World’s Best Lasagna: Epicurean Excellence


– 1 pound ground beef – 1/2 pound Italian sausage – 1 onion, chopped – 2 cloves garlic, minced – 28 ounces canned crushed tomatoe – 14 ounces canned tomato sauce – 6 ounces canned tomato paste – 2 teaspoons white sugar – 2 teaspoons dried basil leave – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 2 tablespoons chopped fresh parsley – 12 lasagna noodle – 16 ounces ricotta cheese – 1 egg – 3 cups shredded mozzarella cheese – 3/4 cup grated Parmesan cheese


Brown the Meat: In a large skillet over medium heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is well browned. Drain excess fat. – Sauce Preparation: Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, basil, salt, black pepper, and chopped parsley. Simmer for about 1 hour, stirring occasionally. – Cook the Noodles: Meanwhile, bring a large pot of lightly salted water to a boil. Cook the lasagna noodles until al dente. Drain and rinse with cold water. – Cheese Mixture: In a mixing bowl, combine the ricotta cheese with the egg and some salt and pepper. Mix until well blended. – Layering: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the meat sauce. Arrange a single layer of noodles over the sauce. Spread a layer of the ricotta cheese mixture. Sprinkle with mozzarella and Parmesan cheeses. Repeat layers until all ingredients are used, ending with a top layer of sauce and cheese. – Bake: Cover with aluminum foil, but be sure to tent it slightly to prevent the cheese from sticking. Bake in the preheated oven for about 25 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and golden. – Rest and Serve: Allow the lasagna to rest for 15 minutes before slicing and serving. This helps to set the layers and makes it easier to serve.

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