Nana Pat’s “Take” On The World’s Best Lasagna


Lasagna Ingredients

2 Tablespoons Olive Oil

3/4 lb. Ground Beef

1 lb. Italian Sausage Meat Removed From Casings – I use Hot But You Can Use 1/2 Hot And 1/2 Mild

1/2 Cup Minced Onion

2 Cloves Of Garlic, Crushed

2-28 oz. Cans Crushed Tomatoes

2- 6 oz. Cans Tomato Paste

1/2 Cup Water

2 Tablespoons Sugar

1 1/2 Teaspoon Dried Basil Leaves

1/2 Teaspoon Fennel Seeds

1 Teaspoon Italian Seasoning Mix

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

4 Tablespoon Fresh, Chopped Parsley – Divided – Use 2 Tablespoons In The Sauce

15 Lasagna Sheets

I Am Gluten Free So I Use Fazione Gluten Free Sheets Which Are A Smaller Size, You Can Use Regular Sheets But Will Probably Only Need 9

16 oz. Ricotta Cheese Slices/ Parmesan Cheese And The Rest Of The Parsley

1 Package Chopped Thawed Frozen Spinach, Drained

1 Egg

1/2 Teaspoon Salt

3/4 Cup Grated Parmesan Cheese

3/4 lb. Mozzarella Cheese, Sliced  *See Footnote

Meat Sauce: Note This Recipe Provides 3 Extra 500ml  Sauce For Future Use, Freeze Or Can – As Per Bernardin Canning Instructions

OR Reduce The Meat Sauce Recipe In Half

Lasagna Method

Meat Sauce

In a deep pot, saute onions and garlic in olive oil, add beef and sausage and cook until browned.

Add rest of ingredients, up to the parsley then cover and simmer for 1 hour and a half-stirring occasionally.


Mix the thawed spinach in a bowl with 1 beaten egg and the Ricotta cheese.


In a large pot of boiling and salted water, cook the sheets , as instructed on package drain and reserve.

To Assemble

Preheat oven to 375 degrees Fahrenheit.

In a 9 x 13 inch ovenproof casserole sprayed with cooking spray.

Spread 1/2 cups of meat sauce.

Arrange 6 the sheets crosswise in the dish.

Spread Ricotta mixture over the sheets.

Top with 1/3 of mozzarella slices.

Spoon 1 1/2 cup meat sauce over mozzarella slices. *

Repeat layers topping with rest of mozzarella and grated Parmesan.

Cover pan with foil – spray foil first with cooking spray, so foil will not stick to the cheese.

Bake  for 25 minutes.

Remove foil, then continue baking an additional 25 minutes.

Cool 15 minutes before serving.

*If you prefer, use shredded mozzarella instead of the slices


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