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Best Lasagna

This Best Lasagna recipe combines rich flavors and textures with layers of pasta, meat, and creamy cheese, making it perfect for family gatherings or a cozy night in.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pasta
  • 9 pieces lasagna noodles Cook according to package directions.
For the meat sauce
  • 1.25 pounds bulk Italian sausage
  • 0.75 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes (2 cans) One can should be 28 ounces, the other 15 ounces.
  • 6 ounces tomato paste (2 cans)
  • 2/3 cup water
  • 2-3 tablespoons sugar
  • 3 tablespoons fresh parsley, minced Divided use.
  • 2 teaspoons dried basil
  • 0.75 teaspoon fennel seed
  • 0.75 teaspoon salt Divided use.
  • 1/4 teaspoon coarsely ground pepper
For the cheese mixture
  • 1 large egg, lightly beaten
  • 15 ounces ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Method
 

Preparation
  1. Cook the lasagna noodles according to package directions. Once cooked, drain and set aside.
  2. In a Dutch oven, cook the sausage, ground beef, and diced onion over medium heat for 8-10 minutes or until the meat is no longer pink. Break the meat into crumbles while cooking.
  3. Add the minced garlic and cook for 1 more minute. Drain the excess fat from the meat.
  4. Stir in crushed tomatoes, tomato paste, water, sugar, 3 tablespoons of parsley, basil, fennel seed, 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes, stirring occasionally.
  5. In a small bowl, mix the beaten egg with the ricotta cheese, remaining 1/4 cup of parsley, and 1/4 teaspoon salt.
  6. Preheat your oven to 375 degrees Fahrenheit.
Assembly
  1. In a 13 by 9 inch baking dish, spread 2 cups of the meat sauce. Layer it with 3 noodles, followed by a third of the ricotta mixture. Sprinkle 1 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese on top.
  2. Repeat the layers two more times. Finally, top with the remaining meat sauce and sprinkle the rest of the cheeses on top.
  3. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the top is bubbly.
  4. Let the lasagna stand for 15 minutes before serving. If desired, sprinkle with additional parsley and Parmesan cheese.

Notes

Cook the noodles al dente as they will soften more while baking. You can add vegetables, like spinach or zucchini, for extra nutrition. Let the lasagna sit before cutting to help it hold its shape better. Use fresh herbs for more flavor. Variations include creating a vegetarian version with grilled vegetables or mushrooms.