Ingredients
Lasagna Noodles and Cheese
- 12 lasagna noodles (uncooked)
- 2 ½ cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
Meat 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 (plus more to taste)
- ¼ teaspoon black pepper
Cheese Mixture
- 2 cups ricotta 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 and Cook Noodles: 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.
- Brown Meat and Vegetables: In a large skillet or Dutch oven over medium-high heat, brown the ground beef, Italian sausage, diced onion, and minced garlic until no pink remains. Drain any excess fat from the skillet.
- Prepare the Meat Sauce: Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper into the browned meat mixture. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and add more salt if desired.
- Make the Cheese Mixture: In a medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, ricotta cheese, chopped fresh parsley, beaten egg, and ¼ teaspoon salt. Mix well until thoroughly combined.
- Assemble the Lasagna: Spread 1 cup of the meat sauce evenly in a 9×13 inch pan or casserole dish. Arrange 3 cooked lasagna noodles on top. Spread 1 cup of the ricotta cheese mixture over the noodles, then top with 1 cup of meat sauce. Repeat this layering two more times, finishing with 3 noodles topped with the remaining sauce.
- Bake Covered: Cover the assembled lasagna with foil and bake in the preheated oven for 45 minutes.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups shredded mozzarella cheese and ¼ cup Parmesan cheese. Bake uncovered for an additional 15 minutes or until the cheese is browned and bubbly. Optionally broil for 2-3 minutes for a golden top.
- Rest and Serve: Let the lasagna rest for at least 15 minutes before cutting and serving to allow it to set and make slicing easier.
Notes
- You can use your favorite pasta sauce or homemade marinara for the best flavor.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
- Broiling at the end is optional but creates a deliciously crisp, golden cheese topping.
- Fresh parsley can be substituted with dried parsley if needed, using about 1 tablespoon dried.
- For a vegetarian version, omit the meat and increase vegetables or add plant-based protein.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
