The Best Lasagna EVER

9 Apr

If you are on a diet stop reading immediately. Click the X at the top right corner of your screen. Come back tomorrow.

This lasagna is not for the weak. It will not disappoint. It will make you a bit fatter. You’ll be ok with that.

If you want to make new friends, this will do it. People bother me constantly to come over for this.

It’s time-consuming. It is worth every second.

I die.

The Best Lasagna EVER

Serves 6-8


For the meat sauce:

1 lb ground beef

5 hot italian sausages, with the casings removed

1 onion, diced

1 package of sliced crimini mushrooms (not a mushroom fan? just leave these out)

1 clove of garlic, chopped

3 tbsp tomato paste

1 can of tomatoes, blended in the food processor for a few seconds

1/2 a bottle of red wine (whatever kind you like!)

10 grinds of black pepper

For the white sauce:

1 tub of creme fresh

3/4 cup of grated parmesan cheese

1 tsp salt

10 grinds black pepper

For the assembly:

Lasagna noodles (whatever kind works for you, I use fresh oven ready, no need to boil them!)

1 package buffalo mozzarella sliced

2 cups of shredded Italian cheeses (whatever kinds you like)

Heat a large pan to medium heat and add a splash of olive oil. Add the beef and sausage and saute and it up with a wooden spoon. Saute until cooked (about 10 minutes). Set aside in a bowl. Add another splash of olive oil and add the onions and mushrooms. Saute until soft (about 8-10 minutes). Add the garlic and saute another 2 minutes. Add the meat back into the pan. Add the pepper and tomato paste and stir to incorporate. Add the can of tomatoes and wine. Stir to incorporate. Let simmer for 30-45 minutes.

At this point you should probably treat your self to multiple glasses of wine! You deserve it b/c you’re almost there!

Heat oven to 375 degrees. In a bowl combine the creme fresh, parmesan, salt and pepper. This is your white sauce! Oh god, it’s heaven!

Rub your lasagna pan with oil. Proceed to layer in any way you want. The only thing you must do is start with a bit of sauce on the bottom of  the pan. This way the bottom noodle won’t become attached to the pan when you cook it. How I layer is meat sauce, noodle, meat sauce, white sauce, buffalo mozzarella, noodle, meat sauce, white sauce, noodle, whatever sauce I have left and then the mixed italian cheese.

(yes that’s more cheese in the background. We need an intervention and some serious professional help!)

Bake for 35-45 minutes. At the end I like to put the oven on broil so that my cheese topping gets nice and brown. If you do this, just be sure to watch it very closely. It only needs a minute or two.

Let the lasagna rest for 10 minutes before slicing and serving.

This is not the fanciest looking. Once you’ve had one bite you won’t care.

If I were to write a book on how to make friends, this would be my first chapter.

Again, I die.

3 Responses to “The Best Lasagna EVER”

  1. Andrea Maggisano April 10, 2011 at 6:00 pm #

    This looks AMAZING!

  2. Ian April 11, 2011 at 10:27 am #

    “At this point you should probaby treat yourself to multiple glasses of wine. You deserve it b/c you’re almost there!”

    Finally, a recipe I can follow.


  1. Chicken and Sausage Bake « A Kitchen in Cabbagetown - October 2, 2011

    […] may be one of my most requested recipes (behind lasagna of course, nothing can compete with carbs, cheese and wine – don’t even bother!). […]

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