Is it blasphemous if we say that you can learn to make lasagna better than your mom? Or at least good enough to tide you over until your next trip home.
If you haven’t impressed your friends and family yet with any of our recipes (your recipes, feel free to say you made them up yourself), this meal definitely will. If you want, try practicing this recipe first on a Sunday night after all your homework is done just like our, excuse us, your Mac n Cheese recipe. Trust us, it makes a lot of leftovers which are still so yummy even after a 2 minute zap in the microwave.
Oh yeah, the sauce is made from scratch and not a jar – have fun!
It’s good, it’s good…It’s going to be good. We can’t take all of the credit though for this recipe, we adapted from this recipe.
- Servings – 10 to 12
- Prep time – 90 mins
- Cook time – 50 minutes
- 1 pound sweet Italian sausage links
- 1 pound lean ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounce) tomato paste
- 1 can (6.5 ounce) tomato sauce
- 2 tablespoons white sugar
- 1.5 teaspoons dried basil leaves
- 1 teaspoons Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 2 tablespoons dried parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 4 cups shredded mozzarella cheese
- 5 ounces grated Parmesan cheese
1.Take your sausage links, slice down the middle and peel off the casing.
2. Brown the sausage, ground beef, and onions together in a large pot over medium heat.
3. Once the meat is browned, drain off most of the liquid (this is mostly fat from the ground beef). Reserve some for flavor.
4. Add the crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, garlic, 1/2 tablespoon salt, pepper, basil, Italian seasoning, sugar and 1.5 tablespoons of parsley to the pot. Stir to combine and bring to a simmer. Simmer covered for 1 hour stirring every 15 minutes.
5. While the sauce is simmering, combine in a large bowl the ricotta cheese, 2 cups of the mozzarella, half of the Parmesan cheese (reserve 2 cups of mozzarella and half of the Parmesan for later), 1/2 tablespoon salt and 1/2 tablespoon parsley.
6. Once the sauce is done simmering grab a 9×13 inch baking dish and pour 1.5 cups of the sauce on the bottom and evenly spread (add a little more if you feel there is not enough sauce). Preheat your oven to 375ºF.
7. Take your lasagna noodles and line them so they cover all of the sauce. There is no need to boil the noodles ahead of time, all the moisture in the sauce will cook them in the oven.
8. Over the noodles spread half of the cheese mixture. You might want to use your fingers to help spread.
9. Repeat steps 6 to 8 – 1.5 cups sauce, lasagna noodles (placed them in the opposite direction as the first layer), and other half of the cheese mixture.
10. Top off with the rest of the sauce and the mozzarella and Parmesan cheese you reserved earlier.
11. Spray one side of aluminum foil with a non-stick spray and cover the lasagna (non-stick side down) and place in the oven for 25 minutes.
12. After 25 minutes, remove the aluminum foil and bake for another 25 minutes.
13. Remove from the oven and let rest for 15 minutes. Serve and enjoy!