Recipe By John Chandler
Published Oct 30th
Prep 30m Cook 2h 30m Additional 15m Ready In 2h 75m
Servings 12 servings Calories 448.2

It takes a little work, but it is worth it.

Recipe Ingredients

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1 ½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoons salt, divided, or to taste
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Cooking Directions

  1. 1 In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 To assemble, spread 1 1/2 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 slices. 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. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. 5 Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts

  • Calories 448.2
  • Carbohydrate 36.5 g
  • Cholesterol 81.8 mg
  • Fat 21.3 g
  • Fiber 4 g
  • Protein 29.7 g
  • Saturated Fat 9.9 g
  • Sodium 1400.4 mg
  • Sugar 8.6 g
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  1. I was so disappointed with this lasagna! I won't be using this recipe again. With such a high rating, I thought it would taste better. I followed the recipe exactly, except that I only used 1/3 of the salt called for. (One serving of the original recipe is almost a full daily allowance of sodium.) - Read more ...
  2. I am giving this 5 stars b/c all of my friends liked it and asked me for the recipe! I made this for my women's group holiday dinner. I would personally give it 4 stars. It was a bit too meaty for me and there didn't seem to be enough ricotta (but I know a - Read more ...
  3. I quadrupled this recipe for 32 men, and it went over so well ... they came back for seconds, and asked for the recipe for their wives ... now how many men do you know that ask for a recipe? I made a few changes to this recipe based on past reviews and am glad - Read more ...
  4. Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add - Read more ...
  5. I made this recipe using some tips and tricks from previous reviewers and from my experience having worked in an italian restaurant. This recipe does not have to be as time intensive as is recommended in the instructions. As another reviewer noted, it is not necessary to cook the noodles--just soak them in hot water - Read more ...
  6. This was very good. It didn't fit in my 9 x 13 pan, but worked out fine by placing part of the ingredients in a loaf pan. Caution: skip the tablespoon of salt! (Have you EVER heard of a recipe that calls for a full tablespoon?) Between the cheeses and the canned tomato products, no - Read more ...
  7. I read all the reviews and really followed "Cookerbob"'s advise. Here's what I changed: used 1 lb. LEAN gr. beef tripled the garlic reduced sugar to 1 T. reduced salt to 1 t. used 9 lasagna noodles per pan and used 1 pound mozzarella (shredded) cheese per pan. I read the reviews about omitting the - Read more ...
  8. I've convinced 3 (now-ex) boyfriends, my husband, and even a couple Italian friends at school that I make the most incredible lasagna they've ever tasted with this recipe. I make it pretty much as shown, except if I have the time, I let the sauce simmer on the stove as long as possible. I also - Read more ...
  9. WOW! This really is World's Best Lasagna! From reading all the reviews, I made these changes: Added an additional 1/2 pound of ground meat, omitted the salt, doubled the onions, all the spices, the parsley, canned tomatoes, paste, and sauce. I also doubled the filling ingredients and made three layers instead of two. Everyone raved - Read more ...

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