Recipe Background
Picture a great lasagna in your mind. Now picture a better one. Now picture the perfect lasagna. That's the lasagna we're talking about here: The Best Lasagna Ever. Layers of tender noodles sandwiched between tangy, creamy cheese (with even more melty cheese for good measure) and a Bolognese that will knock your socks off. Seriously, this savory, scrumptious sauce has a slow-cooked taste without needing 8 hours on the stove; it's as rich and bright and sweet as you can imagine. In fact, the Best Lasagna Ever might feel like a product of your imagination. But once you realize it is oh-so-real... mmm, the good times have just begun!
Picture a great lasagna in your mind. Now picture a better one. Now picture the perfect lasagna. That's the lasagna we're talking about here: The Best Lasagna Ever. Layers of tender noodles sandwiched between tangy, creamy cheese (with even more melty cheese for good measure) and a Bolognese that will knock your socks off. Seriously, this savory, scrumptious sauce has a slow-cooked taste without needing 8 hours on the stove; it's as rich and bright and sweet as you can imagine. In fact, the Best Lasagna Ever might feel like a product of your imagination. But once you realize it is oh-so-real... mmm, the good times have just begun!
Ingredients
For the noodles:
- 15 lasagna noodles not no-boil
For the Bolognese:
- 1 pound mild Italian sausage bulk or casings removed
- 1 pound lean ground beef
- 1 medium yellow onion chopped
- 1 carrot diced
- 1 stalk celery diced
- 1/4 teaspoon red pepper flakes
- 6-8 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans tomato sauce
- 1/2 cup water
- 3 tablespoons tomato paste
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup fresh basil chopped, or 1 tablespoon dried basil
- 1 1/2 tablespoons dried parsley
- 1 tablespoon beef bouillon
- 1 tablespoon sugar more or less to taste
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
For the cheese filling:
- 3 cups whole milk ricotta cheese
- 1 cup sour cream
- 1/4 cup fresh basil chopped, or 1 tablespoon dried basil
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 cup parmesan cheese freshly grated
For the layers:
- 1 pound mozzarella shredded
- 1 cup parmesan cheese freshly grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a deep 9x13-inch pan.
- In the bottom of a long pan, place the lasagna noodles.
- Pour hot tap water over the noodles until they are fully submerged, allowing them to soak for at least 30 minutes. Remember to agitate them occasionally so they do not stick together.
- In a Dutch oven over medium heat, add the sausage, the beef, the onion, the carrots, and the celery.
- Cook until the beef and sausage have browned, about 5-7 minutes.
- Add the red pepper flakes and the garlic and cook until fragrant, about 30 seconds.
- Drain the grease from the Dutch oven.
- Add the crushed tomatoes, the tomato sauce, the water, the tomato paste, the soy sauce, 1/4 cup of the fresh basil, the parsley, the bouillon, the sugar, the vinegar, the oregano, the thyme, the salt, the pepper, and the bay leaf to the Dutch oven.
- Cover the Dutch oven and bring the mixture to a boil.
- Remove the lid and reduce the heat to low, simmering gently and stirring occasionally until the sauce is reduced but still saucy, about 15-20 minutes.
- Add the ricotta, the sour cream, the remaining basil, the nutmeg, the eggs, and 1/2 cup of the parmesan to a bowl, mixing until combined.
- In the bottom of the prepared pan, spread 1 1/2 cups of the meat sauce.
- Place 4 of the noodles lengthwise over the sauce layer, using part of a 5th noodle to cover.
- Spread the noodle layer with 1/3 of the ricotta cheese mixture.
- Top the ricotta mixture with 1 cup of the mozzarella and 1/4 cup of the parmesan.
- Repeat the layers two more times, starting with the meat sauce and ending with the parmesan.
- Top the lasagna with the remaining meat sauce, the remaining mozzarella, and the remaining parmesan.
- Tent the lasagna with foil and place the pan on a baking sheet.
- Bake for 30 minutes.
- Remove the foil and bake until hot and bubbly, about 30 minutes.
- Let stand for 15 minutes.
- Serve.
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