Best Lasagna Recipe
- 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
- 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.
1 piece: 519 calories, 27g fat (13g saturated fat), 109mg cholesterol, 1013mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 35g protein
Reviews for Best Lasagna
"The best lasagna I 'v ever eat . And I made it!"
"Really good as is"
"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."
"Delicious family ate so much I didn't have any left for my lunch the next day."
"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!"
"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!"
"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."
"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"
"I made this for a neighborhood party. Everyone loved it! Thanks for sharing!"
"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!"
"I thought no lasagna could come close to my step-dad's Italian Lasagna that he made every other Sunday, but after tasting this one, I must say this one came pretty darn close!!"
"my all time favorite recipe!! this is awesome!!"
"my go to recipe, I just use less fennel seed"
"Similar to mine with the exception of the basil and fennel seed. I like this one much better than mine."
"Very good! Mine was not as firm as I would have liked, but still tasted great."
"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)"
"I have made lasagna before but love to find other variations. This was spectacular. I followed other reviewers suggestions and did not cook the noodles and did not add the fennel. Other than that, I followed the recipe. Paired it with green beans and garlic bread. A big hit with my husband and the kids."
"This was my first attempt at a home cooked pan of lasagna and I have to say it was a good recipe for a first timer! As always I made a few of my own small changes. I am not a huge fennel fan and there was already fennel seed in the sausage so I omitted the fennel seeds. Also omitted were salt and sugar. With the right amount and combination of spices, added salt and sugar are not necessary. There is enough hidden sugar and salt in todays foods, I don't need any extra. Added were 1/2tsp red pepper flakes and 1tsp oregano. The crushed tomatoes I used were Italian flavored, which I think really helped to boost flavor potential. I took the advice of TNeifert and put the noodles in uncooked and baked 45min covered, then 15 uncovered and it turned out perfect. The only thing I would do different next time is use a deeper pan than my 13x9x2 dish (I had to discard some meat sauce as it would not fit in the pan) and I would add 1 extra noodle to each layer. Maybe I had tiny lasagna noodles as they didn't fill up the entire pan so there was a lot of thick edges of sauce only. I like lots of noodles in mine :). Easy dish to make ahead also."
"My family loves this Lasagna ! I used sweet Italian sausage and added mushrooms . Does take awhile to get going but is definitely worth it ! I don't cook the noodles just bake everything covererd for about 45 min. and uncovered about 15 minutes . I skipped the fennel seed also and only used the 3 Tbsp. of parsley. Now I just need a bigger Lasagna pan ! Always runs over onto oven for me."
"I'm picky when it comes to "saucy" meals, as I call them. However, I'm beyond happy that I decided to give this recipe a try. It was so easy to make and the taste was out of this world. The only changes I made was that I used 2 lbs lean ground beef instead of the sausage and ground beef combo and I also left out the fennel seed."
"My favorite lasagna recipe so far! My family loved this and we aren't big lasagna eaters. The sauce was nice and meaty. When I make this again, I'll add in some red pepper flakes to the sauce for some extra zing. It was easy to make the sauce the day ahead and assemble the next morning. Great to have prepared and ready to pop in the oven when guests arrive."
"Delicious! I added spinach to the ricotta mixture & used 2 jars of pasta sauce in place of the tomato sauces and spices"
"This lasagna is good but just needs some more spices tasted pretty bland but I added some more and it was good."
"A relatively easy recipe, but not a quick fix type of thing. An excellent dish for a cold and rainy day. Makes the house smell comforting!."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.