other words, refrigerating lasagna makes for a new and improved pasta experience.

Does real Italian lasagna have ricotta? ›

While ricotta is included in certain varieties of lasagna in Italy, the style that serves as the primary inspiration for American recipes is the one from the region of Emilia Romagna. There, it's traditionally layered with pasta, bolognese, and béchamel—with no ricotta to be found.

Is it OK to eat lasagna everyday? ›

Consume an adequate amount of lasagna to balance your diet, excessive intake of it might increase the cholesterol levels and lead to unknown disease. Can I eat lasagna every day? Yes, you can have lasagna every day but in moderation.

What is the difference between American lasagna and Italian lasagna? ›

The primary differences I found between American lasagne and Italian lasagne were: The use of a layer or two of white bechamel (“"besciamella”) sauce imparts a nice creaminess to the lasagne in Italy. The pasta sheets seemed thinner and “fresher” in Italian pasta, very tender and with a “"melt in your mouth” texture.

Does lasagna cook better in glass or metal? ›

Some acidic bakes (like fruit cobblers) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.

How many layers should a lasagna be? ›

Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.

Should I bake lasagna in glass or metal? ›

Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.

How can I make bland lasagna taste better? ›

11 Ways To Add More Flavor To Your Homemade Lasagna
  1. Diversify your sausage. Artisteer/Getty Images. ...
  2. Sswap out that sausage for seafood. ...
  3. Reconsider the veggies you're using. ...
  4. Don't use the same exact cheese. ...
  5. Try ricotta cheese. ...
  6. Use no-boil noodles. ...
  7. Test out white lasagna. ...
  8. Consider cinnamon your secret ingredient.
Feb 26, 2023

How to make your lasagne better? ›

7 Secrets for Making Better Lasagna
  1. Treat Your Pasta Right.
  2. Follow the Proper Method for Boiling Noodles.
  3. Decide on Ricotta.
  4. Consider Your Layering Strategy.
  5. Leave Top Sheet Overhangs for Crispy Magic.
  6. Err on the Side of Under-Baking.
  7. Make Extra Sauce for Serving.
Jul 21, 2022

How do you spice up bland lasagna? ›

Use vegetables like carrots, onions, and celery for flavor plus lots of garlic and herbs. If making a meat sauce, brown and season the ground meat before adding the tomatoes.

How do you enhance frozen lasagna? ›

After thawing the lasagna according to the package instructions, cook it about 25 degrees higher than directed. Then, add some fresh sautéed vegetables about three-quarters of the way through. Mushrooms, asparagus, and bell peppers are all tasty ideas.

Top Articles
Latest Posts
Article information

Author: Moshe Kshlerin

Last Updated:

Views: 6364

Rating: 4.7 / 5 (57 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Moshe Kshlerin

Birthday: 1994-01-25

Address: Suite 609 315 Lupita Unions, Ronnieburgh, MI 62697

Phone: +2424755286529

Job: District Education Designer

Hobby: Yoga, Gunsmithing, Singing, 3D printing, Nordic skating, Soapmaking, Juggling

Introduction: My name is Moshe Kshlerin, I am a gleaming, attractive, outstanding, pleasant, delightful, outstanding, famous person who loves writing and wants to share my knowledge and understanding with you.