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Absolute Best Ever Lasagna - The ultimate lasagna! Three layers of deliciously rich, luscious meat sauce, creamy cheesy ricotta and perfectly cooked noodles. With a trick to getting a perfect portion cut every time. 
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4.13 from 8 votes

Absolute Best Ever Lasagna

The ultimate lasagna recipe! Three layers of deliciously rich, luscious meat sauce, creamy cheesy ricotta, and perfectly cooked noodles. With a trick to getting a perfect portion cut every time. 
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Dinner, Entree, Main Course
Cuisine: Italian
Keyword: best lasagna, classic lasagna, italian dinner, italian lasagna, lasagna, lasagna recipe, pasta
Servings: 12
Calories: 741kcal
Author: DSTR

Ingredients

Meat Sauce

  • 1 lb ground round
  • 2 lbs hot Italian sausage, ground
  • 3 oz pepperoni, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1 1/2 teaspoons fennel, ground
  • 2 28oz cans crushed tomatoes (San Marzano, if possible)
  • 1 6oz can tomato paste
  • 2 teaspoons sugar
  • 2 teaspoons dried basil
  • 2 dried bay leaves
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup red wine
  • 8 oz fresh mushrooms, sliced

Lasagna

  • 16 oz lasagna noodles
  • 15 oz ricotta cheese, room temperature
  • 1 large egg, slightly beaten
  • 1 cup Parmesan, grated
  • 16 oz mozzarella cheese, shredded

Instructions

  • In a large dutch oven or heavy-bottomed pot over medium-high heat, brown the ground round and hot Italian sausage. Drain excess fat, add the pepperoni and cook about 1 minute.
  • Add the onion, garlic, parsley, and fennel. Cook about 10 minutes, stirring frequently.
  • Add the crushed tomatoes, tomato paste, sugar, basil, bay leaves, oregano, salt, and pepper. Bring to a boil, add the wine.
  • Reduce the heat and simmer for 1 hour. Add the mushrooms and simmer another 30 minutes. (if doubling the recipe, simmer longer) 
  • Preheat the oven to 350F degrees.
  • Boil the lasagna noodles according to the package instructions, drain and set aside.
  • In a medium-size bowl mix the ricotta, egg, and parmesan.
  • Spread  1 1/2 cups of the meat sauce evenly in the bottom of a 13x9x2 baking pan.
  • Layer 1/3 of the noodles over the sauce horizontally. Spread 2 cups of sauce over the noodles; 1/3 of the ricotta mixture and 1/3 of the mozzarella. Repeat with the second layer of noodles placing them vertically. Repeat a third time laying the noodles horizontally.
  • Bake for 1 -1 1/2 hours. Remove from the oven to a wire rack and let it sit for about 20-30 minutes before slicing.

Notes

*You probably won't use all the lasagna noodles from the 16oz box.
The original recipe uses 1/2 the ricotta mixture on the first layer and the remaining 1/2 on the second layer. Then top (final layer) with just noodles, meat sauce, and remaining mozzarella. 
I use 1/3 of the ricotta on each layer.

Nutrition

Calories: 741kcal | Carbohydrates: 34g | Protein: 42g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 160mg | Sodium: 1400mg | Potassium: 610mg | Fiber: 2g | Sugar: 3g | Vitamin A: 718IU | Vitamin C: 6mg | Calcium: 404mg | Iron: 3mg