World's Best Lasagna
This lasagna recipe from John Chandler is our most popular recipe! With sausage, ground beef, basil, and 3 types of cheese, it lives up to its name!
Ingredients
- •1 pound sweet Italian sausage (null)
- •0.75 pound lean ground beef (null)
- •0.5 cup minced onion (null)
- •crushed garlic (2 cloves)
- •1 (28 ounce) can crushed tomatoes (null)
- •2 (6.5 ounce) cans canned tomato sauce (null)
- •2 (6 ounce) cans tomato paste (null)
- •0.5 cup water (null)
- •2 tablespoons white sugar (null)
- •4 tablespoons chopped fresh parsley (divided)
- •1.5 teaspoons dried basil leaves (null)
- •1.5 teaspoons salt (divided)
- •1 teaspoon Italian seasoning (null)
- •0.5 teaspoon fennel seeds (null)
- •0.25 teaspoon ground black pepper (null)
- •12 null lasagna noodles (null)
- •16 ounces ricotta cheese (null)
- •1 null egg (null)
- •sliced mozzarella cheese (0.75 pound)
- •0.75 cup grated Parmesan cheese (null)
Instructions
- Gather all your ingredients.
- Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1
- ½ 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 2 tablespoons parsley, and 1/2 teaspoon salt.
- Preheat the oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ 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 the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
- Rest lasagna for 15 minutes before serving.
