Mrs. Regueiro's Plate: World's Best Lasagna

Tuesday, April 28, 2009

World's Best Lasagna

Want a certain someone to fall madly in love with you? Make them this lasagna. Looking to smooth things over with your girlfriend or sister? Cook 'em this lasagna. Want to bring about world peace and harmony? Serve this lasagna. To everyone. It's really that good, just ask my hungry husband.World's Best Lasagna
Adapted from

3/4 pound sweet Italian sausage*casings removed*
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed **added a couple extra because I love garlic**
1 (28 ounce) can crushed tomatoes *I used diced tomatoes*
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles **I used the entire box**
16 ounces ricotta cheese**Double this if you prefer a cheesier lasagna like me!*
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
*12 Pepperoni slices*
*1 pound grated Fontina cheese
*6 basil leaves, chiffoned
*2 oz pancetta, chopped
*1 tablespoon of Johnny's Garlic Spread & Seasoning **Best seasoning & garlic spread ever MADE!*

1. In a 7 quart Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. 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. **Using a hand blender, I mixed everything to combine well. It helped unify the sauce.*
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, basil, pancetta and 1/2 teaspoon salt.
6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish, *I have a huge lasagna pan. 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. Top with pepperoni slices. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
7. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
8. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Review: This dish freezes well, and I always end up with extra sauce that I use for pasta later on in the week. I have made this lasagna about 3 times already, and this was the best I have ever made it. It's so good that my own mom requested that I make it for her!
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