I am standing at the meat counter to order an ingredient
for the lasagna. I look to my left and who is standing there? All 6’ 7” of Luka Doncic! I almost start hyperventilating while I am processing
my good fortune. I am so flustered that I order ground pork and then remember that I want ground Italian sausage. I try to surreptitiously take a picture (to prove to my family that it is really him - and to make them jealous). David replies “head/face?” Sure enough, I did not angle the camera
properly. It is not every day that I am taking
a picture of someone so tall.
This recipe is called “World’s Best” so who am I not to
try it? I have made it numerous times
and tweaked it along the way. We think
this one is a winner. Like Luka!
Note: this lasagna takes a long time to prepare and
assemble (like 3+ hours). I know this
and still falter at the timing so plan ahead!
- ¾ pound sweet Italian sausage
- 1 pound lean ground beef or ground turkey
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 3 ounce (1/2 can) tomato paste
- 15 ounce can canned tomato sauce
- ½ cup water
- 2 tablespoons white sugar
- 1 ½ teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt,
divided, or to taste
- ¼ teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 10 oz (2 – 5 oz balls) mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef or turkey,
onion, and garlic over medium heat until well browned. Stir in crushed
tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil,
Italian seasoning, 1 teaspoon 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 (noodles, ricotta, mozzarella,
meat sauce, parmesan), and then 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 covered lasagna for 25 minutes. Remove foil and bake uncovered for an additional 25 minutes. Cool for 15 minutes before serving, if you can wait that long.