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Easy Homemade Lasagna

This incredibly Easy Lasagna recipe is a classic. It's layered with a cheesy mixture, savory meaty sauce then baked till bubbly and golden brown. It's the perfect dish for a weeknight dinner, special holiday meal or make it ahead for feeding a crowd.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy Lasagne
Servings: 12 servings
Author: Jen Lunsford

Ingredients

  • 12 Lasagna Noodles uncooked
  • 1/2 lb Lean Ground Beef
  • 1/2 lb Italian Sausage
  • 1 Onion diced
  • 2 tbsp minced Garlic
  • 48 oz Pasta Sauce
  • 1 tsp Italian Seasoning
  • 3/4 tsp Salt
  • 3/4 tsp Pepper
  • 4 cup shredded Mozzarella Cheese divided
  • 1/2 cup shredded Parmesan Cheese divided
  • 1 large Egg beaten
  • 2 cup Ricotta Cheese
  • 1/4 cup chopped Parsley

Instructions

  • Preheat oven to 350.
  • Prepare lasagna noodles according to package directions. Set aside.
  • Add ground beef, Italian sausage, onions and garlic to a large skillet.
  • Cook over medium heat, breaking up meat, until no pink meat remains. Drain excess fat.
  • Add pasta sauce, Italian seasoning, salt and pepper to skillet and stir to combine.
  • Simmer for 5 minutes. Turn off heat.
  • It is always best to freshly shred your cheeses. This is the best time.
  • Beat your egg.
  • In a medium bowl, combine ricotta, 1 1/2 cups mozzarella, 1/4 cup parmesan, egg and parsley. Stir until blended.
  • Grease a 9x13" baking dish.
  • Spread 1 cup of meat sauce on bottom of dish.
  • Cover with 3 lasagna noodles.
  • Spread noodles with 1/3 of the ricotta cheese mixture.
  • Top with 1 cup of meat sauce
  • Repeat the previous 3 steps twice.
  • Add final 3 noodles and remaining meat sauce.
  • Cover with aluminum foil and bake for 45 minutes.
  • Uncover and top with remaining parmesan.
  • Sprinkle with remaining mozzarella.
  • Bake until cheese is melted and bubbly (about 15 minutes).
  • Place under broiler to brown top.

Notes

  • DO NOT skip the meat sauce on the bottom of the lasagna pan. Adding meat sauce to the bottom of lasagna helps create a bit of a moisture barrier at the bottom that goes a long way in keeping the lasagna bottom from scorching.
  • Make it ahead of time. Lasagna is one of the best make ahead meals. It stores well in the freezer and reheats wonderfully.
  • Thick Sauce- Use the best flavored thick sauce like marinara.
  • Use fresh herbs when possible. Add fresh basil after baking for maximum flavor.

Nutrition

Calories: 438kcal | Carbohydrates: 32g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1184mg | Potassium: 631mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1092IU | Vitamin C: 11mg | Calcium: 352mg | Iron: 3mg