Description
A comforting lasagna layered with beef, Italian sausage, creamy ricotta, and mozzarella, perfect for family dinners or gatherings.
Ingredients
- 12 lasagna noodles
- 1 pound (450 g) ground beef
- 1 pound (450 g) Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 cups marinara sauce
- 15 ounces (425 g) ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a lightly oiled sheet to prevent sticking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up the meat with a spoon for about 6–8 minutes. Drain excess fat if necessary.
- Add the minced garlic and chopped onion to the skillet. Sauté until the onion is translucent, about 4–5 minutes.
- Stir in the marinara sauce, dried basil, and dried oregano. Simmer for 5–8 minutes, then season with salt and pepper.
- In a medium bowl, combine ricotta cheese, the egg, a pinch of salt and pepper, and 1/4 cup of grated Parmesan. Mix until smooth.
- Assemble the lasagna: spread a thin layer of meat sauce in the baking dish, add noodles, dollop ricotta, then mozzarella and Parmesan. Repeat layers twice more. Finish with noodles, remaining meat sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for at least 10 minutes before slicing.
Notes
Use part-skim cheeses for lower fat or substitute Italian sausage with pork sausage and fennel seed for flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian