Lasagna

ender pasta sheets are stacked with savory meat sauce, creamy ricotta, melted mozzarella, and a sprinkle of Parmigiano Reggiano, all baked to golden perfection.

Print Recipe Pin Recipe

Course: dinner, Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

1 lb ground beef
½ lb Italian sausage mild or spicy
1 small yellow onion chopped
4 garlic cloves minced
1 can San Marzano crushed tomatoes
15 oz ricotta cheese
2 cups mozzarella shredded
1 egg
2 tbsp fresh parsley chopped (plus extra for garnish)
1 tsp Italian seasoning
salt and peper to taste
Lasagna noodles (regular or oven-ready)
Parmigiano Reggiano grated
fresh basil (optional for garnish)

Method

Preheat oven to 375°F
In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain excess grease.
Add the chopped onion and cook until translucent, about 5 minutes. Then stir in minced garlic and sauté for another minute until fragrant.
Stir in the San Marzano crushed tomatoes, Italian seasoning, salt, and pepper. Let the sauce simmer for 20–25 minutes, stirring occasionally.
In a medium bowl, combine ricotta cheese, egg, and parsley. Mix until smooth.
Cook the lasagna noodles according to package directions (if not oven-ready). Drain and set aside.
Once assembled, cover with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes until bubbly and golden on top.
Let it rest for 10 minutes before serving. Garnish with fresh parsley and basil, if desired.

Assemble the lasagna

Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
Add a layer of noodles.
Spread the ricotta mixture, then sprinkle mozzarella and Parmigiano Reggiano.
Repeat layers until ingredients are used up, finishing with sauce and a generous topping of mozzarella and Parmigiano.

Notes

[ss_social_share align="left" shape="rounded" size="small" labels="label" spacing="1" hide_on_mobile="0" total="0" all_networks="1"]