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Lasagna

A comforting dish layered with rich marinara sauce, hearty meat, creamy ricotta, and gooey mozzarella, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 pieces lasagna noodles Regular, not par-boiled.
  • 1 pound ground beef (90/10 lean or better) Adds depth and heartiness.
  • 1 16-ounce package sweet Italian sausage Flavor-packed and aromatic.
  • 1 32-ounce jar marinara sauce Rao’s or similar for best results.
  • ½ cup sun-dried tomatoes (chopped) Adds a burst of tangy sweetness.
  • 2 tablespoons garlic (minced) Enhances the flavor.
  • 1 tablespoon Italian seasoning For aromatic herb blend.
  • 16 ounces ricotta cheese Creates a delightful texture.
  • 1 large egg Binds the ricotta mixture.
  • 2 tablespoons parsley (fresh, chopped) For fresh flavor.
  • ¼ cup Parmesan cheese (grated) Brings extra layers of flavor.
  • 1 teaspoon garlic powder For extra garlicky kick.
  • 1 teaspoon onion powder Enhances savory notes.
  • 1 teaspoon salt Balances flavors.
  • ½ teaspoon pepper Adds spice.
  • 1 16-ounce block mozzarella cheese (shredded) Melty and stretchy.
  • 1 cup Parmesan cheese (shredded) For a golden-brown crust.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Boil a large pot of salted water and cook the lasagna noodles according to package instructions. Drain and rinse under cold water, laying them flat on a baking sheet.
  3. In a large skillet, brown the ground beef and sweet Italian sausage over medium heat. Stir occasionally until completely done. Drain excess fat and add minced garlic, cooking for an additional minute.
  4. Add marinara sauce, chopped sun-dried tomatoes, and Italian seasoning to the skillet. Stir well and let simmer for about 10 minutes.
  5. In a large bowl, combine ricotta cheese, egg, chopped parsley, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  6. In a separate bowl, combine shredded mozzarella and shredded Parmesan.
Assembly
  1. In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.
  2. Lay three lasagna noodles on top.
  3. Spread one-third of the ricotta mixture over the noodles.
  4. Top with one-third of the meat sauce.
  5. Sprinkle one-third of the mozzarella and Parmesan on top.
  6. Repeat the layers twice more, finishing with noodles and meat sauce topped with remaining mozzarella and Parmesan.
Cooking
  1. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown. Broil for an additional 2-3 minutes for a crispy top.
Serving
  1. Allow the lasagna to rest for about 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Consider variations with zucchini noodles or plant-based meats for a healthier take. You can prepare it a day in advance and refrigerate before baking.