No 1 Best Lasagna Recipe
Dec 27
5 Top Lasagna Recipes, Best Lasagna Recipes, More Lasagna Recipes beef, best lasagna recipe, cheese, food tv, italian, italian recipe, lasagna recipe, recipe, sausage 420 Comments
I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe!
Click Here to Print No 1 Lasagna Recipe & Grocery List
Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.
Add the following:
2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes. This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.
I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
It should look similar to the picture above.
Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
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Ingredients
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–
Click Here to Print No 1 Lasagna Recipe & Grocery List
Jan 23, 2012 @ 22:22:02
Excellent excellent Excellent!!! Made this as special big boy birthday dinner for my son who turned six. he loves lasagna his ultimate favorite meal!! I normally just do the stuffers which I thought was pretty good. Now because of you I will never be able to eat it again or feed it to my kiddos. My three year old who hates lasagna actually set at the table and ate it!!! my husband who I swear does not have a palate actually said he could tell the difference and it was way way better then stuffers
. Thank You Very Much.
Jan 23, 2012 @ 20:05:20
You’re very welcome Avree! It’s comments like yours that make my day.
Jan 23, 2012 @ 15:51:56
Thank you so much for this wonderful recipe! My husband and I enjoyed it immensely! I have always been intimated by making homemade lasagna so I searched and searched around youtube and the web to see if I could find a recipe I liked and I spent a whole lot of time out there until I came across yours (and I searched no further)
You did a wonderful job with pictures and descriptions and listing the ingredients and I further appreciate its simplicity to make! I did stay true for the most part…but didn’t have some of the ingredients but boy was this the best spaghetti/lasagna meat sauce I’ve ever had (excuse me I mean “No. 1 Best”)! 
I’m so thankful for you and I intend to share this with friends (if that’s alright?) but you deserve the credit for this great classic meal! Thanx again!
Jan 21, 2012 @ 00:04:35
Thanks for your comment Liz. I had a chance to review your website and you have fantastic Italian recipes on there. I love Italian food … in case it wasn’t obvious already. hahaha
Jan 18, 2012 @ 01:33:07
Your recipe looks great. I too make it with the parsley mixed in the ricotta! I’ve never tried using fennel seed in the recipe so that is a twist. I’d imagine it gives it a more sausage flavor.
Adding to the response to Cat – I find I have to take the lasagna out of the freezer the night before in order for it to thaw. Not a quick thing!
Jan 17, 2012 @ 17:34:55
Hi Cat. Thanks for checking out the recipe. If you put your lasagna in the fridge you should be fine to cook in that cooled state. If you freeze it then, you should give yourself time to allow it to thaw out. Cheers!
Jan 11, 2012 @ 18:40:26
Hi- I was wondering… if I make this ahead of time and put it in the fridge or freezer… how does that affect the cooking time? From a cold state or a frozen state…?
Also, if I make the meat sauce the day before and refrigerate overnight, I can assemble the lasagna with cold sauce, right? I was going to assemble it and then refrigerate the pan overnight also.
Just trying to make the day of dinner party less stressful. Thanks so much!
Jan 10, 2012 @ 21:41:58
This lasagna recipe is fantastic, the best one I came across by far. Whenever a family member or friend of mine tries this dish, they are left speechless(in a good way)! One of the only things i add to this recipe is a pound of ground pork in addition to the beef and sausage. Thank you to whoever posted this recipe, I am now known as the guy who makes the amazing lasagna!
Dec 25, 2011 @ 17:20:36
Well, made the lasagna (two in fact, side by side) for Christmas Eve dinner. I am a baker more than a cook, so was nervous doing this for the very first time, especially for family during the big holiday party. It as fun watching the smells and sights of it change as it cooked, from browning the meat to watching the sauce evolve. Had to keep tasting…of course just to make sure all was well! LOL. Was very excited to find it smelled like a welcome smell from my past..my Grandma’s sauce from many days gone by. Just like Grandma’s!!! Thank you so much. You delivered the best present to me for finding that lost smell and taste. And many thanks from all those who induldged..Grandpa, sisters, brother in law, husband, etc. At first my dad was not hapy to learn I was making lasagna, thinking I could not do as well as my late mother. But twice he said how good it was. High praise from a man who nevers offers praise. Thanks, Chef!!!
Dec 21, 2011 @ 04:06:54
Thank you so much for this recipe…I’ve made it for Christmas Night dinner for 20+ people the last 2 years with rave reviews!!! I would like to know if you can make it ahead and freeze or refrigerate and then bake? Tying to cut down on the Christmas Day preparations. Thanks again!!!