Crazy Good Lasagna

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Lasagna is a perfect meal on a cold wintery night. Make it up, refrigerate and cook when you get home from work the next day. Or you can freeze and then thaw before cooking. It’s always better the next day after you cook it as the flavors mix together and when you warm it up, it’s delicious. Serve it with a salad or for watching the Super Bowl with a salad tray so that everyone can top the lettuce with their favorites.

This lasagna recipe is from scratch, but you could use a spaghetti sauce and add the meat or have meatless lasagna if you like. You can also substitute mushrooms for the meat – so make it to suit your taste.  it’s limitless as to the combinations.


  • 1 lb sweet Italian sausage
  • 1 lb ground chuck
  • 1-1/2 cups 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
  • 1/3 cup water
  • 1/4 tsp crushed red pepper
  • 3 tablespoons brown sugar
  • 3 tsps dried basil leaves
  • 1-1/2 tsp fennel seeds
  • 1 tsp oregano
  • 2 tsps Italian seasoning
  • 1-1/2 tbsp salt
  • 1 tsps ground black pepper
  • 4 tbsp chopped fresh parsley
  • 1/2 cup wine (can substitute broth)
  • 12 lasagna noodles
  • 16 oz ricotta cheese with 1/2 tsp nutmeg
  • 1 large egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 1 cup grated Parmesan cheese

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