Forktionary

Our Very Favorite Lasagna Recipe

This lasagna recipe is a family favorite, perfected over time! Forget bland meatless versions – this recipe boasts a rich, savory meat sauce with a customizable blend of ground beef and Italian sausage. Featuring creamy ricotta, melty mozzarella, and a perfectly balanced herb blend, this lasagna is guaranteed to impress. We use no-cook lasagna noodles for convenience, but feel free to use your preferred type. Get ready for a taste of Italy in your own kitchen!

Prep Time 30 mins
Cook Time 140 mins
Calories 609.7 kcal
Protein 91g
Rating 5.0 (2 Reviews)
Our Very Favorite Lasagna 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Our Very Favorite Lasagna

  • 1 1/2 lbs Ground Beef
  • 1/2 lb Sweet Italian Sausage, casings removed
  • 1 medium Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 tbsp Dried Basil Leaves
  • 1 tbsp Dried Oregano
  • 1/2 cup fresh Parsley, chopped
  • 1 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 56 oz (2 - 28 oz cans) Crushed Tomatoes
  • 6 oz (1 - 6 oz can) Tomato Paste
  • 1/2 cup Water (optional)
  • 15 oz (1 container) Part Skim Ricotta Cheese
  • 1 large Egg
  • 16 oz shredded Part Skim Mozzarella Cheese (divided)
  • 8 oz grated Parmesan Cheese (divided)
  • 12 no-boil Lasagna Noodles (approximately)
  • Nonstick Cooking Spray

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How to Make Our Very Favorite Lasagna

  1. In a large Dutch oven or pot, brown 1/2 lb Italian sausage (removed from casings) and 1 lb ground beef over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until browned, about 15 minutes, stirring frequently.
  2. Stir in 1 tbsp dried basil, 1 tbsp dried oregano, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1/2 tsp sugar. Mix well.
  3. Add 28 oz (2 - 28oz cans) crushed tomatoes, 6 oz (1 - 6oz can) tomato paste, and 1/2 cup water (if needed to thin the sauce).
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
  5. Meanwhile, in a medium bowl, combine 15 oz ricotta cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1/2 tsp salt, 8 oz shredded mozzarella cheese, and 4 oz grated Parmesan cheese.
  6. Preheat oven to 375°F (190°C). Lightly grease a 13x9 inch baking dish with nonstick cooking spray.
  7. Spread about 1 1/2 cups of the meat sauce in the bottom of the baking dish.
  8. Layer with approximately 4 no-cook lasagna noodles.
  9. Spread half of the ricotta cheese mixture over the noodles.
  10. Top with another 1 1/2 cups of meat sauce.
  11. Repeat layers: noodles, remaining ricotta mixture, and remaining meat sauce.
  12. Top with the remaining lasagna noodles.
  13. Spread the remaining sauce evenly over the top.
  14. Sprinkle with the remaining 8 oz mozzarella and 4 oz Parmesan cheese.
  15. Cover with foil and bake for 25 minutes.
  16. Remove foil and bake for another 25 minutes, or until bubbly and heated through.
  17. Let cool for 15 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

41g

Fat

71g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Pork Recipes European Italian Fall Recipes Holiday Recipes

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