John Chandler’s Classic Italian Lasagna: A Cheesy Comfort Food Masterpiece

World’s Best Lasagna

Lasagna fans, rejoice! This hearty Italian-inspired lasagna from John Chandler layers sweet Italian sausage, savory ground beef, fresh basil, and a trio of cheeses to deliver the ultimate comfort dinner.

Why This lasagna Stands Out

• Triple Cheese Layers: Ricotta, mozzarella, and Parmesan for the perfect gooey pull.
• Meaty Ragu: A blend of sweet Italian sausage and ground beef for deep flavor.
• Fresh Herbs: Fragrant basil and oregano brighten every bite.
• Crowd-Pleaser: Feeds up to 12, perfect for family dinners or potlucks.

Ingredients for Perfect lasagna

• 1 pound sweet Italian sausage, casings removed
• 1 pound lean ground beef
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 (6-ounce) cans tomato paste
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 12 lasagna noodles, cooked al dente
• 1 (15-ounce) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Pro Tip:

Make Ahead: Assemble the night before and refrigerate. It develops deeper flavors and makes weeknight dinners a breeze!

Step-by-Step Instructions to Build Your lasagna

1. In a large skillet over medium heat, warm olive oil and sauté onion until translucent. Add garlic and cook 1 minute more.
2. Add sausage and ground beef, breaking into crumbles. Cook until browned, about 8 minutes. Drain excess fat.
3. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
4. Meanwhile, preheat oven to 375°F (190°C). In a bowl, mix ricotta cheese with egg, half the Parmesan, and a pinch of salt.
5. Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, one-third of mozzarella, and one-third of sauce. Repeat layers once more.
6. Top with remaining noodles, sauce, mozzarella, and Parmesan. Cover with foil (sprayed with cooking spray to prevent sticking).
7. Bake for 25 minutes covered, then remove foil and bake 20 more minutes until bubbly and golden.
8. Let rest 15 minutes before slicing. Garnish with fresh basil leaves.

Serving Suggestions

• Serve with a crisp Caesar salad and garlic bread.
• Pair your lasagna with a full-bodied red wine like Chianti or Sangiovese.
• Leftovers reheat beautifully—slice and freeze for easy future meals.

Nutrition per serving: 448 kcal, 37 g carbs, 30 g protein, 21 g fat.

Serve hot and enjoy every cheesy slice of this lasagna.