Our Best Lasagna

30 m
2 h 30 m
Ready in:
3 h 0 m
The list if ingredients may be scary long, but the ample flavor of this lasagna is totally worth the trouble!
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Servings: 12
Sweet Italian sausage
1 lb.
Lean ground beef
¾ lb.
Onion, minced
½ cup
Minced garlic
2 cloves
Crushed tomatoes
1 can (28 oz.)
Tomato paste
2 6-oz cans
Canned tomato sauce
2 6.5-oz cans
½ cup
White sugar
2 tbsp.
Dried basil
1 ½ tsp.
Fennel seeds
½ tsp.
Italian seasoning
1 tsp.
1 tbsp. + ½ tsp.
Freshly ground black pepper
¼ tsp.
Fresh parsley, chopped
4 tbsp.
Lasagna noodles
Ricotta cheese
16 oz.
Mozzarella cheese, sliced
¾ lb.
Parmesan cheese, grated
¾ cup
  1. Add Italian sausage, ground beef, minced garlic and onion to a Dutch oven. Cook stirring over medium-high heat until fully cooked and well browned.
  2. Add tomato paste, tomato sauce, crushed tomatoes, and water; stir well. Stir in sugar, fennel and basil, 1 tbsp. salt,  pepper, Italian seasoning, and half the parsley. Cover with a lid, bring to a boil. Reduce heat to make the mixture simmer and cook for 1 1/2 hours; give an occasional stir.
  3. Cook lasagna noodles in a large pot of boiling water for about 8 minutes, Drain, rinse with cold water, set aside.
  4. In a medium bowl, mix ricotta with egg, the other half of parsley, and ½ tsp. salt.
  5. Preheat oven to 375°F/190°C/Gas Mark 5.
  6. Add about 1 ½ cups of the meat mixture to the bottom of a 9x13 baking dish, spread evenly. Cover with 6 noodles. Spoon half of the ricotta mixture on top of the noodles, spread evenly. Cover with 1/3 Mozzarella slices.
  7. Spread 1 ½ cups of the meat mixture on top of the Mozzarella, sprinkle with 1.4 cup grated Parmesan.
  8. Repeat the layers: meat mixture, noodles, ricotta mixture, meat mixture. Top with the remaining Mozzarella and Parmesan.
  9. Cover the baking dish with aluminum foil (brush it lightly with oil to prevent sticking).
  10. Bake for 25 minutes, remove foil, bake for 25 minutes more. Remove from oven, let cool slightly (about 15 minutes) and serve.
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