World's Best Lasagna

5.0(6)

This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.

by dojemi·published 2010-06-24

Open original recipe

Servings

12 serving(s)

Total time

2h 30m

prep 30 min

Calories / serving

442 kcal

Ingredients (21)

serves

1 lb sweet Italian sausagesweet-italian-sausage
3/4 lb lean ground beefground-beef
1/2 cup minced oniononion
2 garlic cloves, crushedgarlic
1 (28 ounce) can crushed tomatoestomato
2 (6 ounce) cans tomato pastetomato-paste
2 (6 1/2 ounce) cans canned tomato sauce
1/2 cup waterwater
2 tablespoons white sugarsugar
1 1/2 teaspoons dried basil leavesbasil
1/2 teaspoon fennel seedfennel-seed
1 teaspoon italian seasoningitalian-seasoning
1 tablespoon saltsalt
1/4 teaspoon ground black pepperpepper
4 tablespoons chopped fresh parsleyparsley
12 lasagna noodlesnoodle
16 ounces ricotta cheesericotta
1 eggegg
1/2 teaspoon saltsalt
3/4 lb mozzarella cheese, slicedmozzarella
3/4 cup grated parmesan cheeseparmesan

Instructions (18 steps)

01In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
02Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
03Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
04Simmer, covered, for about 1 1/2 hours, stirring occasionally.
05Bring a large pot of lightly salted water to a boil.
06Cook lasagna noodles in boiling water for 8 to 10 minutes.
07Drain noodles, and rinse with cold water.
08In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
09Preheat oven to 375 degrees F (190 degrees C).
10To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
11Arrange 6 noodles lengthwise over meat sauce.
12Spread with one half of the ricotta cheese mixture.
13Top with a third of mozzarella cheese slices.
14Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
15Repeat layers, and top with remaining mozzarella and Parmesan cheese.
16Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
17Bake in preheated oven for 25 minutes.
18Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.