Lasagna Ii
Indulge in the classic, comforting layers of "Lasagna II," a richly satisfying Italian-inspired dish perfect for family dinners or special occasions. This lasagna combines tender sheets of pasta, a hearty meat sauce made with ground beef and Italian sausage, and a creamy ricotta blend infused with fresh parsley. Each layer is generously topped with gooey mozzarella and nutty Parmesan cheese, creating a perfectly golden crust. Simmered in a flavorful tomato base with garlic, basil, and oregano, this lasagna boasts aromatic, homemade flavors that rival any restaurant. With simple ingredients, easy-to-follow instructions, and a hearty serving size of eight, "Lasagna II" is your ultimate go-to for creating a baked pasta masterpiece. Perfect for gatherings or leftovers, this classic recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 pound ground beef
- 0.5 pound ground Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 15 ounces tomato sauce
- 2 teaspoons granulated sugar
- 2 teaspoons dried basil
- 1.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 16 ounces ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 4 cups mozzarella cheese, shredded
- 0.75 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water. Lay the noodles flat on a clean surface or parchment paper to prevent sticking.
In a large skillet or pot, cook the ground beef, Italian sausage, and chopped onion over medium heat until browned and fully cooked, about 7-8 minutes. Add the minced garlic and cook for an additional minute.
Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add sugar, dried basil, oregano, salt, and pepper. Lower the heat and simmer the sauce for 30 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and fresh parsley. Mix well and set aside.
Spread 1 cup of the meat sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan over the ricotta. Add another layer of meat sauce on top.
Repeat the layering process (noodles, ricotta, mozzarella, Parmesan, and sauce) two more times, finishing with a layer of meat sauce on top.
Sprinkle the remaining mozzarella and Parmesan over the final layer of meat sauce.
Cover the baking dish with aluminum foil, ensuring the foil doesn’t touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and golden brown. Let the lasagna cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
7008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.9 g | 422% | |
| Saturated Fat | 154.3 g | 772% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 10386 mg | 452% | |
| Total Carbohydrate | 668.5 g | 243% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 108.8 g | ||
| Protein | 395.6 g | 791% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6373 mg | 490% | |
| Iron | 53.5 mg | 297% | |
| Potassium | 8456 mg | 180% | |
*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.
