0 from 27 votes
Homemade Lasagna
The best homemade lasagna recipe includes thick layers of noodles, sausage, ground beef, ricotta, Parmesan, and mozzarella cheeses in a made-from-scratch sauce!
Prep Time
1 hr
Cook Time
mins
Additional Time
15 mins
Total Time
2 hrs 5 mins
Servings: 12 people
Calories: 500 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 lb. bulk Italian Sausage
- 1 lb. ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) can crushed tomatoes (we love San Marzano tomatoes if available)
- 1 (15 ounce) can tomato sauce
- ⅓ cup water
- 2 tablespoons brown sugar (reduce to 1 tablespoon for a less sweet sauce)
- 3 tablespoons chopped fresh parsley, plus extra for garnish
- 1 tablespoon dried basil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper, divided
- 1 large egg, lightly beaten
- 1 (15 ounce) container ricotta cheese
- 1 ½ cups Grated parmesan cheese, divided
- 4 cups shredded mozzarella
- 9 oven-ready "no-boil" lasagna noodles
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.
Cup of Yum
Notes
- Assemble the casserole in a deep 9 x 13-inch dish. You'll have thick layers that fill the dish to the top! I also like to place the dish on a rimmed baking sheet while it's in the oven, just in case any of the sauce drips over the edge.
- The brown sugar helps to balance the acidity in the tomatoes. We like a sweeter sauce, so I use 2 tablespoons of sugar. If you prefer a less-sweet sauce, you can reduce the brown sugar to 1 tablespoon. Just start with less and gradually add more, to taste.
Nutrition Information
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
Cholesterol
126mg
(42%)
Sodium
1406mg
(59%)
Potassium
930mg
(27%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
1269IU
(25%)
Vitamin C
16mg
(18%)
Calcium
464mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 500
% 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.