Family Favorite Lasagna Recipe
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
50 mins
-
Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
692 kcal
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Course
Main Course
Family Favorite Lasagna Recipe
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This classic lasagna recipe has layer upon layer of meaty and cheesy deliciousness!
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Ingredients
- 30 oz ricotta cheese whole milk
- 1 Tbsp Italian seasoning dried
- 1 Tbsp minced basil fresh
- 1 tsp kosher salt
- 1/2 tsp black pepper
- pinch ground nutmeg optional but recommended
- 1 large egg lightly beaten
- 16 oz shredded mozzarella cheese part skim will work as well, whole milk
- 1 1/2 cups shredded or grated Parmesan Cheese freshly grated is best, divided
- 12 oz box lasagna noodles this variety doesn't need to be boiled, dried, oven-ready, wavy
- 1 batch bolognese sauce see "chef tips" #2 for the link to that recipe
Garnish
- basil minced, fresh, additional
- parsley fresh, minced
Instructions
Prepare
- Make bolognese sauce (link), meat sauce (in Chef Tips section below), or use store-bought (Rao's makes a good one).
- Preheat oven to 375°F and spray a deep 9x13” baking dish with nonstick cooking spray.
Make herbed ricotta
- In a large mixing bowl, add ricotta cheese, dried Italian seasoning, fresh basil, salt, pepper, nutmeg (if using), 1/2 cup grated Parmesan cheese, and egg. Set aside.
Assemble the lasagna
- To the bottom of prepared baking dish, add about a cup of the bolognese sauce.
- Top with 4 lasagna noodles, then spread about 1/3 of the ricotta mixture in an even layer over the top. Sprinkle a layer of mozzarella cheese over the top of that.
- Spread approximately 1 - 1.5 cups of the bolognese sauce over the top of the cheese, then sprinkle with about 1/4 cup of the Parmesan cheese.
- Repeat steps 2 and 3 two more times.
- For the final layer, add 4 more lasagna noodles, then about 1 cup of bolognese sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Sprinkle with a bit of extra dried Italian seasoning if desired.
Bake
- Lay down a sheet of aluminum foil and spray it with nonstick cooking spray. Add the foil, sprayed side down, over the lasagna dish and cover loosely.
- Bake in preheated oven for 25 minutes, then remove the foil and bake another 25-30 minutes until hot and bubbly, and the cheese has melted and started to get golden brown.
Serve
- Remove lasagna dish from the oven and let rest for 10-15 minutes.
- Sprinkle with additional minced basil and parsley and serve hot.
Notes
- Ways to prep ahead for making lasagna:
- Quick meat sauce:
- This is not an authentic Italian recipe, just an Italian-American adaptation that my family loves.
- This is my homemade bolognese sauce (link) that I use in this recipe. It can be made ahead or frozen.
- If using store-bought bolognese, you'll want between 5-6 cups of sauce.
- If you are using regular lasagna noodles, either boil and drain them, or add them to a baking dish and top with hot water and let sit for 20-30 minutes, then drain.
- If your baking dish won't accommodate 4 lasagna noodles in the layers, just use 3.
- Sauce - the bolognese sauce can be made several days ahead of time and kept refrigerated.
- Ricotta - the ricotta can be combined with the seasonings, cheese and egg and kept refrigerated.
- 1 Tbsp olive oil
- 1 lb. lean ground beef
- 1/2 lb. Italian sausage (hot or mild)
- 1 medium yellow onion, minced
- 7 cloves garlic, minced
- 1/2 cup dry red wine (or substitute with equal amount of beef broth)
- 28 oz can crushed tomatoes
- 1/4 cup tomato paste
- 2/3 cup beef broth (reduced sodium is preferred)
- 1 Tbsp balsamic vinegar
- 1 Tbsp dried parsley (optional)
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tsp granulated sugar
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 cup heavy whipping cream
- 1/4 cup chopped fresh basil (optional)
- Heat a large skillet over MED HIGH heat. Add oil, then add beef and sausage. Cook until browned, breaking up the meat as it cooks. Drain.
- Add onion to the skillet and cook over MED heat for about 3-4 minutes, until softened.
- Add garlic and cook about 30 seconds. Pour in wine and cook about a minute, or until reduced.
- Return meat mixture to the skillet.
- Add crushed tomatoes, tomato paste, beef broth, vinegar, parsley, salt, oregano, sugar, thyme, red pepper, and black pepper.
- Bring to a bubble, then reduce the heat to LOW and simmer for about 10 minutes.
- Stir in heavy cream and basil and simmer for another minute or two.
Nutrition Information
Show Details
Calories
692kcal
(35%)
Carbohydrates
38g
(13%)
Protein
47g
(94%)
Fat
39g
(60%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.003g
(0%)
Cholesterol
171mg
(57%)
Sodium
1455mg
(61%)
Potassium
322mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1345IU
(27%)
Vitamin C
0.3mg
(0%)
Calcium
1049mg
(105%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 47g | 94% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 171mg | 57% |
| Sodium | 1455mg | 61% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1345IU | 27% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 1049mg | 105% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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