Ultimate No Fail Lasagna
Dive into the comfort of hearty Italian flavors with the "Ultimate No Fail Lasagna," a recipe crafted to deliver perfect results every time. Featuring tender layers of al dente lasagna noodles, a rich and savory meat sauce made with ground beef, Italian sausage, and aromatic herbs, and a creamy ricotta cheese filling infused with fresh parsley and Parmesan, this lasagna is truly irresistible. Topped with a golden, bubbly crust of melted mozzarella, it’s baked to perfection for a dish that’s both indulgent and satisfying. Whether you’re hosting a family dinner or meal-prepping for the week, this crowd-pleaser promises to be a hit. With easy-to-follow instructions and reliable results, this no-fail lasagna is destined to become your go-to recipe for ultimate comfort food.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 1 medium Yellow onion, finely diced
- 3 cloves Minced garlic
- 28 ounces Canned crushed tomatoes
- 6 ounces Canned tomato paste
- 15 ounces Canned tomato sauce
- 2 tablespoons Sugar
- 2 teaspoons Dried basil
- 1.5 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Whole milk ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 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 a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a sheet of parchment paper or a baking sheet to prevent sticking.
In a large skillet over medium heat, combine the ground beef, ground Italian sausage, and diced onion. Cook until the meat is browned and the onion is softened, about 7-10 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for 30 minutes, stirring occasionally.
In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, and 1/2 cup of grated Parmesan cheese. Mix until smooth and set aside.
To assemble the lasagna, spread about 1 cup of the meat sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles on top of the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture over the noodles, then sprinkle 1 cup of shredded mozzarella over the ricotta. Top with another cup of meat sauce.
Repeat the layers twice more: noodles, ricotta mixture, mozzarella, and meat sauce.
For the final layer, top with noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil, making sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Let the lasagna rest for 15 minutes before slicing and serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
7983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.1 g | 498% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 13615 mg | 592% | |
| Total Carbohydrate | 700.8 g | 255% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 140.5 g | ||
| Protein | 438.5 g | 877% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6246 mg | 480% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 9176 mg | 195% | |
*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.
