Favorite Recipes #3 – World’s Best Lasagna

Until I can get my act together and write a decent post, I offer my outrageously delicious (if I do say so myself) lasagna recipe as a placeholder. I originally published this on my Livejournal back in 2008, but it’s definitely good enough to deserve a re-post. Enjoy!

If my name is ever tied to a particular recipe, I hope it’s this one. I don’t have the nerve to call it “Lauren’s Lasagna” or “Mrs. Feller’s Lasagna” just yet, though. Maybe one day. Soon after Dan and I moved into our house I was ecstatic to find a lasagna recipe without ricotta cheese. I really don’t like that stuff. The recipe was great as printed, but I’ve made a few critical improvements and now it’s amazing.

1 lb lean ground beef
1 lb ground sausage
1 cup diced green pepper (about 1 medium pepper)
1 cup diced sweet onion (about 1/2 large onion)
3 cans tomato paste (6 oz each)
2 cans tomato sauce (8 oz each)
1 can diced tomatoes (15 oz)
2 Tbsp brown sugar
4 tsp dried oregano
2 tsp Italian seasoning
1 1/2 tsp garlic powder
1 1/2 Tbsp cider vinegar
12 no boil lasagna noodles (or equivalent for 4 layers)
2 cups shredded mozzarella cheese
2 cups shredded Monterey Jack cheese
8 oz sliced provolone cheese (12 slices)
1/4 cup grated Parmesan cheese

In a large saucepan, cook beef and sausage until meat is no longer pink. Add green pepper and onion when the meat is about halfway done. Remove from heat and stir in tomato paste, tomato sauce, diced tomatoes, brown sugar, oregano, Italian seasoning, garlic powder, and cider vinegar.

In a large casserole dish (13x9x2 inches or larger), spread 1/4 of the meat sauce, layer with 4 lasagna noodles, and cover with another 1/4 of the sauce. Finish off the layers as follows: mozzarella cheese, 4 noodles, 1/4 of the meat sauce, Monterey Jack cheese, 4 noodles, last 1/4 of the meat sauce, and Provolone cheese (slices layered to cover everything). Sprinkle the Parmesan cheese on the top. Bake, uncovered, at 350 degF for 45 minutes or until the cheese is melted and starting to brown. Remove from oven and let cool for 15 minutes before cutting.

To save time, the lasagna can be assembled a day early and refrigerated uncooked overnight. Just follow directions to prepare lasagna, cover with aluminum foil, and place in refrigerator until ready to bake.

Based on Taste of Home’s Cheesy Lasagna.

Edited on 12/28/12 to add a can of diced tomatoes. There’s no such thing as too much sauce in lasagna!