Gordo's Best of the Best Lasagna

Gordo's Best of the Best Lasagna

8
Gordo's Grub 7

"This recipe is adapted from several of the better lasagna dishes previously submitted. To test it, I invited a couple who previously owned an Italian restaurant. They were very impressed. This lasagna dish will become a regular in our household. In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine."

Ingredients

2 h servings 534 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1308 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
  2. Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  4. Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
  5. Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
  6. Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.

Reviews

8

Outstanding! So easy to build and everyone loved it at Easter as an extra dish on the menu! Whenever I make recipes from this sight I ALWAYS make them as offered, then I can honestly review the ...

this is so great tasting. all the guest loved the flavor. I myself love sharp tasting cheese and this worked so nice in complementing the flavor of the sauce and ricotta cheese blend. thanks for...

I prepared Gordo's recipe today with a few small changes. Everyone loved my homemade lasagna, and of course I gave Gordo the credit for his recipe. I added mozzarella cheese after the layer of s...

Thank you for posting your recipe. I searched for one I felt most like our favorite restaurant serves. All our family agreed the flavor was tops.

I made this right by the recipe except for a bit less Italian seasoning (I don't care for it to be too strong). This was wonderful! My husband said it was the best he's ever had! I used Publi...

We loved this recipe! So good. I didn't have a 15oz can of tomato sauce, so I used a can of tomato paste and filled the diced tomato can with water. It was a delicious dinner and our guests lov...

hey Gordo this recipe is absolutely delishes luv luv luv it thanks so much for sharing it is my goto lasagna :)

we loved it.... great flavor !