Kim's Lasagna

Kim's Lasagna

16 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    2 h 25 m
bbypookins
Recipe by  bbypookins

“After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I'll probably never stop tweaking it!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch pan

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Directions

  1. Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
  2. Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
  3. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  6. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

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Reviews (16)

Rate This Recipe
Kristen
6

Kristen

I followed this recipe exactly and made it for Father's Day dinner. Everyone said it was the best they've ever had! It's even better this afternoon for lunch.

Leesgirl
5

Leesgirl

I prepared exactly (except for the fennel seeds....none on hand). This IS the best lasagna I have ever made and will be the only way I make it from now on. I was skeptical with putting the noodles in hot water but it turned out awesome...YUMMY and thank u for sharing

allison
3

allison

This tastes so good! Maybe it was the brand of crushed tomatoes I used, but I had to add about 1.5 cups water to make the sauce loose enough to simmer. I also had a lot of sauce left over - I don't use a deep-dish pan. The sauce tastes great though and I'll be saving the rest for another meal. I really liked the tip about soaking the noodles rather than boiling them - worked great! Highly recommend!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 594 cal
  • 30%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 41.2 g
  • 82%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 1898 mg
  • 76%

Based on a 2,000 calorie diet

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