KateL's Ultimate Savory Lasagna
Experience the rich and comforting layers of KateL's Ultimate Savory Lasagna! This thoughtfully tweaked version of the acclaimed 'World's Best Lasagna' takes the essence of classic Italian flavors and redefines them with balanced seasonings and fresh ingredients. The robust filling of sweet Italian sausage, lean ground beef, and a medley of aromatic herbs creates an unforgettable sauce that simmers gently to deepen the flavors. Rich ricotta cheese, creamy mozzarella, and a touch of earthy nutmeg elevate this dish, making it the perfect centerpiece for family gatherings or special occasions. With the magic of homemade flavors and the delight of nostalgia, you'll find this lasagna a crowd-pleaser—for toddlers and adults alike—inviting everyone to go back for seconds. Perfect to prepare ahead of time for a convenient weeknight meal or impressive dinner party! You'll never look at lasagna the same way again.
12
Servings
300
Calories
27
Ingredients
Ingredients
Sweet Italian sausage
1 lb (casings removed)
Lean ground beef
3/4 lb (none)
Onion
1/2 cup (minced)
Garlic cloves
4 (minced)
Anchovy paste
1/2-1 teaspoon (optional)
Canned crushed tomatoes
28 ounces (none)
Canned tomato paste
12 ounces (none)
Canned tomato sauce
12-15 ounces (none)
Dry white wine or water
1/2 cup (none)
Brown sugar or white sugar
1 tablespoon (none)
Fresh basil
1 1/2 tablespoons (roughly chopped)
Fennel seed
1/2 teaspoon (none)
Italian seasoning
1 teaspoon (none)
Red pepper flakes
1/2 teaspoon (optional)
Salt
1 teaspoon (none)
Ground black pepper
1/4 teaspoon (none)
Fresh flat-leaf Italian parsley
2 tablespoons (roughly chopped)
Cooking spray
as needed (for pan)
Lasagna noodles
12 (uncooked)
Ricotta cheese
16 ounces (none)
Freshly grated nutmeg
1/4 teaspoon (none)
Eggs
2 (none)
Fresh flat-leaf Italian parsley
2 tablespoons (chopped)
Salt
1/2 teaspoon (none)
Deli-style mozzarella cheese
1 lb (sliced)
Grated Parmesan cheese
3/4 cup (1/4 cup per layer)
Cooking spray
as needed (to prevent sticking)
Instructions
1
In a large, heavy pot over medium heat, cook the sweet Italian sausage and ground beef until browned. Drain the mixture, reserving 2 tablespoons of fat in the pot.
2
Add the minced onion to the pan and sauté until well-browned, about 5 minutes. Avoid burning the onion.
3
Stir in the minced garlic and sauté for an additional 30 seconds, ensuring it doesn't burn.
4
Return the drained meat mixture to the pot. Stir in the optional anchovy paste (or Worcestershire sauce), crushed tomatoes, tomato paste, tomato sauce, and dry white wine.
5
Add the brown sugar, chopped basil, fennel seed, Italian seasoning, red pepper flakes (if using), salt, and freshly ground black pepper. Mix well.
6
Bring the sauce to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally. If using a Dutch oven, you're in for a treat with the flavor development.
7
After cooking, let the sauce cool, then refrigerate it overnight in a covered non-reactive dish to allow the flavors to meld.
8
To prepare the lasagna, soak the uncooked lasagna noodles in a large roasting pan filled with very hot tap water for 20-30 minutes, or alternatively, boil them for 8-10 minutes in a salted pot. Drain and rinse with cold water if pre-boiling.
9
In a mixing bowl, combine 16 oz of ricotta cheese, eggs, chopped parsley, nutmeg, and salt until smooth.
10
Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with cooking spray.
11
Spread 1.5 cups of the meat sauce at the bottom of the prepared baking dish. Layer 6 noodles lengthwise over the sauce.
12
Dollop half of the ricotta mixture over the noodles, followed by half of the sliced mozzarella cheese. Spoon 1.5 cups of meat sauce on top and sprinkle with 1/4 cup of grated Parmesan cheese.
13
Repeat to form a second layer: spread 1.5 cups of meat sauce, arrange the remaining noodles, the rest of the ricotta cheese, another 1/4 cup of Parmesan, then 1.5 cups of meat sauce, remaining mozzarella, and finish with another 1/4 cup of Parmesan cheese.
