World's Best Lasagna


Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking. Have made for company too, and always get RAVES on it's authenticity. Great, winter comfort food and feeds a lot of people. Another tip for lasagna makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven.


    1 pound sweet Italian sausage
    ¾ pound lean ground beef
    ½ c onion, minced
    2 cloves garlic, crushed
    1 (28 ounce) can crushed tomatoes
    2 (6 ounce) cans tomato paste
    2 (6.5 ounce) cans canned tomato sauce
    ½ cup water
    2 T sugar
    1½ t dried basil leaves
    ½ t fennel seeds
    1 t Italian seasoning
    1 T salt
    ¼ t ground black pepper
    4 T chopped fresh parsley
    12 lasagna noodles
    16 ounces ricotta cheese
    1 egg
    ½ t salt
    ¾ pound mozzarella cheese, shredded
    ¾ c grated Parmesan cheese


    In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
    Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
    Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
    Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
    If using regular lasagna noodles, cook according to package instructions and drain.
    In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
    Preheat oven to 375°F.
    To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
    Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
    Repeat layers, and top with remaining mozzarella and Parmesan cheese.
    Cover with foil and bake in preheated oven for 25 minutes.
    Remove foil, and bake an additional 25 minutes.
    Cool for 15 minutes before serving.

Recipe >>> World's Best Lasagna