Print No 1 Lasagna Recipe
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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
Directions
1. Start with the following in a pot.
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. 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.
2. Add the following:
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
Gently stir this into the cooking meat.
3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon 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
4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
5. While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
6. Add the following
1 egg
2 tablespoons fresh Italian parsley chopped
Mix these ingredients together with a spoon
7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups 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 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.
8. Cover with foil
Bake in preheated oven at 350 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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–Serves 12 people–
Feb 28, 2012 @ 22:11:45
Thanks for sharing those personal touches Bill. I’m going to have to experiment with the hot sausage because that sounds tasty.
LG
Feb 25, 2012 @ 23:20:00
Excellent. I love lasagna and am always trying new recipes to find the right one. I think I found it. I used hot sausage and ground burger and it was great. This one’s going in my recipe box for good.
Jan 06, 2012 @ 23:41:56
Thanks for the recipe! The lasagna turned out very well. In fact I doubled up on it, which can be dangerous, but it was still delicious. I even had extra sauce left over– which was excellent on spaghetti a couple of nights later. The fennel and nutmeg made it extra special.
Dec 23, 2011 @ 01:24:32
I use Johnsonville Mild sausage. They sell 1 lb without the casing or if you can’t find that I would buy the regular sausage in the casing and just remove it.
Dec 21, 2011 @ 20:20:52
Hello,
Do you leave the casing on the sausage? If so, what is the reasoning, just curious:) Going to make this recipe for Christmas Eve, SO excited!! Using fresh spices and herbs like the basal, nutmeg, and parsley does it really make a difference or can you use dry.
Thank you
Dec 21, 2011 @ 15:30:17
Awesome recipe. I made it one time for holiday, and now every holiday I am asked to make it, and I have to make an extra one for my InLaws to take home with them.
Oct 03, 2011 @ 16:19:22
Hi Balyn,
Thanks for the enthusiastic comment. This is a first in terms of life changers but we’re glad we could help change your life for the better. Enjoy!
Oct 02, 2011 @ 23:36:24
omg!!!! this changed my life! thanks lasagna guy! xoxox – balyn
Aug 31, 2011 @ 18:20:20
You’re welcome Al. Glad we could help. Cheers!
Aug 30, 2011 @ 08:02:44
Thanks! Saved me alot of time hunting around the interwebs.
May 22, 2011 @ 14:28:31
I found this recipie a while ago and I have made it about 5 times so far, and it is by far the best lasagna that I have ever had and made. Thank you for the easy step by step ingediants.
Apr 19, 2011 @ 16:23:27
Dear Chef Batali………..thank you so much for a grand reciepe for you lasagna. I love your idea about “sharing around the world.” If we could only put politics and cooking together………what a great taste of the world it would be. To cook for Peace. This old Irish lass….thanks you from the bottom her heart……bless you
One of the women of the M & M Ranch who loves to cook…….Adios
Apr 01, 2011 @ 13:12:54
This Lasagna recipe has been the best I have ever made and will continue making it. Thanks!
Mar 06, 2011 @ 15:18:59
This recipe is great – I did however add some cream cheese to the ricotta and it was just wonderful…. Thanks for the great recipe!!
Feb 02, 2011 @ 01:11:40
your recipe the best i have ever made,I added one ingredent thou layered in prosciutto
Dec 25, 2010 @ 18:18:59
I LOVE THIS RECIPE!!!!!! I really believe the trick is not boiling the noodles. I know that sounds crazy but every time I’ve made lasagna in the past it came out “soupy”. The consistency of this lasagna is PERFECT!!!! Thank you for sharing your secret to perfect lasagna!!!!
Dec 24, 2010 @ 14:17:05
I have had the exact recipe for at least thirty years…I mean exact! It was passed down to me from my Aunt. It is simply the best lasagna ever. I have even made a vegetarian version. Merry Christmas!