This lasagna recipe is packed full of flavor. With two kinds of meats and three kinds of cheeses, each bite is cheesy and delicious. This is the lasagna recipe that I grew up on, with a few tweaks. Great for feeding a crowd, having leftovers to last a few days, or gifting to a friend that’s just had a baby or is having surgery, this is my go to recipe that is a hit with every crowd.
Ingredients Notes:
Ground Beef- Preferably chuck but any cut will do.
Bulk Italian Sausage- I prefer Jimmy Dean but any one-pound roll of Italian sausage will do. If you like extra spice, try using “hot” sausage.
Mozzarella Cheese- For best results, do not buy pre-shredded cheese. The cheese will melt much better using a block of mozzarella cheese and shredding it yourself, as there won’t be any anti-caking agents added to it.
Ricotta Cheese- Preferably whole milk ricotta, but low fat or skim will also do.
How to Make The Best Lasagna Ever:
Step 1: In a large heavy skillet, brown ground beef and sausage in olive oil. Remove and set aside.
Step 2: Add onion, garlic, and parsley to the oil and sauté until tender, about 5 minutes. Drain excess oil.
Step 3: Add meat back to the pan and add tomatoes, tomato paste, water and seasonings. Stir to mix well.
Step 4: Bring mixture to a boil, then reduce the heat and simmer, uncovered, for 1 ½ hours, stirring occasionally.
Step 5: Meanwhile, cook the lasagna noodles according to the package directions. Drain and rinse with cold water.
Step 6: Layer half of the noodles in the bottom of a lightly greased 9x13 pan.
Step 7: Add, in layers, half the ricotta, half the sauce, half the mozzarella, and half the parmesan.
Step 8: Repeat layers.
Step 9: Bake at 350 degrees for 30-35 minutes, uncovered. Let stand 5-10 minutes before cutting.
This lasagna recipe is packed full of flavor and feeds a crowd
In a large heavy skillet, brown ground beef and sausage in olive oil. Remove and set aside.
Add onion, garlic, and parsley to the oil and sauté until tender, about 5 minutes. Drain excess oil.
Add meat back to the pan and add tomatoes, tomato paste, water and seasonings. Stir to mix well.
Bring mixture to a boil, then reduce the heat and simmer, uncovered, for 1 ½ hours, stirring occasionally.
Meanwhile, cook the lasagna noodles according to the package directions. Drain and rinse with cold water.
Layer half of the noodles in the bottom of a lightly greased 9x13 pan.
Add, in layers, half the ricotta, half the sauce, half the mozzarella, and half the parmesan.
Repeat layers.
Bake at 350 degrees for 30-35 minutes, uncovered. Let stand 5-10 minutes before cutting.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage:
Leftover lasagna can be stored in the refrigerator for up to five days. It can be frozen after baking for up to 3 months. If you’d like to freeze before baking, make through step 8, seal with aluminum foil, and store for up to 3 months in the freezer. For best results, thaw frozen lasagna in the refrigerator overnight before baking. You can also bake directly from frozen but the time will need to be doubled (at least) keeping it covered with foil for the first half of the time.
