This recipe was a big hit in my family! Lasagna is one of those dishes that takes a bit of time and love to prepare, but trust me, the payoff is worth it! Whether you’re making it for a family gathering or a cozy dinner at home, the layers of rich sauce, gooey cheese, and perfectly cooked pasta come together in a way that’s simply irresistible.

Original recipe from John Chandler

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Ingredients:

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion 
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6.5 ounce) cans canned tomato sauce
  • 2 (6 ounce) cans tomato paste
  • ½ cup water
  • 2 tablespoons white sugar
  • 4 tablespoons chopped fresh parsley, divided
  • 1 ½ teaspoons dried basil leaves
  • 1 ½ teaspoons salt, divided, or to taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon fennel seeds
  • ¼ teaspoon ground black pepper
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Instructions:

  1. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
  2. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
  3. 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.
  4. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
  5. Preheat the oven to 375 degrees F
  6. To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  7. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  8. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
  9. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
  10. Let rest for 15 minutes before serving.

Notes:

  • Prep Time 30 mins 
  • Cook Time 2 hrs 30 mins
  • Total Time 3 hrs 15 mins
  • Makes 12 servings