Oh My Gosh Good Lasagna

Prep Time
Cook Time
Ready In

"This is my favorite lasagna. Try to make the sauce early in the day. It melds the flavors nicely, and frees up your time in the kitchen later. This lasagna is absolutely delicious! And the key is the sauce and using slices of cheese, not shredded. The recipe originated from Taste of Home, but I have tweaked it and gave it a new name that fits it perfectly. Beyond a doubt, the best lasagna I've ever had."

Original recipe yields 12 servings


  • Serving Size: 1 (491.6 g)
  • Calories 928.4
  • Total Fat - 49.2 g
  • Saturated Fat - 24 g
  • Cholesterol - 217.3 mg
  • Sodium - 1919.1 mg
  • Total Carbohydrate - 57.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 10.7 g
  • Protein - 63.7 g
  • Calcium - 1376 mg
  • Iron - 4.9 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.9 mg

Step 1

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

Step 2

Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

Step 3

In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.

Step 4

Preheat oven to 350°.

Step 5

Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with four noodles and a third of the ricotta mixture. Top with ⅓ of the mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce, Provolone, and Parmesan and cheeses (dish will be very full).

Step 6

Bake, covered, 35 minutes. Bake, uncovered, 30 minutes longer, or until bubbly. Let stand 15 minutes before serving.

Step 7

Yield: 12 servings.

Step 8

*Can use whole tomatoes and chopped them up a little bit in the pot.

Step 9

**Can use dried parsley; just use less.

Step 10

***Can use ½ lb sliced mozzarella instead of provolone.

Step 11

REVIEWS AND TIPS from Taste of Home readers:

Step 12

Absolutely the best lasagna I have ever made. I think the sauce is the key, so thick and meaty and like restaurant sauce. I followed the recipe exactly except I always add pepper flakes. I also think using mozzarella slices makes a big difference, much better than the shredded cheese I have been using. Next time I will double the sauce and freeze half for other meals or recipes.

Tips & Variations

No special items needed.



Very good Lasagna! I loved the addition of the fennell seeds. I cut the sugar down to 1 tsp. so it wouldn't be too sweet for us. I also took your advice and used the slices of Mozzarella instead of the shredded. Turned out great!

review by:
(18 Feb 2020)