Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8-10
Ingredients:
- 12 lasagna noodles, uncooked
- ½ lb lean ground beef
- ½ lb Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 36 oz pasta sauce (*see note)
- 2 tbs tomato paste
- 1 tbs Italian seasoning
- Salt and black pepper, to taste
- 2 cups ricotta cheese
- 3 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- ¼ cup fresh parsley, chopped
- 1 egg, beaten
Instructions:
- Preheat your oven to 350°F. In a large pot of water, boil the lasagna noodles until they are al dente, following the package directions. Drain, rinse under cold water, and set them aside.
- In a large skillet or dutch oven, cook the onion until translucent.
- Add in the beef, sausage, garlic and cook over medium-high heat until no pink remains. Drain any excess fat.
- Stir in the tomato paste, Italian seasoning, and season with salt and black pepper.
- Add the pasta sauce and simmer uncovered over medium heat for 5 minutes or until the sauce thickens.
- In a separate bowl, combine 1 1/2 cups of mozzarella, 1/4 cup of Parmesan cheese, ricotta, parsley, egg, and a pinch of salt.
- Spread 1 cup of the meat sauce in a 9×13-inch pan or casserole dish.
- Begin your layer with lasagna noodles, add a 1/3 of the ricotta cheese mixture and 1 cup of meat sauce. Repeat this process twice more. Finish with meat sauce.
- Cover with foil and bake for 45 minutes.
- Remove the foil and sprinkle the remaining 1 1/2 cups of mozzarella cheese and 1/4 cup of Parmesan cheese. Bake for an additional 15 minutes or until the top is golden brown and bubbly. You can broil for 2-3 minutes for that perfect finish.
- Allow the lasagna to rest for at least 15 minutes before cutting. This resting time helps it retain its shape and prevents it from becoming runny.
Notes:
- If you prefer a saucier lasagna, increase the pasta sauce to 48 oz.
- You can replace ricotta cheese with cottage cheese.
- You can use all beef or ground turkey in place of sausage.
