World's Best Lasagna
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Sweet Italian Sausage1360 g
Lean Ground Beef1 cup
Onion (minced)2 cloves
Garlic (crushed)790 g
Crushed Tomatoes (can)1 cup
Water2 tbsps
White Sugar1.5 tsps
Basil Leaves (dried)1 tsp
Fennel Seed1 tsp
Italian Seasoning1 tsp
Salt1 tsp
Ground Black Pepper4 tbsps
Parsley (chopped fresh)450 g
Ricotta Cheese1
Egg1360 g
Mozzarella Cheese (sliced)3 cup
Grated Parmesan CheeseDirections:
1
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
2
Stir in crushed tomatoes, tomato paste, tomato sauce, and water
3
Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley
4
Simmer, covered, for about 1 1/2 hours, stirring occasionally
5
Bring a large pot of lightly salted water to a boil
6
Cook lasagna noodles in boiling water for 8 to 10 minutes
7
Drain noodles, and rinse with cold water
8
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt
9
Preheat oven to 375 degrees F (190 degrees C)
10
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish
11
Arrange 6 noodles lengthwise over meat sauce
12
Spread with one half of the ricotta cheese mixture
13
Top with a third of mozzarella cheese slices
14
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese
15
Repeat layers, and top with remaining mozzarella and Parmesan cheese
16
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese
17
Bake in preheated oven for 25 minutes
18
Remove foil, and bake an additional 25 minutes
19
Cool for 15 minutes before serving