World’s Best Lasagna

For those who have ever made a lasagna, you know that it is a lengthy process. This recipe we have been using for a long time and it is always sooooo good!!! In this recipe I will write it the same way I have it written down in my book of recipes but in addition, I will make side notes of different ingredients that I have used throughout the past. All very tasty but let’s face it, when you are in a pinch, you use what you have in the kitchen.

Prep Time: 30min

Cook Time: 2.5hours

Additional Time: 15min

Serves 12

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Ingredients:

-1lb Sweet Italian Sausage

-3/4lb Ground Beef (I typically use the entire pound. Too lazy to split it)

-1/2cup Minced Onion (Usually I use fresh onion but, using dried minced onion works just as well and you dont have to worry about onions going bad in the pantry)

-2 Garlic Cloves (Again, I typically use fresh but dried is another great option)

-1 (28oz) Can Crushed Tomatoes

-2 (6oz) Cans Tomato Paste

-2 (6.5oz) Cans Tomato Sauce

-1/2cup Water

-2tblsp Sugar (Here lately I have been using Maple Sugar. I am thinking of trying some of our other flavor sugars. Perhaps Habanero for some extra heat)

-1 1/2tsp Basil

-1/2tsp Fennel Seed

-1tsp Italian Seasoning

-1 1/2tsp Salt, divided (I haven’t used regular table salt in forever. I use either our Midnight Nettles or Smoky Salts instead.)

-1/4tsp Black Pepper

-4tblsp Fresh Parsley (If you don’t have fresh you can use dried, just reduce by a third)

-12 Lasagna Noodles (Now I don’t know if I am using too small of a dish but I can only ever fit 6 noodles. I would place them in your dish ahead of time to see how many are going to work for you.)

-16oz Ricotta Cheese

-1 Egg

-3/4lb Mozzarella Cheese, sliced (I use shredded)

-3/4cup Parmesan Cheese

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Directions:

Step 1: In a Dutch Oven cook Sausage, Beef, Onion, and Garlic over medium heat until well browned. Then stir in Crushed Tomatoes, Tomato Paste, Tomato Sauce, and Water. Season with Sugar, Basil, Fennel, Italian, 1tsp Salt, Pepper, and 2tblsp Parsley. Reduce heat, cover and simmer for about 1.5hours, stirring occasionally.

Step 2: In a large pot boil Lasagna Noodles in salt water 8 to 10 minutes. Drain Noodles and rinse with cold water. In a mixing bowl, combine Ricotta Cheese with Egg, remaining Parsley, and 1/2tsp Salt.

Step 3: Preheat oven to 375*

Step 4: Assemble Layers In Dish- Spread 1 1/2cup of Meat Sauce on the bottom of a 9x13 inch baking dish, Arrange 6 Noodles on top of Meat Sauce (this is where I can only fit 3 across). Spread on half of the Ricotta Cheese mixture. Top with a third of the Mozzarella Cheese. Spoon on 1 1/2cup of Meat Sauce over Mozzarella, and sprinkle 1/4cup Parmesan. Then repeat the layers. Top with remaining Cheeses. Cover with foil.

Step 5: Bake for 25min. Then remove the foil and bake and additional 25min. Afterwards, let it cool for 15min before serving.