World's Best Lasagna
The most loved lasagna recipe ever shared. Layers of slow simmered meat sauce, ricotta, and three cheeses.
Peek at the ingredients
Ingredients 20 ingredients
- 1 lb sweet Italian sausage
- 3/4 lb lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans tomato sauce
- 1/2 cup water
- 2 tbsp white sugar
- 4 tbsp chopped fresh parsley, divided
- 1 1/2 tsp dried basil
- 1 1/2 tsp salt, divided
- 1 tsp Italian seasoning
- 1/2 tsp fennel seeds
- 1/4 tsp ground black pepper
- 12 lasagna noodles
- 16 oz ricotta cheese
- 1 egg
- 3/4 lb mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
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Method
- 1
In a large pot, brown the sausage, beef, onion, and garlic over medium heat, breaking the meat into small pieces. Drain any excess fat.
- 2
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, half the parsley, basil, 1 teaspoon of the salt, Italian seasoning, fennel seeds, and pepper. Bring to a simmer, then cover and cook on low for 90 minutes, stirring now and then.
- 3
Cook the noodles in well salted boiling water until just shy of done, a minute less than the package says. Drain and lay them flat on oiled baking sheets so they do not stick.
- 4
In a bowl, mix the ricotta, egg, remaining parsley, and remaining half teaspoon of salt.
- 5
Heat the oven to 375F. In a 9x13 dish, spread a thin layer of sauce. Layer: noodles, ricotta mix, mozzarella slices, sauce, a sprinkle of Parmesan. Repeat twice more. Finish with noodles, the remaining sauce, mozzarella, and Parmesan.
- 6
Cover tightly with foil and bake 25 minutes. Remove the foil and bake 25 minutes more, until bubbly and browned on top.
- 7
Rest 15 minutes before cutting. Serve with extra Parmesan.
