HOMEMADE LASAGNA RECIPE is a classic that every cook should have in their rotation. Tender sheets of pasta, a cheese filling, and a rich meaty tomato sauce make the perfect dish!
While there are a few steps to this recipe, it’s easy to make and has huge flavor. This dish can be made ahead of time and freezes well either before or after baking!
HOMEMADE LASAGNA RECIPE
— 1 Tablespoon olive oil
— 12 lasagna noodles
— 1 small onion diced
— 1 pound (ca. 454 g) ground beef
— 2 6.5 ounce (ca. 246 g) can tomato sauce
— 1 pound (ca. 454 g) Italian sausage
— 2 Tablespoons Italian Seasoning
— 1 28 Ounces can of crushed tomatoes
— 1 6 ounces (ca. 227 g) can tomato paste
— 1/4 cup sugar
— salt and pepper to taste
— 1 tablespoon fresh basil chopped
— 16 ounce (ca. 605 g) ricotta cheese
— 1/2 cup Parmesan finely grated
— 1 egg
— 2 cups mozzarella cheese shredded
In a large skillet over medium high heat, add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
In a medium-sized bowl, add the ricotta cheese, Parmesan, and egg. Mix until incorporated.
Preheat oven to 375 degrees and spray a 9×13 inch pan with non-stick spray and set aside.
To make the lasagna, start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles, followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes, or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.