Homemade Lasagna Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
45 mins
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Refrigerate
2 hrs
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Total Time
3 hrs 30 mins
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Servings
9
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Calories
652 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Lasagna Recipe
Description
The recipe combines sweet Italian sausage and lean ground beef cooked with garlic and simmered in a tomato-based sauce flavored with basil, fennel seeds, Italian seasoning, and garlic salt. The sauce is thickened with tomato paste and balances acidity with brown sugar. Lasagna noodles are soaked before layering with the meat sauce, ricotta mixture (ricotta, Parmesan, egg, nutmeg, parsley), and shredded mozzarella. The assembled lasagna is refrigerated for a few hours or overnight to set before baking covered with foil and then uncovered to brown the cheese topping.
This layered baked pasta dish is rich and filling, suitable for a main course dinner. It benefits from preparation ahead of time to develop flavors and ease serving. Its combination of meat, cheese, and tomato sauce is a familiar and comforting meal.
For storage, refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 2 months. When freezing, wrap tightly with plastic and aluminum foil, and thaw overnight before baking. Prepared lasagna can be refrigerated covered or frozen before baking to allow make-ahead convenience.
Ingredients
- 1 pound Italian sausage sweet
- 1 pound ground beef lean
- 1 tbsp garlic minced
- 1 (28-ounce) can crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 1 ½ cups tomato sauce
- ½ cup water
- 2 tbsp brown sugar packed
- ¼ cup basil chopped
- ½ tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tsp garlic salt divided, or to taste
- ¼ tsp black pepper
- 12 lasagna noodles
- 16 ounces ricotta cheese or cottage cheese
- 1 tbsp Parmesan Cheese grated
- 1 egg
- nutmeg dash
- 4 tbsp parsley chopped, fresh
- 4 cups mozzarella cheese shredded
- basil chopped, for garnish, extra
Instructions
- In a large pot, cook sausage, ground beef, and garlic until brown and no longer pink. Drain fat.
- Add crushed tomatoes, tomato paste, tomato sauce, water, brown sugar, basil, fennel seeds, Italian seasoning, garlic salt, and pepper. Cover and simmer for about 30-45 minutes.
- While the sauce simmers, prep noodles by soaking them in hot water for 30 minutes.
- Make ricotta mixture while the sauce is simmering by combining ricotta cheese, grated Parmesan, egg, nutmeg, and chopped parsley.
- Layer lasagna as follows in a deep 9x13 baking dish:1. 2 cups meat sauce2. 3-4 noodles3. 2 cups meat sauce4. ½ ricotta mixture5. ½ of the shredded mozzarella6. 3-4 noodles7. 2 cups meat sauce8. Last half of ricotta mixture9. 3-4 noodles10. Last of meat sauce11. Last of the shredded mozzarella
- Cover with foil and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F.
- Bake with foil on for the first 30 minutes. Uncover and bake for an additional 15-20 minutes. Let cool for 15-20 minutes before cutting and serving.
- Sprinkle with fresh basil if desired.
Notes
- Prepare the lasagna layers as directed but do not bake immediately if storing for later use.
- Refrigerate assembled but unbaked lasagna for up to 1-2 days before baking.
- For longer storage, wrap tightly and freeze assembled lasagna for up to 2 months; thaw overnight before baking.
- Cover leftovers in airtight containers; refrigerate for 3-4 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 652kcal | 33% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 153mg | 51% |
| Sodium | 1231mg | 51% |
| Potassium | 631mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 405mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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