Recipes

Best Lasagna

Everybody needs that old standby recipe for great-tasting lasagna. Let this be yours. You’ll fall in love with this Italian staple over and over again. We promise!
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Course Pasta
Cuisine Continental

Servings 8 servings
Calories 5600.65 kcal

Ingredients

  

  • 1 package lasagna
  • 3/4 pound(s) ground beef, 85% lean
  • 1/4 pound(s) ground pork
  • 1 pound(s) sausage, Italian, sliced thinly
  • 2 cup(s) sliced white mushrooms
  • 1 cup(s) onions, chopped
  • 6 garlic cloves, raw, minced
  • 2 teaspoon(s) sugar, granulated
  • 1 tablespoon(s) salt, table
  • 1 teaspoon(s) spices, basil, dried
  • 1/2 teaspoon(s) fennel seeds
  • 1/4 teaspoon(s) spices, pepper, black
  • 2 teaspoon(s) eggs, lightly beaten
  • 4 cup(s) cheese, ricotta, whole milk
  • 2 tablespoon(s) spices, parsley, dried
  • 1 cup(s) black olives, sliced
  • 4 cup(s) cheese, mozzarella, whole milk
  • 1 cup(s) cheese, parmesan, grated
  • 4 cup(s) tomatoes, crushed
  • 2 cans tomato paste
  • 1/4 cup(s) extra virgin olive oil
  • 6 cloves garlic, halved
  • 1 teaspoon(s) garlic, chopped, in juice from jar
  • 1 shallot, diced
  • 2 tablespoon(s) spices, oregano, dried
  • 4 tablespoon(s) italian seasoning
  • 1 teaspoon(s) spices, basil, dried
  • 1 tablespoon(s) sugars, granulated

Instructions

 

  • Prepare lasagna according to package directions.
  • Drain and set aside.
  • Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise or set aside.
  • Brown the ground beef and ground pork in a skillet, drain off and discard fat.
  • Add onion and garlic to the ground meat, stir and cook another 5 minutes.
  • Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
  • While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
  • Preheat oven to 375 degrees.
  • Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
  • In the baking dish, spoon in a layer of 1/3 of the meat sauce.
  • Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
  • Then layer 1/3 of the Ricotta mixture.
  • Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
  • Then layer 1/3 of the sliced mushrooms.
  • Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
  • Then continue to repeat the layering until all of the ingredients are layered.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
  • Remove foil and bake, uncovered, another 25 minutes.
  • Remove from oven and allow sitting and resting 10 minutes before cutting.
  • FOR THE MARINARA SAUCE Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
  • Add the extra-virgin olive oil to the pot.
  • Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
  • Dice the shallot, and dump that into the pot.
  • Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
  • Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  • Remove from heat and give it one last stir.
  • Serve over spaghetti, ravioli, pasta or use for chicken Parmesan, veal Parmesan, or anything that calls for a Marinara sauce.
  • Ready in 1 hour 45 min prep.

Nutrition

Calories: 5600.65kcalCarbohydrates: 299.55gProtein: 370.01gFat: 334.83gSaturated Fat: 178.97gCholesterol: 1559.65mgSodium: 14370.12mgFiber: 67.12gSugar: 109.13g

Keyword Beef, Dinner Parties, Lasagna, Pork, Tomato, Vegetables
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