PREP TIME: 30 MINS | COOK TIME: 1 HR | RESTING TIME: 15 MINS | TOTAL TIME: 1 HR 45 MINS | SERVINGS: 12
We never skip lasagna. It’s one of the dishes we have to have in our regular recipe rotation. A true classic and forever to keep. And with this easy homemade lasagna recipe, you’ll surely impress everyone around the table!
Ingredients
12 lasagna noodles uncooked
4 c. mozzarella cheese shredded and divided
½ c. Parmesan cheese shredded and divided
Tomato Sauce:
½ lb lean ground beef
½ lb Italian sausage
1 onion diced
2 cloves garlic minced
36 oz. pasta sauce *see note
2 tbsp tomato paste
1 tsp Italian seasoning
Cheese Mixture:
2 c. ricotta cheese
¼ c. fresh parsley chopped
1 Egg, beaten
How to make Easy Homemade Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees. And following the package directions, cook the pasta until al dente. When done rinse the pasta under cold water, then set aside.
Step 2: Cook over medium-high heat the beef, sausage, onion, and garlic until the beef and sausage are no longer pink. When done, drain the excess grease. Add the pasta sauce along with the tomato paste, Italian seasoning. Stir well and simmer for about 5 minutes.
Step 3: Combine 1 ½ cups mozzarella with ¼ cup Parmesan cheese, ricotta, parsley, and egg to make the Cheese mixture. Then, to a 9 x 13-inch pan, pour in a cup of the meat sauce. Top with 3 pieces of lasagna noodles followed by 1/3 cheese mixture, then a cup of meat sauce. Do the same layer twice. Finish it off with another 3 pieces of noodles topped with the rest of the sauce.
Step 4: Tent the lasagna with foil. Place in the preheated oven and bake for about 45 minutes. Remove the cover, then sprinkle the rest of the cheese (2 ½ cups mozzarella cheese and ¼ cup Parmesan). Return the lasagna to the oven and resume baking for another 15 minutes or until bubbly and browned. If desired, set the oven to broil for at least 2 to 3 minutes.
Step 5: Remove from the oven when done and allow the lasagna to rest for at least 10 to 15 minutes before slicing.
Notes:
Each layer of this recipe has around a cup of meat sauce. You can increase it to 48 ounces if you prefer more sauce.
To save time, you can use fresh lasagna sheets instead.
To keep the lasagna from becoming runny, make sure to allow it to rest for at least 15 minutes to about 30 to 45 minutes before slicing. This also helps the lasagna to keep its shape.
To reheat, resting the lasagna is not anymore needed.
If desired, you can use ricotta cheese instead of cottage cheese.
Substitute sausage with all beef or ground turkey if desired.
NUTRITION FACTS:
Calories: 377 | Carbohydrates: 28g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 857mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 7.4mg | Calcium: 526mg | Iron: 2.2mg
Ingredients
- 12 lasagna noodles uncooked
- 4 c. mozzarella cheese shredded and divided
- ½ c. Parmesan cheese shredded and divided
- Tomato Sauce:
- ½ lb lean ground beef
- ½ lb Italian sausage
- 1 onion diced
- 2 cloves garlic minced
- 36 oz. pasta sauce *see note
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- Cheese Mixture:
- 2 c. ricotta cheese
- ¼ c. fresh parsley chopped
- 1 Egg, beaten
Instructions
How to make Easy Homemade Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees. And following the package directions, cook the pasta until al dente. When done rinse the pasta under cold water, then set aside.
Step 2: Cook over medium-high heat the beef, sausage, onion, and garlic until the beef and sausage are no longer pink. When done, drain the excess grease. Add the pasta sauce along with the tomato paste, Italian seasoning. Stir well and simmer for about 5 minutes.
Step 3: Combine 1 ½ cups mozzarella with ¼ cup Parmesan cheese, ricotta, parsley, and egg to make the Cheese mixture. Then, to a 9 x 13-inch pan, pour in a cup of the meat sauce. Top with 3 pieces of lasagna noodles followed by 1/3 cheese mixture, then a cup of meat sauce. Do the same layer twice. Finish it off with another 3 pieces of noodles topped with the rest of the sauce.
Step 4: Tent the lasagna with foil. Place in the preheated oven and bake for about 45 minutes. Remove the cover, then sprinkle the rest of the cheese (2 ½ cups mozzarella cheese and ¼ cup Parmesan). Return the lasagna to the oven and resume baking for another 15 minutes or until bubbly and browned. If desired, set the oven to broil for at least 2 to 3 minutes.
Step 5: Remove from the oven when done and allow the lasagna to rest for at least 10 to 15 minutes before slicing.
Notes
Each layer of this recipe has around a cup of meat sauce. You can increase it to 48 ounces if you prefer more sauce. To save time, you can use fresh lasagna sheets instead. To keep the lasagna from becoming runny, make sure to allow it to rest for at least 15 minutes to about 30 to 45 minutes before slicing. This also helps the lasagna to keep its shape. To reheat, resting the lasagna is not anymore needed. If desired, you can use ricotta cheese instead of cottage cheese. Substitute sausage with all beef or ground turkey if desired. NUTRITION FACTS: Calories: 377 | Carbohydrates: 28g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 857mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 7.4mg | Calcium: 526mg | Iron: 2.2mg
