Description
This easy homemade lasagna features layers of tender lasagna noodles, a rich meat sauce with ground beef and Italian sausage, and a creamy ricotta cheese mixture, all topped off with melted mozzarella and Parmesan for a hearty, flavorful Italian classic that’s perfect for family dinners.
Ingredients
Scale
Lasagna Noodles
- 12 lasagna noodles (uncooked)
Meat Sauce
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 ounces pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
Cheese Mixture
- 4 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
- 2 cups ricotta cheese (or cottage cheese)
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
- ¼ teaspoon salt
Instructions
- Preheat and cook noodles: Preheat your oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, following the package instructions. Drain the noodles and rinse them under cold water to stop cooking. Set aside.
- Prepare the meat sauce: In a large skillet or Dutch oven over medium-high heat, brown the ground beef, Italian sausage, diced onion, and minced garlic until no pink remains. Drain any excess fat from the pan to keep the sauce from being greasy.
- Simmer the sauce: Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Let the sauce simmer uncovered over medium heat for 5 minutes or until it thickens slightly. Taste and add more salt if needed.
- Make the cheese mixture: In a separate medium bowl, combine 1 ½ cups mozzarella, ¼ cup Parmesan, ricotta cheese, chopped parsley, beaten egg, and ¼ teaspoon salt, mixing well to combine all the flavor components.
- Layer the lasagna: Spread 1 cup of the meat sauce evenly on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture on top, then add 1 cup of meat sauce over it. Repeat these layers twice more. Finish with 3 noodles topped with the remaining meat sauce.
- Bake covered: Cover the pan with foil and bake in the preheated oven for 45 minutes to allow all flavors to meld and the lasagna to cook through.
- Add final cheese and bake uncovered: Remove the foil and sprinkle the remaining 2 ½ cups mozzarella and ¼ cup Parmesan evenly over the top. Bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and golden brown. Optionally, broil for 2-3 minutes to brown the top further if desired.
- Rest before serving: Remove the lasagna from the oven and let it rest for at least 15 minutes to set and make slicing easier before serving.
Notes
- This lasagna recipe is great for making ahead and reheats well.
- Substitute cottage cheese for ricotta if preferred.
- Adjust seasoning to taste during the sauce simmer step.
- Resting the lasagna before slicing ensures clean, neat portions.
- Browning the top under the broiler adds a nice cheesy crust but watch carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 4 g
- Sodium: 857 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 71 mg
