Lasagna from the Kitchen of Bernie Knight
Indulge in the ultimate comfort food experience with "Lasagna from the Kitchen of Bernie Knight," a hearty, flavor-packed classic that will transport your taste buds straight to an Italian trattoria. This rich, layered masterpiece combines perfectly seasoned ground beef and Italian sausage in a robust tomato sauce infused with garlic, basil, and Italian seasoning. Creamy ricotta cheese blended with Parmesan and egg creates a luscious texture, while generous layers of gooey mozzarella leave every bite irresistibly cheesy. With tender lasagna noodles nestled between each layer, this recipe is baked to golden-bubbly perfection. Perfect for family dinners or special occasions, this homemade lasagna is a guaranteed crowd-pleaser that’s worth every minute of its prep time. Serve with fresh parsley garnish and a side of garlic bread for a meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Italian sausage
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 15 ounces Tomato sauce
- 1 cup Water
- 1 tablespoon Granulated sugar
- 1 teaspoon Dried basil
- 1 teaspoon Italian seasoning
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley
- 12 noodles Lasagna noodles
- 16 ounces Ricotta cheese
- 1 Egg
- 0.75 cup Grated Parmesan cheese
- 4 cups Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef, Italian sausage, and onion over medium heat until the meat is browned and the onion is soft, about 10 minutes. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, Italian seasoning, salt, pepper, and parsley. Mix well, reduce the heat to low, and let the sauce simmer for 30 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions, then drain and rinse with cold water to prevent sticking.
In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Add a pinch of salt and stir until smooth.
To assemble the lasagna, spread 1 cup of the meat sauce evenly across the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture evenly over the noodles, followed by 1 cup of shredded mozzarella. Repeat these layers (sauce, noodles, ricotta, mozzarella) two more times, ending with the remaining meat sauce and all of the remaining mozzarella on top.
Cover the baking dish with aluminum foil, making sure the foil doesn't 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 bubbly with golden edges.
Let the lasagna rest for 15 minutes before slicing and serving. Enjoy your delicious 'Lasagna from the Kitchen of Bernie Knight!'
Nutrition Facts
Calories |
7839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.0 g | 500% | |
| Saturated Fat | 175.5 g | 878% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 1539 mg | 513% | |
| Sodium | 12675 mg | 551% | |
| Total Carbohydrate | 668.5 g | 243% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 101.7 g | ||
| Protein | 456.9 g | 914% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 6341 mg | 488% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 7976 mg | 170% | |
*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.
