This homemade lasagna recipe is a family favorite, passed down from my mom. It features a rich meat sauce and a creamy ricotta cheese filling that everyone loves. Perfect for feeding a crowd, it can also be split into two batches and frozen for a future meal.
INGREDIENTS
- 1 lb lean ground beef
- 1 lb sweet Italian sausage (casings removed)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 (6 oz) cans tomato paste
- 2 (8 oz) cans tomato sauce
- 2 (1 lb) cans whole peeled tomatoes
- 1 tbsp white sugar
- 1 tbsp oregano
- 1 tbsp basil
- 2 tsp salt
- 3 bay leaves
- 16 oz ricotta cheese
- 4 egg yolks
- 1 cup Parmesan cheese
- 8 oz mozzarella cheese (sliced)
- 8 oz provolone cheese (sliced)
- ½ cup parsley, chopped
- 1 box lasagna noodles
INSTRUCTIONS
- Heat olive oil in a large pot and sauté the onion, garlic, sausage, and ground beef until browned. If there’s excess fat, drain it off.
- Add the tomato paste, sauce, and whole peeled tomatoes to the pot, breaking up the tomatoes with your hands or a potato masher.
- Stir in the sugar, oregano, basil, salt, and bay leaves. Let the sauce simmer for about an hour, or until it thickens and all the flavors are combined.
- While the sauce simmers, boil the lasagna noodles according to package instructions, then drain and set aside to cool.
- In a bowl, combine the egg yolks, ricotta cheese, and chopped parsley.
- Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Layer the lasagna noodles on top, followed by a layer of the ricotta mixture, a layer of sauce, and a sprinkle of Parmesan cheese. Add a layer of mozzarella and provolone slices.
- Repeat the layering process: noodles, ricotta, sauce, Parmesan, mozzarella, and provolone, until all ingredients are used.
- Cover the pan with a piece of aluminum foil that’s been sprayed with cooking spray. Bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
- Let the lasagna stand for at least 15 minutes before serving to allow it to set.
- If you have extra ingredients, you can prepare a smaller pan and freeze it for later use.
- To freeze, assemble the lasagna, cover it tightly, and freeze. When ready to cook, thaw it overnight in the refrigerator and bake as directed, ensuring the center is fully heated through.
