World's Best Lasagna
Try John Chandler’s recipe. Will your tastebuds give it a gold rating?
Prep Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Ready in 3 hours 15 mins
455 g sweet Italian sausage
340 g lean ground beef
80 g minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
364 g canned tomato sauce
120 ml water
25 g white sugar
1 g dried basil leaves
1 g fennel seeds
2 g Italian seasoning
20 g salt
0.5 g ground black pepper
15 g chopped fresh parsley
12 lasagna noodles
455 g ricotta cheese
3 g salt
340 g mozzarella cheese, sliced
60 g grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Watch video on allrecipes.com
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