Best Lasagna

Yield: 9 servings
Community Recipe from


  • 1 pound(s) sweet Italian sausage
  • 1 pound(s) ground beef
  • 1/2 cup(s) onion minced
  • 2 clove(s) garlic crushed
  • (1) 28 oz can(s) crushed tomatoes
  • (2) 6 oz. can(s) tomato paste
  • (1) 12 oz. can(s) tomato sauce
  • 1/2 cup(s) water
  • 2 tablespoon(s) sugar
  • 1 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) Fennel seeds
  • 1 tablespoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 teaspoon(s) Italian seasoning
  • 6 piece(s) Lasagna noodles cooked
  • 16 ounce(s) ricotta cheese
  • 1 whole(s) egg
  • 3/4 pound(s) mozzarella cheese grated
  • 3/4 cup(s) parmesan cheese grated


  1. Cook sausage, beef, onion and garlic in large skillet. Stir in crushed tomatoes, paste, sauce & water. Season with sugar, fennel, Italian seasoning, salt, pepper, and parsley. Simmer 30 minutes. Blend Ricotta, egg and basil in small bowl. Preheat oven to 375º. Assembly: spread a layer of sauce in 9 x 13 baking dish, layer noodles, ricotta mixture, mozzarella, sauce, repeat. Cover with non-stick foil and bake for 25 mins. Remove foil and bake an additional 25 mins.
December 2012

This recipe is a personal recipe added by Jennabella and has not been tested or endorsed by MyRecipes.

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