Description
A recipe for a classic, hearty layered pasta bake featuring a rich meat sauce and creamy ricotta cheese filling, perfect for family dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 12 lasagna noodles, cooked according to package directions
- 4 cups shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook until browned, breaking it up with a spoon. Drain excess fat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
- While the sauce simmers, prepare the cheese filling. In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. Mix well.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta layer.
- Spoon half of the remaining meat sauce over the mozzarella.
- Repeat the layers: four noodles, the remaining ricotta mixture, one-third of the mozzarella, and the remaining meat sauce.
- Top with the final four noodles, the remaining mozzarella, and a sprinkle of extra Parmesan cheese.
- Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
Notes
- For a smoother sauce, you can blend the crushed tomatoes before adding them to the pot.
- Cook the noodles until they are al dente; they will continue to soften during baking.
- If you prefer a less intense meat flavor, substitute half of the Italian sausage with ground turkey.
- You can assemble the entire dish a day ahead, cover it, and refrigerate. Add about 15 minutes to the covered baking time if baking directly from the refrigerator.
- Prep Time: 25 min
- Cook Time: 1 hour 10 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 12
- Sodium: 850
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 105