Name: Lasagna
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italianish
Ingredients: 1-pound mild Italian sausage, removed from casing; 1 pound ground beef; ½ Tbs Italian seasoning; 5 cups + 1 ½ cups marinara (or favorite tomato sauce); 15-ounce ricotta cheese; 1 egg; 2 Tbs milk; ¼ cup fresh basil, chopped; 1 Tbs fresh parsley, chopped; ½ pound lasagna noodles; 4 cups + 1 cup shredded mozzarella; ¼ cup parmesan cheese; Salt and pepper, to taste

Description

This recipe is the lasagna of my son’s childhood. Heavy on the meat and cheese. Light on the noodle.

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Ingredients

Units Scale

1–pound mild Italian sausage, removed from casing
1 pound ground beef
1/2 Tbs Italian seasoning
5 cups + 1 1/2 cups marinara (or favorite tomato sauce)
15–ounce ricotta cheese
1 egg
2 Tbs milk
1/4 cup fresh basil, chopped
1 Tbs fresh parsley, chopped
1/2 pound lasagna noodles
4 cups + 1 cup shredded mozzarella
1/4 cup parmesan cheese
Salt and pepper, to taste

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Instructions

Preheat oven to 350 degrees Fahrenheit.
Make the meat sauce: In a large pot or dutch oven, add the Italian sausage and ground beef. Using a wooden spoon, crumble into bits. Heat over medium heat. When the meat is halfway cooked, add the Italian seasoning. Season with salt and pepper. Cook until meat is fully cooked. Using a slotted spoon or colander, strain the meat (discarding grease). Add cooked meat to 5 cups marinara. Set aside.
Make the ricotta sauce: In a large bowl, combine the ricotta cheese, egg, milk, basil, parsley, salt (about ½ tsp kosher salt), and pepper (about ¼ tsp). Stir to combine. Set aside.
Assemble the lasagna: Spoon about 1 cup marinara on the bottom of a lasagna pan, enough to form a thin layer on the bottom of the pan. Cover with a layer of noodles. Top noodles with meat sauce. Top meat sauce with ricotta sauce. Top ricotta sauce with mozzarella. Repeat starting with the noodles, meat sauce, ricotta sauce, mozzarella. Once you top the final layer with noodles, add the remaining marinara and cover with 1 cup shredded mozzarella and parmesan cheese. Loosely cover with aluminum foil (don’t let the foil touch the top or the cheese will stick to it) and bake for 60 minutes. If you like crunchy cheese on the top, cook an additional 10-15 minutes uncovered. Enjoy immediately or let sit overnight in the refrigerator to set before cutting into individual pieces to freeze.

Notes

This is easy to make in bulk and freeze.

Prep Time: 40 minutes
Cook Time: 60 minutes
Category: Dinner
Cuisine: Italianish

Keywords: lasagna, italiani, Italian american