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World's Best Lasagna

Creating the world's best lasagna is no small feat. It requires a symphony of flavors and a meticulous combination of ingredients. Let's delve into the alchemy that makes this dish extraordinary.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pound (450g) lean ground beef
  • 1/2 pound (225g) sweet Italian sausage casing removed
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2 cans (6.5 ounces each) tomato sauce
  • 1/2 cup water
  • 2 tbsp white sugar
  • 2 tsp dried basil leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles, cooked and drained
  • 3 cups ricotta cheese
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Method
 

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Meat Sauce:
    In a large skillet, cook the ground beef, sausage, onion, and garlic over medium heat until browned. Drain excess fat.Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, salt, black pepper, and 2 tablespoons of parsley. Simmer, covered, for about 1.5 hours, stirring occasionally.
  3. Prepare Ricotta Mixture:
    In a bowl, combine ricotta cheese, egg, and the remaining 2 tablespoons of parsley. Mix well.
  4. Assemble Lasagna:
    In a 9x13-inch baking dish, spread a thin layer of the meat sauce.Place a layer of cooked lasagna noodles over the sauce.Spread half of the ricotta mixture over the noodles.Sprinkle 1 cup of mozzarella cheese and 1/3 cup of Parmesan cheese over the ricotta layer.Repeat the layers, finishing with a layer of meat sauce on top.
  5. Bake:
    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.Remove the foil and bake for an additional 25 minutes, or until the lasagna is hot and bubbly.
  6. Let it Rest:
    Allow the lasagna to rest for about 15 minutes before slicing.