World’s Best Lasagna

READY IN: 1hr 20mins


  • 1lbsweet Italian sausage
  • 34 lblean ground beef
  • 12 cup minced onion
  • 2garlic cloves, crushed
  • 28ouncescrushed tomatoes
  • 12ouncestomato paste
  • 13ouncestomato sauce
  • 12 cupwater
  • 2tablespoonswhite sugar (I didnt add sugar)
  • 1 12 teaspoonsdried basil leaves (I used fresh basil)
  • 12 teaspoonfennel seed
  • 1teaspoonitalian seasoning
  • 1 12 teaspoonssalt (I omitted)
  • 14 teaspoonground black pepper
  • 4tablespoons chopped fresh parsley
  • 12lasagna noodles
  • 16ouncesricotta cheese
  • 1egg
  • 34 lbmozzarella cheese, sliced
  • 34 cup grated parmesan cheese

  • 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, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley.Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • 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.
  • Preheat oven to 375.
  • To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9×13 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 mozarella, and sprinkle with 1/4 cup parmesan cheese.Repeat layers, and top with remaining mozzarella and parmesan cheese.Cover with foil.*I just didn’t add cheese on top until I pulled out of the oven so I skipped the foil until the end when I pulled it out of the oven.
  • Bake in preheated oven for 25 minutes.Remove foil, and bake an additional 15 minutes.Cool for 15 minutes before serving.
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