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World's best Lasagne


Filling and satisfying lasagna with sausage, ground beef and three types of cheeses.

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  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 28 ounce can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 Tbs white sugar
  • 1 1/2 tsp. dried basil leaves
  • 1/2 tsp. fennel seeds
  • 1 tsp. italian seasoning
  • 1 Tbs. salt
  • 1/4 tsp pepper
  • 4 Tbs chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/3 pound mozzarella cheese sliced
  • 3/4 cup grated parmesan cheese


Servings 12


Step 1

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. Season with sugar, basil, fennel seeds, italian seasoning, 1 Tbs salt, pepper, and 2 Tbs parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.
Preheat oven to 375 degrees F
To assemble, spread 1 1/2 cups of meat sauce in the bottom of 9 x 13 inch baking dish. arrange 6 noodles length wise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarell cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cups Parmesan cheese. repeat layers, and top with remaining mozzarell 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.

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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