I recently crafted a homemade lasagna that blends savory ground beef and Italian sausage with fragrant garlic, onion, and olive oil simmered in a robust tomato sauce. I layered tender noodles with ricotta, Parmesan, and mozzarella for a satisfying dish that promises a delightful meal for a special family dinner.

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I’ve always been amazed by how a simple dish can transform an ordinary day, and my homemade lasagna is no exception. This recipe is all about layering rich flavors; I start by heating a tablespoon of olive oil and then adding 1 lb of ground beef along with 1/2 lb of Italian sausage, chopped onions, and minced garlic.

The meat cooks until it’s perfectly browned before I stir in a can of crushed tomatoes, tomato sauce, and tomato paste, letting the ingredients meld with dried basil, oregano, salt, and pepper. Once the meat sauce is ready, I slowly mix in the ricotta cheese, egg, chopped fresh parsley, and grated Parmesan cheese to create a luscious, smooth filling.

I then layer the sauce with cooked lasagna noodles and a generous amount of shredded mozzarella cheese. This lasagna recipe is my go-to for a delicious family dinner, and I promise it will leave you wanting more!

Why I Like this Recipe

I love this recipe cause it always reminds me of home. First, the mix of ground beef and Italian sausage gives it a rich, bold flavor that I just can’t get enough of. Second, layering the noodles with all that creamy ricotta and melty mozzarella is fun and makes the whole dish feel super comforting—even when I mess up the layers a bit. Third, it’s easy to whip together on a busy night, yet it still manages to impress everyone when I serve it. And lastly, simmering the sauce for a good while fills my kitchen with the best smells that literally make my mouth water.

Ingredients

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Olive oil: healthy fats boost flavors and help sauce blend well with other ingredients.
Ground beef: protein-rich and savory base that adds hearty flavor and essential protein.
Italian sausage: provides extra spice and depth and enriches flavor while offering fat content.
Crushed tomatoes: gives natural sweetness and tang while delivering vitamins and antioxidants for health.
Ricotta cheese: creamy texture that binds the layers and adds smooth richness along with protein.
Garlic: imparts bold aroma and flavor and acts as a natural immune booster for wellbeing.
Onion: mellow sweetness and crunch that adds rich flavor and provides beneficial fiber.
Tomato sauce: rich and smooth, deepening savory notes and balancing sweet tomato flavor.

Ingredient Quantities

1 tablespoon olive oil

1 lb ground beef

1/2 lb Italian sausage (casings removed)

1 large onion, chopped

4 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

2 cups water

2 teaspoons dried basil

1 teaspoon dried oregano

Salt and pepper to taste

12 lasagna noodles (cooked according to package directions)

15 oz ricotta cheese

1 egg

2 tablespoons chopped fresh parsley

1/2 cup grated Parmesan cheese

3 cups shredded mozzarella cheese

How to Make this

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1. Preheat your oven to 375°F and heat the olive oil in a large pot over medium heat. Add the ground beef, Italian sausage, and chopped onion. Cook until the meat gets browned and the onions are soft, then stir in the minced garlic.

2. Pour in the crushed tomatoes, tomato sauce, and tomato paste along with 2 cups of water. Sprinkle in the dried basil, oregano, salt, and pepper. Let the sauce simmer on low for about 30 minutes, stirring every once in a while.

3. While the sauce is cooking, mix the ricotta cheese, egg, chopped parsley, and grated Parmesan in a bowl until well combined.

4. Bring a big pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain them and set aside.

5. Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.

6. Lay down about 3 or 4 noodles over the sauce, then spoon and spread a layer of the ricotta mixture evenly over the noodles. Sprinkle a generous layer of the mozzarella cheese on top.

7. Drizzle another layer of meat sauce over the cheese, then add another layer of noodles. Repeat these layers until you finish all the ingredients, finishing with a layer of meat sauce and the remaining mozzarella cheese on top.

8. Cover the dish with foil (try not to press it too tight) and bake in the preheated oven for 25 minutes.

9. Remove the foil and bake for another 25 minutes or until the cheese gets bubbly and slightly browned. Let it sit for a few minutes after taking it out before serving. Enjoy your lasagna!

Equipment Needed

1. Oven (preheated to 375°F)
2. Large pot for browning the meat and simmering the sauce
3. Chef’s knife and cutting board for chopping the onion and mincing the garlic
4. Mixing bowl for the ricotta, egg, parsley, and Parmesan mixture
5. Big pot for boiling salted water for the noodles
6. Colander to drain the noodles
7. 9×13 inch baking dish for assembling the lasagna
8. Aluminum foil to cover the dish while baking
9. A stirring spoon or spatula for mixing and layering the ingredients

FAQ

Q: Do i need to cook the meat before adding it to the sauce?

A: Yeah, you really need to brown the ground beef and sausage first. It helps to build the flavor of the sauce.

Q: Can i use no-boil noodles instead of regular lasagna noodles?

A: Sure, no-boil noodles work good too, but be sure to check the liquid ratios so it cooks evenly.

Q: How long should i bake this lasagna?

A: Bake it at 375°F for about 45 minutes. Cover it for most of the time then remove the cover during the last 10 minutes to let the cheese get all melty.

Q: Can i make the meat sauce ahead of time?

A: Yes, you can prepare the meat sauce ahead and keep it in the fridge for a day or two. Just reheat it completely before assembling the lasagna.

Q: What should i do if my noodles break or stick together?

A: If the noodles break, no worries, it all mixes up in the dish. Just try to gently separate any that are stuck together and continue with the layering.

The Best Homemade Lasagna Recipe Substitutions and Variations

Olive oil: You can use avocado oil or a light vegetable oil if you ran out of olive oil.
Ground beef: Swap it with ground turkey or lean ground chicken to give your lasagna a lighter twist.
Italian sausage: Try using ground pork instead, or if you’re not into meat, some finely chopped mushrooms can work too.
Ricotta cheese: Cottage cheese (just blend it a bit so it’s smooth) works well as a substitute.
Mozzarella cheese: If you cant find mozz, provolone or Monterey jack mixed with a bit of shredded cheese can be a good alternative.

Pro Tips

1. Try not to overcrowd the pan when browning the beef and sausage so that each piece gets a good sear, it really brings out the flavor in the meat.
2. Let the sauce simmer low for a good 30 minutes or even a bit longer if you got the time, stirring every now and then so the flavors can blend together better.
3. Mix the ricotta, egg, parsley and Parmesan gently, overmixing it might make it too runny, and you want it to have a nice, chunky texture for the layers.
4. After baking, let the lasagna rest for about 10 minutes before cutting it so it sets up and stays in neat layers when you serve it.