Although this lasagna dish requires some effort, it is well worth it because it is so gratifying and filling.
World’s Best Lasagna
4
servings30
minutes40
minutesAlthough this lasagna dish requires some effort, it is well worth it because it is so gratifying and filling.
Ingredients
1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6.5 ounce) cans canned tomato sauce
2 (6 ounce) cans tomato paste
½ cup water
2 tablespoons white sugar
4 tablespoons chopped fresh parsley, divided
1 ½ teaspoons dried basil leaves
1 ½ teaspoons salt, divided, or to taste
1 teaspoon Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon ground black pepper
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Directions
- In a Dutch oven, brown the sausage, ground beef, onion, and garlic over medium heat. Add the water, tomato paste, tomato sauce, and crushed tomatoes. Add sugar, 2 tablespoons of parsley, basil, salt, pepper, Italian seasoning, and 1 teaspoon of sugar to the dish. 1 1/2 hours should pass while the pot is covered and sometimes stirred.
- Large saucepan of lightly salted water should be brought to a boil. For 8 to 10 minutes, cook lasagna noodles in boiling water. Noodles should be drained and rinsed in cold water. Combine the ricotta cheese, egg, remaining 2 tablespoons of parsley, and 1/2 teaspoon of salt in a mixing dish.
- Set the oven to 375 degrees Fahrenheit (190 degrees C).
- To assemble, cover the bottom of a 9×13-inch baking dish with 1 1/2 cups of beef sauce. Lay 6 noodles lengthwise on top of the meat sauce. Add half of the ricotta cheese mixture on the surface. Add a third of the slices of mozzarella cheese on top. Over the mozzarella, pour 1 1/2 cups of the meat sauce and top with 1/4 cup of the Parmesan cheese. Continue layering, then sprinkle remaining mozzarella and Parmesan on top. Cover with foil, being careful to avoid having the foil touch the cheese in order to avoid sticking.
- Bake for 25 minutes in the preheated oven. After 25 minutes, take the foil off and continue to bake. Before serving, let the lasagna rest for 15 minutes.
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