World’s Best Lasagna

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World's Best Lasagna
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Prep Time
30 min
Prep Time
30 min
  1. Original recipe makes 12 servings Change Servings
  2. 1 pound sweet Italian sausage
  3. 3/4 pound lean ground beef
  4. 1/2 cup minced onion
  5. 2 cloves garlic, crushed
  6. 1 (28 ounce) can crushed tomatoes
  7. 2 (6 ounce) cans tomato paste
  8. 2 (6.5 ounce) cans canned tomato sauce
  9. 1/2 cup water
  10. 2 tablespoons white sugar
  11. 1 1/2 teaspoons dried basil leaves
  12. 1/2 teaspoon fennel seeds
  13. 1 teaspoon Italian seasoning
  14. 1 tablespoon salt
  15. 1/4 teaspoon ground black pepper
  16. 4 tablespoons chopped fresh parsley
  17. 12 lasagna noodles
  18. 16 ounces ricotta cheese
  19. 1 egg
  20. 1/2 teaspoon salt
  21. 3/4 pound mozzarella cheese, sliced
  22. 3/4 cup grated Parmesan cheese
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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