14
Cover the lasagna with aluminum foil, spraying the underside of the foil with cooking spray to prevent sticking.
15
Bake covered for 25 minutes, then remove the foil and continue baking for an additional 25 minutes until bubbling and golden.
16
Allow the lasagna to cool for 15-20 minutes before serving for the best slicing.
Nutrition Information
15g
Fat
20g
Carbs
16.7g
Protein
1.7g
Fiber
1.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What makes KateL's Ultimate Savory Lasagna unique?
This recipe is a refined version of the 'World's Best Lasagna,' featuring balanced seasonings, fresh herbs, and a signature blend of sweet Italian sausage and lean ground beef.
How many servings does this recipe provide?
This lasagna recipe is designed to serve 12 people.
What are the primary proteins in the meat sauce?
The sauce uses 1 lb of sweet Italian sausage (casings removed) and 3/4 lb of lean ground beef.
How long should the meat sauce simmer?
The meat sauce should simmer on low heat for 1.5 hours to allow the flavors to deepen.
What can I use as a substitute for anchovy paste?
If you do not have anchovy paste, you can use an equivalent amount of Worcestershire sauce.
Is it better to make the sauce in advance?
Yes, letting the sauce cool and refrigerating it overnight in a covered dish allows the flavors to meld significantly.
What are the two ways to prepare the lasagna noodles?
You can either soak the uncooked noodles in very hot tap water for 20-30 minutes or boil them for 8-10 minutes in salted water.
What ingredients are in the ricotta cheese mixture?
The mixture consists of 16 oz of ricotta cheese, 2 eggs, chopped parsley, 1/4 teaspoon of nutmeg, and salt.
What is the recommended oven temperature for baking?
Preheat the oven to 375°F (190°C) before baking the lasagna.
How long does the lasagna need to bake?
Bake it covered with foil for 25 minutes, then uncovered for another 25 minutes, totaling 50 minutes.
How do I prevent the cheese from sticking to the foil?
Spray the underside of the aluminum foil with cooking spray before covering the baking dish.
How long should the lasagna rest after coming out of the oven?
Allow it to cool for 15-20 minutes before serving to ensure the best slicing consistency.
What are the nutritional values per serving?
Each serving contains approximately 300 calories, 15g of fat, 20g of carbohydrates, and 16.7g of protein.
Is this lasagna recipe spicy?
It has a mild savory flavor, though you can add optional red pepper flakes for a bit of heat.
Can I use white wine in the sauce?
Yes, 1/2 cup of dry white wine is used to enhance the sauce, though water can be used as a substitute.
What type of mozzarella cheese is best for this recipe?
The recipe recommends 1 lb of deli-style mozzarella cheese, sliced rather than shredded.
What is the purpose of adding nutmeg to the cheese?
Nutmeg adds an earthy, aromatic depth that elevates the creaminess of the ricotta.
How much Parmesan cheese is required?
A total of 3/4 cup of grated Parmesan is used, divided into 1/4 cup portions for the layers.
Should the meat be drained after browning?
Yes, drain the meat after browning but reserve 2 tablespoons of fat in the pot to sauté the onions.
What size baking dish is needed?
A standard 9x13-inch baking dish is the correct size for this recipe.
What herbs are used in the meat sauce?
The sauce uses fresh basil, fennel seed, and Italian seasoning.
Is there sugar in the sauce?
Yes, 1 tablespoon of brown or white sugar is added to balance the acidity of the tomatoes.
Can I use a Dutch oven for the sauce?
Yes, using a Dutch oven is recommended as it aids in superior flavor development during the long simmer.
How much garlic is included in the recipe?
The recipe calls for 4 minced garlic cloves.
How many noodles are used per layer?
The recipe uses 6 noodles per layer, for a total of 12 noodles.
How much fiber is in one serving?
There is approximately 1.7g of fiber per serving.
What should the onion consistency be?
The onion should be minced and sautéed until well-browned, taking care not to burn it.
Can this be a 'make-ahead' meal?
Absolutely, it is perfect for preparing ahead for convenient weeknight meals or dinner parties.
What types of tomatoes are used in the sauce?
The sauce uses a combination of 28 oz crushed tomatoes, 12 oz tomato paste, and 12-15 oz tomato sauce.
Is this recipe suitable for children?
Yes, it is described as a crowd-pleaser for everyone from toddlers to adults.