world's best lasagna

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

world's best lasagna

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• 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.
• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.