Best Lasagna
By Lindsay D. Mattison · tasteofhome.com
1 hr 45 min12 servings
A layered baked pasta with Italian sausage and beef ragù, ricotta filling, and three cheeses.
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| prepPreheat oven to 375°F / 190°C | ||||||
| 9 lasagna noodles | Cook noodles, drain & set aside | Layer sauce, noodles, ricotta, mozzarella & Parmesan; repeat twice | Bake covered 25 min, then uncovered 25 min at 375°F / 190°C | Rest 15 min before slicing | ||
| 570 g bulk Italian sausage | Brown sausage, beef & onion 8–10 min | Add garlic, cook 1 min until fragrant | Drain meat, add sauce ingredients & simmer 30 min | |||
| 340 g ground beef | ||||||
| 1 medium onion, diced | ||||||
| 3 garlic cloves, minced | ||||||
| 1 can (800 g) crushed tomatoes | ||||||
| 1 can (425 g) crushed tomatoes | ||||||
| 2 cans (170 g each) tomato paste | ||||||
| 160 ml water | ||||||
| 2 to 3 tablespoons sugar | ||||||
| 3 tablespoons minced fresh parsley (for sauce) | ||||||
| 2 teaspoons dried basil | ||||||
| 3/4 teaspoon fennel seed | ||||||
| 1/2 teaspoon salt (for sauce) | ||||||
| 1/4 teaspoon coarsely ground pepper | ||||||
| 1 large egg, lightly beaten | Whisk egg, ricotta, parsley & salt | |||||
| 1 carton (425 g) ricotta cheese | ||||||
| 15 g minced fresh parsley (for ricotta) | ||||||
| 1/4 teaspoon salt (for ricotta) | ||||||
| 340 g shredded part-skim mozzarella cheese (for layers) | ||||||
| 115 g shredded part-skim mozzarella cheese (for top) | ||||||
| 45 g grated Parmesan cheese (for layers) | ||||||
| 45 g grated Parmesan cheese (for top) | ||||||
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