BEST LASAGNA

This Lasagna Recipe is one of the best I’ve ever devoured in my entire life. I’ve been perfecting it for years, making little tweaks here and there until I thought it was worthy of the title, “Best Lasagna Recipe.” While I can’t say it’s the Best Lasagna recipe in the world (although the research to verify that statement sounds delightful), I can say it is the Best Lasagna I’ve ever made or tasted. I hope you agree!

The little changes I’ve made along the way make a world of difference from deciding between classic noodles to no-boil noodles, between Italian sausage and beef or just beef, from store bought meat sauce to the perfect homemade meat sauce, from ricotta or cottage cheese, to the ratio of all the ingredients.

BEST LASAGNA 

Course     :   Main Course
Cuisine     :   Italian
Prep Time :  30 minutes
Cook Time : 90 minutes

INGREDIENTS
Bolognese:

• 1 pound mild Italian sausage bulk or casings removed
• 1 pound lean ground beef
• 1 medium yellow onion chopped
• 1 carrot diced
• 1 stalk celery diced
• 1/4 teaspoon red pepper flakes
• 6-8 garlic cloves minced
• 1 28 oz. can crushed tomatoes
• 2 15 oz. cans tomato sauce
• 1/2 cup water
• 3 tablespoons tomato paste
• 1 tablespoon reduced sodium soy sauce
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1 1/2 tablespoons dried parsley or 1/4 cup fresh
• 1 tablespoon beef bouillon
• 1 tablespoon sugar more or less to taste
• 1 1/2 teaspoons balsamic vinegar
• 2 teaspoons dried oregano
• 1/2 tsp EACH dried thyme, salt, pepper
• 1 whole bay leaf

Cheese Filling:

• 3 cups whole milk ricotta cheese
• 1 cup sour cream
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1/4 teaspoon nutmeg
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese

Layers:

• 1 cup freshly grated Parmesan cheese
• 1 pound shredded mozzarella (4 cups)
• 15 classic lasagna noodles (NOT no-boil)

INSTRUCTIONS

• Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes.
• In a Dutch oven or large pot, brown ground beef, sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
• Add all remaining Bolognese ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 15-20 minutes, stirring occasionally, or until Bolognese is reduced but still saucy.
• While sauce is simmering, preheat oven to 350 degrees F. Add all of the Cheese Filling ingredients to a large bowl and mix until combined.
• To assemble, lightly grease a deep 9x13 pan. Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread with a third of the ricotta cheese mixture. Top with 1 cup mozzarella cheese followed by 1/4 cup Parmesan cheese. Repeat layers (meat, noodles, ricotta, mozzarella, parmesan) 2 more times for a total of 3 complete layers. To finish, top with remaining meat sauce, remaining mozzarella (1 cup) and remaining Parmesan cheese (1/4 cup). (Pan will be very full.) Tent lasagna with foil and secure tightly all around the edges.
• Place lasagna pan on a baking sheet and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Let stand 15 minutes before serving. Garnish with fresh parsley if desired.

NOTES :

• Italian Sausage. Italian Sausage comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you skip the Italian sausage, make sure you add some fennel to your meat sauce.
• Lean Ground Beef. Take care you are using (93/7) lean ground beef so that the sauce doesn’t end up greasy. You will also want to drain your meat of any excess grease after cooking.
• Mozzarella. I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna. I also prefer shredded mozzarella cheese over sliced because its so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.
• Parmesan. You don’t want to use the powdered or pre-shredded Parmesan cheese. Freshly grated Parmesan tastes far superior and melts much better.

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