Restaurant Style Lasagna
Indulge in the ultimate comfort food with this Restaurant-Style Lasagna, a rich and hearty recipe that layers tender lasagna noodles with a savory meat sauce made from ground beef, Italian sausage, and a medley of tomatoes. Perfectly seasoned with aromatic herbs like basil and oregano, this lasagna also features a creamy ricotta filling enhanced with fresh parsley and egg, along with generous layers of gooey mozzarella and sharp Parmesan cheese. Baked to golden, bubbly perfection, this classic Italian-inspired dish is a crowd-pleaser that’s ideal for family dinners or entertaining guests. With its robust flavors, velvety textures, and rustic charm, this homemade lasagna rivals anything you’d find at your favorite Italian restaurant.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium, diced onion
- 3 minced garlic cloves
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 15 ounces tomato sauce
- 1 cup water
- 2 tablespoons granulated sugar
- 1.5 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 16 ounces ricotta cheese
- 1 large egg
- 2 tablespoons, chopped parsley
- 4 cups, shredded mozzarella cheese
- 1 cup, grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to boil and cook lasagna noodles until al dente, following package instructions. Drain and set aside.
In a large skillet or Dutch oven, heat over medium heat and brown the ground beef and Italian sausage. Drain excess fat.
Add the diced onions and minced garlic to the skillet, cooking until onions are soft and translucent, about 5 minutes.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.
Season the sauce with sugar, basil, oregano, salt, and black pepper. Simmer on low heat for 30 minutes, stirring occasionally.
In a medium bowl, combine ricotta cheese, egg, and parsley. Mix until smooth.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
Layer 3 to 4 cooked lasagna noodles on top of the sauce.
Spread 1/3 of the ricotta mixture over the noodles, then sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
Add another layer of meat sauce and repeat the process two more times: noodles, ricotta mixture, mozzarella, Parmesan, and meat sauce.
For the final layer, top with remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil (to prevent sticking, spray the underside of the foil with cooking spray).
Bake in the preheated oven for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes, until the cheese is golden and bubbly.
Let the lasagna rest for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 17.3 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 604 mg | 46% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1197 mg | 25% | |
*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.
