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The #1 Lasagna Recipe

The #1 Lasagna Recipe

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe!















1 pound italian sausage
1 pound ground beef
½ cup onions
2 cloves garlic
28 ounces tomatoes, canned, crushed
1 can
16 ounces tomato sauce
2 cans
12 ounces tomato paste
2 cans
½ cup water
2 tablespoon sugar
1 teaspoon fennel seeds
2 teaspoons basil
fresh leaves, chopped
4 tablespoons italian parsley
freshly chopped
1 teaspoon salt
1 teaspoon italian seasoning
½ teaspoon black pepper
23 ounces ricotta cheese
½ teaspoon nutmeg
freshly grated
1 large eggs
1 pound mozzarella cheese
1 cup Parmesan cheese
1 cup Parmesan cheese; grated
12 each lasagna noodles


  1. Start with the following in a pot. 1 pound of sweet Italian sausage 1 pound of ground beef ½ cup of chopped onions 2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

  1. Add the following: 1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce 2 (6 ounce) cans of tomato paste ½ cup of water

Gently stir this into the cooking meat.

  1. Add the following: 2 tablespoons white sugar 1 teaspoon fennel seed 2 teaspoons fresh Basil leaves chopped 2 tablespoons fresh Italian parsley chopped 1 teaspoon salt 1 teaspoon Italian Seasoning ½ teaspoon ground pepper

Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes

  1. Soak 12 lasagna noodles. The lasagna noodles need to be soaked in hot tap water for 15 minutes.

  2. While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl: 23 ounces of ricotta cheese. ½ teaspoon fresh grated nutmeg Grate fresh nutmeg over the Ricotta cheese.

  3. Add the following 1 egg 2 tablespoons fresh Italian parsley chopped Mix these ingredients together with a spoon

  4. Now we start building the lasagna layers. Use a 9×13 inch baking pan. Spread 2 Cups of meat sauce on the bottom of the pan. Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce. Spread half of the ricotta cheese mixture over the layer of noodles. Spread ½ of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese over the mozzarella layer Spread 2 cups of meat sauce over the cheese layer Lay down the next layer of noodles Spread the remaining ricotta mixture over noodles Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna Put the last layer of meat sauce on the cheeses Sprinkle the remaining cheese on top.

  5. Cover with foil Bake in preheated oven at 350℉ (180℃) for 25 minutes Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes. To show your appreciation for this great lasagna recipe please click on the advertiser’s links on this blog. This helps pay for the hosting cost of the website. Thanks and enjoy!!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 35648% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 743mg 31%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 57g
Vitamin A 31% Vitamin C 34%
Calcium 51% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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