World's Best Lasagne

    3 hours

    It takes a little work but it's worth it. You could use instant lasagne sheets to cut down on a little prep time.

    12359 people made this

    Serves: 12 

    • 450g Italian pork sausages
    • 350g lean beef mince
    • 1 small onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 800g can crushed tomatoes
    • 375g tomato paste
    • 410g tomato passata
    • ½ cup (125ml) water
    • 1 tablespoon caster sugar
    • 1 ½ teaspoons dried Italian basil
    • ½ teaspoon fennel seeds
    • 1 teaspoon Italian herbs
    • 2 teaspoons salt
    • ¼ teaspoon ground black pepper
    • 4 tablespoons chopped fresh parsley
    • 12 lasagne sheets
    • 500g ricotta cheese
    • 1 egg
    • ½ teaspoon salt
    • 350g mozzarella cheese, sliced
    • ¾ cup grated parmesan cheese

    Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr 

    1. Remove sausage meat from casings and, in a large heavy based saucepan, cook the sausage meat, the mince, onion and garlic over a medium heat until meat is well browned. Stir in crushed tomatoes, tomato paste, passata and water. Season with sugar, basil, fennel seeds, Italian herbs, salt, pepper and half the chopped parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
    2. Bring a large pot of lightly salted water to a boil. When boiling, cook the lasagna sheets for 8 to 10 minutes, until al dente, then drain and rinse in cold water.
    3. In a mixing bowl, combine ricotta, egg, remaining parsley and 1/2 teaspoon salt.
    4. Heat oven to 190 degrees C.
    5. To assemble, spread 1 ½ cups of meat sauce in the bottom of a deep, greased 23 x 33cm baking dish. Arrange 6 lasagne sheets lengthwise over meat sauce and spread with half of the ricotta mixture. Top with a third of the mozzarella slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Repeat layers, finishing with mozzarella and parmesan cheese and cover with foil. To prevent foil from sticking, either spray it with cooking spray, or make sure the foil does not touch the cheese.
    6. Bake for 25 minutes, then remove foil, and bake an extra 25 minutes, or until the cheese is golden-brown. Allow to cool for 15 minutes before serving.

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    Reviews in English (11557)


    Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking. Have made for company too, and always get RAVES on it's authenticity. Great, winter comfort food and feeds a lot of people. Another tip for lasagna makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven. I learned this from a caterer - try it!  -  09 Nov 2006  (Review from Allrecipes US | Canada)


    I made this recipe using some tips and tricks from previous reviewers and from my experience having worked in an italian restaurant. This recipe does not have to be as time intensive as is recommended in the instructions. As another reviewer noted, it is not necessary to cook the noodles--just soak them in hot water while you are cooking the rest of the ingredients. You also do not need to cook the sauce. Sounds bizarre, but it's true. If you make the lasagna ahead and leave it in the fridge overnight, the flavors blend perfectly, no cooking required. For a chunkier tomato sauce, I subbed 1/2 of the crushed tomatoes with diced italian-flavored tomatoes. I layered everything in this order: sauce-noodles-ricotta mixture-sauce-meat-shredded mozzerella...i did 3 layers like this and then finished with a layer of noodles, sauce and shredded mozzerella and a generous sprinkling of parmesean on top. Following this method, I had the whole thing put together and in the fridge in less than an hour. It sat overnight and my husband had it in the oven when I got home from work. Fantastic recipe!  -  30 Nov 2006  (Review from Allrecipes US | Canada)


    WOW! This really is World's Best Lasagna! From reading all the reviews, I made these changes: Added an additional 1/2 pound of ground meat, omitted the salt, doubled the onions, all the spices, the parsley, canned tomatoes, paste, and sauce. I also doubled the filling ingredients and made three layers instead of two. Everyone raved about the lasagna and I have sauce left over for another use. SIDE NOTE: For anyone who thinks they don't like ricotta cheese: Buy it at an Italian market. Brands such as Sierra or Polly-O. There is no comparison to the taste or texture of supermarket brands. I think that's why I see recipes with regular cottage cheese instead of riccota. I don't use supermarket riccota under any circumstances, it's just plain nasty!  -  28 Oct 2002  (Review from Allrecipes US | Canada)