Everyone loves lasagna. It’s one of those recipes you need to know how to make. There are many variations of lasagna, but this recipe is classic.
Prep 35 min Cook 45 minutes Makes 7+ servings
Ingredients
2 Tbsp of olive oil
1 yellow onion, diced
1 Tbsp of minced garlic
1-2 lbs of ground beef
3 links of Italian sausage, removed from casing
1- 15 oz container of ricotta cheese
2 cups of parmesan cheese, grated
2 1/2 cups of shredded mozzarella cheese, divided
2 eggs
1- 8 oz package of oven-ready lasagna noodles
salt and pepper
1 Tbsp of tomato paste
1 Tbsp of fennel seed
1 tsp of oregano
1 Tbsp of basil
2- 28 oz cans of crushed tomatoes
1 large tomato, sliced
In a large pot over medium-high heat, saute onion and garlic for 2 minutes. Add beef and sausage. Cook until meat begins to brown, about 7-10 minutes.
Add tomato paste, fennel seed, oregano and basil. Stir until combined. Turn heat down to low and add canned tomatoes. Simmer for 20 minutes. Remove from heat and let cool.
Meanwhile, in a large bowl, mix together ricotta cheese, 1 1/2 cups of mozzarella, parmesan cheese and eggs.
In a 9 by 13 inch pan, begin layering the lasagna by starting with 1 cup of sauce to cover the bottom of the pan. (This will prevent the noodles from sticking to the pan.)
Next, add noodles to cover the entire pan. Layer the cheese mixture, pressing down to make sure that it is evenly covered. Place another layer of noodles on top of the cheese mixture. Spoon the remaining meat sauce on top.
Lay slices of tomato on top and then sprinkle with remaining mozzarella cheese. Cover pan with foil and cook for 30 minutes. Remove foil and then cook for 15 more minutes or until the cheese starts to bubble.
Let the lasagna sit for 10 minutes before slicing and serving.