Lasagne is a popular dish that is perfect for every occasion - whether it be comfort food, a hearty family dinner or a simple solution to please guests. Though it hails from Italy, it has become a go-to comfort food in UK households and a regular feature on pub menus. With its hearty layers of minced beef, pasta sheets, vegetables, and creamy white sauce, it never fails to impress.

A cooking expert has shared a recipe that will result in the "best lasagne" ever, with a good mixture of two ingredients. The recipe shared on Food.com quickly became everyone's favourite, with all of them saying the same thing. According to the culinary experts, making a good mixture of ground beef and Italian sausage is the game-changing element of the recipe.

Start by browning ground meat with chopped onion and garlic and then add seasonings—salt, pepper, parsley, oregano, basil—along with chopped tomatoes (including juice) and tomato paste.

For the next step, the expert has suggsted to stir the mixture well, cover, and let it simmer for about an hour, making sure it doesn’t dry out. Meanwhile, cook lasagna noodles as directed on the package, then drain and set aside.

Spray a 13x9-inch baking pan with cooking spray. In a bowl, mix ricotta cheese, eggs, pepper, parsley, Parmesan, and half the mozzarella. In the pan, layer noodles, meat sauce, and cheese mixture, repeating until full.

Finish with a layer of noodles and top with the remaining mozzarella, covering the noodles completely. Bake at 375F for 40–60 minutes—cover with foil for the first 40 minutes, then uncover for the last 15–20 minutes until the cheese is melted and bubbly.

The recipe turned out to be popular among the cooking enthusiasts who have called it "best lasagna" ever eaten.

One of the users who tried the recipe commented: “Wow! This was absolutely the BEST!!! I made this tonight for dinner and it was delicious. My DH had 2 BIG helpings and he loved it!! Definately something I will make again and again. I followed the recipe exactly and added just a bit of sugar to the sauce. I always do to tomato sauces. Bravo.”

Another user commented: “Made this last weekend for a special family get together. It was so outstanding. My guests thought it deserved more than 5 stars. Really, the best lasagna I have ever eaten. The preparation involves a little time but it was worth it. This is the best!!”

A third user said: “Excellent! Really enjoyed the meaty gravy and compiled a "best of" from the other comments on this board. I used half cottage and half ricotta cheese and found it to be a great combination. I used uncooked pasta (not oven ready) and it turned out perfectly. I added 1 can of tomato paste full of water to the gravy and baked it for 35 minutes covered with tin foil and 25 minutes uncovered. Let stand for 20 minutes and it was not messy at all. The pasta soaked up all the extra liquids. Wow.”

A fourth user chimed in: “Oh my goodness sakes alive!!! This is without a doubt the best lasagna I have ever tasted. I can't rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. Thanks.”

1 ¹⁄₂lbs lean ground beef

¹⁄₂lb Italian sausage or 1/2 lb ground veal

1large onion, chopped

2 -3garlic cloves, minced

1teaspoon salt

1teaspoon fresh coarse ground black pepper

1tablespoon dried parsley flakes

1tablespoon dried oregano

1tablespoon dried basil

2(14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)

12ounces tomato paste

24ounces ricotta cheese

2eggs, beaten

1⁄2teaspoon pepper

2tablespoons parsley

1⁄2cup grated parmesan cheese

1lb mozzarella cheese, divided

12 -15lasagna noodles