The lasagna consists of ground beef, Italian sausage, homemade marinara, pasta, herbs and A LOT of cheese. There are a lot of layers, so you get a little bit of everything with every bite.

This recipe makes a large pan so that you can feed it to a crowd or enjoy leftovers. Lasagna warms up well and freezes well too! Serve with garlic bread and a simple salad and you will have the perfect meal!

Ingredient

  • Lasagna Noodles – Use dried lasagna noodles.
  • Olive oil – for cooking and drizzling the cooked lasagna noodles.
  • Italian Sausage & Ground Beef – Use a mixture of Italian sausage and ground beef for a savory sauce.
  • Marinara Sauce – For the best taste, we recommend using our simple Marinara sauce. It contains a lot of onion, garlic, greens and herbs, so we do not need to add any additional ingredients to the lasagna, because the sauce tastes so good. If you want to use store-bought products, we like Rao’s brand, but you may want to add some spices.
  • Ricotta Cheese- Use full-fat ricotta cheese.
  • Eggs – adding eggs will help to bind the cheese mixture so that it does not leak when cutting into the lasagna.
  • Cream – for a rich and creamy cheese sauce.
  • Fresh lemon juice – a little lemon brightens the flavors.
  • Mozzarella cheese – Use freshly grated mozzarella cheese instead of pre-shredded cheese. Store-bought cheese has a powder coating and does not melt so well.
  • Parmesan Cheese – Use freshly grated Parmesan cheese, treat yourself to the good stuff!
  • Fresh basil or parsley- for garnish.

How to make lasagna

(scroll down to the recipe card for the full recipe with ingredients and instructions)

Preheat the oven. Bring a large pot of water to a boil and season generously with kosher salt. Cook the lasagna noodles al dente according to the package instructions.
Drain and rinse with cold water. Separate all the pasta glued together. Drizzle the pasta with a little olive oil.

In a large saucepan, heat the olive oil over medium heat. Add the sausage and ground beef, season with salt and pepper. Cook, stirring occasionally, for about 8 minutes, until browned. Drain excess fat.

Combine the ricotta and eggs in a large bowl. Add the cream and lemon juice and stir until smooth. Stir in 1 cup grated mozzarella cheese and ¾ cup Parmesan cheese. Season with salt and pepper.

Now it’s time to layer the lasagna. Spread 1 ½ cups of sauce on the bottom of a 9×13 baking dish that is at least 2 1/2 inches deep. Top with a layer of pasta, try not to overlap them.

Top with 2 cups of sauce and ½ cup grated mozzarella. Top with another layer of pasta and spread the ricotta and cheese mixture evenly over the pasta.

Add another layer of pasta, 2 cups of sauce and ½ cup of grated mozzarella.
Top with another layer of pasta and finish with the remaining sauce, mozzarella and Parmesan cheese. The pan will be very full.
Tent the lasagna with foil and fasten it tightly at the edges. Put the lasagna pan on a baking sheet and bake for 40 minutes. Carefully remove the foil and bake for another 15 to 20 minutes or until hot and bubbly.
Remove from the oven and let the lasagna rest for 15 minutes before serving. Garnish with fresh basil or parsley if desired.

What to serve with lasagna

  • Bruschetta
  • Garlic bread or Caprese garlic bread
  • Simple arugula salad
  • Summer Caprese salad
  • Simple green salad
  • Simple kale salad
  • Roasted broccoli or roasted green beans

Storing, warming up and freezing

Store leftovers: Store refrigerated lasagna leftovers in an airtight container in the refrigerator for up to 5 days. Warm up in the oven or warm up individual pieces in the microwave.
Pre-order: You can assemble the lasagna and store it in the refrigerator, covered, for up to 2 days. Remove from the refrigerator, preheat the oven and bake.
Freezing: You can freeze lasagna before or after baking. If you know that you are going to assemble and freeze, I recommend preparing it in a foil pan. Cover with plastic wrap and foil. You can also freeze individual slices of lasagna in freezer containers, which is quite suitable for simple lunches or dinners. Lasagna stays in the freezer for up to 3 months.
Warm up Frozen lasagna: You can bake a frozen lasagna, just double the baking time. You can also defrost a frozen lasagna in the refrigerator overnight, and then bake it.

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