On, this recipe is called “World’s Best Lasagna,” and I’m inclined to agree.  It does take a bit of time to make (I recommend preparing the meat sauce the night before you plan to eat the lasagna), but it’s definitely worth it!

Cooking Notes:

  • The exact amounts of the ingredients aren’t that important.  Depending on what I find at the grocery store, I usually throw in 1 full pound of beef, 1 entire onion, extra parsley, and 1 full pound of mozzarella cheese.
  • If the lasagna ends up being too tall for your baking dish, just put it on a foil-lined cookie sheet to catch the overflow as it bakes.

Original Recipe

Adapted from All Recipes

Yield: 9″ x 13″  dish of lasagna (about 12 servings)

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1 cup minced onion
  • 3 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 2 (6-oz) cans tomato paste
  • 2 (6.5-oz) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves OR 1/2-2/3 cup chopped fresh basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley plus extra for sprinkling on top
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • dash of nutmeg
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


Prepare the meat sauce (can be made the day before):

  1. In a large pot, 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, Italian seasoning, pepper, and 2 tablespoons parsley.
  4. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Assemble the lasagna:

  1. Bring a large pot of water to a boil.
  2. Cook lasagna noodles in boiling water for 8 to 10 minutes.
  3. Drain noodles, and rinse with cold water.
  4. In a mixing bowl, combine ricotta cheese with egg, 2 tablespoons parsley, and a dash of nutmeg.
  5. Preheat oven to 375ºF.
  6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9″ x 13″ baking dish.
  7. Arrange 6 noodles lengthwise over meat sauce.
  8. Spread with one half of the ricotta cheese mixture.
  9. Top with a third of mozzarella cheese slices.
  10. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  11. Repeat layers (I often get confused over the exact order of layers, but it doesn’t really matter as long as everything ends up in the dish).
  12. Top with remaining mozzarella and Parmesan cheese.
  13. Sprinkle parsley over the cheese.
  14. Cover with foil.  To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes.
  16. Cool for 15 minutes before serving.

3 thoughts on “Lasagna

  1. Pingback: Lasagna | My Meals are on Wheels

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