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World's Best Lasagna

Reviewed: Mar. 18, 2013
This lasagna is the best I've ever had (I'm sorry, grandma!!)! I made a few minor changes: 1. 1 lb. lean ground beef + 1 lb. Italian sausage. 2. 1/2 cup onions for 2 lb. of meat is ridiculous. Use at least 1.5 cups. :) 3. DO NOT ADD EXTRA SALT! 1 Tbs. of salt will likely ruin this lasagna. I added 1 tsp., and I really didn't need to add any. I will skip the salt next time I make this. 4. 1 or 1.5 Tbs. sugar is enough. It cuts the acidity of the tomatoes, so if you use sweet Italian sausage you can reduce the amount of sugar...unless you like the extra sweet taste. 5. I'm not sure why every lasagna recipe known to mankind calls for so many noodles!!! My 9x13 pan fits exactly 3 lasagna noodles lengthwise for one layer. You only need to cook 6 lasagna noodles for this recipe...unless the noodles are your favorite part and you want to do double layers, or unless you're making a 10-inch tall lasagna! LOL 6. Use a blend of parmesan, asiago, and romano instead of straight-up parmesan. This will cut down on the saltiness and will also add the zing and aroma of asiago...YUM! You can buy these 3 shredded and blended togehter. Totally worth it. 7. ENJOY!!!!! Best. Lasagna. Ever.
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