Lasagna by Mom
Dive into the comforting, homemade charm of "Lasagna by Mom," a hearty classic bursting with layers of rich flavor and love. This family favorite combines tender lasagna noodles, a savory blend of ground beef and pork, and a luscious tomato sauce infused with garlic, basil, and oregano. The creamy ricotta filling, enriched with Parmesan, parsley, and a hint of egg, perfectly complements the gooey layers of melted mozzarella. Baked to golden perfection, this dish is ideal for family dinners, potlucks, or meal prep, as it serves up to eight and pairs beautifully with a crisp green salad or garlic bread. With just 30 minutes of prep and a fragrant 90-minute cook time, this recipe is a surefire way to bring the ultimate warm, cheesy comfort food to your table.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 15 ounces canned tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them out flat on a parchment-lined baking sheet to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and ground pork, breaking it up with a wooden spoon, and cook until browned. Drain excess fat if needed.
Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Add the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Stir to combine, then lower the heat and simmer for 20 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped parsley. Mix until smooth.
Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, overlapping slightly. Spread a third of the ricotta mixture on top, followed by a third of the meat sauce, and a third of the shredded mozzarella.
Repeat these layers (noodles, ricotta, meat sauce, mozzarella) twice more, ending with the mozzarella layer on top.
Cover the baking dish with aluminum foil, making sure the foil does not touch the cheese.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and slightly golden.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
7246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.5 g | 440% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 10041 mg | 437% | |
| Total Carbohydrate | 645.4 g | 235% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 84.4 g | ||
| Protein | 435.3 g | 871% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6463 mg | 497% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 7446 mg | 158% | |
*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.
