Description
A hearty, crowd-pleasing classic lasagna layered with rich meat sauce, creamy ricotta, mozzarella, and Parmesan cheese.
Ingredients
Units
Scale
- 9 lasagna noodles
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 lb bulk Italian sausage
- 4 (15 oz) cans tomato sauce
- 1 (16 oz) can sliced mushrooms, drained
- 1 tsp garlic salt
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp dried basil
- Salt & pepper, to taste
- 1 (15 oz) container ricotta cheese
- 3 large eggs, beaten
- 1/3 cup grated Parmesan cheese
- 1 lb shredded mozzarella cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot over medium heat, cook beef and sausage until browned; drain fat. Stir in tomato sauce, mushrooms, garlic salt, oregano, thyme, basil, salt & pepper. Simmer 30 minutes.
- Meanwhile, boil lasagna noodles in lightly salted water with olive oil until al dente, 8–10 minutes; drain.
- Mix ricotta, beaten eggs, and Parmesan in a bowl.
- Spread a thin layer of meat sauce in a 9×13 inch baking dish. Layer 3 noodles on top, then 1/3 of the ricotta mixture, sprinkle 1/4 of the mozzarella, and spoon 1/3 of the meat sauce. Repeat two more times, finishing with remaining mozzarella.
- Bake uncovered for about 2 hours until bubbly and cheese is melted. Let stand 10 minutes before serving.
Notes
- Let the lasagna rest after baking—it makes slicing cleaner and better set.
- You can prepare sauce ahead and refrigerate before assembling.
- Use a mix of beef and sausage for richer flavor.
Nutrition
- Serving Size: 1 slice (1/10th of pan)
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg