World's Best Lasagna
World's Best Lasagna is something to write home about. This fantastic lasagna is meaty, cheesy and so sumptuous everyone will want seconds. Italian sausage amps up the flavors tremendously. Your family and friends will love eating this great lasagna for company or holiday dinners. If you enjoy hearty and filling lasagna recipes, this one can't be beat.
Ingredients
- 19 oz. pkg. sweet Italian sausage 1 lb. 3 oz.
- 2 1/4 lbs. lean ground beef
- 1 medium onion minced
- 2 cloves garlic very finely minced
- 28 oz. can crushed tomatoes undrained
- 12 oz. can tomato paste
- 2 8-oz. cans tomato sauce
- 1/2 cup water
- 2 tbsp. white sugar
- 1 1/2 tsp. dried basil
- 1/2 tsp. fennel seeds
- 1 tsp. Italian seasoning
- 1 1/2 tsp. sea salt divided use, or to taste
- 1/4 tsp. ground black pepper
- 4 tbsp. choppped fresh parsley divided use
- 20 lasagna noodles 1 lb. box
- 16 oz. ctn. ricotta cheese
- 1 large egg
- 1 lb. mozzarella cheese shredded (plus one additional cup for the top)
- 1 1/4 cups grated parmesan cheese
Instructions
- Over medium heat in a Dutch oven, cook sausage, ground beef, onion and garlic until cooked through and meat is no longer pink.
- If possible, chop the meat down with a hamburger masher.
- Stir in crushed tomatoes, tomato paste, tomato sauce and water.
- Add sugar, basil, fennel, Italian seasoning, one teaspoon salt, pepper and two tablespoons parsley.
- Cover with lid and simmer ingredients for approximately 1 ½ hours on low.
- In another stock pot, cook lasagna in salted, boiling water for 8-10 minutes.
- (I cooked about 12 minutes).
- Rinse noodles with water and lay out individually on waxed paper.
- In a medium-sized mixing bowl, combine ricotta cheese, egg, remaining 2 tablespoons parsley and remaining ½ teaspoon sea salt.
- Preheat oven to 375°.
- To assemble casserole, spread 1 ½ cups meat sauce on the bottom of a deep-dish 9x13” glass baking dish.
- Arrange 6 noodles lengthwise over top of the sauce.
- Spread one-third of the ricotta cheese mixture over top of the noodles.
- Top with 1/3 of the shredded mozzarella cheese.
- Spread 2 cups meat sauce over top of the mozzarella cheese.
- Layer with six noodles.
- Spread one-third ricotta cheese over top of the noodles.
- Then spread 1/3 of the mozzarella cheese over top.
- Sprinkle with ½ cup parmesan cheese.
- Spread 2 ½ cups sauce over that layer.
- Cover with 6 noodles.
- Spread remaining 1/3 ricotta cheese mixture.
- Add remaining 2 noodles (if using).
- Add remaining sauce and spread over top.
- Spread remaining 1/3 mozzarella cheese over top of the sauce.
- (I added an additional cup of mozzarella cheese as well.)
- Then sprinkle with remaining parmesan cheese.
- Cover with foil that has been sprayed with cooking spray so the cheese doesn’t stick to the foil.
- (Or you can tent the foil over top of the casserole so that the cheese does not touch the foil and stick).
- Bake at 375° for 25 minutes.
- Remove foil and bake an additional 25 minutes.
- Allow casserole to set up about 20-30 minutes before serving.
Notes
NOTE: I did not rinse the noodles before using. I just laid them out on waxed paper and separated them.
NOTE: I have tried this recipe with sliced mozzarella cheese. I think it works better with shredded mozzarella cheese.
LAYERING ORDER: 1 ½ cups Sauce, 6 Noodles, 1/3 Ricotta cheese, 1/3 Mozzarella cheese, 2 cups Sauce, 6 Noodles, 1/3 Ricotta cheese, 1/3 Mozzarella cheese, Parmesan cheese (1/2 cup), 2 ½ cups sauce, 6 noodles, 1/3 ricotta cheese, 2 noodles (if using), remaining sauce, remaining mozzarella cheese, plus one additional cup, remaining parmesan cheese (3/4 cup).
Recipe source: inspired by All Recipes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 507kcalCarbohydrates: 41gProtein: 41gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gCholesterol: 112mgSodium: 939mgPotassium: 542mgFiber: 3gSugar: 9gVitamin A: 950IUVitamin C: 14.9mgCalcium: 350mgIron: 2.3mg
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