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World's Best Lasagna
January 01, 2007

I am giving this 5 stars b/c all of my friends liked it and asked me for the recipe! I made this for my women's group holiday dinner. I would personally give it 4 stars. It was a bit too meaty for me and there didn't seem to be enough ricotta (but I know a lot of peopele don't like ricotta anyways). I followed a couple reviewer's suggestions and soaked the noodles in a large roasting pan (try it -there is plenty of room to allow the noodles to lay flat) in VERY hot tap water for about 30 minutes. I added the browned meat / garlic / onion mixture to the tomatoes, paste, sauce, seasonings, etc. WITHOUT simmering. I assembled the lasagna the evening before (sauce, 6 noodles, ricotta, mozzarella slices, sauce, Parmesan, exact same layer again and sprinkled with shredded mozzarella and rest of Parm). I purchased a 1 lb. package of sliced mozzarella and ended up using all of it (and it turned out fine). Also purchased mild Italian sausage (not the sweet stuff - couldn't find it). Be sure to use fresh parsley. It gives the dish nice color and adds a fresh taste that you won't get from the dried stuff. Also, be sure to add fennel seed. It really adds nice flavor to the dish. Leftovers were yummy. I took some to my parents, and my mom had one square. My dad ate the other 4! This one's a keeper, and is worthy of all stars because of the compliments - and shortcuts. Try them, they REALLY, REALLY work!. Thanks!

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