Easy Homemade Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 45 mins
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Servings
12 servings
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Calories
377 kcal
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Course
Main Course
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Cuisine
Italian
Easy Homemade Lasagna
Description
This lasagna recipe starts by boiling lasagna noodles until al dente, which are then layered with a rich meat sauce made by browning ground beef, sausage, onion, and garlic before adding tomato sauce, tomato paste, and Italian seasoning. The cheese filling combines ricotta (or cottage cheese), parsley, egg, and part of the shredded mozzarella and parmesan. Lasagna is assembled in a baking dish with alternating layers of noodles, cheese mixture, and meat sauce.
When baked covered at 350°F, the cheese melts smoothly while the meat sauce thickens slightly but remains moist. The noodles become tender but hold their shape. The layering creates distinct textural contrasts from the creamy cheese to the meaty sauce and al dente pasta.
This dish works well as a main course dinner or for feeding a crowd. It pairs well with green salads or garlic bread if desired. Allowing the lasagna to rest 15 to 45 minutes after baking helps it set to cut neatly and reduces runniness.
Variations include using fresh lasagna sheets to skip boiling or adjusting sauce quantity to taste. Ricotta can be replaced with cottage cheese, and the sausage can be omitted or substituted for all beef with added seasoning. Adjust salt to balance sauce base.
Ingredients
- 12 lasagna noodles uncooked
- 4 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese shredded and divided, shredded
- ¾ teaspoon salt more to taste
Tomato Sauce
- ½ pound ground beef lean
- ½ pound Italian sausage
- 1 yellow onion diced
- 2 cloves garlic minced
- 36 ounces pasta sauce *see note
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
Cheese Mixture
- 2 cups ricotta cheese or cottage cheese
- ¼ cup parsley chopped, fresh
- 1 large egg beaten
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.
- Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.
- In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
- Spread 1 cup of the meat sauce in a 9x13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
- Cover with foil and bake for 45 minutes.
- Remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
- Rest for at least 15 minutes before cutting.
Notes
- Use fresh lasagna sheets to skip boiling if preferred.
- Let baked lasagna rest at least 15 minutes before cutting to allow it to firm up.
- Adjust pasta sauce amount if you want a saucier lasagna; adjust salt accordingly.
- Cottage cheese can substitute ricotta in the cheese mixture.
- Use all beef instead of sausage but add Italian seasoning and optionally fennel seeds for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377 | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 857mg | 36% |
| Potassium | 492mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 526mg | 53% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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