The World’s Best Homemade Lasagna: A Classic Italian Delight
There’s something undeniably comforting about a hearty, homemade lasagna that fills your kitchen with the aroma of bubbling cheese and rich tomato sauce. A labor of love, creating the best homemade lasagna requires time and effort, but the end result is a dish that is worth every minute of preparation.
At the heart of a great lasagna is the sauce. A robust, homemade Bolognese sauce sets the foundation for layers of flavor. Slow-cooked with a medley of aromatic herbs, garlic, onions, and tomatoes, the sauce becomes a velvety and savory base that infuses each bite of lasagna with a burst of Italian authenticity.
Now, let’s talk about the cheese. A combination of ricotta, mozzarella, and Parmesan is the trifecta that creates a creamy and gooey cheese layer. The ricotta, seasoned with herbs and a touch of salt, lends a velvety texture, while the mozzarella adds that stretchy, melty goodness. Parmesan, with its nutty and sharp flavor, adds depth and complexity to the overall taste.
Assembling the lasagna is an art in itself. Layer by layer, the sauce, pasta, and cheese come together to create a harmonious symphony of flavors. Each layer is generously spread with the sauce, followed by a sprinkling of cheese, creating a mouthwatering mosaic of savory goodness.
The final touch is the baking process. Covered with foil to ensure the pasta cooks evenly and retains its moisture, the lasagna is baked until the cheese is golden and bubbling. The anticipation builds as the aroma wafts through the kitchen, making your taste buds tingle with delight.
When the lasagna is ready, allow it to rest for a few minutes before cutting into it. This allows the layers to settle and ensures a clean slice. Serve a generous portion with a side of garlic bread and a fresh salad for a complete Italian feast that will leave your loved ones asking for seconds. Enjoy!
World’s Best Lasagna
- 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 ounce cans tomato paste
- 2 6.5 ounce cans canned tomato sauce
- ½ cup red wine
- 2 tablespoons white sugar
- 1 ½ teaspoons dried basil leaves
- ½ teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt divided, or to taste
- ¼ teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- ¾ pound mozzarella cheese sliced
- ¾ 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 wine. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon 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 9×13-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.