- 9 lasagna noodles
- 1-1/4 pounds Johnsonville® Ground Mild 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 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. 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.
Reviews forBest Lasagna
"couple of things I see already I'd change simply bcz of preference-drop 1 can of tom paste, not fond of that much of the stuff -I'd add broth in place of TP, not crazy for manufactured Italian sausage so I'd make my own, ricotta cheese is easy to make as well and anise seed in place of fennel-if I do make I'll report"
"Same recipe with a few minor changes that I have been making for over twenty five years. I got the recipe off of the back of a Martha Gooch lasagna box."
"None of the quantities seemed right"
"Delicious! Used reduced fat/non fat/lean ingredients. Made it several weeks in advance and froze it. Took it out the day before (am) and thawed in frig. Tip: It is pretty dense so give it extra time to thaw or more time in the oven.Everyone loved it. Will definitely do again."
"Best. A few substitutions/variations: fresh basil, about 6 tbsp rough chopped (a generous fistful); reduce sugar to 1.5 tbsp; sliced fresh mozzarella instead of shredded bagged stuff;turkey hot Italian sausage (cooking for some who don't eat pork); cook the noodles the day before and layout on plastic wrap-lined trays to dry in the fridge; simmer for 45 minutes and correct. Best basil/meat sauce ever. Make it all the day before, refrigeate and reheat using the original cooking instructions. Keep a little meat sauce back to top the reheat for the last uncovered 25 minutes."
"5 star, worth sharing"
"I prepared this for guests the day before they arrived. Covered it and refrigerated it overnight. The changes I made: fresh chopped basil leaves 3/4 cup (in the sauce and 3/4 cup chopped, in the cheese mixture. Added 1 cup red wine to the sauce while simmering. I used one package of Johnsonville sweet Italian sausage & removed the link membrane. I used sliced motzerella cheese (I thinkl it covers more evenly) I used Oven-ready lasagna noodles. Everyone raved about it! My nephew wanted the leftovers! We lived in Napoli for three years and this is as close to our landlady's recipe as I've ever seen!!"
"Surprised at all the 5* ratings. The very reason I tried this recipe as make a lot of lasagna and like to try different recipes. Didn't care for this at all very bland to start. No Italian flavor whatsoever.And very wet too much sauce! The 9 noodles got lost in the sauce. So less sauce and definitely needed more ricotta. Plenty of mozzarella though. Sorry will not make again."
"Delicious. Very similar to lasagna deliziosa. Same ingredients slightly different amounts. Taste the same."