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Best Lasagna Recipe
Best Lasagna Recipe photo by Taste of Home

Best Lasagna Recipe

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5 14
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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. —Pam Thompson, Girard, Illinois
TOTAL TIME: Prep: 1 hour Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 50 min. + standing
MAKES: 12 servings

Ingredients

  • 9 lasagna noodles
  • 1-1/4 pounds bulk Italian sausage
  • 3/4 pound ground beef
  • 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

Nutritional Facts

1 piece equals 519 calories, 27 g fat (13 g saturated fat), 109 mg cholesterol, 1,013 mg sodium, 35 g carbohydrate, 4 g fiber, 35 g protein.

Directions

  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
  4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-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 (dish will be full).
  5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.
Originally published as Traditional Lasagna in Country Woman Christmas Annual 2007, p46

Nutritional Facts

1 piece equals 519 calories, 27 g fat (13 g saturated fat), 109 mg cholesterol, 1,013 mg sodium, 35 g carbohydrate, 4 g fiber, 35 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Best Lasagna

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 10, 2015

"Very good! Mine was not as firm as I would have liked, but still tasted great."

MY REVIEW
Reviewed Feb. 1, 2015

"Awesome! My husband said was just like his mother made. Will make this often!"

MY REVIEW
Reviewed Jan. 28, 2015

"I never can understand how a person can give a recipe 5 stars when they change it completely from the original recipe. I feel if you are going to rate a recipe you should make it exactly as printed. I personally enjoyed the recipe as it is very close to my own. Liked the addition of some of the spices I don't use in mine. Will continue to use this recipe."

MY REVIEW
Reviewed Jan. 27, 2015

"I have been making my lasagna like this for years and always get rave reviews.

This is a keeper and you can't go wrong serving this to company. Add a salad and garlic bread and you have a wonderful meal."

MY REVIEW
Reviewed Jan. 16, 2015

"This was awesome! It was so delicious!!"

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