Lasagna Supremo the Best Lasagna Ever
Get ready to savor the ultimate Italian comfort food with "Lasagna Supremo: The Best Lasagna Ever." This indulgent dish layers tender lasagna noodles with a hearty, flavor-packed meat sauce made from ground beef, Italian sausage, and aromatic herbs like basil and oregano. Creamy ricotta cheese, enriched with parmesan and a touch of parsley, adds a velvety texture, while a generous topping of gooey, golden mozzarella makes every bite irresistible. Baked to perfection in under two hours, this crowd-pleasing lasagna is perfect for family dinners, holiday gatherings, or any occasion that calls for a satisfying, homemade classic. Serve it warm, and watch it become the centerpiece of your table!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 0.5 pound Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup parmesan cheese, grated
- 4 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and Italian sausage. Cook until browned, breaking the meat into small crumbles.
Add the chopped onion and garlic to the skillet. Cook for 3-5 minutes until softened.
Stir in the tomato paste, crushed tomatoes, tomato sauce, dried basil, oregano, salt, and pepper. Simmer the sauce for 20 minutes, stirring occasionally.
In a mixing bowl, combine ricotta cheese, egg, grated parmesan cheese, and 1 tablespoon of parsley. Mix until smooth.
Lightly grease a 9x13-inch baking dish. Spread 1 cup of the meat sauce on the bottom of the pan.
Layer 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture on top of the noodles, followed by 1 cup of mozzarella cheese and another 1 cup of meat sauce.
Repeat the layers (noodles, ricotta, mozzarella, sauce) two more times, finishing with the remaining meat sauce and mozzarella cheese.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 25 minutes or until the cheese is golden and bubbling.
Let the lasagna cool for 15 minutes before slicing. Garnish with the remaining parsley and serve warm.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 693 mg | 53% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 953 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.
