Serves 8
Total time 1 hour 30 minutes
Ingredients
For the Meat Sauce
- 1 pound ground beef
- Half pound Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes (28 oz)
- 1 can tomato paste (6 oz)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Half teaspoon black pepper
For the Cheese Mixture
- 15 oz ricotta cheese
- 1 egg
- Half cup grated Parmesan
- 2 cups shredded mozzarella
For Assembly
- 12 lasagna noodles, cooked and drained
Directions
- Heat a large skillet. Cook beef, sausage, onion, and garlic until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 20 minutes.
- In a bowl, mix ricotta, egg, Parmesan, and 1 cup mozzarella.
- Preheat oven to 375 F. Grease a 9×13 baking dish.
- Spread 1 cup sauce in the bottom. Layer 4 noodles, then spread ricotta mixture, then sauce. Repeat layers, finishing with noodles, sauce, and the remaining mozzarella.
- Cover with foil and bake 25 minutes. Remove foil and bake another 20 minutes until golden and bubbly.
- Let rest 10 minutes before cutting.
Tips
- Add spinach or mushrooms in between layers for extra flavor.
- Make ahead and refrigerate overnight for deeper taste.
- Freezes well in portions for easy reheating.