Lasagne is an Italian classic that is loved across the world, especially in UK households. The layers of pasta sheets, and minced beef coming together with a creamy sauce, and cheese is a combination that just can't be beaten. And one incredible online recipe has given home cooks the ultimate guide on how to make the family favourite dish.
The recipe was submitted to All Recipes, by John Chandler, almost 20 years ago and remains one of the website's "top-performing recipes of all time". Those who have followed the "world's best" lasagne recipe have said themselves that it is "amazing" and comes out "absolutely perfect every time". In fact, it's so good that someone who dislikes lasagne will end up falling "in love" with it after taking a bite.
Ingredients for the World's Best Lasagne:
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 tincrushed tomatoes
- 2 tins canned tomato sauce
- 2 tins tomato paste
- 1/2 cup water
- 2 tablespoons white sugar
- 4 tablespoons chopped fresh parsley, divided
- 1 1/2 dried basil leaves
- 1 1/2 teaspoons salt, divided, or to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon ground black pepper
- 12 lasagne sheets
- 16 ounces ricotta cheese
- 1 egg
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Method:
Gather all your ingredients.
Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagne sheets in boiling water for 8 to 10 minutes. Drain lasagne sheets and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
Preheat the oven to 375F / 190C.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 sheets lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the 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 the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
Rest lasagne for 15 minutes before serving.
