World’s Best Lasagna
Ingredients:
1 lb ground beef
1 lb Italian sausage (mild or hot)
1 small onion, finely chopped
4 cloves garlic, minced
2 (14.5 oz) cans crushed tomatoes
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
1/2 cup water
2 tablespoons sugar
1 tablespoon dried basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
12 lasagna noodles
16 oz ricotta cheese
1 egg
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Directions:
Prepare the Meat Sauce:
In a large pot or deep skillet, cook the ground beef, sausage, and chopped onion over medium heat until the meat is browned, and the onion is softened. Drain any excess fat.
Add minced garlic and cook for 1-2 minutes until fragrant.
Simmer the Sauce:
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.
Add sugar, basil, fennel seeds, Italian seasoning, parsley, salt, and pepper. Stir until all the spices are incorporated.
Reduce the heat to low, cover, and let the sauce simmer for about 1-2 hours, stirring occasionally. If the sauce becomes too thick, add a little more water as needed.
Prepare the Lasagna Noodles:
Cook the lasagna noodles according to the package instructions. Once cooked, drain them and lay the noodles flat on a clean surface, separating them to prevent sticking.
Prepare the Ricotta Mixture:
In a mixing bowl, combine ricotta cheese, egg, and a pinch of salt. Mix until smooth.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13-inch baking dish, spread about 1 1/2 cups of meat sauce on the bottom.
Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles, followed by 1/3 of the mozzarella and 1/4 cup of Parmesan cheese.
Repeat the layering process two more times: sauce, noodles, ricotta mixture, mozzarella, and Parmesan.
Finish with a final layer of sauce and a generous sprinkle of mozzarella and Parmesan on top.
Bake:
Cover the lasagna with foil (to prevent the cheese from sticking, you can spray the foil with non-stick spray first).
Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25 minutes until the top is golden and bubbly.
Let it Rest:
Allow the lasagna to cool for about 15 minutes before slicing and serving. This helps the layers set, making it easier to serve.
Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes (including simmering) | Total Time: 2 hours
Servings: 12
