- 9 lasagna noodles
- 1-1/4 pounds Johnsonville® Mild Italian Links
- 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
- 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.
- 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.
- In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
- 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).
- Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Best Lasagna
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"Awesome! My husband said was just like his mother made. Will make this often!"
"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."
"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."
"This was awesome! It was so delicious!!"
"I made a few changes-I used 1 lb ground beef and 1 lb hot sausage; left out the fennel seed; used about 1/2 the sugar (but would definitely leave out completely next time-too sweet); and used almost 2 lbs of mozzarella (you can never have enough cheese). I also added an extra noodle to each layer :o)I didn't boil the noodles but will do so next time or purchase "Barilla No Boil" lasagna noodles-I had to cook it about 1/2 hour to 45 minutes longer than suggested.....BUT! this recipe was delicious and I will definitely make it again :o)"