Worlds Best Lasagna

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Worlds Best Lasagna

Worlds Best Lasagna

Author: John Chandler

It takes a little work, but it is so...worth it.

Cook Time: 2 h 30 m | Servings: 12 Servings | Cal: 448 Cals

Recipe Ingredients

01. 1 pound sweet Italian sausage

02. 3/4 pound lean ground beef

03. 1/2 cup minced onion

04. 2 cloves garlic, crushed

05. 1 - 28 ounce can crushed tomatoes

06. 2 - 6 ounce cans tomato paste

07. 2 - 6.5 ounce cans canned tomato sauce

08. 1/2 cup water

09. 2 tablespoons white sugar

10. 2 tablespoons white sugar

11. 1 1/2 teaspoons dried basil leaves

12. 1/2 teaspoon fennel seeds

13. 1 teaspoon Italian seasoning

14. 1 tablespoon salt

15. 1/4 teaspoon ground black pepper

16. 4 tablespoons chopped fresh parsley

17. 12 lasagna noodles

18. 16 ounces ricotta cheese

19. 1 egg

20. 1/2 teaspoon salt

21. 3/4 pound mozzarella cheese, sliced

22. 3/4 cup grated Parmesan cheese

Prep Time: 30 m | Cook: 2 h 30 m | Ready In: 3 h 15 m

Recipe Directions

01. 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.

02. 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.

03. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.

04. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

05. Preheat oven to 375 degrees F 190 degrees C.

06. 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.

07. 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.

08. 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.

09. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Recipe Author Info

Recipe Author: John Chandler Authors Website: not provided

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