Ultimate Lasagna Supremo: The Best Ever Comfort Food Recipe

Lasagna Supremo: The Ultimate Lasagna Recipe

If you’re looking for a recipe that will make your taste buds dance with joy and have everyone at your table singing its praises, look no further than this Lasagna Supremo. A cherished recipe passed down through generations, it’s been a crowd-pleaser for decades, earning rave reviews as the BEST LASAGNA EVER. Whether you’re hosting a family dinner or a festive gathering, this rich and hearty lasagna is sure to impress. Gather your ingredients, preheat your oven, and get ready to enjoy a homemade masterpiece that’s both satisfying and delicious. 😋

Prep Time and Cook Time

Ingredients

For the Lasagna:

• 1 pound ground beef
• 3/4 pound ground pork
• 1/4 pound Italian sausage
• 1 cup finely chopped button mushrooms
• 1 large onion, diced
• 6 cloves garlic, minced
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 2 cups ricotta cheese
• 2 tablespoons dried parsley flakes
• 1 cup sliced black olives
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 can (28 ounces) crushed tomatoes (preferably Hunts Chunky Crushed Tomatoes)
• 1 can (6 ounces) tomato paste (preferably Hunts Tomato Paste)
• 1 can (14.5 ounces) stewed tomatoes
• 1/4 cup extra-virgin olive oil

For the Marinara Sauce:

• 1 can (28 ounces) Hunts Chunky Crushed Tomatoes
• 1 can (6 ounces) Hunts Tomato Paste
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, sliced
• 1 small shallot, diced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 tablespoons granulated sugar

Instructions

Preparing the Lasagna:

1. Preheat Oven and Prepare Baking Dish:
   Preheat your oven to 375°F (190°C). Take a 13×9 inch baking dish and lightly spray the bottom with a non-stick spray like Pam to prevent sticking. This will make cleaning up a breeze and ensure your lasagna comes out perfectly.

2. Cook the Lasagna Noodles:
   Prepare the lasagna noodles according to the package directions. After cooking, drain them well and set aside. If you’re using no-boil noodles, ensure they don’t stick out of the layers when assembling your lasagna.

3. Cook the Italian Sausage:
   Cook the Italian sausage in a skillet over medium heat until fully cooked. Alternatively, you can boil it in a pot of water. Once cooked, thinly slice it crosswise and set aside.

4. Prepare the Meat Sauce:
   In a large skillet, brown the ground beef, ground pork, and Italian sausage over medium-high heat. Drain off any excess fat. Add the diced onion and minced garlic to the skillet and cook for an additional 5 minutes until the onion becomes translucent and fragrant.

5. Flavor the Meat Sauce:
   Stir in the sugar, salt, dried basil, fennel seed, and black pepper. Mix well. Add the crushed tomatoes, tomato paste, and stewed tomatoes to the skillet. Stir everything together and let the sauce simmer for about 20 minutes. The longer you let it simmer, the richer the flavor will be.

6. Prepare the Ricotta Mixture:
   While the meat sauce simmers, combine the eggs, ricotta cheese, and dried parsley flakes in a large bowl. Mix until well combined. This mixture adds a creamy and flavorful layer to your lasagna.

7. Assemble the Lasagna:
   In the prepared baking dish, spread a layer of 1/3 of the meat sauce on the bottom. Place a layer of lasagna noodles over the sauce, overlapping each strip slightly. Spread 1/3 of the ricotta mixture over the noodles. Next, layer 1/3 of the sliced black olives, 1/3 of the sliced Italian sausage, 1/3 of the sliced mushrooms, and 1/3 of the shredded mozzarella and Parmesan cheese.

8. Repeat Layers:
   Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

9. Bake the Lasagna:
   Cover the baking dish with aluminum foil, making sure the foil doesn’t touch the lasagna. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 25 minutes, or until the cheese is bubbly and golden brown.

10. Cool and Serve:
    Remove the lasagna from the oven and let it rest for about 10 minutes before cutting. This resting time helps the lasagna set and makes it easier to serve.

Preparing the Marinara Sauce:

1. Combine Ingredients:
   In a large pot, empty the Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Add the extra-virgin olive oil, sliced garlic cloves, and diced shallot.

2. Cook the Sauce:
   Stir in the dried oregano, dried basil, and granulated sugar. Mix well with a large spoon. Do not strain the sauce, as the pulp adds to its thickness and flavor. Cover and cook on medium heat, stirring every 10 minutes, for about an hour or until the sauce is fully heated and bubbly.

3. Simmer:
   Reduce the heat to low and let the sauce simmer, stirring occasionally, for an additional 1 to 2 hours. This slow cooking process allows the flavors to meld beautifully.

4. Final Touch:
   Remove the sauce from heat and give it one last stir. Serve it over spaghetti, ravioli, or use it for chicken or veal parmesan. This marinara sauce is versatile and adds a rich, flavorful touch to many dishes.

Notes:

• Choosing Tomatoes: For the best flavor and consistency, use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Their quality helps create a superior sauce.
• Noodle Tip: If using no-boil noodles, ensure they are well covered with sauce to avoid dryness.
• Resting Time: Allowing the lasagna to rest after baking helps the layers set and makes serving easier.

Indulge in this Lasagna Supremo, a dish that has stood the test of time and continues to bring joy and satisfaction to those who taste it. Whether it’s a weeknight dinner or a special occasion, this lasagna is sure to be a hit. Enjoy every delicious bite! 🍽️✨