Best Lasagna In the World!

I love eating Italian food and one of my favorite things to serve when having several friends and family over is Lasagna.

This hardy Italian dish is excellent for large gatherings because it makes serving the dish incredibly easy.

Your meats, carbs, and veggies all come together in this ooey-gooey deliciousness. This lasagna recipe claims to be the best in the world which is a pretty bold statement. The recipe comes from John Chandler via Allrecipes.

Be sure to try this recipe out to see if it really stands up the best in the world title.

Ingredients

• 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 granulated 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 (roughly 1 box)
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

1. Preaheat oven to 375° F.
2. Using a large pot or dutch oven, brown your sausage over medium heat. Once browned, add the ground beef, stirring constantly to prevent clumping (5-7 minutes). Add your onions, and garlic cooking both for about 2-3 minutes. Add the crusted tomatoes, tomato paste, tomato sauce, and water.
3. Season mix with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, on low temp covered, for 1 1/2 hours, stirring occasionallyto prevent the sauce from browning at bottom of pot or dutch oven.
4. Boil a large pot of water. Once boiling add plenty of salt to make water salty (salty like the sea). Add your lasagna noodles and cook acording to instructions on the box. Drain the noodles then spray one by one on a plate (be sure to spray each side). Set the noodles aside for now to cool to room temp.
5. Combine ricotta cheese with egg and remaining 2 tablespoons parsley along with 1/2 teaspoon salt. 
6. Assembly lasagna by pouring 1 cup of meat sauce in the bottom of a 9×13 baking dish. Arrange 6 lasagna noodles lengthwise over the meat sauce. Spread half of the riccota mixture, top with 1 cup of shredded mozzarella. Pour 1 1⁄2 cups meat sauce over layer of mozzarella, sprinkle with 1⁄4 cup parmesan cheese. Repeat this layering process until you are left with 1 cup of mozzarella cheese and 1⁄4 cup parmesan cheese as your last layer.
7. Cover lasagna with foil making sure foil does not cheese. Bake for 20-25 minutes covered, 20-25 minutes uncovered. Be sure to let lasanga rest at least 15 minutes before serving.

Recipe Source: John Chandler at Allrecipes

Photo Source: New York Times Recipes