Worlds Best Lasagna Recipe
I’m sure everyone has their own go-to lasagna recipe, but I’d like to submit that this really is The Best Lasagna Ever made. I’m sure everyone has their own go-to lasagna recipe. My mother and her friends used to make it for potlucks and gatherings when I was growing up, and part of its appeal is that the ingredients used are completely fundamental; you don’t need to go on a hunt for fresh basil, buffalo mozzarella, Parmigiano-Reggiano, or handmade sausage from an Italian mother in old Napoli. This may be made by anybody, at any location, at any time. And doing so is as simple as it gets anywhere in the world.
In spite of the fact that it is easy to make and the ingredients are readily available, this lasagna is really rather delicious.
Since my mother jotted down this recipe for me, I’ve prepared this lasagna for many different kinds of people, including men, women, democratic politicians, republican politicians, academics, and dignitaries from other countries. At one point, I even gave a charity auction two pans that I had given. It has always been widely agreed upon that it is “The Best Lasagna Ever,” which is exactly what I’ve been trying to tell you guys all along. So let’s get started!
Ingredients
9 lasagna noodles
1-1/4 pounds bulk Italian sausage
a third of a pound of ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans of crushed tomatoes, one weighing 28 ounces and the other 15 ounces
2 cans of tomato paste, each containing 6 ounces
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons and an additional 1/4 cup of fresh parsley, minced, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, split
1/4 of a teaspoon of pepper that has been roughly ground
1 large egg, beaten with very little force.
1 carton (15 ounces) ricotta cheese
4 cups of shredded mozzarella cheese with some of the milk removed
1 and a half tablespoons of grated Parmesan cheese
Directions
Cook the noodles in water according to the instructions on the box, then drain. In the meanwhile, split the meat into crumbles and cook it with the sausage, beef, and onion in a Dutch oven over medium heat for 8 to 10 minutes, or until the meat is no longer pink. After a minute of cooking, add the garlic. Drain.
Tomatoes, tomato paste, water, sugar, three tablespoons of parsley, basil, fennel, and half a teaspoon of salt and pepper should be stirred in before the mixture is brought to a boil. Reduce the heat, and let the mixture simmer, uncovered, for thirty minutes while stirring it periodically.
Egg, ricotta cheese, the remaining 1/4 cup of chopped parsley, and 1/4 teaspoon of salt should be mixed together in a small basin. Prepare the oven to 375 degrees. In a baking dish that is 13 inches by 9 inches and has not been oiled, spread 2 cups of beef sauce. Three noodles and a third of the ricotta mixture should be layered on top of one another.
Add one cup of mozzarella cheese and two tablespoons of grated Parmesan cheese before serving. Iterate the layering process twice. Top with leftover meat sauce and cheeses (dish will be filled) (dish will be full). Bake with the lid on for 25 minutes. Continue baking, uncovered, for another 25 minutes, or until the sauce is bubbling. Let stand 15 minutes before serving.
