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Best Lasagna

 Best Lasagna
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
12 ServingsPrep: 1 hour Bake: 50 min. + standing

Ingredients

  • 9 lasagna noodles
  • 1-1/4 pounds Johnsonville® Mild Ground 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

Directions

  • 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 of 2

Best Lasagna (continued)

Directions (continued)

  • 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.
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.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now