Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the onion and garlic. Cook until the meat is browned, about 6 to 8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until everything is combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, ¼ cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and ½ teaspoon basil. Stir until the mixture is incorporated.
- Cook the pasta al dente, following the package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ level cups of meat sauce. Repeat these layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan.
- Cover the dish with foil that you have sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake for 15 more minutes.
- Let the lasagna cool for 15 to 20 minutes before you cut and serve it.
Nutrition
Notes
This lasagna freezes well. You can assemble the entire dish, cover it tightly, and freeze it before baking. When ready to cook from frozen, allow extra time for baking, perhaps adding 20 to 30 minutes to the covered baking time.