Lasagna by Bert
Dive into the hearty, flavor-packed layers of "Lasagna by Bert," a soul-warming classic that brings comfort food to new heights. This recipe combines the irresistible richness of ground beef and Italian sausage with a robust tomato sauce infused with garlic, onion, and herbs like basil and oregano. Creamy ricotta blended with Parmesan and egg creates a luxurious filling, while gooey mozzarella ties it all together in perfect harmony. With tender lasagna noodles layered between these delicious components and baked to bubbly perfection, this dish is ideal for feeding a crowd or savoring as leftovers. Ready in under two hours, this homemade lasagna is guaranteed to elevate your dinner table and impress your guests. Garnish with fresh parsley for a final touch of elegance and flavor!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 2 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 15 ounces Tomato sauce
- 2 teaspoons Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Granulated sugar
- 15 ounces Ricotta cheese
- 1 Egg
- 1 cup Parmesan cheese, grated
- 4 cups Mozzarella cheese, shredded
- 12 sheets Lasagna noodles (uncooked)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and ground Italian sausage, breaking them up with a wooden spoon. Cook until browned, about 7-8 minutes.
Add the finely chopped onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onion is soft and translucent.
Stir in the crushed tomatoes, tomato paste, tomato sauce, dried basil, dried oregano, salt, black pepper, and sugar. Reduce heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until well blended and creamy. Set aside.
In a large pot, bring salted water to a boil. Cook the lasagna noodles according to package instructions until just al dente. Drain and rinse the noodles under cold water to prevent sticking. Lay them flat on a clean surface.
Spread 1 cup of the meat sauce evenly on the bottom of a 9x13-inch (33x23 cm) baking dish.
Place 3 lasagna noodles on top of the sauce, slightly overlapping them. Spread a layer of the ricotta mixture, about 1/3 of the total amount, on top of the noodles. Sprinkle 1 cup of shredded mozzarella cheese over the ricotta.
Repeat the layers (meat sauce, noodles, ricotta mixture, mozzarella) two more times, finishing with the remaining meat sauce and topping with the last cup of shredded mozzarella cheese.
Cover the baking dish with aluminum foil, ensuring the foil doesn’t touch the cheese to avoid sticking.
Bake the lasagna in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 692 mg | 53% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1011 mg | 22% | |
*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.
