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I came across this recipe on allrecipes.com. With a five star rating from over eight thousand reviewers, I figured it would be worth trying. I was right!
I followed the recipe pretty closely, making a few minor changes here and there.
I have to say – this is by far the best lasagna I have ever made.
World’s Best Lasagna
- 1 pound sweet Italian sausage
- 3/4 pound ground beef 80/20
- 1/2 cup minced onion
- 3 cloves garlic crushed
- 1 28 ounce can crushed tomatoes
- 2 6 ounce cans tomato paste
- 2 8 ounce cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons fresh basil leaves chopped
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon sea salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons fresh parsley chopped
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese sliced
- 3/4 cup grated Parmesan & Romano cheese
- The recipe calls for you to brown the meat in a dutch oven and then add the tomato sauces and other ingredients to the same pot. Instead, I browned the meat in a frying pan and then transferred to a large pot. I didn’t want to include all of the fat from the meat mixture, so this allowed me the opportunity to drain the grease before adding the final ingredients.
- So I added the tomatoes – crushed, sauce, and paste – and 1/2 cup water to a 6-quart pot, and then added the cooked and strained meat mixture. I turned the heat to medium.
- While the sauce was warming up, I prepared the remaining ingredients.
- The recipe calls for dried basil but I used fresh basil leaves from the garden. I chopped both the basil and the parsley by grabbing a small chunk of leaves, twisting gently, and slicing into thin strips. Then I chopped the strips into smaller pieces and repeated as necessary until I had the right amount.
- I added all remaining ingredients to the meat sauce and brought the heat down a little. I covered the sauce as directed and let simmer for an hour and a half, stirring occasionally.
- This is one of my favorite parts about cooking lasagna – there is so much down time you can get lots of other things done around the house! I cleaned the dishes I had made, did a load of laundry, and wrote a blog entry all while the sauce was cooking. Talk about productivity!
- So after about an hour and a half, I removed the meat sauce from the heat entirely and set aside. I boiled water with a dash of salt and a splash of olive oil. Once boiling I added the noodles and cooked for 8-10 minutes. When they were done to my satisfaction, I immediately drained the water from the pot and ran cold water over them as directed.
- Now we are finally ready for the fun part – layering the lasagna! Make sure to preheat the oven to 375 degrees Fahrenheit.
- I added each layer according to the recipe; starting with meat sauce, then noodles, then half the ricotta mixture.
- I added 1/3 of the mozzarella cheese slices, which I unintentionally broke into pieces when dividing my slices. Then I added more meat sauce and a thin layer of Parmesan & Romano cheese.
- I repeated the layers as directed and topped with a final layer Parmesan & Romano and mozzarella cheeses.
- I covered the dish with non-stick aluminum foil and baked in the oven for 30 minutes. After letting sit for about 15 minutes, we dove right in.
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