Homemade Lasagna
User Reviews
5
Homemade Lasagna
Description
This Homemade Lasagna recipe combines ground meats including Italian sausage and beef with aromatics like onion and garlic, cooked with tomato paste and crushed tomatoes to form a thick, savory sauce balanced by brown sugar to reduce acidity. Herbs such as parsley and dried basil season the sauce, while salt and pepper enhance overall flavor.
Layering the dish involves spreading meat sauce, layering noodles, then an egg-enriched ricotta and Parmesan mixture, finished with mozzarella. Repeated layers build a dense, cheesy casserole that bakes covered to maintain moisture and then uncovered for a golden cheese crust.
Lasagna serves as a filling main dish suitable for dinners or gatherings. The richness of multiple cheeses and robust meat sauce offers a classic Italian-American dish experience.
Practical notes include assembling in a deep 9 x 13-inch dish and placing it on a rimmed baking sheet during baking to catch any sauce overflow. Adjust brown sugar levels to modify sauce sweetness and start with less sugar, adjusting to taste.
Ingredients
- 1 lb. Italian sausage bulk
- 1 lb. ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 2 (6 ounce) tomato paste canned
- 1 (28 ounce) crushed tomatoes we love San Marzano tomatoes if available, canned
- 1 (15 ounce) tomato sauce canned
- ⅓ cup water
- 2 tablespoons brown sugar (reduce to 1 tablespoon for a less sweet sauce)
- 3 tablespoons parsley plus extra for garnish, chopped, fresh
- 1 tablespoon basil dried
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper divided
- 1 large egg lightly beaten
- 1 (15 ounce) ricotta cheese container
- 1 ½ cups Parmesan Cheese divided, grated
- 4 cups mozzarella cheese shredded
- 9 lasagna noodles oven-ready, no-boil
Instructions
- Preheat oven to 400°F. Grease a deep 9 x 13-inch baking dish; set aside.
- In a Dutch oven over medium heat, cook and crumble the sausage, ground beef and onion until the meat is no longer pink, 5-7 minutes; drain off the fat. Add garlic and tomato paste; cook and stir for 1 minute.
- Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt and ¼ teaspoon pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes.
- In a separate bowl, stir together the egg, ricotta, 1 ¼ cups of Parmesan cheese, and remaining ¼ teaspoon pepper.
- Spread 2 cups of the meat sauce in the bottom of the prepared baking dish. Layer with 3 noodles and ⅓ of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat sauce, mozzarella, and Parmesan.
- Cover with greased foil; place on a rimmed baking sheet (to catch drips if it bubbles over); bake for 30 minutes. Uncover; bake for 15-20 more minutes, or until browned on top and bubbly. Let stand at least 15 minutes before serving.
Notes
- Use a deep 9 x 13-inch baking dish to allow thick layers that fill the dish completely.
- Place the assembled lasagna on a rimmed baking sheet during baking to catch any overflowing sauce.
- The brown sugar balances tomato acidity; start with less and adjust to taste to control sauce sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1/12 of the casserole | |
| Calories | 500kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 33g | 66% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 1406mg | 59% |
| Potassium | 930mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1269IU | 25% |
| Vitamin C | 16mg | 18% |
| Calcium | 464mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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