My Own Lasagna Oamc
Elevate your comfort food game with "My Own Lasagna OAMC," a hearty, homemade classic perfect for family dinners or make-ahead meals. This flavorful recipe layers tender lasagna noodles with a rich meat sauce made from ground beef, savory Italian sausage, and aromatic garlic and onions, combined with crushed tomatoes and Italian herbs. A creamy ricotta mixture, enhanced by fresh parsley and Parmesan, balances the boldness of the sauce, while gooey melted mozzarella ties it all together. Ideal for batch cooking, this lasagna is freezer-friendly, making it a convenient option for busy weeknights or entertaining guests. Whether freshly baked or reheated, it's guaranteed to deliver layers of perfection with every bite!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 15 ounces tomato sauce
- 1 cup water
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 16 ounces ricotta cheese
- 2 large eggs
- 2 tablespoons fresh parsley, chopped
- 0.5 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of boiling salted water according to the package instructions. Drain, rinse with cold water, and lay flat on a clean towel to prevent sticking.
In a large skillet, cook the ground beef, Italian sausage, and diced onion over medium heat until the meat is browned and the onion is soft, about 8-10 minutes. Add the minced garlic and cook for another minute. Drain excess fat.
Stir in the crushed tomatoes, tomato paste, tomato sauce, water, sugar, dried basil, dried oregano, salt, and black pepper. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, eggs, fresh parsley, and grated Parmesan cheese. Stir until fully incorporated.
Lightly grease a 9x13-inch baking dish. Spread 1 cup of the meat sauce on the bottom of the dish.
Arrange 3 lasagna noodles over the sauce, overlapping slightly. Spread a third of the ricotta mixture evenly over the noodles, then sprinkle 1 cup of shredded mozzarella on top. Cover with 1.5 cups of the meat sauce.
Repeat the layers twice more (noodles, ricotta, mozzarella, sauce). Finish with a final layer of noodles, the remaining sauce, and the rest of the shredded mozzarella.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 25 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for at least 15 minutes before slicing and serving. If freezing, let it cool completely, wrap tightly in foil, and freeze. To reheat, bake from frozen at 375°F (190°C) for 60-75 minutes.
Nutrition Facts
Calories |
7794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.5 g | 496% | |
| Saturated Fat | 172.7 g | 864% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 1675 mg | 558% | |
| Sodium | 12374 mg | 538% | |
| Total Carbohydrate | 663.9 g | 241% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 97.4 g | ||
| Protein | 455.3 g | 911% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 6129 mg | 471% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 7955 mg | 169% | |
*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.
