World’s Best Lasagna : Absolutely the BEST lasagna

Recipes Lasagna
Written by admindianiko
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Ingredients :

1/ 1 pound sweet Italian sausage

2/ ¾ pound lean ground beef

3/ ½ cup minced onion

4/ 2 cloves garlic, crushed

5/ 1 (28 ounce) can crushed tomatoes

6/ 2 (6 ounce) cans tomato paste

7/ 2 (6.5 ounce) cans canned tomato sauce

8/ ½ cup water

9/ 2 tablespoons white sugar

10/ 1 ½ teaspoons dried basil leaves

11/ ½ teaspoon fennel seeds

12/ 1 teaspoon Italian seasoning

13/ 1 ½ teaspoons salt, divided, or to taste

14/ ¼ teaspoon ground black pepper

15/ 4 tablespoons chopped fresh parsley

16/ 12 lasagna noodles

17/ 16 ounces ricotta cheese

18/ 1 egg

19/ ¾ pound mozzarella cheese, sliced

20/ ¾ cup grated Parmesan cheese



world’s best lasagna,Yummy…

Directions :


Step 1

In a Dutch broiler, cook frankfurter, ground meat, onion, and garlic over medium warm until well browned. Blend in smashed tomatoes, tomato glue, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian flavoring, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Stew, secured, for approximately 1 1/2 hours, blending occasionally.

Step 2

Bring a expansive pot of gently salted water to a bubble. Cook lasagna noodles in bubbling water for 8 to 10 minutes. Deplete noodles, and wash with cold water. In a blending bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Step 3

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


Step 4

To gather, spread 1 1/2 mugs of meat sauce within the foot of a 9×13-inch heating dish. Orchestrate 6 noodles longwise over meat sauce. Spread with one half of the ricotta cheese blend. Best with a third of mozzarella cheese cuts. Spoon 1 1/2 glasses meat sauce over mozzarella, and sprinkle with 1/4 container Parmesan cheese. Rehash layers, and beat with remaining mozzarella and Parmesan cheese. Cover with thwart: to avoid staying, either splash thwart with cooking splash, or make beyond any doubt the thwart does not touch the cheese.

Step 5

Heat in preheated stove for 25 minutes. Expel thwart, and prepare an extra 25 minutes. Cool for 15 minutes some time recently serving.


I am going to write mt first review ever on this board, and it is for this recipe. I am from the mother country Italy, and this is the closest recipe to ones like home I have found. If you want to try a real italian lasagna, this is the one. The sauce is the key and would be great on anything. I added more garlic, but that was it. My family and friends thought this was a old secret family recipe. It is now and they will never know.

Welcome to the world of delicious and healthy foods

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