WORLD’S BEST LASAGNA

A harty and flavorful lasagna made with love and plenty of cheese. Great for family dinners, holidays, or when you’re just craving comfort food!

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🕒 Time:

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Rest Time: 15 minutes
• Total Time: ~1 hour 45 minutes

🍴 Servings:

12 servings

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🧾 Ingredients:

For the meat sauce:

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 oz) can crushed tomatoes
• 2 (6 oz) cans tomato paste
• 2 (6.5 oz) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon fennel seeds (optional)
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley (divided)

For the cheese filling:

• 16 oz ricotta cheese
• 1 egg
• 3/4 teaspoon salt
• 3/4 cup grated Parmesan cheese

Other:

• 12 lasagna noodles
• 3/4 pound mozzarella cheese, sliced or shredded
• Extra grated Parmesan for topping

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👨‍🍳 Directions:

1. Make the Sauce:
   In a large pot over medium heat, cook sausage, ground beef, onion, and garlic until browned. Stir in crushed tomatoes, paste, sauce, and water. Season with sugar, basil, fennel, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer for 30 minutes, stirring occasionally.
2. Prepare the Noodles:
   Cook lasagna noodles according to package instructions. Drain and set aside.
3. Mix Cheese Filling:
   In a mixing bowl, combine ricotta cheese with egg, remaining parsley, salt, and Parmesan.
4. Assemble Lasagna:
   Preheat oven to 375°F (190°C). In a 9×13 inch baking dish:
   • Spread 1 1/2 cups of meat sauce on the bottom
   • Layer 4 noodles over the sauce
   • Spread 1/3 of the ricotta mix over noodles
   • Add 1/3 of mozzarella
   • Repeat for 3 layers
   • Top with remaining meat sauce and mozzarella
   • Sprinkle with more Parmesan
5. Bake:
   Cover with foil (to prevent sticking, spray foil with cooking spray) and bake for 25 minutes. Remove foil and bake an additional 25 minutes.
6. Rest and Serve:
   Let lasagna rest for 15 minutes before slicing.

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💡 Tips & Notes:

• Make ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking.
• Freezer-friendly: Freeze baked or unbaked for up to 3 months.
• Let it rest: It slices better and holds together if you give it 15 minutes after baking.

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