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#1 Best Lasagna Recipe

  • 105minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B9, B12, H, C, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 pound(s) Sweet Italian Sausage

  2. 1 pound(s) Ground Beef

  3. 1/2 cup(s) Chopped Onions

  4. 2 clove(s) Garlic , Fresh 1 can(s) (28 oz.) Crushed Tomatoes

  5. 2 can(s) (8 oz.) Tomato Sauce

  6. 2 can(s) (6 oz.) Tomato Paste

  7. 1/2 cup(s) Water

  8. 2 tablespoon(s) White Sugar

  9. 1 teaspoon(s) Fennel Seed

  10. 2 teaspoon(s) Basil Leaves , Fresh & Chopped 4 tablespoon(s) Italian Parsley , Fresh & Chopped 1 teaspoon(s) Salt

  11. 1 teaspoon(s) Italian Seasoning

  12. 1/2 teaspoon(s) Ground Pepper

  13. 23 ounce(s) Ricotta Cheese

  14. 1/2 teaspoon(s) Nutmeg , Fresh & Grated

  15. 1 medium Egg

  16. 1 pound(s) Mozzarella Cheese , Shredded

  17. 1 cup(s) Parmesan Cheese , Grated

  18. 12 large Lasagna Noodles

Instructions Jump to Ingredients ↑

  1. BROWN the ground beef, Sausage, Onions and garlic in a pot. It takes about 6 to 9 minutes to brown the meat. It is optional to remove the grease from the meat once it is finished browning.

  2. ADD crushed tomatoes, tomato sauce, tomato paste and water to the browned meat mixture.

  3. ADD sugar, fennel seed, basil, Italian parsley, salt, Italian seasoning and pepper.

  4. COVER and SIMMER on low heat for 1 hour and 30 minutes. This is the ideal simmer time but not mandatory.

  5. SOAK 12 lasagna noodles in hot tap water for 15 minutes. Make ricotta cheese mixture while lasagna soaks.

  6. MIX, in a seperate mixing bowl, ricotta cheese, nutmeg, egg and Italian parsley with a spoon.

  7. SPREAD 2 cups of meat sauce on the bottom of a 9x13 baking pan.

  8. REMOVE lasagna noodles out of the water bath. Shake water off wet noodles.

  9. LAY 6 noodles across the layer of sauce.

  10. SPREAD half of the ricotta mixture over the noodles.

  11. SPREAD half of the mozzarella over the ricotta mixture.

  12. SPRINKLE half of the parmesan over the mozzarella cheese.

  13. REPEAT steps 7-12 on top of the parmesan. Save some of the mozarella and parmesan for the top of the lasagna.

  14. SPREAD last layer of meat sauce on the cheeses.

  15. SPRINKLE the remaining cheese on top.

  16. COVER pan with foil.

  17. BAKE in preheated oven at 350 F for 25 minutes.

  18. REMOVE foil and BAKE uncovered for another 25 minutes.

  19. REMOVE from oven and allow to cool for approximately 15 minutes.

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