World’s Best Lasagna

Sarah + 18 months in current role at work = Sarah gets a new role at work. Sarah’s new role at work is derivatives trading accounting. Sarah knows very little about derivatives.

Sarah of course wants to succeed in new role and understands that this will require more than 40 hours per week. Sarah tells husband that an average day will be 7 am to 6 pm. Husband, who is always supportive, has no problem with this. However, husband is slightly concerned about food intake.

Husband does not cook. Husband cannot cook.

Husband? Cook?

Sarah decides that something must be done so that her husband survives. Sarah’s brain starts working: Casseroles. Soups. Freezing large batches. Prep work on Sundays.


Lucky for you, Sarah’s first “big batch” meal is lasagna. The sauce is sweet and take note (!!!) – you’ll love it more if you make it the night before. Its actually a very easy lasagna to make and tastes sublime.

World’s Best Lasagna – adapted from World’s Best Lasagna on

1.75 lb ground meat (beef, italian sausage, turkey, etc.)
1/2 C onion, chopped
2 garlic cloves, minced
28 oz can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 C water
2 TBS sugar
1 TBS dried basil
salt, pepper to taste
1 TBS dried parsley
16 oz ricotta cheese
1 egg
8-10 lasagna noodles, uncooked
1 lb shredded mozzarella

1. NIGHT BEFORE – Make sauce: in large pan, brown and crumble meat. Drain. Add onion and saute until translucent. Add garlic and saute one more minute. Add crushed tomatoes, tomato paste and tomato sauce. Add water, basil, sugar and salt and pepper. (Note: if you prefer not to make this the night before, you can simmer it all day, or at least 2 hours.)

2. Make ricotta filling: in medium bowl, mix ricotta, egg, parsley, and another pinch of salt and pepper.

3. Assemble: in a 9×13 casserole dish, place a thin layer of sauce on bottom. On top, place 4-5 uncooked lasagna noodles (the sauce will cook them while baking.) On top of noodles, place half of the ricotta mixture. On top of this, sprinkle 1/3 of the mozzarella cheese. Repeat with sauce, noodles, rest of ricotta, and 1/3 of cheese. Finish with more sauce and remaining cheese. Note – you will have extra sauce leftover! Freeze for later use.

4. Cover with foil. Spray one side of foil with PAM so it doesn’t stick to cheese. Bake at 375 for 25 minutes. Remove foil and bake another 25 minutes. Let sit 15 minutes before eating.


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One Response to World’s Best Lasagna

  1. Pingback: Italian Ricotta Cookies | an open cookbook :

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