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best ever lasagna

(1 rating)
Recipe by
Russ Myers
Necedah, WI

This will become your go to recipe for delicious Italian lasagna. We have attempted to remove as much added salt as possible and still have a super tasting recipe The ingredients we have chosen work very well together. Good eating Freezes well

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For best ever lasagna

  • 1 lb
    sweet italian sausage
  • 1 lb
    lean ground beef
  • 1/2 c
    minced onion
  • 2 clove
    garlic, crushed
  • 28 oz
    crushed tomatoes
  • 1 can
    (6 ounces) tomato paste
  • 2 can
    (6.5) ounces tomato sauce
  • 1/2 c
    red wine (chianti or cabernet sauvignon
  • 2 Tbsp
  • 1 1/2 tsp
    dried basil leaves
  • 1 tsp
  • 1/4 tsp
    ground black pepper
  • 4 Tbsp
    fresh parsley, chopped
  • 12
    lasagna noodles
  • 32 oz
    ricotta cheese
  • 2 lg
  • 1 lb
    mozzarella (or gouda) cheese, grated
  • 3/4 c
    parmesan cheese, grated

How To Make best ever lasagna

  • 1
    In a large cast iron skillet, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain. Return to skillet, Stir in crushed tomatoes, tomato paste, tomato sauce, and wine. Season with sugar, basil, oregano, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • 2
    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, and remaining parsley..
  • 3
    Preheat oven to 375 degrees F (190 degrees C).
  • 4
    To assemble, spray a deep 9 x 13 inch baking dish with Pam. Spread 1 1/2 cups of meat sauce in the bottom the 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. 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.
  • 5
    Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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