Best Lasagna Recipe
This Best Lasagna Recipe has taken years to perfect! It is ridiculously rich, meaty, gooey, cheesy and makes the perfect comfort food!
Ingredients
- 1 pound hot Italian sausage
- 1 pound ground beef
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- ½ teaspoon salt
- 1 (14.5 oz) can petite-diced tomatoes
- 1 (6 oz) can tomato paste
- 2 (15 oz) cans tomato sauce
- 1½ tablespoons sugar
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 lasagna noodles (I use the no-boil version)
- 15 oz ricotta cheese
- 1 egg, slightly beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ cup Parmesan cheese, grated
- 1 pound mozzarella cheese, grated
- ¾ cup Parmesan cheese, grated
Directions
- In a Dutch oven, cook sausage, ground beef, onion, garlic and salt over medium heat until well browned. Drain meat and stir in petite-diced tomatoes, tomato paste and tomato sauce. Season with sugar, basil, parsley, Italian seasoning, salt and pepper. Simmer on low heat, covered, for about 1½ hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes if you aren’t using the no-boil variety. Drain noodles, and rinse with cold water. If you are using the no-boil variety, you don’t have to do any pre-cooking.
- In a medium mixing bowl, combine ricotta cheese, egg, salt, pepper, garlic powder, parsley and ½ cup Parmesan cheese, mix well. Then, quickly stir in ¼ cup meat sauce into the ricotta mixture, which makes it easier to spread on the noodles later.
- Preheat oven to 375°F.
- To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch-baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil (to prevent sticking, either spray foil with cooking spray, or use non-stick foil).
- Bake for 30 minutes. Remove the foil, and bake an additional 15-20 minutes. Cool for 15 minutes before serving.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 12 servings | |
| Calories 480 | |
| Calories from Fat 299 | 62% |
| Total Fat 33.25g | 42% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 1506mg | 63% |
| Potassium 705mg | 20% |
| Total Carbs 13.27g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.39g | 5% |
| Protein 32.13g | 51% |
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