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Classic Homemade Lasagna

Print Recipe
Delicious. Cheesy. Classic. Layers of homemade sauce, with ricotta, mozzarella cheese and noodles baked until perfection.
Course Mains & Entrees
Cuisine Italian
Keyword Italian, mozzarella, parmesan, pasta, tomatoes
Prep Time 1 hour 35 minutes
Cook Time 30 minutes
Total Time 2 hours 5 minutes
Servings 12 servings
Calories 577
Author Laurie McNamara

Ingredients

  • 1 pound ground sirloin
  • 1 pound ground Italian sausage
  • 1 large yellow onion chopped
  • 2 cloves garlic smashed, peeled and minced
  • 1 teaspoon kosher salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 (28 ounce) can whole San Marzano tomatoes
  • 12 ounces tomato paste
  • 1/4 cup water
  • 3 cups whole milk ricotta
  • 2 whole eggs
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup freshly grated parmesan cheese
  • 4 cups grated Mozzarella cheese divided
  • 16 no boil lasagna noodles or "oven ready" lasagna sheets

Instructions

MAKE THE SAUCE:

  • In a large Dutch oven or pot over medium heat; sauté chopped onion in olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage.
  • Use a wooden spoon or spatula to break up the meat, stir occasionally until the meat is fully cooked and is browned.
  • Measure and add in kosher salt, basil, parsley flakes and oregano.
  • Add in the tomato paste and stir to combine.
  • Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices) and add it to the pan. Add any remaining sauce from the can. I like to add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.
  • Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes.

MAKE THE RICOTTA MIXTURE

  • In a large bowl combine the ricotta, eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese.
  • Stir and keep in the fridge until ready to assemble the lasagna.

Assemble the Lasagna:

  • Preheat your oven to 375° and lightly spray a 13x9 baking pan with nonstick spray or olive oil.
  • Spread scant cup of sauce on the bottom of the baking pan.
  • Layer 1: Start with laying down 4 noodles and top with 1/3 of the ricotta mixture (spread it out). Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 to 3/4 cup of Mozzarella. Just eyeball it!
  • Layer 2: lay down 4 more noodles and top with 1/3 of the ricotta mixture (spread), pour 1 cup of sauce (spread) and sprinkle a 1/2 to 3/4 cup of Mozzarella.
  • Layer 3: lay 4 noodles down, top with the remaining ricotta mixture, and 1 cup of sauce (no cheese).
  • Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so of Mozzarella.
  • Bake the lasagna for 30-40 minutes (rotating the pan halfway through) or until cheese is thoroughly melted and golden.
  • After baking let the lasagna sit for 10 minutes before cutting and serving.

Nutrition

Serving: 1g | Calories: 577kcal | Carbohydrates: 28g | Protein: 35g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1081mg | Potassium: 704mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1104IU | Vitamin C: 9mg | Calcium: 410mg | Iron: 3mg