Video: World’s Best Lasagna -

Video: World’s Best Lasagna

See how to make the best homemade lasagna!

618,777 Plays

In this video, you’ll see how to make the world’s best lasagna from scratch! The secret to John Chandler’s recipe is the slow-simmering meat sauce! It takes a little time to make this authentic lasagna, but the rewards are worth it. This delicious classic lasagna is cheesy and saucy and keeps people coming back for more. See John’s top-rated recipe for World’s Best Lasagna. It’s not just one of the most popular lasagna recipes on Allrecipes, it’s one of the most popular recipes period. See more lasagna and casserole videos >>

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Apr. 11, 2014 2:32 pm
Made this many times. It's great. I use the sauce for spaghetti too. I've doubled the sauce and simmered it all day in a crockpot with fantastic results.
Feb. 10, 2014 4:48 pm
I made I fo family day BOY OH BOY my family looooooved it
Jan. 31, 2014 8:49 am
I was so excited when i made this dish i could not believe how good it came out , even though there were 21 ingredients it was more than worth it, family and friend are still talking about the goodness of this dish.
Jan. 30, 2014 6:35 am
Can you put it together the day before and refrigerate it? If so how long to bake cold?
Jan. 20, 2014 4:16 pm
This recipe is almost identical to one that was given me by a friend whose mother is Italian
J. A. 
Dec. 29, 2013 9:10 am
clairemine no you don't have to
Dec. 2, 2013 9:07 am
Should I spray the baking dish with oil?
Oct. 15, 2013 4:32 pm
I was drooling throughout the video :) I'll try it once I get hold of the ingredients
Oct. 6, 2013 2:07 am
I've been making this recipe for several years now, and have tweaked it to perfection. As for the sauce, try adding about a 1/2 cup of rendered bacon grease. It gives the sauce an added depth of flavor, and a creamier consistency. Even the best palettes have a tough time picking out the bacon grease, but they love it. Be mindful, however, that bacon grease also adds some extra sodium; so cut back on the salt noted in the recipe. Also note that if you're using canned tomatoes, they are very high in sodium, so again, adjust your salt accordingly. Freshly shredded mozzarella gives the final product better flavor and overall presentation. Lastly...the bacon grease works really well as a base for chili too! Just refrigerate the grease whenever you cook bacon, and you'll have it on hand when needed. best wishes....bob
Oct. 5, 2013 11:57 am
My lasagna is similar. I use fresh tomatoes so no need for artificial processed sugar. If by chance that the sauce is too tart, I add maple syrup or honey, but really that doesn't really happen. I don't use as much salt. I had never used fennel, but will try that today and see what the critics say. I use alot more garlic. I don't add water, I boil meaty mushroom steams down and make a condensed mushroom broth that I add so much more flavor. Instead of parsley, I use Spinach and add parmesan to the Ricotta. I've never used mozzerella in the innards, but I do put a ton on top. I've also never overlayered my pasta, but do seperate each layer with pasta. I've been told my lasagna is the best in the world... My pan is alot deeper... lol.
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