Easy Homemade Lasagna
, Serves 12
Layered lasagna with a beef-and-sausage meat sauce and herbed ricotta, baked under foil then browned with cheese.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepBring a large pot of salted water to a boil | |||||||
| 12 lasagna noodles, uncooked | Cook al dente, drain, rinse | Layer noodles, sauce & filling | Cover; bake 350°F / 175°C, 45 min | Top with cheese; bake uncovered 15 min | Rest 15 min before cutting | ||
| 225 g lean ground beef | Brown beef, sausage, onion, garlic; drain | Add sauce, paste & seasonings | Simmer uncovered 5 min | ||||
| 225 g Italian sausage | |||||||
| 1 yellow onion, diced | |||||||
| 2 cloves garlic, minced | |||||||
| 1 kg pasta sauce | |||||||
| 2 tbsp tomato paste | |||||||
| 1 tsp Italian seasoning | |||||||
| 1/2 tsp salt (for the meat sauce) | |||||||
| 1/4 tsp black pepper | |||||||
| 170 g shredded mozzarella (for the filling) | Combine cheeses, parsley, egg & salt | ||||||
| 25 g shredded Parmesan (for the filling) | |||||||
| 475 g ricotta (or cottage cheese) | |||||||
| 15 g chopped fresh parsley | |||||||
| 1 large egg, beaten | |||||||
| 1/4 tsp salt (for the filling) | |||||||
| 280 g shredded mozzarella (for the topping) | |||||||
| 25 g shredded Parmesan (for the topping) | |||||||
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