Lasagna Recipe

This is the Lasagna Recipe that I’ve been making for years! Filled with a hearty meat sauce and lots of cheese, this layered pasta is a favorite classic.

Course Main Dish

Cuisine American

Prep Time 30

Cook Time 1 45

Total Time 2 15

Servings servings

Calories 477kcal

Author Deborah Harroun

Ingredients

1 pound ground beef
1/2 pound mild Italian sausage
1 medium onion chopped
2 cloves garlic minced
2 (6 oz each) cans tomato paste
1 (29 oz) can diced tomatoes
2 tablespoons brown sugar
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 eggs lightly beaten
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
1 teaspoon salt
10-12 dry lasagna noodles
3/4 cup beef broth
1 pound mozzarella cheese shredded
2 tablespoons grated Parmesan cheese

Instructions

In a large skillet or in a Dutch oven over medium high heat, add the ground beef and the sausage. Cook, breaking it up as it cooks, until it starts to brown.
1 pound ground beef, 1/2 pound mild Italian sausage
When it starts to brown, add the onion and continue to cook until the onion is soft and the meat is fully cooked. Stir in the garlic and cook for another minute. Drain any excess fat, if needed.
1 medium onion, 2 cloves garlic
Make a well in the center and add the tomato paste. Let it cook for about 30 seconds before stirring into the meat mixture. Let this cook for 1-2 minutes.
2 (6 oz each) cans tomato paste
Add the diced tomatoes, brown sugar, basil, 1 1/2 teaspoons of salt, and oregano. Simmer the sauce until thickened, about 30 to 45 minutes.
1 (29 oz) can diced tomatoes, 2 tablespoons brown sugar, 1 tablespoon chopped fresh basil, 1 1/2 teaspoons salt, 1 teaspoon dried oregano
Preheat the oven to 375ºF.
In a bowl, combine the eggs, ricotta, 1/2 cup parmesan, parsley, and salt.
2 eggs, 15 oz ricotta cheese, 1/2 cup grated Parmesan cheese, 2 teaspoons dried parsley, 1 teaspoon salt
Spread a layer of the sauce on the bottom of a 9x13-inch baking dish. Place a layer of dry lasagna noodles. (Depending on the pan I use, I will sometimes have to break a piece to cover the surface.)
10-12 dry lasagna noodles
Drizzle 1-2 tablespoons of the beef broth on each noodle.
3/4 cup beef broth
Spread 1/2 of the ricotta mixture over the noodles. Top with 1/3 of the mozzarella cheese. Then add 1/3 of the remaining meat sauce.
1 pound mozzarella cheese
Repeat with another layer of noodles, broth, the remaining ricotta mixture, 1/2 of the remaining mozzarella, and 1/2 of the remaining sauce.
Add one last layer of noodles, drizzle with broth, then spread the remaining sauce over the top. Top with the rest of the mozzarella and the 2 tablespoons of parmesan cheese.
2 tablespoons grated Parmesan cheese
Bake in the preheated oven for 45-60 minutes. Let the lasagna sit for 10 minutes before slicing to serve.

Notes

If you don’t want to drizzle the beef broth over the noodles, you can add it to the sauce and have a looser sauce that will soak into the noodles.

You can also boil the noodles ahead of time, if desired.

You’ll want to make sure all edges of the noodles are covered in sauce.

This an be made the day before, up to the point of baking. Cover and refrigerate, and when ready to bake, add an additional 15 minutes of baking time.

This recipe was originally posted in 2008. The only changes that have been made is adding uncooked noodles and the broth.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition