Lasagna is the ultimate comfort food, with its layers of pasta, rich meat sauce, creamy cheese, and a hint of herbs. This homemade lasagna recipe is simple yet satisfying, perfect for family dinners or cozy nights in. With just a few steps, you’ll create a delicious dish that everyone will love, making it a go-to recipe for any occasion. Let’s get cooking!
Steps
- Preheat your oven to 350°F (175°C). Boil a large pot of salted water and cook the lasagna noodles according to package instructions until they are firm to the bite. Once cooked, drain the noodles, rinse them under cold water, and set them aside.
- In a large skillet or Dutch oven, cook the ground beef, Italian sausage, diced onion, and minced garlic over medium-high heat until the meat is browned and no pink remains. Drain any excess fat from the skillet.
- Add pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the meat mixture. Let it simmer uncovered over medium heat for about 5 minutes to thicken slightly, then adjust salt to taste.
- In a medium bowl, mix 1 ½ cups of mozzarella cheese, ¼ cup of parmesan cheese, ricotta cheese, chopped parsley, beaten egg, and ¼ teaspoon of salt to create the cheese mixture.
- In a 9×13 baking dish, spread 1 cup of the meat sauce evenly. Lay down 3 lasagna noodles over the sauce, then spread ? of the ricotta cheese mixture over the noodles, and top with another cup of meat sauce. Repeat this layering process two more times.
- For the final layer, place 3 noodles and cover them with the remaining meat sauce. Cover the dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and sprinkle the remaining 2 ½ cups of mozzarella cheese and ¼ cup of parmesan cheese over the top. Bake uncovered for an additional 15 minutes until the cheese is browned and bubbly. If you like, broil for 2-3 minutes for a more golden finish.
- Let the lasagna rest for at least 15 minutes before cutting to allow it to set properly. This will help in keeping the layers intact when serving.
Ingredients
- 12 uncooked lasagna noodles
- 4 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
- ¾ teaspoon salt, plus more to taste
- 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
- 2 cups ricotta cheese or cottage cheese
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
Nutritional Values
Calories: 3770 | Carbohydrates: 280g | Protein: 290g | Fat: 160g | Saturated Fat: 70g | Cholesterol: 710mg | Sodium: 8570mg | Potassium: 4920mg | Fiber: 20g | Sugar: 40g | Vitamin A: 8050IU | Vitamin C: 74mg | Calcium: 5260mg | Iron: 22mg
FAQ
- Can I make lasagna in advance?
- Yes, lasagna can be prepared up to two days ahead and stored in the refrigerator before baking. It can also be frozen both before and after baking for up to three months.
- What type of cheese can I use in lasagna?
- This recipe traditionally uses ricotta and parmesan cheese, but you can substitute ricotta with cottage cheese if preferred. For a cheesier texture, you can increase the amount of mozzarella.
- How should I reheat leftover lasagna?
- To reheat, place the lasagna in the oven at 350°F covered until heated through, which typically takes about 30 minutes. Alternatively, you can reheat portions in the microwave.
- Is it necessary to let lasagna rest before serving?
- Yes, allowing the lasagna to rest for at least 15 minutes after baking helps it set and maintain its shape when sliced. This step is not required when reheating.
- Can I add vegetables to the lasagna?
- Certainly! Spinach is a popular addition. Simply thaw frozen spinach, squeeze out excess moisture, and layer it with the cheese mixture for added flavor and nutrition.
Tips
- Allow the lasagna to rest for at least 15 minutes after removing it from the oven. This helps it set and maintain its shape when sliced.
- If you prefer a thicker cheese layer, divide the cheese in half and use it for the first two layers, leaving the final layer topped only with meat sauce.
- Substitute fresh lasagna sheets for dry noodles to skip the boiling step, saving time and effort.
- Consider making the lasagna ahead of time and refrigerating it for up to two days before baking, or freeze it for up to three months for a convenient, ready-to-bake meal.
Equipment
- 9×13 Baking Dish or Casserole Dish
- Large Pot (for boiling pasta)
- Large Skillet or Dutch Oven (for preparing meat sauce)
- Medium Mixing Bowl (for combining cheese mixture)
