Homemade Lasagna

Ingredients

A dozen uncooked lasagna strips
Four cups of shredded mozzarella, split
Half a cup of finely shredded parmesan, partitioned

Tomato Sauce

Half a pound of lean ground beef
Half a pound of spicy Italian sausage
A medium-sized onion, finely chopped
2 fresh garlic cloves, minced
36 ounces of your preferred pasta sauce (see notes)
Two spoonfuls of thick tomato paste
A spoonful of mixed Italian herbs

Cheese Mix

A duo of ricotta cheese cups
Quarter cup of freshly chopped parsley
A single whisked egg

Instructions

Preheat your oven to a cozy 350°F. Follow the directions on the lasagna packaging to cook the noodles until they’re ‘al dente’. Submerge in cold water immediately after and let rest.

On a high flame, combine beef, sausage, onion, and garlic in a pan. Cook until the meat loses its pink hue. Remember to drain any excess fat.

Fold in the pasta sauce, tomato paste, and the assortment of Italian herbs into the pan. Let the sauce simmer for a quick 5 minutes.

Prepare the Cheese Mix by combining 1 ½ cups mozzarella, ¼ cup parmesan, ricotta cheese, parsley, and the beaten egg.

Start layering your lasagna in a 9×13 dish. Begin with a generous spread of meat sauce. Lay down three lasagna noodles, followed by a third of your prepared Cheese Mix, and another layer of meat sauce.

Repeat this step twice.

Cap it off with a final layer of noodles, covered by the remaining sauce.

Cover the dish with foil and bake for 45 minutes.

Uncover, garnish with the leftover cheese (2 ½ cups of mozzarella and ¼ cup of parmesan), and continue baking for an additional 15 minutes until it becomes golden and bubbles surface. If you fancy, broil for an extra 2-3 minutes.

Allow the lasagna to rest for 10-15 minutes before indulging.

Homemade Lasagna

Homemade Lasagna

Ingredients

  • A dozen uncooked lasagna strips
  • Four cups of shredded mozzarella, split
  • Half a cup of finely shredded parmesan, partitioned
  • Tomato Sauce
  • Half a pound of lean ground beef
  • Half a pound of spicy Italian sausage
  • A medium-sized onion, finely chopped
  • 2 fresh garlic cloves, minced
  • 36 ounces of your preferred pasta sauce (see notes)
  • Two spoonfuls of thick tomato paste
  • A spoonful of mixed Italian herbs
  • Cheese Mix
  • A duo of ricotta cheese cups
  • Quarter cup of freshly chopped parsley
  • A single whisked egg

Instructions

    Preheat your oven to a cozy 350°F. Follow the directions on the lasagna packaging to cook the noodles until they’re ‘al dente’. Submerge in cold water immediately after and let rest.

    On a high flame, combine beef, sausage, onion, and garlic in a pan. Cook until the meat loses its pink hue. Remember to drain any excess fat.

    Fold in the pasta sauce, tomato paste, and the assortment of Italian herbs into the pan. Let the sauce simmer for a quick 5 minutes.

    Prepare the Cheese Mix by combining 1 ½ cups mozzarella, ¼ cup parmesan, ricotta cheese, parsley, and the beaten egg.

    Start layering your lasagna in a 9×13 dish. Begin with a generous spread of meat sauce. Lay down three lasagna noodles, followed by a third of your prepared Cheese Mix, and another layer of meat sauce.

    Repeat this step twice.

    Cap it off with a final layer of noodles, covered by the remaining sauce.

    Cover the dish with foil and bake for 45 minutes.

    Uncover, garnish with the leftover cheese (2 ½ cups of mozzarella and ¼ cup of parmesan), and continue baking for an additional 15 minutes until it becomes golden and bubbles surface. If you fancy, broil for an extra 2-3 minutes.

    Allow the lasagna to rest for 10-15 minutes before indulging.

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