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Easy Homemade Lasagna Recipe

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4.3 from 11 reviews

This easy homemade lasagna recipe features layers of tender noodles, savory meat sauce, and creamy cheese mixtures baked to bubbly perfection. Made with a blend of ground beef and turkey sausage, rich tomato sauce, and a combination of ricotta, mozzarella, and Parmesan cheeses, this classic Italian comfort dish is perfect for family dinners or gatherings.

Ingredients

Lasagna Noodles

  • 12 lasagna noodles (uncooked)

Cheese Mixtures

  • 2 ½ cups shredded mozzarella cheese (for topping)
  • ¼ cup shredded Parmesan cheese (for topping)
  • 1 ½ cups shredded mozzarella cheese (for ricotta mixture)
  • ¼ cup shredded Parmesan cheese (for ricotta mixture)
  • 2 cups ricotta cheese (or cottage cheese)
  • ¼ cup chopped fresh parsley
  • 1 large egg (beaten)
  • ¼ teaspoon salt (for ricotta mixture)

Meat Sauce

  • ½ pound lean ground beef
  • ½ pound turkey 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)
  • ¼ teaspoon black pepper

Instructions

  1. Preheat and boil 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.
  2. Cook meat and aromatics: In a large skillet or Dutch oven over medium-high heat, brown the ground beef, turkey sausage, diced onion, and minced garlic until no pink remains. Drain any excess fat to keep the sauce lean.
  3. Add sauce and season: Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer uncovered over medium heat for 5 minutes until slightly thickened. Taste and adjust salt if needed.
  4. Prepare cheese mixture: In a medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, ricotta cheese, chopped parsley, beaten egg, and ¼ teaspoon salt. Mix well.
  5. Assemble the lasagna: Spread 1 cup of the meat sauce in the bottom of a 9×13-inch casserole dish. Layer 3 lasagna noodles on top, followed by 1 cup of the ricotta cheese mixture and 1 cup of meat sauce. Repeat these layers two more times. Finish with 3 noodles topped with the remaining sauce.
  6. Bake covered: Cover the casserole with foil and bake in the preheated oven for 45 minutes.
  7. Add cheese topping and finish baking: 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 until bubbly and browned. For extra browning, broil for 2-3 minutes if desired.
  8. Rest before serving: Let the lasagna rest for at least 15 minutes before cutting to allow it to set for cleaner slices and better flavor melding.

Notes

  • Use cottage cheese as a substitute for ricotta if desired, but ricotta provides a creamier texture.
  • Fresh parsley can be replaced with dried Italian seasoning but reduce quantity accordingly.
  • Broiling at the end is optional and helps create a golden, bubbly cheese crust.
  • Make sure to rest the lasagna after baking to prevent it from falling apart when slicing.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://yumntasty.com/easy-homemade-lasagna-recipe/