Worlds best Lasagna Recipe?

World's Best Lasagna!!!

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

This is how I make mine - it's a combination of several recipes I found and it turned out great. My family loves it. My husband even says that it beats the lasagna from the local Italian place.

Key is a homemade sauce. Here is the recipe I use. I usually double it, because I like to use quite a bit on the lasagna

1 (28 ounce) can crushed tomatoes

2 (8 ounce) cans tomato sauce

1 (6 ounce) can tomato paste

3 cloves garlic, minced

1 tablespoon white sugar

2 tablespoons red wine vinegar

2 teaspoons dried oregano

1 pinch crushed red pepper flakes

In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.

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Here is how I assemble my lasagna.

I brown 1 lb of italian sausage and 1 lb of ground beef saute with some garlic.

Saute green pepper, onions, and mushrooms in oil with garlic too. Mix all together.

Mix 15 oz. or 16 oz. container of ricotta with a cup of grated parmesan, 2 eggs and some cracked black pepper.

Layer sauce on the bottom of pan, put layer of cooked noodles, layer of sauce, meat mixture, shredded italian cheeses (I use mozzarella, provolone, romano and parmesan) - repeat the above. Have at least 3 layers. End with a layer of sauce, meat mixture, and remaining shredded italian cheeses.

Cover with foil, make sure that it doesn't touch the cheese

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Bake in preheated 375 oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Classic Cheese Lasagna

http://www.kraftfoods.com/kf/recipes/classic-chees...

Simple Sausage Lasagna

http://www.tasteofhome.com/Recipes/Simple-Sausage-...

This is my lasagna recipe, it's not fancy but it's fairly quick and easy and all my friends love it. One of my friends serves it every time she has company.

Fry 1-1 1/2 lbs Ground beef with Lawry's seasoning salt and diced onions to taste and drain. Add a jar of your favorite spaghetti sauce (I like Classico 4 cheese), 3/4 - a full large container of small curd cottage cheese and mix. Add some shredded Mozzarella to thicken the mixture (so it won't be runny when serving) then layer mixture, more cheese, noodles and repeat. Bake at 350 for 30-1hr (certain brands of cheese take longer to melt) or until browned to your liking. I personally fore go the Ricotta because I don't like the consistency, but I'm sure it will work just fine with it layered under the noodles. Also feel free to add seasoning to your liking oregano, bay leaves, etc. Best of Luck.

A while back, maybe even a year ago now, someone else was looking for a Woman's World Lasagna recipe. Here's hoping that the one I found for her is the same one you're looking for. SAUSAGE AND MUSHROOM LASAGNA from "Woman's World" magazine, January 24, 2006. 12 lasagna noodles 2 (15 ounce) containers ricotta cheese 2 eggs 1/2 cup parmesan cheese, grated 1/4 teaspoon nutmeg 1 tablespoon olive oil 1 1/2 lbs Italian sausages, casings removed 1 (10 ounce) packages mushrooms, sliced 1 small onion, halved, sliced 1 (26 ounce) jar sausage marinara sauce 1 (8 ounce) package mozzarella cheese, shredded Cook noodles according to package directions; drain. Combine ricotta, eggs, Parmesan, and nutmeg in a bowl. Spray 13x9-inch baking dish with cooking spray. Preheat oven to 375 degrees. Place oil in a skillet and heat over medium heat. Add sausage. Cook for 3-4 minutes. Add mushrooms and onion. Cook about 10 minutes or until sausage is not pink. Remove from heat. Spread 1/4 cup sauce in think layer over bottom of baking dish. Top with noodles, each overlapping. Drop half of ricotta mixture by spoonfuls over noodles; spread. Top with half of sausage mixture; sprinkle with 1 cup mozzarella. Spread with 1 cup sauce. Repeat with 4 noodles, remaining ricotta and sausage mixture, 3/4 cup mozzarella cheese and 3/4 cup sauce. Top with remaining noodles, sauce, and mozzarella. Cover dish with foil and bake 30 minutes. Uncover and bake until light brown and bubbly. Let stand 10-15 minutes.

This is a wonderful wonderful recipe that I've made three times. It takes about 4 hours to make and is worth every minute.

www.guardian.co.uk/lifeandstyle/2008/nov/29/hugh-fearnley-whittingstall-pasta-sauces

lasagna roll ups (or manicotti)

2 28-ounce cans diced tomatoes (in juice)

2 tablespoons extra-virgin olive oil

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

1/4-1/2 teaspoon hot red pepper flakes , optional

1/2 teaspoon table salt

2 tablespoons chopped fresh basil

Cheese Filling and Pasta

3 cups part-skim ricotta cheese (see note above)

4 ounces grated Parmesan cheese (about 2 cups)

8 ounces shredded mozzarella cheese (about 2 cups)

2 large eggs , lightly beaten

1/2 teaspoon table salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil

16 no-boil lasagna noodles (see note above)

16 slices thinly sliced prosciutto

1. For the sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Process 1 can tomatoes with their juice in food processor until coarsely chopped with 1/4-inch pieces visible, 3 or 4 pulses. Transfer tomatoes to medium bowl. Repeat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

4. To assemble: Pour 1 inch boiling water in 13 by 9-inch broiler-safe baking dish, then add noodles 1 at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Arrange 1 slice of prosciutto on each noodle. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom 3/4 of each noodle on top of prosciutto (with short side facing you), leaving top 1/4 of noodle uncovered. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove manicotti and adjust oven rack to highest position (about 6 inches from heating element) and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.