Lasagna Recipe

When it’s Lasagna we are talking about, we do not like much introduction, chiefly because in the next 3 seconds you’ll read a lot! Exactly. And we do not want a foodie to be crammed with unnecessary information. So here we go!


  • 1 pound of sweet Italian sausage
  • 1 pound of ground beef
  • 1/2 cup of chopped onions
  • 2 cloves of garlic chopped
  • 1 (28 ounce) can of crushed tomatoes
  • 2 (8 ounce) cans of tomato sauce
  • 2 (6 ounce) cans of tomato paste
  • 1/2 Cup of Water
  • 2 tablespoons white sugar
  • 1 teaspoon fennel seed
  • 2 teaspoons fresh Basil leaves chopped
  • 4 tablespoons fresh Italian parsley choppe
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon ground pepper
  • 23 ounces of ricotta cheese.
  • 1/2 teaspoon fresh grated nutmeg
  • 1 egg
  • 1 pound shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 12 lasagna noodles


  • In a dutch pan brown the meat with onions and garlic. Once you see it’s half cooked, add tomato, tomato sauce, tomato paste and half a cup of water.
  • Let the mixture cook for about 10-15 minutes before adding white sugar, fennel seed, Basil leaves chopped, Italian parsley chopped, salt, Italian Seasoning
    and ground pepper.
  • Now let it simmer lid on for about an hour and a half.
  • Meanwhile, soak the lasagna sheets and prepare the layers.
  • Mix nutmeg and ricotta together and keep. To this add one egg and fresh parsley. Mix all of this with a spoon together and reserve.
  • Once your meat sauce is done, start building the lasagna layers
  • On a baking pan arrange meat sauce, lasagna, ricotta mix in the same order, mix half of the mozarella and repeat the process.
  • Bake covered for 25 minutes at 350
  • Bake uncovered for another 25 minutes.



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