World’s Best Lasagna – Recipe

Lasagna Best

The “World’s Best Lasagna” you say?  This is my favourite dish to make and quite honestly, this recipe is the best!  I’m still on my comfort food fix when I found this recipe from “Allrecipes.com” and decided that I have to share it with all of you.  It takes a while to make because of all the ingredients but it’s worth the effort.

I can’t seem to get my lasagna to look like the one from the bottom left side picture but I bet you it tastes the same!

Ingredients

455 g sweet Italian sausage
340 g lean ground beef
80 g minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
364 g canned tomato sauce
120 ml water
25 g white sugar
1 g dried basil leaves
1 g fennel seeds
2 g Italian seasoning
20 g salt
0.5 g ground black pepper
15 g chopped fresh parsley
12 lasagna noodles
455 g ricotta cheese
1 egg
3 g salt
340 g mozzarella cheese, sliced
60 g grated Parmesan cheese
Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  2. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.
  4. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  5. Preheat oven to 375 degrees F (190 degrees C).

To assemble:

  1. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture.
  2. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  3. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  4. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Other recipes you might like:

Classic Macaroni & Cheese

An Italian restaurant in case you don’t feel like making it 😛

Nonna’s Original Italian Sandwiches Ltd.

Discussion

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  1. I’ve been making this recipe for about 10 years – and it definitely is the world’s best lasagna! Thanks for sharing – reminded me that I haven’t made it in a while 🙂

    Posted by Lena! | November 10, 2009, 7:08 am
  2. You can get a more solid lasagna by alternating the direction of your noodles, and by not cooking them so they are limp before building the layers.

    Posted by Sid | August 25, 2010, 12:21 pm
  3. Should this lasagna be cooked before freezing or not?

    Posted by Lorraine | May 23, 2011, 6:47 pm