Lasagna Oamc
Get ready to savor the ultimate comfort food with this freezer-friendly *Lasagna OAMC* (Once A Month Cooking) recipe! Perfect for meal prep enthusiasts, this hearty lasagna layers tender pasta sheets with a rich, slow-simmered meat sauce featuring ground beef, Italian sausage, and aromatic herbs like basil and fennel. Creamy ricotta, melted mozzarella, and a sprinkle of Parmesan create a luscious, cheesy finish that’s impossible to resist. Designed to serve a crowd or stock your freezer, this make-ahead lasagna bakes to golden perfection and can be stored for up to three months. Whether you’re hosting a family dinner or planning for busy weeknights, this lasagna guarantees a satisfying, home-cooked meal with minimal effort later on.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 1 pound Italian sausage
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes
- 6 ounces Tomato paste
- 15 ounces Tomato sauce
- 0.5 cups Water
- 1 teaspoon Granulated sugar
- 1 teaspoon Dried basil
- 0.5 teaspoons Fennel seeds
- 2 teaspoons Italian seasoning
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 12 sheets Lasagna noodles
- 16 ounces Ricotta cheese
- 1 large Egg
- 4 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
Instructions
In a large saucepan, cook the ground beef, Italian sausage, and diced onion over medium heat until the meat is browned and the onion is tender. Add the minced garlic and cook for another minute, until fragrant. Drain excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water into the saucepan. Add the sugar, basil, fennel seeds, Italian seasoning, salt, black pepper, and fresh parsley. Simmer over low heat for 45 minutes, stirring occasionally.
While the sauce simmers, cook the lasagna noodles according to the package instructions. Drain and lay them out on a flat surface to prevent sticking.
In a mixing bowl, combine the ricotta cheese, egg, and 2 tablespoons of parsley until smooth. Set aside.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread 1 1/2 cups of the meat sauce evenly across the bottom. Layer 3 lasagna noodles on top of the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded mozzarella cheese. Sprinkle lightly with Parmesan cheese, then add another layer of meat sauce. Repeat this layering process two more times (noodles, ricotta, mozzarella, Parmesan, sauce), ending with a generous layer of meat sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
Cover the dish with aluminum foil, making sure the foil does not touch the cheese layer. Bake in the oven for 25 minutes covered, then remove the foil and bake for another 25 minutes, until the cheese is bubbly and golden brown.
Remove from the oven and allow the lasagna to rest for 15 minutes before slicing and serving.
To make this freezer-friendly, let the lasagna cool completely before covering it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for 30-40 minutes or until heated through.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 536 mg | 41% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 933 mg | 20% | |
*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.
