Killer Lasagna
Prepare to savor the ultimate comfort food with this *Killer Lasagna*, a hearty, flavor-packed dish that layers tender pasta, rich meat sauce, and a luscious combination of cheeses. This recipe starts with perfectly al dente lasagna noodles, layered with a robust sauce made from ground beef, Italian sausage, and a medley of tomatoes, basil, and oregano. The creamy ricotta filling, infused with fresh parsley and bound with egg, adds depth, while generous layers of melted mozzarella and tangy Parmesan create a golden, bubbling topping that’s downright irresistible. With its perfect balance of savory, cheesy, and saucy goodness, this lasagna is ideal for family dinners, dinner parties, or meal prepping for the week. Ready in just 90 minutes and serving up to 12, this classic baked Italian dish brings unparalleled comfort to your table.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 15 ounces Tomato sauce
- 2 teaspoons Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 16 ounces Ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 4 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and lay the noodles flat on a sheet of parchment paper to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the ground beef, Italian sausage, and chopped onion. Cook until the meat is browned and the onion is softened, about 8-10 minutes. Stir in the minced garlic during the last minute of cooking.
Reduce the heat to low and add the crushed tomatoes, tomato paste, tomato sauce, basil, oregano, sugar, salt, and black pepper to the skillet. Stir well to combine. Simmer the sauce for 25 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and parsley. Stir until smooth and set aside.
To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles over the sauce in a single layer.
Spread one-third of the ricotta mixture over the noodles, followed by 1 cup of shredded mozzarella and 1/3 cup of Parmesan. Spoon 1 1/2 cups of meat sauce over the cheese layer. Repeat this layering process two more times, ending with a layer of meat sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the final layer of sauce.
Cover the baking dish with aluminum foil, ensuring it does not touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbling and the lasagna is heated through.
Remove the lasagna from the oven and let it rest for 15 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
7969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.5 g | 539% | |
| Saturated Fat | 183.2 g | 916% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1553 mg | 518% | |
| Sodium | 13853 mg | 602% | |
| Total Carbohydrate | 659.4 g | 240% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 94.7 g | ||
| Protein | 434.9 g | 870% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6602 mg | 508% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 8122 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
