Kim's Lasagna

4.7
(117)
84 Reviews
31 Photos

After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I'll probably never stop tweaking it!

Submitted by bbypookins
Updated on September 15, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
close up on a single slice of Kim's lasagna on a plate
31
31
31
31
Prep Time:
15 mins
Cook Time:
2 hrs 15 mins
Additional Time:
15 mins
Total Time:
2 hrs 45 mins
Servings:
10
Yield:
1 9x13-inch pan
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 10 servings

  • 1 pound bulk Italian sausage

  • 1 pound ground beef

  • 1 cup chopped onion

  • 4 cloves garlic, minced

  • 2 (8 ounce) cans tomato sauce

  • 1 (14 ounce) can crushed tomatoes

  • 1 (14 ounce) can Italian-style crushed tomatoes

  • 2 (6 ounce) cans tomato paste

  • 3 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh parsley

  • 2 teaspoons brown sugar

  • 1 teaspoon salt

  • 1 teaspoon Italian seasoning

  • ¼ teaspoon ground black pepper

  • ½ teaspoon fennel seeds (Optional)

  • ½ cup grated Parmesan cheese

  • 12 lasagna noodles

  • 1 egg

  • 1 (15 ounce) container ricotta cheese

  • 2 tablespoons chopped fresh parsley

  • ½ teaspoon salt

  • 1 pinch ground nutmeg

  • 1 (16 ounce) package shredded mozzarella cheese, divided

  • ¾ cup grated Parmesan cheese, divided

Directions

  1. Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.

  2. Meanwhile, place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.

  3. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

  6. Bake until lasagna noodles are tender and casserole is bubbling, about 45 minutes. Remove foil and bake until cheese topping is lightly browned, 10 to 15 more minutes. Let stand 15 minutes before serving.

Cook’s Note

This is great if you prepare it the day ahead and keep it refrigerated. Just cook it a little longer.

335 home cooks made it!

Nutrition Facts (per serving)

594 Calories
29g Fat
43g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 594
% Daily Value *
Total Fat 29g 37%
Saturated Fat 14g 70%
Cholesterol 115mg 38%
Sodium 1898mg 83%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 16%
Total Sugars 10g
Protein 41g 82%
Vitamin C 18mg 20%
Calcium 647mg 50%
Iron 5mg 27%
Potassium 1008mg 21%

* 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.