4.9 from 102 votes
Homemade Lasagna
Homemade lasagna layered with cooked Italian sausage, ground beef, marinara sauce, ricotta mixture, and three cheeses creates a hearty, rich casserole. The noodles are cooked separately and layered with sauce and cheeses to bake until bubbly and golden. Lemon juice in the ricotta mixture adds subtle brightness to the creamy filling.
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
Servings:
12
Calories:
584 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 oz lasagna noodles 15-16 noodles, dried
- 2 tablespoons olive oil plus more for drizzling on noodles
- 1- pound Italian sausage
- 1- pound ground beef
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 4 cups marinara sauce easy
- 15 ounces ricotta cheese
- 2 egg lightly beaten, large
- 1/4 cup heavy cream
- 1 tablespoon lemon juice fresh
- 2 1/2 cups mozzarella cheese divided, shredded
- 1 1/2 cups Parmesan Cheese divided, freshly grated
- basil for garnish, or Italian parsley, fresh
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil and generously season with kosher salt. Cook the lasagna noodles until al dente, according to package instructions. Drain and rinse with cold water. Separate any noodles that are stuck together. Drizzle the noodles with a little olive oil.
- In a large pot, heat the olive oil over medium-high heat. Add the sausage and ground beef, season with salt and pepper. Cook, stirring occasionally, until browned, about 8 minutes. Drain excess grease.
- Add the marinara sauce to the cooked sausage and meat and stir to combine.
- In a large bowl, combine the ricotta cheese and eggs. Add the heavy cream and lemon juice and stir until smooth. Stir in 1 cup shredded mozzarella cheese and 3/4 cup Parmesan cheese. Season with salt and pepper.
- Spread 1 1/2 cups of sauce on the bottom of a 9x13 baking dish that is at least 2 1/2-inches deep. Top with a layer of noodles, try not to overlap them.
- Top with 2 cups of sauce and 1/2 cup shredded mozzarella cheese. Top with another layer of noodles and spread ricotta cheese mixture evenly over the noodles.
- Add another layer of noodles, 2 cups of sauce, and 1/2 cup of shredded mozzarella cheese.
- Top with another layer of noodles and finish with remaining sauce, mozzarella cheese, and Parmesan cheese. The pan will be very full.
- Tent the lasagna with foil and secure tightly all around the edges. Place lasagna pan on a baking sheet and bake for 40 minutes. Carefully remove foil and bake an additional 15 to 20 minutes or until hot and bubbly.
- Remove from oven and let the lasagna sit for 15 minutes before serving. Garnish with fresh basil or parsley, if desired. Serve warm.
Cup of Yum
Notes
- Prepare the marinara sauce at home with onion, garlic, and herbs for fuller flavor.
- If using store-bought sauce, Rao's marinara is a recommended option for quality taste.
Nutrition Information
Calories
584kcal
(29%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
38g
(58%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Cholesterol
136mg
(45%)
Sodium
1097mg
(46%)
Potassium
598mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
890IU
(18%)
Vitamin C
7mg
(8%)
Calcium
340mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 584
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 136mg | 45% |
| Sodium | 1097mg | 46% |
| Potassium | 598mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 340mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.