Homemade Lasagna Recipe
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
15
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Homemade Lasagna Recipe
Description
Start by cooking sweet Italian sausage, ground chuck, diced onion, and minced garlic together until browned and cooked through. Drain excess fat, then add crushed tomatoes, tomato paste, tomato sauce, water, sugar, fresh basil, fennel seeds, Italian seasoning, salt, black pepper, and fresh parsley. Simmer this sauce slowly for 1½ hours to develop depth and meld flavors.
Lasagna noodles are soaked in hot water until softened for easier layering. Ricotta cheese is mixed with egg and a dash of nutmeg to add creaminess and structure. The lasagna is assembled by layering sauce, noodles, dollops of ricotta mixture, shredded mozzarella, provolone slices, and grated Romano and Parmesan cheeses in a deep baking dish.
Once baked, the lasagna offers a rich combination of tender pasta, savory meat sauce, and melty cheeses with herbal and spice notes. It can be served as a substantial main dish for gatherings.
Practical tips include slow-cooker simulation for sauce preparation, spraying foil to prevent sticking during baking, and storage of leftovers in an airtight container refrigerated up to four days. You can also make a vegetarian version by substituting vegetables such as zucchini and spinach for the meats.
Ingredients
- 1 pound Italian sausage sweet
- 1 pound ground chuck 80/20
- ½ cup onion diced
- 1 teaspoon garlic minced
- 28 ounces crushed tomatoes
- 12 ounces tomato paste
- 15 ounces tomato sauce
- ¼ cup water
- 2 tablespoons granulated sugar
- ½ cup basil freshly chopped
- ½ teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons parsley chopped, fresh
- 12 lasagna noodles
- 15 ounces ricotta cheese whole milk
- 1 large egg
- dash nutmeg
- 1 pound mozzarella shredded, whole milk
- 9-10 lices provolone cheese
- ½ cup Romano cheese freshly grated
- ½ cup Parmesan Cheese freshly grated
Instructions
- This makes a large pan of lasagna. I use a deep dish lasagna pan or a deep 9x13" baking dish.
- In a large saucepan, cook the sausage, ground beef, onion and garlic until cooked through. Drain the fat. 1 pound sweet Italian sausage, 1 pound ground chuck, ½ cup diced onion, 1 teaspoon minced garlic
- Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well. 28 ounces crushed tomatoes, 12 ounces tomato paste, 15 ounces tomato sauce, ¼ cup water, 2 tablespoons granulated sugar, ½ cup freshly chopped basil, ½ teaspoon fennel seeds, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, 4 tablespoons chopped fresh parsley
- Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.*
- Place the lasagna noodles in a pan of hot water and make certain they are completely covered. Allow them to sit for 30 minutes to soften, then drain the water. 12 lasagna noodles
- In a small bowl, mix together the ricotta cheese, egg and nutmeg. 15 ounces whole milk ricotta cheese, 1 large egg, dash nutmeg
- In a separate small bowl, mix together the Parmesan and Romano cheeses. ½ cup freshly grated romano cheese, ½ cup freshly grated parmesan cheese
Let's put together the lasagna!
- Spread 1 1/2 cups of meat sauce on the bottom of the lasagna pan. Place 4 lasagna noodles over the sauce.
- Spoon half of the ricotta cheese mixture over the noodles. Top with 2 cups of shredded mozzarella cheese. 1 pound whole milk mozzarella
- Spread another 1 1/2 cups of sauce over the mozzarella, then sprinkle with 1/3 cup of the Parmesan mixture.
- Lay another 4 noodles over the cheese. Top with the remaining ricotta mixture.
- Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 1/2 cups meat sauce. 9-10 slices provolone cheese
- Sprinkle 1/3 cup Parmesan mixture over the sauce.
- Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
- Preheat the oven to 375ºF. Bake immediately for 25 minutes (covered with foil**) and then an additional 30 minutes with the foil removed.
- OR...cover the unbaked casserole and refrigerate to save baking until the next day. If you choose to do this, remove the lasagna from the refrigerator 45 minutes before baking, then bake the same as above.
- Allow the lasagna to cool for 15 minutes before slicing.
Notes
- For convenience, simmer the sauce on low in a slow cooker for 4-6 hours instead of stovetop simmering.
- Spray aluminum foil with cooking spray before covering the lasagna to prevent cheese from sticking.
- Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
- Vegetarian option: omit meat and add vegetables like zucchini and spinach.
- Calorie counts are approximate due to ingredient variability; consult a nutritionist for exact data.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 112mg | 37% |
| Sodium | 1254mg | 52% |
| Potassium | 781mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 465mg | 47% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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