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Recipes : World's best lasagna....
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 Message 1 of 5 in Discussion 
From: MSN Nicknamemisszell  (Original Message)Sent: 10/1/2007 5:14 AM
I found this recipe on and decided to try it based on the number of reviews.....almost a thousand w/ 5 stars.......after reading all of the reviews i decided to just make the sauce and use it over was SOOOOOO freaking good....i didn't use any italian sausage and only used ground beef.....i also used fresh basil leaves instead of sauce i have ever tasted.....thought i'd is the link:
World's Best Lasagna
Submitted by: John Chandler
Rated: 5 out of 5 by 935 members
Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Ready In: 3 Hours 15 Minutes
Yields: 12 servings
"Filling and satisfying lasagna with sausage, ground beef and three types of cheese."
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at
ALL RIGHTS RESERVED © 2007 Printed from 9/30/2007

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The number of members that recommended this message. 0 recommendations  Message 2 of 5 in Discussion 
Sent: 10/1/2007 5:22 PM
This message has been deleted due to termination of membership.

 Message 3 of 5 in Discussion 
From: MSN NicknameSmigChickSent: 10/3/2007 1:18 AM
I also made a vegetarian sauce with this recipe and added spinach to the ricotta cheese
OMG, I have to try that!

 Message 4 of 5 in Discussion 
From: MSN Nickname-jujub-Sent: 10/6/2007 4:23 AM
This sauce is pretty similar to mine. For vegetarians, you can also cut up zucchini in the sauce when you make lasagne. It's great!

The number of members that recommended this message. 0 recommendations  Message 5 of 5 in Discussion 
Sent: 10/16/2007 6:31 PM
This message has been deleted due to termination of membership.

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