To Die for Lasagna
Prepare to fall in love with the ultimate comfort food experience—our "To Die For Lasagna" is a crowd-pleasing masterpiece that layers rich, meaty flavors with indulgent, creamy cheese. This recipe combines hearty ground beef with Italian sausage, sautéed garlic, and onions to create a luscious homemade meat sauce infused with aromatic basil and oregano. Perfectly al dente lasagna noodles are layered with a decadent ricotta mixture, shredded mozzarella, and freshly grated Parmesan, then baked to golden, bubbly perfection. Ideal for family dinners, holidays, or meal prepping, this show-stopping lasagna is easy to make and serves up to 8 hungry souls. Whether you’re hosting a dinner party or satisfying your own cravings, this recipe is sure to become a forever favorite!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 1 pound Italian sausage
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 4 cloves (minced) Garlic
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 15 ounces Ricotta cheese
- 1 whole Large egg
- 3 tablespoons (chopped) Fresh parsley
- 4 cups (shredded) Mozzarella cheese
- 1 cup (grated) Parmesan cheese
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to the package instructions. Drain, rinse under cold water, and set aside on a baking sheet to avoid sticking.
In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3 minutes.
Add ground beef and Italian sausage to the skillet. Cook until browned, breaking the meat into small pieces, about 7-10 minutes. Drain excess grease.
Stir in crushed tomatoes, tomato paste, water, dried basil, oregano, salt, and ground black pepper. Simmer the sauce over low heat for 25 minutes, stirring occasionally.
While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine ricotta cheese, egg, and chopped parsley. Mix until smooth and creamy.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.
Layer 3-4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of shredded mozzarella and 1/4 cup of Parmesan. Top with another layer of meat sauce.
Repeat the layering process (noodles, ricotta, mozzarella, Parmesan, sauce) two more times, for a total of three layers.
After the final layer of noodles, spread a generous amount of remaining meat sauce on top. Cover with the remaining mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil (sprayed with nonstick cooking spray to prevent cheese from sticking). Bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 20-25 minutes, or until the cheese is bubbling and golden.
Let the lasagna cool for 10-15 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 580 mg | 45% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1015 mg | 22% | |
*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.
