Gordo's Best of the Best Lasagna


This lasagna recipe is the best! Adapted from several of the better lasagna dishes I've made. I had it tested by a couple who previously owned an Italian restaurant — they were very impressed! This lasagna dish will become a regular in our household. Serve with a mixed salad, Italian bread, and a delightful red wine.

Prep Time:
30 mins
Cook Time:
1 hrs 20 mins
Additional Time:
10 mins
Total Time:
2 hrs
1 9x13-inch lasagna


  • ½ pound bulk spicy pork sausage

  • ½ pound ground beef

  • ½ cup minced onion

  • 3 cloves garlic, minced

  • 1 (32 ounce) jar tomato basil pasta sauce

  • 1 (15 ounce) can tomato sauce

  • 1 (14.5 ounce) can diced tomatoes

  • 1 cup dried parsley, divided

  • ¼ cup Italian seasoning

  • 1 tablespoon white sugar

  • 1 ½ teaspoons sea salt

  • ½ teaspoon coarsely ground black pepper

  • 1 (16 ounce) package lasagna noodles

  • cooking spray

  • 3 cups ricotta cheese

  • 1 cup grated Parmesan cheese

  • 1 cup shredded sharp Cheddar cheese (such as Cabot® Seriously Sharp)

  • 3 large eggs, beaten

  • 1 ½ cups shredded mozzarella cheese, or to taste


  1. Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir in pasta sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, salt, and pepper; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.

  3. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  4. Stir ricotta, Parmesan, Cheddar, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.

  5. Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles, then spread some ricotta mixture over top. Spread a layer of tomato sauce over ricotta, then place another layer of noodles. Repeat the layering procedure once more. Spread remaining sauce over the final layer of noodles. Sprinkle mozzarella cheese over top. Cover the baking dish with aluminum foil.

  6. Bake in the preheated oven until lasagna is hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and continue to bake until cheese is golden, about 10 more minutes.

  7. Remove from the oven and let cool for 10 minutes before serving.


I like to use a spicy moose sausage in this recipe, but you can use pork, deer, lamb, or any other spicy sausage.

Nutrition Facts (per serving)

449 Calories
19g Fat
45g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 449
% Daily Value *
Total Fat 19g 25%
Saturated Fat 9g 44%
Cholesterol 97mg 32%
Sodium 1231mg 54%
Total Carbohydrate 45g 17%
Dietary Fiber 5g 19%
Total Sugars 12g
Protein 24g
Vitamin C 11mg 53%
Calcium 373mg 29%
Iron 9mg 48%
Potassium 709mg 15%

* 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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