World’s Best Lasagna – Ben’s Modified

I remember the first time I tasted a lasagna that transcended the ordinary. It wasn’t in a fancy Italian restaurant, but at a potluck hosted by my neighbor, Ben. He humbly called it “just lasagna,” but one bite of that deeply flavored meat sauce, the creamy ricotta, and the perfectly melted cheese, and I was hooked. After much pleading, Ben shared his “modified” version of a lasagna recipe. And now, I am sharing it with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12
• Yield: 1 large lasagna
• Dietary Type: Not specified (contains meat, dairy, and gluten)

Ingredients

• 1 lb sweet Italian chicken sausage (casings removed)
• 1 lb lean ground beef
• 4 garlic cloves, crushed
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can double-concentrated tomato paste
• 2 (6 1/2 ounce) cans tomato sauce
• 1/2 cup dry white wine
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seed
• 1 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• No-boil lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon of grated nutmeg
• 3/4 lb mozzarella cheese, grated
• 3/4 cup grated parmesan cheese

Equipment Needed

• Large saucepan
• Mixing bowl
• 9×13 inch baking dish
• Aluminum foil

Instructions

1. In a large saucepan, cook the sweet Italian chicken sausage (casings removed), lean ground beef, and crushed garlic over medium heat until the meats are well browned. Break up the meats with a spoon as they cook. Drain off any excess grease.
2. Stir in the 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for a minute or two to reduce slightly.
3. Stir in the 28-ounce can of crushed tomatoes, the 6-ounce can of double-concentrated tomato paste, and the two 6 1/2-ounce cans of tomato sauce.
4. Season the sauce with 2 tablespoons of white sugar, 1 1/2 teaspoons of dried basil leaves, 1/2 teaspoon of fennel seed, 1 teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of crushed red pepper flakes, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 2 tablespoons of chopped fresh parsley. Stir well to combine all the ingredients.
5. Simmer the sauce, covered, for about 1 1/2 to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together. Remove the bay leaves before assembling the lasagna.
6. While the sauce is simmering, prepare the ricotta mixture. In a mixing bowl, combine the 16 ounces of ricotta cheese with 1 egg, the remaining 2 tablespoons of chopped fresh parsley, 1/4 teaspoon of grated nutmeg, and 1/2 teaspoon of salt. Mix until well combined.
7. Preheat the oven to 375 degrees F (190 degrees C).
8. To assemble the lasagna, spread 1 1/2 cups of the meat sauce in the bottom of a 9×13 inch baking dish. This will prevent the noodles from sticking and create a flavorful base.
9. Arrange the no-boil lasagna noodles lengthwise over the meat sauce. Do not overlap the noodles, but break pieces to fill in any gaps. You want to cover the sauce completely.
10. Spread with one half of the ricotta cheese mixture evenly over the noodles.
11. Top with a third of the grated mozzarella cheese.
12. Spoon 1 1/2 cups of the meat sauce over the mozzarella cheese, and sprinkle with 1/4 cup of the grated Parmesan cheese.
13. Repeat layers: noodles, remaining ricotta cheese mixture, another third of the mozzarella cheese, 1 1/2 cups meat sauce, and 1/4 cup Parmesan cheese.
14. For the final layer, arrange the remaining no-boil lasagna noodles over the sauce. Top with the remaining meat sauce, and then sprinkle with the remaining mozzarella and Parmesan cheese. Grate some fresh black pepper on top for an extra touch of flavor.
15. Cover the baking dish with aluminum foil. To prevent the foil from sticking to the cheese, either spray the foil with cooking spray or ensure the foil does not touch the cheese by tenting it slightly.
16. Bake in the preheated oven for 25 minutes with the foil on.
17. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
18. Let the lasagna cool for at least 15 minutes before serving. This allows the lasagna to set slightly, making it easier to cut and serve.

Expert Tips & Tricks

• For an even richer flavor, add a splash of heavy cream to the meat sauce during the last 30 minutes of simmering.
• If you don’t have no-boil noodles, you can use regular lasagna noodles. Cook them according to the package directions before assembling the lasagna, but slightly undercook them, as they will continue to cook in the oven.
• To prevent the edges of the lasagna from drying out, add a tablespoon of butter cut into small pieces and dot it across the top before baking.
• If the top of the lasagna is browning too quickly, lower the oven temperature slightly or cover the lasagna loosely with foil.

Serving & Storage Suggestions

Serve the lasagna warm, cut into squares. A simple green salad and some crusty bread make a perfect accompaniment. Leftover lasagna can be stored in the refrigerator for up to 3-4 days in an airtight container. To reheat, you can microwave individual portions or reheat the entire lasagna in the oven at 350 degrees F (175 degrees C) until heated through.

For longer storage, lasagna can be frozen. Wrap individual portions tightly in plastic wrap and then place them in a freezer bag. Frozen lasagna can be stored for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	312.8 kcal	N/A
Calories from Fat	160 g	51%
Total Fat	17.8 g	27%
Saturated Fat	9.8 g	49%
Cholesterol	88.1 mg	29%
Sodium	992.2 mg	41%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	2.5 g	9%
Sugars	5.8 g	23%
Protein	23.5 g	46%

Variations & Substitutions

• Vegetarian Lasagna: Substitute the meat sauce with a vegetable sauce made with mushrooms, zucchini, bell peppers, and onions.
• Gluten-Free Lasagna: Use gluten-free lasagna noodles.
• Spicy Lasagna: Add more crushed red pepper flakes or a pinch of cayenne pepper to the meat sauce.
• Cheese Variations: Experiment with different types of cheese, such as provolone, fontina, or asiago.

FAQs (Frequently Asked Questions)

Q: Can I make this lasagna ahead of time?
A: Absolutely! Assembling the lasagna a day ahead of time allows the flavors to meld even more. Just cover it tightly and refrigerate it until you’re ready to bake. Add about 10-15 minutes to the baking time if baking straight from the refrigerator.

Q: Can I use regular lasagna noodles instead of no-boil noodles?
A: Yes, you can. Just be sure to cook the noodles according to package directions until al dente before assembling the lasagna. Slightly undercook them as they will continue to cook in the oven.

Q: What if my lasagna is getting too brown on top?
A: If the top is browning too quickly, loosely tent the lasagna with foil for the last 15-20 minutes of baking.

Q: Can I freeze the lasagna?
A: Yes, you can freeze it either before or after baking. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before baking or reheating.

Q: What can I serve with lasagna?
A: A simple green salad with a vinaigrette dressing, garlic bread, or roasted vegetables are all great choices. A glass of Chianti or other Italian red wine complements lasagna perfectly.

Final Thoughts

This lasagna is a labor of love, but the results are well worth the effort. The depth of flavor from the slowly simmered sauce, combined with the creamy ricotta and perfectly melted cheese, creates a dish that is both comforting and impressive. I encourage you to try this recipe and make it your own. Feel free to experiment with different cheeses, vegetables, or spices to create a lasagna that is perfect for your taste. Enjoy!