Week 7 | Recipe 7: World’s Best Lasagna

Week 7 | Recipe 7: World’s Best Lasagna

So… hubs had surgery- his 8th to be exact and there is already talk of doing a 9th soon by the surgeon. Whoa! We’ve been here before, we’ve done this all before, I feel like we know the entire staff in the ICU + Recovery ward, that’s the truth. We are so grateful for such an amazing hospital staff and for such an awesome surgeon- who has had a “no-shit” attitude from the start.
Despite this being our 8th go around, there’s still a lot that comes along with it and I was trying to find a way to help with the stress level when Jeff got home- ie: food! How after working a long day, could I make it easier on everyone? Make a big meal, eat it for days. Deal.

This recipe came from a recipe book I made for the animal hospital a work at! There was some serious recipe stalking happening, and after all that hard work, out came an epic recipe book! In that book- was this recipe from a colleague.

Legitimately, I wouldn’t change a thing.
Just enjoy it, for a long time, and thank me later.

World’s Best Lasagna

Prep time: 30 minutes
Cook time: 2 hrs + 30 minutes
Total time: 3 + hours
{NOTE: the sauce is worth the wait, be patient and do the dishes/laundry while you wait… or read a book!}


  • 1 lb. sweet italian sausage
  • 3/4 lb. lean ground beef
  • 1/2 c. minced onion
  • 2 cloves garlic, crushed
  • 1 (28 oz) can crushed tomatoes
  • 2 (6 oz) cans tomato paste
  • 2 (6.5 oz) cans canned tomato sauce
  • 1/2 c. water
  • 2 Tbs white sugar
  • 1 + 1/2 tsp dried basil leaves
  • 1/2 tsp fennel seeds
  • 1 tsp italian seasoning (I used my home-made version, here)
  • 1 Tbs salt
  • 1/4 tsp ground black pepper
  • 4 Tbs chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 lb. mozzarella cheese, sliced
  • 3/4 c. grated parmesan cheese


  1. In a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper and 2 tablespoons parsley. Simmer, covered, for about 1 + 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, the remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375’F  (190’C).
  4. To assemble, spread 1 + 1/2 cups of meat sauce in the bottom of a 9 x 13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one-half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 + 1/2 cups of meat sauce over the mozzarella, and sprinkle with 1/4 cup parmesan cheese. Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

*Just eat it! 😀
So delcious!



Just enjoy this- no really- just enjoy the awesome!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s