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World's Best Lasagna
John Chandler's legendary layered lasagna — a slow-simmered sausage-and-beef ragù between sheets of pasta and three cheeses. A little work, but worth every minute.
Serves 12Prep 30 minCook 150 minBeef
Containsdairy · egg · gluten
Inspired by a recipe from Allrecipes ↗
Protein 25%Carbs 28%Fat 47%
About 540 kcal a serve — 33 g protein, 38 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 12
Method
Build the meat sauce
1½ hr simmerIn a Dutch oven, brown the sausage, beef, onion and garlic. Stir in the crushed tomatoes, paste, tomato sauce and ½ cup water, then the sugar, basil, fennel, Italian seasoning, the salt, pepper and 2 tbsp parsley. Simmer, covered, about 1½ hours.
In the potBrown & simmer →
Boil the noodles
8–10 minCook the lasagna noodles in salted boiling water for 8–10 minutes, drain and rinse in cold water.
In the potBoil →
Mix the ricotta
FillingCombine the ricotta with the egg, the remaining 2 tbsp parsley and ½ tsp salt.
What goes inStir together →
Layer it up
190°CPreheat the oven to 190°C (375°F). Spread 1½ cups sauce in a 9×13 dish. Layer noodles, half the ricotta, a third of the mozzarella, sauce and parmesan; repeat, then finish with noodles, sauce, mozzarella and parmesan.
What goes inLayer ×2 →
Bake
50 min · 190°CCover with foil (don't let it touch the cheese) and bake 25 minutes. Uncover and bake 25 minutes more, until bubbling and golden. Rest 15 minutes before slicing.
Worth the waitLet it rest 15 minutes so the layers set, then serve with garlic bread and a green salad.
Estimated per serve
540 kcal · 33 g protein · 38 g carbs · 28 g fatestimates, within ~10%
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