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Kim's Lasagna

Rated as 4.72 out of 5 Stars

"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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2 h 25 m servings 594
Original recipe yields 10 servings (1 9x13-inch pan)


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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.


  • Cook's Note:
  • This is great if you prepare it the day ahead and keep refrigerated. Just cook a little longer.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 594 calories; 29.1 43.4 41.2 115 1898 Full nutrition

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  1. 93 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

We haven't cooked it yet but the sauce tastes good. I was disappointed that the instructions didn't indicate which order to add the sauce in each layer. Not all the ingredients showed up on my...

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Least positive

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 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...

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...

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

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!

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...

My husband and I really loved this lasagna. I tried many lasagna recipes before, but this one is the best. We like the use of mixture of ground beef and sausage. Also soaking the noodles is a...