World's Best Lasagna - Bens Modified

READY IN: 2hrs 45mins
Recipe by jgctx

My version of Best lasagna ever

Top Review by lolablitz

Wonderful lasagna. I've made it before from the Allrecipes site and here are the adjustments I make based on their 4000 reviews: double the garlic, use 3/4 cup red wine instead of water, add 1/4 tsp of nutmeg to the ricotta mixture and use only 1tsp of salt in the sauce. Actually I don't think the sauce needs any additional salt due to the salt in the sausage and canned tomatoes, so I will omit it next time. I'm not a huge fan of sausage, but my family likes it so I keep it in. I might try to find a really high quality sweet Italian sausage from a butcher next time to see if I like it better.<br/>Update: I made it without sausage and it wasn't as good. Used 28 oz fancy ground tomato (no salt) and I liked the control over the salt. I also added more noodles (full box) and separated the layers of sauce from the ricotta cheese layer and that worked fabulously. Next time I will use the full box of noodles again and add more sauce to the sauce layers (3 cups a piece).

Ingredients Nutrition


  1. In a large sauce pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  2. Stir in 1/2 cup white wine.
  3. Stir in crushed tomatoes, tomato paste, tomato sauce.
  4. Season with sugar, basil, fennel seeds, Italian seasoning, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon red crushed pepper and 2 tablespoons parsley.
  5. Simmer, covered, for about 1 1/2 hours - 2 hours, stirring occasionally.
  6. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, nutmeg, and 1/2 teaspoon salt.
  7. Preheat oven to 375 degrees F (190 degrees C).
  8. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
  9. Arrange noodles lengthwise over meat sauce. Do not overlap noodles, but break pieces to fill in gaps.
  10. Spread with one half of the ricotta cheese mixture.
  11. Top with a third of mozzarella cheese.
  12. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  13. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Grate some black pepper on top.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake in preheated oven for 25 minutes.
  16. Remove foil, and bake an additional 25 minutes.
  17. Cool for 15 minutes before serving.

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