World’s Best Lasagna
“It takes a little work, but it is worth it.”
PREP TIME 30 Min
COOK TIME 2 Hrs 30 Min
READY IN 3 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 pound hot Italian sausage
1 pound lean ground beef
1/2 minced onion
8 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can tomato paste
1 (24 ounce) jar tomato sauce (Victorias)
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoon fennel seeds
1 1/2 teaspoon Italian seasoning
1 teaspoon ground black pepper
1 tablespoon crushed red pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
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DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, and tomato sauce. Season with sugar, basil, fennel seeds, Italian seasoning, peppers, 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 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of 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 mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.