| INGREDIENTS | ||
|---|---|---|
| https://allrecipes.com | tasteofhome.com | delish.com |
| Meat | ||
| 1 lb sweet Italian sausage | 1 1/4 lbs Italian sausage | |
| 3/4 lb lean ground beef | 3/4 lb ground beef | 2 lb. ground beef |
| 1/2 cup minced onion | 1 medium onion, diced | |
| 2 cloves garlic, crushed | 3 garlic cloves, minced | 4 cloves garlic, minced |
| 1 tsp. dried oregano | ||
| Sauce | ||
| 28 oz can crushed tomatoes | 42 oz canned crushed tomatoes | 2 (24 oz) jars marinara |
| 2 6 oz cans tomato paste | 2 6 oz cans tomato paste | |
| 2 6.5 oz cans canned tomato sauce | ||
| 1/2 cup water | 2/3 cup water | 1/2 tsp sugar |
| Seasoning | ||
| 2 tbsp white sugar | 2 to 3 tbsp sugar | |
| 1 1/2 tsp dried basil leaves | 2 tsp dried basil | |
| 1/2 tsp fennel seeds | 3/4 tsp fennel seed | |
| 1 tsp Italian seasoning | ||
| 1 tsp salt | 1/2 tsp salt | Kosher salt |
| 1/4 tsp ground black pepper | 1/4 tsp course ground pepper | black pepper |
| 2 tbsp fresh chopped parsley | 2 tbsp fresh chopped parsley | 1/4 cup fresh chopped parsley |
| Ricotta or Cottage Cheese Mixture | ||
| https://allrecipes.com | tasteofhome.com | delish.com |
| 16 oz whole milk ricotta cheese | 15 oz carton ricotta cheese | 16 oz. cottage cheese |
| 1 egg | 1 large egg lightly beaten | 1 large egg |
| 1/2 tsp salt | 1/4 tsp salt | Kosher salt |
| pepper | ||
| 2 tbsp parsley | 1/4 cup parsley | |
| cinnamon | ||
| Cheese | ||
| 3/4 lb mozzarella cheese, sliced | 4 cups shredded part-skim mozzarella cheese | |
| 3/4 cup grated Parmesan cheese | 3/4 cup grated Parmesan cheese | 1/2 cup Parmesan |
| Noodles | ||
| 12 lasagna noodles | 9 lasagna noodles | 9 (or 12) lasagna noodles |
| cold water | ||
| DIRECTIONS | ||
| https://allrecipes.com | tasteofhome.com | delish.com |
| Meat Sauce | ||
| brown sausage, beef, onion and garlic | brown sausage, beef and onion 8-10 min, add garlic, cook 1 min | brown beef |
| drain beef | drain beef | drain beef |
| add garlic, oregano, salt and pepper | ||
| add tomatoes, tomato paste, tomato sauce and water | add tomatoes, tomato paste and water | add marinara |
| season wi sugar, basil, fennel seeds, Italian seasoning, 1 tsp salt and pepper and 2 tbsp parsley | season wi sugar, basil, fennel, 1/2 tsp salt and pepper, 3 tbsp parsley | add sugar |
| simmer, covered about 1 1/2 hrs, stirring occasionally | simmer uncovered 30 minutes, stirring occasionally | stir until warmed through |
| Ricotta or Cottage Cheese | ||
| in a mixing bowl combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt | in a small bowl mix ricotta, egg, 1/4 cup parsley and 1/4 tsp salt | in a mixing bowl, combine ricotta, 1/4 cup Parmesan, parsley, salt, pepper and cinnamon |
| boil noodles | cook noodles | cook noodles 2 min less than instructions call for |
| rinse in cold water to prevent sticking | grated cheddar cheese | |
| Assemble | ||
| https://allrecipes.com | tasteofhome.com | delish.com |
| in a 9"x13" baking dish spread | in an ungreased 9"x13" baking dish spread | in a large casserole dish spread |
| 1 1/2 cups of meat sauce | 2 cups meat suace | 1/4 of the meat sauce |
| layer with noodles, 1/2 the ricotta mixture, 1/3 of the mozzarella cheese slices, 1 1/2 cups meat sauce, 1/4 cup Parmesan | layer with noodles, 1/3 of the ricotta, mixture, 1 cup mozzarella, 2 tbsp Parmesan and 2 cups meat sauce | layer with noodles, ricotta, mozzarella and 1/4 of the meat sauce |
| repeat layer | repeat layer | 3 layers (or 4) |
| top wi noodles, mozzarella and Parmesan | top wi noodles, remaining meat sauce and cheeses | top wi noodles, remaining meat sauce and cheddar cheese |
| Bake | ||
| preheat oven to 375° | preheat oven to 375° | preheat oven to 375° |
| cover with foil tent | cover with foil tent | tent with foil |
| bake for 20 min | bake 20 min | bake for 15 minutes |
| remove foil | uncover | untent |
| bake another 25 min | bake another 25 min | raise temp to 400°, bake anther 18 to 20 min |
| cool for 15 min | let stand 15 min | garnish with parsley and serve |
https://www.allrecipes.com/recipe/23600/worlds-best-lasagna
https://www.tasteofhome.com/recipes/best-lasagna/
https://www.delish.com/cooking/recipe-ideas/recipes/a51337/classic-lasagna-recipe/
delish.com: We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. Use our best homemade spaghetti sauce—it'll NEVER let you down. Regardless of the route you go, make sure to follow these tips.
DON'T OVERCOOK YOUR NOODLES: Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. Make sure to cook them until they're very al dente; they're ready typically two minutes before the amount of time on the box.
OIL 'EM UP: While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool.
DRAIN BEEF: Sometimes we're a little lasagna and skip this step when making a meat sauce and we always regret it—the sauce tastes so greasy! Draining the fat from the skillet is a must for your lasagna layers, which will already have a lot of fat from cheese.
SEASON YOUR RICOTTA MIXTURE: My Italian grandmother always added a secret ingredient to her lasagna: cinnamon. The ricotta mixture always gets overlooked aricottand, therefore, tastes kinda bland. Make sure to season it generously with salt and pepper—Parm, too!
DON'T OVER BAKE: Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let it sit for like 15 minutes. When you over bake the pasta you run the risk of the noodles drying out and getting too crispy.
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