Tried True Lasagna
Classic comfort food meets culinary perfection with this Tried True Lasagna recipe, a hearty, delicious crowd-pleaser that's perfect for any occasion. Layered with tender lasagna noodles, a rich and flavorful meat sauce made from ground beef, Italian sausage, crushed tomatoes, and aromatic herbs, and a creamy ricotta mixture seasoned with fresh parsley, this lasagna is the epitome of Italian-inspired comfort food. Generous layers of melted mozzarella and Parmesan cheese create a golden, bubbly crust that's irresistible. Prepared in just 30 minutes of hands-on time and baked to perfection, this recipe effortlessly combines traditional flavors with a reliable, step-by-step method you'll return to time and again. Whether you're hosting a family dinner or meal prepping for the week, this lasagna serves up to eight and reheats beautifully. Elevate your dinner table with the tried-and-true flavors of this classic lasagna dish!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 1 pound Italian sausage
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 28 ounces Canned crushed tomatoes
- 6 ounces Canned tomato paste
- 15 ounces Canned tomato sauce
- 1 cup Water
- 1 teaspoon Granulated sugar
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 2 tablespoons, chopped Fresh parsley
- 4 cups, shredded Mozzarella cheese
- 1.5 cups Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain the noodles and lay them flat on a baking sheet to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked, approximately 7-8 minutes. Drain excess fat from the skillet.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, dried basil, oregano, salt, and black pepper. Stir to combine, reduce heat to low, and let the sauce simmer for 30 minutes, stirring occasionally.
In a medium mixing bowl, combine ricotta cheese, the egg, and chopped fresh parsley. Stir until well blended.
Spread 1 cup of the meat sauce evenly in the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles over the sauce, slightly overlapping them.
Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 1 cup of shredded mozzarella and 1/3 cup Parmesan cheese over the ricotta mixture.
Top with 1 1/2 cups of the meat sauce. Repeat layering (noodles, ricotta mixture, mozzarella, Parmesan, and meat sauce) two more times, ending with a layer of noodles, meat sauce, mozzarella, and Parmesan on top.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the cheese is melted, bubbling, and golden brown.
Let the lasagna cool for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 644 mg | 50% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1032 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.
