Description
This homemade lasagna is perfect for family dinners, packed with layers of rich meat sauce, creamy cheese, and tender noodles.
Ingredients
Scale
For the Meat Sauce:
- 1/2 lb sweet Italian sausage
- 1/2 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp sugar
- 2 tbsp fresh parsley, chopped
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp fennel seeds (optional)
- Salt and black pepper to taste
For the Cheese Mixture:
- 15 oz ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
For Assembly:
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Make the Meat Sauce:
- In a large skillet, cook the ground beef, Italian sausage, onions, and garlic over medium heat until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, parsley, basil, Italian seasoning, fennel seeds (optional), salt, and pepper. Simmer uncovered for 1 1/2 hours, stirring occasionally.
- Cook the Lasagna Noodles:
- While the meat sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Prepare the Cheese Mixture:
- In a medium bowl, combine ricotta cheese, egg, parsley, and salt. Mix well and set aside.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Lay 4 cooked lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the mozzarella and a sprinkle of Parmesan. Add another layer of meat sauce.
- Repeat the layers two more times, ending with a final layer of meat sauce and a generous sprinkle of Parmesan on top.
- Bake:
- Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden and bubbly.
- Rest and Serve:
- Let the lasagna rest for 15 minutes before slicing to help the layers set.
Notes
Storage Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Lasagna freezes well! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge before reheating.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg