Best Lasagna Recipe

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For a casual holiday meal, you can't go wrong with this rich and meaty lasagna. My grown sons and daughter-in-law request it for their birthdays, too.

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Best Lasagna Recipe

Prep: 1 hour Bake: 50 min. + standing

Yield: 12 Servings

60 50 110

Ingredients

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel seed, 1/2 teaspoon salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta, and remaining parsley and salt.
Drain noodles. Spread 2 cups meat sauce into an ungreased 13-in. x 9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses.
Cover and bake at 375° for 25 minutes. Uncover; bake 25 minutes longer or until bubbly and a thermometer reads 160°. Let stand for 15 minutes before cutting. Yield: 12 servings.

Originally published as Traditional Lasagna in Country Woman Christmas Annual 2007, p46