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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a deep 9×13-inch pan.
Step 3 –In the bottom of a long pan, place the lasagna noodles.
Step 4 –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.
Step 5 –In a Dutch oven over medium heat, add the sausage, the beef, the onion, the carrots, and the celery.
Step 6 –Cook until the beef and sausage have browned, about 5-7 minutes.
Step 7 –Add the red pepper flakes and the garlic and cook until fragrant, about 30 seconds.
Step 8 –Drain the grease from the Dutch oven.
Step 9 –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.
Step 10 –Cover the Dutch oven and bring the mixture to a boil.
Step 11 –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.
Step 12 –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.
Step 13 –In the bottom of the prepared pan, spread 1 1/2 cups of the meat sauce.
Step 14 –Place 4 of the noodles lengthwise over the sauce layer, using part of a 5th noodle to cover.
Step 15 –Spread the noodle layer with 1/3 of the ricotta cheese mixture.
Step 16 –Top the ricotta mixture with 1 cup of the mozzarella and 1/4 cup of the parmesan.
Step 17 –Repeat the layers two more times, starting with the meat sauce and ending with the parmesan.
Step 18 –Top the lasagna with the remaining meat sauce, the remaining mozzarella, and the remaining parmesan.
Step 19 –Tent the lasagna with foil and place the pan on a baking sheet.
Step 20 –Bake for 30 minutes.
Step 21 –Remove the foil and bake until hot and bubbly, about 30 minutes.
Step 22 –Let stand for 15 minutes.
Step 23 –Serve.
