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This Best Lasagna Recipe has taken years to perfect! It is ridiculously rich, meaty, gooey, cheesy and makes the perfect comfort food!

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Cook time:
Servings: 12
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Ingredients

Cost per serving $1.53 view details
  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 5 garlic cloves, minced
  • ½ teaspoon salt
  • 1 (14.5 oz) can petite-diced tomatoes
  • 1 (6 oz) can tomato paste
  • 2 (15 oz) cans tomato sauce
  • 1½ tablespoons sugar
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 lasagna noodles (I use the no-boil version)
  • 15 oz ricotta cheese
  • 1 egg, slightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ cup Parmesan cheese, grated
  • 1 pound mozzarella cheese, grated
  • ¾ cup Parmesan cheese, grated

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, garlic and salt over medium heat until well browned. Drain meat and stir in petite-diced tomatoes, tomato paste and tomato sauce. Season with sugar, basil, parsley, Italian seasoning, salt and pepper. Simmer on low heat, covered, for about 1½ hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes if you aren’t using the no-boil variety. Drain noodles, and rinse with cold water. If you are using the no-boil variety, you don’t have to do any pre-cooking.
  3. In a medium mixing bowl, combine ricotta cheese, egg, salt, pepper, garlic powder, parsley and ½ cup Parmesan cheese, mix well. Then, quickly stir in ¼ cup meat sauce into the ricotta mixture, which makes it easier to spread on the noodles later.
  4. Preheat oven to 375°F.
  5. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch-baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil (to prevent sticking, either spray foil with cooking spray, or use non-stick foil).
  6. Bake for 30 minutes. Remove the foil, and bake an additional 15-20 minutes. Cool for 15 minutes before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 266g
Recipe makes 12 servings
Calories 480  
Calories from Fat 299 62%
Total Fat 33.25g 42%
Saturated Fat 15.28g 61%
Trans Fat 0.0g  
Cholesterol 115mg 38%
Sodium 1506mg 63%
Potassium 705mg 20%
Total Carbs 13.27g 4%
Dietary Fiber 2.0g 7%
Sugars 7.39g 5%
Protein 32.13g 51%

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