Lasagna
User Reviews
5
60 reviews
Excellent
Lasagna
Report
Lasagna layered with noodles, a savory meat sauce made from ground beef and sweet Italian sausage seasoned with Italian herbs and tomato sauce, and a creamy mixture of ricotta, cream cheese, Parmesan, and mozzarella cheeses creates a rich, hearty casserole. The combination of meats and cheeses delivers depth and creaminess, balanced by a herb-accented tomato base, resulting in a hearty, comforting dish often served as a main course in family meals.
Description
This lasagna recipe incorporates boiled al dente noodles layered with a meaty tomato sauce prepared by browning ground beef and Italian sausage with onions and garlic, then simmered with tomato sauce, diced tomatoes, Italian seasoning, and sugar to balance acidity. The sauce blends Italian herbs and spices for complexity.
The cheese filling combines whole milk ricotta, softened cream cheese, grated Parmesan, an egg, and dried parsley, creating a smooth, creamy texture that contrasts with the robust sauce and meats. Shredded mozzarella is used to top the assembled layers, melting into a bubbly, golden crust when baked.
Cooking at 350°F until heated through allows flavors to meld, and the lasagna can be served warm as a filling main dish. The recipe allows ingredient variations to fit preference, including omitting meat for a vegetarian version or adjusting meat proportions. The dish stores well refrigerated and can be frozen for longer preservation.
Share:
Ingredients
- 12 lasagna noodles
- 2 Tablespoons olive oil
- ½ onion finely chopped, sweet or yellow variety
- 3 cloves garlic minced (about 1 heaping Tablespoon)
- 1 lb ground beef (I use a lean beef but use whichever percentage you prefer)
- 1 lb Italian sausage sweet variety
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon basil dried
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes optional
- 28 oz tomato sauce
- 14 oz diced tomatoes undrained
- 3 Tablespoons granulated sugar
Filling/Topping
- 15 oz ricotta cheese whole milk
- ½ cup Parmesan Cheese fresh shredded
- 4 oz cream cheese softened
- 1 egg
- 1 teaspoon parsley dried
- 3 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350F.
- Bring a large pot of well-salted water to a boil and cook noodles according to package instructions until al-dente (typically 10 minutes), stirring occasionally.
- Drain and run noodles under cold water to keep them from cooking further. Set aside.
- While the noodles are cooking you can begin preparing your sauce. Heat olive oil in a large skillet over medium/high heat until shimmering. Add onions and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Add garlic and cook, stirring, until fragrant (about 30 seconds).
- Add ground beef and sausage to the pan and cook, crumbling, until mostly browned. Drain if needed. If you have accumulated a brown layer on the bottom of the pan, simply deglaze with a splash of broth or wine.
- Add Italian seasoning, basil, onion powder, garlic powder, salt, pepper, and red pepper flakes and stir until well combined with the meat.
- Add tomato sauce, diced tomatoes, and sugar and stir well. Bring to a simmer and stir occasionally while you prepare the cheese layer:
Filling
- Stir together ricotta cheese, parmesan cheese, cream cheese, egg, and dried parsley until completely combined.
Assembly
- Spoon a thin layer of sauce onto the bottom of a 9x13” (23x33cm) baking dish. Top with an even layer of 4 noodles.Top the noodles with a third of your sauce. Dollop half of your ricotta over the sauce and use a spoon to spread evenly (it will be a thin layer and may swirl with the sauce, this is fine). Top the ricotta with 1 cup (113g) shredded mozzarella.
- Repeat with 4 more noodles, half of your remaining sauce, another layer of ricotta and another cup of mozzarella, then 4 more noodles, remaining sauce, and sprinkle the remaining mozzarella evenly over the top.
- Lightly spray a piece of aluminum foil with cooking spray and place the foil (spray-side down) over the lasagna. Place the lasagna on a foil-lined baking sheet (in case any overflow happens this will keep it from making a mess in your oven) and bake in 350F (175C) oven for 40 minutes, then remove foil and bake for an additional 10 minutes/until cheese is melted and bubbly.
Equipments used:
Notes
- If using sausage links, remove casings to use the meat in the sauce.
- You may substitute all beef, all sausage, or adjust meat quantities according to preference; also suitable as a vegetarian lasagna if meat is omitted.
- Store assembled lasagna tightly covered in the refrigerator up to 5 days.
- Freeze for 1 to 2 months in an airtight container for longer storage.
Nutrition Information
Show Details
Serving
1piece of lasagna
Calories
589kcal
(29%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
1108mg
(46%)
Potassium
641mg
(14%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
870IU
(17%)
Vitamin C
9mg
(10%)
Calcium
323mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1piece of lasagna | |
| Calories | 589kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1108mg | 46% |
| Potassium | 641mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 323mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
60 reviews
Excellent
Other Recipes
You'll Also Love
