Best Lasagna Recipe

Ingredients

1 pound hot Italian sausage

1 pound ground beef

1 medium onion, finely chopped

5 garlic cloves, minced

½ teaspoon salt

1 (14.5 oz) can petite-diced tomatoes

1 (6 oz) can tomato paste

2 (15 oz) cans tomato sauce

1½ tablespoons sugar

1 teaspoon dried basil leaves

1 teaspoon dried parsley

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

12 lasagna noodles (I use the no-boil version)

15 oz ricotta cheese

1 egg, slightly beaten

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

1 teaspoon dried parsley

½ cup Parmesan cheese, grated

1 pound mozzarella cheese, grated

¾ cup Parmesan cheese, grated

Preparation

In a Dutch oven, cook sausage, ground beef, onion, garlic and salt over medium heat until well browned. Drain meat and stir in petite-diced tomatoes, tomato paste and tomato sauce. Season with sugar, basil, parsley, Italian seasoning, salt and pepper. Simmer on low heat, covered, for about 1½ hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes if you aren’t using the no-boil variety. Drain noodles, and rinse with cold water. If you are using the no-boil variety, you don’t have to do any pre-cooking.

In a medium mixing bowl, combine ricotta cheese, egg, salt, pepper, garlic powder, parsley and ½ cup Parmesan cheese, mix well. Then, quickly stir in ¼ cup meat sauce into the ricotta mixture, which makes it easier to spread on the noodles later.

Preheat oven to 375°F.

To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch-baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil (to prevent sticking, either spray foil with cooking spray, or use non-stick foil).

Bake for 30 minutes. Remove the foil, and bake an additional 15-20 minutes. Cool for 15 minutes before serving.