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Homemade Lasagna

A classic recipe to add to your dinner rotation.


12 lasagna noodles uncooked

4 cups mozzarella cheese shredded and divided

½ cup parmesan cheese shredded and divided

½ pound lean ground beef

½ pound Italian sausage

1 onion diced

2 cloves garlic minced

36 ounces pasta sauce *see note

2 tablespoons tomato paste

¼ cup fresh parsley chopped

1 egg beaten


Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside.

In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.

In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.

Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.

Cover with foil and bake for 45 minutes. 

Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.

Rest for at least 15 minutes before cutting.

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