World's Best Lasagna

World's Best Lasagna

This lasagna recipe from John Chandler is our most popular recipe! With sausage, ground beef, basil, and 3 types of cheese, it lives up to its name!

Preparation Time
30 mins
Cooking Time
2 hr 30 mins
Total Time
3 hr
Calories
448 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Step 3
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 2 tablespoons parsley, and 1/2 teaspoon salt.
Step 4
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 1/2 of the ricotta cheese mixture. Top with 1/3 of the 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.
Step 5
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.
World's Best Lasagna
World's Best Lasagna
World's Best Lasagna
World's Best Lasagna

Ingredients

  • 1 egg
  • 2 tablespoons white sugar
  • 1 teaspoon Italian seasoning
  • 1 (28 ounce) can crushed tomatoes
  • 2 cloves garlic, crushed
  • 2 (6 ounce) cans tomato paste
  • 16 ounces ricotta cheese
  • 4 tablespoons chopped fresh parsley, divided
  • 12 lasagna noodles
  • 1 pound sweet Italian sausage
  • 2 (6.5 ounce) cans canned tomato sauce
  • 0.25 teaspoon ground black pepper
  • 0.5 cup water
  • 0.5 cup minced onion
  • 0.75 cup grated Parmesan cheese
  • 0.75 pound lean ground beef
  • 0.5 teaspoon fennel seeds
  • 1.5 teaspoons dried basil leaves
  • 1.5 teaspoons salt, divided, or to taste
  • 0.75 pound mozzarella cheese, sliced

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