Prep Time: 20 minutes | Cook Time: 45 minutes
- 1 lb Italian sausage
- 1 lb ground beef
- 1 onion, chopped (Check out our handy how-to video)
- 3 cloves garlic, minced
- 24 oz your favorite tomato-based pasta sauce
- 1 cup broth or water
- 1 tbs Italian seasoning
- 15 oz ricotta
- 1/4 cup chopped fresh parsley (Or 4 tsp dried)
- 2 cups mozzarella (Sliced or shredded)
- 1 cup Parmesan, divided (Shredded or grated)
- 12 lasagna noodles
Preheat oven to 350 F.
Prepare the pasta noodles per the package instructions, then set aside.
In a large skillet, combine the hot sausage, ground beef, onion, and garlic. Cook until the meat has browned, then drain about 1/2 the fat.
Add the sauce along with the Italian seasoning and broth then heat to a simmer. Let cook 10 minutes.
Meanwhile, in a mixing bowl, combine ricotta, parsley, and 1/2 cup Parmesan.
Lightly grease a 9 x 13 baking pan, then place the first layer of pasta down. That should use 4 noodles.
Spread 1/3 of the meaty sauce over the noodles, then sprinkle with about 1/2 cup mozzarella.
Place another layer of noodles down, then spread on 1/2 the ricotta mixture. Spread on another 1/3 of the meat sauce, topped with mozzarella.
Add another layer of noodles, then use the second half of the ricotta. And finally, the last of the meat sauce.
Sprinkle the top generously with mozzarella and Parmesan. Tent the top with foil (to avoid touching the cheese), then bake for 40 minutes. Remove the foil and bake for 5 more.
Let cool 5 to 10 minutes before slicing, then enjoy!
This is a good lasagna recipe to build off of. Try playing around with the types of meats and veggies in the sauce to come up with your favorite personalized combos.
It's also a really good make ahead recipe. Put together the lasagna a day ahead then let it rest in the fridge. Let it sit at room temperature for an hour, then bake as directed.