World's Best Lasagna - Bens Modified

"My version of Best lasagna ever"
 
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photo by Rookcookie photo by Rookcookie
photo by Rookcookie
photo by lvt96 photo by lvt96
photo by lvt96 photo by lvt96
photo by Ms. Poppy photo by Ms. Poppy
photo by Ms. Poppy photo by Ms. Poppy
Ready In:
2hrs 45mins
Ingredients:
23
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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).
     
  2. lanmantwo
    Was in a hurry n didn't have the lasagna wide noodle so I used wide egg noodle, not only was it still great, but made sizing of dishes so easy. No messing around cutting the large noodle. Give a try, let me know how ya like it.
     
  3. samuel
    I made this recipe as written with the exception of using red wine instead of water and doubled the garlic. This has to be close to the best lasagna recipe I have ever tried and I have tried more than a few. This recipe is definitely a keeper. Thanks for sharing.
     
  4. ukcatliz1
    Rated 10 stars by 5 guests and myself!
     
  5. Chef gr8cook17
    I added the extra garlic but have recovering alcoholics in the fam so used the water. I used no hamburger just more sausage. I really like the no-cook noodles so I made it with that. Salt to taste. It was yyyyuuuuummmmmyyyy! Whole family loved it and I made extra in foil take home pans so they could freeze or eat. Thanx for the recipe and hints!
     
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Tweaks

  1. lanmantwo
    Changed noodle type.
     
  2. 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).
     

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