Ingredients for Best Italian Lasagna Ever
- 1 pound lasagna noodles
- 1 pound Italian sausage (removed from casings)
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Diced Tomatoes
- 1 (15 ounce) can tomato paste
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 2 (28 ounce) cans crushed tomatoes
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How to Make Best Italian Lasagna Ever
- Preheat oven to 375°F (190°C).
- Boil 1 pound lasagna noodles according to package directions; drain and set aside.
- In a large skillet, sauté 3 cloves minced garlic in 1 tablespoon olive oil until fragrant. Stir in 1 teaspoon sugar and 1/2 teaspoon salt.
- Add 1 pound Italian sausage (removed from casings) and 1 pound ground beef. Brown, breaking into small crumbles. Drain excess grease.
- Stir in 1/4 cup chopped fresh basil, 1/4 teaspoon black pepper, 2 (28-ounce) cans crushed tomatoes, and 1 (15-ounce) can tomato paste.
- Simmer for 20-30 minutes, or until sauce has thickened slightly.
- In a medium bowl, combine 15 ounces ricotta cheese, 1 large egg, 1/4 cup chopped fresh parsley, and 1/2 teaspoon salt.
- Layer 1/2 of the meat sauce in the bottom of a 9x13 inch baking dish. Top with a layer of noodles, then 1/2 of the ricotta mixture, 1/4 cup grated Parmesan cheese, another layer of noodles, the remaining ricotta mixture, the remaining meat sauce, and the remaining 1/4 cup grated Parmesan cheese. Top with 8 ounces shredded mozzarella cheese.
- Bake covered for 25 minutes.
- Uncover and bake for another 25 minutes, or until bubbly and cheese is golden brown.
- Let cool for 10-15 minutes before cutting and serving.
- Leftovers can be frozen and reheated in the oven until hot and melty.
- Serve with crusty garlic bread and a fresh salad for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
50g
Fat
130g
Carbs
15g
