It always shocks people when I give them a lasagna, then after they taste it and say “wow- that is the best lasagna I’ve ever had”, I say “Yeah, it’s the World’s Best Lasagna” at which point I can see them visibly shocked at my cockiness. I immediately have to follow up with ” No, I’m not bragging, even though it is that good, that’s the name of the recipe. It’s called “The World’s Best Lasagna”. With this, they visibly relax, but I can tell they still think I’m bragging- which I totally am.
Come on people! It’s lasagna, which is food for the gods. This is a meal that should be savored. It is decadently delicious and my family begs for it. I post a paper menu on the fridge every week, and they count down the days until we are having lasagna. It gives them something to look forward to- and that’s the basic definition of happiness isn’t it?
World’s Best Lasagna by John Chandler Allrecipes revised by Melanie Knight
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans canned tomato sauce
- 1/2 cup water
- 2 tbls white sugar
- 1 1/2 tsp dried basil leaves
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tsp salt (I use Himalayan sea salt in a grinder- so maybe 1/2 tsp)
- 1/4 tsp ground black pepper (I use fresh ground pepper)
- 4 tbls chopped fresh parsley (I never have fresh- so I use 2 tbls dried)
- 12 lasagna noodles (mine usually takes 9 and I used whole wheat)
- 16 oz ricotta cheese (I use small curd cottage cheese- yes I am a strange person)
- 1 egg
- 1/2 tsp salt
- 3/4 pound mozzarella cheese, sliced (I use 2-4 cups of shredded)
- 1/4 cup grated Parmesan cheese (no idea how much I use- I sprinkle until the layer gets a light covering)
- high quality parmesan- We top each persons slice of lasagna with shavings- makes us feel special
Preheat oven to 375 degrees F
Brown sausage, then ground beef in a frying pan over medium high heat. Remove from heat. Next sauté onions and garlic over medium heat. Stir in crushed tomatoes, tomato paste, tomato sauce, water and add the sausage and beef back in. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered while the noodles are boiling- maybe 10 minutes max.
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 (or cottage) with egg, remaining parsley, and 1/2 teaspoon salt.
To assemble, spread 2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with one half of the cottage cheese mixture. Top with a third of mozzarella cheese. Spoon 2cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. If think you’ll have leftover sauce- you can add another layer.
Bake in preheated oven for 50 minutes. Cool for 15 minutes before serving. Top each slice with shredded parmesan. Serve and enjoy. You can thank me later.