Try this Amazing Lasagna recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 large egg
- 1 pound lean ground beef
- 2 tablespoons white sugar
- 1/2 tsp salt
- 1/4 cup chopped fresh basil
- 1/8 teaspoon ground nutmeg
- 1/4 tsp ground black pepper
- 1/2 cup chicken broth
- 1 cup freshly grated parmesan cheese
- 1 pound sweet italian sausage
- 1 tsp fennel seeds
- 1 pound lasagna noodles
- 1 large white onion minced
- 5 cloves minced garlic
- 1 28 oz. can crushed tomatoes
- 2 6 oz. cans tomato paste
- 1 15 oz. can tomato sauce
- 1 tsp ground oregano
- 1/2 cup + 2 tablespoons chopped fresh parsley divided
- 30 ounces ricotta cheese
- 1 pound deli sliced mozzarella cheese
- Carbohydrate 40.8262459280155 g
- Cholesterol 249.22977957875 mg
- Fat 48.9698570457174 g
- Fiber 0.243282285355484 g
- Protein 58.058290709777 g
- Saturated Fat 19.7919806734239 g
- Serving Size 1 1 Serving (434g)
- Sodium 853.867453629819 mg
- Sugar 40.58296364266 g
- Trans Fat 3.85095867515712 g
- Calories 848 calories
Step-by-step
- In a large pot over medium heat, add in ground sausage and ground beef.
- Use a spoon to break up the meat into small pieces.
- Add in onion and garlic and cook until meat is well browned, stirring constantly.
- Stir in sugar, fresh basil, fennel, oregano,1/2 teaspoon salt, pepper, and 1/4 cup parsely.
- Pour in crushed tomatoes, tomato paste, tomgato sauce, and chicken broth.
- Stir well and bring to a simmer.
- Reduce heat to low and simmer 1-4 hours, stirring occasionally.
- Meanwhile, place lasagna noodles into the bottom of a pan.
- Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water.
- Let them soak for 30 minutes, then drain and discard water.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg.
- Refrigerate until ready to assemble lasagna.
- Preheat oven to 375 degrees.
- Lightly grease a deep 9x13 pan.
- To assemble, spread about 1 cup meat sauce in the bottom of the prepared pan.
- Place 4 noodles on top.
- Spread with 1/3 cup ricotta cheese mixture.
- Top with 1/4 mozzarella cheese slices.
- Spoon 1 1/2cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan cheese.
- Repeat layering two more times to create three complete layers.
- To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta.
- Top with remaining mozzarella and Parmesan cheese.
- Cover loosely with aluminum foil.
- Bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 25 minutes to allow cheese to brown.
- Serve hot.
Rushing the meat sauce is the fundamental error that ruins homemade lasagna, as a brief heating fails to break down connective tissues or meld the distinct flavors of beef, sweet Italian sausage, and crushed tomatoes into a cohesive base. When incorporating fresh aromatics like minced garlic and white onions alongside dried spices such as fennel seeds and oregano, sautéing them directly with the browning meats releases fat-soluble flavor compounds that water-based simmering alone cannot achieve. Allowing this heavily seasoned red sauce to simmer on low heat anywhere from one to four hours thickens the liquid naturally while concentrating the sugars from the tomatoes and the added white sugar.
Shifting from preserved ingredients to fresh produce requires deliberate adjustments in moisture management, particularly when substituting raw herbs for dried ones since fresh parsley and basil introduce higher water content into the sauce and the ricotta filling. Freshly grated parmesan cheese melts into the layers with a smoother consistency than pre-shredded varieties, which are typically coated in cellulose powder to prevent caking inside the bag. Combining the ricotta with a large egg and ground nutmeg stabilizes the dairy layer so it holds its structural integrity when sliced.
Assembling this heavy layered dish demands a deep 9x13-inch pan to contain the substantial volume of meat sauce, noodles, and melted cheeses without boiling over onto the oven floor. Covering the baking dish loosely with aluminum foil for the initial 25 minutes traps steam to soften the noodles completely before removing the barrier for another 25 minutes at 375 degrees Fahrenheit to achieve a deeply browned, bubbling mozzarella crust.
