Kim's Lasagna Recipe - Allrecipes.com
Kim's Lasagna Recipe
  • READY IN ABOUT hrs

Kim's Lasagna

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    2 hrs 25 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • This is great if you prepare it the day ahead and keep refrigerated. Just cook a little longer.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2013

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

 
Most Helpful Critical Review
Sep 16, 2014

Too Dry

 
Jun 17, 2013

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.

 
Nov 26, 2013

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!

 
Nov 19, 2013

This was a really great recipe! And I was a first timer, so it took me half the day! I know my way around a kitchen, yet I do know the infamous lasagna and it's reputation;) I hesitated in putting all the sauce during the final steps because I was afraid it would be too much; it ended up being too dry. I froze the rest of the sauce for another dinner, and the lasagna was very good...I prefer my lasagna to be a bit "wetter." But, that was my fault. Everyone ate it up, and the sauce was SUPER tasty. Once I hone my personal skills, they will be lining up at the door:) Thanks so much!! Now for round two....ding-ding!

 
Oct 13, 2013

Just made this basically as written (I added a tweak here and there based on personal preferences) and it is undoubtedly the BEST lasagna I have EVER made! Highly recommended!

 
Nov 12, 2013

This is so good and will be the lasagna recipe I go to from now on! Besides changing the ground beef/Italian sausage ratio to 1 1/2 lb beef to 1/2 lb sausage (family preference), and using no boil noodle sheets, I made as written. I did 4 layers because of the thinner noodles I used. This recipe would be easily adaptable to personal preferences or delicious exactly as written! After reheating the leftovers the next day, I HAVE to add how delicious they were! So much so that the next time I make this, I plan to cook it ahead, chill in the fridge, and then reheat it! Outstanding!!!

 
Apr 28, 2014

I have tried a lot of lasagna recipes and this by far is the best one I ever made. I give it 5 stars and will always use it. Only thing I left out was funnel seeds. Just did not have them on hand. I also used cottage cheese in place of ricotta. I just do not care for ricotta. It was the best lasagna I ever had!

 

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Nutrition

  • Calories
  • 594 kcal
  • 30%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 1898 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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