THE BEST LASAGNA

Prep time: 20 mins | Cook time: 2 hrs 45 mins | Total time: 3 hrs 20 mins | Resting time: 15 mins | Servings: 12

This is not only the best but also the perfect lasagna! With layers of homemade hearty beef and sausage sauce, ricotta, with piles of mozzarella and Parmesan, this scrumptious lasagna sure means business. Follow the step-by-step process and you are guaranteed the best lasagna of your life!

INGREDIENTS

Sauce:

1 pound Italian sausage mild or spicy, casings removed

3/4 pound ground beef extra lean

1 small onion chopped

3 cloves garlic minced

28 ounces crushed tomatoes, 1 can

6 ounces tomato paste, 1 can

8 ounces tomato sauce

1/2 c. water, if needed

1 tablespoon sugar

4 leaves basil chopped

1/2 teaspoon fennel seeds

1 tablespoon Italian seasoning

1/2 teaspoon salt or to taste

1/2 teaspoon black pepper or to taste

1/4 c. fresh parsley chopped

Cheese Mixture:

16 ounces ricotta cheese

1 large Egg

2 tablespoons fresh parsley chopped

Lasagna:

12 lasagna noodles oven ready

1 pound mozzarella cheese fresh, grated

1 c. Parmesan cheese freshly grated

HOW TO MAKE THE BEST LASAGNA

Step 1: To make the sauce, cook the sausage, beef, onion, and garlic on medium heat until the meats are completely cooked. Add in the remaining ingredients and let the mixture simmer for about 1 1/2 hours, covered. Make sure to stir the sauce occasionally.

Step 2: Combine the ricotta, egg, and parsley in a medium-size bowl to make the cheese mixture.

Step 3: To assemble: Prepare the oven. Preheat it to 375 degrees F. In the bottom of the lasagna dish, spread around 1 1/2 cups of the meat sauce, then arrange 4 noodles on top and spread the noodles with half of the ricotta mixture. Now, layer 1/3 mozzarella, 1 1/2 cups meat mixture, and 1/4 cup Parmesan. Do the same layer until you have used up all the ingredients. Finish the final layer with mozzarella and Parmesan.

Step 4: With foil, tent the lasagna and grease the foil facing the lasagna with cooking spray to prevent it from sticking. Place in the preheated oven and bake for about 25 minutes. Uncover and continue to bake for 25 minutes more.

Step 5: Remove the lasagna from the oven when done and allow it to rest for at least 15 minutes before slicing.

Tips:

For any leftovers, you can store them directly in the lasagna pan and make sure to wrap well with foil or plastic before keeping them in the fridge for up to 3 to 5 days. Or if desired, you can transfer the leftovers in an airtight container.

To reheat, pop in the microwave or oven while covered in foil for about 15 minutes at 350 degrees F or until heated through.

NUTRITION FACTS:

Calories: 572kcal (29%) | Carbohydrates: 34g (11%) | Protein: 32g (64%) | Fat: 34g (52%) | Saturated Fat: 16g (100%) | Cholesterol: 121mg (40%) | Sodium: 1103mg (48%) | Potassium: 745mg (21%) | Fiber: 3g (13%) | Sugar: 8g (9%) | Vitamin A: 1129IU (23%) | Vitamin C: 14mg (17%) | Calcium: 431mg (43%) | Iron: 4mg (22%)

THE BEST LASAGNA

Rebecca Prep time: 20 mins | Cook time: 2 hrs 45 mins | Total time: 3 hrs 20 mins | Resting time: 15 mins | Servings: 12 Remember it laterLike this… General Recipes THE BEST LASAGNA European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 2 hrs 45 mins 2 hrs 45 mins

Nutrition facts: 572 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sauce:
• 1 pound Italian sausage mild or spicy, casings removed
• 3/4 pound ground beef extra lean
• 1 small onion chopped
• 3 cloves garlic minced
• 28 ounces crushed tomatoes, 1 can
• 6 ounces tomato paste, 1 can
• 8 ounces tomato sauce
• 1/2 c. water, if needed
• 1 tablespoon sugar
• 4 leaves basil chopped
• 1/2 teaspoon fennel seeds
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1/4 c. fresh parsley chopped
• Cheese Mixture:
• 16 ounces ricotta cheese
• 1 large Egg
• 2 tablespoons fresh parsley chopped
• Lasagna:
• 12 lasagna noodles oven ready
• 1 pound mozzarella cheese fresh, grated
• 1 c. Parmesan cheese freshly grated

Instructions

Step 1: To make the sauce, cook the sausage, beef, onion, and garlic on medium heat until the meats are completely cooked. Add in the remaining ingredients and let the mixture simmer for about 1 1/2 hours, covered. Make sure to stir the sauce occasionally.

Step 2: Combine the ricotta, egg, and parsley in a medium-size bowl to make the cheese mixture.

Step 3: To assemble: Prepare the oven. Preheat it to 375 degrees F. In the bottom of the lasagna dish, spread around 1 1/2 cups of the meat sauce, then arrange 4 noodles on top and spread the noodles with half of the ricotta mixture. Now, layer 1/3 mozzarella, 1 1/2 cups meat mixture, and 1/4 cup Parmesan. Do the same layer until you have used up all the ingredients. Finish the final layer with mozzarella and Parmesan.

Step 4: With foil, tent the lasagna and grease the foil facing the lasagna with cooking spray to prevent it from sticking. Place in the preheated oven and bake for about 25 minutes. Uncover and continue to bake for 25 minutes more.

Step 5: Remove the lasagna from the oven when done and allow it to rest for at least 15 minutes before slicing.

Notes

For any leftovers, you can store them directly in the lasagna pan and make sure to wrap well with foil or plastic before keeping them in the fridge for up to 3 to 5 days. Or if desired, you can transfer the leftovers in an airtight container. To reheat, pop in the microwave or oven while covered in foil for about 15 minutes at 350 degrees F or until heated through.