This lasagna is so heavenly that even picky little Jacob can’t deny it. He has been asking me to make it for months so, tonight is the night. With the snowy weather we’ve had this weekend, I highly recommend you go grab these ingredients and get it in the oven too.
Though not hard, lasagna is just a bit of a labor of love which is why Lasagna Night is usually best left for the weekends.
Which brings me to my first point, this recipe freezes excellently. Double or triple the recipe, wrap tightly with plastic wrap then foil, and freeze for later. Defrost in the fridge overnight, and then bake at 350 for 50-60 minutes until heated all the way through.
Give one to a friend and keep two for the long week(s) ahead. I don’t know. I just feel like if you’re going to do the work to make one lasagna to freeze for later, you might as well make a few while you’re making a mess.
You could even make this on Saturday or Sunday when you are at home for the weekend and then include it on your weekly meal plan on a basketball night. All you’d have to do is put it in the oven and dinner is served with zero effort from you. You’re welcome.
So, I’ll leave you to it. You either like lasagna or you don’t and as I said with my chili recipe, when a picky person likes a meal, I know it’s special.
And really, it’s early enough in the day that you could totally go ahead and run to the store and grab the lasagna noods and ricotta and get this in the oven for dinner tonight! Don’t forget to make this perfect side salad and garlic bread to go with.
Or, go all out and serve it with cacio e pepe like I did!
Mom’s Lasagna
Ingredients
12 lasagna noodles, uncooked
4 C. shredded mozzarella cheese
½ C. shredded parmesan cheese
½ lb. lean ground beef
½ lb. Italian Sausage
1 onion, diced
2 garlic cloves, minced or grated
54 oz. pasta sauce (yes – it’s A LOT!)
4 T. tomato paste
1 tsp. Italian seasoning
2 C. ricotta cheese
¼ c. fresh parsley
1 egg, beaten
Directions
1. Heat the oven to 350. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
2. Brown beef, sausage, onion, and garlic over medium high heat until browned. Drain fat.
3. Stir in pasta sauce, tomato paste, Italian seasoning and simmer for 5 minutes.
4. Make cheese mixture by combining 1 ½ cups mozzarella cheese, ½ C. parmesan cheese, ricotta, parsley, and egg.
5. Add 1 cup meat sauce to a 9x13 pan.
6. Top with 3 lasagna noodles. Later with 1/3 of the cheese mixture and 1 cup of meat sauce.
7. Repeat for 2 more layers.
8. Finish with 3 noodles topped with any remaining sauce.
9. Cover with foil and bake for 45 minutes.
10. Uncover, sprinkle with the remaining cheese, and bake for 15 more minutes or until the cheese is bubbling. You can broil for 2-3 minutes if you want.
11. Rest of 10-15 minutes before cutting.
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