Homemade lasagna is a traditional, delectable supper that should be on everyone’s menu rotation.
Ingredients
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese, split
½ cup shredded parmesan cheese, split
Sauce de tomatoes:
½ pound ground beef, lean
½ pound sausage (Italian)
1 diced onion
2 garlic cloves, minced
*see note for 36 ounces pasta sauce
2 tbsp tomato puree
1 tsp. Italian spices
Cheese Composition:
ricotta cheese, 2 cups
¼ cup chopped fresh parsley
1 beaten egg
Instructions
Preheat the oven to 350 degrees Fahrenheit. Cook the pasta until it is al dente, as directed on the box. Set aside after rinsing with cool water.
Over medium-high heat, brown the meat, sausage, onion, and garlic until no pink remains. Remove any excess fat.
Combine the spaghetti sauce, tomato paste, and Italian seasoning in a mixing bowl—Cook for 5 minutes.
Combine ½ cup mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg in a mixing bowl.
In a 9×13 pan, pour 1 cup beef sauce.
3 lasagna noodles on top 13 of the Cheese Mixture and 1 cup of meat sauce are layered on top.
Repeat the process two more times.
Finish with 3 noodles and the rest of the sauce.
Bake for 45 minutes, covered with foil.
Uncover, top with the remaining cheese (2 ½ cup mozzarella and ¼ cup parmesan), and bake for another 15 minutes, or until browned and bubbling. If preferred, broil for 2-3 minutes.
Allow 10-15 minutes for resting before cutting.
*Note on the sauce: Each layer in this dish includes around 1 cup of beef sauce. Increase the pasta sauce to 48 oz if you want extra sauce in your lasagna.
Use fresh lasagna sheets from the deli section to save time and skip the boiling stage! It is not necessary to boil fresh lasagna beforehand.
After removing the lasagna from the oven, allow it to settle for at least 15 minutes (even 30-45 minutes is fine). This will help it stay firm when sliced and prevent it from getting runny.
When warming, there is no need to rest.
Cottage cheese can be used in place of ricotta cheese.
If needed, replace the sausage with 100% beef (or even ground turkey).
