Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 8 to 12 Servings
Old but gold! This Classic Lasagna recipe will always have a very special place in my heart! This was my grandma’s recipe. Now, I get to share it with you as well. Lunch or dinner will be awesome again with this delicious dish. Have a blessed day, friends. Enjoy!
Ingredients:
1 lb. box of dry lasagna noodles (you will need 16 noodles. A one-pound box contains 20 noodles so you will have four extras. Usually a few get broken so this usually works out)
For the Meat Sauce
1 pound ground beef
1 tbsp chopped garlic
1 pound ground Italian sausage meat (hot or sweet your choice)
1 28-ounce canned crushed tomatoes (we use Cento)
2 tbsp extra virgin olive oil
1 c chopped onions
2 tbsp dry basil or 3 tbsp chopped fresh basil
2 tbsp tomato paste
2 tsp chopped fresh mint
1 tsp dry oregano
Pinch red pepper flakes
1 tsp salt
¼ tsp freshly ground black pepper
For the cheese mixture
2 Eggs beaten
1 c shredded mozzarella
2 pounds whole-milk ricotta cheese
½ c chopped fresh Italian flat-leaf parsley
1 c grated Parmesan cheese
1 tsp salt
¼ tsp freshly ground black pepper
Other ingredients you’ll need
3 c shredded mozzarella
½ c grated Parmesan cheese
8 ounces fresh mozzarella sliced into 12 slices
2 ½ c tomato sauce
Directions:
Refer to the directions provided on the package of the lasagna noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onions and sauté until translucent.
Add the garlic and sauté until aromatic.
Add the meat and cook until brown. Discard any excess fat.
Add the tomato paste, crushed tomatoes, oregano, red pepper flakes, mint, salt, and pepper. Stir until just mixed, then turn the heat down to medium. Simmer for about 10 minutes. Make sure to stir from time to time, then remove the skillet from the stove.
Meanwhile, add 1 cup shredded mozzarella cheese, ricotta, 1 Parmesan cheese, beaten eggs, chopped parsley, salt, and pepper into a mixing bowl. Stir until well mixed.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Add 1 cup of tomato sauce to the bottom of a 9x13x3-inch glass baking dish and spread it evenly.
Arrange overlappingly 4 lasagna noodles on top of the sauce.
Sprinkle 1/3 of the cheese mixture, 1/3 meat mixture, and 1/2 of the sliced mozzarella over the lasagna noodles. Repeat the process until everything is arranged in layers.
Cover the top with parchment paper, then aluminium foil.
Line a sheet pan with foil, then place it into the rack.
Put the lasagna into the rack.
Place it inside the oven and bake for about an hour.
Remove the foil cover, then bake for another 30 minutes or until done.
Remove from the oven and allow it to cool completely at room temperature.
Serve and enjoy!
Ingredients
- 1 lb. box of dry lasagna noodles (you will need 16 noodles. A one-pound box contains 20 noodles so you will have four extras. Usually a few get broken so this usually works out)
- For the Meat Sauce
- 1 pound ground beef
- 1 tbsp chopped garlic
- 1 pound ground Italian sausage meat (hot or sweet your choice)
- 1 28-ounce canned crushed tomatoes (we use Cento)
- 2 tbsp extra virgin olive oil
- 1 c chopped onions
- 2 tbsp dry basil or 3 tbsp chopped fresh basil
- 2 tbsp tomato paste
- 2 tsp chopped fresh mint
- 1 tsp dry oregano
- Pinch red pepper flakes
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- For the cheese mixture
- 2 Eggs beaten
- 1 c shredded mozzarella
- 2 pounds whole-milk ricotta cheese
- ½ c chopped fresh Italian flat-leaf parsley
- 1 c grated Parmesan cheese
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- Other ingredients you’ll need
- 3 c shredded mozzarella
- ½ c grated Parmesan cheese
- 8 ounces fresh mozzarella sliced into 12 slices
- 2 ½ c tomato sauce
Instructions
Refer to the directions provided on the package of the lasagna noodles on how to cook them. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onions and sauté until translucent.
Add the garlic and sauté until aromatic.
Add the meat and cook until brown. Discard any excess fat.
Add the tomato paste, crushed tomatoes, oregano, red pepper flakes, mint, salt, and pepper. Stir until just mixed, then turn the heat down to medium. Simmer for about 10 minutes. Make sure to stir from time to time, then remove the skillet from the stove.
Meanwhile, add 1 cup shredded mozzarella cheese, ricotta, 1 Parmesan cheese, beaten eggs, chopped parsley, salt, and pepper into a mixing bowl. Stir until well mixed.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Add 1 cup of tomato sauce to the bottom of a 9x13x3-inch glass baking dish and spread it evenly.
Arrange overlappingly 4 lasagna noodles on top of the sauce.
Sprinkle 1/3 of the cheese mixture, 1/3 meat mixture, and 1/2 of the sliced mozzarella over the lasagna noodles. Repeat the process until everything is arranged in layers.
Cover the top with parchment paper, then aluminium foil.
Line a sheet pan with foil, then place it into the rack.
Put the lasagna into the rack.
Place it inside the oven and bake for about an hour.
Remove the foil cover, then bake for another 30 minutes or until done.
Remove from the oven and allow it to cool completely at room temperature.
Serve and enjoy!
Notes
Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 8 to 12 Servings
