Easy Homemade Lasagna
30 min
Prep Time
1 hr
Cook Time
1 hr 45 min
Total Time
12
Servings
Ingredients
For the Lasagna
- 12 lasagna noodles, uncooked
- 2 ½ cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
Tomato Sauce
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 ounces pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (more to taste)
Cheese Mixture
- 2 cups ricotta cheese (or cottage cheese)
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package directions. Drain, rinse under cold water, and set aside.
- Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.
- In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
- Spread 1 cup of the meat sauce in a 9×13 pan. Top with 3 lasagna noodles. Layer with 1 cup of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
- Cover with foil and bake for 45 minutes.
- Remove the foil and sprinkle the top with 2 ½ cups mozzarella cheese and ¼ cup Parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2–3 minutes if desired.
- Rest for at least 15 minutes before cutting.
Notes
Rest at least 15 minutes before cutting so it holds together. You can use cottage cheese instead of ricotta. All beef works if you add extra Italian seasoning. Assemble up to 2 days ahead or freeze before or after baking. If baking from the fridge, add about 20 minutes.