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Best Lasagna Recipe
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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. —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 large 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: 519 calories, 27g fat (13g saturated fat), 109mg cholesterol, 1013mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 35g 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

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
(28)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Inoplanetynka
Reviewed Jun. 18, 2016

"The best lasagna I 'v ever eat . And I made it!"

MY REVIEW
rivera1544
Reviewed Apr. 30, 2016

"Really good as is"

MY REVIEW
KickKick
Reviewed Apr. 2, 2016

"WHEN I SEE A RECIPE THAT I THINK I MIGHT LIKE, THE FIRST THING I DO IS SCROLL DOWN AND READ THE REVIEWS. I LIKE READING WHAT PEOPLE HAVE TO SAY THAT HAVE MADE IT. I DON'T EVEN LOOK AT THE INGREDIENTS. I KNOW THE COOKS THAT HAVE TRIED IT WILL GIVE AN HONEST ANSWER. YES, I WILL COME BACK AFTER I MAKE IT. AND I WILL FOLLOW THE RECIPE TO THE LETTER AND CHANGE NOTHING."

MY REVIEW
justephi
Reviewed Mar. 22, 2016

"Delicious family ate so much I didn't have any left for my lunch the next day."

MY REVIEW
Cmartin148
Reviewed Feb. 24, 2016

"Thank you so much for sharing this recipe! Throughout the years I've attempted to make lasagna maybe a handful of times, and haven't really been satisfied with the taste. I'm so happy I came across this recipe to give lasagna another go at it and I finally can say, I make great lasagna! Lol.. I replaced the johnsonville with chicken Italian sausage, and it turned out wonderful and delicious. Now I have another recipe for potlucks, and will be cooking this for my family more often. Thank you once again!"

MY REVIEW
Suzeebee
Reviewed Jan. 27, 2016

"Absolutely the best lasagna I have ever made. I think the sauce is the key, so thick and meaty and like restaurant sauce. I followed the recipe exactly except I always add pepper flakes. I also think using mozzarella slices makes a big difference, much better than the shredded cheese I have been using. Next time I will double the sauce and freeze half for other meals or recipes. Can't wait to make this for my grandsons who will devour it immediately!"

MY REVIEW
Be_O_Be
Reviewed Jan. 20, 2016

"Great Recipe.

My changes,1 lb ground beef and 1 lb hot sausage. 2-28oz crushed tomatoes, 18oz paste, half the sugar & doubled the season for the sauce. Made enough for 1 large casserole and 2 small (vacuumed & froze). Seasoning was spot on for our taste. Have to agree w/ other poster that the mozzarella needs to be doubled.
This is a keeper for us, Thanks."

MY REVIEW
acsllc
Reviewed Jan. 13, 2016

"By far the Best Lasagna Recipe on this site, I'm really surprised that their "Traditional Lasagna" Recipe has almost 200 ratings and this one here has only a little over 20...I spent a few minutes and closely compared/broke down both Recipes side by side to see the differences. For me Personally, it wasn't close as I Love this one here (Best Lasagna), but the major difference is that the "Traditional" recipe is much more focused on cheese and less on the Meat/tomato sauce part of it, and the "Best" recipe is much more "Meatier" with more rich Tomato flavor from the sauce. What I do is double the Ricotta cheese used to 30 oz. instead of only 15 oz., when you do that you also have to use 2 eggs instead of just 1. I also increase the Mozzarella to 1 1/2 lb. instead of just 1 lb....if you do this I promise you that you will be the King of Lasagna to your Friends and Family :) Anthony"

MY REVIEW
katecrid47
Reviewed Dec. 16, 2015

"I made this for a neighborhood party. Everyone loved it! Thanks for sharing!"

MY REVIEW
tagthebird
Reviewed Dec. 15, 2015

"This lasagna came very close to my Italian Grandma's recipe. I'd been trying to get it for years, so, when I got on Taste of Home to look for a recipe, I found this one. I have to say it came very close to my Grandma's! It's Awesome!"

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