Kim's Lasagna

Kim's Lasagna

18
bbypookins 1

"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

2 h 25 m servings 594 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1898 mg
  • 76%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

18
  1. 25 Ratings

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Most helpful positive review

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 noo...

Most helpful critical review

Too Dry

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 noo...

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.

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 ...

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 han...

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!

Truly amazing, added peppers, onions and celery! My husband says it's better than his mom's!

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 p...

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 bo...